On Thursday I ran a workshop at Amanda Gale
Physiotheraphy and Wellbeing about raw chocolate. Everyone had so much
fun sampling chocolate! Here are some of the notes I presented.
All chocolate is made from cacao beans (also known
as cocoa beans), however there are a lot more health benefits found in the
original cacao bean compared to the processed chocolate that is available at
various shops and supermarkets these days. I would like to make you aware
of how beneficial RAW cacao and chocolate is so that you can enjoy it guilt free
at the same time as reaping health benefits.
Healthy chocolate contains no sugar, no dairy and
no chemicals, which, when present, all play havoc on our immune system.
Refined sugar draws minerals out of the body, causes blood sugar imbalances and
disorders, dehydration and is highly addictive. Adding sugar to cacao
alters cacao’s original healing properties.
Cacao is the seed of a fruit of a South American
jungle tree. Cacao beans were so highly prized by the Mayan and Aztec
civilisations that they used them instead of gold as money. The fact that
cacao is always in season made this an option.
All the bad things commonly attributed to
processed chocolate bars, such as cavities, weight gain and diabetes, are
actually caused by the dairy, sugar and other fillers added to cacao powder and
cacao butter (the basis of a GOOD chocolate).
Due to the high amount of antioxidants cacao is
considered an anti-ageing superfood. It is considered a superfood due to
its mineral content and unique properties, however, cooking, refining and
processing alter these properties.
The following are found in raw cacao:
• Antioxidants (By weight, cacao has more
antioxidants than blueberries, acai, pomegranates and goji berries.
Antioxidants protect us from age-related conditions and illnesses. They
shield our DNA from free-radical damage).
•Magnesium (Supports the heart, increases
brain power, causes strong peristalsis which helps to move waste through the
bowel).
• Iron (314% of our recommended daily
allowance is found in 28g serving).
•Manganese (Assists iron in the oxygenation
of blood and formation of hemaglobin. It is also concentrated in tears).
•Chromium (Helps balance blood sugar
levels).
•Zinc (Plays an important role in our immune
system, liver, pancreas, sexual fluids and the health of our skin. Zinc
becomes more available in our body when we detoxify).
•Copper (antioxidant, regulates iron
metabolism & assists cardiovascular health).
•Vitamin C (All cooked and processed
chocolate has lost all of its vitamin C).
• Omega 6 (All cooked and processed
chocolate contains rancid omega 6’s - trans fat. This can cause an
inflammatory reaction in the body).
• Phenylethylamine (PEA) (What we feel when
we fall in love. PEA also plays a role in focus and alertness).
• Natural appetite suppressant (Due to
magnesium and PEA).
• Anandamide (Naturally produced after
exercise - the bliss chemical).
•Tryptophan (Mood enhancing nutrient.
Tryptophan is critical for the production of serotonin which helps diminish
anxiety and improve our ‘stress-defence shield’. Tryptophan is heat
sensitive, therefore eating raw cacao beans is an excellent way of receiving
it).
•Serotonin (Outlined above. If
serotonin levels are low, all could be well in our world, but we would still
feel like hell).
•Fiber (Cacao contains soluble fiber which
helps to cleanse our intestines and bulk up our bowel movements).
• Methylxanthines (There is zero to 1/20th
the amount of caffeine of conventional coffee found in cacao beans. There
is however theobromines which is a close chemical relative of caffeine.
It is not a nervous system stimulant however it does dilate our cardiovascular
system).
Try making your own...it's easy! All
ingredients are available from health food stores.
RAW CHOCOLATE RECIPE
To save the vitamin C levels and other health
benefits of RAW chocolate it is important to keep the temperature below 48
degrees when melting the ingredients.
150g raw cacao powder
300g raw cacao butter
100g agave (a sweetener from a cactus - available
at health food stores)
1 pinch sea salt
1 tsp AFA algae or spirulina (optional)
Other optional add ins: zest of orange, peppermint
oil (food grade - Oil Garden is a good brand), nuts, chilli, goji berries, etc
Method:
Melt cacao butter in double saucepan on low i.e.
have boiling water in the bottom saucepan and then another saucepan on top so
the steam is what melts it - like you are steaming vegies. Have a
thermometer present so the temperature does not exceed 48 degrees. This
protects the benefits of the cacao products from being damaged by heat.
Once that is melted, stir everything else in then spoon into moulds... easy as
that!
Refridgerate.
There are many other ways to use cacao powder such
as in smoothies and raw desserts. Start exploring! I would love to
hear how you go with it and whether you would like particular recipes.
Have a great weekend!
Janelle.
