Chocolate

The Powerful Antioxidant Food

The Cocoa fruit (which we know as chocolate), is not only mouth wateringly tasty, but is also extremely healthy, being one of the most powerful antioxidant ingredients given to us by nature.

What makes it so healthy?

-Its strong antioxidants help maintain a healthy blood flow and blood pressure:  Recent studies taken place in the UK, Germany and the U.S, have shown a link between cocoa and cardiovascular health, ie. eating chocolate can significantly help reduce blood clots, strokes, and heart attacks. According to studies, Cocoa contains by far more anti oxidant properties then spinach and the Acai Berry. It is also known to contain anti-aging and anti-inflammatory properties.

-Cocoa is a good source of Magnesium, Sulfur, Calcium, Iron, zinc, Copper, Potassium, and manganese.

Sulfur, which is found in raw chocolate, helps build strong nails and hair, promotes healthy skin and helps detoxify the liver

-Chocolate makes us feel so good!

Cocoa also contains the amino acid Tryptophan which gives it that ‘Feel Good’ factor that we all know so well….

Leaving aside many other praises, the conclusion is: please do indulge yourself with some dark chocolate, preferably homemade or from a raw chocolate manufacture.

Recipes:

Super healthy raw chocolate smoothie

Handful of chopped almonds
6 Tbsp raw cacao nibs
2tsp ground coconut (optional)

Sweet agave syrup to taste (available in all good health food shops)
A pinch of nutmeg and cinnamon
1 banana
3 cups water/ soy milk

Place all ingredients in a blender until smooth and…. Drink up!

Layered Chocolate crêpes - the healthier version

The Crêpes

250gr wholemeal flour

50gr cornflour

2 cups almond/ soya milk

30gr Melted butter

6 Egg yolks

1/2ts Vanilla essence

1 spoon rum

2 spoons agave syrup

The sauce

1 Cup agave syrup

2 spoons honey

8 spoons melted coconut oil

½ts cinnamon

150gr good quality dark chocolate

For decoration-

A handful of raw chocolate nibbles

Strawberries

Place all ingredients in a bowl, stir until smooth and leave to cool for an hour.

Heat a pancake/non stick pan, drizzle a small amount of coconut/canola oil and pour a quarter of the mixture onto the pan. Cook for 30 seconds each side.

Layer all crepes on a plate and pour over sauce. Finish off with chopped strawberries and sprinkled raw chocolate nibs

Enjoy!