I'm so excited, I had these cookies and almond milk for breakfast the other day which is saying a lot for me since I simply can't eat any refined white sugar. I felt great all day and was stuffed I finally made lunch at 2pm still not hungry. They taste just like the real thing because they are the real thing, even more real than your normal cookie. To break the suspense the ingredient that I used in replacement of refined white sugar is a product called Sucanat which stands for "Sugar Cane Natural". Sucanat goes through a boiling process at which time they would normally separate molasses from the white sugar. Instead they stir and let it cool which creates a brown granulated texture leaving all parts of the sugar together creating a whole food product. Sucanat helps with blood sugar levels and contains these vitamins and minerals:potassium, phosphorus, vitamin A, calcium, iron, several B vitamins, and magnesium.
I'm sure that Sucanat can be found in your local whole foods market. I like finding great buys on a bulk order website called Azure Standard.
The Best Oatmeal Cookie Recipe
Mix when it says mix it makes a huge difference good luck.
1C Butter
2C Sucanat
MIX
2 Eggs
1t Vanilla
MIX
1 1/2 C Flour (Not white flour. I use any flour mix these were made from Asian sticky rice flour and rye flour.)
1t Real Salt
1t Baking Soda
MIX
2C Oats
Raisins/Choco Chips
cook @ 350 for 8-10 min
Enjoy they are incredible!!!
Chocolate
Eat Lots Of Chocolate!!!
Create a raw chocolate bar! Blend the following raw ingredients together: cacao, agave nectar, carob powder, maca, coconut oil, and cashews. Pour into a mold and freeze. Eat cold and experience the truth about the food of the gods!
Raw Cacao Nibs
Many
people consider eating chocolate a “guilty pleasure.” But the
reputation of chocolate as a junk food should more accurately be
attributed to the harmful effects of commercial processing and refining
techniques, and the other ingredients commonly added, most notably white
sugar. All chocolate is made from the cacao (cocoa) bean, and cacao
beans in their natural, unprocessed, unadulterated state are rich in
nutrients and beneficial to health.
Our USDA-certified organic cacao nibs are Ecuadorian Arriba Nacional, a well-fermented cacao with lots of delicate high notes.
Cacao beans are protected by a paper-thin shell, which you remove before
eating. When the shell is removed, the bean often breaks into small
pieces, called nibs. Nibs are our most popular cacao product because
they share all the nutritional benefits of the whole bean with the added
convenience of having the shell removed for you.
Excellent with lucuma, vanilla powder, agave nectar, yacon syrup and coconut oil.
Why Unprocessed Chocolate is Good for You
Antioxidants: Cacao has more antioxidant flavonoids
than any food tested so far, including blueberries, red wine, and black
and green teas. In fact, it has up to four times the quantity of
antioxidants found in green tea. Health benefits of these antioxidants
include:
- Promote cardiovascular health - Help dilate bloods vessels, reduce blood clotting, improve circulation, help regulate heartbeat and blood pressure, lower LDL cholesterol, and reduce the risk of stroke and heart attacks.
- Protect from environmental and metabolic toxins - Help repair and resist damage caused by free radicals, and may reduce risk of certain cancers.
Neurotransmitters: By increasing the levels of specific
neurotransmitters in our brains, cacao promotes positive outlook,
facilitates rejuvenation and simply helps us feel good.
- Serotonin - Cacao raises the level of serotonin in the brain; thus acts as an anti-depressant, helps reduce PMS symptoms, and promotes a sense of well-being.
- Endorphins - Cacao stimulates the secretion of endorphins, producing a pleasurable sensation similar to the “runner’s high” a jogger feels after running several miles.
- Phenylethylamine - Found in chocolate, phenylethylamine is also created within the brain and released when we are in love. Acts as mild mood elevator and anti-depressant, and helps increase focus and alertness.
- Anandamide - Anandamide is known as the “bliss chemical” because it is released by the brain when we are feeling great. Cacao contains both N-acylethanolamines, believed to temporarily increase the levels of anandamide in the brain, and enzyme inhibitors that slow its breakdown. Promotes relaxation, and helps us feel good longer.
Essential Minerals: Cacao beans are rich in a number of
essential minerals, including magnesium, sulfur, calcium, iron, zinc,
copper, potassium and manganese.
- Magnesium - Cacao seems to be the #1 source of magnesium of any food. Magnesium balances brain chemistry, builds strong bones, and helps regulate heartbeat and blood pressure. Magnesium deficiency, present in 80% of Americans, is linked with PMT, hypertension, heart disease, diabetes and joint problems.
- Sulfur - Cacao is high in the beauty mineral sulfur. Sulfur builds strong nails and hair, promotes beautiful skin, detoxifies the liver, and supports healthy pancreas functioning.
Essential fats: There is a misperception that chocolate
is fattening. In truth, the fats in cocoa butter are healthy fats.
Cacao contains oleic acid, a heart-healthy monounsaturated fat, also
found in olive oil, that may raise good cholesterol. Also, substances
found in cacao are known to help reduce appetite.
Important note- To fully benefit
from chocolate’s wide array of nutrients, eat chocolate that is as close
to its natural state as possible. Whole cacao beans and nibs are best.
You lose many of the health benefits when you eat commercially produced
chocolate.
Cacao: Its History and Use From the Time of the Aztecs to Today
The cacao tree has been cultivated in Mexico and Central and South
America for thousands of years, and it has been so highly valued that
some Native peoples once used its seed, or bean, as currency. The Aztecs
believed cacao to be of divine origin, and both they and the Mayans
used the roasted bean in the famous beverage Chocolatl, together with
vanilla and other flavorings.
In the early 16th century, Columbus brought sacks of cacao back to
Europe, but he did not realize its economic value. Then, in 1519, Cortez
brought cacao back to Spain, and it was soon made into a luxury drink
for the upper classes. By the 17th and early 18th centuries, chocolate
was considered a cure for many illnesses, as well as a catalyst for
provoking passion, although it was still too expensive for the general
populace. Finally, in the 18th century, chocolate houses were
established in London, making chocolate available to a broader spectrum
of society, and their popularity quickly surpassed that of the coffee
houses.
Today cacao is planted on over 43,000 square miles worldwide. Forty
percent of production is from Cote d’Ivoire, while Ghana and Indonesia
produce about 15% each, and Brazil, Nigeria, and Cameroon provide
smaller quantities.
How Cacao is Harvested
Cacao beans are harvested today in much the same way as they were by the
Aztecs. After the pods ripen, which takes 5 to 6 months, they are
removed from the tree and carefully cut open with a machete, and the
cacao beans are extracted.
After harvesting, the beans are placed on banana leaves in large wooden
boxes and left to ferment for several days. During fermentation, complex
chemical changes take place. The bitterness of the bean is reduced and
the rich chocolate flavor begins to develop. The beans are dried after
fermentation, and during this drying process, the brown color develops
and further flavor development occurs.
The Different Varieties of Cacao
There are three main cultivar groups of cacao beans grown today:
- The Criollo group, which was used by the Maya, is the most rare and expensive of the three. Only 10 to 15% of cacao trees are Criollo, and they are small and difficult to grow. The chocolate made from the Criollo bean has a delicate and complex array of flavors. Often referred to as the “King of Cacao,” Criollo is highly prized and is used by many of the new “micro chocolate makers.”
- The Forastero group makes up about 70% of the cacao grown today. Forastero trees are easier to grow and significantly hardier than Criollo, resulting in more affordable beans. Well-prepared Forastero is what most of us are used to eating in chocolate.
- Trinitario is a hybrid of Criollo and Forastero, and it makes up about 20% of the cacao beans produced today.
Our cacao beans and nibs are Ecuadorian Arriba Nacional, a
well-fermented Criollo with lots of delicate high notes. The Nacional is
the type of cocoa bean that gave Criollo its reputation. It has a tangy
berry note integrated with a delicate chocolate flavor.
Different Kinds of Chocolate
Many types of chocolate are made from the cacao bean:
- Chocolate liquor is made from raw, ground cacao nibs (the meat of the cacao bean)
- Cocoa butter is the fat of the cacao bean, and is solid at room temperature
- Cocoa powder is made by separating most of the cocoa butter from the liquor
- Unsweetened chocolate is pure chocolate liquor, containing about 50% cocoa butter
- Bittersweet chocolate contains at least 35% liquor, along with cocoa butter, sugar and vanilla
- Semisweet chocolate contains the same ingredients as bittersweet but has a greater sugar content
- Milk chocolate has only about 10% chocolate liquor, and also contains about 12% milk solids
- White chocolate does not contain any chocolate liquor; it gets its flavor from cocoa butter
Using Cacao Beans and Nibs at Home
If you are using whole beans, simply crunch them between your fingers to
loosen and remove the peel. You can use the beans whole or grind them
in a spice mill/coffee grinder or food processor. Then add them to
smoothies, teas, desserts, raw food bars or any dish that calls for the
delicious flavor of chocolate. They are especially good when used in
recipes with our vanilla beans. Here are some more detailed suggestions
for enjoying the exquisite flavor of cacao:
1. Try eating them straight, a tablespoon at a time.
Chew thoroughly and experience the taste extravaganza of raw (or
roasted) chocolate.
2. Sprinkle on yogurt, granola, desserts, etc.
3. Make a delicious chocolate shake with dairy or nut milk, coconut oil, a frozen banana, agave nectar, and cacao beans.
4. Add agave nectar, yacon sweetener, or honey to the raw cacao nibs and chew!
5. Freeze cacao nibs with sweeteners (agave nectar or honey is fantastic). Eat cold.
6. Blend powdered cacao into herbal teas with the Peruvian superfood maca.
7. Add cacao nibs to ice creams for the healthiest chocolate chip ice cream in the world.
8. Create a raw chocolate bar! Blend the following raw ingredients together: cacao, agave nectar, carob powder, maca, coconut oil, and cashews. Pour into a mold and freeze. Eat cold and experience the truth about the food of the gods!
9. Grind whole beans or nibs into a powder and combine with coconut oil to make a chocolate sauce. Use in cookies, brownies or other raw or baked desserts.
10. If you have a Champion juicer, you can make unsweetened baker’s chocolate by running the nibs or unpeeled whole beans through it. To make a “liquor” run the powder through the Champion several more times until it separates into powder and liquid.
11. Make a scrumptious chocolate nut fudge. In a food processor or blender, start with your favorite nut (cashews or almonds are particularly good) and add coconut oil, agave nectar or honey, coconut flakes, cacao beans, vanilla, and a pinch of salt.
2. Sprinkle on yogurt, granola, desserts, etc.
3. Make a delicious chocolate shake with dairy or nut milk, coconut oil, a frozen banana, agave nectar, and cacao beans.
4. Add agave nectar, yacon sweetener, or honey to the raw cacao nibs and chew!
5. Freeze cacao nibs with sweeteners (agave nectar or honey is fantastic). Eat cold.
6. Blend powdered cacao into herbal teas with the Peruvian superfood maca.
7. Add cacao nibs to ice creams for the healthiest chocolate chip ice cream in the world.
8. Create a raw chocolate bar! Blend the following raw ingredients together: cacao, agave nectar, carob powder, maca, coconut oil, and cashews. Pour into a mold and freeze. Eat cold and experience the truth about the food of the gods!
9. Grind whole beans or nibs into a powder and combine with coconut oil to make a chocolate sauce. Use in cookies, brownies or other raw or baked desserts.
10. If you have a Champion juicer, you can make unsweetened baker’s chocolate by running the nibs or unpeeled whole beans through it. To make a “liquor” run the powder through the Champion several more times until it separates into powder and liquid.
11. Make a scrumptious chocolate nut fudge. In a food processor or blender, start with your favorite nut (cashews or almonds are particularly good) and add coconut oil, agave nectar or honey, coconut flakes, cacao beans, vanilla, and a pinch of salt.
Cacao nibs keep well in cool, dry conditions.
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