Spotlight on Superfoods: Cacao

Origin: South America

Meaning: “food of the gods”

History: the Mayan’s originally used cacao during celebrations and rituals.

 

Benefits:

            – improved cognitive function

– rich source of magnesium which is depleted during exercise
and stress

– reduces inflammation

– reduces risk of cardiovascular disease

– high in antioxidants

– improves cholesterol (increase in HDL, lower LDL and TG)

– helps reduce abdominal fat

– improves the balance between good and bad gut bacteria

– it’s delicious

 

Uses:

– add to smoothies

– use in baking

– home made hot chocolate (the healthy kind of course!)

– home made raw chocolate…see recipe below

– mix with avocado for a home made face mask

– use cacao nibs in home made muesli’s, nut mixes, or sprinkled

in salads

– add to nut butters (yes….chocolate nut butter!)

 

Now don’t get too excited….this doesn’t mean you should go devour an entire block of Cadbury’s dairy milk chocolate! Everything in moderation, and if you are going to eat store bought chocolate, the darker the better (I recommend at least 70%…don’t worry your taste buds will adjust). Here are a couple of recipes to get you started…

 

Cacao, banana and quinoa pudding

 Serves 4:
– ½ cup quinoa (rinsed or soaked)

– 2 heaped tablespoons cacao powder

– 2 bananas

– 1 tsp cinnamon

– 1 tsp organic vanilla essence

– 1 cup water

 

Add all ingredients in a small saucepan. Bring the boil then let simmer until quinoa is cooked and banana is soft. Serve warm or cold and add you favourite toppings such as berries, shredded coconut, chia seeds, cacao nibs, yoghurt or nuts and seeds!

 

(Recipe courtesy of Grace Oakley)

strawbs

 

Raw Vegan Chocolate

 Makes 6:

– ½ cup melted coconut oil

– ½ cup cacoa powder (or ¼ cup cacao, ¼ cup carob powder)

– 2 tbsp rice malt syrup

 

Mix thoroughly. Pour into 6 separate cup cake cases or into a cup cake tin lined with non stick paper. Add optional toppings such as nuts and seeds, coconut, goji berries, cacoa nibs, or poke a ¼ chopped medjool date into the centre for a caramel surprise. Place in the freezer until hard.

choc

 

Kula instructor Ashleigh Garnaut has a Bachelor of Health Sciences (BHSc) in Nutritional Medicine from Endeavour College of Natural Health. She is passionate about using food as medicine. Ashleigh takes a holistic approach to health, taking into account diet, lifestyle, and emotional wellbeing. 

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