Tag Archives: Cacao Nibs

Overnight Oats with Roasted Plantains, Raw Honey and Cacao Nibs

4 Dec

I’m not a breakfast person. I’m never hungry when I wake up. But I have learned that if I don’t eat breakfast I will be much hungrier late in the night and my food choices will be poor.
My doctor always says “You have to have the breakfast of a king, the lunch of a wise man, and the dinner of a pauper.” And it makes sense, because if I choose healthy and nutrition choices for my breakfast I eat healthy throughout the day and not starving at night.
This is such a quick and fullfilling breakfast. You prepare it the night before and when you wake up is ready and waiting for you.
I prefer my foods warm, and according to Ayurvedic medicine, so does my my body type. So I quickly heat up my oats in a pan for 5 minutes. I don’t use the microwave because I believe it can reduce the nutrients in food.
These oats are very versatile and you can add different fruits, seeds, nuts, coconut flakes, goji berries… The possibilities are infinite.

Today, my oats had:

1 cup old fashioned oats
2 cups raw unpasteurized milk (you can substitute for any seed or nut milk you like, or water)
1/2 tsp cinnamon
1 tsp maca powder
1 tsp carob
1 tsp açaí powder
1 tsp cacao nibs
1 plantain, roasted in its peel in the oven at 350 for 35 minutes
Raw Honey to taste

Method
1. In a bowl or mason jar, mix all ingredients and stir except for the honey, cacao nibs and plantain.
2. Wrap it in film or place a lid and leave it overnight in the refrigerator
3. When you wake up its ready to eat. Stir, add the plantain, honey and cacao nibs and enjoy.
4. I place the ingredients in a small sauce in medium heat for 5 minutes to warm it up. The plantain I roasted the night before I place on my toaster oven for 2 minutes, mash it and place it on top of the oats when ready.

It tastes like a decadent dessert, you will forget you are having a healthy breakfast!

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Chocolate Mousse Gluten Free+Dairy Free +Refined Sugar Free

2 Oct

ChocoMousse

Some days Everyday I am craving Chocolate! I try to contain my obsession, but my love for such beloved gift from Nature is deep. Sure, milk chocolate is good, but I do not want all that junk on it every time. I much prefer dark chocolate with little or no sugar, semisweet and bittersweet chocolate. I am also a big fan of Cacao Nibs and Organic and Raw Cacao Powder, and I use it in my smoothies, sauces, and desserts.

Carob is also a good substitute for chocolate. Let me rephrase it, there is no substitute for chocolate. However, if you ever find yourself trying to stay away from chocolate try Carob. It comes from a Mediterranean tree pod and has a naturally sweet taste that “reminds me” of chocolate. It is also low in fat, high in fiber, contains calcium and no caffeine. Enough of Carob, the star here today is Chocolate.

Chocolate is the final product of Cacao Beans (from the Theobroma Cacao Tree)processed with sugar, cacao butter and milk. Cacao Nibs are the roasted seeds with no additives, and when they are dried at a very low temperature they are called Raw. Cacao Powder is made from ground Cacao Nibs.

Cacao Beans are packed with Magnesium (muscle and nerve function), Iron (red blood cells production), Fiber (we need 32 g per day), Antioxidants (fight free radicals which cause damage to the cells), and Anandamides (lipid that has “feel-good” properties).

Today I am sharing an extremely easy, delicious and nutritious recipe I make every time I crave all that goodness. I usually eyeball the measures, because the amount of Honey, Cacao Powder and Milk depends on the texture and sweetness you prefer. Here it it:

 

Ingredients:

  • 4 hass avocados
  • 3 Tbsp Raw Organic Cacao Powder (I like Dagoba and Navitas)
  • 3 Tbsp Raw Unfiltered Honey or Maple Syrup
  • 1 Tbsp Chia Seeds
  • 1 1/2 cup Almond/Coconut milk, or whatever milk you prefer
  • 1/2 tsp Vanilla Extract
  • A pinch of Pink Himalayan Salt

Method:

In a blender ( I use Vitamix), add the meat of the avocados, and all other ingredients. Pulse (I pulse mine in the Frozen Desserts setting of my Vitamix) until all the ingredients are incorporated and taste it. You might need to add more liquid if the mix is not mixing, please be careful not to burn your blender’s engine. You might need to add more honey or cacao.

Once it has obtained a creamy texture, transfer to a bowl and refrigerate for at least 3 hours. Please keep in mind that the Chia Seeds are going to help thicken the mousse*, so make sure it is not very thick before you refrigerate it.

Add crunchy toppings for texture. My favorites are Toasted Coconut, Ground Nuts, Cacao Nibs, Granola, and Berries.

* Chia seeds contain soluble and insoluble fiber which absorbs liquid creating a thick gel.

Bom Apetite!

 

 

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