Did you catch me on TV last night?? No? Me either actually, I already had a commitment before I knew the episode was going out and had to miss it. BUT no worries because we’ll be back with another episode tomorrow at 8pm on made in Leeds! This time the focus is on hip opening and I’ll be sharing an awesome recipe for maple pecan granola, so be sure to check back here after the show. Also, if you wanted to try Helena’s Getting in the Flow Sequence, she has put together a handy guide for you over on her site.
For now though, I want to share a really special recipe using Sweet Revolution’s raw hot chocolate AND to celebrate the launch of my new site, Sweet Revolution have given me some chocolaty goodies to pass on to one of you lucky dudes! More on that later!
Let’s talk about chocolate for a sec, and more specifically, why people go nuts about raw chocolate. Raw chocolate, or cacoa, comes from the same plant as normal old chocolate except that it hasn’t be roasted at high temperatures. Same as with most foods, if you heat it to high temperatures you start to lose some of the nutritional benefits. A group of compounds in chocolate called flavanols (which are thought to be responsible for protecting against heart disease and are powerful antioxidants that fight cancer cells) are reduced by 80% during roasting of chocolate beans.
So, raw chocolate = better for you. (regular dark chocolate is also pretty good for you but less so than raw chocolate because it’s been heated).
Friends of the site, Sweet Revolution make the most beautiful handcrafted raw chocolate you’ll ever see; even the packaging is almost too pretty to open! And they’ve just added an amazing raw instant hot chocolate to their line, it’s made with coconut milk powder and coconut nectar, so it’s totally dairy and refined sugar free. Oh, and it’s freaking delicious! As soon as I got my hands on it I knew I wanted to make it into a yummy bowl of chocolaty goodness to start the day right. It’s the simplest thing ever, but seriously delicious.
- ½ cup cooked quinoa
- 3 T Sweet Revolution hot chocolate
- 3T coconut milk
- pinch of salt
- Toppings: Raw cacoa nibs, goji berries, coconut cream (put an unopened can of coconut milk in the fridge overnight, take it out without shaking it, the cream will float to the top, scoop it off and dollop onto your quinoa)
- Warm the coconut milk in a small pan, add in hot chocolate powder and salt and mix really well. Stir in the quinoa until it’s all nice and warm. Add toppings and dig in. Easy!
- You could use porridge oats instead of quinoa, just replace some of the water youd use to make the porridge with the hot chocolate and coconut milk mixture.
Remember to check out Everyday Yoga with Helena tomorrow at 8pm on Made in Leeds
Catch you soon,