Friday, February 21, 2014

Orange-Infused Homemade Chocolate

As many of you know from my last newsletter, I've been on a serious kick of making my own chocolate. Every batch is a new chance to try a new flavor. It's been totally delicious, even when the recipes didn't come out as great as I had hoped! A friend got me a yummy orange emulsion and just had to share my latest chocolate recipe with it with you.
Orange-Infused Homemade Chocolate

1/2 cup melted coconut oil
1/2 cup cocoa powder (or cacao)
2 tablespoons smooth almond, cashew or coconut butter (I actually use sunflower seed butter and it's great for this recipe)
2 - 3 tablespoons grade B maple syrup
1/2 teaspoon orange emulsion
2 - 3 dashes of cinnamon

crushed pecans
2 dates, pitted and sliced very thin
orange zest (and/or grated ginger)
chunky sea salt

Mix the top ingredients well by hand and pour into the bottom of a baking sheet or bread tin. Sprinkle with crushed pecans, sliced dates, orange zest (and/or ginger) and just a bit of chunky sea salt. Place in freezer until hard. Take a knife and carefully jab into chocolate and let it break into random chunks. ENJOY!

Saturday, February 1, 2014

Eat the Yolks

I always laugh when I see egg white omelets on the "healthy side" of a restaurant's exactly the opposite. Eggs are a PERFECT whole food. When we separate the yolk from the egg, we're depriving our bodies of the nutrition it deserves. They are loaded with healthy fat and cholesterol that our bodies crave and need. Eat the yolks, don't fear them!  

Check out Liz Wolfe's new book for much more information.