THE BAD THINGS ABOUT CHOCOLATE
1
Sugar, but that's not all. Most people are not after chocolate for the
sugar content. I do not agree with the experts, because there are plenty
of other sweet things, but chocolate is the one thing that most people
crave. You can reduce the overall sugar percentage of bitter dark chocolate
by doubling up with the things you add: like oats, nuts and ground up
flaxseed. This helps to lower the glycemic index. Dark chocolate has a
GI of 48, the same as baked beans, but the addition of nuts, seeds and
especially lecithin and olive oil lowers it considerably and pumps in
the omega 3, 6 & other essential fatty acids, so needed by hyperavtive
little brains & menopausal women.
2 Kilojules/calories. Very High and weight for weight, the same as regular
cheeses. People eat vast quantities of cheese and also crave it - ask
my husband! A slimmer's rule is always to have other things at hand when
you tuck into cheese or chocolate: First try an apple, nibble a few nuts,
scrunch up a nice leafy salad and then have your cheese. Likewise with
chocolate, first slowly chew some toasted oats, mixed with flaxseeds and
yes, a few teaspoons of pure cocoa powder , olive or flaxseed oil and
chopped nuts. You can mix it to an evil paste and spoon a litle down when
you have a chocolate attack. Then nibble a wee choccie, you will enjoy
it so much more and will not have to finish the whole box! Most of us
crave what's in the cocoa powder and only feel better when the cocoa helps
us to release endophins, stimulate the central nervous system and release
glycogen from the liver
3 Cocoa actives that stimulate the brain. Caffeine is one of them, but
it's very low when cpmpared to coffee & tea.
4 Saturated fats and stearic acid. Pur cocoa has zerpo cholesterol but
the waxy solids they add to prevent commercial chocolate bars from melting
are horrendous. We cut down on their effect with these recipes by adding
olive or canola oil and teach you how to use lecithin to emulsify the
fats. The result is a softer, tastier chocolate!
5 Flavours, biscuits, colourants and coconut. Have a break from evil additives.
If you crave cocoa, either for the minerals, trace elements, amino acids
or psychoactive substances, most ready made confections have a pathetically
low amount present, so enjoy learning how to make your own smart chocolates,
it's not difficult.
IF YOU HAVE A PROBLEM………..DON'T
If
chocolates or pure cocoa do not agree with you , better not be led into
temptation. Go for carob or alternatives.
If you are addicted to chocoalte, perhaps these recipes & notes will
help you to solve the underlying problem.
Make these nutty delights in bulk for the family:
1:
200g chocolate melted as instructed. Add the oil, lecithin & extra
cocoa - but never more sugar!
2: Mix the following together:
1
cup of ground up flaxseed or flaxmeal
1 cup of toasted oats or homemade granola
1 cup of chopped nuts & dried fruit. Blood type A
can have sunflower seeds & peanuts. But no coconut, ever & no
peanuts for inflammation, arthritis, etc.
3:
Mix this into the chocolate blend, spoon by spoon, till no more can bind
with the chocolate.
4: Keep it warm, all the time, especially while you spoon it into little
clusters on baking paper or into little choclate moulds. Nice to make
choclate bars, as well.
HOW TO SOFTEN 200g OF COOKING CHOCOLATE
Warning:
never add water as it stuffs up the chemical process and the chocolate
goes hard & gritty.
1 Use cooking chocolate or dark Albany chocolate. They are usually lactose
free. My fundis have tested the local brands, and recommend Swiss. Nestle
also makes pure alkaline cocoa powder, free of flavours and other nasties.
2 Take a small pot of hot water and keep it warm on the stove, but not
boiling.
3 Fit a glass or metal bowl on top and chuck in the chocolate. 200g slabs,
or use 100g and halve the recipe
4 Be patient as it melts slowly and I now add ½ cup of oil to this
mixture. Use oilve if you have it, or canola oil and especially the cold
pressed virgins!
5 You can add lecithinas an extra, if you have some granules. Before melting
the chocolate, soak 50ml of the granules in the same amount of water.
It becomes a sticky goo
6 Add the lecithin mix & stir. This emulsifies the chocolate. You
can leave it out, no problem, but it's soooooooooooooo good for you and
tasty this way!
7 Stir gently, (licking your fingers all the time) Add more pure cocoa
powder to taste: 2 - 4 tablespoons.
1
Whislt still warm, have a little over a hot pudding or your very own home
made health ice cream. Keep the rest warm, as it gets very hard when out
of the hotpot.
2 Make chocolate drops by spooning it out onto baking paper. Let them
harden and they are ideal for using on quick desserts or to pack into
tuck boxes with nuts, etc.
3 Make a large, thin flat sheet of chocolate, called really stretching
out your chocolate. Do this on baking paper and you can run a knife over
it to make grooves for cracking into smaller pieces.
4 Go nuts, by plonking walnuts onto the chocolate drops as they set, or
sprinkling them onto the large sheet.