Difference between Cacao and Cocoa

(Inside a Cacao Pod)

What is the difference between these two? Some might say that it is just a spelling error...indeed it is not! Since I just posted an awesome raw chocolate milkshake using cacao, I thought I better clarify. Here is what I found from answers.com. There are explanations all over the web, but this one is pretty straight forward, so here you go:

Theobroma cacao (Cacao Tree) is the tree from which the cacao bean comes. Cacao beans are found inside the "fruit" of the tree, pods about the size of a football.

Cocoa is what the beans are called once they have been cleaned, roasted and processed. Cacao is the same bean but still in the raw state, uncooked and unprocessed.

The ORAC (oxygen radical absorbency capacity) value (basically a way to measure antioxidants) breaks down as this, per 100 grams:
1. Raw Cacao powder: 95,500
2. Raw Cacao nibs: 62, 100
3. Roasted COCOA powder: 26,000

Raw cacao is comprised of over 300 compounds including: carbs, protein, fat, fiber, iron, copper, zinc, magnesium, calcium and sulfur.

Cacao, once cooked and processed, becomes Cocoa powder and it loses much of its nutritional goodness by the heating process. Once milk is added the antioxidant levels drop dramatically. This is what you find in the popular chocolate bars and candies.

In the United States, cacao is often referred to simply as cocoa, which leads to the confusion as to the difference between the two.

Read this information HERE.

Raw Chocolate Milkshake!

My friend, Lilly sent me this website that I haven't been to before and it is really awesome! You can check it out HERE!
Sarah Britton is a vegetarian chef and makes beautiful dishes. I have a stack of stuff waiting to try from her blog and if they are all as great as the first one, then I am really excited. For those of you craving a good chocolate milkshake and are eating nutritarian, vegan, or just want a healthy alternative, then this baby is for you (and for me which I will consume every day now until I get tired of it!)

On her blog, Sarah calls it the "Raw Chocolate Milkshake Miracle."
Here is my version: You can see the actual post here!

In your blender, add:
1/8-1/4 C. hemp seeds
2 T raw cacao (cocoa powder if you don't have the good stuff)
I C. spinach (I added this)
1 large frozen banana
1/2-1 whole avocado
1 dropper full of stevia (or 2 T. honey, agave or maple syrup)
dash sea salt
1 C. water
1 C. ice

Blend until smooth. The consistency is awesome...very thick and creamy! Enjoy!

The PIE that changes everything!

If you could eat something soo good for you that also satisfied that sweet craving...why would you ever go back to that junky stuff.. Through a friend, I came across this e-book made by a couple whose names are Jonsi and Alex. All their recipes are raw. I have only tried one...and WOW..am I glad I did. My kids don't like it and neither does my husband..because they are not apple dessert fans..I am totally OK with this because I am in love! This is the perfect breakfast..no joke. And with only 2 T. of agave, this is pretty Nutritarian if I do say so myself..If not..let me know and I won't make it again for the next 5 weeks..but it really doesn't get much better than this. Enjoy!
Here is the link to the entire ebook and you can also see a more professional picture of this yummy thin!

Here is the recipe for Arkansas Apple Pie:

Crust: Blend the following ingredients, one at a time, in your food processor to make this amazing crust (might just make the crust next time to eat..)
1 C. coconut (not the sweetened stuff)
1 C. pecans
1 C. dates
1 t. cinnamon
2 pinches salt
2 T. almond butter (I used the almond butter from ohsheglows.com that you can see HERE)

Pat into your pie pan. I used a springform pan.

Then spread a layer of almond butter over the pie crust and try not to drool already.

Then, in your food processor, blend until smooth:
2 1/2 granny smith apples (peels on of course)
1 C. dates
2 T. agave
Pour this into your pie crust

Then, blend another 2 1/2 apples (used organic galas here) just until chunky and put into the pie crust and mix with the other apple mixture.

Drizzle almond butter (i used organic peanut butter) and fresh thinly cut apple slices over the cake.

OH MY GOSH!!!! I can't stand it...this is my FAVORITE thing I have made on my "journey" so far!

PEACE, LOVE, and many slices of Arkansas Apple Pie!

(Sorry for the crappy picture..I really just wanted to eat my apple pie and not be bothered with a picture)

Amazing Quinoa Salad

David and I were invited to his nephew's BYU graduation party yesterday. I was asked to bring a green salad..which I took...but I also took this yummy quinoa salad. MY NEW FAVORITE!!!! You can see pictures of this beautiful looking dish HERE, from ohsheglows.com...one of my top favs!

Ingredients:
1 C. uncooked red quinoa
1 (14oz) can black beans, drained and rinsed (I used 2 C. sprouted black beans I had in my freezer)
1 red pepper, chopped
1/4 C. fresh cilantro, finely chopped
2 green onions, chopped
1 C. frozen corn
1 small avocado, chopped into 1 inch pieces (I added another one)

Dressing:
4-5 T. fresh lime juice (I did half lime and half lemon)
1/2 t. salt (1 did 1 t. sea salt)
1/2 t. black pepper (1 did 1 t.)
1 garlic clove, minced (I was out of time and just did garlic powder...worked fine)
1/4 C. fresh cilantro, finely chopped
1/4 C. olive oil
1/2 t. ground cumin (1 doubled this..cause I like cumin)

Directions:
1. Cook quinoa according to directions...usually 2 C. water to 1 C. quinoa. (Mine had been soaking in filtered water, so it didn't need as much cooking liquid)
2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing
3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well
4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving.

Here is a picture of the salad from www.ohsheglows.com:

Days Four - Six

The last few days have been super busy, but I did want to share something with you that continues to help me start my day, especially during this "Nutritarian" quest!

FACT: It is easiest for me to get most of my raw veggies in by putting them in my green smoothie.

Here is what I have been doing the last few days. This is just a take off of THIS smoothie!
In your blender, add:
1 small banana
1 T. chia seeds
1 T. goji berries
1 zucchini, cut up (weird I know, but it actually gives the shake a great consistency)
1 handful fresh spinach
2 Collard Greens leaves
2 small Kale leaves
1 C. frozen mixed berries from Costco
1 C. frozen strawberries
2 dropper-fuls of Stevia (don't know what this is. Go HERE!
1-2 C. ice
1-2 C. water.

Blend all in your Vita-mix and enjoy! This makes a totally large smoothie...but fills me up COMPLETELY and gives me the energy I need for the morning, especially after a hard training morning, like a triathlon bike class combined with a hard training swim!

Two out of my three kids like this smoothie and my husband wants to me make this for him before he goes to work.

Here is the kicker...After I make my smoothie, I take out a little bit and mix in 1 t. chlorella. I down this really fast! This is the highest form of chlorophyll you can buy and can reverse toxins in your body. This is natural energy in a strong-tasting powder form..Not my favorite taste, but it is powerful...let me tell you.

Then, I take another little bit of shake and mix in 1 T. of my "Four Thieves" apple cider vinegar formula...I have not been sick since October...no fever, so sore throat, to coughing...nothing.. I really do attribute my staying healthy (especially when everyone around me has been sick) to this little concoction. You can read about it HERE!

Here is what Dr. Fuhrman says about consuming raw vegetables:
"There is one food that scientific research has shown has a strong positive association with increased longevity in humans. So which food do you think that is?
The answer is raw, leafy vegetables, referred to as salad. Being healthy and owning a disease-resistant body is not luck; it is earned." (Eat to Live pg 72)

"Raw foods have a fast transit time through the digestive tract and result in a lower glucose response and encourage more weight loss than their cooked counterparts. The object is to eat as many raw vegetables as possible, with a goal of one pound (sixteen ounces) daily. (Eat to Live pg. 212-213)

Day Two and Three

So..today is day three of my "Nutritarian" experiment and I have learned a few key things about myself:
*I have obsessions with snacking....realizing, even thought most of the time they are healthy..I usually want to be eating something all the time
* I usually help my kids finish their plate (lots of extra calories there)
* I eat very quickly...which I think contributes to me not feeling very satisfied
* When I am tired or stressed, I turn to something sweet to help me relax...and now that I am not having any for six weeks..I have found myself staring at my fridge and then walking away when I realize that nothing is going to work...but then I can take a deep breath and say a little prayer and be fine
* I realize how important it is to establish good eating habits with your children...to help them make good choices and to let them know that food is not the only reward for good behavior and that they TOO do not always need to be eating. Let's reward our children with our love and fun experiences, not just a drive through to their favorite fast food joint!

Here is what Dr. Fuhrman says about children:
"Most Americans are not aware that the diet they feed their children guarantees a high cancer probability down the road. They don't even contemplate that eating fast-food meals may be just as risky as letting their children smoke cigarettes.
You wouldn't let your children sit around the table smoking cigars and drinking whiskey, because it is not socially acceptable, but it is fine to let them consume cola, fries cooked in trans fat, and a cheeseburger regularly. Many children eat doughnuts, cookies, cupcakes and candy on a daily basis. It is difficult for parent sot understand the insidious, slow destruction of their children's genetic potential and the foundation for serious illness that is being built by the consumption of these foods." (Eat to Live, pg. 21)

Yummy Veggie Speghetti

Since David and I were dating, we have always made spaghetti...it has just made it's own transformation, like our marriage...and over time has gotten better and better. Here is our Vegan version. We ate this last night over brown rice pasta and the kids ate some yummy Costco bread with it. Here is what I did (sorry measurements are guess of what I think I did...)

While you make the sauce, boil your water for the pasta of your choice.

In the meantime, saute with a little olive oil and some raw sugar (helps bring out the the flavors in the veggies)
1/2 package of mushrooms, diced
1/2 package of firm tofu, diced (this was my kids first experience and they thought it was chicken..He..HE...HE..)
1 zucchini, diced
1/2 red pepper diced
1/2 green pepper diced
1/2 onion, diced
3-4 cloves of garlic diced
(guess I diced everything..that's funny!)

Saute above ingredients until veggies start to get soft. Once they are, add in three handfuls of chopped spinach.

Once spinach is wilted, add in your pan:
1 can of organic (15 oz) diced tomatoes with liquid
3 small cans (8 oz) organic no salt tomato sauce
1 small can tomato paste
2 things of water using one of the small tomato sauce containers
1 T. dried basil
1 T. dried oregano
1 cap full of balsamic vinegar
onion and garlic powder to taste
sea salt and pepper to taste

Bring all to a boil and then put a lid on it and let it simmer while your pasta cooks.

Tastes awesome as leftover lunch, like I had today!