The Zen Story
Two monks were traveling together. At one point, they came to a river with a strong current. As the monks were preparing to cross the river, they saw a very young and beautiful woman also attempting to cross. The young woman asked if they could help her.
The senior monk carried this woman on his shoulder, forded the river and let her down on the other bank. The junior monk was very upset, but said nothing.
What’s the link with the chocolate?
Constantly holding the thought “I want to eat chocolate but it makes me fat” creates a lot of
- frustration – when I choose to steer clear of it
- guilt – when I choose to eat it.
So I found it is wiser to free my mind of this thought and release the mental attachment to the idea. The catch here: be smart with your choice and invest in high quality chocolate.
Chocolate heals. My experience.
- Healing = the process through which “you get rid” of old principles, borrowed ideas that no longer serve you, long kept habits that you’ve never questioned; where do you think those extra pounds that we carry around come from?
- There are times when I eat chocolate on a daily basis. Also, I tend to keep it all on the baking sheet. (too time consuming to pour it into molds). When I take it out to eat it, I never section off pieces and say, “I can only have this much.” I leave it out and in the open and intuitively consume. When I first started eating cacao in this way, I would go through batches on a daily basis, but now an amount like in the recipe below can last a week … in the freezer.
Once you have tasted raw, healing chocolate your taste buds will no longer see a purpose for the common supermarket version. Did you know that
- the dark, bitter tasting cocoa powder which is sold so cheaply in grocery stores is obtained from the shell of the ground beans?
- the so called “chocolate” out there has most of its nutrients destroyed due to thermal processing?
- There is no wrong way in doing this recipe. It’s a secret of cacao – you will never fail with it. What matters is your intention for finding time to buy ingredients. Then once you have them handy you can do it in 5 minutes.
- Excellent ingredients for cacao making are: herbs (basil, mint), spices (vanilla, cinnamon, cardamon), dried fruits (oranges, kiwi), walnuts, hazelnuts, almonds, hemp seeds, maca, lucuma. I get a new recipe every time. My suggestion is to try it with high quality ingredients … to better experience the state of Zen :).
- Warning! Keep it within reach of children. YES! I can give it to my children without burying my head in ignorance. When I do it for children I use carob powder or Criollo cacao type which has the lowest caffeine content and it is the finest variety.
- Raw cacao “opens” the heart. Do you know people who do not know how or can not express their emotions and feelings? They don’t verbalise their feelings not even in the presence of loved ones? These emotional blockages come to surface in the form of diseases. Cacao will help them quickly find the “door” but they will have to open it and enter through it.
- I have removed the guilt. How? By turning chocolate from a “forbidden food” into a “necessary healthy food“. Perception matters, especially if you are in a process of recovery from “the diet” mindset where the brain has always been confused by “you are allowed/not allowed” to eat things. Please have a look at how amazing raw cacao is:
- is the most important source of organic magnesium in the world; very high magnesium content stimulates cardiac muscle, regulates blood pressure, reduces blood clots and stroke occurrence;
- raises the level of alkalinity in the body (due to its high magnesium content), which helps detoxify the body;
- 9 g of cocoa contain the recommended daily dose of iron, chromium, manganese, zinc, copper;
- contains the highest concentration of antioxidants of any food in the world.
- contains significant amounts of the essential amino acid (can not be synthesized by the body, it must come from food) tryptophan – an antidepressant. Tryptophan is volatile to heat that’s why diets that rely on eating cooked food lack this amino acid (this leads to depression).
- is the only natural source of anandamide, a substance called the “happiness hormone” – so we naturally want to be happy
I understood the origin of my frustration. Femininity is Not. About. Rules. Rules = rigid, and a really feminine woman is definitely not rigid! The feminine energy is intuition, creativity, it wants to flow without constraints. The “diet mentality”, that some of us choose to stay in, is the exact opposite: eat this not that, at this exact time, calories-in calories-out, weigh and measure everything. Being overly masculine and under-feminine leaves many of us longing for something else — something rejuvenating, something wild, something spontaneous — but we don’t know what it is! It’s the feminine.
- I heard my emotion. Have you noticed how little time we spend with ourselves, hearing our thoughts and feelings? We feel the need to give a phone call, to spend time on facebook, eat a snack, drink a coffee, smoke …. Chocolate is for these type of moments, when you want to silence or “stuff-down” a need – often an emotional one. No matter how much we want to believe it, the body is not the one “asking” for chocolate (a.k.a. some nutritional need). It is the soul. So be kind to your body and give her love, be gentle to your soul and try to stick with the emotion, to understand where it comes from. Most of the time it does not even need a solution … the permission to be heard is enough.
- 50 g melted cacao butter
- 20 g raw honey
- 20 g carob powder
- 20 g walnuts roughly chopped
- Melt the cacao butter: put cacao butter in a smaller glass bowl/cup and place that bowl into a pot of hot water. Be very careful not to get water into the cacao butter as it will ruin the consistency of your chocolate!
- Mix in the carob powder and the honey
- Add the walnuts and pour into silicon molds. If your chocolate becomes too thick to pour then
- you can reheat it again using the same method as before.
- Let it sit in the freezer for 1h and feed to the lucky person of your choice.
- I have tried the recipe with coconut oil as well. It's a hit.
- For food to stay "alive", it needs to stay below 43 Degrees Celsius. Cacao Butter has a melting point of 34-36 Degrees Celsius, so we don’t have a huge margin for error.