Cacao for Health: 2 Recipes

When I think of chocolate, I postpone rich and creamy dark chocolate bars of equatorial climates around the world. Chocolate is also a great addition to savory dishes, such as the Mol Poblano sauce I enjoyed it while I lived in Ecuador. As this precious fermented food becomes available worldwide, I remember my grandfather, who only enjoyed chocolate once a year on Christmas Day.

When I enjoy CocoaI try to honor the source and all the work that is needed to produce it. Cocoa beans, once harvested, fermented and roasted, are a particularly powerful source of healing antioxidants. Georgetown University Studies have also shown that flavonolsAntioxidants found in chocolate help to lower your levels of “bad” LDL cholesterol and to stimulate “good” HDL cholesterol.

They illuminate inflammation and help prevent coagulation and arterial plaque formation. Of course, unsweetened cocoa powder has the highest level of cocoaplavonols and is the healthiest form of chocolate. Try to buy organic, fair trade -certified cocoa powder. Fair Trade certification is intended to protect farmers in developing countries against exploitation by large companies or against price fluctuations for raw materials crops. To be honest trade, companies have to pay farmers a fair price for crops, so that farmers can pay their employees a livable wage, use child labor and practice environmentally friendly agricultural methods. Adding cocoa to savory dishes is a great way to get the benefits of chocolate without all the fat and sugar that is usually found in treats based on sweet chocolate. Here are two recipes just in time for Valentine’s Day!

Red Chile Mol

Ingredients:

• 1/4 cup of coconut oil
• 1 large onion, minced meat
• 1 teaspoon of red chili powder (Ancho is great)
• 1 teaspoon of cumin powder
• 2 teaspoons coriander powder
• 1/2 teaspoon each: clove and cinnamon powders
• 1 teaspoon of black pepper
• 1 teaspoon of salt (or more to taste)
• 2 tablespoons of unsweetened cocoa powder
• 1/3 cup of water
• 1/4 cup of raisins
• 2 tablespoons of tahini (roasted sesame seed butter)
• 4 garlic cloves, ground (in a garlic press)

Route description:

1. Melt coconut oil in a large frying pan. Add the chili and cumin seeds. Toast 2 minutes at low. Meanwhile, chop the onion and add it to the frying pan. Add the rest of the herbs except the cocoa powder.
2. Cover and cook over low heat, stirring occasionally for 15 minutes. You can add a dash of water if the onions stick to the bottom of the frying pan.
3. Pour boiling water over the raisins in a small bowl. Let them soak for 5 minutes. Drain 3/4 from the water, add Tahini and mix well. Add this mixture to the frying pan.
4. Now add the cocoa powder and water. Stir well to absorb the flavors. Press the garlic in the frying pan and cook, covered for 5 minutes. You can chop the garlic if you don’t have a press.

Enjoy rice, grilled chicken, pinto beans or corn bread!

Chocolate almond chicken

Ingredients:

• 1/4 cup of coconut oil
• 1 large onion, minced meat
• 1 inch fresh ginger root, minced meat
• 1 teaspoon of cumin powder
• 2 teaspoons coriander powder
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of cinnamon powder
• 1/4 cup of almonds, coarse minced meat
• 1 cup of almond milk
• 1 teaspoon of salt (or to taste)
• 1 pound of organic, free -range chicken fillets or chicken thighs without leg
• 1 tablespoon of unsweetened cocoa powder
• 2 clove garlic, minced meat or pressed

Instructions:

1. Melt coconut oil in a large frying pan. Chop the onion and ginger. Add this to the frying pan. Add the rest of the herbs except the cocoa powder. Saut for 5 minutes.
2. Add the chicken, set the heat to high and bake, stir constantly with a metal spatula, for 5 minutes or until the chicken is light brown.
3. Add the almonds and almond milk.
4. Cover and cook over low heat, stirring occasionally for 20 minutes.
5. Now add the cocoa powder. Stir well or beat gently to record the flavors. Press the garlic in the frying pan and cook, covered for 5 minutes.

Enjoy over corn tortillas and with a side of cooked greens if you want!

Writer Lisa Mase is a culinary medical coach, food writer, translator and folk interruption who live in Vermont. For articles and recipes, visit Lisa on www.harmonizedcookery.com.

Only for educational purposes. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent a disease or to sell a product.

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