The list of health benefits that chocolate provides is long, but the reason we associate it with Valentine’s Day is that it contains a natural substance which triggers the same reaction in the body as falling in love.
Raw cacao is particularly good for us because in its purest, whole food form it contains no added sugar, emulsifiers or dairy. Cacao is noted to have very high levels of magnesium, which perhaps explains why women crave chocolate during their menstrual cycles, as magnesium balances brain chemistry and combats depression. Raw cacao is also purported to contain 28 times more heart-protecting, cancer-fighting antioxidants than black tea.
Now let’s talk bliss! Cacao contains a chemical called anandamide, otherwise known as “the bliss chemical” so named because our brain also releases this chemical when we’re feeling good. A small dose of raw cacao may help us hang on to that blissful feeling just a little longer. Beautiful!
This Spiced Love Potion is sexy smooth and will infuse your body and spirit with warmth and wellness. A little goes a long way! Serve it at room temperature in martini glasses as a romantic pre-dinner (alcohol-free) intoxicant.
Spiced Love Potion
(for two)
- 1/4 cup hemp seeds
- 25 organic almonds (about 1/4 cup)
- 1/4 cup raw cacao nibs
- 1 1/2 cup spring water
- 2 whole cloves
- 1/2 a cinnamon stick + 2 for garnish
- 2 cardamom pods
- 2 quarter-sized slices of fresh ginger root
- 5 medjool dates, pitted
- 1 small vanilla pod or 1/2 tsp vanilla extract
Soak the almonds and hemp seeds in purified water for at least an hour. Drain in a fine sieve.
In a blender, starting on low. blend all ingredients except the dates and the vanilla. Work the blender speed up to high and blend until creamy smooth.
Drain again in a fine sieve. You may need to use a spoon to help drain the “milk” through. Save the pulp in a bowl and set aside.
Rinse out the blender and pour the almond and hemp mixture back in. Blend with the dates and vanilla until creamy smooth.
Pour into two martini glasses and garnish with a stick of cinnamon.
*You can make the pulp into a creamy dairy-free spiced cacao ice-cream by stirring in 2 or 3 Tbsp of agave nectar and a tsp of vanilla extract and freezing!
Photo Credit
Photo By Moira Nordholt – All Rights Reserved
First Published At Feel Good Guru
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