" Chocolate ... "

This could be the very minute

I'm aware I'm alive

All these places feel like home

You're the only thing that I love

It scares me more every day

On my knees I think clearer

Goodness knows I saw it coming

Or at least I'll claim I did

But in truth I'm lost for words

A simple mistake starts the hardest time ...

~ Snow Patrol ~ Chocolate ~

***

During our recent trip to Costa Rica, we had the opportunity to learn about raw cacao and how to make 90% dark organic chocolate within the rain forest Eco-resort we lodged at.  

What is Cacao ...

The botanical name for the tree that chocolate comes from is the Theobroma Cacao.  The word cacao comes from the Olmec people from what is now Mexico.  History shows that chocolate was passed on from the Olmecs to the Mayans and then to the Spanish.  

Cacao is a top source of antioxidants, and it contains an abundance of magnesium and iron.  Cacao powder has been an important food in South America for thousands of years.  Free of any sugar or fillers, raw cacao powder provides a healthy abundance of antioxidants.  Cacao is usually inter cropped with other plants and trees, such as plantains, maize and spices.  

“ ... Cocoa trees grow to between 12 to 15 metres high, and it is about 3-4 years before the flowers first appear. The tiny blossoms are so intricate that insects have difficulty finding their way inside to fertilise the pollen. Because this vital journey to reach the flowers' stamen is so difficult, out of the 10,000 blossoms produced by each tree, only about 20 - 30 are pollinated and become cocoa pods. Each pod contains about 40 seeds which become cocoa beans. It takes one tree's whole crop for the year to make three big bars of Divine ... “

How Chocolate begins ... 

Chocolate begins with the harvest of the cacao pods. Because the pods grow in all degrees of ripeness and at any location on the tree, most harvesting is done by hand with machetes ... 

The pods are split open to reveal the cocoa beans which are surrounded by the fruity pulp of the pod.  This pulp is sometimes used to make drinks or desserts, as it has a 

pleasant fruity taste with subtle chocolate flavour   

The beans and pulp are scraped from the pods and left to ferment in baskets for two to eight days. This step is crucial, as the fermentation process mellows the flavor of the beans and imparts the fruity undertones of the pulp. Without fermentation, the beans would be too astringent and bitter to enjoy. Many high-quality chocolates undergo a long fermentation process, which can be tasted in the floral, fruity notes of the final product. 

After fermentation, the beans are spread in a single layer and left to dry completely, usually in direct sunlight.Then, they are roasted to bring out the most intense chocolate flavors and colors. After roasting, the shells of the beans are removed and the “nibs”remain which is the essence of the cocoa bean that’s full of cocoa solids and cocoa butter.

The nibs are ground to a thick, rich paste called chocolate liquor (a misleading term, since the product contains no alcohol). This liquor is the foundation for all chocolate products, and at last begins to resemble and smell like conventional chocolate. The liquor is pressed to remove the cocoa butter, which leaves a powdery disc known as “cocoa press cake.” 

Press cake, when pulverized, becomes common cocoa powder. At this point, the chocolate process differs depending on the recipe and formulation of the manufacturer. If the chocolate is low quality, the pulverized press cake will be mixed with vegetable fats, sugar, and flavorings to become substandard chocolate. If the chocolate is going to be higher quality, cocoa butter will be re-added to the chocolate liquor, along with other ingredients like sugar, vanilla, and milk ... 

The final step in determining the ultimate flavor and texture of the chocolate which is up to the creator.  Finally, the chocolate is poured into molds and cooled for up to 4-6 hours until set.  

One ounce organic raw cacao powder contains:
Calories: 120, Calories from Fat: 23
Total Fat: 2.5g, 4% Recommended daily value
Saturated Fat: 1.5g, 7%
Sodium: 20mg, 1%
Total Carbohydrates: 19.0g, 6%
Dietary Fiber: 7.0g, 28%
Protein: 5.0g

 www.walkstrong.ca

" Magnesium … "

And didn't even know your own strength ...

We saw you ignite some reaction

Like magnesium put to a flame

And you never would guess what they're saying about you

Now that everyone knows your name

It's a hard road no one ever should have to know

But you make friends along the way

Never aware of when you would go ...

Seems you're the only one to make an artwork out of a life ...

Cause happiness is what you gave to me

~ Ether ~ Magnesium ~

***

With my keen interest and studies within nutritional healing, I’ve been reading about Magnesium.  Now when I first thought about this mineral, my mind quickly went the periodic table I had to memorize in grade school if I had any hopes to pass ... chemical element with the symbol Mg and an atomic number of 12 ...

Magnesium is the eighth most abundant mineral on earth, the third most abundant in sea water and the fourth most abundant in the human body.  More importantly, we need magnesium in every cell of our human body for our strong teeth & bones and healthy nervous & cardiovascular systems.  Specifically, our brain and hearts produce a large amount of electrical activity which can be especially vulnerable to magnesium deficiencies.  And these deficiencies can imbalance the use of calcium in our cells and lead to further serious issues … 

Plus, modern farming processes have depleted our soils of natural magnesium.  Even fluoridated water binds with magnesium creating a nearly insoluble mineral compound that ends up deposited on our bones and compromising them.  Oh and diets packed with caffeinated drinks, high sugar consumption, processed foods and an abundance of alcohol doesn’t help much either.  And sadly even pharmaceuticals such as birth control pills, hypertension medicine, diuretics, insulin, and certain antibiotics (among others) deplete magnesium levels. 

… some blood tests can be ineffective in gauging magnesium levels 

as less than 1% of it is in our blood … 

So how do you know if you are deficient ... symptoms such as insomnia, irritability, muscle soreness or spasms, premenstrual cramping, reoccurring migraines, heart flutters or palpitations, fatigue, coldness in extremities, fuzzy brain, lack of appetite, constipation, gut disorders, kidney stones, carbohydrate cravings ...

So how do you make sure you are getting enough … start with leafy green vegetables, sea vegetables, kelp, nettle (herb), almonds, wheat germ, cashews, oatmeal, peanuts, potatoes with skin, black eye peas and brown rice  because they are good dietary sources of magnesium.  As well, magnesium supplements can be found on the market.  

Be sure to ALWAYS consult with your practitioner first.

the aforementioned is for information purpose ONLY.

" Loose Leaves ... "

There are stories in the soil, loose leaves cover the ground

There's volumes in the forest, no one reads out loud

If I could take them down off of that mountain shelf

We used to climb but no one tries to go up that far now yeah ...

I guess I'm moving faster now or that's what they said

And though some days still take forever I can't disagree

Because it seems to me that I wake up and sleep

Look in the mirror have no idea what happened in between

~ Bright Eyes ~ Loose Leaves ~

***

I had a good laugh today when I told Russell I was heading out to pick up Dandelion Leaves from the grocery store.  He had just spent some time in the yard taking those suckers out of the grass!

Believe it or not, dandelion leaves are one of the most nutritious foods you can eat.  Not only are they the most cultivated greens, they have a wide array of health benefits that make them the perfect all around nutritional boost ... particularly, dandelion leaves are rich in vitamin A, fiber, potassium, iron, calcium, magnesium, phosphorus, thiamine, riboflavin, and protein.

The combination of trace elements, vitamins and other biologically active substances make it a food that is optimal for excellent health.  Recent studies have shown the following benefits:

• prevent or cure liver diseases, such as hepatitis or jaundice
• act as a tonic and gentle diuretic to purify your blood, cleanse your system, dissolve kidney stones, and otherwise improve gastric-intestinal health
• assist in weight reduction
• cleanse your skin and eliminate acne
• improve your bowel function, working equally well to relieve both constipation and diarrhea
• prevent or lower high blood pressure
• prevent or cure anemia
• lower your serum cholesterol by as much as half
• eliminate or drastically reduce acid indigestion and gas buildup by cutting the heaviness of fatty foods
• prevent or cure various forms of cancer
• prevent or control diabetes 
• reduce the risk of multiple sclerosis, cataracts and stroke. 
• contains anti-inflammatory properties which may provide benefit to those with asthma and other inflammatory diseases.

So besides your backyard, where do you find them .... try your local health food stores, co-ops and farmers markets.  Remember to select unblemished, dark green leaves or bunches when purchasing them in the store.  When foraging, young greens that are harvested before the flower head appears will be less bitter.  And be sure to harvest them from land that has not been treated with pesticides, herbicides or other contaminants ... of course, organic is your best option.  

So how do you introduce them into your daily meals?  Well you can use dandelion greens in smoothies and juices.  Due to their bitterness, I recommend blending them with sweet flavorful fruit like banana, strawberries, mango or pineapples.  

And while dandelion is generally considered safe, some people do experience side effects such as heartburn, diarrhea, and upset stomach depending on allergies and/or ailments regarding bile ducts and gallbladder ... as usual, always check with your health care practitioner first.  

Happy weeding!!

"Same Difference ..."

"the more I know 

the less I doubt

that you know less

the more you are finding out

same difference everywhere"

~ Entombed ~ Same Difference ~

***

The other day when my sister and I were chatting, she shared with me her recent purchase of Coconut water.  She asked me if I knew the difference between Coconut water and Coconut juice and for that matter, Coconut milk.  I guessed that juice meant sugar added and milk and water were one in the same.  But I really didn't know for sure.  So being the curious one that I am, I started to look into the difference and if they were one in the same.

So what did I find out ... well Coconut water can also be called Coconut juice in some circles, while in others, sugar IS added, so reason to read your labels!  Coconut water is only found inside the tender young coconut as you must get the coconut off the tree before it matures.  At this early sage, a green husk hides the clear water inside the fruit.  As the fruit ripens, the inner coconut grows sweeter, developing first into a soft substance called coconut jelly, then into the harder meat.  Coconut milk is the water that comes from the meat/shell of the coconut.  The color and rich taste of the milk can be attributed to the high oil content.  

And what is the hoopla about coconuts and the health benefits associated with it ... well they have loads of vitamins and minerals.  A few key nutrients include lauric acid, chloride and iron.  As well as important electrolytes potassium, magnesium, calcium, sodium, and phosphorous.  In fact the potassium content is twice the level than a banana ~ and we know electrolytes are important for optimal health of our muscular, cardiovascular, nervous and immune systems.

Some studies have shown that the water/juice of a coconut may help with a number of minor to severe health conditions because of the antiviral, antibacterial and anti-inflammatory antioxidant activity within. Whew!  say that 5 times fast.  But seriously, this drink has been used to regulate blood pressure, blood sugar and cholesterol levels, as well as boost energy levels and increase metabolism in the body.  And unless you have an allergy to coconuts, there appears to be no side effects.  

So where do you buy this magical liquid ... well it is readily available in cans or bottles from many grocery stores of online retailers.  Again, check your labels regarding sugar content.  Fresh plastic wrapped coconuts can also be purchased at many Indian and Asian grocery stores during the summer.  When buying fresh coconuts with green husks, look for those with some light brown spots as well since these are considered to have the greatest water content.  On a side note, some have noted that the water from Indian coconuts tends to be sweeter than Thai.  Also, when using fresh coconuts, try to drink the water as soon as possible since the nutrients can begin to dissipate after being exposed to air.  And similar to other liquids, it can also be refrigerated for 10 to 12 hours if it is sealed in a tight container.

If you are shopping around and looking for a good brand of coconut water, Jess Ainscough, the Wellness Warrior (also a fellow Gerson patient) wrote a great blog post recommending a Coconut water company in Australia, C Coconut.