Yummies

[Guest guest]

Paul has it right.

 

The Health Ranger is a tool. Deepest sorries. Going to dark chocolate is better than munching on milk chocolate but all of the sugar, additives, and the processing is still there. Why must you buy a bar which has been processed in a factory which has also processed peanuts? If a company gave a darn about its customers, they'd use clean rollers or mixers, don'cha think? The folks who harvest the cocoa don't get much of the money pie, which is another reason I prefer to buy the sun dried raw item.

 

Even stevia is processed. It is GREEN in its natural state but the powder which is sold is white. Go figure out why that might be.

 

Cocoa powder is also processed. Dutch chocolate is processed in a particularly abhorrent manner.

 

Available for purchase are raw cocoa nibs which are the actual beans the cocoa tree produces. i buy them whole (not cheap), sun dried and grind them myself but they are available already ground up for you. I grow and dry my own stevia.

 

Here is a nice chocolate recipe which can be frozen or used as an icing or just licked by the spoon. It is not calorie free but will not harm you in moderation.

 

Equal parts:

 

ground cocoa nibs

coconut oil

maple syrup, grade B (dark amber which is also less processed)

 

Whisk until thoroughly mixed.

 

2 T of each will ice a 9" cake or pie. My cakes are made wholly of ground nuts, seeds, and fruits. If you can actually get freshly dried stevia, you only need 1/8 t for the same recipe. Kinda like a small pinch. I chew a few cocoa nibs sometimes before bed and it relaxes me. All by themselves, raw, unadulterated cocoa is an entirely different tasting (and acting) food than a purchased chocolate bar.

 

This week, I made a cheeze cake from nuts and seeds and raisins and dates and used the above recipe as icing. actually, it the second cake I've made this week because I've had visitors.

 

Cheers

 

The enclosed chocolate recipe will satisfy any sweet tooth. Remember that moderation is a key.

Try not, lol, to mix it up by the quart.

[Guest guest]

How do you grow and dry your own stevia?

 

Thanks,

barbara n germany--- On Sun, 2/7/10, Kathy <geekling wrote:

Kathy <geekling Yummiesoleander soup Date: Sunday, February 7, 2010, 5:09 AM

 

 

 

 

 

 

Paul has it right.

 

The Health Ranger is a tool. Deepest sorries. Going to dark chocolate is better than munching on milk chocolate but all of the sugar, additives, and the processing is still there. Why must you buy a bar which has been processed in a factory which has also processed peanuts? If a company gave a darn about its customers, they'd use clean rollers or mixers, don'cha think? The folks who harvest the cocoa don't get much of the money pie, which is another reason I prefer to buy the sun dried raw item.

 

Even stevia is processed. It is GREEN in its natural state but the powder which is sold is white. Go figure out why that might be.

 

Cocoa powder is also processed. Dutch chocolate is processed in a particularly abhorrent manner.

 

Available for purchase are raw cocoa nibs which are the actual beans the cocoa tree produces. i buy them whole (not cheap), sun dried and grind them myself but they are available already ground up for you. I grow and dry my own stevia.

 

Here is a nice chocolate recipe which can be frozen or used as an icing or just licked by the spoon. It is not calorie free but will not harm you in moderation.

 

Equal parts:

 

ground cocoa nibs

coconut oil

maple syrup, grade B (dark amber which is also less processed)

 

Whisk until thoroughly mixed.

 

2 T of each will ice a 9" cake or pie. My cakes are made wholly of ground nuts, seeds, and fruits. If you can actually get freshly dried stevia, you only need 1/8 t for the same recipe. Kinda like a small pinch. I chew a few cocoa nibs sometimes before bed and it relaxes me. All by themselves, raw, unadulterated cocoa is an entirely different tasting (and acting) food than a purchased chocolate bar.

 

This week, I made a cheeze cake from nuts and seeds and raisins and dates and used the above recipe as icing. actually, it the second cake I've made this week because I've had visitors.

 

Cheers

 

The enclosed chocolate recipe will satisfy any sweet tooth. Remember that moderation is a key.

Try not, lol, to mix it up by the quart.