Most natural cacao available today has undergone a fermentation process (not roasting) that removes the bitterness. Both raw cacao beans and nibs undergo the fermentation process that preserves the antioxidants. If it is your first time eating cacao, we recommend using naturally fermented raw cacao beans.
This intensifies the berry and coffee notes naturally found in chocolate’s flavor. The intense flavor is similar to unsweetened dark cocoa powder or Baker’s chocolate.
If you prefer milk chocolate then you can add raw cacao to smoothies or mix with other foods to make it easier for you to get used to the stronger taste.
The Department of Nutrition at University of California, Davis discovered that cacao thins blood and can prevent blood clots. This finding shows that eating raw cacao can be just as beneficial as taking an aspirin a day.
Cacao Vida suggests if you find the taste of cacao too strong, add coconut milk, rice, or nut milk. Avoid dairy, as it will prevent antioxidant absorption.
By gently heating and making your own delicious hot cacao beverage, you will release more antioxidants and increase the appetite suppressant properties.
Add one teaspoon of cacao powder in a coffee cup of hot water or milk and drink 10-15 minutes before your next meal.
from Cacao Vida
Delicious Cacao Powder
Cited From Honey Guard
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