I’ve hung up my chocolate spoon. Strangely there was more anxiety around changing my chocolate-for-breakfast habit in the run up to the final morning, than there has been since the cupboard was bare. [I'm missing my table fiercely - much more than chocolate]. For a while now I’ve been looking at yellow waxy cacao butter & knowing it was time to change/cut down. So I’m making chocolate milk & feeling great on it. Usually I make mega-thick superfood loaded smoothies, so a light milk is a welcome discovery. You could blend in soaked chia seeds for added bulk. It’s a 3 stage process: 

  1. Tea: steep over night Pau D’Arco, Cats Claw, Cinnamon Quill, Goji Berries, Star Anise, Cardamon (whatever else pleases) You can use your fave tea bag instead – choco or chai would work well. Mate too for extra oomph!
  2. Milk: strain into Blender: add a scoop of hemp seeds, sesame seeds (they balance well together), 1 T milk thistle seeds, 1 empty vanilla pod. Pepper corns are my favourite this week. Blend then squeeze through nut milk bag.
  3. Chocolate: pour the milk back into the blender & add raw cacao powder, mesquite (or maca), cayenne (or Bhut Jolokia if you’re a Chili Monster) salt + raw honey (or stevia). Enjoy w/ abandon.

Laura Bruno graciously sent me her latest book The Lazy Raw Foodists Guide – she cunningly ties together all the many subjects of interest to healthy-living & raw-loving peeps – with many recipes from celebrated chefs around the world. It’s a fantastic intro for newbies, and great for lazy peeps like myself.. Of course when offered free samples of Conscious Chocolate I had a field day – Hayley’s Planet Organic Raw & Living food event on Thursday was great – lovely to see so many New Horizons! faces again & meet new faces from Raw Fu..