Homemade Chocolate

This recipe will help you realize that high-quality chocolate and cacao are, in fact, a fantastic, healthy addition to your diet. Have Fun as you Gather2Nourish in the kitchen! :) :)

Ingredients (use organic where possible)

- 100g cacao butter, melted
- ½ cup cacao powder
- ¼ cup maple syrup
- Pinch of salt
- Essential oils* for flavor (we love peppermint)
- Dried fruits (optional)
- Cashews (optional)
- Dried coconut (optional)

Directions

1. Have your chocolate mold dry and ready to use.
2. Melt the cacao butter in a small saucepan over low heat.
3. When melted, remove the saucepan from the heat and stir in all the ingredients (except the optional ones).
4. Mix until well combined.
5. Stir in any doTERRA essential oils to your liking.
6. Spoon the mixture into the trays and top with the optional dried fruits, cashews, dried banana, and dried coconut.
7. Fridge until set and then pop them out.

* Essential Oil - QUALITY MATTERS! If you desire the best benefits of Pure Therapeutic Grade Essential Oils, I recommend doTERRA. More info at: my.doterra.com/gather2nourish

Esta receita vai ajudar a perceber que o chocolate e o cacau de alta qualidade são, na verdade, uma adição fantástica e saudável à nossa dieta. Divirta-se enquanto se alimenta com saúde na cozinha! :) :)

Ingredientes (use biologicos sempre que possível):

• 100g de manteiga de cacau, derretida
• ½ copo de cacau em pó
• ¼ copo de xarope de maple
• Pitada de sal
• Óleos essenciais doTERRA* para sabor (adoramos hortelã-pimenta)
• Frutas secas (opcional)
• Caju (opcional)
• Coco seco (opcional)

Modo de preparo:

1. Forma de chocolate pronta para usar.
2. Derreta a manteiga de cacau em uma panela pequena em lume baixo.
3. Quando derretido, retire a panela do lume e adicione todos os ingredientes (exceto os opcionais).
4. Misture bem até que tudo esteja combinado.
5. Adicione os óleos essenciais doTERRA a gosto.
6. Coloque a mistura nas formas e adicione as frutas secas, caju, banana seca e coco seco (opcional).
7. Coloque no frigorifico até ficar firme e, em seguida, retire da forma.

*Óleo essencial - QUALIDADE É IMPORTANTE! Se deseja os melhores benefícios dos óleos essenciais de grau terapêutico puro, recomendo doTERRA. Mais informações em: my.doterra.com/gather2nourish

Recipe adapted from Gaia.com

Chocolate Chia Berry Pudding

 Chocolate Chia Berry Pudding

This extra special and nourishing treat works wonders for both your brain and your gut. Chia seeds are a significant source of plant-based omega-3 fatty acids, which help to enhance cognitive wellness by improving memory and fueling the brain with the healthy fats it needs to thrive. These potent little seeds also offer plenty of fiber to encourage microbial diversity in the gut and enhance proper motility and functioning, which influences the clarity of your brain and gut conversation. From a culinary perspective, only one word can describe Chocolate Chia Berry Pudding — YUM!

Serves: 2
Prep Time: 5 minutes
Cook Time: none
Total Time: 5 minutes

Ingredients

• ½ cup chia seeds
• 2 cups plant-based milk (unsweetened)
• 4 Tbsps cocoa or cacao powder (Fair Trade, unsweetened)
• ½ tsp ground turmeric
• 4 Tbsps maple syrup (or date paste; link in Chef’s Notes)
• 2 tsps vanilla extract
• 2 pinches salt (optional)
• ½ cup blueberries
• 2 Tbsps dark chocolate (optional; Fair Trade, shaved)

Directions

1. In a medium-size bowl, add the chia seeds, plant-based milk, cacao powder, ground turmeric, maple syrup (or date paste), vanilla extract, and salt, if using. Whisk together until all ingredients are combined.
2. Leave the mixture in the bowl for 15 minutes without stirring for the chia seeds to gel. After 15 minutes, whisk it together one more time.
3. Cover the bowl and place it in the refrigerator for four hours or overnight.
4. Remove the chocolate chia seed pudding from the refrigerator, stir with a spoon, and divide into small dessert sized glasses.
5. Top with your berries and dark chocolate shavings, if desired.

Chef's Notes

Substitutions
Instead of blueberries, add your favorite organic berries or fruit such as pineapple, banana or kiwi.

Sugar-free
Use date paste instead of maple syrup.

Storage
Store in the refrigerator, covered, for up to 5 days.

From: Food revolution Network

Blueberry Buckwheat Breakfast Muffins

 Blueberry Buckwheat Breakfast Muffins

Blueberries (or any berries, for that matter) are among the most nourishing and powerful plant foods to include in a heart-healthy diet. They contain a compound known as anthocyanins, which have been found to reduce the risk of cardiovascular disease. When paired with buckwheat — a fiber-rich pseudo grain — you’ve got a heart-loving combination that you’ll be excited to devour! Blueberry Buckwheat Breakfast Muffins, loaded with vitamin C, antioxidants, protein, and fiber, pack a hearty dose of plant-based nutrition that is uniquely satisfying and fun to eat!

Serves: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

Dry Ingredients

• ½ cup organic buckwheat flour
• 6 Tbsps almond flour
• 2 Tbsps flax meal
• 1 tsp baking powder
• ¼ tsp salt (optional)

Wet Ingredients

• ½ cup banana (mashed)
• ¾ cup plant-based yogurt (unsweetened)
• 3 Tbsps maple syrup (or date paste, link in Chef’s Notes)
• 1 tsp vanilla extract
• ¾ cup blueberries
• ½ cup walnuts (optional)

Directions

1. Preheat the oven to 350 degrees F and prepare muffin tin with paper liners or use silicone muffin cups.
2. Add dry ingredients to a large bowl and mix to combine.
3. Add wet ingredients to a medium bowl and whisk until combined.
4. Transfer the wet ingredients to the dry ingredients and stir to combine. Don’t overmix.
5. Fold in the blueberries and walnuts, if using.
6. Fill muffin tins ¾ of the way full.
7. Bake for 20 minutes or until golden brown on top.

Chef's Notes

Substitutions
Substitute oat flour, spelt flour, or whole wheat flour for buckwheat flour or almond flour.

Substitute quinoa flour for buckwheat or almond flour. Just note that quinoa flour absorbs more moisture, therefore you may need to add an additional tablespoon of yogurt.

Instead of blueberries, add another berry of choice.

Substitute unsweetened organic applesauce for mashed banana.

Nut-Free
Substitute sunflower or pumpkin seeds for the walnuts.

Substitute oat flour for almond flour.

Flour-Free Substitute
Sorry, BLE friends, we don’t have a flour substitute for this recipe.

Whole-Food Sweetener
Use date paste in place of maple syrup.

Storage
Store leftovers in an airtight container in the refrigerator for 5–7 days or freeze for up to three months.

From: Food Revolution Network

Date Paste

 Ingredients

 1 cup dates (pitted)

 ¾ cup water

Directions

1

Soak dates in water, so that they are completely covered, for 2 hours or more.

2

Drain.

3

Add the dates and ¾ cup of water to a food processor or blender and blend until smooth.

4

Store in an airtight container in the refrigerator for up to one week or freeze for three months.

5

Use as needed to sweeten desserts, baked goods, smoothies, and more!

Chef's Notes

Determine your consistency
If needed, add water a bit of water to create the consistency you need. If using the paste in baked recipes, use as little water as possible. If the paste is runny, it will add additional moisture to the recipe and may negatively impact the finished product.

Add a variety of flavors
For a different flavor note, add a pinch of ground spice, such as cinnamon or nutmeg.

Add sea salt with a bit of fresh lemon juice.

Add vanilla extract or the seeds of a vanilla pod before blending for vanilla-flavored paste.

How to use
Use on top of morning grains.

Use to sweeten smoothies and desserts.

Add to marinades and dressings.

Storage
Store in an airtight container in the refrigerator for up to 7 days or in the freezer for up to three months.

From: Food Revolution Network