This hot chocolate is refined sugar- and dairy-free. The combination of cashews and cacao is a match made in heaven, not only for our taste buds but also for nourishing our body. Both cashews and cacao powder contain many essential minerals, such as magnesium to enhance brain function, memory and discourage migraines. The good fats in cashews are the same as the good fats found in olive oil, supporting our heart health and bone density.
This is a fantastic coffee substitute in the afternoon to warm and nourish our bodies over winter. It can also be made into an iced chocolate smoothie for a lovely refreshing drink in summer.
1 cup of cashews soaked in water for at least 2 hours
2 cups of filtered boiling water
1 tablespoon of raw honey
2 tablespoons of cacao powder
Rinse and dry cashews with a paper towel and place in blender.
Add water, honey and cacao powder.
Blend till creamy and serve
Add more honey as desired to your taste.
Substitute boiling water for cold water and add 1 handful of ice cubes to make a cold iced chocolate smoothie.
This lovely recipe is both gluten- and grain-free, making it a fantastic substitute for standard processed bread. Our bodies treat processed grains in same way as they do sugar. Processed grains elevate blood sugar levels, causing our biggest fat-storing hormone, insulin, to be released. So if you’re trying to lose weight, improve your digestion and get clear youthful skin, then this is a wonderful bread alternative for you.
The coconut contains good fats to nourish the immune system, gut, hair and skin. The eggs are an excellent source of iron and B vitamins and the sea salt provides essential minerals so our cells can communicate optimally.
300g jar of coconut butter (I recommend the Ceres Organics brand available from health food stores)
5 organic eggs
¼ of a cup of coconut oil
½ a teaspoon of sea salt
1 teaspoon of aluminium-free baking soda
Empty entire jar of coconut butter into a mixing bowl.
Add eggs, melted coconut oil, sea salt and baking soda.
Beat all ingredients together till no lumps remain and mixture is smooth.
Pour mixture into a lined cake tin.
Cook at 180°C for 20-30 minutes or until knife comes out clean.
Allow to cool and slice as desired.
Keeps well in fridge.
Add one tablespoon of honey and 1 teaspoon of cinnamon to make a sweet coconut bread option.
Recipes and photography by Abby Soars | www.nourishhealth.co.nz