This All Natural Hot Chocolate Will Blow You Away!

If you've been following me for a while, you'll know that I love chocolate. Remember my post a while back about raw chocolate?

Well - things just got real.

Now that the winter months are upon us - at least here in Calgary - I've been craving all sorts of warm, delicious (yet healthy) treats. Once I discovered this decadent hot chocolate, I knew I'd hit the jackpot. The best part is that all of the ingredients are REAL! That's usually enough for me right there, but it's also super easy to make, and so deliciously creamy and delicious.

All you'll need to make this are a few simple ingredients that you may already have, and a blender! I used my vitamix, but any high speed blender would work.

All Natural Hot Chocolate

serves 2

Ingredients

3 cups hot water
6 dates, pitted
1/4 cup raw cashews
2 tbsp raw cacao powder (see notes)
1/4 tsp cinnamon
pinch of cayenne (optional)

Directions

Combine ingredients into high speed blender, mix on high for 30-40 seconds.
Serve warm in your best mugs and enjoy with someone special.

Notes

If you don't have raw cacao powder on hand, I highly recommend you head out to the closest natural foods store and get some. It's unbelievably high in antioxidants, and is the purest form of chocolate - what all the candy bar chocolate originally came from. If this is not an option for you, for whatever reason, regular cocoa powder that you would use to bake with would work just fine.

Gluten Free Holiday Recipe Guide

My first gluten free Christmas was only a few short years ago, and I remember spending hours online searching for recipes that would come close to the real deal that I'd be "missing out on". Looking back, I wish I'd had the resources that are available to me now (I hadn't even heard of Pinterest back then).

Fast forward a couple years, and I'm now on my way to becoming established as a Health Coach, ready to take on the world and help clients achieve their goals of health, fitness, weight loss, vitality (you name it). The things I've learned and the people I've met along the way inspire me everyday. I am truly blessed to be on this path, helping others while always learning - and trying out - new things myself.

That's why I want to share this Gluten Free Holiday Recipe Guide, with 24 delicious gluten free recipes all written by my peers, fellow Health Coaches and graduates from Integrative Nutrition. This is sure to make your life a bit easier as you search for the perfect recipes to add to your holiday menus this year.

To download your copy of the Holiday Recipe Guide, click HERE.

Curried Chickpea Hummus

I was recently inspired by a container of store bought curried hummus that didn't last very long before I polished it off all by myself. I'd never even imagined this particular flavour combination, and I was pleasantly surprised by it's deliciousness. I thought, instead of paying $4+ for a small container of the stuff, why not recreate it at home with real ingredients?

This hummus is so delicious, and since you're making it yourself you have control over exactly what goes into it. Perfect for someone who may not be sold on the whole curry flavour in a hummus (I assure you, it's surprisingly delicious). Full of healthy fats, fibre - and in this case, immune boosting turmeric - this versatile dip is not only tasty but oh so good for you too!

Here's the recipe:

Curried Chickpea Hummus

Ingredients

1 tbsp coconut oil

½ small yellow onion, diced

1 tsp curry powder

½ tsp turmeric

½ tsp cumin

¼ cup filtered water

2 cups cooked chickpeas (or 1 15 oz can)

1-2 tbsp olive oil

¼ cup tahini
1 tsp raw honey

2 cloves garlic

½ lemon, juiced

¼ tsp good quality salt

Directions

Melt coconut oil in a frying pan on medium heat.

Cook onions until soft, about 3-5 mins, stirring often.

Add curry powder, turmeric, cumin and cook for another minute.

Add water to pan and stir until water is mostly evaporated, about 5-8 mins

Not the prettiest picture, but here's
what the curried onions should look like when done

Combine all ingredients (including curried onions) to a food processor, and blend on high until smooth.

Serve with veggies, crackers, in a wrap or however you choose!

Notes

• Turmeric is powerful, in more ways than one! If you use wooden or plastic utensils like I did, make sure you wash them as soon as possible. If not, you might have to put up with a yellow tinge on your kitchen tools from the brightly hued spice.

• Why the two oils? I cooked the onions with coconut oil instead of the olive oil that is called for later in the recipe because coconut oil is a much more heat-stable oil to cook with, meaning it isn't as easily denatured compared to other oils, such as olive oil. This denaturing can be very bad for your health, with some people believing such oils become carcinogenic (cancer causing) when they are heated. Olive oil is best enjoyed in it's natural state, and can provide some great health benefits if it remains this way. On that note, when choosing your olive oil, make sure you opt for one that has been cold pressed in the manufacturing process. Otherwise, it will likely have been heated (and therefore denatured) before it even gets to your kitchen.

Spooky Black Rice with Carrots and Roasted Acorn Squash

HAPPY HALLOWEEN!

In amidst of all the halloween parties, trick-or-treat candies and other indulgences that go along with the holiday, it's nice to know that there are festive recipes out there that are good for you too! This seasonal black and orange dish definitely hits the spot on a cool fall evening, and would be an excellent addition to just about any meal. To top it off, black rice is extremely nutritious - full of antioxidants, fibre and vitamin E. I stumbled upon this website while writing this post - check it out if you're looking for more info or articles about this new superfood. With that said, if you aren't able to get your hands on some black rice and want to give this recipe a shot, any rice would work just fine.

Spooky Black Rice with Carrots and Roasted Acorn Squash

Ingredients

1 cup black rice, cooked
2 cups water or broth (I used homemade bone broth)
1 acorn squash, peeled, seeded and cubed
4 carrots, chopped (peel if not organic)
1 tbsp olive oil
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp dried oregano
1/2 cup raw pecans
1-2 large handfuls of arugula
salt & pepper to taste

Directions

Black rice should ideally be soaked for about an hour prior to rinsing and cooking. If you're pressed for time, make sure you give the rice a good rinse until the water runs clear. Bring rice and water/broth to a boil, reduce heat, cover, and let simmer for 25-30 mins if soaked, or 60-70 if unsoaked.

While rice is cooking, preheat oven to 450 F.
Prepare the squash and carrots, and once chopped to your liking, toss in olive oil and herbs until coated. Place on a baking sheet and roast for about 15 minutes. Remove pan, turn veg, and place back in the oven for another 10-12 minutes until fork tender (it's ok if the squash is slightly blackened). In the last few minutes, toss pecans onto the baking sheet to lightly toast.

Remove from oven, combine with cooked rice and arugula.
Season with salt and pepper, if using, and enjoy!

Hope you all enjoy the halloween festivities you have planned tonight! Don't forget to eat a delicious, satisfying dinner before handing out candies to the trick-or-treaters tonight to avoid temptation.