Did you need a reason for chocolate?
Cocoa powder contains about twice the antioxidants of red wine, and nearly three times that of green tea. The procyanidins and epicatechins in cocoa powder can improve heart health by reducing blood pressure and cholesterol levels, and they may even help improve your mood. (Something every woman could attest to without a scientific study, but it’s probably good to have the study anyway.)
The best way to get the antioxidants – since spooning straight cocoa powder isn’t very appealing – is to eat dark chocolate. Look for brands with 70 percent cocoa or more. No milk chocolate! One more strike against milk – it reduces the antioxidant effect of the cocoa. And, sorry to say this, but there’s no need to eat more than an ounce a day.
When you buy cocoa powder for baking, choose one that is NOT Dutch-processed to retain more of the flavonoids.
This is easily made in the microwave or on the stove. It’s a simple way to satisfy your sweet tooth on a cold day, but please stick to one cup.
A Single Cup of Cocoa
Yellow ~ serves 1
2 Tablespoons cocoa powder
1/2 teaspoon cinnamon
small splash vanilla extract
pinch nutmeg
1-2 Tablespoons Sucanat
tiny dash salt
2 Tablespoons soy milk, or your favorite milk sub
additional 1 cup soy milk, or your favorite milk sub
Put everything but the cup of soy milk in a large mug, and mix with spoon until you get a paste. In a separate microwave safe glass measuring cup, heat 1 cup soy milk plus a quarter cup water* in microwave until you think it’s hot enough. Pour liquid into dry – stir completely.
*Note – if you use rice milk, use 1-1/4 cups rice milk and no water.
Photo by J. Gabriel
