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#1 Old 02-28-2008, 09:02 AM
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Since I have seen Tim Van Orden and Tonya Zavasta in person I have been rededicated to going 100% raw.



So, working on chocolate habits...



I have been eating David Wolfe's raw cacao beans. These still have the skin on.

I wonder what others are eating for raw chocolate.



When I worked at a chocolate drink shop we had cacao beans with the skins off. They tasted better than the skin on version, but I have never seen them for sale(our shop didn't sell them because the boss was afraid that customers would find them too bitter).



I have also tried the Coca nibs from Dagoba, but I think the quality of nibs is generally lower than whole beans, at least from what I have tasted.



Anyone else eating raw chocolate?



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#2 Old 02-28-2008, 09:30 AM
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Is the implication here that raw chocolate is healthier?
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#3 Old 02-28-2008, 10:02 AM
 
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I think it's just that it's raw (because the op's eating a raw diet).

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#4 Old 02-28-2008, 10:12 AM
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Originally Posted by IamJen View Post

I think it's just that it's raw (because the op's eating a raw diet).



Yeah, I got that. But stating a preference for raw for the sake of raw doesn't make any sense if there is no perceived benefit, ergo I read the implication being that raw chocolate is healthier. And I'd love to know how.
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#5 Old 02-28-2008, 10:49 AM
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Is the implication here that raw chocolate is healthier?

YES MY FAVORITE SUBJECT!!!



Raw chocolate is a superfood and one of the healthiest foods for you. It has the most antixodiants of any food int he world and the most magnesium (80% of Americans have some form of magnesium deficiancy). It also has Anadamide which is the chemical that gives you bliss and Phenylethylanine which is the chemical released during love. And to that is has a bunch of vitamins and minerals.



I eat chocolate pretty much everyday. For the most part I use the powder. I mix it in my smoothes and and I make chocolate ball treats by mixing nuts (usually walnuts or almonds), agave nectar, hemp seeds, goji berries, and some cinnamon together in a food processor. Just form them into balls and refrigerate and enjoy.





When you cook chocolate (any food) it loses a lot of it's nutrients and vitamins and minerals and all that. Raw chocolate is really food of the Gods because it's one of the best foods for you. Now, how great is it for a woman to hear that chocolate is one of the best foods? Haha that's like a dream come true!



www.naked-chocolate.com

Awesome book...check it out!



If you are wondering, this is the smoothie I am digging at the moment:

Two bananas

Two handfuls of goji berries

A bunch of grapes

A tablespoon of wheatgrass powder

Two tablespoons of hemp seeds

Ten tablets of spirulina, crushed

Two tablespoons of cacao powder

Water to make it more liquidy





I am making a blog post about raw chocolate now, when I am done I will post a link.

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#6 Old 02-28-2008, 10:54 AM
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Huh. Well, consider me convinced.
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#7 Old 02-28-2008, 02:01 PM
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Here is that blog I was talking about making! I made it! It's not that good, but it just covers the basics!



http://www.freewebs.com/doktormartin...ntryid=3029258

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#8 Old 02-28-2008, 07:34 PM
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Hi Dok,

Thanks for providing that link.

So what do you do for powder?

I am thinking that I can put the nibs in the coffee grinder and turn it into powder that way.



Is that how you do it?



I will probably do this tomorrow morning.



Kevin



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#9 Old 02-28-2008, 09:04 PM
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Quote:
Originally Posted by TainanMantis View Post

Hi Dok,

Thanks for providing that link.

So what do you do for powder?

I am thinking that I can put the nibs in the coffee grinder and turn it into powder that way.



Is that how you do it?



I will probably do this tomorrow morning.



Kevin



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I go to www.naturalzing.com and order the powder lol. You can grind it though that works. It's just more convenient to have it done for you.



On a side note, do you always put the www.plumflowermantisboxing.com[/QUOTE] link in your post? Why not just put it as your signature?

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#10 Old 02-29-2008, 12:17 PM
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I will check out Zing.



I have not had the time to figure out how to do my sig. But...since you mention it ...



On another note, I hope to use my kung fu performances to show the physical fitness abilites available when one goes raw.



I had not even thought to do this until recently. When I started hearing of people like Tim Van Orden.

I thought to myself....is it possible to be raw and be more fit?



I was only going to eliminate bread and pasta. Next thing I know I have gone completely raw and my energy for kung fu training is going back to when I was 10 years younger after a week of eating.



Sorry to get off topic there...

I'll try more of those chocolate ideas.



Kevin
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#11 Old 02-29-2008, 11:38 PM
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That's cool. I'm taking martial arts too. Just at school for now. I wish it was a Chinese style though

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#12 Old 03-06-2008, 12:16 PM
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Are non-roasted (or for that matter, non-fermented) cocao beans even edible? I've always assumed that they're only edible once roasted. I've been loving cocao nibs on their own, but they are roasted indeed.



And, according to wikipedia, pre-fermented and roasted cocao beans plus nibs are quite bitter. Also, how does quality baker's chocolate and/or, say, strong dark chocolate (like an eclipse Dagoba bar, which is 93% cocao content) compare to straight cocao nibs?
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#13 Old 03-07-2008, 10:01 PM
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I can't answer the last question about the 93% dark chocolate. Those bars are all heated so that probably alters the taste some.



Nibs are very bitter so most people (myself included) mix them with a sweetener like Agave Nectar. I'm not sure if you can actually eat the whole bean...

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#14 Old 03-08-2008, 05:26 PM
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Quote:
Originally Posted by Doktormartini View Post


Nibs are very bitter so most people (myself included) mix them with a sweetener like Agave Nectar. I'm not sure if you can actually eat the whole bean...



For people that don't like very bitter/dark chocolater the cacao nib will be a bit much. It's nearly impossible for the cacao nib to be harvested and not fement to some extent while drying on the ground. Some companies try and limit this others don't. I'm of the strong opinion that this is why almost all of the different companies beans taste different.





OP - this is David Wolfe's company's (don't know if he is still active) that sells lots of these products:



http://www.sunfood.com/b2c/ecom/ecom...ault/home.aspx







^ This is my favorite way to use cacao. It blends quite easily into anything at all, even cacao butter if you wanna make a "hershey's" bar. You can order this online apparently, but most whole foods (At least in texas) carry this. Highly suggest for any use other than snacking.



If you are eating these with agave as a snack I'm sure it can be very messy. You should try mixing goji bears in with the cacao, you can mix this whatever ratio you like, although I think 50/50 is quite good. You can make it sweeter or less sweet by removing or adding goji berries. It's a great raw trail mix base, as you can add anything you like to it as well.
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#15 Old 03-08-2008, 10:18 PM
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That site is still active but I get mine from www.naturalzing.com



I put the nibs in a little bowl and mix in some Agave and just eat with a fork or whatever...it works!

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#16 Old 03-08-2008, 10:20 PM
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Why is the raw cacao so expensive? The powder is $32.95 and some of the candy bars are $11+. Is there a cheaper place to buy some of these things?
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#17 Old 03-08-2008, 10:26 PM
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I got some raw cocoa nibs from Wild Oats when I tried raw last year. I didn't and still don't know what to do with them... they are still in my cabinet.



Wild Oats also has raw chocolate bars, but they are like $12.00 for a fun size style bar! I've never brought myself to pay that much... I might some day. Actually, I was going to last time I was there, but I didn't see them.
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#18 Old 03-12-2008, 02:46 AM
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I got some raw cocoa nibs from Wild Oats when I tried raw last year. I didn't and still don't know what to do with them... they are still in my cabinet.



Wild Oats also has raw chocolate bars, but they are like $12.00 for a fun size style bar! I've never brought myself to pay that much... I might some day. Actually, I was going to last time I was there, but I didn't see them.

Do you have a dehydrator? You can make trail mix bars!

Some nut (I used almonds)

Maybe some seed

Dates

Agave Nectar

some dried fruit

CACAO NIBS



it's comes out awesome!

I put goji berries in mine!
LL

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#19 Old 03-12-2008, 08:41 AM
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Originally Posted by nuttgirl View Post

Why is the raw cacao so expensive? The powder is $32.95 and some of the candy bars are $11+. Is there a cheaper place to buy some of these things?



Cacao is more expensive than regular chocolate for a few reasons. To get the nibs raw out of a cacao bean is pretty intentsive, plus they aren't adding milk and sugar and other fillers - therefore you are paying strictly for chocolate which can be quite expensive (its not just cacao, its any good quality chocolate)



That one guy - read my prior post and get some goji berries and use the cacao to mis you up a batch of trail mix. GOJI is one of the best things to go with cacao
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#20 Old 03-12-2008, 10:41 AM
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Goji + Cacao = Heavenly Combination!



I agree.

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#21 Old 03-12-2008, 04:12 PM
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That one guy - read my prior post and get some goji berries and use the cacao to mis you up a batch of trail mix. GOJI is one of the best things to go with cacao

I just mixed agave with the nibs and it was pretty good! I didn't have any Goji berries on hand, but I'll try that next time I get some.
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#22 Old 03-14-2008, 11:23 PM
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I came up with these raw superfood brownies yesterday, and since they are loaded with chocolate I figured I post them here. What do you think?



http://www.freewebs.com/doktormartin...ntryid=3123866

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#23 Old 03-21-2008, 04:20 PM
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Apparently I've been eating raw chocolate nibs all this time! They tasted so good, I was/am surprised.



But here's a question... After eating about two-ish teaspoons worth of raw cocao nibs, my stomach hurts a bit, even sometime before. It really made my stomach hurt when I had as much as I did without any interruptions. Is this simply due to its bitterness, or should there be a limit to not eating too much at once? I know it's known so well for its healthy properties that, perhaps its "side affects" have been set aside?...
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#24 Old 03-21-2008, 05:42 PM
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Apparently I've been eating raw chocolate nibs all this time! They tasted so good, I was/am surprised.



But here's a question... After eating about two-ish teaspoons worth of raw cocao nibs, my stomach hurts a bit, even sometime before. It really made my stomach hurt when I had as much as I did without any interruptions. Is this simply due to its bitterness, or should there be a limit to not eating too much at once? I know it's known so well for its healthy properties that, perhaps its "side affects" have been set aside?...



I have eaten much more cacao at one time than two-ish teaspoons. I know I've had raw chocolate milk that hald 4 oz. of cacao in it (strained though). When I worked at the raw bar I probably ate at bare minimum 5 handfuls of cacao/goji mixture i loved so much and never had a problem there either. I generally didn't eat much cacao just plain as I was being very experimental with it.



Does this happen when you eat regular chocolate? If not you could have a problem digesting a specific enzyme that is normally destroyed when cooked. I'm not a doctor though, so really I'm just blowing out my rear, but that's my guess.
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#25 Old 03-22-2008, 09:50 AM
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I have eaten much more cacao at one time than two-ish teaspoons. I know I've had raw chocolate milk that hald 4 oz. of cacao in it (strained though). When I worked at the raw bar I probably ate at bare minimum 5 handfuls of cacao/goji mixture i loved so much and never had a problem there either. I generally didn't eat much cacao just plain as I was being very experimental with it.



Does this happen when you eat regular chocolate? If not you could have a problem digesting a specific enzyme that is normally destroyed when cooked. I'm not a doctor though, so really I'm just blowing out my rear, but that's my guess.

I've never had problems with chocolate before... perhaps its only the bitterness of it after all. Or it was a coincidence?? But that's good to know that I really can indulge with it!



On another note- although I'm not sure how raw this is since it's rather like a chocolate tea... Just had to mention that I just now (literally) found a way to make tasty raw hot chocolate! Simply put perhaps a tablespoon or more cocao nibs in a small coffee grinder (or just a regular one- I can't tell whether ours is small compared to others or not!), then once they're ground, put them in a tea bag, then put the tea bag into a small cup of hot water. It works brilliantly! Add a little raw agave nectar if it suits you. You can of course use a "milk" as well.



I suppose a cup of "cold chocolate" could work as well, although I forget whether heat is the determining factor that gets the flavor out of the tea bag or not....
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#26 Old 03-22-2008, 03:11 PM
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It could just be the bitterness yeah. It may have something to do with the caffeine but raw chocolate doesn't have super high amounts.

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