Buddha Mug Cake

Hello and happy Monday evening!

I’m back to share a new recipe with you that I’ve come up with as part of a collaboration with the health food company Iswari (if you don’t live in Switzerland, check out their international page instead). I only recently found out about them, but immediately fell in love with their product range, and was only too happy to try some of their goodies.

This weekend I got myself acquainted with their “Buddha’s Awakening Morning Protein“, made of 100% organic milled buckwheat, rice protein, banana powder, tiger nut flour, milled flaxseed, carob and activated buckwheat, and boy was I in for an awakening! As much as I liked the sound of the ingredients, I wasn’t prepared for how much I would love the taste of this nutritious combination.

It’s hard to describe, but the banana, tiger nut and carob give this mix such a wonderful, naturally sweet and also warm and slightly exotic yet incredibly comforting flavor. I decided to make the ultimate comforting treat out of this, by turning it into a mug cake. This is a super easy recipe for a protein-rich breakfast, post-workout snack or afternoon treat. I hope you enjoy!

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Ingredients:

  • 1 medium-sized ripe banana
  • 5 tbsp “Buddha’s Awakening Morning Protein
  • 1 tsp baking powder
  • 3.5 tbsp unsweetened rice milk (or almond/oat etc.)
  • 1 tbsp smooth, slightly runny peanut butter

Method:

  1. Mash the banana and combine with all the other ingredients.
  2. Pour the batter into a cup. The trick here is not to overfill, as this baby will rise! For me this makes enough for about 1 small coffee cup and 1 small espresso cup, or simply one larger cup. The important thing is that the cake has space to rise above the rim (without overflowing and resulting in a funny mushroom shape).
  3. Cook in the microwave at high heat for ca. 1.5 to 2 minutes (times may vary depending on your microwave and your preferences – I like to have mine a little bit under-baked, so that it’s nice and gooey inside 😉 ).
  4. Optional: add yummy toppings – I’ve been having mine with dark chocolate (I loved this lucuma vanilla chocolate, also by Iswari) and more peanut butter, but berries or jam will work well too.

 

Happy Mug Cake Making!

Celine

xoxo

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Guest Recipe: Vegan Banana Coconut French Toast by Bianca Zapatka

Hello and happy Sunday evening!

It’s time to share with you another guest recipe – one that I can’t believe I’ve lived this long without: Vegan French Toast! This is something I didn’t think I would be eating after going plant-based, and it completely slipped off my foodie radar. Until, that is, I discovered Bianca Zapatka’s blog full of beautiful, mouthwatering recipes – including an irresistibly simple and incredibly delicious version of French Toast, using ingredients you probably have on hand.

I’ve made it twice this past week and it’s made me so happy both times 🙂 I’ve had it topped with sliced banana, berries/ chia jam, a drizzle of peanut butter and some maple syrup (this was more for decoration purposes, as the toast is perfectly sweet enough without it). Definitely give it a go, and don’t forget to tag @fitness_bianca if you share your toast on instagram 😉

Ingredients:

  • 2 slices toast (I used wholewheat)
  • 1/2 ripe banana (you can slice the other half for decoration) 
  • 75 ml plant-based milk (I used unsweetened rice milk)
  • coconut oil for frying
  • Optional: vanilla, cinnamon, desiccated coconut
  • Ideas for toppings: berries, sirup, granola

Note: I also added 1 tsp of ground flaxseed (for extra nutrition) and 1 tsp lucuma (for extra sweetness), both are completely optional however.

Method:

  1. Mash banana in a deep plate. Add milk, (vanilla and cinnamon) and stir. (This is also where I added the ground flaxseeds and lucuma). 
  2. Spread coconut flakes on a baking paper. (The recipe also works without coconut).  I omitted them, but if you’re a coconut lover, go for it! 😉 
  3. Heat up coconut oil in a pan.
  4. Dip the toasts into the “banana milk” mixture and coat with coconut flakes.
  5. Fry for about 3-4 minutes from each side on medium heat until lightly brown.
  6. Place your french toasts on a plate and drizzle with agave syrup. Serve with berries, granola, remaining coconut flakes or other toppings as desired and enjoy!

 

Happy French Toasting!

xoxo

 

 

Breakfast Cookies

Cookies for breakfast? Sure! I remember when I was on holiday as a child, my sister and I would always make a beeline for the sweet breakfast treats at the hotel buffet: pancakes, pastries, cakes and also cookies. It was so exciting to us that we could have these foods for breakfast. (My mom always made sure we ate a bowl of fruit first, though – something I appreciate today more than back then 😉 )

As much as I still love the idea of having cookies for breakfast, my tastes and preferences have changed, and I no longer consider cookies with lots of sugar and refined ingredients a great way to start the day. That’s why I’ve created this recipe – cookies so wholesome and nourishing that they really can replace breakfast, but also sweet and yummy enough to taste like a cheeky little treat.

I made these to take to a yoga brunch last weekend, and have since been eating them for breakfast as well as an afternoon snack. They’re especially perfect to have on the go, if there’s no time for a sit-down breakfast in the morning. (I tend to bring them with when staying at my boyfriend’s during the week – as we always end up rushing out the door – to eat on the tram together in the morning). They’ve also received the stamp of approval from a very tough customer – my not-at-all-fan-of-healthy-food sister. The full extent of this approval only hit me when I saw my breakfast cookie stash in the freezer had miraculously disappeared.

 

Luckily, they’re quick to make 😉

Ingredients:

  • 1 large ripe banana
  • 1 can of chickpeas (ca. 240 g drained), drained, rinsed, skins off
  • 4 tbsp smooth natural peanut butter (unsalted)
  • 5 medjool dates, pitted
  • 1 pinch of salt (unless using salted peanut butter)
  • 1/2 cup buckwheat flour
  • 2-3 heaped tsp raw cacao powder
  • some ground vanilla beans (or ca. 1 tsp vanilla extract)
  • 1/2 tsp baking powder
  • (optional: 1 tsp carob powder)
  • (optional: 1/2 cup puffed amaranth)
  • Variation 1: To take these cookies from breakfast to a slightly more indulgent treat, make a thick spread by combining: 2 tbsp smooth natural peanut butter, 1 heaped tsp raw cacao and maple syrup to taste. This you can then use as a filling for the cookies (see step 4).
  • Variation 2: Omit the cacao and mix in some dark chocolate chunks for chickpea chocolate chip breakfast cookies.

Method

  1. Blend together the banana, chickpeas, peanut butter and dates.
  2. Stir in the other ingredients (salt, buckwheat flour, cacao, baking powder – and carob and amaranth, if using) and combine well.
  3. Roll the mixture into balls (around 20) and place on a baking tray lined with baking parchment. Note: This is a very sticky mix, so keep wetting your hands to make it easier to roll – this will also allow you to smooth out the cookies.
  4. Variation 1: After rolling the mix into balls, use a finger to press down and create a little imprint in the middle. Put some of the peanut butter cacao spread in the middle (I was able to roll mine into little balls so they look like hazelnuts on the cookies).
  5. Bake in an oven preheated to 175 °C for about 8-10 minutes. (Oven temperatures vary, so keep an eye on the cookies. You want them to still be soft when coming out, as they harden a little when cooling).
  6. Enjoy them on their own, with extra peanut butter, raspberry jam, or any way you like!

xoxo

Note: The unbaked batter itself is SO delicious – feel free to just eat it as is 😉 If you specifically want to make ‘cookie dough’ for breakfast, I have a separate recipe, based on this one. (See my recipe for Chocolate Chip Cookie Dough).

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Chocolate Chip Cookie Dough

I’ve been sighting seductive bowls of chickpea cookie dough around Instagram, and couldn’t resist making my own. After all, who doesn’t want to feel like they’re eating cookie dough for breakfast, while nourishing and fueling themselves for the day ahead? There’s something just so wickedly satisfying about eating “dessert” for breakfast – having your cake (/cookie dough) and eating it too.

This recipe actually came about while creating breakfast cookies for a yoga brunch, when I realized I could easily just sit there and spoon the batter into my mouth instead of baking it. I’ve adjusted it slightly, and will be posting the recipe for the breakfast cookies separately, so stay tuned. (Update: I’ve uploaded the breakfast cookie recipe).

Servings: 2 (or 1, if you’re super hungry 😉 )

Ingredients:

  • 1 can of chickpeas (ca. 240 g, drained weight), drained, rinsed, skins off
  • 1 large ripe banana
  • 2 tbsp smooth natural peanut butter
  • 2 medjool dates
  • 1 pinch of salt
  • ground vanilla bean (or ca. 1 tsp vanilla extract)
  • (1 tsp lucuma; optional, for extra sweetness)
  • dark chocolate, cut into small chunks; I used 85% Lindt chocolate
  • Note: the cookie I used as decoration is the Vanilla Chocolate Chip cookie by My Raw Joy – definitely one to recommend!

Method:

  1. Blend all the ingredients – except for the chocolate chunks – together.
  2. Stir in the chocolate chunks and enjoy!

Variations: feel free to experiment, adding cacao powder for a more chocolatey version, or blueberries for a blueberry muffin batter (I think I might try that next…), chopped nuts etc. And for a thicker dough, add some flour, e.g. buckwheat flour.

Enjoy! 🙂

xoxo

 

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Yumchaa Indian Summer Porridge

Porridge is one of the ultimate nourishing comfort foods, and – as we’re heading towards colder weather – it seems like many of us are finding ourselves drawn to the cozy carby comforts of a hot bowl of oats.

While I do always like to mix things up with my porridge, my absolute favorite right now is tea-flavored porridge, using the limited edition ‘Indian Summer‘ rooibos blend by innovative tea company Yumchaa. I took one whiff of this and knew I would love its exotic, warming fragrances, which include chai spices, cinnamon, holy basil, ground roasted almonds and carrot flakes. The mix also contains fun little shooting stars that look absolutely delightful if you pick them out and use them to decorate your porridge.

This beautiful blend infuses my morning porridge bowl with so much flavor – its notes of Indian summer bringing an alluring warmth to winter mornings.

This is not the first of Yumchaa’s teas that I’ve tried, as they’ve been so kind as to send me some of their other flavors in the past, as well as invite me to a wonderfully relaxing Yoga & Mindfulness evening at their Tottenham Street Cafe in London, which was followed by tea (of course) and cake.* I really love their unique teas (favorites include the white tea-based ‘Gentle Giant‘, the mind-blowing ‘Blue Voodoo‘ (it really turns your tea blue!), fiery rooibos-based ‘Chilli Chilli Bang Bang‘ and ‘Peanut Butter & Jam‘), the packaging, and the vibe in their lovely cafes, which are worth keeping up to date with for things like yoga brunches 😉

*[While I have been sent this tea, I want to mention that I haven’t been paid to endorse Yumchaa or any of their products, and am only stating my genuine thoughts and opinions.]

Now, enough chatter, let’s get to the recipe!

 

Ingredients (for 1 serving)

Porridge

  • 40 g oats
  • 20 g quinoa flakes (or more oats)
  • 200 ml boiling water
  • 1 heaped tbsp Yumchaa Indian Summer tea
  • 1 tbsp maple syrup
  • 2 tbsp full fat coconut milk + 2 tbsp water (or 4 tbsp oat milk)

Toppings

  • ca. 50 g frozen berries, defrosted
  • 1 tbsp chia seeds
  • 1 tbsp orange juice
  • orange zest, from 1/2 orange
  • (maple syrup to sweeten, if desired)
  • additional: mango, nut or seed butter

 

Instructions:

  1. The night before: Pour the boiling water into a pan, mix with the looseleaf tea, place the lid on and leave overnight. (Alternative: grind the tea into a fine powder and use in your porridge the morning you make it; this saves time and adds extra flavor, but can leave you with gritty bits if the tea is not finely ground).
  2. The next morning, pour the liquid through a sieve and then back into the pan. Heat up and add the oat and quinoa flakes.
  3. Let the flakes soak up the tea-flavored water while cooking on medium heat for a few minutes.
  4. Stir in the coconut milk & water/ or oat milk as well as the maple syrup and let the porridge cook for another 5 minutes or so.
  5. While the porridge is cooking, make the chia jam by combining all the ingredients (berries, chia seeds, orange juice & zest, and – if using – maple syrup) and heating up, either in another small pan or in the microwave.  Mash it all together with a fork and set aside.
  6. Once the porridge is cooked and wonderfully creamy, serve together with the chia jam and any other toppings you desire, like mango and walnut butter.
  7. Enjoy! (Maybe with a cup of Indian Summer 😉 )

xoxo

 

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Chickpea ‘Omelette’

I always love coming across new, exciting and – of course – yummy things to make. Best of all are those simple enough to easily become part of your regular food repertoire, but still special enough to make you excited every time 😉 I very much suspect this will be the case for me with this chickpea ‘omelette’ that I recently tried out for the first time, after hearing about it from my friend Amy.

Probably more of a farinata, if we’re being technical, this vegan ‘omelette’ is not only super simple, but also so satisfying, nourishing and filling. It’s also very adaptable, as you can flavor it any way you want and chuck in whatever ingredients you have lying around.

Here is my simple take on it, but feel free to let your imagination run wild! (I’m thinking a tahini drizzle, fresh coriander and pomegranate seeds for next time…)

 

Ingredients: (serves 1)

  • 80g chickpea flour
  • 1/2 cup + 1-2 tbsp water
  • 1 heaped tsp ground flaxseeds
  • salt
  • cayenne pepper
  • 1/2 tsp baking soda
  • dried chives
  • hot smoked paprika
  • assorted vegetables (I used zucchini, red and yellow peppers and some pumpkin)
  • Optional: hot smoked paprika, fresh rocket, more herbs, nutritional yeast (etc.)

 

Method:

  1. Whisk together the chickpea flour, water, ground flaxseeds and baking soda, and season with salt, cayenne pepper, chives (and any other herbs); set aside. The batter should be thickish, like pancake batter, but also runny enough so you it spreads around the pan.
  2. Thinly slice your veggies, add some oil to a non-stick frying pan and stir-fry them till just about cooked; tip out into a bowl. (Alternative: boil or steam).
  3. Add a bit more oil into the pan, and then pour in the chickpea flour mixture so that it forms a pancake. Turn down the heat and let cook for a few minutes (you’ll see the edges cooking through and bubbles starting to form).
  4. Add your veggies on top and let cook for longer. Cover the pan with a lid.
  5. Leave the omelette as is, and wait till the batter is fully cooked – you can then slide it off directly onto your plate, or fold it – or flip the omelette so it cooks quicker (which is what I did).
  6. Sprinkle some hot smoked paprika, more chives, nutritional yeast and fresh rocket on top. It’s also great with smashed avocado, and you can fold it to make yummy wraps.

Enjoy!

xoxo

 

Oaty Bowls of Goodness

Oats are one of my ultimate comfort foods. I used to regularly have overnight oats for breakfast with mashed banana and hemp protein – but after making my first smoothie bowl I never looked back 😀 Since then I’ve been indulging in my love of oats later on in the day, as a quick, warming dinner or the perfect post-workout lunch.

They are full of comforting carby goodness and are wonderfully versatile! It’s so easy to switch things up a bit, adding different ingredients to the porridge, or playing around with toppings.

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As people have been asking me more and more, I thought I’d share with you how I make my oat bowls – from the basic recipe to what goes into the nut buttery sauces I’ve started using.

Basic recipe:

  • 70g whole oats
  • 1 cup liquid (usually a mix of almond milk and water)
  • pinch of salt

This will make a very thick, stodgy porridge – which is just how I love my oats. If you know you prefer a thinner, more runny porridge, you’ll want to add more liquid. You can also modify the quantities to make more or less, as desired, but this is the basic ratio I use.

Flavor fun:

  • adding a tsp of vanilla extract
  • looseleaf tea – I love rooibos and/or honeybush – maybe my South African roots coming through 😉  Depending on how coarse the tea is, you can get a slightly gritty texture, so you might want to grind the tea into a finer powder
  • cacao powder
  • turmeric, ginger & cinnamon
  • maca (I’ve also previously uploaded a recipe for Maple Maca Oats)
  • lucuma – I use this sometimes to naturally sweeten the porridge a bit, as I don’t want too much sweetness in the oats if I’m using a sweet topping; you could, at this stage, also, however, add maple syrup, another sweetener of your choice, or even some mashed banana to the oats
  • protein powders – I use hemp or brown rice protein if I want an extra protein punch

Toppings:

  • fruit – I always love having some berries on top, fresh or frozen, warm or cold; you can also slice up some banana, or add any other fruit you’ve got at hand
  • chia jam – I heat up 150g frozen berries (usually blueberries & raspberries) with 1 tbsp chia seeds and ca. 1.5 tbsp maple syrup, till you get the perfect gloopy, jammy mix (ca. 10 min. on medium heat)
  • crushed nuts – great for an extra crunch; I love using walnuts and pecans
  • nut butter – if you’re a nut butter addict like me, this is essential! Peanut butter, walnut butter (!), hazelnut, almond … or, why not go for a seed butter – I’ve found pumpkin seed butter goes really well with strawberries on porridge
  • sauces – my go-to sauce is mixing 1 tbsp (or more 😉 ) of nut or seed butter with almond milk and maple syrup, adding cacao powder if I want a chocolatey, nutella-like vibe, or maca, for some unique, warming goodness
  • chocolate – what could be better than a square or two of your favorite chocolate melting into the hot oats?

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(Lazy) Method:

Pour your oats into a microwave-proof bowl, add a pinch of salt, and whatever you want to flavor it with, such as cacao powder, lucuma, rooibos tea and vanilla extract, stir, add the liquid and then pop into the microwave. I put it in for 1.5 minutes, so no time at all! While that’s cooking away for you, chop up some fruit or whatever you’re topping the oats with, and whip up a quick sauce, e.g. almond butter, maca, almond milk and maple syrup – just stiring all the ingredients together, tasting along the way, until you get the desired sweetness and balance of flavors and the consistency you’re going for.

As you can see, the options are literally endless!

Hope you enjoyed reading about how I make my oats, and let me know what your favorite ways of having porridge are!

xoxo

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Feel Good Fact: Oats are a great way to get more heart-healthy fiber, and are high in manganese. A diet high in fiber has also been shown to reduce the risk of breast cancer.

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Purple Sweet Potato Pancakes

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I’m back with more purple goodness! 😀 (click here to check out my purple sweet potato falafels and find some information on the nutritional benefits of purple sweet potatoes).

Due to requests I received on Instagram, I’m sharing these purple sweet potato pancakes with you here. They’re adapted from the Sweet Potato Pancakes by Deliciously Ella and reflect my undying love for these vibrant tubers.

Quick to make (especially if you cook the sweet potato before you actually want to make the pancakes) and oh so satisfying, they are especially irresistible with walnut butter and maple syrup – I can’t even begin to describe how good they were, so you’ll just have to try them yourself 😉

Ingredients:

  • 1 small cooked purple sweet potato (mine was 240g, peeled)
  • 160 ml almond milk (or 1/2 cup + 2 tbsp)
  • pinch of salt
  • dash of vanilla extract
  • 2 tsp maple syrup
  • ca. 4 heaped tbsp wholemeal flour of choice (I used spelt)
  • coconut oil for cooking

Method:

Once you’ve peeled, boiled or steamed, and chopped your beautiful purple potato, purée it together with the other ingredients, except for the flour. Take a few seconds to admire the gorgeous mix, then stir in the flour, adding enough so that the mix holds together well. (I first only used 2 tbsp and my tester pancake was too delicate when I cooked it, so I added more to the mix. It’ll definitely be a very thick mixture, so don’t be surprised if you’re more used to a liquid pancake batter! If you’ve tried any of my other pancake recipes, you’ll know I like my pancakes thick and stodgy 😉 ).

Then simply heat some coconut oil in a pan, spoon in some of the mix, shape into circles, and cook till done (they only take a minute or two on each side).

Stack and drizzle with walnut butter (I used this one and can’t recommend it enough!) and maple syrup for utter pancake perfection!

Hope you enjoy!

xoxo

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Maple Maca Oats

 

I’d like to share  with you this super simple but decadently delicious recipe for a hot, nourishing and sweet bowl of oaty goodness (as what could be better on a cold winter’s day?).

The first time I made this I was actually planning on venturing into the wild world of savory oats, but ended up impulsively reaching for some of my favorite ingredients in an almost trance-like state, and, before I knew what hit me, I had devoured the bowl in a matter of seconds (it’s that good). The maca and maple syrup work so well together, giving this a really uplifting and satisfying sweetness, while the coconut oil adds a luxurious silkiness to the dish and really brings out the flavors. It’s just a very honest, happy bowl, if that makes sense 🙂

Usually I prepare this as a simple lunch or dinner for when I know I’ll want something warm and wholesome, but don’t have the time or energy for cooking and cleaning up, but this would obviously also make a great breakfast.

Ingredients:

  • 50g whole oats, uncooked
  • 1 tbsp ground flaxseeds*
  • brown rice milk (ca. 3/4 cup)
  • 1 tsp coconut oil
  • 1 heaped tsp maca powder
  • maple syrup to taste

* These are for the sake of adding some extra nutrition, so if you don’t have any around, leaving them out won’t change the taste 😉

Topping ideas:

  • crushed walnuts
  • raisins
  • nut butter (especially peanut or almond butter)
  • berries
  • chia jam

Pour the oats, ground flaxseeds and maca into a bowl and add enough brown rice milk so that the oats are completely covered (you can adjust the amount of liquid depending on whether you prefer your oats more or less stodgy; I tend to just eyeball it), cover in clingfilm and leave in the fridge overnight, or for a few hours at least. The next day, simply heat up the oats (I do this in the microwave but you can of course also do this on the stove), stir in the coconut oil, drizzle with maple syrup and enjoy!

Feel Good Fact: Besides being rich in vitamin C, maca, a root native to Peru, provides iron and copper and is said to help alleviate mood swings. (Placebo or not, I personally find it puts me in a good mood – even just the smell of it makes me happy!)

Chocolate Tahini Pancakes

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Now, you may be thinking this is an odd combination, but if you’re looking to step up your pancake game then look no further! While it’s no secret that cacao and any nut butter under the sun are a match made in heaven, using tahini instead is a great way to switch things up. It adds a slight hint of bitterness that contrasts wonderfully with the sweetness of the chocolatey pancake, giving it a slightly more sophisticated edge. Don’t worry, the tahini isn’t at all overpowering, though, and, while it maybe gives a bit more of a “grown up” flavor, this is still a chocolate pancake at heart and, essentially, a way to have dessert for breakfast and feel like a kid again.

The idea for the chocolate-tahini combo came about while on holiday in Greece with my boyfriend this past summer. Up until then, tahini to me had simply been something I had to make sure never to run out of, so I could make hummus at all times – or something to spoon out of the jar on occasion. But it was unquestionably a savory ingredient. That changed for good when, on our second morning in Greece, I discovered halva – a sweet, dense sesame confection with swirls of cacao running through it – at the buffet. I bought a tub back home with me, but soon sobered up to the fact that it was basically just sesame and (a lot of!) sugar, and that eating it too much just didn’t make me feel great. That’s when I started trying to recreate the taste in a more nourishing way, mixing tahini with raw cacao powder and maple syrup or honey and eating it by the spoonful or spreading it on dates (do try this at home), and I haven’t looked back since. When deciding to make a new pancake recipe there was therefore no doubt in my mind that this combo would be a winner.

Now that I’ve hopefully sold you on why this is a good idea, let’s get right to it:

Ingredients:

  • 1 tbsp ground flaxseeds
  • 2 tbsp brown rice milk (or water)
  • 1 ripe banana, mashed
  • 1 1/2 tbsp tahini
  • 1 tbsp honey (or maple syrup)
  • 1/2 tsp vanilla extract
  • 8 tbsp/ ca. 60 g finely ground oats (or oat flour)
  • 1 heaped tbsp raw cacao powder
  • pinch of salt

For the sauce:

  • 1 tbsp tahini
  • 1.5 tbsp cacao powder
  • 1 tbsp honey
  • 1.5 tbsp brown rice milk

 

Method:

First, combine the ground flaxseeds with the 2 tablespoons of liquid, stir and set aside while assembling the other ingredients.

Mix together the mashed banana, tahini, honey and vanilla extract till well combined. Next, stir in the flax mixture, oat flour, cacao and salt until a thick batter results. Don’t worry if it looks slightly dense and lumpy – that’s exactly how it should be to get a super satisfying texture!

Heat up some coconut oil in a non-stick pan and spoon in some of the mix, shaping it into circles. It should make 2 medium pancakes or 6 mini ones.

While they are cooking, make the sauce by simply combining all the ingredients (don’t bother melting the coconut oil if it already has a spreadable consistency – it doesn’t need to be completely liquid). When the pancakes are cooked (after about 1-2 minutes on each side), serve with the chocolate tahini sauce and whatever else you like. I like having them with berries, chia jam and a bit more honey or maple syrup if I’m really feeling indulgent 😉

Enjoy!

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Feel Good Fact #1: Tahini is rich in essential minerals such cooper, manganese, calcium, magnesium and iron, which the body needs to function at its best.

Feel Good Fact #2: Raw cacao is extremely high in antioxidants, which combat cell damage caused by free radicals and decrease inflammation. In this way it can help protect against cancer and other diseases.