chocolate

  • Chocolate-Dipped Strawberries

    1/4 cup Wax Orchards fudge topping
    12 large fresh whole strawberries, cleaned, with stems

    Heat the topping in a small saucepan just until softened. Divide equally into 2 small bowls. Hold strawberries by the stem ends, dip in the topping, and enjoy!

    MAKES 2 SERVINGS

    Per serving: 125 calories, 1 g protein, 29 g carbohydrates, 23 g sugar, 1 g total fat, 5% calories from fat, 0 mg cholesterol, 4 g fiber, 41 mg sodium

  • Chocolate-Orange Sauce

    1/2 cup cocoa powder
    1/2 cup agave nectar
    1 tablespoon cornstarch
    1 cup evaporated skim milk
    1 teaspoon vanilla extract
    2 teaspoons grated orange zest

    Combine all ingredients in a sauce pan, mixing well. Cook over medium heat, stirring continuously. Serve as a dip for fruit.

    Nutrition info per serving (4): 146 calories; 2 g fat; 1 g saturated fat; 3 mg cholesterol; 7 g protein; 31 g carbohydrates; 4 g fiber; 76 mg sodium

  • Quick Cold Sore Remedy

    Wear a high-SPF lip gloss or balm. According to Seattle naturopath Tamara Cullen, prolonged sun exposure can trigger flare-ups.

    Lay off the chocolate and nuts. Foods high in arginine disrupt the amino acid balance in your body, which can aggravate the herpes-simplex virus (HSV-1), says Cullen. Cut back as soon as a sore appears.

    The next time you feel that telltale tingling, take charge with these tips.
    By Shanon Lyon
  • Rich Chocolate Hemp Pudding

    2 1/4 cups hemp milk, divided
    (plain, vanilla, or chocolate)
    1/2 cup sugar, divided
    1/8 teaspoon salt
    2 tablespoons cornstarch
    2/3 cup unsweetened cocoa
    1 large egg
    1 teaspoon vanilla
    Fresh strawberries or
    raspberries for garnish,
    optional

    1. In a medium saucepan, combine 2 cups hemp milk, 1/4 cup sugar, and the salt; bring to a boil.

    2. In a medium bowl, mix cornstarch, cocoa, and remaining 1/4 cup sugar. Whisk in remaining 1/4 cup hemp milk. Whisk hot-milk mixture into the cocoa mixture, and pour into saucepan. Bring to a boil, stirring constantly. Boil two minutes.

    3. In a small bowl, beat egg with a fork. Gradually whisk 1 cup hot mixture into egg, and then whisk back into hot mixture. Cook, stirring over mediumlow heat, without boiling, two minutes. Stir in vanilla.

    4. Pour pudding into serving glasses. To prevent skin from forming, place plastic wrap directly on surface of pudding. Refrigerate until thoroughly chilled, about four hours. Garnish with berries, and serve.

    Nutrition information per serving (4): Calories 228; Protein 7 g; Carbohydrates 41 g; Total Fat 7 g; Saturated Fat 2 g; Cholesterol 53 mg; Sodium 147 mg; Fiber 5 g

  • Quest for Healing—Go Ahead: Indulge!

    I’ve often regarded chocolate as a guilty pleasure, but it really goes beyond pure indulgence, doesn’t it? Yes! Recent scientific evidence has shown that if we have enough chocolate, it will lower our blood pressure, potentially lower our cholesterol, give us some of the vitamins we get in our servings of fruit and vegetables, and may even act like a baby aspirin.

    By Judy Brooks
  • Quest for Healing—Go Ahead: Indulge!

    I’ve often regarded chocolate as a guilty pleasure, but it really goes beyond pure indulgence, doesn’t it? Yes! Recent scientific evidence has shown that if we have enough chocolate, it will lower our blood pressure, potentially lower our cholesterol, give us some of the vitamins we get in our servings of fruit and vegetables, and may even act like a baby aspirin.

    By Judy Brooks
  • Unbelievable Double Chocolate Cake

    Serves 12

    1 cup whole-wheat pastry flour
    3/4 cup unsweetened cocoa powder
    2 teaspoons baking powder
    1 teaspoon baking soda
    12 ounces low-fat silken tofu, firm or extra firm
    1/4 cup ghee or canola oil
    3/4 cup applesauce
    1 cup maple syrup
    2 teaspoons vanilla extract
    1 cup nondairy or dairy chocolate chips

    Preheat oven to 350 degrees. Oil a 9-inch by 13-inch baking pan and set aside. Using a whisk, combine the flour, cocoa, baking powder, and baking soda in a large mixing bowl. Place the tofu, oil, applesauce, maple syrup, and vanilla in a food processor or blender, and puree until smooth. Pour the wet ingredients into the dry ingredients, combine, and gently fold in the chocolate chips. Be careful not to overmix. Pour the batter into the prepared baking pan and bake for 30 to 40 minutes or until an inserted toothpick comes out clean.
     

    Nutritional Facts: Per 2-inch square, using nondairy chocolate chips. Calories 286, Total fat 10.6, Saturated fat 3.7 g, Carbohydrates 42.1 g, Protein 5.5 g