Chocolate Chai Smoothie!

There is nothing like Chocolate to make you feel really good! Okay, okay -- there may be other things that can make one feel good but for me I am in heaven when I have chocolate!


David Wolfe's Chocolate Smoothie: I decided to try David Adocado Wolfe's "Chocolate Smoothie". My first attempt at making David's version was a major disaster! The chocolate did not blend at all and the cashew nuts were all chunky. It was a total mess and not a very good experience. However, I am not one for following any recipe wholesale so I decided to retry David's recipe using my own approach and my unique twist on things -- so here goes!


My Approach: First, I broke up and melted the block of chocolate in warmed up Coconut Milk and Almond Milk with Vanilla Extract. This worked out great! I stirred in the spices and chocolate powder, and poured the melted chocolate and spice mixture into the blender with the bananas, yogurt, ginger, honey and aloe vera gel. I then blended all the ingredients into a smoothie. The result was wonderful! One of the best smoothies I have ever had! The "Chai" effect comes from the spices.


One can actually make ice cream or sherbert out of any smoothie. If you freeze the fruits before making the smoothie, you will get a soft-serve or sherbert type smoothie. Just experiment to find out what works best for you.


Here is the recipe for my Chocolate Chai Smoothie:


Ingredients
1/2 cup Coconut Milk
1/2 cup Almond Milk
1/2 cup Nonfat Yogurt
2 peeled Bananas (cut into large slices)
1/4 cup Aloe Vera Gel or 4in piece of freshly peeled Aloe Vera fillet
3/4 oz solid Dark Chocolate (70% or more cocoa or cacao)
2 tablespoons Cocoa or Cacao Powder
1 or 2 tablespoons Honey (optional to taste)
1 tablespoon freshly peeled and chopped Ginger
1 teaspoon freshly cracked Black Pepper
1/2 teaspoon powdered Cayenne Pepper
1 teaspoon Turmeric (optional)
4 pods green Cardamom (optional -- crack open the pods and remove the seeds)
1/2 teaspoon Vanilla Extract
1/4 teaspoon Sea Salt (optional)


Alternative ingredients when not using Coconut or Almond Milk
(Coconut and Almond Milk are good for people that are lactose intolerant):
1 cup Non-fat or Low Fat Milk or Soy Milk
1 tablespoon melted Organic Coconut Oil
1/4 cup Roasted Cashew Nuts (add when using a blender, such as Vita Mix, with powerful blades)
1/2 teaspoon Sea Salt (to taste)


Tools
Blender
Measuring Cup
Small glass or metal mixing bowl
Small glass container (for melting Coconut Oil)
Cutting board
Chef's Knife
Measuring spoons


Steps
1. Break up and place the block of dark chocolate into the mixing bowl.
2. Warm up the Almond Milk, Coconut Milk and Vanilla Extract and pour the warm milk into the mixing bowl with the chocolate chunks. (If you are using a Microwave to warm up Coconut and Almond Milk just add the milk in a glass bowl with the chocolate. Be sure to use a low heat setting such as "Defrost" or microwave for just one minute until the milk is warm. Do not boil the milk! The purpose of the Smoothie is to get the beneficial properties of the ingredients. Microwaving or heating the milk at a high temperature will destroy the beneficial properties so just take your time!)
3. Gently stir the warm milk and the chocolate chunks until all the chocolate is melted.
4. Add the powdered chocolate and all the spices and stir until thoroughly mixed.
4. Add the sliced bananas, ginger, cardamon, yogurt, honey and aloe vera gel to the blender
5. Pour the melted chocolate and spice mixture into the blender and blend all the ingredients into a smoothie. (Start the blender on "Stir" or "Mix" and then increase the speed!)
6. Serve the "Chocolate Chai Smoothie" in a tall glass! Enjoy!


(You can pour any remaining "Chocolate Chai Smoothie" into a Thermos-style "BPA-Free" flask and store in the fridge for a snack later or the next day. Do not keep smoothies in the fridge for more than one day!)


Notes:


1. Aloe Vera: If using fresh Aloe Vera fillet, be sure that it is "Aloe Vera Barbadensis Miller" and remove all the skin since the skin has laxative properties. You can freeze the remaining aloe vera fillet and use it in another smoothie as soon as possible. I am growing my own Aloe Vera plant so I can use the fresh fillet but I have a full-grown plant, I am using the Lily of the Valley Certified Organic Aloe Vera Gel which I obtain from a Super Supplement store or Pharmaca. I particularly like Pharmaca because there are trained Naturopathic specialists that were trained at Bastyr University that can discuss supplements in an intelligent way.




Disclaimer: The statements regarding the nutritional and medicinal properties of the various foods have not not been evaluated by the Food and Drug Administration. These items are not intended to diagnose, treat, cure, or prevent any disease. Please consult your own physician for guidance regarding your health and nutrition.

Spices and Herbs: Their Health Benefits

Everyday herbs and spices may do more than enhance the flavor of food.

By Elizabeth M. Ward, MS, RD
 

WebMD Feature

Reviewed by Laura J. Martin, MD

Common herbs and spices may help protect against certain chronic conditions, such as cancer, diabetes, and heart disease.

Herbs, including basil and parsley, are from plants and plant parts. Spices often come from the seeds, berries, bark, or roots of plants.

Seasonings, such as cinnamon, often lead lists of commonly eaten foods with the highest levels of measured antioxidant activity.

“Studies show that many different herbs and spices offer health benefits,” says David Heber, MD, PhD, professor of medicine, and director of the UCLA Center for Human Nutrition. Most of the evidence exists for cinnamon, chili peppers, turmeric, garlic, oregano, basil, thyme, and rosemary, Heber tells WebMD.

Polyphenols, a type of plant compound, provide one of the main health benefits associated with herbs and spices. Polyphenols are also abundant in certain fruits and vegetables, tea, and red wine.

Certain herbs and spices curb inflammation in the body, which may give rise to heart disease and cancer. For example, antioxidants in cinnamon have been linked to lower inflammation, as well as reductions in blood glucose concentrations in people with diabetes.

Savor the Flavor, Reap the Rewards

Liberally seasoning your food with herbs and spices may also help if you use them in place of other flavor boosters.

“Using herbs and spices expands your palette without extra calories and may decrease the amount of salt, fat, and sugar you use without sacrificing flavor,” says Kate Geagan, MS, RD, author of Go Green,Get Lean: Trim Your Waistline with the Ultimate Low-Carbon Footprint Diet.

The proposed Dietary Guidelines for Americans 2010 suggests that adults limit their sodium intake to 1,500 milligrams a day to manage high blood pressure and reduce the risk of developing the condition. If the guidelines are adopted, nearly all Americans will need to find alternatives to salt and other sodium-based additives.

Seasonings may even play a part in weight control.

“Tastier foods are more satisfying than bland ones, which you tend to eat faster, and with less fulfillment,” Heber says. If you’re not satisfied, you’re more likely to overeat.

According to Heber, dihydrocapsiate, a compound in chili peppers, boosted fat-burning capacity when people ate it three times a day during a study. And a recent study in Cell Metabolism showed that consuming capsaicin, the ingredient in chili peppers that provides heat, lowered blood pressure in lab animals.

Maximize the Health Benefits of Herbs and Spices

Research about the therapeutic effects of herbs and spices is enticing, but how does it translate to what you eat every day? 

Quite easily, as a matter of fact. It turns out that relatively small amounts of dried and fresh herbs and spices may have health benefits.

For example, Heber says it’s reasonable to expect benefits from 1.5 teaspoons of ground cinnamon. Spread it throughout the day to make it most palatable.

“Use herbs and spices at their peak to get the most out of them,” Geagan says. “The active compounds in herbs and spices degrade with time.”

Capitalize on the potency of dried herbs and spices by purchasing brands with “Best By” dates on them, and storing them in airtight containers away from heat, moisture, and direct sunlight.

Using fresh herbs or spices? Double the amount to get the same levels of active substances in their dried counterparts, Heber says.

Herbs and Spices: A Little Goes a Long Way

You don’t need to make drastic changes in your eating plan to benefit from seasonings. Here’s how to incorporate more herbs and spices into your favorite foods.

Ground cinnamon:

• Add 1.25 teaspoons to prepared oatmeal; 1 cup Greek yogurt mixed with 2 teaspoons molasses or honey, or artificial sweetener; and French toast batter.
• Sprinkle half a teaspoon of cinnamon over ground coffee before brewing.
• Top a fat-free latte or hot cocoa with ground cinnamon.

Chili peppers: Add chopped peppers to chili, burgers, soups, stews, salsa, and egg dishes.

 

Turmeric: 

• Sprinkle on egg salad.
• Mix half a teaspoon turmeric with 1 cup Greek yogurt and use as a dip or sandwich spread.
• Add to chicken or seafood casseroles, and to water when cooking rice.

Garlic: Add fresh chopped or minced garlic to pasta dishes, stir-fry dishes, pizza, fresh tomato sauce, and meat and poultry recipes. 

Oregano:

• Add 1/8 teaspoon dried to scrambled eggs, salad dressings, and store-bought or homemade marinara sauce.
• Sprinkle some on top of pizza, and stir into black bean soup.

Basil: Make a sandwich with low-fat mozzarella cheese, sliced tomatoes, and fresh basil leaves; add fresh leaves to green salads.

Thyme:

• Sprinkle dried thyme onto cooked vegetables in place of butter or margarine.
• Add 1/8 teaspoon dried thyme to two scrambled eggs, and to salad dressings.
• Use it in a rub when cooking salmon.
• Add fresh thyme to chicken salad and chicken soup.

Rosemary: Add dried crushed rosemary to mashed potatoes and vegetable omelets.

Parsley: Add chopped flat leaf parsley to meatballs and meat loaf, and to bulgur salad.

Ginger:

• Grate fresh ginger into quick bread batters and vinaigrette.
• Add chopped ginger to stir-fries. Sprinkle ground ginger on cooked carrots.

Cloves: Sprinkle ground cloves on applesauce, add to quick bread batters, and add a pinch to hot tea.

Source:  http://www.webmd.com/food-recipes/features/spices-and-herbs-health-benefits