Pie In The Sky™, Repeatedly Voted Best Bakery,
has moved to an even sweeter Puerto Vallarta location.
Banderas Bays’ favorite bakery has returned to its previous Rio Cuale Location at the beautiful Condominium Posada Rio Cuale on Aquiles Serdan # 242 , local #3 near the corner of Avenida Vallarta , across from the New Molina De Agua Plaza and Condominiums in the Romantic Zone.
Their now sweeter location is filled with the well know and beautifully painted mural of the famous charactatures of Pie in the Sky, to entertain you while you are tasting the finest desserts, Pies, Cakes and Tarts in All of Banderas Bay and beyond.
You can find Grand Opening Discounts to celebrate their sweet PV location on their Facebook Page www.facebook.com/pieinthesky.mexico and in various newspapers around town. Watch for these sweet discounts and join them in celebrating their opening. Pie in the Sky continues to have daily discounts in Bucerias as mentioned in Facebook, as well as 30% off on their yummy frozen Besos.
Their beso (kiss) is a brownie, like no other you have ever tasted.
Mango season has begun, You will again find the best Mango pie in town at Pie In The Sky™ , as featured in COSTA VALLARTA. Mango Pie can be purchased with sugar, with splenda, or purely ORGANIC upon request.
Watch for their Grand Inaugeracion to take place in the coming weeks.
Pie In The Sky™ has been Banderas Bays favorite bakery for 24 years and has won the Readers Choice award for the last 7 out of 8 years including 2010. In addition to their famous chocolate “Besos”, Heart Cakes, Mini-Mousse Hearts, and Boutique Art Cakes, you can custom order a wide variety of gift baskets , and special event cakes, custom made to your specifications.
Pie In The Sky™ also offers over 30 varieties of whole cheesecakes, pies, cakes, and other sinful sweets, You certainly don’t need a holiday to relish the decadence of Pie in the Sky™
Using only The finest natural ingredients, many of them imported from around the world, sets Pie in the Sky™ apart from other local bakeries. Each item is lovingly handmade from scratch and does not include any trans-fats.
Their dedication and their attention to quality and customer service is why Pie in the Sky™ has been selected by residents and tourists alike as the Bay’s “Best Bakery” for seven out of eight years in the Lifestyles Magazine Reader’s Choice Awards.
Visit one of their two convenient locations: Heroe de Nacozari #202 in Bucerias (open from 8am to 10pm) and their now sweeter location at Aquiles Serdán # 242 (near the corner of Avenida Vallarta and Aquiles Serdan) in local #3 of Condominians Posada Rio Cuale across from Condominians Molino De Agua., in the Romantic Zone.
They have delivery service and you can place your order by calling (322)-223-8183 in Vallarta, or 329-298-0838, 298-0033, or 1-800-849-2339 in Bucerias. Come discover all of the delectable offerings of Pie in the Sky™ where you can taste the difference when only quality ingredients are used.
Check out their website, pieinthesky.com.mx, for more information.
For daily specials in Puerto Vallarta and Bucerias go to
www.facebook.com/pieinthesky.mexico or watch for discount
Their Happy Hour is from 9-12:00 noon every day, where you can get 2x1 coffee with the purchase of any product.
Come and visit us in our new location. We will continue to provide you with the Best Bakery Products in the Bay!
¡Thank you For Your PREFERENCE
Pie in the Sky™ is recommended by Trip Adviser, Fodors Puerto Vallarta, Lonely Planet and the Moon Guide and is a Repeated Readers Choice Winner.
HAPPY HOUR Daily 9-12 noon
FREE WI-FI(329) 298 0838
WE DELIVER EVERYWHERE!
martes, 22 de marzo de 2011
Pie In The Sky™, Repeatedly Voted Best Bakery
Pie In The Sky™, Repeatedly Voted Best Bakery,
has moved to an even sweeter Puerto Vallarta location.
Banderas Bays’ favorite bakery has returned to its previous Rio Cuale Location at the beautiful Condominium Posada Rio Cuale on Aquiles Serdan # 242 , local #3 near the corner of Avenida Vallarta , across from the New Molina De Agua Plaza and Condominiums in the Romantic Zone.
Their now sweeter location is filled with the well know and beautifully painted mural of the famous charactatures of Pie in the Sky, to entertain you while you are tasting the finest desserts, Pies, Cakes and Tarts in All of Banderas Bay and beyond.
You can find Grand Opening Discounts to celebrate their sweet PV location on their Facebook Page www.facebook.com/pieinthesky.mexico and in various newspapers around town. Watch for these sweet discounts and join them in celebrating their opening. Pie in the Sky continues to have daily discounts in Bucerias as mentioned in Facebook, as well as 30% off on their yummy frozen Besos.
Their beso (kiss) is a brownie, like no other you have ever tasted.
Mango season has begun, You will again find the best Mango pie in town at Pie In The Sky™ , as featured in COSTA VALLARTA. Mango Pie can be purchased with sugar, with splenda, or purely ORGANIC upon request.
Watch for their Grand Inaugeracion to take place in the coming weeks.
Pie In The Sky™ has been Banderas Bays favorite bakery for 24 years and has won the Readers Choice award for the last 7 out of 8 years including 2010. In addition to their famous chocolate “Besos”, Heart Cakes, Mini-Mousse Hearts, and Boutique Art Cakes, you can custom order a wide variety of gift baskets , and special event cakes, custom made to your specifications.
Pie In The Sky™ also offers over 30 varieties of whole cheesecakes, pies, cakes, and other sinful sweets, You certainly don’t need a holiday to relish the decadence of Pie in the Sky™
Using only The finest natural ingredients, many of them imported from around the world, sets Pie in the Sky™ apart from other local bakeries. Each item is lovingly handmade from scratch and does not include any trans-fats.
Their dedication and their attention to quality and customer service is why Pie in the Sky™ has been selected by residents and tourists alike as the Bay’s “Best Bakery” for seven out of eight years in the Lifestyles Magazine Reader’s Choice Awards.
Visit one of their two convenient locations: Heroe de Nacozari #202 in Bucerias (open from 8am to 10pm) and their now sweeter location at Aquiles Serdán # 242 (near the corner of Avenida Vallarta and Aquiles Serdan) in local #3 of Condominians Posada Rio Cuale across from Condominians Molino De Agua., in the Romantic Zone.
They have delivery service and you can place your order by calling (322)-223-8183 in Vallarta, or 329-298-0838, 298-0033, or 1-800-849-2339 in Bucerias. Come discover all of the delectable offerings of Pie in the Sky™ where you can taste the difference when only quality ingredients are used.
Check out their website, pieinthesky.com.mx, for more information.
For daily specials in Puerto Vallarta and Bucerias go to
www.facebook.com/pieinthesky.mexico or watch for discount
Their Happy Hour is from 9-12:00 noon every day, where you can get 2x1 coffee with the purchase of any product.
Come and visit us in our new location. We will continue to provide you with the Best Bakery Products in the Bay!
¡Thank you For Your PREFERENCE
Pie in the Sky™ is recommended by Trip Adviser, Fodors Puerto Vallarta, Lonely Planet and the Moon Guide and is a Repeated Readers Choice Winner.
HAPPY HOUR Daily 9-12 noon
FREE WI-FI(329) 298 0838
WE DELIVER EVERYWHERE!
has moved to an even sweeter Puerto Vallarta location.
Banderas Bays’ favorite bakery has returned to its previous Rio Cuale Location at the beautiful Condominium Posada Rio Cuale on Aquiles Serdan # 242 , local #3 near the corner of Avenida Vallarta , across from the New Molina De Agua Plaza and Condominiums in the Romantic Zone.
Their now sweeter location is filled with the well know and beautifully painted mural of the famous charactatures of Pie in the Sky, to entertain you while you are tasting the finest desserts, Pies, Cakes and Tarts in All of Banderas Bay and beyond.
You can find Grand Opening Discounts to celebrate their sweet PV location on their Facebook Page www.facebook.com/pieinthesky.mexico and in various newspapers around town. Watch for these sweet discounts and join them in celebrating their opening. Pie in the Sky continues to have daily discounts in Bucerias as mentioned in Facebook, as well as 30% off on their yummy frozen Besos.
Their beso (kiss) is a brownie, like no other you have ever tasted.
Mango season has begun, You will again find the best Mango pie in town at Pie In The Sky™ , as featured in COSTA VALLARTA. Mango Pie can be purchased with sugar, with splenda, or purely ORGANIC upon request.
Watch for their Grand Inaugeracion to take place in the coming weeks.
Pie In The Sky™ has been Banderas Bays favorite bakery for 24 years and has won the Readers Choice award for the last 7 out of 8 years including 2010. In addition to their famous chocolate “Besos”, Heart Cakes, Mini-Mousse Hearts, and Boutique Art Cakes, you can custom order a wide variety of gift baskets , and special event cakes, custom made to your specifications.
Pie In The Sky™ also offers over 30 varieties of whole cheesecakes, pies, cakes, and other sinful sweets, You certainly don’t need a holiday to relish the decadence of Pie in the Sky™
Using only The finest natural ingredients, many of them imported from around the world, sets Pie in the Sky™ apart from other local bakeries. Each item is lovingly handmade from scratch and does not include any trans-fats.
Their dedication and their attention to quality and customer service is why Pie in the Sky™ has been selected by residents and tourists alike as the Bay’s “Best Bakery” for seven out of eight years in the Lifestyles Magazine Reader’s Choice Awards.
Visit one of their two convenient locations: Heroe de Nacozari #202 in Bucerias (open from 8am to 10pm) and their now sweeter location at Aquiles Serdán # 242 (near the corner of Avenida Vallarta and Aquiles Serdan) in local #3 of Condominians Posada Rio Cuale across from Condominians Molino De Agua., in the Romantic Zone.
They have delivery service and you can place your order by calling (322)-223-8183 in Vallarta, or 329-298-0838, 298-0033, or 1-800-849-2339 in Bucerias. Come discover all of the delectable offerings of Pie in the Sky™ where you can taste the difference when only quality ingredients are used.
Check out their website, pieinthesky.com.mx, for more information.
For daily specials in Puerto Vallarta and Bucerias go to
www.facebook.com/pieinthesky.mexico or watch for discount
Their Happy Hour is from 9-12:00 noon every day, where you can get 2x1 coffee with the purchase of any product.
Come and visit us in our new location. We will continue to provide you with the Best Bakery Products in the Bay!
¡Thank you For Your PREFERENCE
Pie in the Sky™ is recommended by Trip Adviser, Fodors Puerto Vallarta, Lonely Planet and the Moon Guide and is a Repeated Readers Choice Winner.
HAPPY HOUR Daily 9-12 noon
FREE WI-FI(329) 298 0838
WE DELIVER EVERYWHERE!
“ACCIDENTALLY DELICIOUS”
Recipe: Pinto Beans for a Crowd
INGREDIENTS:
One kilogram (2.2 pounds) dried pinto beans, soaked overnight in water with 3-4 tablespoons baking soda
Two (2) stalks celery, chopped, with leaves if available
One (1) medium-large onion, coarsely chopped
One-quarter (1/4) green bell pepper, chopped
Seasoned salt, about 1 tablespoon – my secret ingredient – “Sal Con 20 Especias Sazonador, Cocina Mestiza Mexico” bought at Rizo’s in Vallarta ages and ages ago. Phone number on label is 01-800-021-2486. “Ingredientes: Sal, especias y chile en polvo.”
Chicken broth or Knorr Caldo de Pollo mixed with water (2 teaspoons per liter of water) or chicken base mixed with water
Dash garlic powder to taste and or 2 whole cloves garlic
3 bay (laurel) leaves
Fresh ground pepper to taste
Optional: Fresh chopped cilantro, disinfected in Microdyne or other similar solution
METHOD:
1. After soaking pinto beans overnight in a mixture of water with baking soda – which helps de-gas the beans – thoroughly rinse the beans to remove baking soda taste.
2. In a large pot on medium heat, melt 1-2 tablespoons butter and sauté celery, onion and green pepper until soft, about 5 minutes.
Butter tastes better than oil…and actually tolerates heat better than oil, which breaks down into nasty things when heated.
3. Add rinsed beans and cover with chicken broth or Knorr Caldo de Pollo mixed with water (or better yet, chicken base mixed with water if you have it). Use 2 teaspoons Caldo de Pollo per liter of water. A liter is slightly more than a quart.
4. Before adding seasoned salt, taste, because the Caldo de Pollo is salty. If you cannot find my secret ingredient, Sal Con 20 Especias (which contains some chili powder), use your favorite seasoned salt, such as Lawry’s, McCormick’s, Beau Monde, Tony Chachere’s or whatever.
Add a hit of garlic powder and 1-2 WHOLE cloves of garlic, which will give a mild and slightly nutlike flavor.
5. Bring beans to a boil, turn down heat and gently simmer about 45-60 minutes until tender but still retain their shape. If needed, add more water during cooking, as the beans will absorb a lot. Test for doneness by eating a bean or two. At the end, if desired, add fresh chopped cilantro.
6. If freezing, add some fresh cilantro to taste and submerge it.
INGREDIENTS:
One kilogram (2.2 pounds) dried pinto beans, soaked overnight in water with 3-4 tablespoons baking soda
Two (2) stalks celery, chopped, with leaves if available
One (1) medium-large onion, coarsely chopped
One-quarter (1/4) green bell pepper, chopped
Seasoned salt, about 1 tablespoon – my secret ingredient – “Sal Con 20 Especias Sazonador, Cocina Mestiza Mexico” bought at Rizo’s in Vallarta ages and ages ago. Phone number on label is 01-800-021-2486. “Ingredientes: Sal, especias y chile en polvo.”
Chicken broth or Knorr Caldo de Pollo mixed with water (2 teaspoons per liter of water) or chicken base mixed with water
Dash garlic powder to taste and or 2 whole cloves garlic
3 bay (laurel) leaves
Fresh ground pepper to taste
Optional: Fresh chopped cilantro, disinfected in Microdyne or other similar solution
METHOD:
1. After soaking pinto beans overnight in a mixture of water with baking soda – which helps de-gas the beans – thoroughly rinse the beans to remove baking soda taste.
2. In a large pot on medium heat, melt 1-2 tablespoons butter and sauté celery, onion and green pepper until soft, about 5 minutes.
Butter tastes better than oil…and actually tolerates heat better than oil, which breaks down into nasty things when heated.
3. Add rinsed beans and cover with chicken broth or Knorr Caldo de Pollo mixed with water (or better yet, chicken base mixed with water if you have it). Use 2 teaspoons Caldo de Pollo per liter of water. A liter is slightly more than a quart.
4. Before adding seasoned salt, taste, because the Caldo de Pollo is salty. If you cannot find my secret ingredient, Sal Con 20 Especias (which contains some chili powder), use your favorite seasoned salt, such as Lawry’s, McCormick’s, Beau Monde, Tony Chachere’s or whatever.
Add a hit of garlic powder and 1-2 WHOLE cloves of garlic, which will give a mild and slightly nutlike flavor.
5. Bring beans to a boil, turn down heat and gently simmer about 45-60 minutes until tender but still retain their shape. If needed, add more water during cooking, as the beans will absorb a lot. Test for doneness by eating a bean or two. At the end, if desired, add fresh chopped cilantro.
6. If freezing, add some fresh cilantro to taste and submerge it.
“ACCIDENTALLY DELICIOUS”
Recipe: Pinto Beans for a Crowd
INGREDIENTS:
One kilogram (2.2 pounds) dried pinto beans, soaked overnight in water with 3-4 tablespoons baking soda
Two (2) stalks celery, chopped, with leaves if available
One (1) medium-large onion, coarsely chopped
One-quarter (1/4) green bell pepper, chopped
Seasoned salt, about 1 tablespoon – my secret ingredient – “Sal Con 20 Especias Sazonador, Cocina Mestiza Mexico” bought at Rizo’s in Vallarta ages and ages ago. Phone number on label is 01-800-021-2486. “Ingredientes: Sal, especias y chile en polvo.”
Chicken broth or Knorr Caldo de Pollo mixed with water (2 teaspoons per liter of water) or chicken base mixed with water
Dash garlic powder to taste and or 2 whole cloves garlic
3 bay (laurel) leaves
Fresh ground pepper to taste
Optional: Fresh chopped cilantro, disinfected in Microdyne or other similar solution
METHOD:
1. After soaking pinto beans overnight in a mixture of water with baking soda – which helps de-gas the beans – thoroughly rinse the beans to remove baking soda taste.
2. In a large pot on medium heat, melt 1-2 tablespoons butter and sauté celery, onion and green pepper until soft, about 5 minutes.
Butter tastes better than oil…and actually tolerates heat better than oil, which breaks down into nasty things when heated.
3. Add rinsed beans and cover with chicken broth or Knorr Caldo de Pollo mixed with water (or better yet, chicken base mixed with water if you have it). Use 2 teaspoons Caldo de Pollo per liter of water. A liter is slightly more than a quart.
4. Before adding seasoned salt, taste, because the Caldo de Pollo is salty. If you cannot find my secret ingredient, Sal Con 20 Especias (which contains some chili powder), use your favorite seasoned salt, such as Lawry’s, McCormick’s, Beau Monde, Tony Chachere’s or whatever.
Add a hit of garlic powder and 1-2 WHOLE cloves of garlic, which will give a mild and slightly nutlike flavor.
5. Bring beans to a boil, turn down heat and gently simmer about 45-60 minutes until tender but still retain their shape. If needed, add more water during cooking, as the beans will absorb a lot. Test for doneness by eating a bean or two. At the end, if desired, add fresh chopped cilantro.
6. If freezing, add some fresh cilantro to taste and submerge it.
INGREDIENTS:
One kilogram (2.2 pounds) dried pinto beans, soaked overnight in water with 3-4 tablespoons baking soda
Two (2) stalks celery, chopped, with leaves if available
One (1) medium-large onion, coarsely chopped
One-quarter (1/4) green bell pepper, chopped
Seasoned salt, about 1 tablespoon – my secret ingredient – “Sal Con 20 Especias Sazonador, Cocina Mestiza Mexico” bought at Rizo’s in Vallarta ages and ages ago. Phone number on label is 01-800-021-2486. “Ingredientes: Sal, especias y chile en polvo.”
Chicken broth or Knorr Caldo de Pollo mixed with water (2 teaspoons per liter of water) or chicken base mixed with water
Dash garlic powder to taste and or 2 whole cloves garlic
3 bay (laurel) leaves
Fresh ground pepper to taste
Optional: Fresh chopped cilantro, disinfected in Microdyne or other similar solution
METHOD:
1. After soaking pinto beans overnight in a mixture of water with baking soda – which helps de-gas the beans – thoroughly rinse the beans to remove baking soda taste.
2. In a large pot on medium heat, melt 1-2 tablespoons butter and sauté celery, onion and green pepper until soft, about 5 minutes.
Butter tastes better than oil…and actually tolerates heat better than oil, which breaks down into nasty things when heated.
3. Add rinsed beans and cover with chicken broth or Knorr Caldo de Pollo mixed with water (or better yet, chicken base mixed with water if you have it). Use 2 teaspoons Caldo de Pollo per liter of water. A liter is slightly more than a quart.
4. Before adding seasoned salt, taste, because the Caldo de Pollo is salty. If you cannot find my secret ingredient, Sal Con 20 Especias (which contains some chili powder), use your favorite seasoned salt, such as Lawry’s, McCormick’s, Beau Monde, Tony Chachere’s or whatever.
Add a hit of garlic powder and 1-2 WHOLE cloves of garlic, which will give a mild and slightly nutlike flavor.
5. Bring beans to a boil, turn down heat and gently simmer about 45-60 minutes until tender but still retain their shape. If needed, add more water during cooking, as the beans will absorb a lot. Test for doneness by eating a bean or two. At the end, if desired, add fresh chopped cilantro.
6. If freezing, add some fresh cilantro to taste and submerge it.
Cacao WOW
It makes a great truffle. My guests are always amazed by the flavor combination I use and generally freak out after dinner and beg me for the recipe. I am not exaggerating, it happens every time, like clockwork.
They say it reminds them of the film Like Water for Chocolate. This is obviously a huge compliment as I put lots of love, intuition and hard work into the food I prepare. I’m happy to know I’m giving my guests something yummy as well as super nutritious. For the truffles, I use a Mexican bittersweet chocolate and chipotle chiles. The coating is a mixture of raw crushed cacao beans, Mexican cinnamon, coco powder, and organic cane sugar. I serve them in pairs and they’re accompanied by an orange quarter. Simple but delicious, I think the emotional reaction stems from the crushed cacao bean coating, because it’s got this amazingly sweet bitterness which works so well with the dark chocolate chipotle. It’s a culinary high. The blood starts pumping from the chile’s subtle heat and then the endorphins kick in and the skin starts to tingle. The euphoria from the chocolate and cacao sneak up on you and before you know it, you’re wide awake! It’s like heaven. THANK YOU CACAO aka Chocolate.
People who don’t like chocolate are not to be trusted. They obviously have fundamental issues with pleasure!
The next time you’re at the market, buy a handful of cacao beans and try them for yourselves. Just a few will do as they are really powerful. Creamy, bitter, sweet and so damn good and packed with concentrated nutrients which classify them as a super-food. Cacao IS chocolate. You can crush cacao into your granola, or add to a smoothie with banana and fresh coconut, crush on top of cookies or brownies before baking, eat them as is, or of course you can make my truffle recipe.
Cacao is botanically known as “Theobroma cacao”. The beans and nibs, the raw materials for making chocolate, are high in flavonoids and contain more antioxidants than most fruits and just as much as a glass of red wine. They are known to lower cholesterol and relieve depression.
In fact, the whole cacao fruit was used medicinally as well as recreationally among the Maya, Olmec and Aztecs, and was spread from there to Europe after the Spanish conquest. The Mayans consumed cacao as an aphrodisiac, energetic and digestive. Montezuma was said to have drank copious amounts of this cacao beverage for these reasons exactly.
The Aztecs not only associated cacao with the fertility goddess but also used it as currency. Sex and money….valuable stuff. There are many amazing stories of cacao in the history of Mesoamerica.
From the 16th through the 20th centuries, medical texts reported over 100 medicinal uses of cacao. Most commonly, the uses stimulate the nervous system and improve digestion and elimination, and heart health.
- Dark chocolate, which contains more cacao and less fats and sugars, can positively benefit the cholesterol profile
- Cacao provides the same amount of antioxidant polyphenols as a glass of red wine
- Cacao stimulates the production of natural antidepressants in the body, as well as containing its own stimulants, theophylline and caffeine
- Cacao beans are rich in magnesium, calcium, iron, zinc, copper, manganese and potassium. They’re also a good source of vitamins A, B1, B2, B3, C, E and pantothenic acid - Most of these nutrients are lost during the commercial chocolate making process. Health practitioners recommend that anyone interested in eating cacao for its health benefits use raw, unprocessed cacao beans and nibs rather than processed chocolate.
Constituents are Caffeine, flavonoids, phenylethylalamine, anandamide, magnesium, sulfur, oleic acid, theobromine, and tryptophan. Cacao beans and nibs contain more flavonoid antioxidants than most other vegetables and fruits and up to four times as much concentrated antioxidant as green tea.
Cacao stimulates the production of serotonin and endorphins, and contains phenylethylalamine, a chemical that elevates the mood and help increase focus. Cacao MAKES YOU HAPPY!
Bittersweet Cacao Truffles
12 oz Bittersweet Chocolate
¼ cup Almond or Rice Milk
The Chipotle JUICE from one small can of chipotles
If you’d like a spicier truffle, add the juice from two cans.
Save the chipotles for a salsa or later in the week.
Truffle Coating
½ cup of crushed cacao beans (use your coffee grinder)
1 cup organic cane sugar
1 heaping tablespoons of cinnamon
½ cup of coco powder
Mix together. Set aside until ready to coat truffles.
For truffles:
Melt chocolate with milk in a double boiler until smooth and creamy.
Add chipotle JUICE ONLY. Combine thoroughly and chill in the fridge until chocolate has a hardened but is still malleable.
Use a melon baller, coffee spoon, or small scooper to form small balls of chocolate. You will need to use your hands to
roll a well formed truffle ball. Toss in cacao sugar mixture to coat.
EAT! Have a nice slice of orange ready. They work really well together.
Makes about 15 truffles.
Provecho.
Cacao WOW
It makes a great truffle. My guests are always amazed by the flavor combination I use and generally freak out after dinner and beg me for the recipe. I am not exaggerating, it happens every time, like clockwork.
They say it reminds them of the film Like Water for Chocolate. This is obviously a huge compliment as I put lots of love, intuition and hard work into the food I prepare. I’m happy to know I’m giving my guests something yummy as well as super nutritious. For the truffles, I use a Mexican bittersweet chocolate and chipotle chiles. The coating is a mixture of raw crushed cacao beans, Mexican cinnamon, coco powder, and organic cane sugar. I serve them in pairs and they’re accompanied by an orange quarter. Simple but delicious, I think the emotional reaction stems from the crushed cacao bean coating, because it’s got this amazingly sweet bitterness which works so well with the dark chocolate chipotle. It’s a culinary high. The blood starts pumping from the chile’s subtle heat and then the endorphins kick in and the skin starts to tingle. The euphoria from the chocolate and cacao sneak up on you and before you know it, you’re wide awake! It’s like heaven. THANK YOU CACAO aka Chocolate.
People who don’t like chocolate are not to be trusted. They obviously have fundamental issues with pleasure!
The next time you’re at the market, buy a handful of cacao beans and try them for yourselves. Just a few will do as they are really powerful. Creamy, bitter, sweet and so damn good and packed with concentrated nutrients which classify them as a super-food. Cacao IS chocolate. You can crush cacao into your granola, or add to a smoothie with banana and fresh coconut, crush on top of cookies or brownies before baking, eat them as is, or of course you can make my truffle recipe.
Cacao is botanically known as “Theobroma cacao”. The beans and nibs, the raw materials for making chocolate, are high in flavonoids and contain more antioxidants than most fruits and just as much as a glass of red wine. They are known to lower cholesterol and relieve depression.
In fact, the whole cacao fruit was used medicinally as well as recreationally among the Maya, Olmec and Aztecs, and was spread from there to Europe after the Spanish conquest. The Mayans consumed cacao as an aphrodisiac, energetic and digestive. Montezuma was said to have drank copious amounts of this cacao beverage for these reasons exactly.
The Aztecs not only associated cacao with the fertility goddess but also used it as currency. Sex and money….valuable stuff. There are many amazing stories of cacao in the history of Mesoamerica.
From the 16th through the 20th centuries, medical texts reported over 100 medicinal uses of cacao. Most commonly, the uses stimulate the nervous system and improve digestion and elimination, and heart health.
- Dark chocolate, which contains more cacao and less fats and sugars, can positively benefit the cholesterol profile
- Cacao provides the same amount of antioxidant polyphenols as a glass of red wine
- Cacao stimulates the production of natural antidepressants in the body, as well as containing its own stimulants, theophylline and caffeine
- Cacao beans are rich in magnesium, calcium, iron, zinc, copper, manganese and potassium. They’re also a good source of vitamins A, B1, B2, B3, C, E and pantothenic acid - Most of these nutrients are lost during the commercial chocolate making process. Health practitioners recommend that anyone interested in eating cacao for its health benefits use raw, unprocessed cacao beans and nibs rather than processed chocolate.
Constituents are Caffeine, flavonoids, phenylethylalamine, anandamide, magnesium, sulfur, oleic acid, theobromine, and tryptophan. Cacao beans and nibs contain more flavonoid antioxidants than most other vegetables and fruits and up to four times as much concentrated antioxidant as green tea.
Cacao stimulates the production of serotonin and endorphins, and contains phenylethylalamine, a chemical that elevates the mood and help increase focus. Cacao MAKES YOU HAPPY!
Bittersweet Cacao Truffles
12 oz Bittersweet Chocolate
¼ cup Almond or Rice Milk
The Chipotle JUICE from one small can of chipotles
If you’d like a spicier truffle, add the juice from two cans.
Save the chipotles for a salsa or later in the week.
Truffle Coating
½ cup of crushed cacao beans (use your coffee grinder)
1 cup organic cane sugar
1 heaping tablespoons of cinnamon
½ cup of coco powder
Mix together. Set aside until ready to coat truffles.
For truffles:
Melt chocolate with milk in a double boiler until smooth and creamy.
Add chipotle JUICE ONLY. Combine thoroughly and chill in the fridge until chocolate has a hardened but is still malleable.
Use a melon baller, coffee spoon, or small scooper to form small balls of chocolate. You will need to use your hands to
roll a well formed truffle ball. Toss in cacao sugar mixture to coat.
EAT! Have a nice slice of orange ready. They work really well together.
Makes about 15 truffles.
Provecho.
Michael R. Lee B.Sc., M.D., M.C.F.P. (E.M.), D.A.B.E.M., F.A.C.E.P. Sure Results Weight Loss Inc.
Back when I was in med school there was some thought obesity may have one benefit and that was the prevention of osteoporosis – weakening of the bones. This thought was based upon the knowledge that bone density increases, strengthening the bones, when they are exposed to stresses.
It was surmised that since the impact of walking and running stresses the bones, then it only makes sense that doing any form of impact exercise carrying extra weight should only help.
Well, it turns out this is wrong too but for a number of reasons nobody even thought about until just recently when lab tests and radiological imaging became more sophisticated.
Fat cells, especially visceral fat, (the fat hidden inside our abdominal cavities) produce a substance that is now known to actively make bones thinner and weak.
In addition to that, obesity, especially visceral obesity increases the amount of fat in the bone marrow which also contributes to bone weakness.
So now we have to add Osteoporosis to the never-ending and ever-expanding list of diseases that accompany obesity which include heart disease, type ll diabetes, vascular disease, stroke and hypertension.
The medical community has numerous and varied recommendations for the treatment of Osteoporosis. The ones we all seem to agree on are Vitamin D, weight loss and exercise.
The Vitamin D one is easy. Get out in the sun exposing as much skin as you can without sun block. Work your way slowly up to 20 minutes being careful not to burn.
Twenty minutes in the sun with lots of skin exposed will give you 20,000 units of Vitamin D.
The other two remedies are not as simple. To be effective, a diet must be well planned, coached and medically supervised, especially if there are any medical or medication issues.
Some people, especially if they are carrying a great deal of extra weight, simply cannot exercise efficiently enough to contribute to their weight loss or level of fitness. A gentle stroll through the park won’t do it. We think it’s wise to lose the weight first safely and quickly and then bring up the level of exercise.
Barbara lost 20 pounds in 6 weeks
I am extremely pleased with the Sure Results program. After attempting several other diet and exercise programs with minimal results, I can easily say that this was the best program I have ever done. I am down three dress sizes and twenty pounds; I feel great and am so happy with my new figure. My gallbladder discomfort and digestive problems have virtually disappeared. Headaches are a thing of the past, my energy has quadrupled and I am no longer dependant on Zantac and Tums. Now I weigh what I did when I was in my thirties and am down to a size six!
We have a 100% success rate in helping our clients lose weight. If you are struggling with this frustration we can help. Visit our web site (www.sureresults.net) and learn more about this amazing hormonally based weight loss program that is changing the lives of everyone who does it.
It was surmised that since the impact of walking and running stresses the bones, then it only makes sense that doing any form of impact exercise carrying extra weight should only help.
Well, it turns out this is wrong too but for a number of reasons nobody even thought about until just recently when lab tests and radiological imaging became more sophisticated.
Fat cells, especially visceral fat, (the fat hidden inside our abdominal cavities) produce a substance that is now known to actively make bones thinner and weak.
In addition to that, obesity, especially visceral obesity increases the amount of fat in the bone marrow which also contributes to bone weakness.
So now we have to add Osteoporosis to the never-ending and ever-expanding list of diseases that accompany obesity which include heart disease, type ll diabetes, vascular disease, stroke and hypertension.
The medical community has numerous and varied recommendations for the treatment of Osteoporosis. The ones we all seem to agree on are Vitamin D, weight loss and exercise.
The Vitamin D one is easy. Get out in the sun exposing as much skin as you can without sun block. Work your way slowly up to 20 minutes being careful not to burn.
Twenty minutes in the sun with lots of skin exposed will give you 20,000 units of Vitamin D.
The other two remedies are not as simple. To be effective, a diet must be well planned, coached and medically supervised, especially if there are any medical or medication issues.
Some people, especially if they are carrying a great deal of extra weight, simply cannot exercise efficiently enough to contribute to their weight loss or level of fitness. A gentle stroll through the park won’t do it. We think it’s wise to lose the weight first safely and quickly and then bring up the level of exercise.
I am extremely pleased with the Sure Results program. After attempting several other diet and exercise programs with minimal results, I can easily say that this was the best program I have ever done. I am down three dress sizes and twenty pounds; I feel great and am so happy with my new figure. My gallbladder discomfort and digestive problems have virtually disappeared. Headaches are a thing of the past, my energy has quadrupled and I am no longer dependant on Zantac and Tums. Now I weigh what I did when I was in my thirties and am down to a size six!
We have a 100% success rate in helping our clients lose weight. If you are struggling with this frustration we can help. Visit our web site (www.sureresults.net) and learn more about this amazing hormonally based weight loss program that is changing the lives of everyone who does it.
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