Mastercare | rauwe chocolade/cacao | Cacaobonen, rauw, bio & fairtrade, 200 g.


Cacao beans, raw, organic & fair trade, 200 g.	€7,95

This is raw, certified organic, wild, chocolate!

There is fantastic hope for chocoholics everywhere! You can turn cravings for cooked chocolate into super-nutrition. All chocolate is made from the cacao bean! The raw cacao bean is one of nature’s most fantastic superfoods due to its wide array of unique properties, many of which are destroyed or corrupted by cooking.

Sulphur and Magnesium

Cacao is remarkably rich in sulfur and magnesium. Cacao seems to be the number one source of magnesium of any food. This is probably the primary reason women crave chocolate during their period. Magnesium balances the brain’s chemistry, builds strong bones, and is associated with more happiness. Magnesium is the most deficient major mineral on the Standard UK Diet (SUKD); over 80% of us are chronically deficient in Magnesium!

“Every study on chocolate is pointing to the same conclusion: there is something in chocolate that is really good for us. That something is the raw cacao bean, the nut that all chocolate is made from. The cacao bean has always been and will always be Nature’s #1 weight loss and high-energy food. Cacao beans are probably the best kept secret in the entire history of food.”
— David Wolfe, co-author of Naked Chocolate: The Astonishing Truth About The World’s Greatest Food.

Cacao is high in the beauty mineral sulphur. Sulfur builds strong nails, hair, beautiful, shiny skin, detoxifies the liver, and supports healthy pancreas functioning. Anecdotal reports indicate that cacao detoxifies mercury because it is so high sulphur.
Stimulant or superfood?

Cacao contains subtle amounts of caffeine and theobromine. However, experiments have shown that these stimulants are far different when consumed raw than cooked.

Consider the following: Experimental provings of chocolate by homeopaths indicate its stimulating effect when cooked. One experiment conducted with a decoction of roasted ground cacao beans in boiling water produced an excitement of the nervous system similar to that caused by black coffee, an excited state of circulation, and an accelerated pulse. interestingly, when the same decoction was made with raw, unroasted beans neither effect was noticeable, leading the provers to conclude that the physiological changes were caused by aromatic substances released during roasting.
MAO Inhibitors

Cacao seems to diminish appetite, probably due to its monoamine oxidase enzyme inhibitors (MAO inhibitors) - these are different from digestive enzyme inhibitors found in most nuts and seeds. These rare MAO inhibitors actually produce favorable results when consumed by allowing more serotonin and other neurotransmitters to circulate in the brain. According to Dr Gabriel Cousens, MAO inhibitors facilitate youthening and rejuvenation.
Phenylethylamine (PEA)

Phenylethylamine (PEA) is found in chocolate. PEA is an adrenal-related chemical that is also created within the brain and released when we are in love. This is one of the reasons why love and chocolate have a deep correlation. PEA also plays a role in increasing focus and alertness.
Anandamide (the bliss chemical)

A neurotransmitter called anandamide, has been isolated in cacao. Anandamide is also produced naturally in the brain. Anandamide is known as the bliss chemical because it is released while we are feeling great. Cacao contains enzyme inhibitors that decrease our bodies’ ability to breakdown anandamide. This means that natural anandamide and/or cacao anandamide may stick around longer, making us feel good longer, when we eat cacao.

Chocolate Nut-Milk
250 ml (1 cup) of coconut water
5 cacao beans (preferably peeled)
2.5 raw cashews (or some raw cashewbutter)
0.75-1.25 tablespoons of carob powder and/or maca powder
0.75-1.25 tablespoons of honey and/or agave cactus nectar
0.5 tablespoons of hempseed oil
0.5 tablespoons of coconut butter
0.5-0.75 pinches of sea salt
0.5-0.75 sprinkles of cinnamon

Chocolate Ice Cream
2 cups coconut meat
2 cups coconut water
1 cup almond milk*
1 cup nibs
1/3 cup carob
2 tbs. carob powder
3/4 cup honey
3 tbs. coconut oil
1 tsp. of sea salt or to taste
How to: Blend everything until smooth and strain through a sieve.
Transfer this mixture into an ice cream maker and follow the
manufactures directions OR pour the mixture in ice cream trays, freeze
in the freezer, and then put through the champion with a blank or in a
juicer. Set aside.

Chocolate Mousse
1 avocado
1 cup almond or cashews milk
1 handful of pitted dates (soaked for 1-3 hrs)
1/3 cup chocolate powder (peeled and ground cacao beans)
1/4 cup almond butter
2 pinches sea salt

Put everything in a food processor and process till smooth."

4 cups almond milk*
1 sun-cured vanilla bean (seeds only)
4-6 ounces raw peeled cacao bean pieces
3/4 cup honey or soaked dates
1 tsp. maca powder (optional)
1/4 tsp. cayenne powder

How to: Add the nut milk, vanilla bean seeds, maca, cacao bean pieces, and a sweeter of your choice into a blender cup. Blend on high speed till creamy and smooth. Strain this mixture through a strainer or nut milk bag and add back into the blender. From here you can blend it up till warm or drink as is. Before serving, add some hot pepper to it for a warm sensation. Serve immediately.

*Almond milk is made by soaking 2 cups of almonds and adding them to 3 1/2 cups pure water with 2 pinches of salt and blending till smooth, then straining the mixture through a nut milk bag. Almond milk keeps for 1-3 days in the refrigerator

Chocolate Brownies
4 cups unsoaked pecans
4 cups unsoaked brazil nuts
3 tsp. sea salt
1 1/4 cups. blended peeled cacao beans
3/4 cup raw carob
2 cups soaked raisins (pureed)
6 tbs. honey
1/2 cup melted coconut oil

Blend pecans into a fine meal and place in a bowl. Blend the brazil nuts to a fine meal and combine with the pecans. If you want the brownies chunky leave some nuts slightly chopped. Add the salt, cacao and carob powders to the nuts, and mix until well combined.
Mix pureed raisins thoroughly into the dry nut mix. Add your honey and coconut oil into the brownie mix and work through it with your hands.
Place the brownie mix into a 9 X 13" glass dish and pat down evenly. Sprinkle with cacao powder and coconut flakes and refrigerate to harden.

Optional additional ingredients:
Orange zest
Almond extract
Coconut flakes

For Mexican brownies add 3 tsp. cinnamon and a pinch of cayenne!

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(art nr: c1)

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