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1. CACAO - A SUPERFOOD?
Cacao. Another of these so-called "superfoods". But what exactly does "superfood" mean? By definition, it is nothing more than a food that has a particularly high content of vitamins, minerals or secondary plant substances. First and foremost, cacao contains magnesium and a lot of antioxidants that have an anti-inflammatory effect. It has more than three times as much of these as its hot drinking partner - green tea. Unlike coffee, cacao has a stimulating and relaxing effect on the body.
Where does cacao find its origin?
The plant originates from Honduras. There it can thrive best under South American humid temperatures. However, cacao is very demanding and requires high humidity and a lot of rain at constant temperatures around 30 °Celsius. For this reason, cacao can only be grown in a few regions around the world, around the equator. Today, most cacao is grown in West Africa. More than 60% of the world's cacao comes from the Ivory Coast and Ghana. The cacao trade plays an important role in the economies of these countries.
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OMNI fact:
THE OMNIbar BEETROOT CACAO INCLUDES CAKAONIBS AND CAKAO POWDER - YOUR HAPPY SNACK FOR IN BETWEEN
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Topic Raw Food Quality and Fairtrade
Mass-produced chocolate as we know it, when mixed with refined sugar, milk powder, preservatives and fats, becomes a food far removed from the origin of the actual cacao. Accordingly, the consumer should pay attention to the raw food quality and the hidden ingredients when buying. Another, quite important point, is the Fairtrade processing of cacao. This starts with the harvesting of the cacao beans, continues with the processing and ends with the transport. Fair working conditions, good wages and honest cooperation are of great importance.
2. AND WHAT ARE CACAO NIBS?
Cacao nibs are coarsely crushed and roasted cacao chips and are a by-product of processing the fermented beans. The cacao bean is not completely ground, but merely crushed. Their special feature: they can be eaten raw and are characterised by their intensely tart cacao flavour.
3. AYURVEDIC PREPARATION OF CACAO
Cacao is mainly used in Ayurvedic nutrition and is used as a medicine for body and soul. The less added sugar is hidden in cacao, the more bitter it tastes. It is precisely this taste that has a balancing effect, is healthy for the liver and warms the body. There are various ways to prepare cacao Ayurvedically. We have chosen the vegan version for Veganuary. If you would like to read more about Veganuary, just have a look here . The basis for the cacao is formed by:
- 300 ml of a vegan milk alternative, e.g. oat milk
- 2-3 tsp raw food cacao powder
- Optional: date syrup for sweetening
Cacao spice-it-up edition:
1 pinch of chilli adds extra heat to the cacaoWinter cacao:
1 pinch of cinnamon for the Christmas seasonMake it gold:
1 pinch of turmeric has an extra anti-inflammatory effect and gives the drink a slightly earthy-woody flavour
Happy cacao?
"Chocolate makes you happy" is a term on everyone's lips. It is actually proven at this point that it is not just the food industry that is behind this statement. However, raw cacao should be clearly separated from the supermarket chocolate drink mentioned above. It has been proven that cacao contains messenger substances such as serotonin, which is often referred to as the "happiness hormone". Thus, unroasted cacao is a real antidepressant that puts you in a good mood and has aphrodisiac effects.
Our products with cacao nibs
The OMNIbar BEETROOT CACAO contains cacao nibs.
4. CONCLUSION
Cacao is a good food that can even make you happier. It contains a lot of antioxidants, which have an anti-inflammatory effect, and magnesium. Unlike coffee, cacao has more of a calming effect. When buying, look for the Fairtrade certificate and check whether sugar has been added to the cacao powder. What else is there to say? Try the recipe, sit back, relax and enjoy the winter.
Sources:
[1] Life Food
[3] chocolate info
[4] Ayurveda
