HOT CHOCOLATE

2/3 cup raw cacao powder

2/3 cup to 1 cup agave nectar

8 cups almond milk

1/8 t Himalayan sea salt

2 t vanilla extract

In a medium saucepan combine the raw cacao powder and agave nectar over low heat. Stir until all the cacao powder is mixed into the agave nectar. Turn heat to medium and stir in the almond milk and salt. When warmed through, remove from heat, stir in the vanilla extract and serve immediately. Serves 8 to 10. ©Janice Moreland http://thekitchentwist.com

THE TWIST

This hot chocolate, made with raw cacao powder is full of magnesium which is a common mineral deficiency. Magnesium is a powerful stress relieving mineral, it relaxes the muscles and builds strong bones and teeth. It is rich in sulphur, which is essential for beautiful skin, lustrous hair and strong nails and it is also a rare source of PEA, a compound contributing to the feeling of joy. The raw cacao is packed with antioxidants, which protect us from aging and disease. It contains far more antioxidant activity than blueberries, raisins or pomegranates and even twice that of dark chocolate. It also contains the antioxidant Resveratrol which is know for protecting cells from free radical damage, inhibiting the spread of cancer, lowering blood pressure and normalizing anti-inflammatory response. This flavanol rich hot chocolate may improve blood vessel function. It is an amazing super food for keeping your heart healthy and improving elasticity in your blood vessels. And since this recipe uses agave nectar, with its relatively low glycemic index score, it could be a hot chocolate even diabetics might be able to sample.