Top 20 Healing Foods- Dark Chocolate

Not many people can say they don't love chocolate.  And isn't it wonderful that more and more studies are showing how wonderful it is for our body?  Dark chocolate (not milk, it is too high in fat/dairy/sugar to fall onto a healthy foods list) is loaded with antioxidants in the form of flavinoids, which are also found in red wine and many fruits and vegetables.  Dark chocolate actually has more flavonoids than any other food! For the most antioxidants look for dark chocolate that contains at least 60% cocoa.  The higher the percentage, the higher the antioxidant punch.  I encourage you to try many different percentages and find the one you like best.  It can take a while for your palate to transition from milk to dark, but your body and your waist line will thank you. 

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I like to get my daily dose of chocolate by eating a small amount of dark chocolate chips or a square or two of a good quality dark chocolate.  Because the cocoa flavor is so strong it doesn't take much to sooth my chocolate cravings, and I feel good knowing I'm doing something for my body that feels so decadent!

DARK CHOCOLATE
Key Nutrients:
Potassium
Vitamins A, B1, C, D, E
Iron
Flavonoids

If you want to get a little fancier with your chocolate give this recipe from Pioneer Woman Cooks a go.  It's an easy dessert that sounds, and looks, fancy.  Perfect for impressing dinner guests or your sweetheart on Valentine's Day!

POTS DE CREME

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12 ounces semisweet chocolate chips

4 large eggs, at room temperature

2 teaspoons vanilla extract

1 pinch salt

8 ounces (1 cup) very hot strong coffee

1 cup heavy cream

2 tablespoons sugar

 

Place the chocolate chips in the blender. Crack in the eggs, then add the vanilla and the salt. Pulse 5 to 7 times, or until the chocolate chips are partially pulverized.

Turn on the blender, then pour in the very hot coffee through the hole in the top in a steady stream. The coffee will melt the chocolate and turn it into a smooth mixture.

Pour the mixture into small mason jars, pretty wine glasses or demitasse cups. Place the jars on a tray and refrigerate them for 2 to 3 hours, or until firm.

Whip the cream with the sugar and plop it onto the top of each glass.