Chocolate and coffee is one of those magical mystery rides that you want to burst out singing for, and even let the taste get stuck in your head for years.
There are 200,000,000 Googly results if you ask it about the two together. That antioxidant burst of nutrients also works for the mind and even goes into my favorite field of study (since I’m going into it 😉 ) the neurosciences. It stimulates everyone’s favorite hormone: dopamine. The pleasure hormone as it is commonly slanged. “Chocolate may be used by some as a form of self-medication for dietary deficiencies (eg, magnesium) or to balance low levels of neurotransmitters involved in the regulation of mood, food intake, and compulsive behaviors (eg, serotonin and dopamine)” (Bruinsma 1999). This study was used to determine if chocolate is just a food or if it could be a drug. I so desperately love and crave chocolate to be inside me that it’s obvious why a study would jump the idea. Lady time is associated with the craves though, and since we lose so much iron and magnesium it could explain the correlation found between the two by Bruinsma.
Since I’m all iron and magnesium deficient chocolate is daily put in my mouth.
The taste never fades in its harmony and earthy depths, but at times…all the time, I experiment with what flavors can enhance its bounty of taste. Almond butter and coffee is already among my top mouth loves, so why not add coffee to chocolate? All three hasn’t been done yet but as soon as my macadamia nuts arrive a new recipe is coming to your mouths.
1/4 to 1/4 Cup Ratio of Cocoa Powder to Coconut Oil
1 Teaspoon Cocoa Powder (per teaspoon of extra liquid such as cold brew)
There’s a one to one ration that gives you a five minute quickie with mouth bursts of deep chocolate. Deadly darkened to only your desires with sweetness dripping from your fingers.
Coconut oil to chocolate. No melting required. Nothing needed but your hands and a combination of wet dripping oil and fluffy cocoa powder. Two on two melting together. Hard powders and oils to liquid mouthbliss. Then off to the fridge to become hard again.
You can take them back to room temperature, get your hands wet in oil, or not, and mold them all over again the moment you are wanting or lost in cravings. Then you can add raspberries, blueberries, cinnamon, snozberries, any mind desires.
I could really use some chocolate right now…or other things. Or both. A chocolate massage bar recipe is coming soonish.
So about these better than Reese’s mouthgasms. You basically take a 1 to 1 ratio of cocoa powder and coconut oil for some incredible deep chocolate. Some people can’t handle it going that deep though and need some practice. I added a half teaspoon of coconut sugar to my 1/4 cup to 1/4 cup ratio but you could also add erythitrol, go black and never come back, or even increase your sweetener.
The best part of this recipe is you can mold the cocoa and oil together and add just a bit of sweetener and increase it from there. You are in complete dominance of this chocolate. You could even take half of the batch with sweetener and the other half without sweetener and every day sample a bit of the darkness until you can go further into its depths.
The advantage of getting into deeper and deeper chocolate is you get to taste and feel the maximum amount of pleasure chocolate has to offer. Earthy sensual notes that pair well with coconut sugar’s earthy flavors very well. If you layer that pleasure with macadamia butter then you’re just going to mouthgasm all over the place. The raspberries are optional but they add a bright crunch and fruity moment. Seriously though. Put these inside you.
2-3 T Raspberry Pieces (chopped up frozen raspberries)
1/2 Teaspoon to Teaspoon Coconut Sugar (paleo) or erythitol (keto)
Silicone Cupcake Molds
Mold the chocolate and oil together with your hands until they melt into chocolate.
Mix the chocolate with raspberry pieces.
Press the chocolate to the bottoms of your silicone molds and up the sides.
Pour in your nut butter or mouthly desires.
Refrigerate for 30 minutes.
Cover the filling with chocolate.
Refrigerate again for 30 minutes, or just eat them now.
Notes: The chocolate still stays solid at room temperature but does melt easily into your hands. It is still delicious but to keep the shape you will want to leave these in the molds or leave them in the fridge.
1. Mold the cocoa and oil together
2. Mix in the raspberries
99. Imagine the rest
Macros: Makes 6
Total Fat: 21.8g, Potassium: 59.5g, Total Carb: 4.6g, Dietary Fiber: 2.9g, Protein 1.7g
Humans keep having this assumption that I eat like a butterfly.
That’s very cute, but what I lose in bread and rice I make up for in butters and fats. I’m an odd little high fat person as I mostly use coconut oil/butter instead of dairy products. Although I consume 30 or less carbs a day I get 90% of my energy from fats. I used to drink heavy cream straight, such as in the heavy cream treat. Lately I’ve gone dairy free though since it feels uncomfortable to my insides every time I put cheese or cream in there. So I’ve just switched to coconut and food tastes even better.
I also eat tons of bacon. And then cast iron vegetables up with the grease.
There are days I’ll eat no meat or just some organ meat, but even on those days I get fats otherwise. Why the high carb low fat diet does not work is people wind up feeling starved. People wind up cheating and feeling terrible, as though they did something wrong. The body needs fat, and it tells us that.
On this morning I want bliss soaked fats covered in bacon, with some electrolytes from salt. Most hangovers are dehydration so drinking water and boosting up those excreted electrolytes will help you feel mindloose and headache free.
Hangover Cocktail Ingredients
2 Slices of Bacon
1/2 Cup Almond or Coconut Milk (or Cashew). Increase for thinner smoothie.
1/4 Cup Frozen Raspberries (or blueberries, snozberries, or blackberries)
1/2 Cup Full Fat Greek Yogurt. (Leave out to decrease fat if needed, or add more coconut cream if dairy free).
1/2 an Avocado
1/2 a Teaspoon of Cinnamon
1/2 a Teaspoon of Salt
3 Coffee Cubes (freeze your leftover coffee into cubes)
Sweetener if you need it (I’m a bitter loving beastwoman and take it straight)
For Whipped Coconut Cream
1 Can Coconut Milk
(Great coconut whipped cream recipe, and what brand to buy here)
Heavy Cream turned into Whipped Cream
Cook bacon and put aside
Blend cocktail Ingredients (except for bacon) in a high speed blender until smooth
To Make Coconut Whipped Cream
Leave can of coconut milk in fridge overnight
Scoop off the cream layer into a stand mixer or hand mixer bowl
Beat into stiff peaks
This will leave you with extra cream. If you do not desire extra whipped coconut cream use less of the milk and store or put into smoothie
The kiwi is a high fiber fruit. It even comes into your mouth at only 8 carbs per whole fruit. If you are staying under 20 that is a lot, I understand. It is a mere 1.2 net carbs per tablespoon though. If you are in maintenance or just doing the paleo game then welcome to my mouthgasms.
Every time I search what is healthy about a fruit or veggie the top search is always ‘ Item you Searched: Healthiest Food in the World” ‘ .
Le sigh. Almost everything on this earth probably has some nutrition in it. The main issue is whether or not the human body can actually utilize those nutrients. This is why bread and grains just don’t go inside of us. They have tons of nutrition in various ways I’m sure, but we can’t absorb most of them. Also those FODMAPS are not human friendly.
If you have some time later please research this and come tell me what you find. The food our bodies absorb most tend to be vegetables, meats, and fruits. Dairy is a debate, nuts need to be soaked and grains got corrupted but seem to have once worked. Honestly it is a mind scourgy of caring and keeping up with it all. The thing is I feel so blissed out body and mind wise all day. The control I feel is barely believed due to the years I spent feeling out of control of my own mind and exercising the moment I saw any tummy fat.
The main thing you can do though is start to make things for yourself. That way you know exactly what is in it.
The jams you get at stores tend to have preservatives and are hugged deeply by sugar. I actually have a hypothesis on why sugar does not work too well for us. The already known information is that sugar triggers our bodies into hibernation mode and causes us to store fat in preparation. This is also why you get ravenous and need more, despite if you’re fat or not. Your body is literally telling you to go find more sugar now in order to fatten you up. Remember the gingerbread house story?
So how does this affect the mind?
What if this also puts your mind into the present tense? What if this makes your connections latch onto the idea of the now, of the getting the food and storing it up? What if this causes you to stay in the same connections/thoughts to the point it is hard to have future thoughts or perception? It also makes us hyper. What if that is the body exerting tons of energy out to go and get that sugar? Waste energy now because you’ll be hibernating later. Just a hypothesis but is might make sense 😉 If you take it even further, what if it could lead to us wanting to go and be alone/hibernate? This could be part of the reason for anxiety.
About that Kiwi Chia Jam Though
It’s jam. Of course it is delicious.
8 oz (about two cups) Kiwis
1/4 Cup Erythitrol, powdered
2 T Chia Seeds
1/4 Cup Water
1. Chop the kiwis into small shapes. The larger the shapes the more chunky the jam will be. For kiwis I found it easiest to slice them into rings and then peel the skin off.
2. Grind your sugar in a spice grinder until powdered
3. Coat kiwis with powdered sweetener and mix together.
4. Let release juices for about 5 minutes.
5. Mash kiwis with the back of a fork or go to war with a spoon. Let come to a boil.
6. Let the jam boil for about 7 minutes to let it thicken.
(Imagine pictures for the following steps)
7. Add 2 T of Chia seeds and stir for 1-2 minutes.
8. Remove from the heat and let cool for about fifteen minutes.
Frozen yogurt is a blisswirl of flavors that are so refreshing and crisp you can barely take it in your mouth.
With summer beating down, and my body dwelling in Texas, cold is a required mouthgasm, and those ice cream trucks are taunting. Mostly to throw bombs at them because they’re really loud and that song haunts all the way into my childhood.
I Googled around and to my bliss it you can very easily make frozen yogurt if you have yogurt and a freezer. If you want the blisswirls you’ll need to add sugar, salt and an ice cream maker.
To get the best of flavors and feelings you will need fully fat yogurt from flower raised cows that appreciate being inside you. Low-fat yogurt will have more sugar and tastes like sweetened water anyways. If you still buy low-fat then I don’t understand you and we’ll have to defriend on MySpace to symbolize our friendship being as dead as it.
I have some frozen yogurt for that burn, Once you put it in your mouth you’ll come back into my arms and we’ll unite in blisswirls of mouth cream together.
Erythritol is a sugar replacement with a lower GI that is also lower in carbs and calories. It has 6% of the calories of sugar and yet is still 70% as sweet. The bacteria in your mouth can use sugar for energy but neglects erythritol as food. In fact, 90% of this sweetener is excreted from the body. For more information on erythritol click or touch this word.
I am not a lover of the sugar cravings myself, but I’ve had this frozen yogurt for three days and haven’t wanted to scarf down tons of donuts. In fact, I’ve remained in full beast mode control of cravings.
This yogurt is swirled with a crisp refreshing taste you only get from frozen churns of cream. I daresay it beats any froyo shop, especially since you can customize it to your taste. I’ll probably make a coffee and rose flavor soon with their extracts.
1 Container of Full Fat Grass Fed Yogurt (3 and 3/4 Cups). I used Maple Hills Creamery
1/4 Cup Erythritol, 2 T Coconut Sugar (or Sweetener of Choice)
1/4 Teaspoon Salt
1 Teaspoon Lemon, Coffee, Vanilla, or Choice of Flavor Extract (optional)
How to Create
1. Combine the yogurt, sweetener, salt and extract into a bowl and whisk together.
2. Refrigerate until the concoction reaches at least 45 degrees (mine was at 35 degrees with no refrigeration)
3. Pour into ice cream maker and churn according to manufacturer’s instructions
4. Mindbliss out over your frozen yogurt.
Note: This will come out as a soft serve. To make harder put in the freezer for about three hours.
Have you ever thought about how enticingly exciting it is that we can turn foods to fluff?
Not just cotton candy mind twirls but donuts and muffins and pancakes. When first starting on a paleo or keto or primal lifestyle you get denied these blissful mouth moments because you really can’t go out and buy them anymore. Most baked goods in stores are loaded with sugars and processed things just waiting to craggly up your mindbrain and body. Now, we don’t want your gorgeous body and mind being touched by those things because of all the harm they can cause. We do want you to still enjoy life though.
I am not a fan of sugar at all anymore. It causes too many cravings. It’s that thing I can eat and then just want to keep eating. Now that I’ve entered back into ketosis with paleo flairs I no longer crave food but for when my body actually needs it. I eat once a day until full and am satisfied into the next day. I have energy radiating from my sprog and body and my mental disorders have floated away. Every time I even add coconut sugar or erythritol/swerve (alternative natural sweeteners) I find myself thinking of those laced baked goods all day and just craving them despite having eaten my normal fill. In the science of it our bodies actually trigger hibernation mode and decide to store those nutrients instead of use them and then beg for more. Yeah, evolution not catching up sucks. Try being female.
I still want donuts though.
So I make donuts with no sugar at all, but instead bring out the flavors from earth’s other tasty treats. Specifically, I enjoy cinnamon and cocoa and almost all herbs. Your mouth gets to appreciate and draw out these flavors the more you embrace them. At first there’s a bit of an ick as your mind doesn’t know the flavors and asks where the sweet is. Do not fret though, eventually it will crave those nutrients and know your desires.Then sweet will just taste overt and unnecessary. I tried honey the other day, an old mouth love, and realized I have moved on. It offered nothing but sweet. In fact, most sweeteners just take away from flavor once you have adapted.
Think about when you eat sweets. You know how you feel horrid after and sometimes want to vomit? With these baked goodies you just feel great after. You get all of the healthy nutrients. You just get them in a solid fluff form.
In the keto world we use low carb flours such as almond, hazelnut and coconut. All of these are delicious on their own and so baking them just creates all of that deliciousness in your mouth.
For these donuts though I am drawing on Carolyn’s recipe from All Day I Dream About Food, and just using an avocado, eggs, nut butter and a few other ingredients. Ingredients that don’t need fancy flours or sweeteners but just a quick trip to the grocery store, farmer’s market or put on a list for later delights. I’m still a novice so help from others is still totally acceptable. Right?
I strayed from her beautiful muffin recipe to make donuts. I just got my silicone pan in and really wanted to try it. I also changed her water to wine because I enjoy liquid flavors coming through in my baked goods. Next time I’ll even try tea or bourbon. If you want to go mild though water definitely works, so does almond milk, coconut milk, or cashew milk. If you’re following my desires for your mindbody though, no sugar, you will want to up the flavors just a tad, or add an idea of your own. I think I’ll even try lavender chocolate next time.
Now these donuts are perfectly moist and fluffy with deep chocolate nuts and can be eaten for breakfast or just a side snack. They are mindblissed out on chocolate which contains magnesium and iron (two things myself and most Americans are deficient in). Avocado is actually one of those fruits every diet loves. If only they could stop fighting over it’s place as a fruit or vegetable.
First you’ll want to lay out all your ingredients on a gorgeous black cutting board and lay it in the grass:
Then preheat your oven to 350.
(Imagine a picture here)
Then you’ll want to put your two eggs, avocado, nut butter (or sunflower butter if you’re going nut free), and liquid into a high-speed blender of a food processor.
Then you’ll whirl all of it into a smooth bliss. Take it outside for picture lighting’s sake.
Once whirled add the cocoa powder, baking soda, salt and extract. Decide you’re exhausted and don’t want to go outside so just take an inside countertop picture.
Pulse or blend until smooth. The batter can get thick so scrape down the sides as you go. My Ninja was a beast at blending and didn’t require any side scraping. Forget to take a picture of that moment but pretend you did and hope no one notices.
Finally you’ll spoon the batter into your pan. Consider worrying about getting all the batter in the holes then decide you’ve already done enough work.
Bake for 12 minutes, until the tops are firm.
Place donuts onto serving tray, dust leftover cocoa powder across tray, place in grass and take a pretty picture.
1 cup nut or sunflower seed butter (I used 1/2 a cup of Brazilian butter and 1/2 a cup of almond butter)
6 tablespoons coconut milk
or 3 tablespoons nut/coconut milk and 3 tablespoons wine, or bourbon, or any liquid
6 tablespoons cocoa powder
1sp baking soda
1/2 tsp vanilla extract
1/4 cup chocolate chips (I used Trader Joe’s 85%)
Sprinkling of blueberries (optional)
Dashes of bitters (optional)
Some form of sweetener if desired (I don’t to avoid cravings)
1) Turn the over up to 350 and grease your doughnut pan. I recommend coconut spray for this to keep those dessert feels.
2) Add your nut or sunflower butter, eggs, liquid, avocado to a food processor or high speed blender. Blend until smooth.
3) Remove lid and add in cocoa powder, baking soda and extract then put the lid back on and blend until smooth again.
4) Pour the batter into your doughnut molds and bake in the over for 12 minutes/until the tops are firm.
Makes 18 mini donuts.
Macros per donut: Net Carbs: 2.3 Total Carbs: 4g, Fat: 6.65g, Protein: 3g
Best Storage: Glass Container
Best reheating: Cast iron with coconut oil and a dollop of peanut butter, and a berry.