Text 15109, 67 rader
Skriven 2008-10-16 04:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: chock full o choc 61
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 ML> They could
 ML> decaffeinate/detheobrominate cocoa beans and make
 ML> chocolate that wouldn't make me stay up all night.
 DS> I really don't know why they don't make a caffeine-free version
 DS> of chocolate.  It would be trivially easy.  I imagine that there's
 DS> not that much awareness of caffeine in chocolate.

Funny ... most of the stimulant sensitives I know have stories
about chocolate that rival the stories about coffee.

I wonder if messing with the chemical content of chocolate
would alter the vaunted emotional effects as well.

 ML> SOW, I reinjured the leg: it was mostly better, and I sat on
 ML> the floor and tried to get up too quickly, and boy that quick
 ML> wave of searing pain woke me right up.
 DS> =(

Indeed. And it was for a phone call of great insignificance.
Some fool airport wanted my feedback on the "experience,"
and the first question was "what's your age group," and when
I said "fifty-one to sixty," the caller went, oh, we have all
the responses we need from that age group, click.

=

What does raw cacao taste like? I know that raw coffee beans
are more beany than coffeey.

Chocolate Brownies
cat: raw, dessert
yield: 1 batch

4 c unsoaked pecans
4 c unsoaked brazil nuts
3 ts sea salt
1 1/4 c blended peeled cacao beans
3/4 c raw carob
2 c soaked raisins (pureed)
6 Tb agave nectar
1/2 c melted coconut oil
h - Optional additional ingredients
Orange zest
Almond extract
Coconut flakes
h - For Mexican brownies add
3 ts cinnamon
1 pn cayenne

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 well.

Mix pureed raisins thoroughly into the dry nut mix. Add
agave nectar and coconut oil into the brownie mix and work
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.

2004 International Festival of Raw & Living Foods
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