by Keoni Teta and Jillian Sarno
Theobroma cacao, the scientific name of the plant from which raw cocoa powder is derived and the main ingredient in chocolate, literally means "food of the gods." It is a famous plant with a lengthy and rich history; a symbol of love that cuts across cultures; a power food packed with antioxidants, phytochemicals, minerals and the building blocks of neurotransmitters and other "feel good" hormones...Some experts are even saying the health-giving properties of cocao will potentially benefit public health equal to or more than antibiotics and anesthesia...
by Karen Knowler
There is quite the controversy when it comes to dairy. Some swear by it for a source of calcium, vitamin D and minerals and others will tell you to stay as far away from it as you can. Further still, some people are terribly intolerant to and allergic to milk and dairy. Regardless of your stance, this is a fabulous alternative to dairy ice cream....
by Christopher Hobbs
Although primarily used in South America, guarana--called "Zoom" by some due to its familiar stimulating effects--has infiltrated the American health food market. This herb derives its name from the Guaranis, South American Indians, who used the preparation in various foods, much in the same way we use chocolate. Seeds from guarana are shelled and dry-roasted, coarsely powdered, mixed with water and/or cassava, and kneaded into a paste. The paste is then shaped into cylindrical masses and dried...
by Marika Blossfeldt, HHC, AADP
I found a brownie recipe on the Institute for Integrative Nutrition website. It called for carob powder. For a chocolate lover like me, that was unacceptable. How can you make a brownie with a chocolate substitute? So I tweaked the recipe to include high-quality chocolate (preferably sweetened with evaporated cane juice) and a pinch of cayenne pepper. Both cacao and cayenne pepper are aphrodisiacs. Cayenne pepper also dilates capillaries and thus allows cacao’s abundant nutrients to reach cells more easily...
by Ricki Heller, PhD, RHN
I ended up making these Cashew Chocolate Chip cookies. Like everything else I make, they are primarily organic, made with natural (unrefined) sweeteners, and no eggs or dairy (ie, vegan)...
Editor's Note: Ricki Heller, the force behind Diet, Dessert and Dogs, is one of the best anti-candida champions out there. If you're familiar at all with the restrictions of an anti-candida protocol, you'll appreciate her inventiveness - especially with desserts - and her positive outlook...
by Sophia Hansen, MA, DMBM
I just love Valentine's Day. I love the color red, I love the fact that it's a reason to celebrate love, and I love that we're allowed to give chocolates, flowers and cards as tokens of our affection for those we love. One of my fondest memories as a little girl was making Valentine's day cards to put in my classmates special Valentine's day envelope. I looked forward to cutting the heart shapes, pasting the hearts on the pretty white doilies, and writing my special note to my friends...
Intuition & Symbols
by Katie Higgins
Katie’s blog- Chocolate-Covered Katie- isn’t just any dessert blog: it’s a healthy-dessert blog. Her blog is for anyone who wants to be healthy but refuses to give up eating delicious desserts in the name of health. Katie says, “Happiness and health go hand-in-hand, and how can you be happy if you’re not eating what you truly desire? My favorite food is chocolate...
Editor's Note from Sherri Carter: There's no need to sacrifice delicious desserts in the name of health, especially for Valentine's Day. Here's a healthier version of a Deep Dish Cookie pie to enjoy!
by Matt Frazier
These bars are wonderful. As someone who tries very hard to stay away from processed/packaged foods, but yet is always on the go, these are a great alternative to some vending machine snack or worse fast food. They also are much cheaper to make than buying high end, expensive and organic protein bars, which was a habit I needed to break for the sake of my wallet...
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