My clients and students always ask me what is one thing they can do to improve their health. Or which one food is the most important for a healthy diet. My answer is always GREENS! If there is any place to start – it is with greens. Most people do not eat enough green veggies. So no matter what your diet currently consists of – whether you are an omnivore, vegetarian, vegan, flexitarian (a little bit of this and a little bit of that), raw foodie – it doesn’t matter. Getting your greens in is the first step to optimal and long-lasting health.
Leafy green vegetables are one of nature’s richest sources of a full spectrum of nutrients. So look beyond spinach and broccoli and get familiar with things like kale, collards, swiss chard, arugula, bok choy.
Depending on what your taste buds are calling for, there are so many ways to get your green veggies in. The good news is that each green offers a very different unique taste and texture. Even if you have to sneak them into a smoothie for the fussy ones in the family, I promise you – there is always a way!
Whether you are following a vegan diet or just want to take your nutrition to the next level– greens should be an essential component to your day.
Choosing a leafy green such as kale:
- Helps to purify your blood, supports bone health and prevents the risk of many diseases such as heart disease and cancer
- Gives your body an extra dose of much needed calcium, magnesium, iron, antioxidants and fiber
- Compliments anything and everything on your plate and will boost the nutrients in any meal
- Is especially fantastic when it is just lightly steamed, sautéed or chopped up and marinated raw into a salad
- Makes a super healthy “chip” that is kid and adult friendly. Try this delicious zesty kale chip recipe!
These benefits apply to most greens so really, you can’t go wrong and the possibilities are endless.
It is very common to get overwhelmed when it comes to greens. My suggestion is to start basic. Pick one new green a week to “play” with until you have found a way for you and your family to enjoy it. The number one complaint is that greens are too bitter. Well, yes collards and kale can be bitter – especially if they are new to your palette. Once you find a way to get them into a meal – whether they are added to a smoothie, tomato sauce, chickpea stew, chunky vegetable soup, grain dish or simply dressed with olive oil and sea salt, there is no turning back. You will be hooked because you will suddenly start to feel better, have more energy and you may even lose weight. That doesn’t sound bad does it?
Experiment with natures emerald gems, have fun and make sure you get your greens in everyday. Just remember that a meal isn’t a meal unless there is something green on your plate! Try the Green Garden Veggie Pasta Salad recipe below. We’re making this recipe and many more green veggie-packed recipes at Simple Spring Creations on May 23rd and Green Goddess on June 10th.
Green Garden Veggie Pasta Salad
8-12 oz pasta (kaumt, spelt, Tinkyada brown rice or quinoa)
3 tablespoons extra virgin olive oil
1/2 cup sliced red onion1-2 yellow summer squash or zucchini, quartered lengthwise and cut into 1/2 inch chunks to equal 2 cups
2 garlic cloves, crushed or minced
1-2 cups washed and chopped chard or kale
10-12 spears of asparagus chopped
1 tablespoon finely minced chives
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped fresh basil
Salt and pepper to taste
How It’s Made:
1. In a large stockpot, bring 4 quarts of water to a boil with 1 tablespoon of sea salt.
2. Meanwhile, in a medium skillet, heat 1 tablespoon of olive oil. Add onion and saute for 3 minutes. Add squash, asparagus and continue to cook for 5 more minutes. Add garlic and cook another 2 minutes. Turn off heat and set aside.
3. Cook pasta until al dente. Drain, place in a large, shallow serving bowl, and toss with remaining 2 tablespoons of olive oil, sauteed vegetables, chard and fresh herbs.
4. Season to taste with salt and pepper and serve immediately.
We know that homemade soup is a healthy choice for a meal. It can be filling but low in calories, and all the nutrients from its veggies and protein stay in the broth instead of getting lost in water that will be drained away. But making a homemade broth can be time-consuming, and some days you don’t have time for a dish that you have to watch closely while cooking. So what do you do if you want a soup that’s good for you but also easy to get on the table? Make one with peas.
With both green and yellow varieties to choose from, peas are a wonderful choice for a soup on a cold winter day. Green peas, in particular, have a very distinct flavour and go very nicely with both fresh and dried herbs. The benefit of using dried split peas is that they don’t need to be soaked, like other legumes and beans, but can simply be cooked directly in your soup pot. They need to cook for a good hour or so, but they will eventually break down and blend nicely into your soup.
As for thickening your soups, have you ever considered cauliflower? This healthy vegetable can replace potato, flour, or any other thickener that would typically be used in a soup. Cut up your cauliflower into little florets — they’re a perfect addition to any soup that you are going to blend or purée, and they add a healthy dose of fibre, antioxidants, and vitamin C. Just because it’s white doesn’t mean it lacks nutrients, so make use of this lovely veggie. Cauliflower also makes a great substitute for mashed potatoes!
Looking for more reasons to make a bowl of soup a diet staple this winter?
Six reasons to include more soup in your diet this winter
- Soup is nourishing, warming, and energizing, making it a perfect choice for a fall lunch or dinner.
- You can get a great meal all in just one bowl. All you need to do is include grains, veggies, and/or salad with your soup to make a full meal
- Soup is easily stored in the fridge or freezer, so you can make a big batch and it will last for a few days, weeks, or even months.
- It’s an easy meal to take on the go. Simply warm your soup up in the morning and pack it in a thermos for a healthy and inexpensive packed lunch.
- Soup is a comforting, feel-good meal. There is truth to the idea of eating soup to stay healthy — a nourishing bowl of soup can go right to your soul and uplift your spirits, as well as your immune system.
- Finally, soup can help with controlling weight. Having a low-calorie bowl of soup before a meal can help to make you feel fuller and suppress hunger — you may actually eat less of the more-caloric main dish.
Cauliflower and pea soup
Here you have it, the world’s easiest soup. Well not really, but it is pretty simple and made all in one pot — just warm, purée, and serve!
2 ½ cups green or yellow split peas
1 large onion, peeled and chopped
3 carrots, peeled and chopped
1 head of cauliflower, cut into small florets — or try 1-2 small sweet potatoes if using yellow peas (to thicken and sweeten)
2 celery stalks, chopped
Pinch of rosemary
Pinch of thyme
Pinch of sea salt
Freshly ground black pepper
1 large bunch of greens (kale, spinach or chard)
1. In a large soup pot, put 6 cups of water and bring to a boil over high heat. Add the split peas, onion, carrots, cauliflower, celery and herbs. Stir and bring to a boil again.
2. Reduce the heat and simmer, uncovered, until the peas and vegetables are tender, about an hour. If you prefer a creamy soup, transfer half the mixture to a blender and blend until smooth. Return it to the soup pot and mix well to combine.
3. Stir in chopped greens of choice into warm soup, to wilt.
4. Season to taste with salt and pepper and serve immediately.
This article was originally posted on Chatelaine.com
Nearly at their seasonal prime, blueberries will be bursting their blue richness on Canadian soil over the coming weeks. If there were one berry to be consuming on a regular basis, it would be the blueberry. Blueberries are ranked among the top superfood fruits and vegetables for their antioxidant activity. Not only that but they are loaded with vitamins, minerals and other beneficial nutrients that make them even more delightful to consume.
If you don’t already have enough reasons why you should be consuming these blue gems…here’s a few more.
5 Benefits of eating blueberries
- Blueberries are a source of the antioxidant ellagic acid which blocks metabolic pathways that can lead to cancer
- Blueberry skins contain resveratrol – which has proven to have anti-cancer, anti-inflammatory and blood sugar lowering properties
- Blueberries are an excellent source of vitamin C, E and fiber.
- They are only 81 calories per cup!
- They’re a cool and refreshing fruit perfect for hot summer days!
5 Uses for Blueberries
- Combine them in a fruit salad with other berries
- Blend them into a smoothie for liquid nutrition
- Bake them into muffins or pancakes
- Eat them fresh right out of the container
- Make a blueberry pie!
Wild Blueberry Tart
- 1 cup almonds, roasted and cooled
- 3/4-1 cup oat flour
- 2 tbsp maple crystals or organic sugar
- 1/4 tsp baking powder
- Pinch of sea salt
- 3 tbsp melted coconut oil
- 1/4 cup maple syrup
- 2 tbsp agar flakes (natural form of gelatin)
- 1 3/4 cup apple juice
- 2 tbsp tapioca (or cornstarch) dissolved in 1/4 cup apple juice
- 2 tbsp maple syrup
- Sea salt
- 2 cups fresh wild blueberries, washed and drained
Preheat oven to 350F. Oil a 9” tart pan.
For the Crust:
- In food processor, grind nuts to a meal. In mixing bowl, combine nuts, flour, maple crystals, baking powder and salt.
- In separate small bowl, whisk together oil and maple syrup.
- Mix wet ingredients (oil and syrup) into dry ingredients (nut meal and flours).
- Press crust mixture into tart pan. Refrigerate 15-20 minutes, then bake 20-25 minutes. Let cool completely.
For the filling
- In a small pot, simmer agar flakes in apple juice until agar completely dissolves. When agar dissolves, add tapioca/juice mixture. Whisk until mixture thickens. Add maple syrup.
- Add pinch of salt and berries. Cook 6-8 minutes. Remove from heat and let mixture cool partially. Pour into cooled crust pan.
- Let set completely. Garnish with mint before serving. There may be a small amount of filling left, you can enjoy as a pudding by blending in food processor.
It seems like more and more lately we keep hearing about superfoods. The question is, do you know what a superfood is and what qualifies it as a superfood?
What Are Superfoods?
Superfoods are a category of foods found in nature; they are superior sources of essential, super-power nutrients, nutrients we can’t make ourselves. They are the most powerful foods on the planet, and are powerhouses for the transformation to a slender, healthier you. If you are what you eat, why not be super?
Where Can I Find Them?
Superfoods can be found everywhere. You are likely using many of them already everyday. Not all superfoods come from exotic places like Costa Rica and Thailand – but many are right here in North America and can be found at your local health food store, grocery store or farmer’s market.
Everyday foods such as kale, quinoa, sweet potatoes, blueberries, and raw honey are amazing superfoods to start with. If you want to get exotic – include superfoods such as nori seaweed, cacao, goji berries, maca, Maqui, and mesquite as well.
Superfoods Also Include:
- Raw foods – (food not heated above 48 degrees Celsius or 120 degrees Fahrenheit),
- High enzyme foods - (foods that easily break themselves down are easier on our digestive system, such as mangoes, pineapple, papaya and avocados)
- Organic foods - (foods grown without pesticides, herbicides, and chemicals)
- Fresh, local foods (visit local farmers markets and taste the difference that local foods make!)
When Choosing Your Superfoods:
Look for foods with a variety of colour, texture, flavour and shapes. This makes your meals and snacks exciting! No one wants a boring meal that doesn’t taste good.
Focus on high nutrient-dense foods over low calories. Calories don’t determine how many vitamins, minerals, enzymes or overall nutrients are in a food item. Superfoods have concentrated nutrients (protein, carbohydrates and fats) and provide so much nutrition in every bite. It’s also important to get away from focusing on calories all the time. It can become obsessive and you may loose sight of actually consuming good quality food!
They make you happy! They help you to actually lose weight because you will be eating foods that satisfy and satiate, rather than make you crave other foods! Your cells become saturated with nutrition. Plus:
- They give you energy
- They help your body to detoxify
- They give you mental clarity
- They promote activity and weight loss
- They improve immunity
- They clear and brighten your skin
If you want a FREE spot in this class see details here!
Superfood Power Balls
What’s in it?
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
2 tbsp hemp seeds
1 cup chopped dates
1/4 cup goji berries
2 tbsp cacao nibs or cocoa powder
1 tbsp raw honey or coconut nectar
1/2 tsp vanilla powder
1/2 tsp cinnamon
1/4 tsp sea salt
2 tbsp Sun Warrior Protein Powder (Use code MW007 when checking out at RAW ELEMENTS for 5% discount)
How it’s made!
Place all the ingredients into the bowl of a food processor and pulse until you get a thick “doughy” consistency. Roll into bite size balls for quick power bites –perfect for your purse or a midday snack or after a workout.
What are your favourite Superfoods?
It’s that time of year again when seeing the sun come out from behind the clouds makes me want to be outside. I want to play, and I want to get fit!
The question that’s always asked of me though, especially because I’m active and vegan, is how I have enough energy to get through my days and my workouts? Well, I simply say that I have the perfect solution: plant-based foods. Not only are they filled with the most highly nutritious and bio-available vitamins and minerals, but they taste great too.
Plant based foods provide all of the macronutrients (proteins, carbohydrates, and fats) essential in maintaining optimal energy. Since working out causes physical stress, it creates acidity in the body. In order to regain a state of alkalinity, it’s essential to neutralize the body by consuming a plant-based diet filled with neutralizing plant-based foods.
My top sources of energy foods:
- Hemp Seeds – contains omega 3 fats and provides long sustaining energy. I love to put them on salads, in smoothies and cereal.
- Chia seeds – are loaded with fiber and expand when soaked. Chia makes the most delicious morning porridge. Amazing for before my workouts.
- Kale - is a green leafy powerhouse veggie. It is loaded with magnesium and is alkaline forming. Chopped up in a raw salad or steamed on the side of quinoa, kale completes any plate.
- Sea vegetables – storing a wide range of trace minerals and nutrients, sea vegetables provide natural sodium to the diet. My favourite sea vegetable is arame or nori – they give me mental clarity and focus.
- Tempeh – one of the highest sources of plant protein, is fermented, and is easy to digest. I love marinating tempeh with cider vinegar, lemon juice and coconut oil for a boost to my salads and wraps.
- Coconut water and coconut oil – coconut water replenishes the body with much needed electrolytes. So when I am working out, this is my go to beverage. Coconut oil – is loaded with medium chain fats, so they are a quick source of energy and nourishment before and after activity.
- Quinoa - contains all of the essential amino acids which are crucial building blocks for protein. Protein builds muscle, so it is important to consume protein especially after a workout.
- Goji berries – are a natural source of antioxidants, protein and fiber. They are perfect in a trail mix before a workout or great tossed in a smoothie after a workout.
- Cacao – one of nature’s richest sources of magnesium. Gives me a natural boost of energy. Cacao gives me the perfect excuse to have chocolate for breakfast. Tossed in a smoothie or cereal it adds the perfect crunch and kick!
- Honey – loaded with enzymes, antibacterial and antimicrobial properties honey is soothing and easy to take down. It is a natural source of sugar and calories so it makes a perfect addition to my pre workout snack and it also gives me that extra boost of energy.
These are the foods that I reach to when I want to get moving, and I highly suggest them to anyone who hasn’t tried them yet. I know my body’s going to use them well and efficiently, and give me that boost of energy without causing me to crash and burn out. They are sustaining, nourishing, and versatile enough that I can consume them daily in multiple ways without ever getting bored of them.
To learn more ways to fuel your workouts, join us for our Fit and Fabulous cooking class on May 21st where we will be making homemade energy bars, happy hemp loaves and liquid nutrition smoothies that will help take your body and fitness goals to the next level!
When your mum used to say to you “Eat all your veggies!” it was for a good reason. Vegetables are a must that should be included your diet to keep you feeling healthy and fabulous. Not only are vegetables rich in fiber, minerals and vitamins, but for those wanting to look as good as they feel, vegetables are low in calories, excellent energy sources, and help maintain a healthy weight.
That’s why it pains me when I often hear that people throw out the stems, tops and skins of their fruits and veggies. You may not realize it, but they usually carry more nutrients than the fruit or vegetable themselves. If you’re going out of your way already to buy beautiful, fresh, or even local and organic produce, then why waste the most nutritious parts? Unless you are composting – you’re getting rid of essential nutrients that could be benefiting you.
Most stems, skins, and even leafy tops to fruits and veggies are loaded with fiber and nutrients. Since the stem is the component that’s rooted in the soil, it contains more substantial vitamins and nutrients. For vegetables such as kale, collards, parsley and swiss chard – don’t get rid of those precious stems!
Then there’s the tops. This is for vegetables like beets, carrots, or any other vegetable that sprouts a leaf or anything green. This is indicating that the vegetable is full of vibrancy and nutrients, so don’t just cut them off and toss them into the garbage. They’re very useful and can be a great contribution to your diet.
The skin of most fruits and vegetables such as apples, oranges, potatoes, squashes and even kiwi, contain antioxidants, fiber and other health promoting properties.
What can you do with your leftover stems, tops, and skins?
Depending on the type of fruit or vegetable – whether it’s a leafy green or root veggie – there are different uses for them.
Uses and benefits for your stems, tops, and skins
- Stems make a great the base to a stir-fry. Add in broccoli and swiss chard stems at the beginning along with your onions and celery. That way they can soften and absorb lots of flavour.
- Stems make are great for the base for a soup stock (collard stems, kale stems, parsley stems). Let them infuse in your water for an hour or so and then remove. They will leach all of their nutrients into your soup stock.
- The skins from citrus fruits contain bioflavonoids, which are amazing antioxidants. Use the zest of an orange into a cookie, muffin or yogurt.
- Put the stems and skins of any fruit and vegetable through your juicer. From collards, kale, broccoli and chard to carrots, beets and apples.
- Bake your potatoes and squash with the skins on. Potatoes skins have potassium, iron, and vitamin C.
- Use the tops of beets and stems of swiss chard to make a wonderful and colourful side dish. Beetroot tops are loaded with calcium, magnesium and iron.
Garlicky Green Stem Sautee
3 cloves of garlic
2 large bunches of whole beet root tops and swiss chard
1-2 tbsp extra virgin olive oil
How you make it!
- Fold green leaves in half lengthwise and cut away the leaf from the inner ribs or stem.
- Chop up the stems into small pieces and set aside.
- Pile about 5-6 leaves on top of one another, and roll into a tight roll
- Starting at the top and cutting across the leaves, slice the leaves into needle thin strips.
- In a large skillet, heat the oil over medium heat.
- Add the garlic and sauté for a few seconds.
- Add the stems, season with salt and pepper and sauté for 5 minutes or until soft.
- Add in the green leaves and cook until they are bright green, and are just short of their wilting point.
“Chocoholic”, “choco-junkie”, “La Choco Aficionado” – you name it, I’ve been called it. As a chocolate lover, I’ve always been sourcing and looking for the latest and tastiest ways to create chocolate recipes at home, and every once in a while, I come across a particularly great product that inspires me (and makes its way into my purse or gym bag!)
I’ve known about Righteously Raw for a couple years now, and each product I’ve tried has been better than the last. Not only are the ingredients very pure, but each variety is loaded with a layer of superfoods – which makes the bar extra chewy, extra healthy, and extra delicious. This time, I was especially excited to try a different flavor, the Rose Maqui Bar.
It’s not easy to find a raw chocolate that tastes as good as this one. Not only is it nut free, but it also has the added benefit of one of my favourite superfoods: Maqui. Maqui is native to South America, is very high in antioxidants, and it allows your body to get rid of unnecessary toxins. Keep in mind that the Rose Maqui Bar is pure, organic, vegan, raw, gluten/nut free and kosher chocolate. Talk about a chocolate bar loaded of hearty goodness!
Since I am so delighted with the Rose Maqui Bar, I’d love for you to try it. Tell me why you’re eager to try this chocolate, and I’ll send one over to you for free! Hurry – the contest ends on February 10th, 2011 at 3:30pm EST and there’s only ONE winner!
Or, if you simply cannot wait to try them yourself or get an early Valentine’s gift for your secret crush, you can find the Rose Maqui Bar at various different health food stores in Toronto.
We’re looking forward to hearing your thoughts!
It’s not hard to tell by now if you have been reading my blog that i am a smoothie fanatic. Coming out with new combinations all the time to get my morning fix for a super powered breakfast.
With the help of my friends at Navitas Naturals – I am able to infuse my smoothie with the best of super foods.
I have been sampling this wonderful new dried berry powder from the Macqui berry.
Here are the specs.
The edible purple berries of the native Chilean evergreen shrub (Aristotelia chilensis).
Maqui berries are native to the pristine Patagonia region of Chile, where they are regularly consumed by the Mapuche Indians – one of the longest-living cultures in the world. Recently, scientific research has confirmed a strong connection between the protective nutrients found in maqui berries and richer, disease-free mode of living.
The Power of Maqui
With an amazingly high ORAC value, maqui berries offer more antioxidants than any discovered fruit – with a particularly high potency of anti-aging flavonoids like anthocyanins and polyphenols. Recent studies have demonstrated these antioxidants to support a wide variety of bodily functions, including improved brain performance, heart health, liver strength, anticancer activity and – as the Machupe Indians likely know – overall longevity. Plus, the fruit offers a premium source of vitamin C, calcium, iron, potassium, and is a natural anti-inflammatory food.
With such a profoundly rich supply of health-improving phytochemicals, even using just small amounts of maqui powder will vastly enhance the nutritional benefits of other foods or recipes. Containing a mild, unsweetened berry flavor, maqui is easy to use: try blending with other fruits or sweets in smoothies, desserts, or sprinkle on top of a breakfast bowl.
a herbaceous plant native to the high Andes of Bolivia and Peru. It is grown for its fleshy hypocotyl, which is used as a root vegetable and a medicinal herb.
The root of the maca plant has been used in indigenous Andean cultures as a source of nourishment and healing for many millenniums. A radish-like root, maca is indigenous to the mountainous and ragged terrain of the Peruvian highlands. Although its foliage may be small and unassuming, the harvested root of the maca plant was traditionally used by Incan warriors in preparation for difficult expositions and battles, and was consumed to increase stamina and energy. So esteemed was this special root, that it later became used as a form of currency by the Spaniards — a practice which still carries on in some areas of Peru even today. Enjoying a massive resurgence in use, maca continues to be one of the most appreciated superfoods on the market. Navitas Naturals offers maca in 4 forms to suit all needs: a raw powder, a gelatinized powder, and a capsulated form of each.
Given that this is a superfood powerhouse, different from Acai – which I also greatly love, I am thrilled to have it part of my morning smoothie routine.
To complete my bowl I have added my
Maca Macqui Breakfast Bowl
1 cup almond milk
1 scoop Sun Warrior Protein
1/2 frozen banana
1/2 cup frozen blueberries
1/4 cup chopped spinach
1 tsp maqui powder
1 tsp maca powder
1 tbsp coconut oil
Place all ingredients in the blender and blend until smooth! Enjoy and top with some GIRLNOLA granola!
What can I say, I am a tea lover and have been for years. I am always excited to try new blends, combo’s flavours. Ever since David’s Tea came into my life, I have just been loving their blends.
I have to mention, that it’s not only about their tea…but about the whole experience. They have the friendliest staff at almost every location. They are always eager to give you a sniff or a taste of the latest features or whatever your heart desires.
They have natural sweeteners like honey and (agave) as well as alternative milks such as almond milk. They are eco-friendly and respective of packaging, which I like! If you bring in your own tumbler or one of theirs you get a special discount – which is always nice!
To make me an even happier customer, they sent Abby (my assistant) and I some yummy samples of their summer tea collection to test out. Not that I needed to be swayed any more!
So here is what we got:
Green and Fruity
Midsummer’s Night Dream
Three Lemon Green
Don’t they all sound amazing?
The first one we tried was Luscious Watermelon. We couldn’t decide if it reminded us of Jolly Ranchers or some version of a lip balm we used to wear, but either way it was a much more delicious (healthier!) alternative! Next we tried the Raspberry Nectar tea. It has a nice zing from the lemon grass. It would be refreshing and perfect as ice tea on a humid Toronto summer day. Green and Fruity was amazingly refreshing, it would go really well with a bowl of fresh fruit (local Ontario berries for example ). Then we tried Midsummer night’s dream – which is citrusy-mint. It has a unique flavour that is cooling and intriguing. Lastly was the 3 lemon, which was truly a favourite of mine. There is nothing like a lemon tea to finish off my night. It is light and cooling and infused rooibos and loaded with antioxidants.
The best part about any of these tea blends, is that they can be steeped and chilled. Making a refreshing iced tea or something to put in your water bottle to sip on during these incredibly hot days.
If that’s a way to drink water, I don’t know what could be better!
Now we want to hear from you…do you drink David’s Tea?
If so, what flavours are your favourites and why? Do tell! We want to hear!
I am continuously on the look out for great products that I want to support and promote – especially when it comes to chocolate. Mark and Bridgette have been at it for the last few years and have brought their love for chocolate to life.
They have masterfully created a line of raw chocolate bars that are made with Love and Gratitude, 70% plus pure cacao paste, chocolate, pure cane sugar and crafted essence extracts for each bar. Whether mocha, mint, ginger, orange, spice or just plain delicious original.
Why Giddy Chocolate?
As you know, I am not one for packaged products, but there are a few that I endorse and think are a great addition to a balanced lifestyle. Especially when it comes to chocolate. Since most commercial chocolate bars are just not an option (being loaded with sugar, dairy and containing cocoa that is devoid of any nutrition), why not get your hands on some pure giddy love. Carry them around in your purse or car (though not on a hot summer day). Keep them in your freezer, bring them to a movie, share with a friend – or mix into recipes.
I like to crumble my mint giddy yoyo bar on top of some Coconut Bliss ice cream for a chocolate – minty dessert. I have also crumbled down the original and ginger to top on some strawberries for a refreshing and tasty dessert. Your options are limitless.
The giddy yoyo chocolate is from the most pristine and exotic lands. They way the cacao processed is minimally invasive keeping the cacao as intact and as pure as possible. There is no side effects or strong caffeine-like reactions from consuming giddy yoyo, just pure enjoyment. To find out more see here.
The cacao bean is one of nature’s highest sources of magnesium and antioxidants, it is also high in iron, vitamin C, zinc, manganese, chromium, copper and fiber. Kind of like a multi-vitamin? It is also beneficial to your cardiovascular system, prevents against cancer, can balance blood sugar, lower cholesterol and makes you happy as cacao contains trytophan which is key for mood-enhancing and overall feeling good!
Now that you know why chocolate is so good for you, I want you to have the chance to try one of these amazing bars. I only have a few bars to give away, so please tell me why you are worthy of a giddy yoyo bar.
What you need to do to win is:
Comment below – tell me why you love chocolate or why you want to try some giddy yoyo.
Who ever shows the most activity and the most love – will win one of the 6 bars that I have to give away.