DISCOVER WHY CACAO IS ONE OF THE MOST POWERFUL ADDITIONS TO YOUR LIFESTYLE FOR HEALTH AND WELLBEING.
Welcome to the wonderful world of Cacao... This article is designed to be a (somewhat) short and succinct read to get you started on your journey of CACAO....
SO… WHAT IS CACAO, AND WHERE DOES IT COME FROM?
In short, cacao is simply pure chocolate with nothing added. It comes from the fruit (cacao pod) of the Theobroma Cacao tree.
SO… WHAT IS CACAO, AND WHERE DOES IT COME FROM?
In short, cacao is simply pure chocolate with nothing added. It comes from the fruit (cacao pod) of the Theobroma Cacao tree.
THE PROCESS :
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First, the beans (or seeds) are taken from the fruit before they are left to ferment for 3-5 days, usually in wooden containers. From there, the beans are laid out in the sun to dry. Once they have reached the perfect flavor state, they are then selected to be cleaned from twigs, stones, and any other possible impurities, before going through a dehydrator.
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Lastly, they are shelled to remove the husk, left only with pure cacao nibs. The bean fragments (cacao nibs) that are left are then ground into a thick paste, which is then cooled, becoming a solid, rich dark chocolate slab.
A BRIEF HISTORY
There is much debate over where the oldest traces of cacao can be found. Traces of cacao have been documented back to 4000 BC, along the coast of Southeast Mexico in the state of Chiapas and Tabasco, as well as Guatemala and the south-east zones of Peru. These Mesoamerican regions were home to cultures such as the Olmecs, Mixe and Zoque cultures, and later Mayan, Inca, Moche, and Nasca.
The scientific name Theobroma Cacao was given to the species by the Swedish botanist Carl Linnaeus in 1753. Theobroma means 'food of the gods' in Latin, and the word "cacao" is derived from the Nahuatl (Aztec language) word xocolatl, from xococ (bitter) and atl (water). Many ancient cultures believed the cacao bean had magical, or even divine properties, suitable for use in the most sacred rituals of birth, marriage and death. By the 17th century, chocolate was a fashionable drink throughout Europe, believed to have nutritious, medicinal and aphrodisiac properties. It remained a privilege of the rich until the invention of the steam engine, making mass production of edible chocolate possible in the late 1700s.
The scientific name Theobroma Cacao was given to the species by the Swedish botanist Carl Linnaeus in 1753. Theobroma means 'food of the gods' in Latin, and the word "cacao" is derived from the Nahuatl (Aztec language) word xocolatl, from xococ (bitter) and atl (water). Many ancient cultures believed the cacao bean had magical, or even divine properties, suitable for use in the most sacred rituals of birth, marriage and death. By the 17th century, chocolate was a fashionable drink throughout Europe, believed to have nutritious, medicinal and aphrodisiac properties. It remained a privilege of the rich until the invention of the steam engine, making mass production of edible chocolate possible in the late 1700s.
NUTRITION & HEALTH BENEFITS
Cacao is arguably the most nutritionally dense & complex food on earth, so much so, it’s often coined as Nature’s antidepressant! Cacao is rich in minerals, including iron, magnesium, zinc, and a small amount of manganese, copper, chromium, calcium, and B vitamins. It is also abundant in antioxidants - that support cardiovascular health in particular, and why cacao is known amongst the community as a heart medicine. Cacao is also known for its powerful mood-improving compounds anandamide, the ‘bliss’ molecule, and phenylethylamine (PEA), which increases dopamine production, enhances attentiveness, focus, and mood. The high amount of theobromine acts as a gentle, long lasting cardiovascular stimulant, giving users sustained energy without the crash.
CACAO CAN...
- GIVE US SUSTAINED ENERGY WITHOUT JITTERS OR THE DREADED CRASH
- IMPROVE MOOD
- ENHANCE CREATIVITY & FOCUS
- DEEPEN THE CONNECTION TO OUR HEART & EMOTIONAL BODY
- IMPROVE ATHLETIC PERFORMANCE
- SUPPORT OUR PRESENCE & SPIRITUAL PRACTICE
- IMPROVE BRAIN & HEART HEALT
WHEN TO DRINK CACAO
Before meditating.
Before any type of movement: yoga, pilates, dancing.
Painting, arts & crafts.
Corporate environments for focus & attentiveness.
Breathwork or a type of shamanic practice.
Before going to the gym or doing something physically intense.
Before doing an assignment or creative project.
Using it as a way to connect with friends, family, & loved ones.
Cacao is an incredible morning drink, however, it's not the only time to drink it and experience the many benefits it .
Before meditating.
Before any type of movement: yoga, pilates, dancing.
Painting, arts & crafts.
Corporate environments for focus & attentiveness.
Breathwork or a type of shamanic practice.
Before going to the gym or doing something physically intense.
Before doing an assignment or creative project.
Using it as a way to connect with friends, family, & loved ones.
Cacao is an incredible morning drink, however, it's not the only time to drink it and experience the many benefits it .
A SIMPLE RECIPE FOR MAKING CACAO
. You will need:
1. Boil the kettle and let it sit while you make your cacao. You want the water to be hot, but not boiling (approx. 70 degrees).
2. Start with 15g-20g of cacao. (Larger doses would be upwards of 30g it it used only in CEREMONY under the guide of Shaman or Facilitator).
3. Add 100-150ml of hot water.
4. Add around 50ml plant milk of your choice to a blender or a hand blender is fine too).
4. Add your sweetener like approx. 1-1.5 tsp honey or other .
6. Blend for approx. 10 seconds or until frothy. Serve, and enjoy!
- Ceremonial grade cacao.
- Nut milk of choice - choose NON DAIRY, plant milk : almond milk, rice milk, coconut milk or oat milk.
- Sweetener - don't use white or brown sugar, choose from raw organic honey; other alternatives could be coconut sugar, stevia, date syrup, or agave nectar.
1. Boil the kettle and let it sit while you make your cacao. You want the water to be hot, but not boiling (approx. 70 degrees).
2. Start with 15g-20g of cacao. (Larger doses would be upwards of 30g it it used only in CEREMONY under the guide of Shaman or Facilitator).
3. Add 100-150ml of hot water.
4. Add around 50ml plant milk of your choice to a blender or a hand blender is fine too).
4. Add your sweetener like approx. 1-1.5 tsp honey or other .
6. Blend for approx. 10 seconds or until frothy. Serve, and enjoy!
Keep in mind that no matter how delicious and nutritious Cacao drink looks and sounds Cacao is contraindicated for those who are taking anti-depressants, especially MAOIs and some SSRIs.
Cacao causes your heart rate to increase, so if you have a serious heart condition or high blood pressure you shouldn’t take it at all or only 15g per 200ml of water.
You shouldn’t take it if you have a epilepsy. If you’re pregnant or breastfeeding it’s not recommended to take it too.
(If you have any of these conditions stated above and/or you are unsure about anything relating to the health side of Ceremonial Cacao, please don’t hesitate to get in touch with me and I will be happy to answer questions as best I can.)
Cacao causes your heart rate to increase, so if you have a serious heart condition or high blood pressure you shouldn’t take it at all or only 15g per 200ml of water.
You shouldn’t take it if you have a epilepsy. If you’re pregnant or breastfeeding it’s not recommended to take it too.
(If you have any of these conditions stated above and/or you are unsure about anything relating to the health side of Ceremonial Cacao, please don’t hesitate to get in touch with me and I will be happy to answer questions as best I can.)
Cacao Blessings
INGA
INGA
