101 Best Superfoods

Hey everyone. This will be a series of the 101 best superfoods out there. The term superfoods gets tossed around all over the place. It is a bit of a marketing tool that can trick people into thinking that they are eating healthy. This series of posts is more concerned about eating real. whole foods and their benefits, as opposed to looking into the latest diet fad. When it comes to eating food, whole foods are your best bet. It is also a good idea to buy local, in season foods as well. This could be from your local farmer's market, or just be knowing which foods grow best during which seasons. Now lets get to today's superfood...

Today's superfood is Cocoa. Cocoa powder is made by removing most of the fat (cocoa butter) from the tropical cocoa bean. This leaves a rich, sugar free chocolate flavor that is ready to use in all sorts of guilt free homemade treats. Cocoa powder has many benefits. Cocoa powder is packed with natural plant nutrients called flavanols. Recent research indicates flavanols can have beneficial effects on blood pressure and the health of blood vessels, as well as on the body's sensitivity to insulin- all of which help lower the risks of heart attack, stroke and diabetes. Cocoa powder also provides fiber and minerals essential for good health, such as iron, magnesium, phosphorus, potassium, and copper; yet it is very low in fat and calories.

Natural cocoa powder is a light brown color and more acidic than Dutch process cocoa, which is a darker reddish brown. It's best to choose the type the recipe calls for since the lower acidity of Dutch process cocoa can change performance, especially in cake and cookies. Keep cocoa powder in an opaque, airtight container in a cool, dark place. It will last up to two years this way. Don't mistake cocoa powder with hot cocoa mix, which blends cocoa and sugar, resulting in a different product.

Cocoa powder is most often used in baked goods, such as brownies and cakes, and can also be used in puddings and beverages. Cocoa powder has savory abilities too, as in classic Mexican mole or as an alternate ingredient in chili recipes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise in the oven. Dutch process in cocoa needs baking powder to create the same effect.

So there you have it. I hope you learned something new today. Be sure to be on the lookout for the next post. I thank you for stopping by and I will see you again soon.