Comments on: raw hot chocolate http://sweetbeetandgreenbean.net/2009/12/21/raw-hot-chocolate/ Tue, 15 May 2012 05:00:02 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Meghan (Making Love In The Kitchen) http://sweetbeetandgreenbean.net/2009/12/21/raw-hot-chocolate/#comment-643 Meghan (Making Love In The Kitchen) Mon, 28 Dec 2009 03:08:11 +0000 http://sweetbeetandgreenbean.net/?p=1376#comment-643 Buckwheat milk! Genius. I heart buckwheat and this is such an amazing touch for the hot chocolate. I have been all over this as the bevvy of choice lately. Nothing better than raw hot chocolate! Buckwheat milk! Genius. I heart buckwheat and this is such an amazing touch for the hot chocolate. I have been all over this as the bevvy of choice lately. Nothing better than raw hot chocolate!

]]> By: jacqueline http://sweetbeetandgreenbean.net/2009/12/21/raw-hot-chocolate/#comment-642 jacqueline Sun, 27 Dec 2009 16:11:53 +0000 http://sweetbeetandgreenbean.net/?p=1376#comment-642 great question! for food to be considered "raw" it must not go above a certain temperature, the maximum is around 115F, so using a stove would be out of the question. that's why the blender is used, to keep the temp low. this is done to maintain the integrity of the active enzymes, vitamins and antioxidants. while heating doesn't render food completely void of nutritients, it is more potent before cooking. if you've never tried it before, chocolate in it's unrefined form gives you a boost of energy similar to caffeine and is very high in antioxidants. agave is a low glycemic sweetener so it doesn't give you a blood sugar rush like more refined sweeteners. and the buckwheat milk is light while its active enzymes help you digest it, so it is much easier on your system than dairy. if you don't prescribe to a raw food diet then you can definitely heat this recipe on the stove, it will still taste great! great question! for food to be considered “raw” it must not go above a certain temperature, the maximum is around 115F, so using a stove would be out of the question. that’s why the blender is used, to keep the temp low.

this is done to maintain the integrity of the active enzymes, vitamins and antioxidants. while heating doesn’t render food completely void of nutritients, it is more potent before cooking.

if you’ve never tried it before, chocolate in it’s unrefined form gives you a boost of energy similar to caffeine and is very high in antioxidants. agave is a low glycemic sweetener so it doesn’t give you a blood sugar rush like more refined sweeteners. and the buckwheat milk is light while its active enzymes help you digest it, so it is much easier on your system than dairy.

if you don’t prescribe to a raw food diet then you can definitely heat this recipe on the stove, it will still taste great!

]]> By: Ben http://sweetbeetandgreenbean.net/2009/12/21/raw-hot-chocolate/#comment-641 Ben Sat, 26 Dec 2009 04:49:37 +0000 http://sweetbeetandgreenbean.net/?p=1376#comment-641 Why does it matter if you heat it up by blending or by putting it on the stove? Heat is heat. Why does it matter if you heat it up by blending or by putting it on the stove? Heat is heat.

]]> By: The Voracious Vegan http://sweetbeetandgreenbean.net/2009/12/21/raw-hot-chocolate/#comment-640 The Voracious Vegan Tue, 22 Dec 2009 10:46:14 +0000 http://sweetbeetandgreenbean.net/?p=1376#comment-640 Wow! This sounds fabulous, I love how creamy it looks. Thanks for sharing this great recipe....I'm off to the kitchen to give it a try.....even though it is 80 degrees outside. Wow! This sounds fabulous, I love how creamy it looks. Thanks for sharing this great recipe….I’m off to the kitchen to give it a try…..even though it is 80 degrees outside.

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