Eat Well


Long before we began turning cacao into the chocolate we know today, it was crushed and consumed as a dark, bitter drink at religious ceremonies throughout the South Americas. Without modern heat processing, cacao retained its high levels of nutrients and the ancients recognised the health benefits, revering it for its superfood qualities and simply adding a touch of chilli to enhance its flavour.

Unfortunately, as modern-day processing methods developed and we discovered sugar on a commercial level, the hot cacao drink of the past turned into what we now know as hot chocolate — a poor, sickly-sweet version of a drink that was once nutritious and healing.

Thankfully, some new players are emerging on the hot chocolate

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Eat Well

Eat Well7 min letti
Cooking With Miso
Miso is made in a few different varieties. White miso is a lighter version and is sometimes referred to as light miso, and is often sweeter and has a shorter fermentation time. Serves: 2 500g firm tofu, cut into bite-sized cubes1 head broccoli,
Eat Well1 min lettiRegional & Ethnic
Stoney Creek
Recipe / Stoney Creek Serves: 4–8 2 well-ripened bananas60g butter90g brown sugar2 eggs2 tbsp warm milk100g Stoney Creek Flaxseed Flour60g self-raising flour1 tsp ground cinnamon⅓ cup crushed almondsExtra cinnamon, to dustWhole almonds, to decora
Eat Well6 min lettiCookbooks, Food, & Wine
In conversation with … O Tama Carey
OTama Carey never had any aspirations to be a chef, but an accidental stint in a London restaurant began a journey that would see her work through an impressively diverse roster of kitchens, from French training at Bistro Moncur, to a stint at Japane