Friday, September 28, 2001


So now, after indulging in a wonderful chocolate brownie with my coffee, both from the Clove Cafe in lovely High Falls, NY, I approach the subject of chocolate with a smile on my face, you bet!

Chocolate, as you know, was highly esteemed by the Incas, Mayans and Aztecs for its energizing properties. The Indians of the Vedic civilization were apparently unaware of this "food of the gods." Qualitatively, chocolate is warm, heavy and moist. So right away we can see that if there is any dosha that may seem to benefit from chocolate, it would be Vata which is cool, light and dry. This is especially true for milk chocolate. The caffeine may pose a bit of a problem for Pitta and less so for Vata. The heavy and moist qualities along with its fat content do not bode well for Kapha. However, I firmly believe that really good quality bitter, dark chocolate (I prefer that which is 70% Cocoa and does not have much sugar, which is very rajasic) can be a balm for the soul if taken in moderation. As we now know, there are true health benefits that can be derived from chocolate, but we should approach it as a fairly strong herb rather than as a weak food item. Therefore, less is truly better. At all costs, avoid cheap sugar-laden stuff with all sorts of non-food filler.

On the cold, dry nights we've been having up here in the Hudson Valley, my wife and I have been enjoying settling in with the following hot drink.

1/2 to 1 Tbsp. Ghirardelli Premium Unsweetened Cocoa
1/2 to 1 Tbsp. Roma (you can use any roasted grain beverage of your choice)
1 Cup Milk (or water for heavy Kaphas)

Mix Cocoa and Roma and set aside.
Begin to warm milk or water over the stove.
Add cocoa and roma mixture to heating milk or water and stir until steaming.

I enjoy just as is. For those of you with a sweet tooth (or Vatas who need to temper the bitterness) add some raw honey. Pittas use Sucanat or date sugar. Salute!

posted by Poep Sa Frank Jude | 11:50 AM | top | link to this | email this: | | | 0 comments