Sea salt, lemon, beet, yum.... This is how we hydrate - all day long and with botanicals and minerals that help us absorb the water we are drinking.
Did you know that many modern maladies are simply the result of chronic dehydration at the cellular level?
WHAT TO DO:
1. GET A BERKEY - Berkey makes the best water filters out there and we really can't recommend them enough. From basic filters to cartridges that remove flouride, you are definitely investing health when you get berkey with it.
2. GET TO KNOW BEETS - Beets are filled with betaine (and lots of other goodies) that improve liver and gallbladder function. We need these fat-digesting organs, toxin-removing organs to be functioning if we want to feel good. Sluggish livers and gallbladders can really make us feel crummy. Beets get the motors running and the bile circulating! We love this beet powder and keep it on hand for hydrades, smoothies, and sauces!
3. LOVE LEMONS - These sour fruits are our tummies favorite fruit, hands down. Lemon water helps replenish digestive juices and keep our system running clean.
4. DON'T BE SCARED OF SALT* - Sea salt is PACKED with minerals that have been stripped from modern table salt. Lava, pink Himalayan, black - whatever floats your boat! Just makes sure its straight from the source and in its whole, mineral rich form. You can also add Trace Mineral drops for extra mineral-y goodness.
*Excessive salt does lead to high blood pressure and stressed kidneys, but naturally occurring salt is self-limiting, meaning it is VERY hard to overdo. What gets people is all the crummy sodium added to processed food to add flavor to lackluster food. If you eliminate processed foods, you shouldn't have to worry about overeating salt
HERB GIRL'S HYDRADE
As herbalists and nutritional therapy practitioners, we relish in the interface between nourishing herbs and foods.
We adapted this recipe to be fitting for our students in the Restart Program, a guided 3-week vacation from sugar and processed foods. During this time, we retrain our bodies to burn fat - its preferred fuel - over carbs - the macronutrient that has been villianized by current fad diets but that actually holds tremendous value when consumed in the proper amounts (there is a that reason sweets taste so good!).
The addition of rose hip and licorice powder give a delightful herbal touch to these satisfying chocolates.
Licorice (Glycyrrhiza glabra) is known as the great harmonizer in several herbal traditions for its ability to enhance and round out the flavor and action of other herbs in formula. A little bit goes a long way with licorice, so treat it like you would sea salt. Rose hips (Rosa ssp.) are excellent cardiovascular aids and give a bright touch to the deep richness of the cacao.
Raspberry Rose Chocolate Recipe
keto, paleo, no-sugar, delish!
Ready in 15-20 min (10+ minute chill time)
¾ c coconut butter
¼ c coconut oil
¼ c grass-fed butter
3 tbsp cacao powder
1 tsp vanilla
½ c coconut butter
½ c frozen raspberries
2 tbsp coconut cream/milk
1 tbsp rose hip powder
2 pinches licorice powder
2 tsp maple syrup
1 c toasted, shredded coconut
In a small pan, add ¾ c coconut butter, ¼ c grassfed butter, ¼ coconut oil, 1 tsp vanilla, and 4 tbsp cacao powder, and a pinch of sea salt and heat on medium low until everything is melted. Stir until everything is combined. Remove from heat. Set aside.
1. Filling-In a small saucepan mix together ½ c coconut butter, ½ c raspberries, 2 tbsp coconut cream/milk, 1 tbsp rose hip powder, 2 tsp maple syrup, and a pinch of salt on med-low. Heat until coconut butter is melted and incorporating into the raspberries. Pour ingredients into a blender or use an immersion blender to blend well. Set aside.
Using a silicon ice cube tray, pour the bottom ½ of each cube with the chocolate mixture. Put this in the freezer so it is resting evenly and the chocolate sauce doesn’t cool crookedly in the ice cube molds. Let freeze for at least 10 minutes until the chocolate is set. Remove from the freeze and spoon ~1 tsp of the raspberry filling into each cube mold. Press ~½-1 tsp of toasted coconut flakes into the raspberry filling. Pour the remaining chocolate sauce over each mold so that the raspberry and shredded coconut filling is covered. Return to the freeze for another 10 minute at least to let that set. Remove from freezer and dust in a combination of cacao and rose-hip powder or toasted coconut.
Add 1 tbsp maple syrup to the raspberry filling
Add 2 tsp maple syrup to the chocolate base
Eileen Brantley & Amy Wright
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