Green St. Goods

Need a last minute Valentine? Or just a little indulgence for yourself? I have twenty Raw Chocolate Valentine gift bags for sale. Tomorrow only. You get 6 of m...y Bliss Bon Bons and two chocolate hearts, one regular and the other spicy chipotle chocolate. All gift wrapped and ready to go. $20 for Raw Chocolate Majic. Blissful. Pick them up after noon tomorrow here at 17315 Antioch Rd OPKS 66085 on the front porch. Please message me as I have a limited amount left. All of my ingredients are of the highest quality and as organic as possible. The Bon bons interior is sweetened with maple syrup. The chocolate shell and the hearts are sweetened with evaporated cane juice. But in the perfect balance as to not be overly sweet. Thoughts on Raw Chocolate and sensation... Because that is what chocolate is all about...sensory stimulationsensation...satiation...aroma, taste, texture, endorphins. Finding that pivot point that causes a flavor/emotional landslideall possible with chocolateAnd I think even more possible with Raw Chocolate. A particularly powerful natural majic. I also, believe there is a balance where you can appreciate all the different flavors and textures of raw cacao in chocolate without overpowering it with that cloying sweetness that often accompanies mainstream chocolates and just gets in the way of the whole sensational processof how it melts into your mouththat little spark of salt occasionally juxtaposing itself to the sweet elements with an almost raucous earthy cacao/chocolate flavor busting in like it's lookin' for trouble Why would you want it to be raw? Because by keeping the natural enzymes intact you get all of the minerals and nutrients it has to offer. Cooking cacao destroys a lot of the nutrients. I like a chocolate that melts at a low temperature so you have to lick it off your fingersNow that's a chocolate to live for and to feel. It's like a dark chocolate kissbut one that slips you the tongue Raw chocolate rocks on many different levels. Enjoy.

Healthier Pancakes 2 1/2 C of whatever flour you wishput it in a mixing bowl I usually use mill some type of wheat berry, kamut, spelt, sometimes cornmeal and sometimes buckwheatkinda depends on what I have. I mix them together all the time. Feel free to experimentit's what I do. I do usually try to soak and sprout all my seeds, nuts and grains accordingly. But even just taking the time to mill them yourself is a step in and of itself. There are many many reasons for ...doing somainly it makes them more digestible for humans and makes their nutritional content more available. However you can make any of this recipe with store bought flours or milks. 2 1/2 C of whatever milk you preferI use coconut milk which I make by placing 2 Tbs of coconut manna into a high speed blender with 2 1/2 cups of water and then blend it til it majically transforms into coco milkor you could make any number of other milkssesame, cashew, hemp, etceasy peasy. I ALSO NOW ADD A RIPE BANNNA TO THE MILK for this recipe. Now place in bowl with flour: 1 tsp Baking soda 2 tsp Baking powder 1-2 tsp Sea Salt 2 Tbs Honey or Coconut Nectar (optional) Mix it up and slowly add the milk and stir until mixed if it needs thinned a bit just add a little more water as it needs to be able to pour so adjust accordingly. It will thicken slightly as it sits. Then pour individual cakes into a pan with coconut oil heated to medium. I usually use maple syrup or any fruit topping can be used. Or whateverthe main thing is you are getting good healthy fats and the nutrient contents of the grains are still intactand you made it with intention and loveAnd that is the most important ingredient.