Cocoa


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Beer-Miso-Sriracha Roasted Chickpeas


Any favorite beer will work. Yields: 2 to 4 servings


1 (15½ oz) can chickpeas or garbanzo beans, drained and set aside 1 Tbsp sriracha


1 Tbsp organic miso paste (any color) 1


/3 bottle of beer


Black and white sesame seeds Dried chili to taste Smoked salt for garnish to taste


Preheat the oven to 375° F.


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Whisk wet ingredients until mixed well. Toss mixture with chickpeas.


Place mixture on baking pan and roast for 20 to 30 minutes, shaking and stirring periodically until mixture is evaporated and chickpeas begin to get color; beware of burning.


Garnish with sesame seeds and dried chili, maybe a little smoked salt.


Courtesy of Chad and Derek Sarno, WickedHealthyFood.com.


Frothy Hot Chocolate with Pistachio Milk


Cozy up and indulge in this thick, creamy and rich hot chocolate made with whole food ingredients.


Yields: 2 servings


Pistachio Milk ½ cup raw shelled pistachios 2 cups fi ltered water


30 Central Florida natural awakenings


½ to ¾ cup unsweetened baking cocoa or cacao powder ¼ to ½ cup date paste 1 tsp cinnamon 1 tsp vanilla extract Dash Himalayan pink salt


For the pistachio milk, soak the nuts overnight in a bowl of water.


Rinse before placing them into a high- speed blender with the 2 cups of water. Blend until the mixture is completely puréed and milky.


Strain mixture through a nut milk bag or cheesecloth; then add the nut milk back into the blender.


Add all other ingredients and blend at a high speed until thick.


Note: If using a regular, slower blender, re-warm the hot chocolate on the stove top. It may not be as thick and frothy but will taste good.


Courtesy of Sophia DeSantis, VeggiesDontBite.com.


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