Chocolate

I'm not the biggest chocolate fan, but if you are going to eat it, this is the way to go! It's very delicious. This is a copy from an e-mail from a girl in my local chapter. Enjoy!



Ingredients:
4 T. Unsweetened, Organic Cocoa Powder
4 T. Virgin Coconut Oil (from WildernessFamilyNat urals.com)
3 T. Raw Honey

Just put ingredients in a blender and mix. I have that little Bullet
blender (as seen on TV), which is nice to contain the small amount of
ingredients.

You can use the chocolate as a warm sauce or you can pour it into a
mold and refrigerate it. I bought a miniature 12" chest of five
drawers at Michaels for $3.99 to use as a mold. I folded wax paper to
line each drawer and then poured the chocolate sauce into the drawers.
When the bars were set, I cut them into the small pieces that you saw.
Of course, you can probably buy real chocolate molds on eBay!

Most of you probably know the health benefits of these ingredients,
but here is some info anyway:

COCOA POWDER
One tablespoon of cocoa powder contains as many antioxidants as a cup
of green tea or a glass or red wine, according to Cornell University
researchers. Commercial chocolate is unhealthy because of the added
white sugar, the chemically-processe d oils, and the additives. Get
cocoa powder that is as close to being unsweetened, raw, organic, and
alkaline-free as possible.

Note: Do not add milk to make milk chocolate! Adding milk to the
chocolate cancels out the antioxidant effects, according to a study
published in the journal Nature. Researchers suggest that proteins in
the milk bind with the antioxidants, making them less easily absorbed
by the body.

COCONUT OIL
Lauric acid, the major fatty acid from the fat of the coconut, has
antiviral and antibacterial functions. Unprocessed coconut oil
contains no trans-fats and is a cholesterol- free food. Coconut oil is
also nature's richest source of MCTs, which raise the body's
metabolism, leading to weight loss.

RAW HONEY
Honey that is unheated still has its anti-bacterial, anti-viral
enzymes intact. Besides glucose and fructose, raw honey contains all
of the B-complex, A, C, D, E, and K vitamins, and trace minerals.

Beef Back Ribs with Red Wine Sauce

I could never find a good recipe for beef back ribs (I want to put them in my beef stock and still use the meat) so I made up my own.  The sauce is from "Nourishing Tradition's" Filet of Beef recipe.  Yummy!  We usually eat it with Yukon Gold potatoes baked or boiled and a salad.  

4 lbs beef back ribs

2 qts beef stock (I've used chicken stock)

2 cups red wine (I substitute grape juice and a little vinegar)

2 TBS gelatin (optional)

Sea Salt

Lightly brown ribs in a pan, discard fat.  In a large pot add stock and ribs and bring to a rolling boil.  Reduce to a very low simmer and cover tightly for 1 1/2 - 4 hours.  Remove ribs and place on a rack to drain.  Sprinkle ribs with salt and let stand.  Meanwhile, spoon off any excess fat in stock and bring stock back to a rolling boil.  Add wine and gelatin, and boil uncovered until sauce is reduced to about 1 cup, skimming frequently - this may take as long as 1 hour.  About 10 minutes before sauce is done place ribs in a 250 degree oven to warm them. The sauce should be thickened and shiny, about the consistency of maple syrup.  If the sauce gets too thick, thin with a little water.  Taste sauce before you season it - but you may not need salt.  Serve the ribs with sauce, I usually have the sauce on the side and let everyone dribble as much as they want over the ribs (it's a reduction so a little sauce goes a long way).  Serves 4.