CHOCOLATE CAKE FOR BREAKFAST – MY NEW DIET

Green Organic Juicing

delicious

Cusbara (Cilantro/Fresh Coriander)

Parsley

Dill

Celery

Kale

Ginger

Curcumin

Kirbey/English Cucumber

Coconut Water

Green Apple

And maybe: 

 Cabbage, 
Cauliflower 
and Broccoli 
(I prefer to eat these steamed with olive oil drizzle), 

and other organic Israeli greens.

Chocolate Cake for Breakfast? 

Research says it's good for both your brain and your waistline

New research says eating chocolate regularly can actually improve brain function. Yes, that sweet, sticky treat . . .  is now being associated with a host of cognitive benefits, including memory and abstract reasoning. It's all part of a long-term, large-scale study out of Syracuse University in New York that measured the effects of chocolate consumption on 968 people aged 23 to 98, without changing their overall dietary habits.

"Habitual chocolate intake was related to cognitive performance, measured with an extensive battery of neuropsychological tests," the researchers wrote. "More frequent chocolate consumption was significantly associated with better performance on [these tests].”

A few years ago, researchers at Tel Aviv University in Israel reported that eating chocolate in the morning – yes, every morning – was found to help people lose weight, despite long-held beliefs that chocolate is one of those occasional splurge foods that dieters must resist in order to achieve their weight-loss goals. (Read more at above link)

Healthy Chocolate Zucchini Muffins

1 TBS coconut oil, for greasing
3/4 cup zucchini, shredded
4 large eggs
1/2 cup maple syrup
1/2 cup unsweetened applesauce
1/3 cup coconut flour
1/4 cup cacao powder
3 TBS arrowroot powder 
1-1/2 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp sea salt
1/2 cup dairy-free chocolate chips

• Preheat the oven to 350°F. Line a muffin tin with baking cups or grease with coconut oil.
• Place the shredded zucchini on a tray lined with a paper towel to drain some of the moisture while you prepare the batter.
• Place the eggs, maple syrup, and applesauce in the stand-mixer and mix on medium speed until combined.
• Add the coconut flour, cacao powder, arrowroot powder, baking soda, cinnamon, nutmeg, and sea salt and mix again on medium speed until combined.
• Wrap the paper towel around the zucchini and give it a light squeeze to remove excess moisture and fold it into the batter along with 1/4 cup of the chocolate chips.
• Divide the batter evenly among the muffin cups, filling each 2/3 of the way full. Sprinkle the remaining 1/4 cup of the chocolate chips on top. Bake for 22-25 minutes. Cool in the pan for 10 minutes, then on a wire rack until completely cool.

* Healthy … Muffins recipe is from AgainstAllGrain by Danielle Walker. One of my favorite recipe blogs.

Shira Bocar’s Chocolate-Walnut Brownies

delicious too

1/3 cup extra-virgin olive oil, plus more for brushing
8 ounces dark chocolate 
(at least 70 percent cacao), chopped
1/3 cup light-brown sugar
1/3 cup pure maple syrup
2 large eggs
2 TBS unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp coarse salt
2/3 cup almond flour
1/2 cup coarsely chopped walnuts

• Preheat oven to 350 degrees F. Brush an 8-inch square baking pan with oil. Line with parchment, leaving overhang. Brush parchment with oil.
• Melt half of chocolate in a heatproof bowl; whisk in oil, sugar, and syrup. Remove from heat.
• Whisk in eggs, one at a time, then cocoa, baking soda, and salt. Fold in flour and remaining chocolate.
• Pour batter into prepared pan; sprinkle with walnuts. Bake until a toothpick comes out clean, about 30 minutes. Let cool completely on a wire rack. To serve, cut into 2-inch squares.

Cacao Powder: Dagoba Organic Chocolate, Cacao Powder, 8 oz (from iHerb)