Luscious Chocolate Smoothies

An Irresistible Collection of Healthy Cocoa Delights

by Gabriel Constans (more about this book and author)

Introduction
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About melting chocolate

A number of these recipes ask you to include some kind of melted chocolate. It's important to use caution when melting chocolate, because it burns easily and can create an awful smell if baked or microwaved for too long.

When you melt chocolate it is best to put it in a microwave-safe container, cover it, and microwave it on medium power for about 1 minute (depending on the amount of chocolate), then check to see how soft it has become. If some of the chocolate is still hard, put it back in the microwave for another 30 seconds and check again. Repeat heating and checking at 20-second intervals until the chocolate is just soft but not runny (the chocolate will hold its shape but will become liquid when stirred). Chopping bar chocolate into smaller pieces will make it melt more evenly.

Once it is melted, use a spatula to scrape all the chocolate into the blender, preferably after you have started to mix the other ingredients for that particular smoothie.
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Whether it is the food of the gods, an active aphrodisiac, a sinister plot of the devil to keep us caught in desire, or simply a wonderful part of life, the fact is that the majority of people on this planet have found the consumption of chocolate to be one of the most pleasurable discoveries since sex.

My personal relationship with chocolate started at an early age. I remember, as a baby, getting fed up with the same old breast or bottle day in and day out. If my mother had only known how much I craved a good warmed pint of chocolate milk she would have enjoyed many more restful nights and a less cranky babe during the day.

I didn't have to wait long, however. Before I knew it kindergarten had arrived. Cartons of chocolate milk every day. I think I even traded a few sandwiches and carrot sticks for other kids' cartons. If I'd known, at that age, what playing hooky was, I probably would have skipped out at recess and rode my bike (with training wheels) down to the local market and begged shoppers to give me money so I could buy some chocolate milk.

The desire for chocolate increased as I aged. If my parents had allowed it, I would have had something chocolate for breakfast, lunch, and dinner.

By the time I turned twelve I was so desperate for the sweet substance that I committed a heinous crime. With a ton of guilt and desperation, I went to the store with a friend and stole some chocolate bars.

We were obviously not cut out for a life of crime. Not only did the chocolate bars my friend and I had snitched turn out to be “for baking only,” making us spit out the first big juicy bite, but someone had seen us inside taking them and told the owner, who discovered us cringing out back with the bitter goods drooling down our faces. He made us go tell our parents and bring back the money we owed. I had never been so embarrassed in my life and have never stolen anything since that day, let alone chocolate.

My adult years have been pleasantly inundated with dark brown smooth chocolate in every known form, especially ice cream and smoothies. My obsession, which I have no desire or need to change, has become an integral part of my life. Luckily, I found a partner/mate/wife/friend who also enjoys the sensual benefits of chocolate. I can't imagine our relationship
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About the nutrient analysis

All the recipes were analyzed using a nutritional database. If you have a choice of ingredients, such as dairy, soy, or rice milk, the first choice is used for the analysis. In this instance, the analysis would be done using dairy or cow's milk so the amounts would vary if the recipe was made using soy or rice milk. If an ingredient is “optional,” it is not included in the analysis.
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and other nutrients. It can be bought in liquid or powdered form and plain or flavored at natural food stores and juice bars or ordered on the Internet.

tofu or soybean curd
Tofu is made from soybeans similar to the way that cheese is made from milk. It is high in protein and contains no cholesterol. It is available in soft or firm forms. Tofu has no flavor of its own but takes on that of other ingredients. It is packaged in a variety of formats at natural food stores, and firm and soft silken tofu is available at most major markets. The silken type blends well and is perfect for smoothies and desserts.
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from a cow or goat (there are other more exotic animal sources such as water buffalo, but you are unlikely to find them in your local supermarket). Dairy milk often contains pesticides filtered through the animal's system, but organic milk is available. When dairy milk is used, low-fat or whole milk (rather than fat-free) is preferred for taste.

In addition to dairy milks, there are soy milks, rice milks, and almond milks—they are usually labeled “beverages” or “drinks.” These are good choices for those who cannot digest the lactose in cow's milk or who prefer a vegan diet. Like animal milk, nondairy milk is available in a variety of flavors at natural food stores and in “natural food sections” at large supermarkets. Nondairy milk varies in flavor from one brand to another and also in nutrient content. Read the labels and try several brands, particularly of soy milk, to find the one that meets your needs, both for nutrient content and taste. Organic nondairy milks are available.

protein powder
A mixture of dried soy products derived from soybeans or other plant-based protein sources, this powder is available in bulk by the ounce.

spirulina
A form of algae high in protein, low in fat and cholesterol, and filled with vitamins, minerals,
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base and should contain no egg or animal protein. It is useful for people who are trying to limit their cholesterol intake. One and one-half teaspoons of egg substitute mixed with 2 tablespoons of water equals one egg. Egg substitute is available in most supermarkets.

flaxseed oil
Oil extracted from the flaxseed plant, whose seeds are used for linseed oil.

fruits
Fruit is an important ingredient in most smoothies. Unless the recipe indicates that the fruit should be fresh or frozen, you can use whichever is available and meets your budget. There is no need to thaw frozen fruit before using; it will help chill the other ingredients. If you are using frozen fruit, choose those that are already chopped, with no added sugar.

gingko powder
Processed from the meat of the gingko nut tree, this powder is used extensively by Asian healers. It is available in bulk by the ounce.

ginseng
This perennial herb is available in powdered as well as root form.

milk
There are several kinds of milk used to make the smoothies in this book and you can often choose the type that you prefer. First, there is dairy milk, usually
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Ingredients

Most of the ingredients used in the smoothie recipes in this book should already be in your kitchen, or available at your local grocery store. However, there are a few that may be unfamiliar or need further explaining. Here are some explanations of these ingredients, and suggestions on where they can be obtained.

brown rice syrup
A sweetener derived from the grains of rice grass.

carob powder
A sweetener derived from the pulp of the Mediterranean carob tree, it is available in bulk by the ounce.

echinacea, goldenseal
Common herbs used to fortify the immune system. They are available as extracts.

egg substitute
Egg substitute is a blend of stabilizers and leavening ingredients in a gluten-free
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working out so well if she didn't, heaven forbid, love chocolate as much as I do.

We've thought of starting a new religious cult called The Chocolates, which will have houses of worship throughout the land. Followers will pray before their blenders and take communion with their goblets of chocolate nectar. There will be no need for priests, rabbis, ministers, or mullahs, because nobody should come between you and your chocolate. All followers will be encouraged to have a personal relationship with the cocoa bean and spread the love, care, and compassion it provides in our lives to all those we meet.

I sincerely hope you enjoy these drinks and allow them to become part of your personal healthy way of life. Spread the word!
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The journey begins

Xocolatl was the Aztecs' word for “chocolate.” They called it the “bitter drink” and considered it a gift from the gods.

The cocoa bean has been cultivated for the last one thousand years and was recorded as early as 2000 B.C.

Cocoa was first introduced to Europe when Cortés brought the beans to Spain in the early 1500s. When cinnamon and sugar were added, the bitter taste was improved.

The discovery of cocoa by the Spaniards was so provocative that they kept its existence a secret for almost a century, until it was smuggled by monks to France. By the 1650s it had crossed the channel to England and the North American colonies of the English and the Dutch.
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Acknowledgments

Our children, friends, neighbors, and colleagues have been the tasting grounds for this collection and are much appreciated for their candor, suggestions, and continued willingness in trying such a variety of chocolate pleasures.

Thank you, Ken Shear, for your kind support and skill in bringing this book to fruition and creating such a beautiful feast for the eyes, as well as the tongue.

And to Alicé, who has provided the most profound love I've ever experienced. You are the best-tasting smoothie of them all.

 

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