by Carly Chivers - a Prairie Yogi living + loving life in Nicaragua.
While travelling or living abroad, ideally
one begins to slip into the pace of life of the new place. Adopting the
customs, the habits and lifestyle of a new country is surely one of the reasons
why we travel. While travelling we are
presented with the opportunity (often due to neccesity) to let go
of our grasp on the comfortable habits and routines of regular life. Everything
moves at a new speed, smells are foreign, air feels different.
This means
naturally your diet will change too. You may not be able to eat that same
organic, pro biotic Greek yogurt every morning, or have a raw kale salad at
your fingertips for lunch. That is all
part of the adventure, breaking habit, letting go and opening your-self to new
energies.
This has all been part of my adventure
while living in Nicaragua the past year and a half. Letting go, softening to a
slower pace of life and slowly dissolving the rigid practices of my diet at
home. This was more challenging than I expected it would be. For the first few months
I mourned the absence of a health food
store around the corner, to stock up on super food treats and bottles of
Kombucha.
Rice and beans or “gallo pinto” is the go
to dish in Nicaragua, served with every meal, or serving as the meal depending
on your resources. When it comes to diet
and cooking here in the tropics of Nicaragua, we improvise. We become
resourceful and use what we have in creative ways, because we have to.
Don’t get me wrong, I am not complaining.
There are many benefits to eating in a tropical climate. We have fruit in
abundance. It doesn’t get much better than a sweet, fresh banana after your
morning surf session. And the creamy avocados can come in sizes larger than
your head!
Another benefit in this climate is the access
to nutrient rich super-foods, grown fresh and locally. Among these super stars
are the Chia Seed, Flax Seed, and my personal favorite, Cacao!
Cacao is a powerhouse among super foods, dubbed
the “food of the gods,” in Ancient Aztec culture. Cacao is the purest form of
chocolate. It can be used in many different forms, a ground powder, or shaved
nibs, or for a quick burst of energy you can munch on a cacao bean, with a strong
flavour much like a coffee bean.
The cacao
bean has one of the highest concentrations of antioxidants available in food.
Antioxidants are so important to incorporate daily into your diet, as they
serve to protect your cells from cancer causing free-radicals. Packed with vitamins and minerals of all
kinds, Cacao is one of the only natural sources of magnesium, which is an
important vitamin for a healthy heart. On top of all of that, Cacao is an
endorphin releasing, feel good, brain food;
it’s CHOCOLATE- in its purest form!
I wanted to share with you my favorite, RAW
CHOCOLATE recipe, which you can make with ingredients from your local health
food store, or from the tropical jungles of Nicaragua. Simple, healthy, full of
enzymes, vitamins and minerals, and they take about 5 minutes. We love that!
Keep in mind with all recipes, and
especially in raw food preparation, quality and freshness of your ingredients
are most important, and where you can make substitutes for locally sourced
ingredient, do!
Raw Chocolate Bliss:
-1 cup Ground cacao powder
-2 Tablespoons- Coconut oil (high quality,
cold pressed)
Can substitute for high quality olive oil
-2 Tablespoons sweetener (agave, honey,
maple syrup- I opt or local honey)
-A pinch of salt
-1 Tablespoon of chia, or ground flaxseeds, or any nut butter (optional)
Can add to taste: cinnamon, chile oil,
peppermint oil, orange zest, or fresh ginger (basically any flavour you would
like to add to your chocolate, get creative!)
Put all ingredients into food processor,
mix until smooth. If mix is too dry, add more oil or liquid sweetener, if too
wet add more cacao powder.
Form into balls. Decorate: topping with
your favorite nuts, chia seeds, or fresh coconut, again creative opportunities
are endless. Put in freezer to let set for 2-3 hours. Enjoy!