Eat & Sleep in Peace:

Wellness Consulting & EMF Solutions

Charlotte Kikel

Board Certified Holistic Nutritionist and Registered Herbalist (AHG)
Electromagnetic Radiation Specialist (EMRS)

505-954-1655 office

True confessions: sometimes I eat a chunk of chocolate for lunch. No, I’m not kidding! I eat a big breakfast rich in fat and protein and sometimes lunch is simply an afterthought, a snack, like a chunk of this chocolate. It’s satisfying, gives me a pleasant happy feeling AND holds me through the afternoon without hunger until dinner. Yes, chocolate can be FOOD! Plus, when it’s prepared well, it can help fight cancer…

In a study titled: Dietary intakes of mushrooms and green tea combine to reduce the risk of breast cancer in Chinese women, they concluded “that higher dietary intake of mushrooms decreased breast cancer risk in pre- and postmenopausal Chinese women and an additional decreased risk of breast cancer from joint effect of mushrooms and green tea was observed.”

This is a wonderful example of synergy where 1 + 1 = 3! Not to mention all the health benefits of high quality cocoa.

Cocoa plays a key role in supporting healthy microvascular circulation, activates natural immunity, and even shows that it can beneficially alter the bacteria in our guts by serving as a prebiotic. That’s just to name a few!

So maybe 1 + 1 + 1 = 6 when it comes to cocoa, green tea and mushrooms! I hope you can enjoy this chocolate as much as I do.

Super Dark Chocolate Bark

  • 1 pound dark, organic, fair trade 85%+ cocoa content (I buy a variety of bars)
  • 3 Tablespoons organic coconut oil
  • 2 teaspoon Brain Octane or MCT oil
  • 1 teaspoon high quality mushroom powder
  • 1 teaspoon organic matcha green tea powder
  • 1 five ounce bag salted Pili Nuts OR salted, roasted, organic macadamia nuts (chopped)

How To

Prepare your double boiler on the stove; heat water to high. In the meantime, break up dark chocolate bars into smaller chunks on a cutting board. When nice and hot, melt coconut oil in the double boiler and then add chocolate, stirring constantly until smooth. Turn off heat. Next, add MCT oil, mushroom and green tea powders; stir until smooth. Pour the chocolate mixture onto a small cookie sheet lined with parchment paper. Gently sprinkle nuts on top. Refrigerate and make sure that the pan is sitting on a flat, even surface. When the chocolate is hard, slice into large pieces and store in a container in the fridge. If you can catch it before it is fully hardened, then you can cut nice, even squares of the chocolate bark.

Eat your chocolate in peace, my friends!