Mike’s Hot Spicy Food Recipes

I should add chilli and garam masala to make this spicy

SOurce

A blurb about how healthy chocolate is!!!

It’s true: Chocolate, particularly dark chocolate with at least 70% cocoa, can help protect you from heart disease and some cancers and boost your immune system too, thanks to a plant chemical called flavonoids. Plus, ounce for ounce, cocoa powder also contains the highest concentration of age-fighting antioxidants compared to other foods.

But with chocolate, a little still goes a long way. Most chocolate candies and desserts are loaded with sugar, heavy cream, butter and other decadent ingredients that neutralize cocoa’s healthy effects. These recipes, though, are light on the bad stuff, allowing their rich flavors to shine. They’re good enough for special occasions, and good-for-you enough for an everyday treat—in reasonable portions.

Rich Chocolate Sobert Icecream

If you don’t have an ice cream maker, you can freeze the mixture in a bowl, process in a food processor and then freeze until sorbet is set.

Ingredients

• 1 cup natural cocoa powder
• 1 3/4 cups water
• 3/4 cup honey
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract

Instructions

Place cocoa in small saucepan. Slowly whisk in ¾ cup water until cocoa is dissolved and there are no lumps. Whisk in honey, salt and remaining 1 cup water. Stir over medium heat until mixture begins to boil. Remove from heat. Stir in vanilla. When cool, pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions. Store sorbet in freezer. Serves 8.

Nutritional Information

Per serving: 140 calories, 1g fat, 0mg chol., 2g prot., 32g carbs., 2g fiber, 150mg sodium.

Chocolate Nut Biscotti

These biscotti are softer than traditional biscotti and not as sweet.

Ingredients

• 1 1/2 cups whole-wheat flour
• 1/2 cup natural cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cups lightly toasted * chopped nuts (walnuts, almonds or pecans), divided
• 1/2 cup maple syrup
• 1 egg
• 1 1/2 teaspoons pure vanilla extract

Instructions

• 1. Preheat oven to 325º F. Lightly coat a 15 x 10-inch baking sheet with cooking spray.
• 2. Combine flour, cocoa, baking powder, salt and 3/4 cup nuts in the bowl of a food processor. Process until nuts are finely ground and incorporated with dry ingredients. Transfer to mixing bowl.
• 3. Combine syrup, egg and vanilla in a small bowl. Make a well in dry ingredients and pour in syrup mixture. Stir just until a dough forms. Add remaining chopped nuts and mix until incorporated. Dough will be stiff.
• 4. Form into two rolls about 8 inches long. Press rolls with palm of your hand to flatten to 1-inch thickness. Place rolls on prepared baking sheet and bake 10 minutes. Remove to a wire rack to cool 5 minutes
• 5. While biscotti rolls are still warm, slice each diagonally with a serrated knife into about 18 (½-inch) slices (for a total of about 36 slices).

*Note: To toast nuts in the oven, preheat oven to 375º F. Place nuts on a baking sheet in a single layer and bake 4 to 6 minutes, until fragrant. Stir a few times during baking to ensure even browning. To toast on the stovetop, place nuts in small sauté pan over medium heat. Toast nuts, stirring occasionally, until fragrant and very lightly browned, about 2 minutes. Set aside to cool.

Nutritional Information

Per biscotti: 35 calories, 0g fat, 5mg chol., 1g prot., 7g carbs., 1g fiber, 35mg sodium.