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Welcome 

 

Rawpower


September Newsletter

In this newsletter:

  • Article - What is Cacao Butter? by Michelle Ovens
  • New Arrivals
  • Recipe - Chili Chocolate Nut Bar by Pamela Vinten
  • Permanent Price Drops
 

ARTICLE

What is Cacao Butter?

By Michelle Ovens, Naturopath

Cacao butter, (also known as cocoa butter) is the natural cream coloured vegetable fat extracted from cacao beans during the process of separating the powder and liquor from the bean. 70% of the world's production of cacao butter is produced in the West African nations Nigeria, Ghana and Cote d'Ivoire. Cacao butter has a soft, sweet cacaoaroma, and is one of the most stable fats known.

The Ultimate Moisturiser: Eczema and Dermatitis Symptoms eradicated with CacaoButter?

Cacao butter has been called the ultimate moisturizer, and has been used to keep skin soft and supple for centuries. It is one of the most stable, highly concentrated natural fats known, and melts at body temperature so that it is readily absorbed into the skin.

Cacao butter is often recommended for treatment of skin conditions such as eczema and dermatitis. When applied topically, it creates a barrier between sensitive skin and the environment and also helps retain moisture.

In addition, cacao butter contains cacao mass polyphenol (CMP), a substance that inhibits the production of the immunoglobulin IgE. IgE is known to aggravate symptoms of both dermatitis and asthma.

Can using cacao Butter help the fight against cancer?

Recent research indicates that massaging the skin with cacao butter may help relieve stress, boost the immune system, and even prevent cancer. This is because cacao butter, like chocolate, contains a lot of CMP.

Researchers in Japan reported that CMP inhibits the growth of cancerous cells and tumours by reducing active oxygen levels in the body, and concluded that CMP inhibits the oxidation of LDL (good) cholesterol and the production of inflammatory cells; there is some evidence that the CMP in cacao butter may also help prevent heart disease and ease arthritic symptoms.

Preliminary research indicates that CMP actually helps suppress excessive T-cell activity in the immune system, which could help treat conditions associated with overactive immune systems, such as psoriasis, fibromylagia, and chronic fatigue syndrome.

Some Uses for Cacao Butter

  • Add a spoonful to your bath water for a luxurious experience.
  • Great for dry, itchy skin, or sore muscles.
  • Try adding Lavender or Chamomile essential oil as well, or an herbal infusion made from soothing herbs.
  • Use in massage for overexerted muscles
  • Add to soaps for a conditioning effect that adds a good lather.
  • Add it to your handmade soap recipes.
  • Use during pregnancy to keep the skin supple, & to prevent stretch marks.
  • It may also be used after giving birth to reduce stretch marks.

 

NEW ARRIVALS

Great introductory
offer

Juicer Semak 
VitaJuice

World's first stainless steel filtered water bottle
Fill2Pure Stainless Steel Water Bottle
Top of the range with 5 year warranty
Sedona Dehydrator

                       

From the liquid sap of the naturally sweet blossoms

Coconut Nectar Raw Organic 500ml

Now available in 50g powder

Mega Hydrate 
50g Powder

Now in convenient 
300g size

 Complete C 
300g

Browse more Father's Day Gift Ideas here >>>


RECIPE - THAT DAD WILL LOVE!

Chili Chocolate Nut Bar

by Pamela Vinten


            

This is a delicious recipe that will knock Dad's socks off. The combination of chili and chocolate is an amazing flavour explosion.

Tools

Food processor

Ingredients

Method

  1. Process almonds until finely ground and place in a bowl
  2. Coarsely process pecans, cranberries and goji berries and add to bowl
  3. Leave hazelnuts whole and add to bowl
  4. Add minced chili or powder
  5. Add the rest of the ingredients and mix well by hand
  6. Taste test to get the desired level of chili bite
  7. Press into a cling wrap lined 15cm x 15cm (6in x 6in) container
  8. Refrigerate overnight
  9. Cut into squares and enjoy

Store in fridge in an airtight container

*Suitable to freeze

Pamela Vinten has just released her latest re-write of her raw, natural chocolate recipe eBooks. It is a brand new look incorporating 8 of her previous books into one purchase (2 books plus bonuses) so is great value. There are many new recipes as well as the original ones - over 80 in total. Check out her books atwww.amazingguiltfreechocolate.com

There are many other bonuses as well. Pamela's delicious raw chocolate is gluten and dairy free, diabetes friendly, vegan and fat burning. Read her web site to find out why. Eat chocolate and take off weight!

           

PERMANENT PRICE DROPS

     

MSM Sulphur
1kg was $75 now $57.75
400g was $32 now $25
200g was $15.95 now $12.95

 Maqui Berry Active 
Powder Organic
200g was $59.95 now $39.95
100g was $34.95 now $24.95

Zen Chi Bio Energiser
was $280 now $179

                       

 


Apple Crumble with Raisin infused Yacon Syrup Cacao Nib Sauce by Omid Jaffari

Breakfast Recipe

Apple Crumble with Raisin infused Yacon Syrup Cacao Nib Sauce

by Omid Jaffari, BotanicalCuisine.com

[Omid needs 8,000 Facebook friends by the end of the year.
Click here to visit and join his Facebook group]

   

   

Healthy, crunchy, fruity - a great vegan breakfast.

Serves about 4 people

You Need

For the crumble

For the apples & raisins

  • ½ cup walnuts, roughly chopped
  • 2 apples, pitted & cut into wedges
  • 2 tbsp grape seed oil
  • ¼ cup raisins soaked in 2 tbsp rose water
  • vanilla bean, scraped
  • ¼ tsp sea salt

For the infused yacon syrup cacao nib sauce


Method

For the crumble

  1. Place all the ingredients in a food processor and pulse until it reaches a doughy consistency.
  2. Press into four mini tartlet pans with removable bottoms.
  3. Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F (46C) for six hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further eight hours.
  4. Place the tartlets on a cooling rack for three minutes before serving.

* Tart cases should be approx 11-cm wide and no more than about 1-cm.

* To make cashew flour, process the correct amount of cashews blender slowly until flour-like. Please do not overblend as the oil from the cashews will turn it to dough. 

For the apples & raisins

  1. Mix the apples and grape seed oil together and dehydrate for six hours.
  2. Mix all other ingredients in a bowl with the apples and place them in the dehydrator for another two hours before serving.

For the infused yacon syrup cacao nib sauce

  1. Mix all ingredients in a blender until smooth.  Pour into a glass jar.
  2. Place the bottle on top of the dehydrator for two hours to warm it up before service.

Assemble

Crumble the  tarts by hand followed by a spoonful of apples & raisins and drizzle infused yacon syrup cacao nib sauce.

 

Like this recipe? Visit and join Omid's Facebook here for more.

 

Mid-month Specials

Cacao Powder
Organic 1kg

was $35 now $29

Spirulina Powder
1kg was $79 now $72
500g was $44 now $41
Honey Active
Jellybush 500g

was $40 now $33.50

 

 


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