I call my wife Honey. That feels really good! The honey I am talking about now is raw honey and it is alkaline. or at least on the cusp between alkaline and acidic. The reason I am experimenting with honey is to find an acceptable sweetner for some of the dishes I enjoy. One of the reasons honey landed in my lap is because of my research with the Budwig Diet. Of all the add-to-sweetners, honey is the only sweetner allowed in the Budwig Protocol – not stevia, sucanat, raw sugar, xylitol, or any cane sugar.
That raised my curiosity. Johanna Budwig says that it is nutritional. According to this one site it does everything but start your car in the morning. Here is the title “The healing power of honey: From burns to weak bones, raw honey can help.” I suppose cancer and heart health is also in there. Those are two subjects I am interested in, as well as arthritis and gout. My interest and dance with cancer can be seen here.
Here is a section from one of my favorite Alkaline Chart websites. It places honey on the cusp, but puts raw honey in the alkaline department.
There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet. The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side. Remember, you don’t need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.
Organic Milk (unpasteurized)
Anyway, back to my experiment using honey. I am sure it will taste just fine in hot chocolate made from cocoa and coconut milk. I have everything ready for that steaming hot cup – it just hasn’t been cool enough weather yet. The one I worked on today was homemade chocolate chunks made with cocoa, coconut oil, honey, and vanilla. It turned out great – much better tasting than the xylitol batch of chocolate chip/chunks I made (I threw them out – didn’t like the feeling nor the taste). Here is the new improved with honey Homemade Chocolate Chip/Chunk recipe. I got the idea and the basis for this from this blog.
Homemade Chocolate Chips (chunks)
1/2 cup cocoa powder (I used a Frontier Cocoa Powder, Dutch-process Certified Organic, Fair Trade Certified™, 16 Ounce Bag)
1/2 cup rapadura or sucanat (I use about a 1/4 cup of Raw Honey)
1 cup coconut oil or butter (I use only coconut oil)
1 T. vanilla
If you go to the original recipe site you can see pictures of how the cook used a glass jar in water to blend the first 3 items. All I did was use a double broiler set up. After blending/melting the first 3 ingredients, remove from heat and stir in vanilla. While it is sitting there cooling a bit, get something to pour the mix onto. That would be parchment paper. Place the parchment paper on a dinner plate, or an appropriate size cookie sheet, pour the mixture on it, and let it cool. Then place it in the refrigerator until it hardens up. It will be hard on top, but a little bit sticky where the mix meets the parchment paper. That is just the honey speaking. No big deal. After you remove the now hardened mix from the parchment paper, break it into the sizes you like. Put them into a container or plastic zip bag, and store in the frig. They are great to eat as a snack, with almonds, or coconut almond macaroons. There you have it.
Here is another chocolate post where I talk more about chocolate and its pH.
Soon to be up, I will present the Coconut Almond Macaroons made with honey for the sweetner, and ground flaxseeds soaked in coconut milk to take the place of the eggs. Good Night! Vernon “Vito” Johnston
See comments for updated version/info on chocolate chunks.