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The Spirit of Cacao owner Kurt Haddad talks about his "Super Chocolate Treats". Using only the finest Raw Super Foods, Kurt has made delicious masterpieces called Cresent Moon, Dark Ascension and Cherry Bomb to name a few. Packed with nutrition, you can eat Spirit of Cacao chocolates for a healthy breakfast! Join us to find out more about what makes these treats so delicious and good for your body and soul.
Find out more at: TheSpiritOfCacao.com
Join us for commentary on the shift of this age in Aquarius! Authors, mentors, teachers... astrologers, practitioners, healers, yoga, metaphysics, eastern mysticism, we talk to the ever changing emotional body of our evolving planet. We cover a lot of territory! Nicole Tomassini and Gwendolyn H. Barry host an hour peaking into the new consciousness. Every Saturday afternoon at 3pm eastern.
Gwendolyn H. Barry is the owner of Daughters of Isis, making essential oils and flower essense tools to aid you on your journey. Visit: Daughtersofisis.com
Nicole Tomassini is the founder of Spirit Therapy, offering 4 paths to alignment with your Spirit. Visit: spirittherapynyc.com
The Atlanta Cacao Company co-founder owner, Kristen Hard, joins Greenberg at the Atlanta Food & Wine Festival. Hard explains how her love of sailing lead her to a discovering an obsession for chocolate. As the first female bean to bar shop owner in the Continental United States, she strives to bring only the best quality product to her customers. One thing that initially dismayed customers was that she didn't carry milk chocolate in her store. Hear her thoughts on milk chocolate and what brings her to the Atlanta Food & Wine Festival, on this segment of Travel Today with Peter Greenberg.
Dr. Gabriel Cousens conducted a study on the health benefits of chocolate in February of 2008. What he discovered was that raw cacao benefits diabetics as a safe food since it raises blood sugar less than almost any other food, despite it's theobromine content! It even raises insulin sensitivity! One of the other cool facts about chocolate that he discovered was that it's not toxic to the liver (many people are falsely claiming the contrary), except when combined in large amounts with sweeteners high in fructose such as agave. This is basically the only well known clinical study done specifically on how raw cacao benefits human health. [raw cacao benefits, cacao beans, cool facts about chocolate, dark chocolate antioxidants, facts about chocolate]
It, raw cacao benefits a wide range of cardiovascular issues. The dark chocolate antioxidants and abundant amounts of magnesium and other phytochemicals can balance blood pressure, lower high cholesterol, scrub away arterial plaque and promote general health by reversing heart disease. (Raw) chocolate bars are known as a great remedy for many menstruation issues women can get. It is also confirmed as an aphrodisiac for both genders.
The famous "Dutch study", which was done on regular processed chocolate, followed over 200 Dutch men over the course of twenty years and found that those who ate the most milk and dark chocolate had lower rates of all major diseases compared to those who ate little to no chocolate.
In a Harvard controlled study on the Kuna indian tribe off the coast of Panama. The Kuna tribe lived in an area where cacao trees grew abundantly. They would consume up to 5 cups of a bitter dark chocolate drink on a daily basis . This resulted in them having lower rates of all major diseases as well as a longer average life expectancy. This study lead by Dr. Hollenberg spurred more research on the health benefits of chocolate.
To heal yourself through food is my wish for all of you, this is Eating for Ultimate Meaning. So of course I jumped when recently I met an inspiring guy at Flavorpill in Soho. We were there for my astrologer, Monty Taylor's debut. James Ray; First I met him, then I ate his raw chia seed pudding with blueberries and kudzu root and his raw cacao bars. Then I fell into a deep bond with him, because this is what gloriously food does sometimes. He is a spritely young guy named James, who comes from a long line of Italian Mama style chefs. James intuitively turned to veganism in order to heal himself of an enzyme deficiency, teaching himself to grow food and feed his own body and soul through cooking. Now he provide to New York's Elite.
On this episode of Eating for Meaning Dr. Millie will interview James Ray, a raw vegan chef from New York and learn about his condition, his inspirations, his recipes and likely he will reveal some cooking secrets. Check out his website so you can book him: www.chefjamesray.com
Check out this episode at http://www.blogtalkradio.com/eating-for-meaning/2015/02/26/the-chef-who-healed-himself
Our guest this morning is Jeffray Gardner.
A native of Canada and former hockey ref now living in Redondo Beach, Jeffray launched his business, Marsatta Fancy Chocolates, in 2004.
Jeffray is not a chocolatier; he is a chocolate maker - making the chocolate from the cacao bean.
In the beginning, he shared commercial kitchen space to make his chocolate. As the business grew and orders rolled in, he leased his own space.
Things were going well – Jeffray was producing over 1,000 pounds of chocolate each week for his clients, while Marsatta Fancy Chocolates were carried in local stores and farmers’ markets and sold online.
After some very bad luck - he lost his lease (and that’s a story in itself!) - and the premature birth of his son, Jeffray scrambled to keep up with orders for his chocolate.
The rest of the story involves a championship hockey team, a Kickstarter campaign, a seasonal job at Costco, an appearance on Fox Sports TV and a new retail space - so you’ll just have to stay tuned to hear the ending.
To Find Out More about Jackie Balestra visit
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Smoking Monk from Drew Estate brings something completely new to the table. These handmade cigars are specially blended to pair with a specific style of craft beer so that the cigar enhances the flavor notes in the beer and vice versa. Cigars and beer – great alone, but better together, and with these exciting blends from Drew Estate, you're about to fall in love with both even more.
Hefewiezen – Mild-bodied with creamy notes of vanilla and a sweet finish
Imperial Stout – Hearty, medium to full-bodied blend with nuances of cacao and sweetened dark roast coffee
American IPA – Medium-bodied with a zesty flavor profile of citrus, spice, and slight smoky finish
Porter – Well-balanced, medium-bodied blend filled with notes of dark chocolate, coffee, and caramel
Triple Belgian – Medium to full-bodied with a rich, complex tobacco flavor and a spicy finish
We are smoking the Imperial stout- drinking North Coast Brewing Old Rasputin, American IPA – drinking Stone IPA and the Triple Belgian – drinking Chimay White
Check it out! Colleen Cackowski (Cacaoski?) landed SHOW FAVORITE with her Pyramid Shaped Truffle. We'll be on the air with Colleen, and Favorite Low Glycemic Recipe Winner Chrissy Antia, plus several of our rawsome judges, Justin Polgar of Yes Cacao, Rainbeau Mars, Sarah Kellett of OmGym who is donating the top prize, and joining us will be the Founder of the Feast, Ben Ripple of Big Tree Farms, maker of the Bali Raw Cacao powder and butter. Visionary Culture Radio with host Laura Fox examines the state of the worlds :: our inner world of personal growth, spirituality, and transformation, and our outer world of community, activation and living our highest destiny path. Featuring conscious, world-service oriented musicians, artists, scientists, leading edge social thinkers and social architects, visionaries,and people making a difference, Visionary Culture Radio is your portalway to activating 'possibilities' into manifestation.
This week's episode of Travel Today comes from the Atlanta Food & Wine Festival. Highlighting the best of Southern food's newest influences. Joining Peter at the festival is Andera Reusing, owner of the Lantern, an Asian and Southern food fusion restaurant. Then Greenberg talks with Atlanta Fire Chief Kelvin Cochran about fire safety his recruitment by President Obama to assist FEMA.
Also, Greenberg sits down with Kristen Hard founder of the Atlanta Cacao Company talks about her journey to bring the best chocolate to her customers. Then he is joined by Steve McHugh who explains how his time in Wisconsin and New Orleans is still reflected through his menu. Then, festival co-founder Dominque Love talks about the vision of the festival and the educational atmosphere that they strive for at the Atlanta Food & Wine Festival. All that and more on this week's episode of Travel Today with Peter Greenberg.
NOTE: → Deepening Honey Bee crisis as evidence shows a dramatic increase in die offs .. up to 50 percent of Bees are dying now creating worry over food supply.
NOTE: → Around 10 MILLION Bee Hives have been lost since 2006 with massive decreases every year. In 1947 the U.S had 6 million Bee colonies. Today that's down to 2.5 million!
NOTE: → (During the Past 7 years) A die-off of 6.7 million bats has occured in America due to the "white-nose syndrome" ... Causing a 90% fall in bat populations. (Which has caused a "Potential Extinction" Event!)
Now why are these mass deaths of Bees and Bats a concern for the world? Because Honey Bees don't just make honey. They also do the vital job of pollinating the majority of the flowering crops we have, from which we get much of our fruits, vegetables and nuts ... including Beans, Soybean, Broccoli, Sprouts, Carrots, Cucumber, Onion, Parsnip, Squash, Tomato, Almonds, Cashew, Apple, Blackberry, Blueberry, Cacao, Coffee, Grapes, Kiwi, Mango, Pear, Raspberry, Alfalfa, Sesame, Sunflower ... Just to name a few. A major part of the human diet comes from insect-pollinated plants.
And what about the bats? Well, not only do they help in pollinating other foods we eat, like Bananas, Mangoes, Dates, Figs, Peaches, Cashews, Guava and Avocados. They also consume incredible amounts of insects that are agricultural pests. The millions of bats that have died due to disease over the past 6 years would have consumed HUNDREDS OF TONNES of insects (pests) in ONE YEAR. Add this to the struggling crops because of adverse weather and you will see the problem. BUT, this is just to show that we are living in the end times.
The great Raw Cacao Awakening is underway!
The tide of transparency is rising in the raw foods + superfoods trade world. I am delighted to have been granted an interview with three men who are on the cutting edge of the latest breaking information on what cacao is raw and what is not.
Founder of Dagoba Chocolate and world chocolate expert Frederic Schilling, Ben Ripple of Big Tree Farms, Bali, Indonesia, and Kipp Stroden, Co-Owner of Essential Living Foods bring you the raw truth on cacao powder and butter production. Is it raw or not? Get the details about this late breaking information that is highly important in the raw foods world. These three will share how raw chocolate powder and butter is actually made across the globe.
Sustainability, social impact, transparency, and the need for integrous research are all crystallizing as important topics of discussion and collaboration in the raw foods world.
Join us for this fascinating discussion. Check it out!
Join me Monday, December 9th at 6 p.m. Pacific/9 Eastern on Radio Enso. My guest will be Nathan Agin of Nonstop Awesomeness and Travel. Eat. Thrive. Nathan is a modern-day nomad committed to living and eating as healthy as possible. He returns here at the holidays to talk about his new t.v. show and tips and resources he use to travel, stay healthy and save money — including how to be healthy on airplanes, tips for eating out, and how to make cooking simple!
About: Nathan Agin is a modern-day nomad, committed to living and eating as healthy as possible. He has been on the road full-time since 2010, with no residence and no “home,” traveling around the US and other countries, staying on couches and anywhere else he can find a place to sleep, with just a small bag on his back, and another one to carry food! He’s healthier now than he’s ever been in his life.
He has been documenting his experiences and discoveries on his blog, Nonstop Awesomeness and has published the cookbook Nonstop Awesomeness in the Kitchen, full of simple, delicious, and nutritious meals—all of which Nathan has used and continues to use with life on the road. He’s passionate about healthy eating, and loves sharing new recipes, including green smoothies, cacao treats, and cauliflower “rice!”
Nathan has studied with experts and trusted sources in the food community, like John and his son Ocean Robbins, Marc David, and Angela Stokes-Monarch. He’s also spoken with many chefs, farmers, nutritionists, and foodies, never passing up the opportunity to learn more about how amazing real, good food is!
Ronnie Landis is a published author, raw food educator and a nutritionist, public speaker, peak performance specialist and the creator of his raw chocolate Cardiozoic Cacao.
In this interview, he will be sharing with us his personal journey how he have transformed himself and overcame his devastating injury from being a long time martial art athlete to a passionate purpose driven entrepreneur as an living food expert and an advocate inspiring and educating people.
Support his latest project and cause
To learn more about Ronnie Landis please visit
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