(KUTV) Angela Martindale, nutritionist and President of Meals that Transform, visited Fresh Lliving with tips for a Heart Healthy Valentine's Day Dinner and Dessert
The Meals That Transform kitchen provides over 3400 GMO, salt and gluten-free meals/week in SLC for clients. GMOs a big health buzz right now for parents and health conscience food buyers. A 2013 Prevention magazine article stated that "22% of parents were buying organic foods specifically to avoid GMOs, up from 17% in previous polls," and recently with all the buzz around GMO apples and even salmon, people are genuinely concerned about what they are eating and putting into their bodies.
Angela shared a delicious shrimp, marinara and spaghetti squash dish as well as a sipping chocolate for dessert.
- 6-ounces 70% cocoa fine quality (sweetened) chocolate, broken into small pieces
- 4-ounces water
- 4-ounces of coconut milk
- Dash of Pumpkin Pie spice
- Aseda Honey or Agave
- Heat the liquid. In a double boiler. Remember that coconut milk will blunt the sharp, distinctive flavors of the chocolate, and also remember that 70% cocoa is very rich without the addition of coconut milk.
- Stir in the chocolate until melted and smooth. If the beverage seems too thin, stir more chocolate, a little at a time, until it reaches the desired consistency. Conversely, if it's too thick, thin with a small amount of water or coconut milk.
- Serve in small, espresso-size cups.
Makes 4-ounces - serves 3-5 people(depending on how much you want to share)