Enjoying the Pure Vibe Lifestyle includes regular exercise, sleep, hydration, quality nutrition, and healthy relationships. We encourage you to combine the benefits of all five for Valentine’s Day!
Those who sweat together, stay together! Daily exercise contributes to happier marriages and a greater sense of well-being. Whole Body Vibration (WBV) provides the benefits of a full-body workout in as little as 20 minutes, giving you improved circulation and cardio maintaining heart health and extra time to spend with your loved ones.
Another healthy way to celebrate your heart this Valentine’s is with chocolate!
According to wellness expert Dr. Joseph Mercola, “Chocolate—specifically the dark unprocessed raw cacao kinds—actually reduces the risk of cardiometabolic disorders, such as coronary heart disease, stroke, diabetes, and metabolic syndrome, along with related problems like hypertension, elevated fasting glucose and triglycerides, high cholesterol, and abdominal obesity.”
Dark chocolate is full of beneficial nutrients. A quality bar of chocolate (70-85% cocoa) is an excellent source of fiber, iron, magnesium, copper, manganese, potassium, phosphorus, zinc and selenium. Dark chocolate is also an excellent source of antioxidants and other phytochemicals.
Looking for a new way to enjoy this delicious treat with your valentine? Try these gluten free vegan chocolate lava cakes, by Dana, the “Minimalist Baker,” http://minimalistbaker.com/vegan-chocolate-lava-cakes/. These easy, one-bowl chocolate lava cakes are made with beets, cocoa powder and coconut oil which are all super foods!
2 GLUTEN FREE VEGAN CHOCOLATE LAVA CAKES:
- scant 1/4 cup beet puree (or sub unsweetened apple sauce or butternut squash puree)
- 1/4 cup unsweetened almond milk + 1/2 tsp apple cider vinegar or lemon juice
- 5 tbsp organic cane sugar
- 1 tbsp melted coconut oil
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- pinch sea salt
- 2 tbsp unsweetened cocoa powder
- 1/4 cup + 1/2 tbsp unbleached all-purpose almond flour
- 2 tbsp semisweet vegan chocolate chips, melted
- for topping/middle: 2 squares organic vegan dark chocolate and/or coconut whipped cream
- Beet puree is best made using roasted beets. If you don’t have a roasted beet on hand, then roast 1-2 beets at 375 for an hour. Otherwise, you could sub another fruit puree, such as butternut squash or applesauce (adjusting added sugar depending on fruit’s sweetness).
- Grease two standard size muffin tins with coconut oil and coat with cocoa powder – shake out excess. Preheat oven to 375 degrees F.
- Place the almond milk and vinegar in a small mixing bowl and mix. Let set for a few minutes to activate.
- Add the sugar, oil, vanilla, and beet puree and beat until foamy. Then add cocoa powder, flour, baking powder, and salt. Mix until no large lumps remain.
- Lastly, add the melted semisweet chocolate and mix once more.
- Divide the batter evenly between the two muffin tins – it should come up about to the top, which is OK. Break up one square of the dark chocolate and push it down into the centers of the cakes. Cover with batter using a spoon. Bake 15-20 minutes, or until the edges have pulled away slightly and the top no longer appears wet. It’s OK if it’s a little fudgy but you definitely don’t want underdone cake.
- Let rest in the pan for 4-5 minutes before removing. Then gently loosen the edges with a knife and top with a cutting board or plate and carefully invert. Gently transfer to serving plates. Immediately top each cake with the remaining square of vegan dark chocolate (for extra gooey-ness) and serve with coconut whipped cream. Dig in.
- Other garnishes might include a dusting of cocoa powder, fresh berries, fresh mint or edible flowers.