COCOA OR CACAO TREE - CHOCOLATE PRODUCER - HISTORY, HEALTH BENEFITS AND USES: EASY CHOCOLATE MOUSSE RECIPE

COCOA OR CACAO TREE, THEOBROMA CACAO

Chocolate is made from the beans of this tree, and the original chocolate was a drink – a spicy bitter one made by the Aztecs, Olmecs and Mayans. The Theobroma cacao tree was named by the Swedish scientist, Carl Linnaeus in 1753 and he rather aptly called it Theobroma which means “drink of the gods” in Greek. This was how the ancient Mayans viewed it as they believed that the tree was a gift from the gods. It is believed that it has its origins in the Amazon basin, although it is now cultivated in the zone which is 20° north or south of the Equator. Therefore it grows in Brazil, the Ivory Coast, Ghana and West Africa. The Aztecs called their spicy chocolate drink “xocatl” which is how we get the word chocolate.

  Columbus took cacao beans to Europe, but they didn’t catch on, it took Cortez and his trip to Montezuma to popularize the drink, when he sent the recipe to Carlos V of Spain.

 The recipe which became popular with wealthy Spaniards however, was a far cry from the bitter drink of the Aztecs and Mayans, as they added sugar and nuts to it so that it was much less bitter. The main ingredients of the original drink were water, cocoa and several spices including red chillies.

  In 1631 the following recipe was published in Spain by an Andalusian physician, Antonio Calmenero de Ledesma in “A Curious Treatise on the Nature and Quality of Chocolate”: -

 “100 cocoa beans, 2 chillies, a handful of anise seeds, two handfuls of vanilla,2 drams of cinnamon, 12 almonds and 12  hazelnuts, ½ pound of white sugar, and enough annatto to give it colour.”

   The tree grows to around 4-8 metres tall, although it can reach heights of up to 10 metres when it is shaded by larger forest trees. The cacao beans come from the pods which can be 15 – 25 cms long with each pod or fruit containing 30-40 cacaos beans or seeds.  The seeds which are red-brown and covered with a sweet white pulp are dried and fermented so that they can be processed further to make cocoa powder and chocolate.

  The tree belongs to the Sterculiaceae family and so is related to the Monkey Hand Tree (Chiranthodendron pentadactylon) and the Dinner Plate Tree (Pterospermum acerfolia). The trees reach their peak cacao bean production when they are 10 years old, but can still be productive for another 12-13 years, although some trees still produce pods when they are between 30 and 40 years old. The young leaves are large, red and glossy, but as they age they turn green, while the pods can be maroon or scarlet or golden yellow.

  The cocoa press was invented around 1828 which made it easier to extract cocoa butter, which is used in skin and hair preparations as well as in the manufacture of chocolate. It wasn’t until about 1879 that the Swiss developed milk chocolate and solid chocolate which most of us adore.

  It seems that we love chocolate because it makes us feel good, and this is not surprising as it increases serotonin production in the body which enhances moods and produces endorphins. Studies have shown that “Consumption of cocoa flavanols result in acute improvement in mood and cognitive performance during sustained mental effort” which was the title of a research article published in 2010 in the Journal of Psychopharmacology. No wonder our ancestors though it was an aphrodisiac. In fact the Aztecs used their chocolate drink to give their warriors strength in battle, and put the flowers in baths along with other ingredients to prevent fatigue. As in 17^th century Spain, the drink was reserved for the priestly caste and the Emperor and there was a tax on the beans.

  Research has shown that raw cacao beans are a superfood in the same way as broccoli, kiwi fruit and others. The raw beans have more antioxidant properties than either red wine or green tea. Dark chocolate has the most concentrated cacao content and studies have shown that it is better for you than white chocolate and has many of the attributes though not all or the raw bean. Research has shown that the antioxidative properties of the beans can help to prevent prostate cancer, lower the risk of strokes and cardio-vascular disease and lower blood pressure.

 Theobromine combined with caffeine contained in the bean acts as a mild stimulant and diuretic.  Anandamide is also present and this can produce a mild natural high similar to that of bhang or marijuana.

  The beans contain vitamins A, C and E along with some of the B-complex vitamins, and the minerals, copper, zinc, iron, magnesium, manganese, calcium and potassium as well as bioflavonoids.

  Scientists have unlocked the secret of the cocoa bean’s genome and are currently working on ways to make our chocolate eating experience healthier as they hope it will help combat diabetes, improve the cardio-vascular system functions as well as our cognitive ones.

  It really does improve the mood and is comfort food, especially in winter; perhaps that is why we Brits eat so much of the stuff and consume so many chocolate drinks. The book (and film) “Chocolat” make it quite clear how magical chocolate is.

MY FAVOURITE CHOCOLATE MOUSSE

Ingredients

6 oz dark chocolate broken into very small pieces

40 gr butter

4 eggs

75 ml hot espresso coffee

30 ml very hot water

20 ml cointreau or other orange flavoured liqueuer

4 green  cardamom pods seeds removed and crushed to a fine powder (optional)

Method

Put the tiny chocolate pieces into a heat proof bowl with the butter, coffee and very hot water

Balance the bowl over a pan of boiling water but don’t let the bowl touch the water.

Leave and stir only once or twice until the chocolate has completely melted, then add the powdered cardamom if using and the cointreau. Stir to mix.

Set aside to cool while you separate the eggs. Whisk the whites to a frothy foam and mix the yolks with a fork in a separate bowl.

When the mousse mixture is warm but not hot, add the egg yolks and stir in, then fold in the whites with a metal spoon.

Pour into small cups and cover with cling film, then put in the fridge and leave for a couple of hours until the mixture is glossy and thick.

Serve with whipped double cream for a real treat.

This has Taste and is a Treat.

ANCIENT ALDER TREE - HISTORY, LEGENDS AND HEALTH BENEFITS

COMMON OR EUROPEAN BLACK ALDER TREE, ALNUS GLUTINOSA

The alder likes to grow near water, rivers, streams and lakes and is found in company with willows and birch trees. It is a member of the birch family, Betulaceae. The root system of the alder may be exposed in water and make safe havens for fish wishing to escape predators, or in stormy weather they shelter under the roots of the alder. Like the hazel tree, the male flowers of the alder are catkins, while the female flowers resemble small fir cones. These begin by being green, but by October they have become brown and woody, ready to eject the two winged seeds that are found inside them. The twigs can be sticky to touch, which is how it got its Latin name glutinosa.

  This tree is native to most of Europe and Tunisia, Morocco and Algeria in North Africa, and can also be found in the Caucasus region, and Iran, and Turkey. It was introduced into North America where it has become naturalized in north-eastern USA and eastern Canada. It can reach height of up to 25 metres and lives on average for 150 years. However when a trunk dies, young shoots often spring up from the base.

  Green dye can be obtained from the flowers and this colour has been associated with faeries and those, like Robin Hood who used the green dye to camouflage themselves. In Irish legend, Deidre of the Sorrows eloped with Naoise the son of Usna and the couple fled from Ulster to Scotland where they hid from King Conchobhar mac Nessa, to whom Deidre was betrothed, in an alder wood. Alder woods are synonymous with hiding places as they tend to grow in marshy ground where few would venture. The Irish used to consider it unlucky to see or pass an alder tree when they were on a journey.

  Alder wood is good for charcoal and was used by the ancient Celts to forge their weapons. The Irish and Norse peoples also considered the Rowan tree or Mountain Ash to be the female counterpart of the Alder, as Alder was the tree from which the first man was made and the first woman came from the rowan tree. However it is the willow that was considered the Alder King’s queen by the Celts. It was a tree much favoured by the Druids and was meant to give courage to warriors in battle and to symbolize royalty.

  The Alder is the fourth month of the Celtic Tree Calendar which extends from 18^th March – 14^th April, and it was believed to be the doorway to faerie land. It is sacred to Bran who carried a branch of it into the Battle of Trees (Cad Goddeau) according to an ancient poem, said to have been written by Taliesin.

  Because the wood from this tree is durable in water it has traditionally been made into pumps, troughs and sluices. Later, Alder wood was made into clogs, and it has been used to make spinning wheels, carts and various implements and furniture.

  It is said that if you are hiking or walking a long way, alder leaves in your shoes will prevent your feet from getting tired. If you have rheumatism and sleep on a bed of alder leaves it will help. Alternatively a hot poultice can be made from the leaves and applied to relieve inflammation. A decoction made from the bark will reduce swelling and bruising although mallow will do this very well.

   The inner bark of alder can be boiled with vinegar and used to clean teeth, remove head lice and get rid of scabies. A tisane can be made from 1 heaped tablespoon of leaves to a pint of boiling water and this can be used for skin problems and irritations, and to cure herpes. Decoctions from the leaves or bark (boil leaves or bark in water until the water has reduced by half) can be used as a gargle for sore throats, and can be applied to wounds to prevent infection and promote healing. This can also be used on burns.

  The bark contains lignans, and tannins as well as phenolic glycosides, while the leaves have flavonoid glycosides among other constituents. As yet very little research has been done into the medical properties of the Alder, but it is thought to have anti-inflammatory, anti-bacterial, antiviral and astringent properties.

CORNFLOWERS - HISTORY, SUPERSTITIONS, USES AND BENEFITS: HOW TO MAKE CORNFLOWER TISANE

CORNFLOWERS, CENTAUREA CYANUS, MOUNTAIN CORNFLOWER, CENTAUREA MONTANA

Cornflowers get their name in English because they used to be seen frequently, along with red poppies in fields of corn (wheat). When farmers began using chemical insecticides and herbicides on their crops there were fewer cornflowers to be seen. The name Centaurea comes for Centaur as the centaur Chiron was a skilled herbalist according to Greek myth, and he used cornflowers to counteract the effect of arrows tipped with poison from the Hydra, the many-headed monster believed to guard Hades or the Underworld. Cyanus means blue or azure, the colour of cornflowers. They are native to Europe and parts of temperate Europe and are naturalized in North America.

  Centaurea montana is a perennial while cyanus is an annual but they are both self-seeding, so if you have them in your garden you may need to clear some as they can grow prolifically.

  Both cornflowers can be used as food colouring and have been used through the ages to produce blue dye. They are pretty garnishes for salads and desserts too.

  Cornflowers are also known by the names bluebottle, blue bonnet, bluet, and Bachelor’s Buttons. According to folk lore bachelors who were in love, would wear a cornflower in their lapel button holes and if it faded quickly this meant that the object of their desire did not love them. If the flower lasted, the love was returned. Another superstition was that if cornflowers were brought into the house, the bread would go mouldy.

  I was told as a child not to pick the wild cornflowers (C. cyanus) as they would not last for long, but C. montana was OK to pick as that grew in my grandmother’s garden, but whether by accident or design, I don’t know. They lasted quite a few days as I remember.

  Many artists have tried to capture the beauty of the cornflower on canvas, including Vincent Van Gogh, in his Wheat Field with Cornflowers.

   Cornflowers of both types can be used to the same effects, and the tisane is good for the eyes and the skin, as it will remove irritation. As a douche it can help clear up candida, and an infusion of equal parts of lime flowers and cornflowers will help to get rid of dark circles under the eyes. The powdered flowers are mixed into a paste to help with bruising and cornflowers are frequently to be found in skin care products, shampoos and ointments.

C. montana

  The tisane below can be used to get rid of constipation, for menstrual problems, liver and kidney disorders, and if rubbed onto the skin or scalp will help in cases of eczema. It is said to help with ulcers, to get rid of wrinkles, and is a useful diuretic. It can also help to stimulate the appetite and has been used for anorexia.

  As the name would suggest, it is related to the herb centaury, and has been mentioned in several works of literature including “Of Human Bondage” by Somerset Maugham chapter CXXII:-.

“His imagination was busy with Sally. It would be pleasant to take her away from that London in which she seemed an unusual figure, like a cornflower in a shop among orchids and azaleas; he had learned in the Kentish hop-field that she did not belong to the town; and he was sure that she would blossom under the soft skies of Dorset to a rarer beauty.”

 Wilkie Collins writing earlier than Maugham mentions it in “Man and Wife” chapter 22.

"She wore a straw hat, with corn-flowers in it, and a white veil. Corn-flowers at one side uncle, which is less common than cornflowers in front.”

  Cornflowers look a little like Nigella although they are a deeper blue. They have been an inspiration for artists and have been included in popular English literature, but sadly are not seen as often in the wild as they once were.

CORNFLOWER TISANE

Ingredients

1½ - 2 ozs fresh cornflowers

1 pint boiling water

Method

Pour boiling water over the flower heads and leave to steep for 20 mins before straining and drinking, or using as a douche, skin wash etc.

This has Taste and is a Treat(ment).

STEVIA - SUGAR SUBSTITUTE: HISTORY AND HEALTH BENEFITS OF STEVIA: PUMPKIN PIE WITH STEVIA RECIPE

STEVIA, MADHU-PATTA, STEVIA REBAUDIANA

There are more than 300 genuses of Stevia, but the only one that we know of that has the sweetening potency is this one, Stevia rebaudiana which has been used by the Guarani Indians in Paraguay for centuries to flavout their bitter maté drinks. It grows wild in both Brazil and Paraguay and was only cultivated after 1900. It was “discovered” by Italian botanist, Moises Santiago Bertoni in 1887, while he was director of the College of Agriculture in Asuncion. It wasn’t until 1908 that a ton of dried leaves was first harvested for commercial use. It is much sweeter than sugar obtained from sugar cane and sugar beets, so as a rival the sugar industry had a vested interest in not having this natural sweetener as a rival. Stevia has advantages over sugar because it does not contain any calories and does not cause cavities as sugar does.

  Bertoni recognized the plant as one of the Stevias and called it rebaudiana after the Paraguayan chemist, Rebaudi who is credited with first extracting a substance called stevioside from the plant.

  Stevia is known as “honeyleaf” or “sweet leaf” in many languages and kaa-he-he by the Guarani Indians who were the first to use it in Pre-Columbian times.

  Stevia rebaudiana has been the subject of much controversy with early studies apparently showing that it could harm human health. There were fears that it is genotoxic and carcinogenic, but subsequent trials have disproved both claims. Currently, the European Commission is weighing up the evidence presented to it and will decide at the end of this month whether or not to approve Stevia’s use as a sweetener in Europe. Currently it is used as a dietary or health supplement and is legally approved in France and Germany. In the US where the controversy has mostly raged, Stevia has come into the US FDA’s category as Generally Regarded As Safe (GRAS) but as a supplement and is used in “health” drinks.

  The European Food Safety Authority’s scientific panel on additives (the ANS panel) has assessed the safety of the glycosides extracted from the leaves and established Acceptable Daily Intake for their safe use which is inline with that of  WHO (World Health Organization). They have affirmed that:-

  “Toxicology testing showed that the substances are not genotoxic, nor carcinogenic or linked to any adverse effects on the reproductive human system or on the developing child.”

Further they advise that a person can have a daily intake of steviol glycosides of 4 milligrams per kilo of body weight.

  The WHO has stated:-

 “…steviosides and rebaudioside A are not genotoxic in vitro or in vivo and that the genotoxicity of steviol and some of its oxidative derivatives in vitro is not expressed in vivo”

In other words, although when studied in test tubes or not on live subjects (in vitro) there was some evidence of genotoxicity, but this was not found in live (in vivo) subjects.

  If it is more widely available it will help those with diabetes and help combat obesity, so it is to be hoped that the European Commission and the US FDA decide to accept it for use as a sugar substitute. In Japan, China, Malaysia and South Korea as well as elsewhere, it is used as such.

PUMPKIN PIE WITH STEVIA

Ingredients

Crust:-

1½ cups digestive biscuits

1/8 tsp powdered white stevia extract

6 tbsps melted butter

1 tsp cinnamon

Filling:-

2 eggs lightly beaten

1¾ cups cooked pumpkin or butternut squash

¼ cup crushed walnuts

3 tbsps raw cane sugar

½ tsp white powdered stevia extract

½ tsp salt

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground cloves

1/8 tsp grated nutmeg

1½  cups evaporated milk

extra crushed walnuts for topping (optional)

Method

Preheat the oven to 300°F or 180°C, Gas mark 2.

Combine the crust ingredients so that they resemble breadcrumbs, reserve ¼ and put the rest in a 9 inch pie plate, pressing along the bottom and sides.

Put in the oven and bake for 15 minutes or until golden brown.

Remove from the oven and leave to cool

Turn the oven up to 425°F, 220°C or Gas mark 7.

Combine the filling ingredients and stir well to mix.

Pour the mixture into the pie crust and sprinkle the tops with extra walnuts and reserved crumbs.

Bake for 15 minutes, then reduce the heat to 350°F, 180°C or Gas mark 6 and bake for 35 mins or until a knife or skewer stuck into the centre comes out clean.

Serve with whipped cream.

This has Taste and is a Treat.