- 1 cup raw cashews (soaked for 4 hours)
- 1/4 cup filtered water
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1 clove garlic
- 2 tbsp moringa powder
- Pinch of ground turmeric
- Pink Himalayan salt to taste
The precious cacao is contained in a hard shell, which when roasted opens easily and unveils the cacao bean. We are growing now the young trees from the seeds in our Jiwa Damai Garden.
At Jiwa Damai we produce useful research and we share it with the community. The following article is meant as a support for those who wish to learn about cacao, the black pod disease and methods how to deal with it. This article contains a short overview to the history and the ecology of the cacao, a summary of the cacao plantation in Jiwa Damai and a description of the black pod disease. The article was the work of our volunteer, Cedric Ricci, under the supervision of Dr. Margret Rueffler.
Sometimes the tastiest recipes are the easiest ones to make. This month we recommend you a Cacao & Berry Power Smoothie!
You just need:
2 table spoons raw cacao nibs
1 peeled banana
1 tablespoon goji berries
½ cup of frozen or raw raspberries
1 cup coconut milk or nut milk
Handful of ice (more…)
Posted in From the Founder, Newsletter, tagged acupuncturist, bali, founder of Jiwa Damai, heart, lagu damai, margret rueffler, permaculture, therapist, transpersonal psychologist on January 12, 2016| Leave a Comment »
Cacao beans are seeds of the Theobroma cacao tree, a small evergreen tree grown in Mexico and South America. Cacao beans are roasted and ground to produce cocoa and, after further processing, are the basis of chocolate. When the beans are dried at low temperature, however, they are called raw cacao beans, which can be consumed whole, broken into pieces called nibs or ground to produce raw cocoa powder. Cacao beans are rich in natural antioxidant compounds with many health benefits.
Growing grapes in Bali has started at the beginning of the 20th Century but it is only a few decades ago, after multiple trials and errors, survival to parasites and other vine diseases, that the grapes were grown with satisfaction on a commercial scale and found in markets all over the archipelago. The final choice was a black table grape variety of French origin called ‘Alphonse Lavallée’.
The vines in North Bali’s vineyards are trained into an overhead trellis called Pergola, where the posts consist of small trees, which are regularly pruned. Besides keeping the workers cool, the pergola system reduces the risk of diseases and sunburn on the grapes, all contributing to a better fruit quality. (more…)