Recipe: Chili Cocoa Rub

Cocoa and chili might sound strange, but the combination is a traditional pairing in zesty Mexican cuisine.
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Cocoa and chili might sound strange, but the combination is a traditional pairing in zesty Mexican cuisine. When shopping for cocoa power, check the ingredients list for only one ingredient, 100 percent cocoa, to avoid preservatives and get all the benefits.

Ingredients

  • 2 tablespoons chili powder
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt

Preparation

Place the chili powder, cocoa powder, cinnamon, cumin, black pepper, and salt in a large bowl. Whisk to combine. Store in an air-tight container in the pantry until ready to use. Sprinkle a pinch over the vegetable of your choice before grilling or add to any soup, bean, or quinoa dish.

Makes a heaping ¼ cup

(Serving 1 teaspoon) 3 calories, 0 g protein, 0 g carbohydrates, 0 g sugars, 1 g fat (0 g saturated), 0 mg cholesterol, .5 g fiber, 97 mg sodium

Ayurvedic Add-ins

For Vata: No add-ins required! This recipe is just right.

For Pitta: Swap the black pepper for ground cardamom.

For Kapha: add 1/8 teaspoon ground clove.

Jennifer Iserloh, aka the “Skinny Chef”, is a leader in promoting healthy, vibrant lifestyles though a diet of delicious and nutritious easy-to-prepare meals. A classically trained chef, certified yoga teacher and a graduate of the Institute for Integrative Nutrition, Iserloh is the best-selling author of 50 Shades of Kale and Healthy Cheats, among other books. 

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