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.
- 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
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
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.