Yoga JournalUSA-January-February_2017

eat

WELL

february

2017

yogajournal.com

PHOTO: JENNIFER OLSON; PROP AND FOOD STYLIST: ERICA M

CNEISH

haute

COCOA

Nothing beats a steaming cup of hot cocoa for warming up on

a cold winter day. Yet if your go-to recipe is essentially milk and sugar,

it’s time to upgrade, says Joy Dubost, PhD, RD, a registered dietitian and

food scientist. “If prepared properly, hot cocoa can be filled with antioxidants

and nutrients, including fiber and iron,” she says, not to mention even richer flavor.

Start by skipping those store-bought hot-chocolate packs, and make your own cup of

cocoa using real cocoa powder. “Generally speaking, the higher the cacao content and less

processed the cocoa, the greater the antioxidants,” says Dubost. To amp up your hot cocoa even

more, heat up 1 cup of milk, then whisk in 1 tablespoon cocoa powder plus any of the following:

• 1 tablespoon peanut butter • 1 tablespoon pumpkin purée


• ½ teaspoon dried lavender or chamomile (strain before serving) MEGHAN RABBITT
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