Hot Cocoa You Can Feel Good About

It's officially fall, and that means it's time to re-vamp your hot cocoa and make it something you're proud to share.

Here's my recipe:

1. Warm milk of choice (cow's, goat's, rice, soy, or almond, always organic)
2. 2 Tbsp. Powdered chocolate / cocoa (Ghiradelli Sweet Chocolate is our favorite)
3. 1-2 drops Agave Nectar (low glycemic sweetener - a staple in a Food Prude's pantry- found near honey at almost all grocery stores)
4. Dash of Cinnamon

Food Prude Facts:

Drinking pure cocoa, rather than eating processed forms of it (i.e. chocolate candy), is the best way to reap the many benefits, like high antioxidants without the saturated fat. Cocoa also has a positive effect on blood pressure due to the flavanols that allow vascular tissue to relax. Further, cocoa aids in glucose metabolism, and reduces your risk of stroke, heart failure, cancer and diabetes by 10%.

Agave Nectar is the most beneficial and lowest glycemic sweetener on the market. Low glycemic means it won't cause a sharp rise and fall of blood sugar levels when consumed. Agave has anti-inflammatory and immune boosting properties as well as antibacterial properties. It can be effective in weight loss, reducing appetite, lowering cholesterol, reducing the risk of certain cancers, and increasing absorption of vital nutrients such as isoflavones, calcium and magnesium. Agave Nectar is a very flexible sweetener and can replace sugar in most recipes.

Cinnamon is rich in phytonutrients which act like insulin and may help regulate blood sugar levels - especially good for people with diabetes. It also lowers bad cholesterol, and can remedy medication resistant yeast infections. It's a great source of maganese, fiber, iron, and calcium, which the agave will help you absorb in this recipe!

It has also been shown that smelling cinnamon boosts cognitive function and memory - a perfect start to a busy school or work day. So next time you want a warm cup of hot cocoa, make it an advantageous cup, and have two!