Here’s another recipe (the first two were Baked Rainbow Chard With Apricots & Walnutsand Sri Lankan Cashew Curry) given with kind permission by Dr Rupy Aujla, taken from his new book “The Doctor’s Kitchen: Eat to Beat Illness” – out now from Harper Thorsons. Read on for how to make Dr. Rupy’s wonderful treat: Orange-Zested Chocolate Bark with Berries!
Chocolate has been promoted as a healthy ingredient for a variety of reasons, including its flavanol content, which can have a positive effect on heart health. However, simply adding your favourite chocolate bar to your regular diet and expecting it to benefit your health is misguided. Chocolate may have been found to have some marginal benefits, but it’s your overall lifestyle that determines health outcomes.
That being said, I eat a small amount of good-quality dark chocolate as a treat. The bitter notes of chocolate with 75 per cent (or higher) cocoa content can be overwhelming for those used to the average high-street chocolate bar, so I’ve introduced other sweet notes into this bark recipe, which will help ease you into appreciating the deep flavours of dark chocolate. Makes one large piece of bark.
The Doctor’s Kitchen -Orange Zest Chocolate Bark with Berries
200g dark chocolate (minimum 70% cocoa solids), broken into small pieces
16g shelled, salted pistachios, roughly chopped
5g walnuts, roughly chopped
Grated zest of small orange
Small pinch of ground cinnamon
160g blackberries or a selection of seasonal fruits such as nectarines, pears, apples or raspberries
Spread the melted chocolate over the tray to a thickness of about 3mm
Scatter all the remaining ingredients (apart from the fresh fruit) evenly over the melted chocolate and place in the freezer for 25 minutes to harden
Snap and enjoy with seasonal fruits
From “Eat to Beat Illness” by Dr. Rupy Aujla, which is available now on Amazon. Which healthy recipes are you into right now? Do you subscribe to Dr. Rupy’s approach of ‘food as medicine’? Have you ever considered: thought as medicine? Let us know what you think in the comments below, and you can join in the conversation on Facebook and follow us on Twitter & Instagram.
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