To start with the very basics, the Oxford definition of adaptogen is: “a natural substance considered to help the body adapt to stress and to exert a normalizing effect upon bodily processes.”

They are called adaptogens because of their unique ability to “adapt” their function according to the specific needs of the body and the different types of stress. The goal of taking adaptogens is to return your body back to a state of balance (homeostasis).

 

Nootropics (pronounced “new-oh-trope-icks” or “no-a-trop-icks”) are natural brain boosters. By association, they can support the whole nervous system to function better.

This cacao blend contains:

 

• Cold Pressed, Single Source, Organic Ceremonial Grade Raw Cacao, Non-Alkalized, Powdered
• Organic Red Reishi Mushroom, Powdered
• Wildcrafted Chaga Mushroom, Powdered
• Organic Ashwagandha Root, Powdered
• Organic Maca Root, Powdered
• Organic Raw Ginger Root Powder
• Grass Fed & Finished, Pasture Raised Collagen Hydrolysate (can be omitted at your request)
• Organic Roasted Chicory Root, Ground
• Organic Raw Cinnamon, Powdered
• Organic Coconut Sugar or Organic Stevia Leaf (**please request sweetener of choice when ordering)
• Kosher Himalayan Pink Salt

 

Makes approximately 17 servings

The difference between Cocoa Powder (processed with Alkali) and Cacao Powder is that cocoa is heated at much higher temperatures than cacao during processing.

This processing affects the beans on a molecular level, changing their structure and degrading some of the nutrient content.

Cacao powder is less processed than cocoa powder, has more powerful antioxidant effects and health benefits. Cocoa powder still retains a large amount of antioxidants in the process.

 

100 grams of raw cacao powder has an ORAC (oxygen radical absorbance capacity) of 95,500 (antioxidant capacity), cacao nibs have 62,100, cocoa powder has 26,000.

 

Cacao is unsweetened chocolate (pure roasted cocoa/cacao beans) with most of the fat removed before being ground to powder. It has a more fruity and complex flavor and preserves the true flavor and complexity of the cacao bean.

Meet Our Organic Coconut Sugar Farmer (see photo in description)

Purwanto is from Central Java, in Indonesia.

His field is a tropical jungle, diverse and lush with coconut palms naturally growing here and there.

No fertilizers, no chemicals, no tractors. Just him walking through his natural forest on his way up a coconut palm.

 

It's hard work climbing 30 trees three times a day. But he told us he doesn’t mind because belonging to the organic coconut sugar co-op has allowed him to work from home and provides him enough income to improve his standard of living and give his children an education. Something he couldn’t do before.

 

To collect the sweet palm nectar, the coconut flowers are first trimmed, then the sap is collected for several hours. Purwanto must work quickly to bring all the nectar to where it will be boiled down or it will spoil in the intense tropical sun. This process is still done by hand, as its been done for thousands of years.

 

Wawan manages the coconut sugar co-op and makes sure all methods, and the finished product, are kept above the highest standards. He explains just how difficult the technique is to not burn the sap, but get just the right caramel flavor and moisture. Wawan says no modern machine has been able to duplicate the hand techniques used by these sugar-making artisans.

When the sugar is thick, it is poured into molds (that is how the locals use sugar). Or it is crystalized, sifted, bagged and sent to Wawan’s factory. Everything is perfect before shipping to the USA.

 

Every purchase sweetened with coconut sugar helps Purwanto give his son an education. And helps the Jungle he is preserving from detrimental monoculture.