HOT CHOCOLATE

50g dark cocoa powder
40g raw cocoa powder
90g organic cane sugar
30g lucuma
8g cinnamon


Weigh everything in a bowl (pouring cocoa powder through a sieve) and mix well. Store in an airtight container.

Warm up about 250ml whole milk in a casserole but don't let it boil (milk gets an awful taste when it boils)! Whisk in 3 heap tablespoons or so of the cocoa mixture. Wrap yourself in a blanket, listen to good, calming music and enjoy.

(If you want the measures in millilitres, holler, I could measure them the next time I make some. But really, a digital scale comes in very handy in the kitchen!)

I made rhubarb juice the other day and took some to Jessika yesterday. She inspires me so much with all her plants and herbs!

RHUBARB JUICE

(makes about 3 liters, adapted from Leila Lindholm)

1kg rhubarb
1500ml water
200-300ml sugar
(a squeeze of lemon juice)


Wash the rhubarbs and cut them into small pieces. Cook in water for 15 minutes without stirring (to keep the juice clear). Sift the rhubarbs from the liquid, add sugar and bring to boil. Let cool and bottle. Mix with water to taste (about half and half).

It's rhubarb season but I used last summers rhubarbs from the freezer. And made one batch with 100ml of coconut sugar and 200ml of organic cane sugar and one with just organic cane sugar and without the squeeze of lemon. Go for the sugar you like!