Ingredient of the Week: Cocoa Powder

cocoa powder

Chocolate is my favorite food. I don’t care if you don’t think it doesn’t count as a food, I will never change my mind. When I planned this week’s rendition of Ingredient of the Week, I wanted to use straight chocolate for my recipes. But then I realized I had eaten my last chocolate bar. It is very hard for me to keep chocolate in my apartment without me eating it all in one sitting.

This is how I arrived at cocoa powder as the week’s ingredient. As a child, I visited Hershey, PA, with my family and learned about the history of the cocoa bean.

Since that day, I have been in love with chocolate and cannot get enough. Because I am a vegan, I am a huge fan of dark chocolate because it does not have the dairy content of lighter chocolates. I also think it is easier to taste the cocoa in darker chocolate. The percentages used to describe chocolate bars, like those of Ghirardelli or Godiva, indicate the cocoa content in that bar. The higher the percentage, the higher cocoa content there is, and usually the less milk that has been added.

Now that I have shared enough about my experience with chocolate, it is time to move on to the cocoa powder. Cocoa powder is an essential ingredient to chocolate milk, hot chocolate, chocolate cake and chocolate chunk cookies, so I highly recommend buying one to keep around the house. You never know when you’ll be able to throw it into your breakfast, lunch, or dinner.

cocoa powder
Reese's Peanut Butter Cup Oatmeal. | Photo by Samantha Wood

Breakfast
Reese’s Peanut Butter Cup Oatmeal
Total time: 8 minutes, serves 1

Ingredients
1 cup rolled oats
1/2 cup water
1/2 banana, sliced
1 tablespoon peanut butter
2 teaspoons maple syrup
1/8 teaspoon cocoa powder

Directions
Pour water and oats into a bowl and microwave for 1 minute. Remove from microwave and place peanut butter into small microwaveable bowl and heat for 30 seconds. While peanut butter is in the microwave, place the sliced banana on top of the oatmeal. Once peanut butter is finished and completely melted, pour on top of bananas. If you want the same crisscross look as the photo, use a spoon to create crossing lines by dipping it into the peanut butter and then pouring onto oatmeal in lines. Use the same microwaveable bowl to heat the maple syrup and cocoa powder together for 15 seconds. Remove from microwave and stir until the cocoa powder is completely mixed into the syrup. Pour that on top of the peanut butter, and if keeping with the same crisscross style, alternate lines with the peanut butter using the same spoon method.

If you want to add Reese’s Peanut Butter Cup pieces on top, that would make it even tastier. I am a huge fan of eating dessert for breakfast and this is a healthier option than Reese’s Puffs Cereal. If you want to see another version of this recipe, check out my blog.

cocoa powder
Cocoa Power Drink. | Photo by Samantha Wood

Lunch
Chocolate Power Drink
Total time: 5 minutes, serves 1

Ingredients
1 teaspoon flaxseed
1/2 banana
1 1/2 cups soy milk
1 tablespoon peanut butter
1/2 teaspoon cocoa powder
1/8 teaspoon cinnamon
1/4 cup rolled oats
4 ice cubes

Directions
Pour the flaxseed into a Magic Bullet or a small blender and blend until it becomes flax meal (fine flaxseed powder). Add the banana, soy milk, peanut butter, cocoa powder, cinnamon, oats, and ice cubes and blend until completely mixed.

I call this the power drink because it resembles a post-workout shake my dad made when I was a kid. It is full of protein, which will replenish the energy expended during a workout. The flaxseed must be blended separately because the body will not absorb the nutrients unless the seeds are broken down first. Adding ice to this recipe is optional. I prefer my shakes cold, but if you do not, omit the ice. Another option is to add half of a frozen banana. This will both chill and thicken the shake.

cocoa powder
Cocoa Quinoa. | Photo by Samantha Wood

Dinner
Cocoa Quinoa
Total time: 25 minutes, serves 4

Ingredients
1 cup quinoa
1 cup vegetable broth
1 cup water
1 red pepper, diced
1/4 cup brown sugar
1 tablespoon cocoa powder
1/2 teaspoon cinnamon
1/8 teaspoon cayenne pepper

Directions
Combine quinoa, vegetable broth, and water in a pan over high heat. Once the water begins to boil, bring it to medium-low heat and simmer covered until the liquid has completely absorbed into the quinoa, about 15 minutes. Stir in red pepper, brown sugar, cocoa powder, cinnamon, and cayenne pepper, mixing after each addition until everything is completely combined.

This recipe is sweet and spicy. The brown sugar and cayenne pepper create a balance while the cocoa adds a deep taste to the background. Add more cayenne pepper if you like it hot. On a side note, trying saying cocoa quinoa ten times fast. It may just be harder than making this recipe.

About Samantha Wood

I am a foodie who loves chocolate, dogs and California. I hope to write for a food magazine one day. Let me know if you have any suggestions for Ingredient of the Week.

View all posts by Samantha Wood →

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