A VALENTINE GIFT THAT IS HEART HEALTHY
According to scientific research, eating dark chocolate and drinking red wine is actually good for you. The chemicals responsible for the goodness in chocolate and red wine are plant compounds called polyphenols, flavonoids, and cyanidins. These compounds are usually called Phenols. Plants make phenols to protect their cells from damage and disease. Research shows that raw or minimally processed cocoa and red wine contain potent antioxidant and flavonoids that possess an ability to clear free radicals and protect against inflammation. Phenols also help protect against heart disease by preventing and slowing plaque buildup in the arteries.
Cocoa contains essential trace elements and nutrients such as iron, calcium and potassium, and vitamins A, B1, C, D, and E. Cocoa is also the highest natural source for Magnesium. Magnesium deficiency is linked with hypertension, heart disease, diabetes, joint problems and pre-menstrual tension. You'll need to find a chocolate with a minimum of 60% cocoa to get the most benefits.
Like eating dark chocolate, red wine is an excellent source of Phenols. Phenols are organic compounds found in grape skin and seeds. Some also form during the fermentation and aging process but these are small compared to the amount naturally present. Phenols determine everything from a wine's balance, taste, color, consistency and aroma and act as a preservative during the aging process. Most phenols exist in the form of tannins. These molecules help to preserve wine by their ability to absorb oxygen.
http://www.etslabs.com/resources/publications/phenolic-reports/red-wine-phenolic-report.aspx
ENJOY THE TASTE AND THE BENEFITS OF THE GIFT
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Candy Bar |
Dessert |
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Zinfandel Wine |
Green and Black's Hazelnut & Currant Dark Chocolate Candy Bar The rich, intense flavor of dark chocolate, organic roasted currants and toasted, nutty crunch of organic chopped hazelnuts are a perfect balance for the lingering spice of the Zinfandel. |
White Cake with Chocolate Icing Recipe Made with Cocoa Powder · 1 c. butter or margarine at room temperature · 2 lbs. confectioner's sugar · 2 tsp. vanilla · 1/2 c. cocoa powder · 1/2 c. milk Place butter or margarine in the bowl of an electric mixer. Beat on low until softened. Add vanilla. Add sugar, 1 cup at a time, and beat on low. Scrape down the beaters and bowl. Add cocoa powder and mix until blended. Add a little milk at a time, increasing the speed of the mixer as the chocolate icing becomes creamier. Beat on high for 2 minutes. Make your favorite white cake recipe or use a box mix. Frosting yields 5 cups. |
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Cabernet Sauvignon |
Chocolove Cherries & Almonds in Dark Chocolate Bar This dark chocolate combined with a chewy, crunchy combination of cherries and almonds contrasts the rich tannins of a Cabernet. |
Chocolate Pecan Mousse · 1/2 lb. German sweet chocolate · 1 tbsp. sugar · 1/2 c. cream · 2 egg yolks, slightly beaten · 1/2 tsp. vanilla · 1/4 cup finely chopped pecans · Whipped cream Melt chocolate over hot water. Gradually stir in the sugar and the cream until smooth. Remove from heat. Slowly blend in egg yolks and vanilla. Stir in pecans. Pour into small individual dessert dishes, such as demitasse cups. Chill. Serve with garnish of whipped cream. 6 servings |


RESERVE YOUR ROOM NOW!
Girls Just Want to Have Fun! These small mouths were caught on Lake Norfork at Barren Fork Cove on Grubs.
Fishing with Mike at Tayko Guide Service on Beautiful lake Norfork, Arkansas 
Ten pound striper Ron (From Striper Club) caught trolling a sour grape limited rouge along the bluff across from Cranfield Island about 9:30pm.
Ron