Well+Good’s Kate Spies: Thought Leader & Trend Forecaster
December 16, 2020
Live to Eat is back with another new episode! This week I chatted with Well+Good’s Editor-in-Chief, Kate Spies, about the many amazing trends that will shape 2021. Here’s to 2021!
Well+Good’s annual wellness trend reports are here, and they reveal everything on the 2021 horizon within the world of health, beauty, fitness, and FOOD. The pandemic has altered the way we cook and eat, and Kate believes the shift will continue to manifest in upcycled eating and half-scratch meal kits. As a health and wellness expert, Kate exemplifies the values of Well+Good with her own lifestyle, recognizing the importance of a good night’s sleep, connecting with friends and family—and even enjoying a glass of wine while cooking.
- Tune in to find out:
- :: Why intuitive eating is better than dieting
- :: The easy trick you should do to help you sleep better at night
- :: The supercharged seltzers you need to increase your energy, gain immunity, or manage your stress
- :: Kate’s top holiday gift recommendations (and don’t worry; you don’t even need to leave your house)
I love a delicious dessert (with a sneaky side of collagen and greens), and Kate’s Mint Chocolate Superfood Squares are just perfect. Minty, chocolatey, and good for you?! Sign me up for this super sweet treat.
Kate Spies’ Mint Chocolate Superfood Squares
from the Well+Good Cookbook
Makes 8 squares
Ingredients:
- ¼ cup plus 1 tbsp monk fruit sweetener
- 3 tbsp cacao butter
- ½ cup raw cacao powder
- 3 pinches of pink Himalayan salt
- 4 tbsp MCT oil
- 8 drops of vanilla-flavored liquid stevia
- 1 tbsp collagen powder
- ½ tsp greens powder
- Peppermint spirits (12 to 20 drops) to taste
Instructions:
In a food processor or blender, or using a mortar and pestle, grind the monk fruit sweetener into a fine powder.
Melt the cacao butter in a small saucepan over low heat. Remove the pan from the heat and let the cacao butter cool slightly.
In a medium bowl, whisk together the cacao powder, ¼ cup of the monk fruit sweetener, and 2 pinches of the salt. Slowly whisk in 2 tablespoons of the melted cacao butter, 3 tablespoons of the MCT oil, and the stevia until smooth. Fill about 8 slots in a silicone tray with 1½ teaspoons of the chocolate mixture. Freeze for 5 to 10 minutes, until hardened.
Meanwhile, in a separate medium bowl, whisk together the collagen powder, greens powder, and remaining 1 tablespoon monk fruit sweetener. Slowly whisk in the remaining 1 tablespoon melted cacao butter and 1 tablespoon MCT oil. Add peppermint spirits to taste and whisk until smooth.
Remove the hardened chocolate from the freezer. Spread ½ teaspoon of the peppermint mixture onto the top of the chocolate to create the centers. Shake the tray to evenly distribute the mint layer. Freeze for 5 to 10 minutes, until hardened.
Remove from the freezer again and add another layer of chocolate, about 1½ teaspoons, to each. Freeze for at least 25 minutes more or overnight, until completely hardened and easy to remove from the tray.
Store in a freezer-safe airtight container in the freezer for up to 2 weeks.
If you make these yummy Mint Chocolate Superfood Squares, tag me @candacenelson for a chance to be featured on my stories!