I have Val Tokarz to thank for turning me on to Clean Eating and, consequently, sending me on a searching frenzy in the magazine section of our local Barnes & Noble. 

Now, I am hooked on the recipes, if not the concept, of clean eating.  Clean eating is the philosophy of eating things as close to their natural state as possible.  Clean eating is the practice of eating whole, natural foods such as fruits, vegetables, lean proteins, and complex carbohydrates.

I try, desparately, to eat clean.  In upstate NY in winter, eating local is not a big option so eating clean is.  My favorite recipe in the January/February issue is for hot cocoa.  Now to be honest, I didn’t go out and by agave nectar.  I used splenda – not exactly clean.

Mint-Infused Hot Chocolate

1 mint green tea bag (decaf or regular)

¼ cup boiling water

¾ cup unsweetened almond milk

2 teaspoons unsweetened cocoa powder

1 tablespoon light or amber organic agave nectar

Instructions

1.    Place tea bag in cup.  Pour water over it to make a tea essence, letting steep for about two minutes.  Squeeze tea bag and remove from cup.

2.    Meanwhile, heat almond milk over medium heat in a small saucepan until very hot, but not boiling.  Add to tea essence, then stir in cocoa powder and agave nectar.  Mix with a spoon until all the cocoa powder has dissolved.  Garnish with a sprig of mint, if desired.

Nutrients per cup:  calories 98, Total Fat:  3g, Sat. Fat:  0g, Carbs:  19.5g, Fiber:  2 g, sugars:  16g, Protein:  1.5 g, Sodium:  136 mg, Cholesterol:  0mg