We have seen charcoal pop up in beauty and wellness products for quite some time now. Even the video that went viral on the idea of brushing your teeth with it for whiter teeth has made its run, but now we are seeing it come up more and more in food.
Before we get too ahead of ourselves, let’s chat a little about what the heck activated charcoal is. Activated charcoal actually comes from coconuts (at least the kind that is being used for this recipe).
‘Activated charcoal is a highly absorbent material with millions of tiny pores that can capture, bind, and remove up to 100 times the charcoal’s weight in toxins. The porous surface has a negative electric charge that attracts positively charged toxins and gas to be carried easily out of the body.’ -Google
‘Coal-Conut is the finest 100% Natural Food Grade Coconut Shell Activated Charcoal available and is approved for Organic labeled products.’
The number one thing to keep in mind is that even though activated charcoal has a lot of benefits, it removes toxins and binds itself to things in the body. So if you take supplements or anything oral that isn’t food, the activated charcoal will probably prevent it from absorbing into the body. Just plan ahead when you will be consuming activated charcoal, as it is great to cleanse the system with too!
So now that there is a better understanding of what activated charcoal really is, here is a fun recipe to try at home using activated charcoal and cherries.
‘Black’ Cherry Muffins
paleo, gluten free, wheat free and dairy free
makes 9 regular size muffins
2 cups green banana flour
3 organic free range vegetarian diet fed brown eggs
1/4 cup coconut oil (measure melted)
1 TBS organic pure vanilla extract
1/4 cup honey or 2 tsp stevia concentrate
1 tsp activated food grade charcoal
pinch of salt
1/2 tsp baking soda
3/4 cup lemon La Croix
1 cup pitted dark cherries
Preheat oven to 325 degrees and grease or line muffin tin.
Combine dry ingredients in large bowl.
Combine wet ingredients in medium bowl.
Stir wet ingredients into dry ingredients and gently fold in cherries.
Fill muffin cups 3/4 full.
Bake for 20 – 25 minutes or until golden brown and toothpick inserted in center comes out clean.