Robert Williams spends a substantial amount of time in Ecuador’s Amazon Basin. He’s a cacao hunter. He finds the purest, richest sources of cacao beans on Earth, which is the Criollo Arriba Nacional Fino De Aroma variety and offers them through his company, Ultimate Superfoods. He insists on heirloom beans, and only offers one variety: the criollo bean. Criollos are the original and best cacao beans, as all the other kinds were developed with practical considerations in mind, like high yield. Heirloom criollo beans are all about flavor, and flavor is based on the wide profile of micronutrients naturally in the beans. Robert oversees harvesting and production in South America for Ultimate Superfoods, so you can imagine, he has a rich knowledge of all things cacao.
Robert also sources other extraordinary ingredients, including the only agave nectar I eat. Offered under the company’s Ojio brand, Robert’s agave nectar is the only agave that I trust is totally organic, raw and unadulterated agave. They squish pulp and bottle it in glass. Nothing refined, nothing hidden. You can taste the difference immediately. I hate the flavor of every brand of agave except Robert’s.
So, every day around 4 p.m. I give my afternoon a little lift by enjoying a delicious superfood smoothie using my friend Robert’s incredible ingredients. The recipe and quantities vary, but the general recipe is this:
1 tablespoon ground cacao
1/2 tablespoon cacao nibs
1 tablespoon agave nectar
2 tablespoons mesquite powder
2 tablespoons coconut oil
1 tablespoon flax seeds
1 tablespoon hemp seeds
1/4 teaspoon shilajit powder
1/4 teaspoon amla powder
1/4 teaspoon powdered reishi
1/2 teaspoon local bee pollen
1 banana
4 cups / 1 liter good cold water
Then I’ll throw in something else, like 1/4 vanilla bean pod, some soaked gojis or half a dozen fresh, ripe berries. Other brands of cacao taste nice, but Ultimate Superfoods cacao tastes better. Hit the blender and you’re set to enjoy the ultimate superfood smoothie!
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This was posted on Sunday, June 6th, 2010 at 4:56 pm by Ysanne Spevack. To link here, use the permalink. You can follow any responses to this post through the 
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I have some problems with Candida.
I’m told that raw choc with agave shouldn’t effect Candida but I often found it gave me wind,which seems to be a good indicator of the Candida getting fed.
Any views on this?
nick
Posted by nick woods on 10th June 2010 at 2:50 pm | Permalink
Hi Nick, This is exactly why I’m recommending Ultimate Superfoods. It’s really rare for me to get behind one brand of ingredient. This might be the first time I’ve ever recommended just one brand of something in the whole time I’ve looked after OrganicFoodee.com and I’ve done this for over a decade! But all other agave products on the market in the US, Europe or Asia aren’t the same as Ultimate Superfoods agave. Their agave is the only one that is simple, pure, unadulterated agave nectar. Everything else is inferior. Nothing else on the market is squished agave cactus simply bottled. It’s a great raw food, has prebiotic effect, so it really is a good food for people with candida issues as well as people who need low glycaemic index sweeteners. I honestly never use agave syrup unless it’s from Ultimate Superfoods.
I hope this helps.
Best wishes,
Ysanne
Posted by Ysanne Spevack on 10th June 2010 at 4:25 pm | Permalink
P.S. In the US and worldwide you can buy it direct from the manufacturer here: www.ultimatesuperfoods.com/
Or you can buy it in the UK and Europe from www.rawliving.eu/
Posted by Ysanne Spevack on 10th June 2010 at 4:28 pm | Permalink