I discovered yacon syrup when researching my upcoming booklet on Natural and Healthy Sweeteners (to be published Spring 2009 by Woodland Press). And boy, is it ever good!
Made from the starchy root of the yacon plant, a sunflower relative native to regions of the South American Andes, yacon syrup is low glycemic, low calorie and prebiotic as well as delicious. The taste evokes a light, fruity molasses - tangy and delightful.
Yacon and cacao are a match made in Mayan heaven. True, both are on the pricey side, but if you only eat a little at a time, the cost per serving remains low and your supply will last a while. Here's my new favorite quick snack and natural mood elevator using these two superfood treats.
Put a handful of whole raw cacao beans, say 6 - 12 beans, in a little dish. Stir in a teaspoon of yacon syrup to coat. Then, eat the sweetly glistening beans one by one, preferably while thinking about mist rising over the ruins at Machu Picchu.
You can find whole raw cacao beans at many Whole Foods stores, your local health food store (if you're lucky) or online. I got my latest bag at Matt Monarch's RawFoodWorld.com for a great price.