Warm Spinach Grain Bowls with Ricotta, Toasted Quinoa, and Raw Chocolate
Dark chocolate isn’t just a sweet indulgence—it can also add depth and richness to savory dishes. (Mexico's mole-makers have long been aware.) When buying, opt for a cacao content of 70 percent or above; anything below that likely won't be as complex.

Get the recipe: Warm Spinach Grain Bowls with Ricotta, Toasted Quinoa and Raw Chocolate

Tip: Chocolate should be stored at around 65 degrees in a low-moisture environment; if it's going in the fridge, wrap it very tightly in layers of plastic.

Fun fact: The first part of the scientific name of the cocoa tree, Theobroma cacao, is Greek for "food of the gods."
mole chicken tacos

Mole Chicken Tacos with Poblano Escabeche
This savory, smoky chicken taco filling tastes even better after a day or two: The gentle heat of the mole and the tang of the escabeche only increase with time.

Get the recipe: Mole Chicken Tacos with Poblano Escabeche

Fun fact: Dark chocolate has up to 600 distinct flavor compounds.
choc puddle

Chocolate "Puddle" Smoothie Bowl
The pudding-smoothie hybrid contains little added sugar, and is a good source of potassium and healthy fats.

Get the recipe: Chocolate "Puddle" Smoothie Bowl

Fun fact: Countries that consume more chocolate tend to have more Nobel Prize winners. Coincidence? We think not.
From the February 2017 issue of O, The Oprah Magazine