Euphonic Health

Chocolate Pulse - Where It All Begins

Patrick Queen
As they fell from heaven, the plants said, ‘The Living soul we pervade, that man will suffer no harm’.
— — RIG VEDA X.97


From ancient Mesoamerican herbal chocolate drinks to modern day medicinal mushroom extracts, plants and fungi have been used for millennia by humans to boost mental performance, increase energy levels, aid in recovery and ward of sickness. Chocolate Pulse builds on this legacy. Combining these old world traditions of nutrient dense, medicinal foods with cutting edge modern day scientific research we created an innovative, all-in-one blend to enhance your daily life. Synergising omega-3 and fibre rich seeds, with polyphenol and antioxidant dense raw chocolate, topped off with the best adaptogenic herbs gathered from around our planet - Chocolate Pulse was born. Delicious, packed with power and easy to use. Chocolate Pulse is your number one ally in helping you adapt to todays stress filled modern world.


This is the house special. Chocolate Pulse employed in its easiest and most potent form as a satisfying, easy to digest drink. Here is all you need to power up and get started;



Pour 250ML of water into the blender. Add 2TB of Chocolate Pulse. Add 1TB of Raw Forest Honey. Blend until smooth, frothy and creamy. Pour a big tall glass and enjoy!



Store in the fridge to cool you on a hot summers day or alternatively heat gently on the stove to make a silky smooth hot chocolate to warm your cockles in the winter. Goes great with your favourite green powder or any extra protein you might be taking such as hemp or organic whey. Simply chuck a scoop in alongside the recipe above and enjoy the delicious chocolate edge that it gives it. Love chocolate flavoured porridge? Then simply mix 2TB of Chocolate Pulse into your morning porridge to drastically boost and round the nutrient profile of your breakfast.


Fermented Veggies - Amazing Taste and Super Power Side Effects.

Patrick Queen
Cabbage contains iodine and is a rich source of vitamin C (more C than oranges); the outer leaves are concentrated in vitamin E and contain at least a third more calcium than the inner leaves. Cabbage in the form of raw sauerkraut is excellent for cleansing and rejuvenating the digestive track, improving the intestinal flora, and treating difficult cases of constipation
— Healing With Whole Foods By Paul Pitchford


Cabbage is a powerhouse of nutrition and like other Brassica member families is often overlooked in peoples eating style due to its unpleasant smell and taste - we know it is great for our bodies, yet getting it in daily can be a challenge. A way round this is to process the cabbage via fermentation which increases massively the flavour and nutrition uptake in our bodies - problem solved. 

Pages and pages have been written on fermented vegetables extolling their benefits for human health and explaining their long use in many cultures as both food and medicine. So to keep it short and to summarise, and in doing so save you much time and money ; have one daily serving (one palm size full) of organic, unpasteurised, fermented vegetables and your health will transform dramatically. Easy. For those seeking more in depth explanations do explore the further reading links provided at the bottom of this page. 

A note on store bought fermented products such as sauerkraut and kimchi. Dont waste your money or your time and just make your own. Most are pasteurised, nullifying their pro-biotic benefits, and contain questionable additives. Acetic acid anyone? No me neither. In saying this there are some companies which are worth investing in such as Raw Health or  Excalibur. So do give them a go if you are challenged for time or want to test the water so to speak on flavour before diving in and making your own. Again though nothing compares to home made for health and taste. 


Traditional sauerkraut is just three simple ingredients; cabbage, salt and caraway seeds. With fermented vegetables you build on this basic recipe by adding in a number of different root vegetables and herbs and spices to add more variety, flavour and nutrition. For the recipe I made in the pictures I used the following;

  • 1 pound (500 grams) organic purple and/or red cabbage
  • 1 pound (500 grams) of organic carrots
  • 2 large tennis ball size beetroots
  • 1 teaspoon of sun dried sea salt

*Fermentation agent/starter (optional) . Choose from either; 1tsp of probiotic powder, 1 tablespoon of organic raw unpasteurized apple cider vinegar or 1 teaspoon of organic live unpasteurized miso. I used a combination of the three.



For this particular recipe I am using the air lock method. This is not necessary. Just something im experimenting with to see how it effects taste and health effects. The standard format outlined below is sufficient to get good results. 

  • Using a food processor (and/or grater, mandolin, knife) grate and chop cabbage and vegetables into small fine pieces.
  • Add chopped vegetables to a large mixing bowl with salt and massage thoroughly for 5-10 minutes until vegetables soften and release their water. Correct massage technique can be found here.  
  • When softened add all other ingredients and mix thoroughly and pack tightly into a glass jar such as the one found here - an old jam jar can be used too. Essentially anything made of glass that can be closed is good to use, just dont use plastic as it leaches into the food during fermentation.
  • Pack it really tight to leave out all air, keep packing until the jar is full of veggies and the veggies are covered in juice (important)


This is where the agreed path tends to split in fermentation circles in regard to how to store your sauerkraut. Some people say the vegetables must be completely submerged by their own juices to stop mold growing on top. Others go for a no sink method leaving the vegetables as they are, floating above or in their own juice scraping the mold of the top when ready if it has formed during fermentation and eating what is underneath. Usually I just compact the veggies as much as possible in their own juices and then if they do mold I just scrape this off and eat whats underneath. However, for the air lock method demonstrated here I am employing the submerging technique, adding extra  water to completely cover the vegetables once I have added them to the jar and packed them down.

Do experiment with the different styles to find your own flow. If they do mold on top do not panic and throw out the whole lot, just scrape this layer off and eat whats underneath, it is perfectly fine. If the mold is to much to bear then just make sure the cabbage is submerged under liquid for the complete fermentation cycle, either via a weight on top pressing down on the veg (such as a clean rock or another jar), or you can top the jar up with water to completely cover the vegetables.


Again another heated topic. Really there is no exact time as to when your sauerkraut is ready due to multiple factors such as ambient temperature (based on your local), quantity of salt used, how tightly vegetables are packed and one of the most important ones - your particular flavour preference. So what I tell people is to ferment for a minimum of one week and then taste. If the vegetables have a slight tang to them then you can be sure they have begun to ferment and are good to begin to eat. As you leave them longer they will develop more complex and interesting flavours. Again experiment till you find your own perfect combination.



For the enthusiastically and inquisitively minded amongst us, do dive in deep till your heart is content at the following links: