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The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.

Growing up, I spent summers in Lahore, Pakistan, with my grandparents. The days were always hot and humid, but that never deterred my brothers or me from playing on my nani’s rooftop terrace or front lawn from morning to dusk. Every few hours we would hear her soft-as-silk voice floating out the

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cacao-water: cacao beans and cacao water

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For us chocolate lovers, there’s nothing better than unwrapping a new bar of that bittersweet goodness, ready to meet our cravings, comfort us, and be part of a decadent daily ritual. But did you know that through processing our treats, the chocolate industry wastes up to 70 percent of the cacao plant? While we’re not about to give up our sweet indulgences, what if there was a way to use some of the other parts of the cacao plant and benefit both farmers and the environment? What’s more, what if we told

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