Go Raw Organic Cacao Chocolate it’s Real! 
The best chocolate ever. Incredibly intense, handmade, raw organic cacao and raw organic agave nectar. This chocolate can be consumed on a regular basis with absolutely no guilt whatsoever. Ya-hoo!!
March 5th, 2010 by Molly
March 4th, 2010 by Molly
This is a great series available BBC History of the World in 100 objects. Object six in the series is a BIRD SHAPED PESTLE the history explains why early humans were grinding grains and “cooking” This is a short but facinating episode to check out.
March 3rd, 2010 by Molly
Yes it is ALIVE! Live Granola
Sprouted Organic Buckwheat Groats
Sprouted Organic Flax Seeds
Organic Raisins
Organic Date
Slightly sweet and loaded with fiber – it’s gotta be the healthiest, most satisfying cereal ever. Great with almond milk or eat it right out of the bag!
February 26th, 2010 by Molly
NEW 3 Times as Concentrated as Extracts
Wow the best Vanilla Paste Madagascar Premium and Tahitian Select
February 11th, 2010 by Molly
This is the ultimate source for vanilla FAQ and small tropical farmers support. Be in the know with the Vanilla Queen then buy her vanilla products on our site.
February 10th, 2010 by Molly
Breakfast in bed with home made vanilla scones and delicious italian jams. The recipient will want this to become a habit. Sold together at a special price. $19.95.
February 9th, 2010 by Molly
Chanterelle mushrooms with “Little Ears” Pasta and goat cheese. There is fungus among us. Enjoy!
October 28th, 2009 by Gourmet Country
Sometimes we just want something simple yet elegant to add a whole new dimension to a favorite drink or dessert. Or maybe we just want a quick bite of something sweet, filling and satisfying for just that bit of guilty pleasure. Or we are looking for just that perfect gift. When that time comes say hello to Griottines!
Grottines are Morello Cherries soaked in a grand symphony of liqueurs according to an age old secret recipe. Griottines are a taste of ancient Europe distilled into a flavor burst that will intrigue and excite your taste for what is yet to be. Eat them at any time of day, add them to desserts, aperitifs and cocktails to turn every event into a party!
Griottines® are made using a very special type of Morello cherry, the Oblachinska cherry found only in the Balkans. To conserve the unique flavour and physical characteristics of the fruit, the first maceration of the cherries in liqueur takes place within six hours of picking. After rigorous sorting, grading and de-stoning, the Morello cherries are then steeped in different liqueurs for successive macerations based on age-old know-how and secrets. The last maceration provides the final touch of Kirsch which is the hallmark of Griottines, or as a wonderfully harmonious alternative, Cointreau.
October 15th, 2009 by Gourmet Country
From Wikipedia-
Throughout Ireland and Britain, there is a long tradition of carving lanterns from vegetables, particularly the turnip, mangelwurzel, or swede. But not until 1837 does jack-o’-lantern appear as a term for a carved vegetable lantern, and the carved lantern does not become associated specifically with Halloween until 1866. Significantly, both occurred not in Ireland or Britain, but in North America. Historian David J. Skal writes,
Although every modern chronicle of the holiday repeats the claim that vegetable lanterns were a time-honored component of Halloween celebrations in the British Isles, none gives any primary documentation. In fact, none of the major nineteenth-century chronicles of British holidays and folk customs make any mention whatsoever of carved lanterns in connection with Halloween. Neither do any of the standard works of the early twentieth century.
Holloween and Chocolate were made for each other 
In America, the carved pumpkin was first associated with the harvest season in general, long before it became an emblem of Halloween. The poet John Greenleaf Whittier, who was born in 1807, wrote in “The Pumpkin” (1850):
| “ | Oh!—fruit loved of boyhood!—the old days recalling, When wood-grapes were purpling and brown nuts were falling! When wild, ugly faces we carved in its skin, Glaring out through the dark with a candle within! |
” |
Gourmet Country takes this vegetable tradition one step further with this playful Raviolis recipe. Let your culinary light shine from these tasty pastas and add yet another layer of fun to a beloved and time hornored holiday!
September 30th, 2009 by Gourmet Country
Sometimes all that really matters is comfort food. That’s just the way of things – you find yourself preparing a straight forward, nothing fancy recipe that fills the tummy, warms the heart and rings the carbohydrate bell about as close to the top as it gets.
Spagetti and meatballs has filled this roll for americans long before Mama Corleone served them to a tired Don after a hard day of importing Olive Oil – extra virgin of course!
This post is linked to a famous meatball recipes from Rao’s restaurant in New York City. Rao’s is renowned for its jukebox, its quirky decor, its unmatched hospitality and most of all, the spectacular Neapolitan cuisine. This recipe is about as close as many of us will get to eating there, since the restaurant has a total of only 10 seats with one seating per night!
Enjoy the meatballs with your favorite red sauce and be sure to un-ring the Carb bell just a bit by serving them over our zero carb zero calorie Shirataki Spagetti pasta. Ready! Set! Mangia!
