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Archive for the ‘Food’ Category

Last Week of Summer

Tuesday, September 15th, 2009

The autumnal equinox is almost here! September 22 at 5:19 pm EDT, to be exact (US Naval Observatory).

Grab your friends and toast to these last few days of summer with margaritas… clean, refreshing agave margaritas! Beautiful, pure, 100% agave tequila is something to be sipped and savored, much like a fine scotch.

The secret to concocting the perfect margarita is: keep it simple! Use the juices of fresh fruits and pure, organic agave nectar. Not is only agave nectar that ethereal match to tequila that nature intended, it is a sweet that dissolves in cold water and is vegan friendly.

  1. 1 1/2 ozĀ  100% Agave tequila
  2. 1/2 oz Pure Organic Light Agave
  3. juice of one small lime
  4. fresh squeeze of orange
  5. splash of spring water

Shake well and serve over ice.

To salt a rim, pour sea or kosher salt on a small plate. Moisten the rim of your glass with a fresh lime wedge. Roll the rim (or half) in the salt. To add some flare, add a little black pepper, cumin or cayenne to your salt.

Raise your glass and say “adios” to summer!

That’s a lot of margaritas!

But if you can hang on to some… delicious, raw, organic agave nectar sweetens hot teas and yummy oatmeals on brisk fall mornings.

For details on the health benefits of agave nectar and pricing, visit:

The Cocoa Bean Process

Saturday, July 25th, 2009

Here is a video that explains in the most simplistic way, (the way only a kids show can do it) about the process of making chocolate and the fermented cacao bean. Remember our cacao beans after drying in the warm sunny Caribbean sun are then packaged and shipped to you guys, keeping it a raw food.

Dulce de Leche

Monday, September 22nd, 2008

Dulce de LecheI made this delicious dessert the other night with the help of my daughter Lucia. This is a super easy recipe that uses a minimum of ingredients, little skill in the kitchen, and tastes amazing… perfect for me. The thing I really loved about this recipe is how the vanilla does such a great job of framing the sweetness of the dessert without overpowering it.

Dulce de Leche
1 quart of whole milk
1 1/2 Cups of sugar
1 whole vanilla bean, split down the middle and scraped of all its seeds
1/2 teaspoon baking soda

Boiling Dulce de LecheCombine all the ingredients in a large saucepan and heat over medium until all the sugar is dissolved. Once the liquid reaches a simmer, add the baking soda and reduce to low heat.

Continue cooking on low heat and resist all temptations to turn up the heat because this stuff will burn if you’re not careful and it is really tough to wash off (trust me).

After 1 to 1 1/2 hours you should have a thick, caramel colored syrup that smells delicious. Simply strain the liquid (to remove the vanilla bean and any of the foam that accumulates on the top) and store in a jar. Use as a topping for cookies, pies, bread, and of course, ice cream.