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Last Week of Summer

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:

Seasonal Ingredients

August 3rd, 2009

Happy Monday!

Here is something cool I found while poking around the world wide web. It is a seasonal ingredient map from Choose a month and where you live and you will find a list of foods that are grown in your area in that season. There are also links to recipes.

Eating seasonally allows for our bodies to receive the nutrients it is craving as the earth cycles through warm, wet, cold and dry. An excellent book on the subject is John Douillard’s 3-Season Diet. Dr. Douillard is a leading authority on Ayurvedic medicine based in Boulder, CO.

The Cocoa Bean Process

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.