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THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
the online magazine about gourmet and specialty food.

Archive for NutriNibbles/Organic

RECIPE: Tunisian Chickpea Soup (Leblebi)

This recipe came to us from our friends at Rancho Gordo, a great purveyor of heirloom beans.

In Tunisia, chickpea soup is a street food, served as a hearty breakfast to men on their way to work. But you can garnish it and serve it at any meal.

Middle Eastern cookbook author Aglaia Kremezi’s advises:

“Leblebi is yet another ingenious combination of legumes and all kinds of readily available vegetables, herbs, and spices that create an irresistibly satisfying dish. Slowly cooking the chickpeas in the oven, inside a clay pot, as Paula Wolfert suggests, makes a wonderfully flavored, silky base. But precooked frozen chickpeas, simmered briefly with garlic in their broth, will make excellent leblebi, flavored with homemade h’rous and sprinkled with Aegean herb and hot pepper mix.”

Take a look at Aglaia Kremezi’s Mediterranean Vegetarian Feasts.


A note about the chickpeas: Don’t use them from a can, as easy as it is. Cooking them from scratch makes a huge difference. You can make them ahead of time, refrigerate, and reheat them when you want to serve your soup.

Ingredients For 6-8 Servings



Eat more beans and legumes for the new year. They’re high quality, inexpensive protein. Photo courtesy Stewart, Tabori and Chang.

  • ½ pound (225 g) chickpeas (garbanzo beans), soaked overnight in water to cover with a pinch of baking soda added
  • 2 cups (480 ml) vegetable broth or water, plus more as needed
  • 4 cloves garlic
  • 3 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
    Toppings Per Person

  • 1 poached egg*
  • ½ cup (about 50 g) cubed day-old, whole-wheat bread
  • 1 tablespoon harissa, thinned with some water
  • 1 sun-dried tomato, soaked in warm water for 30 minutes and drained
  • Diced roasted red or green bell peppers (optional)
  • 1 pinch of ground cumin
  • Freshly ground black pepper
  • 4 to 5 black olives, preferably Kalamata
  • 1 tablespoon capers, rinsed
  • Good, fruity olive oil
  • 1 lemon wedge
    *If you don’t like runny poached eggs, substitute chopped or sliced hard-boiled eggs.



    More ways to eat the better-for-you Mediterranean diet. Photo courtesy Stewart, Tabori and Chang.



    Let people customize their soup garnishes. Select a variety from the following, and place them in ramekins or small bowls:

  • Canned tuna fish, flaked
  • Coarse sea salt or flaked salt
  • Croutons/crostini
  • Fresh cilantro, chopped
  • Fresh parsley, chopped
  • Fresh tomatoes, chopped
  • Green and red bell peppers, chopped
  • Lemon wedges
  • Pickled turnips
  • Preserved lemons, sliced
  • Scallions, thinly sliced


    1. PREHEAT the oven to 225°F (110°C). Drain the soaked chickpeas and place them in a clay casserole with a lid (a Dutch oven will work, too). Add the broth, garlic, olive oil, and salt and pepper to taste, and extra broth as needed to cover the chickpeas by 1 inch (2.5 cm). Bring to a boil over medium heat, cover, and place in the oven for at least 3 hours, until the chickpeas are soft and silky. (Note from Rancho Gordo: “Our chickpeas are so fresh, it may not take anywhere near this long to cook. Check frequently after about an hour.”)

    You can make the soup up to this point and store it in the refrigerator for up to 3 days. When you are ready to serve…

    2. REHEAT the chickpeas in their liquid while you poach the eggs. You should have one egg for each bowl of soup.

    3. POACH the eggs with this method from Paula Wolfert: Fill a bowl with ice water. In a pan of boiling water, add the eggs, still in their shells. Cover with the lid and turn off the heat. After 6 minutes, slip the eggs into the ice water to cool. Once they are cool, peel them carefully.

    4. PLACE a few cubes of bread in the bottom of a bowl and cover with some of the chickpeas and their cooking liquid. Set an egg on top and cut it so that the yolk runs. Drizzle some harissa over the top, add sun-dried tomato and roasted pepper (if using), and sprinkle with the cumin and black pepper. Top with olives and capers. Drizzle good, fruity olive oil on top and squeeze the lemon wedge over the soup. Repeat for each serving.



    TIP OF THE DAY: Switch To Olive Oil

    Here’s a New Year’s resolution that isn’t tough to keep: Switch from olive oil to butter for your everyday fat.

    You’ve been hearing it for 10 years: olive oil is a heart healthy fat. Here’s what the Harvard School Of Public Health has to say:

    It’s time to end the low-fat myth. That’s because the percentage of calories from fat that you eat, whether high or low, isn’t really linked with disease. What really matters is the type of fat you eat.

  • Choose foods with healthy fats, limit foods high in saturated fat, and avoid foods with trans fat.
  • “Good” fats—monounsaturated and polyunsaturated fats—lower disease risk. Foods high in good fats include vegetable oils (such as olive, canola, sunflower, soy, and corn), nuts, seeds and fish.
  • “Bad” fats—saturated and, especially, trans fats—increase disease risk. Foods high in bad fats include red meat, butter, cheese, and ice cream, as well as processed foods made with trans fat from partially hydrogenated oil.
  • And if you have lactose sensitivity, remember that butter is dairy.



    The choice is yours, but make the right choice. Photo courtesy Olive Oil Emporium.


    In 2004, the FDA allowed this health claim:

    “Limited and not conclusive scientific evidence suggests that eating about 2 tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.”

    Last year, researchers at Glasgow University in Scotland suggested that two teaspoons (20 ml) per day of extra virgin olive oil for 6 weeks “would be enough to see beneficial effects for the heart.”



    Dip bread in olive oil instead of spreading it with butter. Use a more flavorful EVOO, and add seasonings—herbs, pepper, salt, spices—as well as a splash of balsamic vinegar if you like. Photo courtesy



  • Butter: 100 calories per tablespoon, 12 grams fat, 7 grams saturated fat, 3 grams monounsaturated fat. 31mg cholesterol, 82 mg sodium.
  • Olive Oil: 120 calories per tablespoon, 14 grams fat, 2 grams saturated fats, 12 grams healthy fats, 0 mg cholesterol, 0 mg sodium.
    Breads, eggs, grains, meat and poultry, popcorn and just about anything cooked with butter can all be cooked in, or accented with, heart-healthy oils instead.

    If you miss the flavor of butter, transition away from it by cooking in oil and finishing the dish by adding a small amount of butter at the end.

    You don’t need to cook with extra virgin olive oil: The heat destroys the delicate flavors that you pay for. Instead of EVOO, look to virgin olive oil or what is known as ordinary olive oil—the major supermarket brands like Bertolli and Filippo Berio. Here are the different grades of olive oil.

    Do, however, use EVOO as a garnish: toss it with pasta, rice and vegetables; use it as a bread dipper. Select olive oils with the flavor profile you prefer—fruity, herbal, peppery, etc. (Alas, since flavor information is rarely on the label, you need to experiment or get recommendations from your retailer.)

    Use the appropriate grade of olive oil for different types of food preparation.



    We use butter for cakes and cookies, because our palate wants butteriness in those foods. But, as everyone who follows the cake mix directions to mix the dry ingredients with olive oil, oils work just fine. Unless you want the flavor of olive oil (Italian olive oil cakes are delicious!), use a neutral oil like canola.

    While you won’t get buttery flavor with oil, it does produce a moist cake, which tends to be be lighter and taller than a cake made with butter. The texture is is a bit more coarse and the crumb is more open (less dense).

    Butter produces shorter, more compact cakes, with a finer texture and a smaller crumb due. The texture will be a bit creamier, and of course it sports that rich, buttery taste.

    Here’s a conversion chart for baking, courtesy of Castillo de Piñar, which has many tips for cooking with olive oil:



    TIP OF THE DAY: Find Healthier Versions Of Your Favorite Recipes


    Skinny enchiladas: great flavor with lower calories and cholesterol. Photo courtesy Denise Austin.


    As we were writing this, we heard two television newscasters discussing their diet resolutions for 2015.

    “I lasted five minutes into the Rose Bowl,” said one. “I made it to yesterday [January 2nd]”, said the other.

    Sure, it’s tough to diet. But on a daily basis, it’s easy to downsize the calories and saturated fat. If you must have Fettuccine Alfredo or cheesecake, look for Cooking Light-style alternatives to your favorite dishes, from Fettuccine Alfredo to cheesecake.

    Here are two Mexican favorites “downsized’ by health and fitness expert Denise Austin, who debuted a new online diet and fitness program this month. Try them, and if they please your palate, look for more “skinny” versions.



  • 1 tablespoon canola or grapeseed oil
  • 1 small onion, diced
  • 1 tablespoons chili powder (use half ancho chili powder for a smokier flavor)
  • 2 teaspoons ground cumin
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (15 ounces) no-salt-added tomato sauce
  • 1/2 cup low-sodium chicken broth
  • 1/4 teaspoon salt
  • 2 cups cooked skinless boneless chicken breast, shredded
  • 3 cups loosely packed spinach, roughly chopped
  • 8 organic corn tortillas
  • 1 cup (4 ounces) shredded reduced-fat Cheddar cheese
  • 1/2 cup plain nonfat Greek yogurt
  • 2 scallions, thinly sliced


    1. PREHEAT the oven to 400°F. Coat a 9×13-inch baking dish with oil spray.

    2. HEAT the oil in a large saucepan over medium heat. Add the onion and cook until translucent and very soft, about 7 minutes. Add the chili powder, cumin, garlic powder, oregano and cayenne and cook for 1 minute. Add the tomato sauce, broth, and salt and cook until hot, 3 to 5 minutes.

    3. RESERVE 3/4 cup of the sauce. Add the chicken and spinach to the remaining sauce and cook until the spinach is wilted, 2 to 3 minutes.

    4. WRAP the tortillas in damp paper towels and microwave for 30 to 60 seconds to heat through.

    5. DIVIDE the chicken filling evenly between the 8 tortillas. Roll the tortillas and arrange them seam sides down in the baking dish. Spread the reserved 3/4 cup sauce evenly over the tortillas and top with the cheese. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and broil the top for 3 to 5 minutes to brown the cheese.

    6. TOP each serving (2 enchiladas) with 2 tablespoons Greek yogurt and scallions.

    Calories per serving: 510.




  • 20 organic corn tortilla chips (if following gluten-free diet, check label to ensure chips are gluten-free)
  • 1/2 cup (2 ounces) shredded reduced-fat cheese
  • 1/4 cup diced tomato
  • 2 tablespoons sliced black olives
  • 1 scallion, thinly sliced
  • 1/4 cup nonfat plain Greek yogurt
  • 4 cups vegetarian chili
    For The Vegetarian Chili

  • 2 teaspoons olive oil
  • 1/2 cup diced yellow onions
  • 1/2 cup diced carrot
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup diced tomatoes, fresh or canned
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Pinch cinnamon
  • 1 cup tomato juice


    Skinny nachos amp up the flavor with spices. Photo courtesy Denise Austin.

  • 1 cup cooked black, pinto, or red kidney beans (if using canned, choose no-salt-added or low-sodium beans and rinse and drain well before use)

    Preparation: Nachos

    1. PREHEAT the oven to 350°F. Line a baking sheet with parchment paper or foil.

    2. ARRANGE the tortilla chips in a single layer on the baking sheet. Sprinkle evenly with the cheese. Bake for 3 to 5 minutes, or until cheese is just melted.

    3. SPRINKLE the tomato, olives, and scallion evenly over the nachos. Divide into 2 equal portions and serve each portion with 2 cups Vegetarian Chili topped with 2 tablespoons Greek yogurt.


    Preparation: Chili

    1. HEAT the oil in a large soup pot over medium heat.

    2. ADD the onions, carrot, cilantro, tomatoes, cumin, chili powder, garlic powder, salt, and cinnamon. Stir well and cook until the vegetables are soft, about 10 to 15 minutes.

    3. ADD the tomato juice and beans. Simmer for 10 minutes.

    Calories per serving: 430.



    TIP OF THE DAY: Try Something From This Healthy Food “Hot List”


    A tuna salad with quinoa. Photo courtesy Bumble Bee.


    How many trending foods did you try—or adopt—in 2014?

    Acccording to MyFitnessPal, a calorie counter app, the food trends sought by its users last year are predicative of what will continue to be hot and healthful in 2015.

    Their data showed that it was not the year of kale, as much as it was the year of Brussels sprouts—with food entries up a whopping 224% in 2014.

    Here are the top trending foods going into the new year, based on what the app users logged in 2014 over 2013:

  • Brussels sprouts: up 224%. More about Brussels sprouts.
  • Matcha green tea: up 66%
  • Chia seeds: up 52%. More about chia.
  • Kale: up 50%. More about kale.
  • Kombucha tea: 38%. More about kombucha.
  • Quinoa: up 30%. More about quinoa.
  • Coconut water: up 17%. More about coconut water.

    So make this food resolution: Whatever you haven’t yet tried on the list, do so before the end of January.



    TOP PICK OF THE WEEK: Blue Isle Mediterranean Yogurt Spread

    Following on the heels of the burgeoning Greek yogurt market, ready-to-eat yogurt dips and spreads are finally raising their hands.

    While some people like to putter over dips and spreads, making their favorite recipe or seeing what new flavors they can add to cream cheese, Greek yogurt or sour cream, others like to grab and something already made. We belong to both groups, depending on how hungry we are at the moment.

    For the latter group, Blue Isle Mediterranean Yogurt Spreads will be welcome. The product’s stated goal is “to raise the bar in the retail cream cheese category with superior flavors, functionality and nutrition.”

    The brand differentiates itself by promoting its healthy probiotics (or “good bacteria”) and their calcium-rich yogurt spreads as “the new cream cheese.”

    It is spreadable, like cream cheese. It’s also dippable.

    Compared to the leading cream cheese (that’s you, Philadelphia), Blue Isle has nearly 40% fewer calories and fat, with only 60 calories and 6g of fat per two-tablespoon serving. Like Philadelphia, it is certified kosher by OU. The company says that Blue Isle contains 180% less sodium per serving than the leading cream cheese. Who knew cream cheese was salty?

    Blue Isle is available in savory and sweet flavors:

  • Blueberry
  • French Onion
  • Honey
  • Original
  • Spicy Vegetable


    The new spread in town, made from probiotic Greek yogurt. Photo courtesy Karoun Dairies.


    In its debut year, Blue Isle Original won the 1st Place award from the American Cheese Society in the Labneh, Greek Style Yogurt, and Other Strained Yogurt Products category. It is made by family-owned Karoun Dairies.



    While developed as a spread, Blue Isle is easily dippable. Photo courtesy Karoun Dairies.


    We enjoyed all of the flavors, alternately spreading them on bagels and using them to dip crudités. The sweet and savory flavors—a opposed to the plain Original—were equally beguiling. We look forward to experimenting with canapés and dessert canapes (using our Stackable Appetizer Maker device, loaf cakes with Honey Blue Isle and raspberry jam were a good start).

    Made from rBST-free California milk, you can:

  • Spread it on bagels, flatbread and toast
  • Blend it into deviled eggs and mashed potatoes
  • Thicken or garnish soup
  • Use it as a sandwich condiment

    The line is available at better supermarkets and natural food stores nationwide (partial list: Central Market, Fiesta Mart, Fred Meyer, The Fresh Market, Harmon’s, H-E-B, Jon’s Marketplace, Lucky’s, Mollie Stones, New Seasons, QFC, Strack and Van Til).

    The suggested retail price is $3.29 for an 8-ounce tub.

    Discover more at




    NEW YEAR: Consider Better-For-You Resolutions

    Before making New Year’s resolutions, plan ahead. Start by reminding yourself that the stats are bleak. Some surveys indicate that only 8% of people who set New Year’s resolutions stick to them.

    In a recent poll conducted by ORC International for the U.S. Highbush Blueberry Council, Americans said that some of the more challenging resolutions to keep include:

  • Losing a significant amount of weight, or approximately 30+ pounds (86% of responders)
  • Going to the gym regularly, or approximately 3+ times per week (68%)
  • Giving up dessert completely (66%)
    Rather than going all-in with high-demand resolutions, set smaller, more realistic goals for yourself, say the experts. Poll respondents indicated that the following resolutions are easier to stick to:

  • Spending more time with family (79%)
  • Eating more healthy foods (72%)
  • Paying off credit cards (52%)


    A “super” skim milk tastes like 2%, but still has 0A% fat. Photo courtesy Farmland Dairy.


    Case in point: We’d resolved to lose weight every year for decades. Like most inveterate dieters, sometimes we did, sometimes we didn’t; but it always found its way back.

    Twelve years ago, we switched our strategy to healthier eating. Each year, we resolved to make one better-for-you switch. And it’s easy!

    Our switches to date follow, with the disclaimer: We’d never hold ourself up as a paragon of good eating. Our job is to taste lots of food, including the sugar laden and the fat laden. But we do feel good that we’ve made one of these swaps every year, and have never once felt deprived.



    Whole wheat instead of refined white flour is another easy switch. We love a Whole Wheat Everything bagel. Photo courtesy Brooklyn Bagel & Coffee Company.

  • Bloody Marys, Martinis or on the rocks drinks for sweet cocktails. After we realized the sugar levels in most cocktails, we’d rather have ice cream and drink alcohol with no sugar added.
  • Brown rice for white rice. We’re big sushi eaters, and try to patronize restaurants that offer the brown rice option.
  • Cheese for cheese less often. We had a daily craving for fine cheese, and we could eat half a pound at a sitting, eight times the recommended portion, eight times the calories and cholesterol. We had no interest in reduced-fat cheeses. Instead, we opted for a “eat all the cheese you want” day once a month.
  • Club soda for diet soda. After reading scientific studies on the impact of artificial sweeteners on the endocrine system, we bought a SodaStream and drink lots of club soda with wedges of citrus.
  • Fish and tofu for red meat. We made this choice not because of cholesterol, but to do our small part to save the environment from the ravages of raising meat.
  • Fresh fruit every day. It really helps cut down on the yen for cookies and other processed sugar. In the winter months, there are plenty of apples, bananas, grapefruit, oranges and strawberries. In the summer months, we revel in the explosion of choices.

  • Nonfat Greek yogurt for sour cream. We had a bad sour cream habit—we could eat it from the container with a big spoon. Now, we eat plain Greek yogurt and use it instead of sour cream—with cottage cheese and other foods. It’s so thick that we even use it as a bread spread, instead of cream cheese.
  • Oatmeal and other whole grain cereals. So long, Corn Flakes and Snap, Crackle and Pop. Our breakfast cereals now focus on whole grain oatmeal and Cheerios. (We discovered that, while corn is a whole grain, the manufacturing process used to make Corn Flakes over-processes the corn to the point where little fiber is left.) A trick for enjoying our favorite oatmeal, steel cut oats, daily: Instead of spending 30 minutes stirring every day, cook a large batch on Sunday and reheat a portion each morning.
  • Olive oil instead of butter. From sautéeing to bread dipper, heart-healthy olive oil is our go-to fat. We did compromise on baking, however. We love the buttery taste of olive oil in brownies, cookies and cakes. On the other hand, an Italian-style olive oil cake works.
  • Salad every day, no matter what. We love a big salad, but some days our food journey doesn’t lead us to one. We now have a Plan B: Snacks of crudités (raw vegetables). It’s easy to carry baby carrots around, and we pay extra for ready-to-eat broccoli and cauliflower florets so we have no excuse.
  • “Super skim milk” for regular skim, 1%, 2% or whole milk. We can drink two glasses of milk a day. We got rid of the whole milk and the half and half for “super” skim milk, a premium variety that removes more of the water so that the 0% fat milk actually resembles 2% (and has more protein as a result). Our local Farmland Dairy makes Skim Plus brand, which became so popular that it is now also made in variations with added Omega 3 or added fiber.
  • Whole wheat for white flour. Whether in bread, bagels or pasta, this was a surprisingly easy switch. We only miss the taste of white flour in pizza crusts, and pizza isn’t something we eat often.


    TIP OF THE DAY: Rich Hot Chocolate With Fewer Calories


    Just a few sips hit the spot. Photo courtesy Dolcezza Gelato.


    The headline is a bit of a tease, because the way to enjoy rich hot chocolate, laden with cream, is to have it in an espresso cup.

    A mug’s worth can be 600 calories or more. If you’re holding a cup with 12 ounces of delicious, high-calorie chocolate, you’ll finish it.

    So take this tip from Dolcezza Gelato in Washington, D.C.: Enjoy two ounces in an espresso cup.

    The keys to rich hot chocolate are a rich chocolate bar and cream or half-and-half in addition to the milk. Cocoa powder adds extra chocolatey flavor.

    If you don’t have heavy cream, use light cream, half-and-half or milk with 1 tablespoon unsalted butter.

    Thanks to Art Pollard of Amano Chocolate for this recipe.

    Ingredients Per Cup

  • 2 ounces quality chocolate bar
  • 1 tablespoon granulated sugar
  • 1 tablespoon premium Dutch process cocoa powder
  • Pinch salt
  • 3/4 cup whole milk plus
  • 2 tablespoons heavy cream
  • 2 tablespoons of heavy cream
  • Optional garnish: whipped cream

    1. COMBINE 2 to 3 ounces of chocolate in the work bowl of a food processor fitted with a steel blade. Chop into the size of chips.

    2. ADD sugar and cocoa powder, as well as a few grains of salt. Cover; process in ten second “bursts” at high speed just until finely ground (a few larger chunks of chocolate are O.K.).

    3. HEAT milk and cream in a small, nonreactive saucepan. Stir frequently with a small whisk, until the mixture is steaming hot.

    4. ADD the chocolate mixture. Whisk in well until dissolved. Serve immediately, preferably garnished with lightly sweetened whipped cream. Yields one large or two more reasonable servings.


  • The Best Hot Chocolate & Cocoa Mixes: our reviews.
  • The history of hot chocolate
  • The difference between cocoa and hot chocolate


    GIFT: Madécasse Artisan Chocolate Bars


    Madécasse chocolate bars can be gifted individually or in boxed sets. Photo by Elvira Kalviste | THE NIBBLE.


    If you’re looking for something special for a chocolate lover, check the chocolate section of Whole Foods Markets. In addition to other fine brands, they carry Madécasse chocolate bars, made in Madagascar from locally-grown cacao and vanilla beans.

    The fairly traded chocolate is made with a rare native heirloom cacao, so people who really like to taste the differences in cacao by terroir will have a field day.

    You’ll find flavors such as:

  • Espresso Bean Chocolate Bar, made with 44% dark milk chocolate that has caramel notes, and blended with a coffee crunch.
  • Salted Almond Chocolate Bar, 63% semisweet chocolate, sprinkled with roasted almond nibs and sea salt for.
  • Sea Salt & Nibs Chocolate Bar, 63% semisweet chocolate with added crushed cocoa bean nibs and a light dusting of sea salt. It was the winner of “Best In Show” at a recent Paris Salon du Chocolat.
  • Toasted Coconut Chocolate Bar, made with a 70% bittersweet chocolate with fruity notes, topped with crunchy flakes of toasted coconut.
  • Special Holiday Bars, Orange Cranberry and Hazelnut, both 63% semisweet chocolate.
    Other options include plain 70% and 80% cacao bars, Cinnamon & Chile Pepper, Citrus & Pink Pepper. There are gift sets at Each bar retails for $4.99.

    For holiday gift giving, you can replace the straw tie in the hole punched in the top of the package with a festive ribbon, tie a bar onto a larger gift box, or even hang it from the tree!


    Madécasse Chocolate is a Brooklyn-based chocolate manufacturer established in 2006 by two Peace Corps volunteers who served in Madagascar. Their mission was to improve economic opportunities for farmers and villagers in the region. The name Madécasse refers to an inhabitant of Madegascar.

    Madécasse is the only company producing bean-to-bar chocolate and vanilla products that are grown, harvested and hand-wrapped entirely in Madagascar. The chocolate is made from the world’s last remaining genetically pure cacao beans.

    All Madécasse products are Fair for Life certified, a certification similar to Fair trade, but which offers four times the economic impact.

    Learn more at



    STOCKING STUFFER: Justin’s White Chocolate Peanut Butter Cups


    Get them while you can! Photo courtesy Justin’s.


    Justin’s makes delicious organic peanut butter cups in dark, milk and white chocolate. The salty peanut butter is a tasty counterpoint to the creamy, quality white chocolate. We’re hooked!

    The white chocolate cups are available at Whole Foods Markets and other major retailers, as well as at

    Learn more about Justin’s line of organic nut butters and PB cups at Peanut butter flavors include:
    Almond Butter

  • Maple Almond Butter
  • Classic Almond Butter
  • Chocolate Almond Butter
  • Honey Almond Butter
  • Vanilla Almond Butter
    Hazelnut Butter

  • Chocolate Hazelnut Butter
    Peanut Butter

  • Classic Peanut Butter
  • Honey Peanut Butter

    The line is gluten-free and certified kosher by OU.



    PRODUCT: Harvest Pumpkin, Seasonal Tortilla Chips From Food Should Taste Good

    How delicious are the fall flavor tortilla chips from Food Should Taste Good?

    Very delicious! You can enjoy them plain, with a savory or sweet dip, or as “fall nachos.”

    • Harvest Pumpkin tortilla chips are as good as eating a cookie. Deftly spiced with cinnamon, clove, allspice and nutmeg (and a touch of cane sugar), stone ground corn is mixed with pumpkin, spices, sea salt.
    • Sweet Potato tortilla chips, which are made with a touch of sugar, can be served with fruit salsa, raspberry jam or apple butter; served with ginger snap dip, or instead of cookies with vanilla ice cream.

    The all natural line is certified gluten free, certified vegan and OU kosher. The snack contains 19 grams of whole grains per serving. (The USDA recommends 48 grams of whole grains daily.)


    This recipe, adapted from Taste Of Home, makes a “dessert dip.” For a less sweet dip, cut the sugar in half or eliminate it entirely.



    Sweet Potato and Harvest Pumpkin tortilla chips from Food Should Taste Good. Photo by Hannah Kaminsky | THE NIBBLE.

    Ingredients For 3 Cups

    • 1 package (8 ounces) cream cheese, softened
    • 1 cup confectioners’ sugar
    • 2 teaspoons pumpkin pie spice*
    • 1 carton (8 ounces) plain Greek yogurt
    • 1 package (16 ounces) gingersnaps

    *You can combine equal amounts of allspice, cinnamon, clove and nutmeg or adapt the spices and proportions to your preferences.>

    1. BEAT the cream cheese, confectioners’ sugar and pumpkin pie spice in a small bowl until fluffy. Beat in the yogurt.

    2. REFRIGERATE until ready to serve.



    Gingersnap dip for cookies or seasonal tortilla chips. Photo courtesy Taste Of Home.



    Biscoff Spread looks like peanut butter but smells like gingerbread and is nut-free. It is made from spice cookies, called spéculoos cookies in Belgium, where they are the national cookie—a variation of gingerbread. (The cookies are called Belgian spice cookies in the U.S.)

    The name Biscoff is a combination of “biscuits and coffee,” a nod to enjoying the cookies with your cup of java. The spread, a NIBBLE Top Pick Of The Week, was the winner of a recipe competition in Belgium that was held by the largest producer of the cookies. The winning concept: Grind the cookies into a “cookie spread” that can be enjoyed an alternative to Nutella or peanut butter.

    Biscoff Spread is available at supermarkets nationwide and onlineonline; Trader Joe’s sells a private label version called Cookie Spread. In Europe, the generic version is called spéculoos spread.

    This recipe, which was originally developed for dipping fruit and cookies, is equally delicious with pumpkin and sweet potato tortilla chips.

    Ingredients For 4 To 6 Servings

    • 1/4 cup Biscoff Spread
    • 1 container plain lowfat yogurt (6 ounces or 3/4 cup)†
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon cinnamon


  • Pumpkin and/or sweet potato tortilla chips for serving
    Optional Fruit To Serve Alongside The Chips

    • 1 red apple, washed and cored, cut into 1/4-inch thick slices
    • 1 small banana, peeled, cut into 1-inch slices
    • 1 cup whole or halved strawberries, washed and dried
    • 1 ripe pear, washed, dried and cut into 1/4-inch thick slices, or other favorite dipping fruit

    †Or, use lowfat vanilla yogurt and omit the vanilla extract.

    1. WHISK together the Biscoff Spread and yogurt until smooth.

    2. WHISK in vanilla and cinnamon. Place in small serving bowl. Serve with chips and optional fruit.



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