Archive for May, 2014

MELT® Organic Love

Tuesday, May 20th, 2014

Leslie of Boise, ID shared her story with us on discovering Rich & Creamy MELT® and Honey MELT® for her family, who used to love margarine and butter but now use nothing else but MELT.

How did you find MELT?

“Someone I used to work with through the bank recently scheduled an appointment. She and I talked about MELT and since she was a big butter eater, she was like, “MELT is so good! You have to try it.” She gave me a tub of the Rich & Creamy MELT and Honey MELT to take home and try with my family. I had never tried it before.”

Were you looking for a butter replacement? Why did you switch to MELT?

“I switched to MELT because I am always looking for better food products to improve overall health. My kids are margarine fanatics and my husband loves butter. I tried finding the healthiest margarine I could (even though it contains soy oil). My husband and my oldest daughter won’t try new things; they don’t want to fix what’s not broken. When I brought home MELT, we were at the very end of margarine in the fridge. I told everyone we are not buying anymore margarine until everyone tries MELT. Everyone instantly loved MELT, even the butter eater: “I can’t taste any difference, I absolutely love MELT.” I haven’t bought margarine or butter since we tried MELT. Its literally all we have in the fridge.”

What are your favorite ways to use MELT?

“We use a ton of MELT on toast, which is probably the most common way use it. Honey MELT is really good on toast. I also use MELT in sautés (sautéing mushrooms), on corn on the cob, and for making grilled cheese sandwiches. Instead of a melted butter, we use melted MELT mixed with garlic for dipping artichoke leaves. We scramble eggs in MELT instead of other oils or butter.

MELT tastes exactly like first drawn butter (I grew up on a farm where we grew our food and made butter from our own pasture-fed cows). We don’t bake, but I use MELT in cooking and for everything else where butter or margarine is called for. I have nothing else in my fridge except MELT. I went to Albertson’s yesterday and bought two new tubs.

MELT is exclusively in our fridge and it makes us so happy.”

Do you notice how eating MELT makes you feel?

“I definitely feel better eating MELT versus eating butter – 100% better in terms of what it’s doing internally.”

Did you know about virgin coconut oil before trying MELT? Was virgin coconut oil something you had eaten much of before trying MELT?

“I had no clue about virgin coconut oil. I am not the best at doing the research, even though it’s fascinating. Hearing your story behind MELT prompted me to look a little deeper. I am definitely interested in healthier food but it’s hard to find the time to look into wellness stuff.

I see myself as the norm. I am a workaholic and while I want to do what’s right, I don’t have a lot of time to look into it. The formal nutritional education behind the product needs to get out more. I introduced MELT to someone here at the office: “You’ve got to try MELT; it’s a no-brainer.” Once people know about it, I think MELT is going to explode.”

Any parting thoughts?

“Keep doing the good work and I hope you expand distribution so it’s not so limited in where I can find it. I’d love to see MELT in Winco or WalMart so I don’t have to drive that extra mile to Albertsons. I am spreading the word for sure.”

Flourless Chocolate Cake

Friday, May 16th, 2014

Pure. Chocolate. Decadence. This Flourless Chocolate Cake made with Chocolate MELT® will make any chocolate lover roll their eyes in chocolate joy. You have been warned. This recipe was adapted from

choc cake


4 ounces fine-quality bittersweet chocolate (not unsweetened)

½ cup Chocolate MELT

¾ cup sugar

3 large eggs

½ cup unsweetened cocoa powder plus additional for sprinkling


  • Preheat oven to 375°F and generously grease an 8-inch round baking pan with coconut oil.
  • Chop chocolate into small pieces. Use a double boiler to gently melt the chocolate with Chocolate MELT, stirring, until smooth (or use a microwave).
  • Transfer the melted chocolate mix into a mixing bowl and whisk the sugar into the chocolate mixture.
  • Add the eggs and whisk well.
  • Sift ½ cup of cocoa powder over chocolate mixture and whisk until just combined.
  • Pour the batter into the pan and bake in middle of oven 20-25 minutes, or until the top has formed a thin crust.
  • Cool the cake in the pan on a rack for 5 minutes and invert onto a serving plate.
  • Dust the cake with additional cocoa powder and serve.

Double Chocolate Medallion Coconut Flour Cookies

Monday, May 12th, 2014

I knew these cookies were going to be good when I couldn’t stop eating the batter from the beaters and the bowl. These lovely little treats made with Chocolate MELT® are simple and quick to make. Best of all they are moist, full of flavor, and gluten-free! This recipe is inspired by Starlene Stewart’s Beyond Grain & Dairy and makes about 40 cookies.

photo 1


½ cup local raw honey

½ cup Chocolate MELT

½ cup organic cocoa powder

4 eggs

½ teaspoon sea salt

½ teaspoon vanilla extract

½ cup + 2 Tablespoons organic coconut flour


  • Preheat oven to 350°F.
  • Add honey and Chocolate MELT together in a small pan and heat until just warm and melted.
  • Measure all other ingredients into a mixing bowl in the order listed. Be sure to measure the coconut flour exactly, using a knife across the top of the cup measurement.
  • When honey and Chocolate MELT are melted, pour into the bowl. Beat with a hand mixer until well blended.
  • Allow the batter to set for 5 minutes in order to allow the coconut flour to absorb and thicken. The dough will be wet, similar to brownie batter.
  • Measure the batter in even tablespoons and drop onto a cookie sheet greased with coconut oil or lined with parchment paper. These cookies will not increase much in size since there is no leavening agent, so they can be placed fairly close together.
  • Once all of the cookies are measured out, dip your finger into melted coconut oil and tap and pat the cookies into flat round medallions.
  • Bake for 8 to 10 minutes. They will lose their shiny appearance and will feel firm to the touch when done. If they are not quite done, you will be able to touch them lightly and leave a dent so let them cook another minute or two.

The Truth About Vanillin

Tuesday, May 6th, 2014

The Truth About Vanillin

Vanilla vs Vanillin

The demand for vanilla flavoring has largely exceeded the supply of vanilla beans. But, the process of getting natural vanillin is very time-consuming and expensive. As a result, chemically synthesized vanillin has been used widely as a substitution for natural vanilla flavoring. The ice cream and chocolate industries together make up 75% of the market demand. It is also used in confections, baked goods, perfume, medicines and cleaning products.

Synthetic vanillin is simply a cheap and unhealthy alternative for real vanilla extract. Today, the vast majority of synthetically produced vanillin is made from eugenol or guaiacol, petrochemicals which are often derived from from crude oil. A small amount of synthetic vanillin is produced from lignin waste, a by-product of the wood pulp industry.

Unfortunately, there is no nutrient, vitamin, mineral, or other health benefits in synthetic vanillin and studies show that consuming synthetic vanillin may trigger allergic reactions, digestive disorders, and migraine headaches. Furthermore, there is a lack of federal regulations for synthetic vanillin despite the fact that it is already commonly used as an artificial flavor.

The entire line of MELT Organic Spreads are free from artificial colors, flavors and preservatives. Never had ’em, never will!

Confessions of a Wheat Addict – 2 Years Later

Monday, May 5th, 2014

Gluten makes up 80% of the protein in wheat, rye, and barley grains. Gluten sabotages the gut, reducing its surface area and impairing digestion. Gluten is directly toxic to intestinal cells by inhibiting cell proliferation, increasing cellular oxidation products, and changing membrane structure. In the body, gluten changes the structure of the intestine by reducing height of villi, decreasing depth of crypts, and decreasing enterocyte surfaces.

As all toxins do, gluten inspires an immune response. This immune response is intended to clear the gluten from the intestine and preventing a build-up of toxins, however, in the process it inflames the intestine.

A little known, but important point to remember: wheat triggers gut inflammation in nearly everyone.

This reaction varies from 1) observable gut inflammation in ~83% of the population, to 2) anti-wheat-gluten antibodies developing locally in the intestine (~30% of the population), to 3) developing systemic antibodies to wheat gluten (~11% of the population), and finally 4) developing celiac disease where systemic antibodies attack human cells in the intestine, thyroid, pancreas, and elsewhere (~4% of the population).

After reading this information in “Perfect Health Diet” by Jaminet and Jaminet (2010), I came to terms with the reality that consuming wheat and other grains isn’t an option for me because of my history of digestive disorders – unless they are in sprouted form (which neutralizes the gluten).

Up until February, 2012 I was a pasta junkie for the better part of my life. Pasta was quick to make, filling, and gave me the calories I needed for extended periods of exercise or work. I ate pasta probably 3-4 times per week. I call myself a pasta junkie because wheat is a source of opiates.  When I first read this, I was skeptical – it seemed exaggerated and a little out there; I struggled with taking the information seriously.

Then I quit eating pasta cold turkey.

Nausea, muscle tension in my TMJ, lightheadness, fatigue. I had wheat withdrawal for 2 weeks.

Wheat-derived opioids? Those are real. If you don’t believe me, try Googling “wheat withdrawl” and see what comes up. Many people experience this short-term setback for the long-term benefit of eliminating wheat from their diets.  Like celiacs or others with leaky gut, I craved the food that made me predisposed to illness: wheat.

Uncovering my mild narcotic addiction to wheat was surprising, but even more so was the subsequent and dramatic relief from “brain fog” that I couldn’t put my finger on and seemed to be getting worse with time. The mental clarity I experienced – and continue to experience – from quitting wheat is priceless. I learned through direct experience brain fog is an indicator of inflammation – usually and almost always in the gut. Eliminate gut inflammation and you will be surprised at how many other ailments clear up on their own.

Do I miss pasta? Not anymore – especially when I have discovered far more satisfying replacements, like spaghetti squash in this fabulous Bolognese sauce recipe!!!

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