Study Shows Probiotic Supplementation May Prevent Symptoms of Child Autism

March 7th, 2018

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Autism spectrum disorder (ASD) is a complex developmental disability that impairs social interaction and communication. A child with autism has difficulty interacting with others, shows little interest in others, and lacks social awareness. Autism is more prevalent among boys than girls, with the ratio estimated at 4:1. Autism is a multifactorial disorder; several factors must be considered when determining the case. These factors include complex genetic interactions, nutritional deficiencies or overloads, pre- and postnatal exposure to chemicals or viruses, errors during the embryonic neural tube closure process, dysfunctional immune systems, and allergies. Recent studies have correlated gut dysfunction with ASD and suggest a possible role of the gastrointestinal (GI) microflora in symptomatology and or severity of symptoms in autistic children. Many autistic children experience severe dietary or GI problems including abdominal pain, constipation, diarrhea, and bloating. These symptoms may be due to the disruption of the indigenous gut flora promoting the overgrowth of potentially pathogenic microorganisms.

A growing body of medical research indicates that alterations in the type of bacteria that live in the GI tract can influence brain function, mood and overall mental health. Recently, Hsaio and colleagues (2013) linked gut microbes to ASD in a mouse model. They showed that ASD symptoms are triggered by compositional and structural shifts of microbes and associated metabolites. More importantly, they provided some of the first conclusive evidence of reversing symptoms of ASD via administration of Bacteroides fragilis probiotic. The broader potential of this research is identifying an analogous probiotic that can treat subsets of individuals with ASD; probiotics may provide therapeutic strategies for neurodevelopmental disorders. Therapies that target the gut microbiome may hold the key for making progress against a wide range of notoriously difficult psychiatric illnesses.

In a new study from Finland, Pärtty and colleagues (2015) are the first to show that probiotic supplementation early in life may be effective for reducing attention deficit hyperactivity disorder (ADHD) and ASD in children.

Researchers in Finland tested the hypothesis that probiotic supplementation may protect against the development of ADHD and AS by reviewing data from a study that was originally designed to test the effect of early supplementation with a probiotic in infancy on the later development of eczema. The mothers of 159 children were recruited in a randomized, double-blind, placebo-controlled study and received 10 billion colony-forming units of Lactobacillus rhamnosus or placebo daily for 4 weeks before expected delivery. After delivery, the capsule contents were given either to the children or continuously to the mothers (if breast-feeding) for 6 months.

To evaluate the possible link between probiotic supplementation and ADHD or AS, 75 of these children were evaluated by an experienced third party child psychiatrist or neurologist and the children were randomized and blinded so as not to produce any study bias. Results showed that ADHD or AS was diagnosed in 6/35 (17.1%) children in the placebo and none in the probiotic group (0/40). The probability value of this occurring was 0.008, indicating that it was not due to chance, but rather to a clear effect.

Previously stored fecal samples allowed the researchers to analyze the children for gut bacteria during their first six months of life. The researchers found that the numbers of Bifidobacterium species bacteria in feces during the first 6 months of life was lower in children with ADHD and AS compared to the healthy children.

The researchers concluded “Probiotic supplementation early in life may reduce the risk of neuropsychiatric disorder development later in childhood possible by mechanisms not limited to gut microbiota composition.”


Gilbert JA, Krajmalnik-Brown R, Porazinska DL, Weiss SJ, Knight R. 2013. Toward Effective Probiotics for Autism and Other Neurodevelopmental Disorders. Cell 155(7):1446-1448.

Hsaio EY, McBride SW, Hsien S, Sharon G, Hyde ER, McCue T, Codelli JA, Chow J, Reisman SE, Petrosino JF, et al. 2013. Cell 155(7):1451–1463.

Kaluzna-Czaplinska J, Blaszczyk S. 2012. The level of arabinitol in autistic children after probiotic therapy. Nutrition 28:124-126.

Pärtty A, Kalliomäki M, Wacklin P, Salminen S, Isolauri E. 2015. A possible link between early probiotic intervention and the risk of neuropsychiatric disorders later in childhood: a randomized trial. Pediatr Res. doi: 10.1038/pr.2015.51.

November 10th, 2017

Immune health probiotic

Boosting Immune Health with MELT Probiotic

Did you know 70% of your immune system lives in your gut? When you picture the human body as the big, hollow food tube that it is, it makes sense that the majority of our immune defenses would live where it is easiest for pathogens to hang out. Having a healthy gut gives your body a strong first line of defense against pathogens that enter the body through the mouth. If you want to be healthy, your gut has got to be healthy too.

That’s where probiotics come in. Probiotics are the key to a healthy gut.

The human gut contains good bacteria and bad bacteria. Probiotics help keep these in balance. There are many things that can tip the balance in favor of bad bacteria including diet and antibiotics.  According the Center for Disease Control 4 out of 5 Americans take antibiotics, and 30% of those prescribed are unnecessary. Adding probiotics to your daily diet can help restore the balance and help to get your immune system functioning properly.

MELT Probiotic is an easy and delicious way to help restore your gut biome to a healthy balance. With its creamy taste, MELT Probiotic enhances the flavor of the foods you love while delivering probiotics safely and deliciously. Just two servings, or two tablespoons, per day spread liberally on your morning toast, muffin, bagel or waffles deliver 1 billion CFU’s of probiotic to help support your digestive health. And even better, MELT Probiotic delivers active cultures 10x more effectively than yogurt!*

And it doesn’t stop at immune health. Here are some additional benefits of bacillus coagulans:



*In an independent lab study of a simulated gastric environment with a pH of 2.0 for two hours, GanedenBC30 cells were delivered 10x more effectively than common yogurt cultures.

Getting Your Fats Straight: Organic Virgin Coconut Oil is a Good Fat!

June 20th, 2017

Traditional and social media were awash with coconut oil news this week after the American Heart Association (AHA) issued its opinion on dietary fats. For more than a decade the AHA has ignored study after study extolling the benefits of organic virgin coconut oil only to pounce on a study that finally fit its industry-biased narrative of saturated fats being unhealthy. This is equivalent to firing an arrow into a wall and painting a bullseye around it. (Please note that when reading this blog, all emphasis is mine unless otherwise noted).

What we know from scores of studies is that all fats are not the same and all coconut oils are not the same.

Traditional coconut oil contains about 13 to 15% MCTs, but organic virgin coconut oil contains as much as 68% MCTs. The AHA study states that coconut oil is 82% saturated fat but fails to direct any focus on the fact that 83% of the saturated fat is in the form of medium chain fatty acids: 61% of which is Lauric Acid. Why is this important?

A 2015 study by Fabian Dayrit concluded “Coconut oil is rapidly metabolized because it is easily absorbed and lauric acid is easily transported. Detailed studies have shown that the majority of ingested lauric acid is transported directly to the liver where it is directly converted to energy and other metabolites rather than being stored as fat.”

The AHA points to an increase in LDL cholesterol in its justification for advising against consuming coconut oil. Many publications have seized this nugget to create clickbait headlines rife with hyperbole ranging from grossly misleading (Coconut Oil as Bad For Heart as Butter, Beef Fat) to patently false (So Coconut Oil Is Actually Really, Really Bad For You).

Here is the science that the AHA and the media are glossing over.

All cholesterol is not the same. The different types of fatty acids in organic virgin coconut oil contribute differently to blood cholesterol. The most important fact being ignored is according to the study the AHA is referencing, organic virgin coconut oil raises both low-density lipoprotein (LDL or bad cholesterol) and high-density lipoprotein (HDL or good cholesterol).

HDL is “good” cholesterol because it removes LDL cholesterol from the blood stream, hauling it off to the liver to be converted. When a doctor prescribes statins to a patient with high cholesterol it is because statins increase HDL thereby lowering LDL.

According to the AHA “A low HDL cholesterol level is associated with a high incidence of cardiovascular disease (CVD)… HDL can stimulate the removal of cholesterol from cells, including those involved in atherosclerosis, and can deliver the cholesterol to the liver where some of it may be secreted in bile and excreted, a process called reverse cholesterol transport.”

Another important finding in the study is that butter raised LDL more than coconut oil when compared to safflower oil, but butter has significantly lower levels of medium-chain fatty acids. According to the ACA study, “Both butter and coconut oil raised LDL cholesterol compared with safflower oil, butter more than coconut oil.” It is important to point out that the AHA advised against the use of coconut oil “because coconut oil increases LDL” but stopped short of advising against eating butter or beef fat when their “trials did not find a difference in raising LDL cholesterol between coconut oil and other oils high in saturated fat such as butter, beef fat, or palm oil.” Assumedly because the Beef and Dairy Councils are well funded and extremely powerful lobbies. Coconuts are not produced in the US therefore an equivalent council doesn’t exist.

FDA Set To Promote GMOs Using Your Tax Dollars

May 15th, 2017

Using the looming government shutdown as a smokescreen, our representatives in Washington snuck a deal into the most recent budget agreement that gives $3 million dollars of taxpayer money to the FDA to “promote understanding and acceptance of biotechnology.” This following on the heels of a letter submitted on April 18 to the FDA by 66 Bio-Ag and Food Industry groups supporting the outreach.

The FDA is currently mired in a hiring freeze and facing $40 million in proposed cuts under the “once-in-a-generation” budget proposal submitted by the current administration (which, at 62 pages it is inexplicably half the length of Monsanto’s Annual Report). I personally find it outrageous that tax dollars are being taken away from an agency put in place to protect consumers, while simultaneously slipping them taxpayer money to push propaganda benefiting a select few biotech companies like Bayer – Monsanto. A company with sales in one quarter that exceed the entire yearly budget of the FDA.

Bayer-Monsanto and the other bio-ag companies benefiting from this outreach have more than enough money to push their agenda on their own. What they don’t have is the credibility of the FDA, which ironically, isn’t saying much. But that goes to show how much credibility the bio-ag industry currently has with consumers.

Unfortunately, this budget deal has already passed and there is little or nothing that can be done to stop how the money is going to be allocated. However, the FDA has not announced what kind of educational programs they intend to implement. Which means there is still time to do something.

So what can you do?

Educate yourself. Learn both sides of the argument so that you can engage in educated discourse.

Contact the FDA! Tell them what you think. Don’t forget, they work for you!

Contact your representatives! Tell them, this aggression will not stand. Here’s a handy-dandy list for contacting your reps – Don’t forget, they work for you!

And here is a list of your representatives that are taking money from the bio-ag industry and pushing their agenda –



Celebrating World Autism Day

April 3rd, 2017

A message from the Autism Hope Alliance:

We at the Autism Hope Alliance wanted to take this moment on World Autism Day to remind you to NEVER GIVE UP. We know there are good days and days that are harder with our children. We want you to remember to celebrate all of the victories and focus on what they CAN do, not what they CAN’T do. Our children are capable of limitless growth at ANY age!

Here is a World Autism Day 2017 video from our AHA President. This is her son who is on the journey, like many of your children.

Please join the Autism Hope Alliance and MELT Organic in support of World Autism Day. World Autism Day is a unique opportunity to support the thousands of families that face an autism diagnosis each year.

MELT Organic is a proud supporter of the Autism Hope Alliance mission to provide much needed hope and help for autism families today. With a dedicated team of professionals ready to do whatever it takes to help families living with autism, AHA is the first non-profit foundation for Autism to emerge from the natural foods industry.

In addition Autism Hope Alliance introduces families to special foods, supplements, books, cleaners, toys and other crucial supplies from Natural Products companies and the Autism community through their Autism Pantry program.

MELT Organic is a member of AHA’s Autism Approved partnership program developed to set guidelines for Autism Approved Partners, raise dollars, bring awareness, create standards and ensure companies do their due diligence by being socially responsible to the autism community. These guidelines ensure that the Autism Approved products are free from allergens, GMOs, chemicals, and artificial colors, flavors, and preservatives.

Please join MELT Organic in support of Autism Hope Alliance and World Autism Day with a donation to AHA,, or by purchasing a Gift of Hope –

Vegan French Onion Soup

January 20th, 2017

Vegan French Onion Soup
Recipe type: Vegan
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 Servings
I’ve tried to recreate French Onion soup at home to make it a healthier winter staple. The actual soup itself is not very high in calories at all! The key to a good batch in my opinion is patience and butter. I’ve tried to substitute the butter, but you need it to caramelize the onions and get them to taste delicious. I like to use Rich & Creamy Melt organic butter alternative which is also vegan, non-GMO and soy free.
  • Makes: 6-8 servings
  • Total Time: 90 mins-2 hours
  • 5 cups of thinly sliced yellow onions, about 1½-2 lbs
  • 2 garlic gloves, minced
  • 3 tablespoons Rich & Creamy MELT Organic or MELT Organic Buttery Sticks
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ¼ teaspoon granulated sugar
  • 2 tablespoons almond flour or other gluten free flour
  • 1 teaspoon dried thyme or 2 sprigs
  • 1 bay leaf
  • 8 cups mushroom broth (or other vegetable stock)
  • ½ cup dry white wine
  1. Add MELT Organic and oil olive to a large saucepan or Dutch oven and turn the heat on to low. Add in the sliced onions and let them steep for about 15 minutes. After 15 minutes of cooking the onions on low, slightly raise the heat to medium low and stir in the salt, pepper and sugar. Cook the onions for 30 to 40 minutes more until they are deeply golden and caramelized. Do not skimp on this. Give them more time if they need it! This step is what makes the soup delicious.
  2. Stir the minced garlic into the caramelized onions and cook for 1 minute. Sprinkle with flour and cook for about 3 minutes, stirring constantly. Add in wine and herbs and then little by little the broth, stirring regularly. Bring the soup to a boil then reduce to a simmer. Simmer partially covered for 30-40 minutes.
  3. For the optional toppings!
  4. Preheat oven to 350F. Place soup in oven proof bowl. Float toasted and cubed gluten-free bread and top each bowl with 2 tablespoons of vegan mozzarella. Bake in the oven at 350°F for 15 minutes, then start the broiler. Finish under the broiler for 1-2 more minutes, or until the cheese is golden brown. Enjoy!


All Hallows’ Eve Recipes to Haunt You!

October 21st, 2016



Don’t be spooked by these divinely chocolaty Death by Chocolate Cupcakes. They’ve got fewer calories because they were made with MELT Organic Buttery Sticks by Katie, our resident Cupcake Chef!






Don’t go “Batty” trying to decide what to make for your Halloween party. These MELT Organic Dulce de Leche Bat Cookies – crisp chocolate cookie sandwiches with a devilishly delicious caramel center – will be a hit!





What Halloween is complete without Caramel Apples? These easy-to-make Honey MELT Caramel Apples are fun to make and a delight for Halloween






Carve out a batch of the MELT Organic Harvest Pumpkin Cupcakes for your favorite Trick-or-Treaters!







Pumpkin? Cloves? Nutmeg? Cinnamon? Ginger? These MELT Organic Skinny Iced Pumpkin Cookies from I Can Cook That have it all. Except for the calories. It’s got less of those. You know… compared to other cookies. More than celery, though…


Five Fabulously Fantastic Facile Fall Feasts

October 14th, 2016



I’m starting to sense fall in the air and that means fall produce! Tubers, corn, squash, carrots.

The “apples of the Earth” are ready to be plucked from terra firma and fashioned into this splendid dairy free MELT Organic Scalloped Potato recipe courtesy of Go Dairy Free.




Pumpkins, they ain’t just for carvin’.

This MELT Organic Gluten-free Pumpkin Bread from What’s That Smell? will fill your stomach as you kill the blues while leaves are falling, just like embers, in colors red and gold.

Substitute your favorite honey alternative for a delicious vegan recipe.







Fall veggies, like squash, can be high in Omega-3s and stuffed full of Vitamin A. Add MELT Organic spreads or Baking Sticks to the recipe and you’ve create an Omega-3 Super Meal!

One serving of this MELT Organic Lemon Parmesan Zucchini Noodles recipe from Life’s Ambrosia puts over 500mgs of ‘Good Fat’ coursing through your body!









Have you had Honeycrisp Apples yet this fall? They are in peak season and are simply amazing. So sweet. So crisp. Freakin’ Fantastic Fall Fruit!

These MELT Organic Honeycrisp Apple Cinnamon Pocket Pastries from A Million Moments are perfect for a quick breakfast or as a delicious after school snack!








If you’ve never had Acorn Squash you have missed out. Give Honey MELT Organic Acorn Squash Puff a crack and you’ll enjoy it’s sweet and a bit nutty flavor. And just for bonus points, it’s a very good source of Vitamin C, Thiamin, Potassium and Manganese.

Serve warm on a crisp fall evening.

MELT® Organic Love

August 31st, 2016

Founder Cygnia Rapp sat down with Christine, who shared her story so many can relate to: tackling weight loss in a sustainable way and overcoming digestive disorders through diet, with Rich & Creamy MELT® Organic as a part of her daily journey.


Bernie the parrot enjoying MELT.

“My motivation for eating MELT is to purify and detox my body. MELT is part of a larger goal to keep my body on an even keel. With MELT, I have something better to turn to instead of dumping junk into my body. I don’t have to sacrifice or take a step down.

“MELT is part of a larger goal to keep my body on an even keel. With MELT, I have something better to turn to instead of dumping junk into my body. I don’t have to sacrifice or take a step down.”

I want to lose a great deal of weight. I know someone who lost weight by becoming vegan; I tried a vegan diet, but found it difficult to follow given the cost, boredom factor, and time investment of creating my own foods. I learned how to make vegan cheese sauce, which was good, but it takes time and sometimes I just don’t feel like dealing with it and want something like MELT that I don’t have to make myself.

I prefer to switch one thing out at a time rather than completely wipe away my diet. I treat my diet and weight loss goal like ‘Rome was not built in a day’; I just have to take my time and go slow. That was how I did Weight Watchers before; I took it slow, and kept my weight off for a long time. Going slowly isn’t a shock to the system; I do what is comfortable and that approach works better for me, like finding MELT. I absolutely love the stuff. One of the things I wanted to get rid of was butter; not that I was eating a ton of it, but I wanted to find an alternative. I ate [competitor’s butter substitute] for years and I didn’t have a problem with it, but it just didn’t taste like butter.

To be honest, I prayed a lot for something I could use to give up butter. I saw MELT in the store and I was afraid of it because I didn’t know what it was like. Finally I gave in and bought some. I was so scared that I closed my eyes when I tried it and I thought, ‘This stuff is so much better than [competitor’s product]. I finally found my butter.’ We have gone through lots of MELT, and by golly we go through a lot of gluten-free toast around here. I have been replacing one food at a time, such as gluten-free bread, and now I have found MELT.

I use MELT for anything that requires butter. I am crazy about it. My mom loves it. My parrot loves it. MELT is really great stuff. Whenever I bake chocolate chip cookies, I use MELT because I feel much more comfortable about using a big glob of MELT than a stick of butter. I feel like I am putting a healthy combination of fats in my body that is better for me than butter. I cook eggs in MELT, OMG it’s to die for, so good.

“I use MELT for anything that requires butter. I am crazy about it. My mom loves it. My parrot loves it. MELT is really great stuff.”

We are very conscious about putting cleaner foods in our bodies. If I put MELT on gluten free toast, I don’t feel the least bit guilty about it. Not at all.

I enjoy eating MELT because I feel good about the healthy combination of fats I am putting in my body. I don’t feel safe when I read ingredients and see garbage that shouldn’t be in food. All you can do is your best. With MELT I don’t have anything to worry about. After I read the ingredients and talked to your people, I don’t have any concerns.”

MELT® Organic Love

July 19th, 2016

Our Founder, Cygnia, sat down with breast-cancer survivor Betsy to talk about how MELT helps her stay as healthy as she can be.

“I would be happy to share my experience with the butter that loves me back. Cygnia might enjoy pictures of our clan enjoying their hot MELTed toast on homemade challah. Enthusiastic pet critters are almost as fun to watch as happy children.

For health reasons, about one in eight women over age 60 (myself included) should NOT consume foods containing estrogen or pesticides, particularly breast cancer victims. Those of us with estrogen-fed breast cancer should also stay away from red meat and dairy products. There is strong evidence of breast cancer survivors having a soy allergy and possible issues with the phyto estrogens in soy products. Without a doubt, breast cancer victims must stay away from pesticides.

As a breast cancer survivor, MELT satisfies my own and many others medical dietary requirements by not containing soy, pesticides (organic), or dairy. The most wonderful news is that besides being healthy, MELT tastes like butter, has the consistency of butter, and finally, really is a perfect substitute for butter. My congratulations to the people who figured out the formula for MELT. I love that you eliminated allergens, especially the soy.

Every morning my dogs eat toast with me, so we devour a lot of it. We all love it! I share the good news about finding MELT with friends and family who also are looking for a tasty, healthy alternative to butter. I am not sure if they share it with their dogs, however.

Thank you, Makers of MELT!!  Ya done good!

During my second round with breast cancer, I thought to myself, “What can I do to keep myself as well as I can?” The oncologist said, “You must not consume pesticides.” The only way to avoid pesticides is to eat organic. My oncologist also instructed avoidance of red meat. I asked about dairy, and was told that if I can go without dairy, then do it. It’s a small price to pay for life, so I eliminated pesticides, red meat, and dairy from my diet.

I watch people in the grocery store so happily purchasing greens and vegetables, and I know the food industry genetically modifies produce to make it last longer and covers produce with pesticides to increase yield. It looks like healthy food, but it’s not.

That’s how I found MELT, and it spreads so nicely on toast. It’s not hard like butter, but it looks and tastes like butter and we love it. We have a thing in our family at breakfast. When I have my toast and egg, I always make toast for my dogs slathered with MELT. I don’t eat any other oil if I can help it. I call MELT butter; your MELT is just so good. That’s why I was so tickled to find something so tasty. MELT is the one gap in my spare change diet.

I put MELT on grits this morning. My parents are from the South and there is only one way to make grits: use whole grits, plenty of salt, and cook them until they are soft and thick. Serve with LOADS of MELT. SOO good! Scrambled eggs and turkey bacon make it a meal. Again, thank you for MELT.

I wish MELT was in more stores. All of us with cancer and health issues really need MELT. It should be the number one butter replacement because it’s the best one.”

Honey MELT® Organic Love

June 2nd, 2016

Founder, Cygnia Rapp, sat down with Don T to listen to his story about finding Honey MELT® as a part of his journey to enjoy life with lactose intolerance.

“Thank you for your hard work in putting forth such a fine product. Living with lactose intolerance is not easy and neither is finding alternatives. The Honey MELT is just perfect and I LOVE it! I don’t how you get that hint of honey in Honey MELT, but I have to say you have done a superior job over so many other brands that seem so dull.

I discovered MELT as a part of my journey to find alternatives that could support a dairy-free diet. For about two years I was terribly sick and none of the doctors I visited could figure out what was wrong with me. They put me through all kinds of tests looking for something catastrophic. I took the celiac test to see if gluten was the culprit, but no one thought of testing for lactose intolerance since I didn’t drink milk, preferring almond or soy milk anyway. After going through several doctors, I finally found a doctor who decided to put me through a lactose intolerance test since every other test had been done. The test was interesting: blood was drawn at 9 am, I drank two big cups of lactose, and blood was drawn four more times, once every 30 minutes. When the test results were in, the doctor concluded, “You are severely lactose intolerant.” Of course I was distraught because I was told I had to eliminate dairy from my diet, and if I didn’t, I would continue to be sick all of the time. As it was, I couldn’t go anywhere or do much because of stomach pains, vomiting, gas, diarrhea, etc. I thought I would never be able to eat anything again!

At the same time, I was happy to finally understand what was wrong with me so I could turn my life around after being sick for so long. I just had to be more resourceful. I did my own research, started reading labels, and little by little made the changes I needed, using alternatives for foods containing dairy and adapting recipes. I know my limitations, I know how to solve my problem, and MELT helps me solve my problem. I am forever thankful and grateful that you were able to come up with this unique recipe that makes my life more enriched.

I love to cook. Cooking and baking have become my hobbies now that I have retired. I had to figure out how to eat without getting sick. I used the other butter substitute, but it wasn’t very exciting. I came across MELT, saw the coupon, and read your story on the website. So I bought MELT and I fell in love with it. I just love Honey MELT! I don’t eat a lot of carbs, but every now and then I treat myself to sourdough. The Honey MELT on sourdough toast comes out golden and has such an enrichment from the MELT. I became addicted to it. I started using MELT on French toast, pancakes, and waffles.

My life has been enriched by your wonderful product. I have to say that I don’t miss butter whatsoever. They can have all the butter they want. I bake quite often since I can’t buy cake, cookies, frosting, etc in the store: they all contain butter or milk. I make my own pies, cookies, and cake with MELT!

I have been so dedicated to creating a new dishes that I am writing a cookbook. I am going to write my story, talk about how to make things at home, and how you don’t have to live a terrible life because of dietary restrictions. And, I want to list MELT as an ingredient in my recipes!”

Tofu Scramble with Collard Greens and Shiitake Mushrooms

May 16th, 2016

You don’t need to be vegan or allergic to eggs to enjoy this tofu scramble. A surprisingly filling, yummy, and nutritious dish, tofu scrambled with almost any mix of vegetables will leave you feeling full, but not heavy, and satisfied for several hours. Tofu is an ancient food, wonderful for highlighting the textures and flavors of other ingredients, and an excellent source of protein! This recipe yields two to three servings.



1-16 oz cake of organic traditional firm tofu, pressed and scrambled with a fork or pastry cutter

2 to 3 tablespoons of Rich & Creamy MELT® Organic

1 small onion, or ½ medium sized onion, chopped

5 to 6 large leaves of collard greens, destemmed and chopped

6 to 8 large shiitake mushrooms, stems removed and chopped

3 to 4 tablespoons of vegan creamer or half and half

1 teaspoon turmeric

1 teaspoon salt

¼ teaspoon pepper

Tamari to taste


Tofu preparation

  • The tofu cake needs to be lightly pressed in order to remove some of the water content.
  • With a dish towel folded in half, loosely fold the dish towel around the tofu so the cloth is in contact with the top and bottom sides of the tofu cake.
  • Place the towel-wrapped tofu on a small cutting board on the counter. Place a second, small, rigid cutting board on top of the wrapped tofu so the board balances in place.
  • Place a weight on top of the cutting board, such as 2 to 3-14 oz cans of tomatoes, bean, soup or whatever you have in the cupboard. You may have to check on the press to make sure it is balanced and not leaning to one side. The weight should not be so heavy that the tofu cracks on the sides. Less weight with a longer press time is easier to balance.
  • Press for at least 15 minutes, preferably longer.

Scramble preparation

  • With a fork or pastry knife, “scramble” the tofu cake in a mixing bowl until it has reached the desired consistency.
  • Add the MELT Organic and chopped onion to a skillet, and turn the stove on medium to medium-low heat. Once the onions have softened, add the chopped mushrooms, salt, and pepper and sauté until mostly cooked.
  • Add the turmeric (and more MELT Organic if needed), and sauté for a minute or two, making sure the turmeric is evenly distributed within the scramble.
  • Add the chopped collard greens. Sauté the collard greens until they have started to soften, but are still “fresh”.
  • Turn the heat to medium-low, and stir in the “scrambled” tofu until it is evenly colored by the turmeric.
  • Add the creamer and sauté the scramble long enough to bring it back to temperature, about a minute or two. The creamer slightly moistens the scramble and softens the tofu.
  • Serve and add salt or tamari to taste.
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