Theo and Chocolove

Brand new from Seattle based Theo Chocolates. Organic Hazelnut Crisp 3oz. And as a 1.2oz treat-to-go, Chocolove Orange Peel Dark Chocolate.
THEO; When the right ingredients come together, delicious things happen. We’ve taken the delicious combination of hazelnut and milk chocolate and added puffed quinoa for the perfect crunch.
Our Theo organic & fair trade milk chocolate features flavor notes of roasted nuts and caramel and is made using just four simple ingredients: Cane Sugar, Cocoa Butter, Cocoa Beans, Whole Milk Powder. Using Congolese beans we source ourselves, our milk chocolate has a higher cocoa percentage than most conventional chocolate bars. It’s unlike any milk chocolate you’ve tried before and is the perfect base for the rich, nutty flavor of roasted, organic hazelnuts and the satisfying crispiness of a puffed quinoa. A pinch of salt ties it all together into the perfect bite.
CHOCOLOVE; Mini Orange Peel in Dark Chocolate
Freeze-dried orange peel enveloped in Belgian dark chocolate
55% Cocoa, Smooth semi-sweet dark chocolate
Crispy bits of tangy orange peel gently release their flavor
Chocolate and orange unite exquisitely and relax into a lasting orange finish

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Roasted Fennel with Parmesan

Roasted Fennel with Parmesan

https://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-fennel-with-parmesan-recipe-1943604

Recipe 

  • Level:Easy
  • Total:55 min
  • Prep:10 min
  • Cook:45 min
  • Yield:4 to 6 servings

Ingredients

 

(Emily & Florence aren’t crazy about licorice, but this recipe is delicious with hardly a hint of licorice. Florence has been making this with just one fennel bulb, so adjust quantities and see her pictures).


4 tablespoons olive oil

4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved

Salt and freshly ground black pepper

1/3 cup freshly shredded Parmesan


  1. Preheat the oven to 375 degrees F.
  2. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Remove the outer shell/ leaf of  the fennel. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
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Host Defense Mushrooms

Mushrooms are a functional food. Host Defense mushroom supplements can be used every day to help: Augment the body’s immune system* Support stress and fatigue reduction* Provide support for daily environmental assaults* Deliver enzymes to support digestion and absorption of nutrients* Provide polysaccharides to increase the activity & impact of natural killer cells and macrophages*

Host Defense locally from WA state is built on Paul Stamets’ visionary research into the power and potential of mushrooms, especially mushroom mycelium, the root-like structures found growing below ground. The power of Host Defense comes from the discovery that the mycelium is the immune system of the mushroom.

Just as mycelium helps to support the immune system of humans, it also supports the health and immunity of the natural habitats where it grows. Mushroom mycelium is a cellular bridge connecting bees, trees, bears, plants and humans to the ecosystems in which they live. Our work is to build a healthier world with the power of mushrooms.


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