Butter Alternatives

I am one of those people who grew up with margarine for daily use and butter was for special occasions and holidays only. When I moved out on my own, I decided that I would never eat margarine again! Well, that was true until I was diagnosed with a dairy allergy.

My new love became olive oil and grapeseed oil, which you can read a long article on this site to learn more. Sometimes, especially when baking, I was looking for something with a mild taste and the same consistency as butter. I tried lots of “healthy” alternatives. One of the things that was most important to me was zero trans-fats and no hydrogenated oils and no preservatives or artificial additives.

After lots of tasting and baking, I fell in love with Earth Balance.  It has a smooth, creamy texture and tastes sweet and salty-very satisfying-you’ll never miss the butter! It is a vegetable spread that is vegan, non-dairy, no trans-fat and no hydrogenated oil. So, it is heart-healthy and will not clog your arteries. It has 100 calories per Tablespoon which is the same as butter, but it has half the saturated fat as butter. Butter has cholesterol and Earth Balance does not.

It comes in sticks and tubs. It is made with oils from olive, canola, soybean and palm fruit. It now comes in soy free too. They also make shortening sticks. I like to bake with the sticks and use the tubs for spreading onto food-great on veggies-especially yams/potatoes or bread, biscuits, scones, cornbread etc… The tub does not bake the same at the sticks. I use Earth Balance in my cookbook, No Wheat No Dairy No Problem-personally signed copies may be purchased through Pay Pal on this site.

Earth Balance may be purchased at health food stores  in the refrigerated section. As of now, Trader Joe’s carries the tubs, not the sticks. Give it a try, I think you will love it too.  Even my friends who can eat butter, choose to eat Earth Balance once they try it! Try the Recipe of the Week-Irish Soda Bread with Honey spread(uses Earth Balance)-YUM.

Milk Alternatives-Hemp,nuts, rice etc…

In my cookbook, No Wheat No Dairy No Problem, the recipes contain milk alternatives such as  Almond Milk. I decided to try all the various milk alternatives such as Hemp, quinoa/millet/amaranth, soy, rice, various nuts, and I found that I really like most of them, but some I like better than others.

I am not a big fan of soy for many reasons-mostly because we get too much of it. If you do choose soy, it is best in its natural form-Organic Edamame beans. Be sure that you purchase Non-GMO or Organic soy. If you want to know more see the film Food Inc.

My new favorite milk alternative is Hemp byTempt Living Harvest. Why? It tastes good and is very high in Omega 3 and 6. Hemp has no known allergens, and is a valuable source of calcium(40%),  protein, magnesium, phosphorus, vitamin E, iron and zinc. It is FREE of dairy,nuts, soy, gluten and cholesterol. It has no trans fats, is low in sodium and is vegan, Kosher and Non-GMO! I buy the Unsweetened Original, but it also comes in vanilla and chocolate. It is not inexpensive, so I buy it on sale and stock up. You can find it in health food stores.

Tempt now makes Ice “Cream”-a non-dairy frozen dessert, but I have yet to try it. I am parital to my Ice “Cream” recipes because I have found the texture of my recipes to be closer to that of the real thing than other alternatives. I do buy Coconut Bliss when I don’t have time to make my own. Yesterday, I made a batch of Vanilla Ice “Cream” and it only took me 1 hour and 4-8hours to set-well worth it!

I alternate each week with a different alternative for economic reasons and health reasons. I developed my wheat allergy due to overexposure, and the last thing I want to do is become allergic/sensitive to any of my alternatives! So I alternate between Almond, Hemp, and Hazelnut. Occasionally I will drink rice milk or non-GMO soy milk when nothing else is available when I am out.

Hazelnut is so delicious plain or chocolate! Try it in my Hot Chocolate recipe for an Italian version-Che buono! Hazelnuts are very anti-inflammatory-Dr. Perricone and many others recommend them. Hazelnut milk is high in calcium(30%), vitamin D, riboflavin and vitamin E. You can make your own Hazelnut or Almond Milk from my cookbook too-use organic nuts to avoid pesticides. Pacific Natural Foods makes it and it is Kosher and Gluten Free.

You can find these alternatives in boxes on the store shelves. They do not need to be refrigerated until opened, and last 7-10 days once opened and kept in the refrigerator. I take the individual ones on the road-great for vacation or when I only need a small amount in a recipe. I have been using these alternatives in my breakfast smoothies with a small amount of coconut milk for the creamy mouth feel. A sure way to loose weight is to drink an 8 oz smoothie in place of breakfast or lunch with the soy lecithin(see blog post) which breaks down stored fat-especially in the belly!

Do not use these alternatives for infants because their is not enough of the proper balance of nutrition for them, but it’s great for kids and adults. So, go buy some boxes of these Unsweetened versions of milk alternatives and find your own favorites-chill them and do a taste comparison both alone and in smoothies. See Recipe of the Week for my smoothie. Come back next week to read about my favorite new cream alternative!

Have fun and Be Well,  Chef Lauren

Holiday Menu! No Wheat, Dairy, Refined Sugar or Gluten!

Don’t know what to make for Christmas or another Holiday you celebrate? If you have my cookbook, here are some menu ideas( Appetizers-desserts and gifts) for you to choose from depending on your taste and guests needs. Have guests/family that have health or food issues? Here is a delicious tasting menu that is great for everyone including: Vegetarians, Vegans, Meat eaters, people with Food Allergies, Diabetes, Celiac’s(Gluten Free), Autism etc..

If you are not in the mood for cooking, you can order delivery or take out too, but there’s nothing like creating memories with homemade holiday dishes!Besides, the house does not smell the same with take out.

We usually had a Turkey, baked Ham or Roast in my home. I remember all the wonderful smells that filled the house. From Christmas morning pancakes to the Ham covered in cloves and pineapple-Yum! A few other things that come to my memory that were so enjoyable growing up, are various dishes that relatives would bring, including smoked salmon dip, candied yams, pumpkin pie, pecan pie, holiday cookies, fudge, brownies, chocolate truffles and more! This year, we are breaking tradition and having Chicken or Shrimp Curry! So, do what you like and enjoy it.

The first apartment I had when I moved away from home, I decorated my first Christmas tree with plaid bows, a plaid taffeta skirt, strings of popped corn and cranberries-made by yours truly, and puffy red hearts! I threw my first party and remember the smell of hot apple cider with an orange studded with whole cloves and cinnamon sticks. The smell  wafted down the stairs which brought everyone running! What are your favorite food memories and smells that bring them back? Hope you will try a few of my recipes and that these menus make it easy and memorable for you and your loved ones.

See the Thanksgiving article below for timelines and leftover ideas.

Appetizers/Snacks: Hummus(pg. 112) with raw veggies, olive assortment, roasted/spiced or herbed nuts. Crab Cakes(pg.31), Swedish Meatballs(pg.61), Cranberry Sauce(pg.97) as a side or Pour over Toffuti “Cream”Cheese with Glutino crackers or wheat free bread for an appetizer

Beverages: Flavored Water(pg.151), Mojito(pg.160), Champagne(my favorite Veuve Cliquout), Pomegranate juice with sparkling water. For dessert drinks: Hot Chocolate(pg.154),  Ginger Lemon Tonic(pg. 153), Chai Tea(pg.148)

Soup/Salad: Pureed Vegetable Soup(pg. 123) Butternut Squash in nice, Caesar Salad(pg. 125 “Parmesean”pg.114)

Main Course: Roasted Turkey(pg.54) and Gravy(pg.106), Rack of Lamb(pg.52) with Reduction Sauce(pg.103), Vegetarian Mushroom Pot Pie(pg. 48)

Vegetable: Candied Sweet Potatoes(pg.70), Mashed Potatoes(pg.78), Scalloped Potatoes(pg.90),Cornbread Stuffing(pg.110), Carrots and Parsnips(pg.72)

Green Vegetable: Roasted Brussel Sprouts(pg.68), sautéed Kale, Swiss Chard or Spinach(pgs. 86-88)

Dessert: If it were up to me, this is where we would start! You could really make any of the desserts in my cookbook, No Wheat No Dairy No Problem and they would all work. Here are some ideas:

Pie: Apple(pg.169), Sweet Potato Pecan Pie(pg.275), Pecan Pie(pg.244), Pumpkin Pie(pg.256)

Cake: Pumpkin Cheesecake(pg. 252), Pina Colada Cupcakes(pg.250) Buttercream Frosting(pg.173), Gingerbread Molasses Cake(pg.218)

Tart: Lemon Meringue(pg.227), Key Lime Meringue(pg.221), Raspberry Linzer(pg.229)

Chocolate: Fondue(pg.183), Mousse(pg.190), Truffles(pg.193), Fudgy Brownies(pg.213)

Cookies: Rugelah(pg.263), Shortbread(pg.266), Thumbprint(pg.278)

A la Mode/Ice “Cream”: Vanilla Bean(pg.282), Pumpkin(pg.254), Dark Chocolate(pg.196)

Show Stoppers/Over the Top: Tiramisu(pg.280) don’t make if it’s raining, Chocolate Covered Cream Puffs(pg.198)

Gifts for Guests or Hostess: A copy of my cookbook(order on PayPal from this site) with a celophane bag filled with Chocolate Truffles(pg.193), Fudgy Brownies(pg.213),  or cookies, . Great project for the teenagers/kids or petite gourmets in your family!

Most things can be made ahead of time except the chocolate mousse, meringue or Tiramisu(don’t make either if it’s raining), green vegetables and salad. See the Thanksgiving article below for timelines and leftover ideas.

Happy Cooking and eating. May all your days be healthy and happy! With Love and Blessings, Lauren

Gluten Free Pizza at Amici’s!

Are you unable to eat wheat, dairy, gluten? If you answered, Yes then there is good news-you can have Pizza! Since being wheat/dairy/sugar free, one of the foods I miss the most is pizza, and thought I would forever be deprived of…until this week! If you cannot eat dairy either, they have a delicious vegan cheese alternative.

Believe me, I tested a lot of pizza dough recipes to include in my cookbook, No Wheat No Dairy No Problem, but did not succeed in making one that was worthy of being in the book. However, I am still determined to develop one without the ingredients I don’t like or use so, hopefully it will appear in my next cookbook! Until then, we can enjoy it at Amici’s and not even have to do the dishes!

A friend of mine who does not have food allergies invited me to go to eat gluten free pizza and beer-what a good friend! We went to eat at Amici’s Pizza in downtown San Jose, CA because I heard they had gluten free pizza available! I was delighted to find that not only did they have gluten free pizza, but they also had gluten free beer! Wow! I have visited other pizza places that had gluten free pizza, but it was pre-made off site with cheese so, I could not eat it. I was thrilled to find out that Amici’s could make the pizza with a vegan cheese…yes, it is also available with regular cheese for those who can eat it.

We ordered a veggie(black olives, mushrooms, onion, sun-dried tomatoes) pizza with gluten free crust and vegan cheese. I was skeptical about the vegan cheese since I have never found one that tastes good or melts well. If you have a favorite, I’d love to know what it is-please share with us. To our surprise the 12 inch gluten free pizza was DELICIOUS-the crust was thin, crispy and soft, the topping were yummy too-even the mushrooms were sautéed. We substituted the sun-dried tomatoes instead of green bell peppers with a small extra charge that was worth it. The gluten free pizza is only available in 12 inch size. The price ranges from $21.50-$26.30+. The veggie pizza with sun-dried tomatoes and 2 gluten free beers and tip was just under $40. So, this is not an inexpensive treat, but well worth a dinner out to enjoy something delicious and hard to find. The costs to offer this are higher so, it does get passed along to the customer and understandable so. We will definitely go back and order delivery service!

We had so much fun folding our pizza in half and eating it New York style on the street-brought back old, fond memories. We laughed and felt like we were back in college again-pizza and beer! We had left over and took it home wondering how it would be re-heated. We re-heated it in the toaster oven on 400 degrees for 5 minutes and it was just like the night before-crisp and delicious. Amici’s does have half-baked pizzas available to finish baking at home or they DELIVER!

Gluten Free pizza is ONLY available at certain locations including: San Jose, San Francisco(2200 Lombard St.), Dublin, Menlo Park, Mountain View and Vacaville.

I have not been drinking beer since it seems to bother me, but I decided to try this gluten free beer, made by Budweiser $3.95) everyone was talking about…and it was very good even though it did not have a lot of foam it did make up for that with a light, refreshing taste with a hint of hops. The grain that is used to make the beer is sorghum. BTW, I do not normally care for Bud- I am a beer snob and prefer micro brewed pale ales! Give it a try and see what you think.

A few technical notes for those of you who are interested. This pizza crust is made offsite at Still Riding Pizza in Bridgeport, Connecticut where the kitchen is gluten free. The crust contains: bean flour, rice flour, tapioca flour, xantham gum, salt, yeast, egg, cider vinegar, sugar, canola oil, calcium propionate. I was not thrilled about the xanthum gum, sugar or canola oil, but I figured once is not going to be harmful. And, it was worth it.

If you don’t live near an Amici’s Pizza, go to www.stillridingpizza.com to purchase the dough to be shipped to your home. A 12 inch pizza dough is $9.95, and you can order up to 18 crusts for $80!

Amici’s kitchens take the following steps to ensure there is no cross contamination:

Prepare GF items in designated area that is “clean” away from any wheat/flour products

Pizza sauce, cheese and toppings are stored in a special area away from any other foods

GF Pizza is baked on a raised screen so it does not come in contact with the cooking surface used for other pizzas

GF Pizzas are handled and cut with special equipment/cutters used ONLY for GF pizzas.

Conclusion: Go try Amici’s whether you eat in , take out or get delivery. It is delicious. Let us know how you like it by posting a comment under this article on www.NoWheatNoDairyNoProblem.

Have your pizza and eat it too without suffering! Bon Appetit and Cheers, Lauren

Gluten/Dairy/Sugar-Free Thanksgiving with all the flavor of a traditional one!

Have family or friends or maybe yourself who are coming for Thanksgiving who are on a special diet or have health issues and concerns and you don’t know how to manage? Whether you just want to eat healthy and delicious food or have a food/health issue…you don’t have to spend the whole day cooking and cleaning in the kitchen this Thanksgiving! Everyone that has eaten my Thanksgiving recipes all said they are as good or better than what they have had, and they did not miss the wheat, dairy or refined sugar! Wow, this is so wonderful and many heartfelt thanks!

Here is an easy guide to help you prepare things ahead of time you so you can enjoy your holiday and guests. Trust me after 20 years of doing this…it is so much easier that trying to be the Superhero on Thanksgiving…especially if something goes wrong-very embarrassing. Don’t be afraid to send the recipe to one of your guests/relatives and ask them to make it and bring it-delegate and accept the help. I know it is not easy, especially for people who like to be in control/charge! Remember, we allow others to grow and feel needed and be blessed by their contribution/help too. This is what helped me to realize micro-managing was stunting the growth of my employees! Let go, ah, it feels so good! There is still plenty for you to do.

I am listing all the goodies you can prepare ahead of time by day from my cookbook, No Wheat No Dairy No Problem-order it now on this site!

Up to one week ahead: Pie Crust (see Recipe of the Week-15 minutes) Wheat, dairy and Gluten Free, Cranberry Sauce(sugar free and way better than anything that is store bought-15 minutes)

Up to three days ahead: Candied Yams( adapted from Paul Prudhomme)-40 minutes, Mashed Potatoes 30 minutes, Sweet Potatoe Pie Filling 10 minutes

Up to two days ahead: Brine 5 minutes and soak/refrigerate Turkey(fresh or frozen)-will be the juiciest ever!, clean your house or have it cleaned, do laundry etc..!;) See my directions for thawing turkey according to weight-must be done in the refrigerator.

The day before:  make salad dressing/vinaigrette, chill wine, Pecan Pie Filling, Cornbread for stuffing, chop vegetables(onion, celery etc…), Assemble and bake pie-Sweet Potato Pecan, Pecan, Pumpkin. I highly recommend the Sweet Potato Pecan-it’s a sure winner! See my utube video for rolling pie crust and dicing an onion at www.utube.com search under LaurenHooverAuthor and laugh out loud!;) You try being videotaped and then laugh at yourself…I did! Take a hot bath and get a good night sleep, you’ll need it. Spend quality time with those you love, play a game together, go for a walk etc… because Thanksgiving is so busy that you may not get a quality conversation in that day. It so important to remember to be thankful and tell our loved one’s how grateful we are for them-especially children…they really are not mind readers!;)

Go to the grocery store for anything you forgot and pack your patience-it will be crowded and filled with crying children and you(or your spouse) will circle several times to find a parking place-don’t give the teenagers the car today!

Thanksgiving day: Eat Breakfast so you are not ravenous all day and then get a stomach ache from not eating for hours-you will be so much happier and your family will be very thankful.This is a lovely time to have quality time with whomever is in your home before all the rest of the guests arrive and it is crazy.

Begin with a Clean Kitchen-which will keep you organized and calm. Set out ingredients, measure them out and follow the recipes. Have fun! I like relaxing or upbeat music playing while I cook.

Get the kids/husband/family/friends to set the table, build a fire,  decorate-it will keep them busy and out of your kitchen-unless they like to cook! Kids love to make the name tags for the place settings-great project to keep them entertained.

Prepare stuffing(cornbread or regular or Gluten Free) and chop herbs, Stuff Turkey and bake (see my recipe that was even good enough for a US Senator)! The secret…cooking it at a very high temperature will create  crispy skin and juicy meat- not to mention-save time and energy! Yum! Reheat Mashed Potatoes, Candied Yams in the oven or microwave if absolutely necessary, cook and chop vegetables and wash/spin salad greens-toss at the table. Teenagers who like to cook will love to make salad or this is a good item to ask some else to bring. Pour wine and enjoy!

I do not put out a lot of snacks…just a few to tide people’s appetite, but not spoil it for a huge dinner. Perhaps a bowl of nuts and some raw vegetables and hummus or dip and deviled eggs all of which can be made the day ahead or store bought(of course I make them myself)!

Important tips: See Professional Secrets and Tips section of my cookbook-it will help to ensure YOUR success.

Use  oven and digital read thermometers-temperature is key. Enlist help, people love to help. See my guide for cooking times according to the weight of the Turkey.

Clean(with hot water and soap) all surfaces, sinks, counters, cutting boards, utensils and hands that touch raw Turkey to prevent spreading salmonella-food poisioning.

Keep Turkey refrigerated at 38 degrees until ready to stuff and bake.

Stuff the Turkey just before baking so bacteria will not grow.

Do NOT and I repeat, DO NOT leave food out at room temperature for longer than 2 hours. It is best to put out smaller batches. Optimal Bacteria growth temperatures are between 40-140 degrees…yep, room temperature! It grows extremely rapidly by the hour after four hours throw it out. I hate waste…so I put out smaller portions or serve everything at once and put it away or send it home with guests just after eating. Only follow this advice if you want to avoid food poisoning or a big tummy ache-really you will be so much happier and healthier.

Final Tip/Preference: To baste or not to baste? I like to soak a large piece of cheesecloth in grapeseed oil, fold it in half and in half again to fit over the Turkey. Cover the Turkey with it and I do not baste if you  like a crispy skin. The high temperature will crisp the skin and seal in the juices. Resting the Turkey for 20-30 minutes is the ONLY way to have the juice stay in the meat. If you cut into the Turkey right away or before 20 minutes, watch all the juice run away and there is nothing to get it back into the meat…it will be dry, I promise.

Let someone else, especially the teenagers, do the dishes!

BTW, I did all of this in a cooking class last week in 3 1/2 hours with no help- I slept very well that night!  So, You can do it too. Just follow my recipes carefully-read them first. I like to read them the night before I cook/prepare them. and again just before making them. Buy my cookbook even if you only use the Thanksgiving recipes!

Take a deep breath, have a glass of wine, relax and have a very Happy Thanksgiving. From my heart to yours…may you have much to be grateful for this year. I am so grateful for many things/people  including everyone who has been so supportive of the launch of my cookbook. Thank you for all your continued support and passing the word about my blog and cookbook.

Many Blessings, Be Well and Happy Thanksgiving, Chef Lauren Hoover

Chocolate-Heavenly and Healthy!

cocoa pods

Dcocoa pods

Just one bite of luscious dark chocolate can melt away any worries and send you to pure ecstasy-even if it’s for a moment! What’s not to like about that? And if that isn’t enough, it is beneficial to our health!

Chocolate Facts

Chocolate is the most craved food in the United States. Americans consume about 11.7 lbs of chocolate per person annually. Swiss citizens consume the most – 22.4 lbs per person per year.

90% of the world’s cacao is grown by 5-6 million family farmers.

Worldwide production amounts to about 3 million tons. Organic cacao accounts for only a fraction of this. Purchasing organic chocolate will increase this important frontier of sustainability.

Cacao grows within 20 degrees of the equator, and does best when nurtured under the natural canopy of the rainforest. Africa produces 70% of the world’s crop, followed by Latin America and Southeast Asia.

There are three main varieties of cacao
Criollo – Highly prized & rare, thin light colored pods, wonderful aromas.
Forastero – More plentiful, thick pods, pungent flavor.
Trinitario – A cross of Criollo and Forestero, diverse range of characteristics, Good, aromatic flavor and easily grown.

Cacao pods grow out of the cacao tree’s stem and branches, from fragile flowers pollinated by rainforest insects. Cacao pods hold about 50 beans (really seeds). Around 200 beans make 1 pound of chocolate.

There are two main harvests per year, though some amount of cacao can be harvested year round.

Once harvested, the cacao bean and pulp are scooped from the pod and allowed to ferment for about 3-5 days. After this, the beans are dried, roasted, deshelled (winnowing) and ground into a fine paste called chocolate liquor. This is mixed with sweeteners and sometimes milk or other ingredients to make finished products. Click to learn more about types of chocolate, such as milk, dark and white.

Pests and disease destroy about 25% of the world’s cacao each year. Organic methods successfully combat these.

Chocolate and Your Health*

A recent study found that natural cacao powder – which we use in our products – has more antioxidants than alkalized or Dutched varieties.

Some cacao powder is processed with alkali to cut acidity and darken the color. This is called alkalized or Dutch process. We use only high-grade beans with exceptional full flavor, so we do not need to do this. Our cacao powder is “natural”/ non-Alkalized/Non-dutched. We also use natural process cacao in our hot chocolates, coffee beans and our bars. A recent study found that natural process cacao has higher antioxidant levels than alkalized/Dutched cacao. When baking, if you are using a recipe that calls for Dutch process cocoa powder, add 1/8 teaspoon baking soda for every 3 Tablespoons of Dagoba (natural) cacao powder.

· Oxygen Radical Absorbance Capacity (ORAC) measures total antioxidants. Chocolate has the highest ORAC levels per 100 grams (US Dept of Ag/American Chem Society).
Dark chocolate – 13,120
Milk chocolate – 6,740
Prunes: 5,770
Raisins: 2,830
Blueberries: 2,400
Blackberries: 2036
Kale: 1,770
Strawberries: 1540
Spinach: 1260
Broccoli: 894

· Antioxidant flavanols may help repair damage to smokers’ blood vessels, at least temporarily, according to the Journal of the American College of Cardiology.

·Cacao has been associated with decreased diabetes & blood pressure (American Heart Association)

· Cacao is rich in B1, B2 and D vitamins, and magnesium and iron.

· Cacao is associated with improved vasodilation, helping increase stamina during exercise. (Athens Medical School)

· Cacao is cholesterol free. Its phenolic properties may also block oxidation of LDL cholesterol.

· Chocolate is associated with euphoria and reduced depression – due to phenylthylamine.

· Serotonin, a well-studied neurotransmitter, is thought to instill calm and relaxed feelings. Chocolate is associated with increased serotonin levels, a factor that is believed to explain chocolate cravings.

· Some researchers believe that serotonin is related to premenstrual syndrome (PMS), explaining premenstrual chocolate cravings.

· Stearic acid, chocolate’s predominant saturated fat, has neutral effects on blood cholesterol.

· The European Board of Health lists chocolate as a pre-digestive aid.

What about caffeine?
· Rest easy – 1.4 oz of chocolate has only as much caffeine as a cup of decaf coffee.

What about allergies?
Jeremy Drelich, MD assessed a group of 20 individuals who reported allergic reactions after chocolate consumption. After a week without eating chocolate each individual received skin prick and blood tests for allergies to chocolate and component ingredients (milk, soy,almonds, peanuts, vanilla), and consumed unlabeled cacao and non-cacao samples. Sugar allergies were assessed by giving half the participants unsweetened chocolate and half chocolate made with cane juice. None showed definite evidence of a chocolate allergy, though some tested positive for non-cacao ingredients. By choosing organic products made without additives or fillers – such as organic dark chocolate made without refined sugar – you’ll may find yourself happily reunited with chocolate.

*These statements have not been evaluated by the FDA. This information is not intended to diagnose, treat or cure any disease.

Chocolate Resources

Dagobachocolate.com is gluten free, dairy free and refined sugar free, soy free, vegan, organic and kosher!  Other sources include: www.enjoylifefoods.com and www.sunspire.com chocolate/chocolate chips are also diary free, gluten free, soy free, allergen free, grain sweetened and organic.

Information taken from www.dagobachocolate.com