Valentine’s Day: It’s Closer Than You Think
So I know Valentine’s Day is still over a week away, and most of us are probably just now starting to think about it. But I just have to say, we sure wish that calendar makers would consult with us before placing important holidays on Mondays and Tuesdays! 
Here’s the one challenge to an online business: you have to order early to allow time for shipping, and, since we don’t ship over weekends, getting packages delivered on Mondays is impossible, and deliveries on Tuesdays require Overnight shipping which is expensive. So, this year, ordering early is even more important then usual.
Don’t wait until the last minute and leave finding the right gift for your Valentine to chance or the whim of the grocery store candy isle clerk. Your sweetheart deserve more than that, don’t you think?
How about treating him or her to the compassionate indulgence of some of the very best organic, dairy-free and fair-trade chocolate on the planet. And, although chocolates are customary for this time of year, we have plenty of other options if chocolates aren’t suited to either their taste or your purpose. Maybe a fair-trade tea sampler or something from our vegan bakery will more accurately express your sentiments. We’re here to help, we want to make your Valentine’s Day as delicious and stress-free as possible: just let us know how we can help.
Sugar High: The Dark History and Nasty Methods Used to Feed Our Sweet Tooth
We love sweets here at Allison’s Gourmet, but the difference between using all natural sugars and the processed refined genetically modified stuff most common in junk foods and sodas is profound. We never compromise on how we sweeten our brownies, fair-trade chocolate, vegan cookies, and other confections, and you shouldn’t either as this week’s highlighted story illuminates the issues with refined sugar from how it’s sourced to its effects on your health.
Sugar High: The Dark History and Nasty Methods Used to Feed Our Sweet Tooth by Jill Richardson
Sugar is now 20 percent of the American diet, but it’s not just our health that suffers from its pervasiveness.
Americans think an awful lot about sucrose — table sugar — but only in certain ways. We crave it and dream up novel ways to combine it with other ingredients to produce delectable foods; and we worry that we eat too much of it and that it is making us unhealthy or fat. But how often do Americans think about where sugar actually comes from or the people who produce it? As a tropical crop, sugarcane cannot grow in most U.S. states. Most of us do not smell the foul odors coming from sugar refineries, look out over vast expanses of nothing but sugarcane, or speak to those who perform the hard labor required to grow and harvest sugarcane.
Of course, sugar can be made from beets, a temperate crop, and more than half of sugar produced in the United States is. But globally, most of the story of sugar, past and present, centers around sugarcane, not beets, and as biofuels become more common, it is sugarcane that is cultivated for ethanol. What’s more, some conscious eaters avoid beet sugar as most of it is now made from genetically modified sugar beets.
While I do not fool myself that sugar is “healthy,” if I am going to satisfy my sweet tooth, I prefer cane sugar, maple syrup, agave nectar, or honey over the other choices: beet sugar, high fructose corn syrup, and artificial sweeteners. Of the bunch, most Americans can find only honey and perhaps maple syrup sustainably and locally produced, but cane sugar is often the most versatile product for baking.
As a major consumer of cane sugar, I was disturbed to learn the realities of cane sugar production when I visited a sugarcane-producing area in Bolivia.
Sugarcane grew as far as the eye could see on the degraded soils of the deforested industrial agricultural area in Bolivia’s lowlands. At one point, the van I was riding in got stuck in a traffic jam of enormous trucks, each full of sugarcane, delivering their loads to a refinery. The area around the refinery smelled terrible, and the locals told us the smell came from oxidizing ponds that hold the refinery’s wastewater. When the refineries are washed out, typically once a year, the wastewater is dumped into local waterways, resulting in fish kills. This spurred me to learn more about how sugar is made, both in the U.S. and around the world, and how it impacts the land and the people who produce it. Sadly, the story of sugar is also the story of the African slave trade. Today, sugar production still uses exploitative labor practices and can cause serious environmental problems.
Read the entire article on Alternet.org
Final Day to Order!
I know, I know, last week I said it was your last chance to order holiday gifts online. But now I’m really serious. Today is your last day to order decadent and compassionate presents for all those very special and most deserving colleagues, friends and loved one. 
(Okay, I guess you could order tomorrow, but you’d have to choose Overnight shipping, which is an extra cost.) It’s a big day here at Allison’s, marking the winding down of our holiday rush. We’ve been happy, busy elves these past few weeks, and loved every minute of it. Please, please, please order more peanut brittle, fair-trade chocolate and vegan gift baskets to wrap lovingly and ship off to you and yours. We don’t want it to be over yet!
I know getting all your holiday shopping done is just the beginning, and for most of us, “relaxing” this weekend will mean spending hours in the kitchen preparing elaborate vegan holiday meals, but that’s not such a bad thing. If you’re still wondering what to make, especially if you have omnivorous family or friends coming over, the VegNews Holiday eCookbook is a handy option. It includes all kinds of holiday recipes from the traditional to the unique and fantastic including Allison’s recipe for holiday wellington puff-pastries. 
For slightly less traditional but no less delicious meal ideas take a moment to peruse some of Allison’s other recipes published in her “Veganize It!” column in VegNews, also featured in the Monday Yumday series on this blog. Highlights for the season include Pumpkin Cranberry Scones, Coconut Nog and Vegan Meatloaf (a great replacement for the traditional Christmas roast).
Thank you for the immense pleasure of creating your decadent holiday gifts. Once you’ve done all that cooking and baking, don’t forget to savor and enjoy every compassionate bite of the holidays. Happy Winter Solstice tomorrow!
Nourishing the Body & Soul
I love to eat. Amidst the American food culture of fad diets and weight obsession, that can be a hard thing to admit. But the truth is that, for most people, eating is not just a process to nourish the body. 
Good food nourishes us in many ways, giving us pleasure, security, and a sense of well-being as well as the carbohydrates, fats and protein that we need physically. The best and healthiest foods in my mind are those that fulfill all of our needs, from great taste and good nutritional value to a positive and fulfilled feeling in the body.
At Allison’s we focus on all aspects of making great food, from feeding the physical body to nourishing the soul. Our desserts feed the body with good fats like coconut oil in our vegan fudge and confections and sunflower in our vegan bakery items. 
Fats and oils are often maligned in modern cooking, but the truth is that fats are essential building blocks of life. Good fats, like coconut and sunflower, contain no bad cholesterol, nurture and support your body, lubricate your joints and give you long-lasting energy. Coconut oil is especially nutritious, containing essential vitamins and minerals as well as lauric, capric, and caprylic acids which help maintain heart health and metabolism as well as a host of other health benefits. Good fats make our bodies feel good, and they taste good too, which also makes us feel good.
Chocolate, in any form, whether it’s brownies, vegan peanut butter cups, or hot cocoa, is another one of those feel-good foods, and most women can tell you that it’s a great mood-elevator. 
New research is also coming out that dark chocolate, like ours, is actually physically good for you as well. It contains a treasure-trove of antioxidants (on the same scale as blueberries and green tea) which protect your cells and may help to fight cancer and keep you looking and feeling younger. Recent studies have also shown links between dark chocolate consumption and cardiovascular health.
What you put in your body certainly effects your health and how you feel, but what you don’t put in your body can be just as important. At Allison’s we are committed to using only organic ingredients because we know that petro-chemical pesticides, herbicides and fertilizers are not things we should be putting into the earth or consuming ourselves. We’re also adamant about using 100% fair-trade chocolate to insure fair wages and good working and living conditions for the farmers and their families.
Of course even good-for-you foods are only good in moderation. 
Eating too much of anything (except maybe kale) can be detrimental to your health. Luckily, we’ve found that premium quality super-delicious foods, both sweet and savory, are more satisfying and nurturing to body and soul and therefore can be eaten in moderation while still imparting nourishment and satisfaction. Enjoy savoring every bite.
Summer Travels Food Diary – Seattle and Vida Vegan Con
As the owner of a vegan bakery and confectionary, I seek any opportunity to visit other vegan bakeries, confectioneries and sweet shops to eat exquisite morsels and celebrate the delightful creations whipped up by my colleagues in the compassionate food business. On a recent trip to my old stomping grounds near Seattle, I made a point to stop in to the new, all vegan Bouteloua Bakery for some marvelous baked goods. 
Owner and master baker, Megan Jensen, crafts mouth-watering goodies in the kitchen, from cupcakes, cookies, and cinnamon rolls to pain au chocolat and croissants. Deciding how many of which to buy was my favorite part. If I’m dreaming, do not pinch me!
With its lively vegan community and Nia HQ, Portland, Oregon (PDX) has seen the wheels of my suitcase many times this year. A last-minute schedule change in August allowed me the opportunity to attend the phenomenal Vida Vegan Con. In addition to making new friends and finally getting to meet many gifted and entertaining bloggers and vegan superstars I knew already online, another highlight was the creative vegan food, including labels on the raw and gluten-free offerings. It was a rare pleasure to know that all weekend, I would be eating delectable meals and I didn’t have to cook a single dish! The fabulous organizers, Jess, Janessa, and Michele, took such good care of us that for once, eating at a conference didn’t require finding the only meager vegan option at the buffet or requesting special treatment from the servers. Instead, every one of us got special treatment!
Photo by Ryan Suffern
Dare I neglect to mention the inspiring, intelligent, rejuvenating workshops and extra events like the screening of the impassioned film, Vegucated, tour of Bob’s Red Mill, Galarama, meeting the lovely Carolyn Scott-Hamilton (who happens to share my high school alma mater in Florida!) and my newly discovered soul sister, Kim Garr and her all-things-camera wizard husband, Ryan? No way! I learned some new photography tricks from the ultra-talented Hannah, Isa, and Susan; expert writing tips from Dynise, enjoyed a demo of Fran’s Chocolate Cake to Live for (and it IS!); vegan parenting camaraderie from Ben, Sarah, Sayward, Joanna, and Michelle; uplifting encouragement from Colleen, and mad story writing skills from Terry. Marketing suggestions flowed from Fran, Kyle, Anika, Stephanie, and Jess; plus publishing know-how by prolific authors, Bryanna, Julie, Joni Marie, Ryan, and Isa. (Yes, I am still working on my cookbook!) Finally, blogging motivation gushed from Laura, Ben, Jordan, and Jasmin.
Photo by Gena Hamshaw
For me, relishing uniquely prepared food is one of the best parts of being vegan and getting to do so for my “Veganize It!” column in VegNews Magazine is especially rewarding. Not only do I get to share my savory side, but the VegNews founders take good care of their family of writers. Those of us who happened to attend the conference were treated to multiple foodgasms at Portabello on Friday night. Now, you all know that I’m a food snob, right? Well, this was easily one of the top five meals I’ve savored. It may have even shot to number one. I’m not sure. I was drunk on said ‘gasms, as were my tablemates, Jasmin of Our Hen House, Elizabeth of VegNews, and Gena of Choosing Raw. So entranced was I that my camera didn’t make an appearance. But, who needs to take photos when you’re at a table of bloggers? Luckily Gena took gorgeous photos of each course and chronicled our meal on her blog post, Unsurpassed. Read it. And weep.
PDX isn’t only a vegan mecca, it’s also the national headquarters of Nia, my favorite way to move, that ranks very close to my predilection for fair-trade chocolate. I was on cloud nine when I got to balance all that luscious eating with an invigorating Nia class on Friday morning.
I returned from the conference all-jazzed-up and no time to spare. Drats! Truthfully, I feel thoroughly blessed to have a virtual plate full of all my favorite things and a magnanimous vegan community with whom to share it all. Deep gratitude to all my friends for making this summer’s travels memorable, inspirational and lip-smacking!
Summer’s Heat Can’t Beat These Chocolate Treats
You may have noticed that the chocolate sections of our website are a little less populated this summer than they have been at other times of the year. This is because summertime heat, especially in this record-breaking year, makes creating, storing and shipping chocolates problematic. 
As you probably know, we have extremely high standards for the taste, quality and presentation of all of our products. In the case of our fair-trade chocolates, they’re made by hand, in small batches, using only the very finest dairy-free, organic and fair-trade ingredients. After all the premium ingredients and loving preparation, it would be a shame to have them arrive as a chocolate puddle. So, to avoid that tragedy while the warm weather continues into Fall, here are a few wonderful chocolate gifts that will not melt in the heat.
Our chocolate, salted chocolate, and chocolate rose caramel flavors all have the chocolate-y goodness we all love while being impervious to heat. If they get a little soft in warmer temperatures, simply refrigerate them for a short time to re-harden. Classic and peppermint drinking chocolates are perfect for creating rich and decadent dairy-free chocolate milk or milkshakes on hot summer days. For some taste-test fun, try several different non-dairy milks and ice creams in your milkshakes, then pick your favorite.
Last but certainly not least, our baked goods offer a variety of chocolate flavors that don’t mind the heat. Double Chocolate Chunk Cookies and several flavors of brownies are currently available including Toasted Coconut and Pecan. These artisan baked goods make excellent corporate food gifts for compassionate and eco-conscious companies. A dozen cookies or a tray of brownies cut into bite-sized pieces can easily be shared around an office or conference room. Don’t let the heat get in the way of your chocolate cravings…
Act now!
New: Gift-Boxed Cherry Truffle Hearts
You love ‘em, we love ‘em, and since they’re so incredibly beautiful and delicious, we’ve decided to give them their own gift box. 
Starting today, our oh-so-smooth and decadent red-foil-wrapped Cherry Truffle Hearts are available in an elegant 16-piece gift box all of their own! Dark, creamy fair-trade chocolate and rich cherry flavor make these truffles a perfect springtime dessert.
Treat yourself to some or give a box to your special someone to say “I love you.” However you enjoy them, we know they’ll win your heart. 
Upgrade Your Party with Allison’s Gourmet
If you’ve planned a party, you know the prep work involves much more than simply announcing a date and waiting for the guests to arrive. You’ve got to consider decorations, music, invitations, and most important of all – menu! To help, we’ve compiled a list of time-saving suggestions featuring our favorite Allison’s Gourmet goodies to help make an elegant and memorable impression.
Coffee Talk: Whether you’re hosting a bridal brunch or a late night fête, coffee is a must. Our blends are organic, fair-trade, shade grown (for wildlife habitat preservation), freshly roasted, packaged in a one-way valve bag and delicious. Try our Organic Coffee Sampler to offer your guests a variety.
Bag, You’re It: Send guests home with a sweet send-off. Prepare little goodie bags with a few of our fair-trade chocolates tossed in to thank them for their attendance.
Sundae Funday: Try a sophisticated take on the make-your-own trend with a tray of our organic brownies. Let guests customize their treats with a variety of sauces, ice creams, and candy toppings, like our vegan toffee (hint: crush it up!) and peanut brittle.
Tell us: what do you like to eat at parties?
Spicy, Sexy Fudge
Wanting to add some warmth to your life this chilly February? Know some sexy person who might enjoy a chocolate treat as hot as they are? 
I bet you can think of someone who fits that description, so, add some heat to your romance this Valentine’s Day with our warmly spiced Chipotle Cinnamon Fudge. This deliciously rich and chocolate-y treat has just the right amount of spice to compliment that smokin’ hot date you have planned. (Don’t worry, it’s not too spicy, it won’t send steam out your ears or anything). This perfect marriage of cinnamon and chipotle makes an elegant and unique fair-trade gift for someone who loves exciting and decadent food.
Order Now for Valentine’s Day!
Now is the time to order your fair-trade chocolate items for Valentine’s Day. I know nobody really starts thinking about Valentine’s Day until February actually begins, but February 14th is just two weeks away, and since it’s on a Monday this year, orders for our unique Valentine gifts need to be placed earlier than usual in order arrive before the big day.
We don’t ship over weekends to avoid melted or bloomed chocolate, so we recommend orders be placed in time for delivery the Thursday or Friday before Valentine’s Day. What I’m really trying to say is this: if you’re wanting to order Valentine chocolates for that special person in your life, order them this week so we can make sure they arrive on time!
