By Vegan Caroline The raw chocolate market is expanding all the time. Essentially it’s chocolate made without heating the ingredients which preserves more of the natural minerals and antioxidants from the cacao bean. The theobromine naturally found in raw cacao is a mild, non-addictive stimulant that some believe can treat depression.
Author Archives: Martin Isark
Is Quorn still the veggie top dog?
By Veggie Tom These convenient frozen chunks have a moreish texture and absorb sauce flavours easily. But are they still the meat substitute against which all others are judged?
Tasted: Dell’ Ugo Devilish Chocolate Fiorelli Dessert
By Martin Isark Want something different to impress your dinner party guests? Dell’ Ugo’s fresh pasta filled with liquid chocolate and cream cheese is a must try, especially,when served with a dollop of vanilla ice cream.
Can I Eat It? & Jules Destrooper Twitter & Facebook Competition
Can I Eat It?, the food and drink app and blog for savvy shoppers, has teamed up with Jules Destrooper, Belgium’s finest biscuit maker, to offer ten lucky winners the chance to win four packets from its range of luxurious biscuits. Enter on Twitter or Facebook.
Tasted: Happy Kale BBQ
By Vegan Caroline Looking for a healthy snack with a difference. Check out this interesting flavour fusion if sweet/savoury combinations are your thing.
Tasted: Tesco’s Fresh Cream Profiteroles with Dipping Chocolate
By Martin Isark Dipping fresh cream profiteroles in liquid Belgian chocolate is something that should be done behind closed doors! Naughty, but very nice!
Tasted: Tropicana Trop50 Orange & Mango Juice Drink
By Martin Isark Want a sharp crisp fruit juice that has that ‘I must have another mouthful’ quality? This 50 percent less sugar drink… delivers just that in oranges & mangos!
Tasted: Mamajaan’s 4 Cracking Curry Sauces
By Veggie Tom Well balanced spices, lovely deep flavours and a fresh, homemade taste. You’ll struggle to find tastier cook-in curry sauce.
Tasted: Sukrin Organic Almond Flour
By Gluten-free Sam A very fine almond flour, 80% fat reduced and high in protein. Keep an eye on it while baking as it burns a little more easily than regular almond flour.
The high price of gluten-free food – and how to beat it
Samantha Stein is the gluten-free reviewer for Can I Eat It? and the author of Gluten-free Baking at Christmas
Can I Eat It? 