ARE YOUR PRODUCTS GLUTEN FREE?
Yes! Our product used only gluten-free ingredients, and have been all tested for gluten in a certified laboratory and in process to be certified by the Gluten-Free Certification Organization.
DO YOUR PRODUCTS CONTAIN WHEAT, OR ANY OTHER GRAINS?
No! All of our products are grain-free and enjoyed by many who follow a gluten free diet.
DOES YOUR PRODUCTS CONTAIN DAIRY?
No! All our products are dairy free except for the Moroccan Macaroons Orange Blossom and the Gazelle Horns ( Kaab El Ghazal) as both contains Ghee.
DO YOU MAKE YOUR OWN DARK AND WHITE CHOCOLATE?
Yes! Our dark and white chocolate are homemade from scratch.
IS YOUR DARK AND WHITE CHOCOLATE SOY-FREE?
Yes! Our dark and white chocolate are soy-free.
IS YOUR DARK CHOCOLATE 70% CACAO?
Yes! Our dark chocolate is homemade and 70% cacao.
DO YOU USE ORGANIC RAW HONEY?
Yes we do!
We only use organic raw honey on THE AUTHENTIC ENERGY SQUARE.
WHAT IS THE DIFFERENCE BETWEEN RAW AND REGULAR HONEY?
Raw and regular honey are processed differently. Raw honey is made by extracting honey from the honeycombs of the hive and pouring it over a mesh or nylon cloth to separate the honey from impurities like beeswax and dead bees. Once strained, raw honey is bottled and ready to be enjoyed. Raw honey retains most of the beneficial nutrients and antioxidants that it naturally contains. Conversely, regular honey may undergo a variety of processing, which may remove beneficial nutrients like pollen and reduce its level of antioxidants. When it comes to choosing a healthy honey, your best bet is to go raw so you know exactly what you are getting.
WHY DO WE NEED TO EAT FATS?
When you consider that our brains are more than two-thirds fat, and that our brain cell membranes are made of Essential Fatty Acids (EFAs), it’s easy to see that our cognitive abilities depend on adequate and quality fat intake. We need fats to be healthy and strong. Plant based fats like those found in nuts, seeds and coconut oil, contain fatty acids that make up our cell membranes, help with brain function, are necessary for the absorption of fat soluble vitamins (including A, C , E, D & K) and for the production of energy and hormones.
WHAT ARE MEDIUM CHAIN TRIGLYCERIDES?
Coconut oil is a Medium Chain Triglyceride (fat) that is rapidly absorbed by the body and is quickly metabolized as fuel unlike long chain fats. The result of this accelerated metabolic conversion is that instead of being stored as fat, the calories contained in MCTs are very efficiently converted into fuel for immediate use by organs and muscles.
DO YOU USE UNPASTEURIZED ALMONDS?
Our almonds are unpasteurized. The almonds we use are grown without any chemicals using organic principles by a family who care deeply about ecological integrity. Almonds that are pasteurized undergo a process where they're steamed or they must be fumigated with a chemical called propylene oxide, or PPO.
WHY SHOULD YOU HAVE SOAKED ALMONDS?
Our almonds undergo a process that involves soaking them for 12 hours. Raw nuts contain enzyme inhibitors, this process unleashes the nuts full nutritional potential by allowing these inhibited enzymes to be activated. Soaking and washing them allows for an easier digestive process due to greater enzymatic activity. The almonds are then dehydrated at a low temperature of 110 degrees Fahrenheit; this process will not only helps to return them to their enjoyable crispy state, but also the nuts will be raw as well. And still rich with enzymes! The benefits are well-worth it!
DO YOU USE FAIR TRADE INGREDIENTS?
Yes! As much as we can, we carefully choose our suppliers and ensure that their products produced outside of Canada have been sourced according to the principles of fair trade. We strongly believe that purchasing fair trade products will help ensure fair opportunities for producers around the world.
DOES YOUR PRODUCTS CONTAIN SOY?
No! They are soy free
DO YOU MAKE YOUR OWN GHEE?
Yes, we do! We use an organic unsalted butter, put the butter in a saucepan, and turn the heat to very low. After the butter melts, it will start to bubble and separate. It’s just the whey from the butter floating to the surface. We skim the whey off, continue to cook the butter until it turns clear and the milk solids sink to the bottom. At this point, we have made clarified butter. We continue to cook the butter at a very low temperature to make our ghee as we want to brown the milk solids on the bottom of the pan. This will give our ghee a nutty, butterscotch flavor. Finished! Then we let the ghee cool and strain through cheesecloth, to remove the last bits of the milk proteins. The Ghee is then covered and stored at room temperature.
DO YOU MAKE YOUR OWN CANDIED GINGER?
Yes we do! It is preferable to use young, small ginger roots because they’re more tender and we recommend using Organic Ginger if possible.
- Peel the ginger and slice it thinly not too thin not too thick. You can either do it by hand or use a mandolin.
- Slice 1/8 thick is about right. You will need about 1 pound of sliced ginger.
- Place the sliced ginger in a medium-sized pot and cover with water and just a pinch of salt.
- Bring to a boil and simmer for 30 minutes.
- Reserve 1/2 cup of the ginger water and then drain the sliced ginger (I keep the ginger water for a tea, very refreshing especially when it is cold).
- Place the reserved ginger water and 2 cup of cane sugar in the pot.
- Add the sliced ginger, bring it to a boil, reduce the heat to medium and simmer uncovered for about 35-40 minutes, stirring occasionally. The mixture will become somewhat thickened as the sugar turns to a syrup.
- Simmer using a thermometer until it reads 225 degrees F.
- Once the ginger mixture has reached 225 F drain the ginger immediately while hot. Use a colander over a bowl so you can collect the drained syrup.
- Don’t discard that syrup.
- Lay the ginger slices out on a large cooling rack over a cookie sheet, separating the individual slices.
- Let the ginger sit for 2 hours so they’re sticky but not wet as you want the sugar to be able to adhere without dissolving.
- Toss the pieces in a bowl of cane sugar to coat all sides.
- Lay the candied ginger back on the cooling rack to sit overnight to dry. I use a food dehydrator however you can use the oven on the very lowest temperature setting, you may need to keep the oven door slightly open).
- Store the crystallized ginger in an airtight container in a cool place. Because it’s cooked and coated with sugar, it will keep for several months. Enjoy!
DO YOU MAKE YOUR OWN DATE PASTE?
Yes, we do!