A Dozen Cousins Mexican Cowboy Beans.
For some endeavors, it might take a village.
But to create some deliriously delectable beans? It simply takes A Dozen Cousins.
This new Berkeley company has launched a line of gourmet, ready-to-eat beans with global flavors that will win you over from the first taste.
Ibraheem Basir, a former marketing manager at General Mills who worked on natural foods brands such as Annie’s Homegrown, named the company after his daughter and her 11 cousins.
Made with avocado oil, the beans are non-GMO, vegan and gluten-free. They come in 10-ounce BPA-free, microwaveable pouches that serve two (about 1/2 cup each). They boast 6 to 8 grams of protein per serving and 7 grams of fiber.
They come in handy microwavable packages.
They are available in three flavors: Mexican Cowboy Beans, Cuban Black Beans, and Trini Chickpea Curry.
It looks like rice, but…
When is rice not really rice? When it’s RightRice, a just-launched, rice-like product that’s actually made from lentil flour, chickpea flour and pea fiber.
While it does contain a little rice flour (less than 10 percent), it’s designed to be a viable alternative to folks who love rice, but want to cut down on carbs and starches.
It was created by San Francisco’s Keith Belling, the founder of Popchips, that wildly successful, addictive potato snack that is neither baked nor fried but ends up crisp as can be from a combination of heat and pressure. It also boasts half the fat of regular potato chips.
It’s actually RightRice.
With RightRice, he’s created a product that has more than double the protein, five times the fiber, and almost 40 percent fewer net carbs than a bowl of white rice. It’s also non-GMO and vegan.
So just how does it taste?
A great start to a Valentine’s Day.
Yes, roses are lovely.
But chocolate is where it’s at.
At least that’s my philosophy for Valentine’s Day.
And nobody makes chocolate like Burlingame’s Guittard Chocolate Company, a family-owned craft chocolate maker that celebrated its 150th year in business in 2018.
In honor of that monumental anniversary, Guittard created a limited-edition Eureka Works 62 Percent bar, named after the first factory that founder Etienne Guittard set up in San Francisco in 1868.
It’s a blend of cacao beans from its earliest sourcing locations: Indonesia, Hawaii, Ecuador and Brazil. What’s more a portion of proceeds from every bar sold will go to the Heirloom Cacao Preservation Fund, a not-for-profit that works to preserve the rarest cacao trees that produce the highest quality chocolate and to help the farmers who grow them.
Guittard’s special, limited-edition Eureka Works chocolate.
The huge 500g bar ($29.95 on the Guittard Web site) is lovely to look at — molded with a nifty cacao bean imprint design. And the taste? I was fortunate enough to receive a sample recently. It’s a smooth, complex chocolate that tastes prominently of dark cherries and a touch of pineapple. It has some acidity and bitterness, but in measured amounts to let the fruitiness of the bar shine through.
(Clockwise from back) Chocolate Decadence, Orange Creamsicle, and Chocolate Espresso Roons.
Sweet, moist, chewy as can be, and full of tropical coconut.
That’s what you get with Roons, delicious coconut macaroons hand-made in Portland, OR.
I had a chance recently to try samples of these bite-size treats that are gluten-free and grain-free.
I will readily admit that I’m a rather fickle coconut fan. Sometimes I love it; other times I can leave it.
These had me at the first bite.
Humphrey Slocombe’s Hot Toddy — Glenlevit ice cream with clove caramel and candied citrus. (photo courtesy of Humphrey Slocombe)
Humphry Slocombe’s The Glenlivet Ice Cream
Some folks may have pledged to a dry January following the over-indulgent holidays. But you may find yourself falling off the wagon with Humphry Slocombe’s new The Glenlivet flavor.
Yes, the famed 12-year-old single malt scotch stars in this new flavor by the artisan San Francisco ice creamery known for its creative rebelliousness.
Throughout the end of January, The Glenlivet will be available at all three Bay Area Humphry Slocombe locales.
But head to the original Mission District scoop shop, 6 p.m. to 10 p.m. Jan. 25, for a real treat. That’s when that location will be offering free scoops of the Hot Toddy Sundae, which features The Glenlivet ice cream drizzled with clove caramel and topped with candied lemon.