Vegan French Onion Soup

January 20th, 2017

Vegan French Onion Soup
Recipe type: Vegan
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 Servings
I’ve tried to recreate French Onion soup at home to make it a healthier winter staple. The actual soup itself is not very high in calories at all! The key to a good batch in my opinion is patience and butter. I’ve tried to substitute the butter, but you need it to caramelize the onions and get them to taste delicious. I like to use Rich & Creamy Melt organic butter alternative which is also vegan, non-GMO and soy free.
  • Makes: 6-8 servings
  • Total Time: 90 mins-2 hours
  • 5 cups of thinly sliced yellow onions, about 1½-2 lbs
  • 2 garlic gloves, minced
  • 3 tablespoons Rich & Creamy MELT Organic or MELT Organic Buttery Sticks
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ¼ teaspoon granulated sugar
  • 2 tablespoons almond flour or other gluten free flour
  • 1 teaspoon dried thyme or 2 sprigs
  • 1 bay leaf
  • 8 cups mushroom broth (or other vegetable stock)
  • ½ cup dry white wine
  1. Add MELT Organic and oil olive to a large saucepan or Dutch oven and turn the heat on to low. Add in the sliced onions and let them steep for about 15 minutes. After 15 minutes of cooking the onions on low, slightly raise the heat to medium low and stir in the salt, pepper and sugar. Cook the onions for 30 to 40 minutes more until they are deeply golden and caramelized. Do not skimp on this. Give them more time if they need it! This step is what makes the soup delicious.
  2. Stir the minced garlic into the caramelized onions and cook for 1 minute. Sprinkle with flour and cook for about 3 minutes, stirring constantly. Add in wine and herbs and then little by little the broth, stirring regularly. Bring the soup to a boil then reduce to a simmer. Simmer partially covered for 30-40 minutes.
  3. For the optional toppings!
  4. Preheat oven to 350F. Place soup in oven proof bowl. Float toasted and cubed gluten-free bread and top each bowl with 2 tablespoons of vegan mozzarella. Bake in the oven at 350°F for 15 minutes, then start the broiler. Finish under the broiler for 1-2 more minutes, or until the cheese is golden brown. Enjoy!


All Hallows’ Eve Recipes to Haunt You!

October 21st, 2016



Don’t be spooked by these divinely chocolaty Death by Chocolate Cupcakes. They’ve got fewer calories because they were made with MELT Organic Buttery Sticks by Katie, our resident Cupcake Chef!






Don’t go “Batty” trying to decide what to make for your Halloween party. These MELT Organic Dulce de Leche Bat Cookies – crisp chocolate cookie sandwiches with a devilishly delicious caramel center – will be a hit!





What Halloween is complete without Caramel Apples? These easy-to-make Honey MELT Caramel Apples are fun to make and a delight for Halloween






Carve out a batch of the MELT Organic Harvest Pumpkin Cupcakes for your favorite Trick-or-Treaters!







Pumpkin? Cloves? Nutmeg? Cinnamon? Ginger? These MELT Organic Skinny Iced Pumpkin Cookies from I Can Cook That have it all. Except for the calories. It’s got less of those. You know… compared to other cookies. More than celery, though…


Five Fabulously Fantastic Facile Fall Feasts

October 14th, 2016



I’m starting to sense fall in the air and that means fall produce! Tubers, corn, squash, carrots.

The “apples of the Earth” are ready to be plucked from terra firma and fashioned into this splendid dairy free MELT Organic Scalloped Potato recipe courtesy of Go Dairy Free.




Pumpkins, they ain’t just for carvin’.

This MELT Organic Gluten-free Pumpkin Bread from What’s That Smell? will fill your stomach as you kill the blues while leaves are falling, just like embers, in colors red and gold.

Substitute your favorite honey alternative for a delicious vegan recipe.







Fall veggies, like squash, can be high in Omega-3s and stuffed full of Vitamin A. Add MELT Organic spreads or Baking Sticks to the recipe and you’ve create an Omega-3 Super Meal!

One serving of this MELT Organic Lemon Parmesan Zucchini Noodles recipe from Life’s Ambrosia puts over 500mgs of ‘Good Fat’ coursing through your body!









Have you had Honeycrisp Apples yet this fall? They are in peak season and are simply amazing. So sweet. So crisp. Freakin’ Fantastic Fall Fruit!

These MELT Organic Honeycrisp Apple Cinnamon Pocket Pastries from A Million Moments are perfect for a quick breakfast or as a delicious after school snack!








If you’ve never had Acorn Squash you have missed out. Give Honey MELT Organic Acorn Squash Puff a crack and you’ll enjoy it’s sweet and a bit nutty flavor. And just for bonus points, it’s a very good source of Vitamin C, Thiamin, Potassium and Manganese.

Serve warm on a crisp fall evening.

MELT® Organic Love

August 31st, 2016

Founder Cygnia Rapp sat down with Christine, who shared her story so many can relate to: tackling weight loss in a sustainable way and overcoming digestive disorders through diet, with Rich & Creamy MELT® Organic as a part of her daily journey.


Bernie the parrot enjoying MELT.

“My motivation for eating MELT is to purify and detox my body. MELT is part of a larger goal to keep my body on an even keel. With MELT, I have something better to turn to instead of dumping junk into my body. I don’t have to sacrifice or take a step down.

“MELT is part of a larger goal to keep my body on an even keel. With MELT, I have something better to turn to instead of dumping junk into my body. I don’t have to sacrifice or take a step down.”

I want to lose a great deal of weight. I know someone who lost weight by becoming vegan; I tried a vegan diet, but found it difficult to follow given the cost, boredom factor, and time investment of creating my own foods. I learned how to make vegan cheese sauce, which was good, but it takes time and sometimes I just don’t feel like dealing with it and want something like MELT that I don’t have to make myself.

I prefer to switch one thing out at a time rather than completely wipe away my diet. I treat my diet and weight loss goal like ‘Rome was not built in a day’; I just have to take my time and go slow. That was how I did Weight Watchers before; I took it slow, and kept my weight off for a long time. Going slowly isn’t a shock to the system; I do what is comfortable and that approach works better for me, like finding MELT. I absolutely love the stuff. One of the things I wanted to get rid of was butter; not that I was eating a ton of it, but I wanted to find an alternative. I ate [competitor’s butter substitute] for years and I didn’t have a problem with it, but it just didn’t taste like butter.

To be honest, I prayed a lot for something I could use to give up butter. I saw MELT in the store and I was afraid of it because I didn’t know what it was like. Finally I gave in and bought some. I was so scared that I closed my eyes when I tried it and I thought, ‘This stuff is so much better than [competitor’s product]. I finally found my butter.’ We have gone through lots of MELT, and by golly we go through a lot of gluten-free toast around here. I have been replacing one food at a time, such as gluten-free bread, and now I have found MELT.

I use MELT for anything that requires butter. I am crazy about it. My mom loves it. My parrot loves it. MELT is really great stuff. Whenever I bake chocolate chip cookies, I use MELT because I feel much more comfortable about using a big glob of MELT than a stick of butter. I feel like I am putting a healthy combination of fats in my body that is better for me than butter. I cook eggs in MELT, OMG it’s to die for, so good.

“I use MELT for anything that requires butter. I am crazy about it. My mom loves it. My parrot loves it. MELT is really great stuff.”

We are very conscious about putting cleaner foods in our bodies. If I put MELT on gluten free toast, I don’t feel the least bit guilty about it. Not at all.

I enjoy eating MELT because I feel good about the healthy combination of fats I am putting in my body. I don’t feel safe when I read ingredients and see garbage that shouldn’t be in food. All you can do is your best. With MELT I don’t have anything to worry about. After I read the ingredients and talked to your people, I don’t have any concerns.”

MELT® Organic Love

July 19th, 2016

Our Founder, Cygnia, sat down with breast-cancer survivor Betsy to talk about how MELT helps her stay as healthy as she can be.

“I would be happy to share my experience with the butter that loves me back. Cygnia might enjoy pictures of our clan enjoying their hot MELTed toast on homemade challah. Enthusiastic pet critters are almost as fun to watch as happy children.

For health reasons, about one in eight women over age 60 (myself included) should NOT consume foods containing estrogen or pesticides, particularly breast cancer victims. Those of us with estrogen-fed breast cancer should also stay away from red meat and dairy products. There is strong evidence of breast cancer survivors having a soy allergy and possible issues with the phyto estrogens in soy products. Without a doubt, breast cancer victims must stay away from pesticides.

As a breast cancer survivor, MELT satisfies my own and many others medical dietary requirements by not containing soy, pesticides (organic), or dairy. The most wonderful news is that besides being healthy, MELT tastes like butter, has the consistency of butter, and finally, really is a perfect substitute for butter. My congratulations to the people who figured out the formula for MELT. I love that you eliminated allergens, especially the soy.

Every morning my dogs eat toast with me, so we devour a lot of it. We all love it! I share the good news about finding MELT with friends and family who also are looking for a tasty, healthy alternative to butter. I am not sure if they share it with their dogs, however.

Thank you, Makers of MELT!!  Ya done good!

During my second round with breast cancer, I thought to myself, “What can I do to keep myself as well as I can?” The oncologist said, “You must not consume pesticides.” The only way to avoid pesticides is to eat organic. My oncologist also instructed avoidance of red meat. I asked about dairy, and was told that if I can go without dairy, then do it. It’s a small price to pay for life, so I eliminated pesticides, red meat, and dairy from my diet.

I watch people in the grocery store so happily purchasing greens and vegetables, and I know the food industry genetically modifies produce to make it last longer and covers produce with pesticides to increase yield. It looks like healthy food, but it’s not.

That’s how I found MELT, and it spreads so nicely on toast. It’s not hard like butter, but it looks and tastes like butter and we love it. We have a thing in our family at breakfast. When I have my toast and egg, I always make toast for my dogs slathered with MELT. I don’t eat any other oil if I can help it. I call MELT butter; your MELT is just so good. That’s why I was so tickled to find something so tasty. MELT is the one gap in my spare change diet.

I put MELT on grits this morning. My parents are from the South and there is only one way to make grits: use whole grits, plenty of salt, and cook them until they are soft and thick. Serve with LOADS of MELT. SOO good! Scrambled eggs and turkey bacon make it a meal. Again, thank you for MELT.

I wish MELT was in more stores. All of us with cancer and health issues really need MELT. It should be the number one butter replacement because it’s the best one.”

Honey MELT® Organic Love

June 2nd, 2016

Founder, Cygnia Rapp, sat down with Don T to listen to his story about finding Honey MELT® as a part of his journey to enjoy life with lactose intolerance.

“Thank you for your hard work in putting forth such a fine product. Living with lactose intolerance is not easy and neither is finding alternatives. The Honey MELT is just perfect and I LOVE it! I don’t how you get that hint of honey in Honey MELT, but I have to say you have done a superior job over so many other brands that seem so dull.

I discovered MELT as a part of my journey to find alternatives that could support a dairy-free diet. For about two years I was terribly sick and none of the doctors I visited could figure out what was wrong with me. They put me through all kinds of tests looking for something catastrophic. I took the celiac test to see if gluten was the culprit, but no one thought of testing for lactose intolerance since I didn’t drink milk, preferring almond or soy milk anyway. After going through several doctors, I finally found a doctor who decided to put me through a lactose intolerance test since every other test had been done. The test was interesting: blood was drawn at 9 am, I drank two big cups of lactose, and blood was drawn four more times, once every 30 minutes. When the test results were in, the doctor concluded, “You are severely lactose intolerant.” Of course I was distraught because I was told I had to eliminate dairy from my diet, and if I didn’t, I would continue to be sick all of the time. As it was, I couldn’t go anywhere or do much because of stomach pains, vomiting, gas, diarrhea, etc. I thought I would never be able to eat anything again!

At the same time, I was happy to finally understand what was wrong with me so I could turn my life around after being sick for so long. I just had to be more resourceful. I did my own research, started reading labels, and little by little made the changes I needed, using alternatives for foods containing dairy and adapting recipes. I know my limitations, I know how to solve my problem, and MELT helps me solve my problem. I am forever thankful and grateful that you were able to come up with this unique recipe that makes my life more enriched.

I love to cook. Cooking and baking have become my hobbies now that I have retired. I had to figure out how to eat without getting sick. I used the other butter substitute, but it wasn’t very exciting. I came across MELT, saw the coupon, and read your story on the website. So I bought MELT and I fell in love with it. I just love Honey MELT! I don’t eat a lot of carbs, but every now and then I treat myself to sourdough. The Honey MELT on sourdough toast comes out golden and has such an enrichment from the MELT. I became addicted to it. I started using MELT on French toast, pancakes, and waffles.

My life has been enriched by your wonderful product. I have to say that I don’t miss butter whatsoever. They can have all the butter they want. I bake quite often since I can’t buy cake, cookies, frosting, etc in the store: they all contain butter or milk. I make my own pies, cookies, and cake with MELT!

I have been so dedicated to creating a new dishes that I am writing a cookbook. I am going to write my story, talk about how to make things at home, and how you don’t have to live a terrible life because of dietary restrictions. And, I want to list MELT as an ingredient in my recipes!”

Tofu Scramble with Collard Greens and Shiitake Mushrooms

May 16th, 2016

You don’t need to be vegan or allergic to eggs to enjoy this tofu scramble. A surprisingly filling, yummy, and nutritious dish, tofu scrambled with almost any mix of vegetables will leave you feeling full, but not heavy, and satisfied for several hours. Tofu is an ancient food, wonderful for highlighting the textures and flavors of other ingredients, and an excellent source of protein! This recipe yields two to three servings.



1-16 oz cake of organic traditional firm tofu, pressed and scrambled with a fork or pastry cutter

2 to 3 tablespoons of Rich & Creamy MELT® Organic

1 small onion, or ½ medium sized onion, chopped

5 to 6 large leaves of collard greens, destemmed and chopped

6 to 8 large shiitake mushrooms, stems removed and chopped

3 to 4 tablespoons of vegan creamer or half and half

1 teaspoon turmeric

1 teaspoon salt

¼ teaspoon pepper

Tamari to taste


Tofu preparation

  • The tofu cake needs to be lightly pressed in order to remove some of the water content.
  • With a dish towel folded in half, loosely fold the dish towel around the tofu so the cloth is in contact with the top and bottom sides of the tofu cake.
  • Place the towel-wrapped tofu on a small cutting board on the counter. Place a second, small, rigid cutting board on top of the wrapped tofu so the board balances in place.
  • Place a weight on top of the cutting board, such as 2 to 3-14 oz cans of tomatoes, bean, soup or whatever you have in the cupboard. You may have to check on the press to make sure it is balanced and not leaning to one side. The weight should not be so heavy that the tofu cracks on the sides. Less weight with a longer press time is easier to balance.
  • Press for at least 15 minutes, preferably longer.

Scramble preparation

  • With a fork or pastry knife, “scramble” the tofu cake in a mixing bowl until it has reached the desired consistency.
  • Add the MELT Organic and chopped onion to a skillet, and turn the stove on medium to medium-low heat. Once the onions have softened, add the chopped mushrooms, salt, and pepper and sauté until mostly cooked.
  • Add the turmeric (and more MELT Organic if needed), and sauté for a minute or two, making sure the turmeric is evenly distributed within the scramble.
  • Add the chopped collard greens. Sauté the collard greens until they have started to soften, but are still “fresh”.
  • Turn the heat to medium-low, and stir in the “scrambled” tofu until it is evenly colored by the turmeric.
  • Add the creamer and sauté the scramble long enough to bring it back to temperature, about a minute or two. The creamer slightly moistens the scramble and softens the tofu.
  • Serve and add salt or tamari to taste.

The Scoop on Probiotics and Why We Love Probiotic MELT®!

March 28th, 2016

How do I choose a probiotic?

Not all probiotics strains are the same. Different strains offer different benefits and some probiotic strains survive manufacturing processes, shelf life and digestive transit better than others. When choosing a probiotic consider the following:

Is it safe and has the FDA reviewed the safety data?

Does it survive the extremes of manufacturing?

Does it survive the shelf life of the product?

Will it survive digestive transit?

Is there published research to support it?

Once you’ve gathered all of this information, then you’re ready to decide which probiotic is right for you.

What Are Probiotics?

Probiotics are live microorganisms that are intended to have health benefits. Although bacteria and other microorganisms are often thought of as harmful “germs,” many microorganisms are critical partners in helping our bodies function properly. For example, beneficial bacteria normally present in our intestines assist in digesting food, destroying disease-causing microorganisms, and producing vitamins. Large numbers of microorganisms live on and in our bodies. In fact, microorganisms in the human body outnumber human cells by 10 to 1. Many of the microorganisms in probiotic products are the same as or similar to microorganisms that naturally live in our bodies. Probiotics may include a variety of microorganisms with the most common including two broad groups of bacteria, known as Lactobacillus and Bifidobacterium. Other bacteria may also be used as probiotics such as Bacillus bacterial spores (e.g., Bacillus coagulans), and yeasts such as Saccharomyces boulardii.

Bacillus bacterial spores are of particular interest because they are uniquely designed to survive the harsh gastric environment and arrive at the intestinal system alive, ensuring full potency.

The Basics of Probiotic Survivability: If Its Not Live, Its Not a Probiotic

Probiotics are the fastest growing category in the supplement industry.  Recent research performed by the National Institute of Health has defined probiotics by three strict criteria:

  1. The organism must be a normally occurring organism in the digestive tract.
  2. In order to consistently trigger a healthy boost in immune function, the organism must be supplemented in concentrations higher than what normally occurs in the digestive tract.
  3. The organism must be able to survive in the digestive tract as well as in the environment.

Interestingly, there are almost no probiotic products in the marketplace that meet all three of these criteria, particularly the third criteria, which states the microorganism has to be live or it does not fit the definition of a probiotic. Studies by the Food Safety Authority of the United Kingdom and at least three different publications have confirmed that over 90% of strains used in probiotic products today do not survive the gastric system. Thus, they do not fit the profile of live microorganisms or meet the definition of a probiotic.

True probiotics must naturally survive the gastric barrier.

Physicians Exclusive commissioned Silliker Food Science Center, a leading food science laboratory, to test the survivability of probiotic strains of four products, including two probiotic dietary supplements and two yogurt products. The first probiotic supplement was a formulation composed of five Bacillus bacterial spores, including Bacillus coagulans. The second probiotic supplement formulation was composed of the most common Lactobacillus and Bifidobacterium species used in the probiotic market today. The third and fourth products in the study included a leading brand name yogurt and a leading brand name Greek Yogurt. The study looked at the survival of these probiotic sources in United States Pharmacopeia (USP) standard gastric solution, which is the most widely accepted simulated gastric model used in industry today.

The results of this study were consistent with the findings of several other publications on the survivability of common probiotic strains.  The blend of Bacillus bacterial spores was the only product to show 100% survival through the gastric barrier, while over 99.99% of the probiotic bacteria in all of the other tested products were killed by the stomach environment. If the probiotic contained in a food product or supplement does not survive and arrive at the site of colonization alive (i.e., your intestinal tract), it is not a probiotic.

What is GanedenBC30? Why is GanedenBC30 in Probiotic MELT®?

GanedenBC30 is a form of Bacillus coagulans, which is a spore-forming probiotic. Similar to a seed, GanedenBC30’s genetic material is protected by a hard shell. This spore safeguards the probiotic from the heat, cold and pressure of manufacturing processes, allows for stability during the product shelf life and protects the cells from the acid and bile they are exposed to during transit through the digestive system. Once it is safely inside the small intestine, the probiotic germinates and colonizes to provide benefits. GanedenBC30 survives conditions other probiotics cannot. Most probiotics are extremely fragile and thus few cells survive digestion to populate the intestines.  GanedenBC30 is different in that it was designed by nature to survive and thrive in conditions other probiotics cannot. While most probiotics are delivered in capsule or tablet form, or in cultured dairy products, like yogurt, GanedenBC30 can be consumed in a variety of foods and beverages like Probiotic MELT®.

GanedenBC30 is the only Bacillus that the FDA has reviewed for safety. Ganeden has conducted extensive safety studies on GanedenBC30, which have been published (Endres 2009, Endres2011) and culminated with Ganeden receiving FDA GRAS. These tests prove that even when GanedenBC30 is consumed at much higher levels than what is found in food and beverage products, that there are no safety concerns. FDA GRAS is strain specific, and GanedenBC30 is the only Bacillus that has been granted FDA GRAS status.

GanedenBC30 is the only Bacillus that has been the subject of over 20 studies published in peer reviewed journals. In multiple studies, GanedenBC30 supports digestive health when consumed daily. A large majority of the body’s immune system is located within the intestines. When GanedenBC30 is consumed daily, it creates a healthier intestinal environment, supporting immune function. GanedenBC30 is the only Bacillus that has been endorsed by Dr. Mehmet Oz, Dr. Michael Roizen, Dr. Andrew Weil.

References for Ganeden BC30


Safety Assessment Of A Proprietary Preparation Of A Novel Probiotic, Bacillus Coagulans, As A Food Ingredient
Food and Chemical Toxicology, 2009; 47: 1231–1238
J.R. Endresa, A. Clewella, K.A. Jadea, T. Farberb, J. Hauswirthc A.G. Schaussa

One-Year Chronic Oral Toxicity With Combined Reproduction Toxicity Study Of A Novel Probiotic, Bacillus Coagulans, As A Food Ingredient
Food and Chemical Toxicology Article in Press
J.R. Endresa, I. Qureshia, T. Farberb, J. Hauswirthc, G. Hirkad, I. Pasicsd, A.G. Schaussa


A Prospective, Randomized, Double–blind, Placebo–controlled Parallel–group Dual Site Trial To Evaluate The Effects Of A Bacillus Coagulans–based Product On Functional Intestinal Gas Symptoms
BMC Gastroenterology, 2009, 9:85
Douglas S Kalman, Howard I Schwartz, Patricia Alvarez, Samantha Feldman, John C Pezzullo and Diane R Krieger

Survival And Metabolic Activity Of The GanedenBC30 Strain Of Bacillus Coagulans In A Dynamic In Vitro Model Of The Stomach And Small Intestine
Beneficial Microbes, 2010; 1(1): 31–36
A.J.H Maathuis, D. Keller, S. Farmer

Impact of GanedenBC30 (Bacillus coagulans GBI-30, 6086) on population dynamics of the human gut microbiota in a continuous culture fermentation system
International Journal of Probiotics and Prebiotics, 2011, 6 (1): 65-72
Harue Honda, Lesley Hoyles, Glenn R. Gibson, Sean Farmer, David Keller and Anne L. McCartney

Use Of A Continuous Culture Fermentation System To Investigate The Effect Of GanedenBC30 Bacillus Coagulans GBI-30, 6086) Supplementation On Pathogen Survival In The Human Gut Microbiota
Anarobe 2011, 17 (1): 36-42
H. Honda, G.R. Gibsona, S. Farmerb, D. Kellerb, A.L. McCartneya

Bacillus Coagulans GBI-30 (BC30) improves indices of Clostridium difficile-Induced colitis in mice
Gut Pathogens, 2011, 3:16
Leo R Fitzpatrick, Jeffrey S Small, Wallace H Greene, Kelly D Karpa and David Keller

Bacillus coagulans GBI-30, 6086 limits the recurrence of Clostridium difficile-Induced colitis following vancomycin withdrawal in mice
Gut Pathogens, 2012, 4:13
Leo R Fitzpatrick, Jeffrey S Small, Wallace H Greene, Kelly D Karpa, Sean Farmer and David Keller

Bacillus Coagulans Significantly Improved Abdominal Pain And Bloating In Patients With IBS
Postgraduate Medicine, 2009; 121(2): 119–124
Larysa Hun

Effects Of A Proprietary Bacillus Coagulans Preparation On Symptoms Of Diarrhea–Predominant Irritable Bowel Syndrome
Methods Find Exp Clin Pharmacol 2009; 31(10): 655–659
B.J. Dolin


Bacillus coagulans GBI-30, 6086 Modulates Faecalibacterium prausnitzii in Older Men and Women
The Journal of Nutrition May 2015
Edna P Nyangale, Sean Farmer, Howard A Cash, David Keller, David Chernoff, and Glenn R Gibson

Immunomodulation of Antiretroviral Drug-Suppressed Chronic HIV-1 Infection in an Oral Probiotic Double-Blind Placebo-Controlled Trial
AIDS Research and Human Retroviruses October 2014, 30(10): 988-995. doi:10.1089/aid.2014.0181.
Yang Otto O., Kelesidis Theodoros, Cordova Robert, and Khanlou Homayoon

GanedenBC30 Cell Wall And Metabolites: Anti–inflammatory And Immune Modulating Effects In vitro
BMC Immunology 2010, 11:15
Gitte S Jensen, Kathleen F Benson, Steve G Carter, John R Endres

Probiotic metabolites from Bacillus coagulans GanedenBC30 support maturation of antigen-presenting cells in vitro
World Journal of Gastroenterology, 2012, 18(16): 1875–1883
Kathleen F Benson, Kimberlee A Redman, Steve G Carter, David Keller, Sean Farmer, John R Endres and Gitte S Jensen

A review of probiotics studies in HIV research suggests improved immunological presentation and preservation of viral host restrictive factors of TH17 in HIV patients
Retrovirology, 2012, 9(Suppl 1):P22
M Selbovitz, Keller, Miller, Moore, Farmer and Bray

A Patented Strain Of Bacillus Coagulans Increased Immune Response To Viral Challenge
Postgraduate Medicine, 2009; 121(2): 114–118
Mira Baron

A Controlled Clinical Trial To Evaluate The Effect of GanedenBC30 On Immunological Markers
Methods and Findings in Experimental and Clinical Pharmacology 2010, 32(2): 129-132
M. Kimmel, D. Keller, S. Farmer, D.E. Warrino


Effect of prebiotics on the fecal microbiota of elderly volunteers after dietary supplementation of Bacillus coagulans GBI-30, 6086
Anaerobe Volume 30, December 2014, Pages 75–81
Edna P. Nyangale, Sean Farmer, David Keller, David Chernoff, Glenn R. Gibson

Bacillus coagulans : A Viable Adjunct Therapy For Relieving Symptoms Of Rheumatoid Arthritis According To A Randomized, Controlled Trial
BMC Complementary and Alternative Medicine 2010, 10:1
David R Mandel, Katy Eichas, Judith Holmes

Bacillus Coagulans As A Probiotic
Food Science & Technology Bulletin: Functional Foods 2010, 7 (7): 103-109
D. Keller, S. Farmer, A.L. McCartney, G. Gibson

Roasted Salt & Vinegar Chickpeas

February 29th, 2016

Do you love the crunchy, salty tang of salt vinegar chips, but eating them makes you feel icky afterwards?

Resist no longer. Roasted salt and vinegar chickpeas are just as tasty and crunchy but with a protein-mineral punch that only garbanzo beans can deliver. This recipe is adapted from The Elephant Journal.



1 can chickpeas, drained and rinsed

2 cups white vinegar

Sea salt, to taste

3 tablespoons of Rich & Creamy Melt® Organic or Baking Melt®, softened


  • Place chickpeas, vinegar and a dash of salt into a pot and bring to a boil. Once the mix begins to boil, remove from heat immediately and allow the legumes to soak for 40 minutes in the warm vinegar.
  • Preheat oven to 400°F.
  • Drain chickpeas of excess vinegar (which can be saved for making future batches).
  • Pour the chickpeas into a mixing bowl and toss with Melt Organic and salt to taste.
  • Once the chickpeas are evenly coated with Baking Melt and salt, spread them evenly on a baking sheet. NOTE: For extra flavor and kick, experiment with adding some pepper, chili powder or garlic powder.
  • Bake the chickpeas for 35-45 minutes; every 10 minutes, toss them around to ensure even roasting and to make sure they are turning golden brown (not black).
  • Remove from the oven once they are nice and toasted, and allow them sit for 10 minutes before munching. They should be crunchy on the outside and a little soft on the inside.
  • Store the leftovers in the refrigerator.


These can be made in larger batches (e.g., 3-4 cans of beans) to save time during the week. Having them waiting in the refrigerator makes wholesome food decisions much easier to make!

Melt Organic Love

January 26th, 2016

Founder, Cygnia Rapp, sat down with Joanne P of Wilmington, North Carolina to talk about the important role MELT® Organic plays in her journey by allowing her to enjoy a restricted diet through nutrition instead of paying for expensive prescription medication.

“Everything changed when I was diagnosed with my disease. I cringed, thinking ‘Oh My God I can’t eat almost everything!’ However, MELT was a really wonderful answer for me after I returned this other stuff that tasted disgusting and made me miserable. Now I make French toast and do all my cooking with MELT; I love using MELT in macaroni and cheese. My husband doesn’t even know the difference between MELT and butter! MELT is the one thing that is so great for me and I can’t wait for you all to make it in sticks.”

“I was diagnosed with collagenous colitis. At first, my doctor thought I had a heart condition, so I saw a series of heart doctors. You would not believe what I went through to find out what was wrong with me – over $6400 worth of medical tests. Since they weren’t any closer to figuring out why I was sick, they recommended a colonoscopy. I told them, ‘You people have had such a difficult time, I am going back home to get my colonoscopy done by my local doctor.’ It was my local doctor that diagnosed me with the collagenous colitis.”

“When my local doctor called in my prescription, the pharmacy told me it was going to be $2500 per month. I went into shock. Thankfully, the pharmacy called before filling the prescription because it was so expensive and I don’t have prescription medical coverage. I told them, ‘Oh My God, I am retired from real estate, I can’t afford that!’ I might as well get a chauffeur. My family and I went online and found what I could and couldn’t eat.”

“My doctor was pretty excited about taking my situation into my own hands through diet. After explaining how I had been hospitalized and in intensive care three different times from taking antibiotics, I asked if his prescription was an antibiotic [Yes] and whether he recommended the prescription. He said, ‘Not if you can get along without it.’ Most doctors would have told me that I had to take the prescription. You know how doctors are.”

“I want you to know that I love your product… I adore MELT.”

MELT® Organic Love

November 25th, 2015

Diana Reeves, GMO Activist, Founder and Executive director of GMO Free USA; recently sat down with our Founder, Cygnia Rapp, to discuss the inspiration behind GMO Free MELT Organic Spreads.


What inspired you to create MELT Organic?


I originally developed MELT out of a personal need as there was nothing in the market place that was as satisfying as butter. With several digestive disorders, I was on a restricted diet, including restriction of consuming my normal sources of fat, like butter. As anyone with a chronic illness knows well, it can be quite challenging to thrive on a restricted diet. After researching dietary fats, I discovered the amazing properties of virgin coconut oil and noticed an immediate benefit after consuming it. I experimented at home with making a butter substitute based on virgin coconut oil and the rest is history!


How has MELT changed your life (from both a dietary and personal perspective)?


MELT was and continues to be a Godsend for enjoying my food when I can’t eat butter, due to the lactose and casein. There is no other product like MELT on the market, particularly in regards to the unique combination of medium chain fatty acids from the virgin coconut oil and a healthy dose of Omega 3s from the flax oil. I am very proud of MELT being the best dairy-free fat blend out there for flavor, cooking and baking, and health. Having MELT instead of butter was a huge step forward for reversing my digestive disease because I could be consistent in following a diet-based therapy that included going dairy-free. Honestly, I still use MELT daily for its most basic application: on gluten-free toast.


What is your motivation behind having a verified non-GMO product?


I have serious concerns about industry-funded research that claims GMOs are safe to eat, especially since their trials have only been conducted on mice (none on humans) and the studies have a duration of only 90 days, which is too short to capture the effects of GMOs on health. Up to six different Bt toxins are inside every cell of corn, cotton (for cottonseed oil), and soy. Why would I want to consume toxins that has been bred into a food stuff, particularly in the form of a bacterium, which could interfere with my gut biome? It seems completely insane, especially since glyphosate is then required for external application, thus increasing exposure to pesticides: The scientific literature is quite clear about the serious, deleterious effects of consuming pesticides, specifically glyphosate, whether it contaminates our water source or remains in residual amounts in our food. While our product is certified organic, and organic certification bans GMOs, we sought out the non-GMO certification so our customers could have greater confidence of delivering against our promise. Because all MELT products are certified organic, use of synthetic pesticides is banned, which is much more restrictive than just the non-GMO certification.


From the perspective of a manufacturer, what is your take on the GMO Labeling fight? Do you favor an FDA mandate, leaving it up to the states to decide, or some radical new idea beyond the scope of what has been previously proposed?


I believe it is critical to have mandatory labeling of GMOs that, at a minimum, conforms to the same standard used by the European Union. There must be mandatory GMO labeling in order for people to have the option of making informed choices and the freedom to choose what they eat and feed their families.


Are there any new non-GMO products that we can be excited about from MELT Organic?


We are very excited to offer a new, breakthrough butter replacement, Probiotic MELT, which is version of Rich & Creamy Melt made with a probiotic, Bacillus coagulans. With the exception of probiotics, I personally do not support fortifying food products with isolated nutrients like Vitamin D, calcium, and Vitamin A because from my view, most fortifying is a gimmick by compensating for inferior ingredients, not being utilized by the body, or causing more harm than good. The exception is Bacillus coagulans because it’s a stable probiotic that remains inactive until its ingested, unlike Lacto-bacillus and similar bacteria found in yogurt and other foods, which decline rapidly following manufacture. Health practitioners widely agree that probiotic supplement is effective and worthwhile, hence I am thrilled to offer (and consume) Probiotic MELT.


We have also launched our baking stick version of MELT, which is specifically formulated for oxidative stability during baking and sautéing, and is just as creamy and delicious as Rich & Creamy MELT. Our customers have requested a baking stick product from us for a long time and we are finally delivering it!

MELT® Organic Love

August 24th, 2015

Cygnia, Founder of MELT, recently sat down with Diana Reeves, the Founder of GMO Free USA, to discuss why she loves MELT® Organic and her mission to educate people on the hazards of GMOs.

How did you discover MELT Organic?

“For me, it is about finding food companies that share my core values and support doing the right thing for our food supply and sustainable agricultural practices. Then I go to the next level, ‘Is this something I can eat?’ When I find a food product that meets all of my criteria AND is safe for me to eat, then I jump up and down and shout it from the rooftops because there aren’t many food products out there that I don’t have to make myself.

It’s actually safe for me to put MELT in my body, which is why I love it! First, your products are organic, which is a top priority in our food supply since we have far too many toxins. Second, your products address the GMO contamination issue with the Non-GMO Project verification. Third, there all of the wonderful things you do with sustainability and Fair Trade. Finally, my family loves MELT! Before discovering MELT, I was using one of your competitor’s products. When I found MELT I jumped for joy, ‘Yey! It’s organic!’, which is so important and it tastes so much better. MELT is truly second to none… what more could you want?”


What are your favorite uses of MELT?

“I love using MELT for sautéing, especially chicken. If I make eggs I always use MELT. Chicken Marsala is one of my favorite recipes and MELT is amazing for making the sauce, in addition to Chicken Lemon Piccata or any chicken cutlet recipe. Any time a recipe calls for butter I use MELT. We have gluten-free English muffins in our house, and my husband loves his gluten-free English muffins with MELT and jam – it is his thing. Every time there is an opportunity to put butter and jam on something, he has his MELT out. I don’t bake much right now because I don’t have the time. When things slow down in the fall after the Neil Young Tour, I will definitely use MELT for baking.


What led you to found GMO Free USA?

“I was a CPA in my former life – an auditor, not a tax accountant, and I was on track to become partner at one of the ‘Big 8’ accounting firms. My last day of work was when my two and a half year old son was diagnosed with a tumor in his brain.

His doctors explained that the cancer my son had – fibrosarcoma in the middle of his brain – was extremely rare and he was probably born with it.  Everyone was very puzzled by the tumor’s location since fibrosarcomas are associated with connective tissue and there’s hardly any connective tissue in that area of the brain. The doctors searched for a primary site elsewhere in his body and found nothing. They said it was a fluke.

My two and half year old son had four brain surgeries, plus additional surgeries, radiation, and chemotherapy. He ended up at the Mayo clinic and in the end we lost him after two years.

It is impossible not to beat yourself up with, ‘What did I do?’ The doctors said he was probably born with it, and then you say to yourself, ‘Babies are not born with cancer, there has to be something causing it.’

Jump backward, then forward.

When I first got into the Movement, I was not aware of what I am about to tell you, but it certainly motivates me now. One week after testing positive for my first pregnancy in September of 1983, I was in the yard managing weeds. Back then, everybody sprayed Roundup to kill the weeds. I was very conscious of the label – ‘non-toxic to humans, biodegradable’ – or whatever the language was at the time. The nozzle exploded and went all over my hands. I stood there and I remember thinking, “They better be right because if anything happens to this child, I am going to know why.” I never had a reason to revisit this because, as you know, the physiological effects of these chemicals and how they can enter into your body is not something every day people think about.

As you can imagine, I carry the memory of my son’s death with me.

Last summer, I attended a mini-conference directed towards the findings of the effects of glyphosate on breast milk, the so-called active ingredient of Roundup. I met one of the scientists who was very close to the Séralini study done in France and asked him what types of cancer are found in the rats that were fed no GMOs in their diet but were only exposed to environmentally relevant levels of glyphosate in their drinking water. I was told there was only one type of cancer: it was fibrosarcoma and that’s what my son had.

I remember my son’s doctors telling me, ‘Don’t beat yourself up, there are multiple factors. We don’t know if other toxins might have come into play, and why some people have these problems and others don’t’. Since I have the MTHFR genetic mutation, I suspect these toxins affected me more than other people and I know in my heart this is what caused my son’s cancer and his death. I have since had three children with no problems.

Roundup, known for destroying gut bacteria, along with antibiotics and other substances, was patented as an antibiotic microbial by Monsanto in 2010, so they know what it is doing to us. There’s a study that shows a level as low as 0.075 ppm of glyphosate kills beneficial gut bacteria in chicken, and of course there have been no human health trials to follow up on these findings.

In the mid-1990s, I read an article about GMOs and what they were doing to crops and said to myself, ‘This is a bad idea, why would you want to make food that can be sprayed with chemicals? The chemicals are going to be absorbed into the food.’ I said, ‘Ok mental note, keep an eye out, there’s going to be health ramifications; there have to be. Make a mental note and pay attention.’

In 2005, I read another article about the introduction of a new GMO crop, and I decided I wanted to know the residue level of Roundup in my food. I started making phone calls: I called the USDA and I couldn’t get anything from them; I called Pesticide Action Network.

I found that no one was actually testing for levels of glyphosate in our food supply and I was horrified. In the most recent report issued by the USDA where they track pesticides and agriculture, the USDA tested for every agrochemical except for the most ubiquitous one on the planet – glyphosate. The USDA does not test for glyphosate in our food supply. How is this possible?

In response, my organization began testing for glyphosate in common food products and the results we found are horrifying: we found Roundup in Fruit Loops and Morning Star Cereal (which has since been verified non-GMO by the NGP), and you know there are other products that are likely using the same ingredients as the Kashi line. We found Roundup in Morning Star Vege Burgers and ketchups. Our food supply is polluted. Trader Joes corn chips tested clean, which confirmed Trader’s Joes commitment to non-GMO, so it can be done. (But we know only 10% of conventional corn is non-GMO so it is very hard to find.) You must assume corn, wheat, soy, and other common crops are contaminated with glyphosate unless it is certified organic.”


What are the health issues you are managing?

“I have Celiac Disease and Hashimoto’s, which are both triggered by gluten. Casein and soy trigger my thyroid. In addition, my body is hyper sensitive to GMOs. My sensitivity to GMOs is so pronounced, that I had chronic fatigue for over a year even though my diet was clean and I wasn’t eating any GMO foods. I couldn’t figure it out.  Three of my friends told me to check my vitamins to make sure they didn’t contain any GMOs and I was like, “Oh please, I could not possibly be that sensitive”.  After a year of chronic fatigue, I finally took their advice and checked with my vitamin companies. As it turns out, two of my vitamins had ingredients derived from GMOs – corn and soy. When I swapped them out with non-GMO products, I had a miraculous turn around in a matter of weeks. It was unbelievable.

In addition to Celiac Disease and Hashimoto’s, I recently tested positive for a genetic mutation – MTHFR – which inhibits a person’s ability to detox and affects the methylation pathway and absorption of vitamins. Basically, my body doesn’t process toxins so they accumulate, which may be part of what I am experiencing.

My body is pretty complicated, but in many ways there are blessings to be found. I eat very healthy because I have no choice, but I enjoy it and I feel very lucky to be aware of the root causes of my health problems so I can manage them and still live a fulfilling life. Many people have similar problems but haven’t figured out why they are sick. The sad truth is our food system is poisoning us and it is not easy to put all of the pieces together.

I have three living children, and my son who is the oldest is the one who doesn’t have any major health issues. Both of my daughters have the same issues I have and my husband has Celiac Disease. Gluten and dairy make us sick. I am the front runner figuring out what is safe to eat and do my best to communicate my findings, hoping they listen. We have our hands full with dietary issues, but we have seen major improvements after completely removing GMOs from our diet, such as improvements in anxiety and, believe it or not, behavioral issues.”


What other initiatives or internal studies have you done to fill some of the information gaps?

“We have now accumulated over 2000 studies specifically on GMOs including peer-reviewed studies, reports or reviews, and research that reports harmful effects from genetically engineered foods and the agrochemicals that are used with them. We have had requests from scientists all around the world and we are at the point now – once I return from the Neil Young Tour – where we will need to raise funding in order to create a searchable database.

We also share studies on social media to educate people. A biochemistry study recently came out of Egypt based on voluntary safety assessments that showed on the 91st day of testing (as opposed to a 90-day study period of all tests funded by Monsanto), there was evidence of organ damage and other health problems like infertility. There is conclusive evidence that the GMOs themselves are causing serious health problems and it is important to get the word out.

We have been testing food products for GMO content. We tested a Gerber corn snack (intended for toddlers) and found the corn used was Bt corn, so its Roundup ready and engineered to tolerate being sprayed with Roundup. Bt corn has had the genes for a pesticide bacteria forced into the DNA of the plant so they express new genes containing the pesticides to kill insects when they bite into it. Studies demonstrate the harmful effects from consuming Bt corn as well, such as cell membrane death in humans and other immune disturbances. One study done in Canada (Sherwood Hospital) detected Bt toxins in 93% of pregnant women, and 80% in the cord blood of their unborn babies.

More research needs to be done. Monsanto and the biotech companies are controlling the messaging, which makes setting up this database more of an imperative so a tool is available for scientists, students, and the general public. Anyone should be able to type in key words like kidney toxicity and have a list of studies that pop up.”


“Factor GMO” Study first of its kind

“Factor GMO” is a HUGE, $25 million, first-of-its-kind GMO study that is kicking off in Europe. Last fall, I attended the press conference for this proposed study last fall in London. It will be a two to three year study that quantifies the multi-generational effects of GMOs with a focus on toxicity and cancer. It will be similar to the recent study that links the multigenerational effects of DDT (i.e., mother’s who are exposed to DDT have a higher chance of having children who contract breast cancer). The study will include evaluating the effects of GMOs, Roundup, and isolated glyphosate on birth defects, infertility, cancer and organ damage on a multigenerational scale. It should be a conclusive study whose findings will be difficult.”


Pompeo Bill, HR 1599

“What is going on politically with GMO labeling is quite frightening. Are you aware of what’s going on with the Pompeo bill, HR 1599? HR 1599 was recently amended and is under review by a Congressional Committee. In its current form this bill:

  • Prohibits GMO labeling at the state and federal level;
  • Allows foods derived from genetically engineered crops to be labeled “natural”;
  • Allows GM food products to be labeled “non-GMO” if GMO DNA is undetectable using current PCR test. Examples would include refined oils from GMOs (canola, soy, Bt corn), refined sugar from GM sugar beets, refined or processed products such as corn starch – all of those would be allowed to be labeled non-GMO. If you have a product that can’t be tested to determine the source of the materials, this bill would allow these foods to be labeled non-GMO.

In addition to these provisions, two particularly nasty revisions to bill HR 1599 include:

  • GMO crop regulation would only be allowed at the federal level, so any of the bans which have been passed at the county or state levels would all be overturned. For example, the farmers in Jackson and Josephine counties of Oregon recently passed local bans on GMO crops. The livelihoods of farmers growing organic seed for export and organic farmers are placed in jeopardy because GMO crops are a source of contamination through cross pollination. A public vote banned GMOs and now based on the latest revision of the Pompeo bill, those bans would be overturned and the farmers would have no protection.
  • Finally, this bill will only allow the USDA to set the standard for non-GMO. Since the USDA has already stated they will follow the outline in the Pompeo bill, any other private label standard would be abolished. The non-GMO Project would be eliminated because they would be forced to shut down.

This is just so sinister. Its mind boggling. They think we are asleep at the wheel and we’re not. When we go on tour with Neil Young, we are going to be educating people, inspiring them to take action, and contacting their representatives not to support HR1599, but to support instead the Boxer, Blumenthal, DeFazio bill which all call for true mandatory GMO labeling.

They really need to hear from us. There is an ‘astro-turf’ campaign right now where the biotech industry – we are not sure if its Monsanto or the whole group of them together – are making phone calls to deceive voters. They have people calling voters saying they doing a survey on GMO labeling, but instead their agenda is to convince voters that a federally mandated standard is the only way to go because a patchwork of state-level labeling laws would be too complicated for food manufacturers to follow. Once they get the voter to agree, they state they will send them a package of information to take action. These voters receive documents via priority or express that includes a letter pre-written by the biotech industry addressed to their congressperson stating they support and want their representatives to support HR 1599. These voters have been misled to believe they are asking their congressperson to support mandatory labeling when in fact what they are supporting by signing and sending the letter is exactly the opposite by outlawing mandatory labeling.

I am so driven because I don’t believe that we’re doomed. I truly believe there’s hope and we have to come together. Some say, ‘We can’t fight because there’s so much money in politics and we’re never going to win.’ I disagree; if we all come together and speak out and hold our politicians accountable for representing the people that voted them into office there is definitely hope.”


Where are you in getting the message out on HR 1599?

“We have a phenomenal reach on social media, between 5 and 10 million per week on FB and another 2 to 3 million on Twitter. People are hearing us and getting outraged, so basically it’s about inspiring them to take action. We also are not the only organization in the movement; there are others who are also working on it. Together we can make a difference.”


On a personal note, how do you keep yourself from burning out, how do you keep this mission emotionally sustainable?

“That is a very interesting question. There is nothing stronger than a mother’s protective instincts for her children and for all of humanity. I feel responsible. Neil Young feels responsible and we actually have a quote from him on our website. We cannot leave our children with this mess, which is what motivates me to get up and fight everyday until the cause is won or I am gone.

I had a grandmother and bless her heart she was 4’10” with a jaw full of metal and she said to me, “Dee you can do anything you set your mind to…”.  I had to believe her and her story applies to all of us.

We are promoting a test that is now available to the public where you can test for levels of glyphosate accumulation in your body. It is $119 per test that is not covered by insurance. Honestly Monsanto should be picking up the tab. but of course they are not. We are building a database of these test results so we can document all of these levels of accumulation. It empowers people to identify toxicity and do something about it; it also creates data that can be used in future studies.

One study found higher levels of glyphosate in organ tissue, muscle and body parts in individuals with chronic disease than in those who do not have chronic disease.”


Any other thoughts on MELT?

“You may be a small company, but you are mighty and doing amazing work by bringing change to our broken food system. Consumers are gravitating to your products because this is what we need in order to maintain our health. As a result, you are forcing change on the rest of the food system.  What you are doing with the MELT Organic line is very powerful and you should be very proud of it.

It is also very powerful that you haven’t sold out and we hope you don’t because we so appreciate who you are, being the little guy. When great companies are acquired, the quality deteriorates or these companies use the profits from their sales to fight GMO labeling, such as Kelloggs from their Kashi line.

We have been boycotting Kellogg for over 2 years. In 2013-2014, Kellogg ranked third in spending for blocking GMO labeling, spending $3.6 million on fighting GMO labeling initiatives and lobbying. In addition, they have contributed to defeating citizen’s campaign initiatives by spreading propaganda to the tune of $2 million. They claim GMOs are for feeding the world. If they took all of the money they spend on trying to hide what they put in their food products and invested it in something useful and productive like organic agricultural development or organic foods for feeding hungry children, just think of how much good they could do. We fight to force them to change.

I can’t live with anyone who poisons children. Kellogg is knowingly and intentionally feeding children Roundup-laced, genetically engineered foods. The corn in Fruit Loops kills insects when they bite into it – we tested it.”


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