This gingerbread is a little different, and we love it this way — it’s spicy and a little sweet. The kick is thanks to the Victoria Falls Rainbow Pepper (a must-have in every fair-trader’s pantry!) The chewy but sturdy texture is created by refrigerating the dough twice — before you roll and make shapes, and after, before baking in the oven.

There’s something truly special about ice cream made with real vanilla beans. You can see the tiny black flecks and it’s aroma is intoxicating! We added fair trade ceylon cinnamon to our ice cream base for a delicate, yet complex flavor that pairs perfectly with an end-of-summer stone fruit cobbler, yum!

In celebration of World Fair Trade Day, we made Pad Thai (surprise!) This year’s theme was “Live Fair, one product at a time.” While meandering the aisles of our local grocery store, a fair trade label caught our eye on a package of King Soba Pad Thai Noodles. We were inspired!

Springtime is here, so let’s eat cake! Everyone really enjoyed how moist this carrot cake was, and it is made with easy-to-find fair trade ingredients. This cake would be a delicious way to celebrate mom on Mother’s Day (hint hint!)

For Pi Day (3-14), we have made something that is definitely pie, based on an irresistible cookie! Eating snickerdoodles in pie form (with gooey cinnamon) is now our favorite way to eat them.

Decorated in pink icing for a special Valentine’s Day treat, these cupcakes have an intense ginger flavor, which is why we like them! It offsets the sweetness of the icing. Don’t skip the fair trade ingredients — look for the Wholesome Sweeteners molasses at your local grocery and check the labels in the spice aisle.

As Halloween approaches, hot dogs wrapped in dough made to look like mummies (“mummy dogs”) are a fun, easy way to get in the spooky spirit. But could we make this Halloween meal do a bit of good? We consciously incorporate fair trade products and practices into our daily life, like using fair trade soap (we love Alaffia!) and drinking the

Finally, we can have our fair trade tea and eat it too! At first we were skeptical of this recipe: Are you sure you put the tea leaves directly in the batter? No straining? Yes! We tested it and love the result.

Thanks to the juicy sweet pineapple and oranges and the dried black currant, cranberry, blueberry, elderberry fruit in the Little Berry Hibiscus Tea, this sangria recipe doesn’t need any added sugar to be delicious, unlike traditional sangria recipes. Get the recipe!

This bright, filling salad can be served warm or cold and would be an excellent side dish to any springtime meal, or eat on its own for a nutritious lunch. The mint and lemon make each bite fresh and lively, and the almonds and arugula add a texture-filled crunch.

Give your next brunch a full spring theme with this cute fruit platter bunny. Watch our how-to video in our latest post! (It’s easier than you think).

These adorable chocolate egg nests are the perfect dessert for easter. They’re easy to make with no baking and look so impressive! Watch our how-to video in this post.

Okay, so our definition of what constitutes a “pie” is a little fuzzy, haha. Last year we made a Pineapple Pizza for Pi Day and this year we ventured into tart territory with a Chocolate Peanut Butter Tart.

Muddy Buddies or Puppy Chow (or whatever name you call it) can be fair trade! Elevate this cereal-centered classic by switching to fair trade ingredients. It’s finger-lickin’ good!

Sometimes your body needs protein, but you just aren’t in the mood for meat. Quinoa, it turns out, is an excellent source of protein, with over 8 grams in each serving. These little patties also have egg and cheese for an extra boost of protein. Add a small salad on the side and you’ve got a terrifically healthy lunch. There are about

Nothing beats the summer heat like an ice cold glass of iced tea. We cooled off with a batch made of fair trade Choice Organic peach green tea and northwest blackberry. The combination is perfect for summer afternoons with a bit of sweetness from the peach and half the caffeine since northwest blackberry is an herbal tea. It’s hard to

We can never get enough watermelon around here (breakfast, lunch, dinner, snack, repeat!) It’s easy for little hands to hold and little teeth to chew — and adults love it too, of course. Our summer is happier and juicier because of it. Thankfully, we have spotted fair trade watermelons in lots of places at a great price — look for

Mana’eesh bi Za’atar Lebanese Flatbread with Za’atar Mana’eesh can be eaten plain or served with olive oil or hummus for dipping. It is also commonly eaten by topping with tomatoes, olives, basil, or cheese. This recipe was adapted from The Complete Middle Eastern Cookbook by Tess Mallos and recipes taught to me by my Lebanese friends and family. Enjoy! – Avery