Sprouted Foods

What is "sprouting" and why? Our hunter-gatherer ancestors found they couldn't digest the nuts and seeds they harvested very well and so they discovered that soaking the nuts and seeds in water helped them digest better. Soaking also kept the nuts and seeds enzymatically alive increasing and preserving their nutrient density. Modern times brought forth dehydration, allowing sprouted nut and seed enthusiasts to have the same crispy-crunch that you get from roasted nuts and seeds. All without taking out the nutrient density because of the heat from roasting! We steer clear of roasted seeds because they are prone to oxidation due to higher polyunsaturated fatty acids (PUFA) than mono unsaturated fatty acids (MUFA).
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