Nuts, Sprouted Dehydrated

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USA-grown, Organic, Raw, Unpasteurized

Almonds - Cashews - Pecans - Walnuts


Sprouted nuts (raw nuts soaked in water) are known to have higher nutrition than unsoaked nuts and are easier to digest. I soak them in water for 12-24 hours and slowly dehydrate them at 105 degrees to preserve the enzymes leaving them with living enzymes for optimum digestion. The result is a crispy, highly flavorful nut that is easy on the digestion and nutrient dense.

Mixed Almonds, Pecans, Walnuts

Why I began using sprouted nuts in my diet...

When I first learned I was highly sensitive to gluten, dairy, eggs and soy, I added nuts and seeds into my diet to make up for the protein that was in those foods I had eliminated from my diet. I added them to hot breakfast cereal and salads.

A few months later I read about the nutritional benefits of soaked nuts and seeds in
Nourishing Traditions by Sally Fallon.

I tried soaking various nuts and seeds at night to use for breakfast. I noticed a "calmer, smoother" feeling in my stomach after eating them. I also noticed a bit more energy through the day. When I occasionally forgot to soak nuts the night before, I noticed my stomach was working much harder than when I soaked the nuts.

Soaking Almonds

It is easy to soak nuts. Just put a portion of nuts or seeds in a dish and cover with water and leave them overnight.

In the morning, drain them, rinse them and eat them. They will stay fresh for about one day.

Draining Almonds

Dehydrating the nuts extends the shelf life of the soaked nuts. It also makes them easy to pack as nutrient-dense snacks.

Dehydrating Almonds

I dehydrate the nuts at 105 degrees so the enzymes are still intact, making this a potent and raw food.

These nuts are
USA-grown, Organic, Raw, and Unpasteurized.

I choose to use raw, unpasteurized almonds because I believe they are a better product than pasteurized almonds. Unpasteurized almonds have a rich, rosy color to them and are plump!

Unfortunately, these qualities are lost in the pasteurization process resulting in dull and slightly shriveled almonds.

The nuts I use are processed in  gluten-free facilities.

I soak and dehydrate the nuts in my dedicated gluten-free commercial kitchen.

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