Blog/Recipes

Gluten-free baking has become a necessity, these days. With the ever-growing list of food allergies and intolerance and the abundance of over-processed, chemical laden, "allergen-free" options in stores, baking at home has never been more important.  GRAIN-FREE baking has become an even BIGGER necessity. With many families cutting it entirely from their diets, it is a constant struggle to find options that help fill the void of some of their most favorite baked goods. Sure, there is never going to be a perfect grain-free replica of that cinnamon roll you used to eat at brunch on Sundays, but we can...

In today's world, when we say "science" we generally think of men and women in white coats, sitting in a lab, looking through microscopes and pouring liquids into beakers and making calculations on a computer.  Whatever results they come up with are facts and to be shared with all as truths in how we should live our lives and what decisions we should make. After all, these scientists went through rigorous training in academies of higher learning. Unfortunately, that's not always true and that's not science. "Science" has become a term that no longer abides by its original parameters and is used loosely...

Let's talk Walnuts! Walnuts are probably one of the most popular and versatile of all nuts around the world and I get asked by many customers at my farmer's markets, "which nut is the best one for me?" While that question is certainly subjective you would be hard-pressed to find the few cultures that haven't grown or incorporated walnuts into their diets. Often argued to be the most "nutritionally well-rounded" of all the nuts, walnuts have a little bit of everything. The major regions of the world that grow walnuts for commercial purposes are California, Moldova, Chile, India, and China.  Depending on...

One of the more frequent questions I get asked by customers who order online is whether or not their sprouted, organic nuts will be OK during shipping in the hot summer heat or the cold winter.  The short answer is YES, they will be OK. Sprouted nuts and seeds can withstand temperatures up to 118 degrees Fahrenheit before they begin to lose their enzymes, which is the parameter used to determine whether a food is raw and alive.  Basically, as long as the internal temperature of the sprouted nuts and seeds stays at or below 118 degrees then they are...

Super simple. Super delicious! Ingredients 2 Cups Nate's Raw Harvest Sprouted Pumpkin Seeds 1 tbsp organic, grade B Maple Syrup 1 ttsp organic avocado or olive oil 1/2 tsp organic cumin 1 tsp organic chili powder 1/4 tsp organic cayenne pepper 1/2 tsp pink Himalayan salt Combine all ingredients into a bowl until pumpkin seeds are well coated.  Spread pumpkin seeds out onto a parchment-lined baking sheet and place in refrigerator for up to one hour.  Enjoy!! *For even better flavor, place coated seeds into a dehydrator at 115 degrees for one hour.