We pride ourselves on making everything from scratch, which includes soaking and sprouting brown nuts, pseudo grains, legumes and seeds. This process is called activating and/or sprouting. Only then legumes, seeds, pseudo grains and brown nuts become a plant. It increases the nutrients’ bio-availability, nourishes and supports our body’s phenomenal power to heal and regenerate.
It is literally from the garden to your plate. Vegetables, fruits, nuts and seeds are minimally processed to retains all the nutrients. They’re washed, cut and blend or hand mixed. The seeds are soaked, rinsed and sprouted. The dishes are served chilled with some of its parts dehydrated at less than 115 Fahrenheit (46 Celsius) . Enzymes, vitamins, minerals and life force are preserved.
Pâtés are made with a food processor and we blend dressings and spreads. We also use the blender to make our creamy desserts. In lieu of an oven, we use dehydrators to make our burgers, falafels, protein bites, crackers, granola bars, pizza crusts … To recreate sautéed mushrooms and onions, we marinate and dehydrate to bring out the sweetness.
We mimic Mother Nature’s wisdom by soaking and sprouting grains, nuts and seeds. Soaking and rinsing mimics the rain washing off substances that interfere with the body’s ability to absorb nutrients. Actually those are called antinutrients; phytic acid reduces the absorption of minerals, tannins may impair the digestion of various nutrients, lectins interfere with the absorption of nutrients, protease inhibitors interfere with protein digestion. Those are biologically necessary for the plant, as it helps safeguard the nut or seed until proper growing conditions are present and germination can occur. Many traditional cultures naturally soaked or sprouted seeds, this step is hardly ever taken with large scale production since it is time consuming … but we do!
Our Suppliers, our Environment
Our suppliers are local entrepreneurs supporting local farmers and fair trade abroad. We purchase local first, fair trade and closest to home second. We strive to be green, 90% of our kitchen waste goes to local gardens on the north shore; Edible Garden and Cascadia Society. And we recycle just about everything else. With all that is necessary to run a food processing facility, less than 10% of our waste is garbage! Imagine!