Food is supposed to be both life giving and pleasurable.
Before folks try my creations, I invite them to stop for a second and take a deep breath.
These products are fruit of a long quest of mine to nourish myself and others in a powerfully tasty way.
I hope that you will try them and that they fill you with both satisfaction and energy.
Dedicated the joy inside each of us. Ben
These products are fruit of a long quest of mine to nourish myself and others in a powerfully tasty way.
I hope that you will try them and that they fill you with both satisfaction and energy.
Dedicated the joy inside each of us. Ben
raw Chocolate
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The "Original" -PUMPKIN SEEDS W/LIME &
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NEW!! Cheesy Chipotle
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WHY PUMPKIN SEEDS??
When I was a child, every Halloween I was absolutely hooked on the pumpkin seeds that we would bake after making our Jack O' Lanterns. Never thinking to ask why they were so amazingly good, I just ate as many as I could get my hands on, despite the scratchy outside shells that I sometimes removed and sometimes didn't.
This memory was rekindled many years later by my friend Susan. While I was working long days running a farmer's market stand in Union Square, she would come by to visit and share the gift of her pumpkin seeds, which were fried in oil with spices and lime juice.
At the time, I was eating mostly raw in order to endure some very long and joyful days.
Despite the seeds being a bit heavy and spicy, I couldn't get enough of them.
After Susan moved away, I decided that I would make something to fill my craving for her pumpkin seeds, but with the benefit of being both sprouted and raw.
I'm pleased to share the results with you!
Along the way, I've also learned what others have written about pumpkin seeds, and why they may have been one of my favorite foods for so long.
Pumpkins seeds are great for anyone, especially for vegans and vegetarians.
They have:
• Important trace minerals such as zinc, manganese, phosphorus, iron and copper
• B vitamins, as well as Vitamins E and K
• L-trytophan, which helps with sleep and feeling good
• Phytosterols, which help with cholesterol
• Protein, approximately 30% by weight
• Properties that can help with inflammation
• Alkaline forming properties, more so than most seeds, which can help heal and keep you well
By soaking and sprouting the seeds they become more digestible and "Living".
Low temperature dehydrating with salt, etc. preserves them and their enzymes.
When I was a child, every Halloween I was absolutely hooked on the pumpkin seeds that we would bake after making our Jack O' Lanterns. Never thinking to ask why they were so amazingly good, I just ate as many as I could get my hands on, despite the scratchy outside shells that I sometimes removed and sometimes didn't.
This memory was rekindled many years later by my friend Susan. While I was working long days running a farmer's market stand in Union Square, she would come by to visit and share the gift of her pumpkin seeds, which were fried in oil with spices and lime juice.
At the time, I was eating mostly raw in order to endure some very long and joyful days.
Despite the seeds being a bit heavy and spicy, I couldn't get enough of them.
After Susan moved away, I decided that I would make something to fill my craving for her pumpkin seeds, but with the benefit of being both sprouted and raw.
I'm pleased to share the results with you!
Along the way, I've also learned what others have written about pumpkin seeds, and why they may have been one of my favorite foods for so long.
Pumpkins seeds are great for anyone, especially for vegans and vegetarians.
They have:
• Important trace minerals such as zinc, manganese, phosphorus, iron and copper
• B vitamins, as well as Vitamins E and K
• L-trytophan, which helps with sleep and feeling good
• Phytosterols, which help with cholesterol
• Protein, approximately 30% by weight
• Properties that can help with inflammation
• Alkaline forming properties, more so than most seeds, which can help heal and keep you well
By soaking and sprouting the seeds they become more digestible and "Living".
Low temperature dehydrating with salt, etc. preserves them and their enzymes.