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Almonds – Raw – 25 lbs
25 lb. Box
Unpasteurized raw almonds are nearly impossible to come by, unless you import from Spain, in which case they are $8-$13/lb. Almonds are an incredibly versatile food. They’re great as high-nutrition, high-fiber, relatively low fat, high-protein snacks. Get ideas for flavoring sprouted almonds in the “How to Use Almonds” YouTube video below. See recipes in Chapter 7 of 12 Steps to Whole Foods.
I soak almonds overnight to germinate them and then dehydrate them till they’re crunchy, eliminating more possibility of chemical residue. I recommend dehydrating them below 116 degrees to preserve all the enzymes. Then they are live food with 200% – 500% more fiber and nutrients (enzyme inhibitors in the nut are unlocked when you soak them 8 hours). See my recommendation about the best dehydrator for preserving live food – the Excalibur Dehydrator.
California passed a law in 2007 that ranchers must pasteurize their crop. This destroys live enzymes in this perfect food that are highly beneficial and that give your body a rest from having to produce its own enzymes to digest food.
California produces over 85 percent of the world’s almonds. Since you can no longer obtain raw almonds from retailers, we offer a group buy that allows individuals to obtain up to 100 pounds unpasteurized from a rancher. The name of each person buying up to 100 lbs. is required to order this item. You will enter the names when you place your order.
Almonds are a staple for any whole-food home. Put 1 part almonds (soaked overnight and drained) in 4 parts filtered water, blend well, and you have almond milk with lots of live enzymes, for any purpose, including to top granola (Chapter 10) and to make Butter-Pecan Ice Cream (Chapter 11 of 12 Steps to Whole Foods). If you don’t want to shake the almond milk up each time before using it, and if you don’t like the slightly thick consistency, you can strain the almond pulp out. Don’t throw it away—sweeten it with agave and add any dried fruit, and make live “cookies” out of the mixture in your dehydrator.
Nuts are high in fat, but almonds have less fat than most. They are extremely high in fiber and protein. A handful of almonds with a quart green smoothie is one of my favorite power lunches for days when I’m in a hurry. And almonds slow the absorption of the sugars from the fruit in the smoothie into the bloodstream. Almonds are rich in Vitamin E, magnesium, and potassium, and will help lower cholesterol and protect against heart disease.
Almonds last up to a year in your pantry at room temperature. Keep them in jars or freezer bags in the fridge for 2 years, and indefinitely in the freezer. Nuts can still germinate (sprout) after they are frozen, so freezing is a good way to preserve almonds and other nuts.
The freshest almonds you can buy! These are the latest crop from sunny California, unpasteurized, conventionally grown with minimal pesticide
*just short of being certified organic, as close to organically grown you can get from the farmer. They do use a non-toxic pesticide that does not hurt bees, and the people who apply it do not need to wear any protection. It is applied twice a year.
**nuts were shipped on the same truck, but on separate pallets.