Organic Sprouted Sunflower Seeds - Left Coast Organics

These Certified Organic Sunflower Seeds are activated by soaking for 6 hours to release digestive inhibitors, minimize lectins and phytic acid. Then dehydrated at low temperatures until crispy and shelf stable. Simply Sprouted tastes better & is more bio available to your body!

About the Producer:

hOMe Grown Living Foods was founded in 2008 with a passion to provide nutrient dense, organic, sprouted, raw, plant-based, gluten & grain free, ketogenic snacks to fuel an active lifestyle.
Based in the Cowichan Valley on Vancouver Island, they make all their products by hand in small batches on their land. Staying immersed in nature allows their inspirations to flow into the finished product. They hope you can taste Love & Gratitude in every bite.

For more information, please visit Our Farmers & Partners.

Ingredients:

Organic Sprouted Sunflower Seeds

Product Status:

Certified Organic

Organic Certifying Body:

Pro-Cert

Country of Origin:

China

Allergen Information:

Processed in a facility that processes tree nuts

About the Producer:

For more information, please visit Our Farmers & Partners.

RECIPE: Carrot Top Pesto

Try this bright and fresh Carrot Top Pesto for all your spread and dipping needs. While carrots are available all year round, they are best enjoyed fresh from the garden mid summer through fall. Carrot tops are usually discarded, but they are totally edible and have a faint taste of carrot while also having some bitter notes and a slight natural saltiness, similar to parsley!

Carrot tops are high in vitamin C, vitamin K, and potassium. Use them in place of parsley in recipes. Combined with sprouted nuts and seeds, this bright and fresh Carrot Top Pesto is a great pairing for any cracker, pizza or charcuterie board.

Ingredients:

2 cups carrot tops and stems, chopped from about 8 carrots.
⅓ cup sprouted sunflower seeds
2 garlic cloves
½ cup extra virgin olive oil
1/4 cup nutritional yeast
juice and zest from 1 lemon
⅛ teaspoon sea salt
⅛ teaspoon black pepper

Mindful Preparation:

Carefully wash carrot tops to remove any dirt. Pick out and discard any dry, yellowed or unappetizing looking leaves. Dry in a salad spinner. Remove the very bottom of the stem, but use most of the stalk and all the leaves.
Blend all ingredients in the bowl of your food processor until smooth. Scrape the sides down with a rubber spatula. This sauce will keep for up to 1 week refrigerated.

Recipe Courtesy of Shani Cranston ~ Pioneer at hOMe Grown Living Foods