A Spread Sprouted Dill Nut Cheese 200g
$14.00
Made with the best macadamia on the market from Real Raw Food and sprouted (of course) almonds. Then, add to this already amazing duo fresh dill and fresh garlic, the result is heavenly!
This is for sure to be loved by everyone! Would you like your child, or even you, to eat more vegetables? Spread some of our dill nut cheese on a celery stick… and watch what happens next!
Macadamia nuts contain ample amounts of healthy fats, dietary fiber and antioxidants. Their potential benefits include weight loss, improved gut health, as well as protection against diabetes, metabolic syndrome and heart disease. A healthy handful of macadamias is about 30g or 15 whole nuts. We should all strive to eat at least one healthy handful per day.
Made with Love*, filtered water, sprouted almonds*, macadamia*, cold-pressed lemon juice, garlic*, dill*, Himalayan salt. Organic Raw Ingredients*
There is a shortage of glass jars. Please keep re-using your glass jars or return them to us washed and stored in a seal bag. Thank you from us all and our Planet!
We sprout our almonds. The process takes 3 days; soak 24 hours, rinse and dehydrate for 24 hours. Dehydration reduces the water content, the almonds become shelf stable and crunchy again. During sprouting, changes take place within the almonds that lead to the degradation of antinutrients. Nutrients then become bioavailable; a whole lot more of proteins, vitamins and minerals are absorbed by our body.
Check Mumm’s Sprouting Seeds for more information on sprouting
Why we should soak and sprout all foods considered to be a seed … Soaking and sprouting whole grains, beans, nuts and other seeds, lowers antinutrients in food such as phytate, enzyme inhibitors and lectins. This allows you to get rid of substances that are harmful to your health. These antinutrients protect the seed, regulate sprouting of the seed, and control the initial growth of the seed. They are in all seeds waiting for the right conditions to come along, which is the presence of water, warmth and slight acidity such as found during fermentation. Therefore, soaking, or fermentation can decrease or remove phytates, enzyme inhibitors and lectins.
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