So if you've been following the agave scene you've read the reports/controversy about some agaves being equivalent to corn syrup and being high glycemic. Fair enough! Some agaves are not very good...or at least that's how they've turned out to be with the incorrect extraction procedures. We specifically searched out a RAW agave that is made in an integral way. This is what the producers of our chosen agave have to say (excerpt from their website): "Our Agave Nectar is proudly produced in the town of Tequila, Mexico and is made under the same natural conditions as it has been done for centuries. Our natural low glycemic sweetener is, by our belief, the purest Agave Nectar on the market today. Our Agave Nectar is extracted solely from the Blue Agave Tequilana Weber variety, which in our opinion is the only type to extract Agave Nectar from. This particular plant has the highest concentrations of minerals as well as a high content of Inulin. Inulins are a group of naturally occurring oligosaccharides, or short chains of fructose molecules that are used increasingly in foods because they range from completely bland to subtly sweet and have unusual nutritional characteristics. Inulin also increases calcium absorption and possibly magnesium absorption, while encouraging beneficial probiotic flora. "
Nope. Buckwheat has unfortunately been misnamed. It contains neither wheat nor male deer. It is a seed more closely related to rhubarb.
Being integral is a huge part of our business, so we make every effort to be as honest as we can. In our granolas, we sprout our seeds but we do not sprout our nuts. We do, however, soak our nuts to start the germination process and to enliven them. Activated nuts are easier to digest and have a higher nutrient value. Activation is very similar to sprouting but the nuts don't actually grow a tail, turning into a sprout.
Sprouting is when a seed is soaked for a certain amount of time (seeds vary in their soaking time) and then left to sprout until it grows a 'tail'. It's a similar process to planting a seed and seeing that little green thing poke out of the soil, except that there's no soil. The benefits of sprouting include easier digestibility, greater nutrition (vitamins/minerals), and alkalization.
Welllllllllllll, it truly does. Since our granola snacks are raw, they require extra love to make them into the delightful creations they are. We soak, sprout/activate, prepare (chop, grate, juice), mix, and dehydrate. All of that combined can take up to five days (depending on the flavour of granola snack). We know that great things take time.
Raw food is food that has not been cooked above 108 degrees Fahrenheit. When food is cooked above that temperature, the healthy enzymes, vitamins, and minerals are destroyed or depleted. If you are new to raw food then you will notice that you do not need to eat as much for your body to feel satiated. You may continue to eat out of habit or desire but often times raw food offers more of what is needed to fulfill the body's needs than its cooked counterpart. The enzymes in raw food also help to restore your digestive system back to a basic (instead of acidic) balance; it can even assist those who need to take probiotics to re-establish stomach flora.
We wholeheartedly support Fairtrade for numerous reasons. We inquired about Fairtrade certification for our granolas, but were unable to obtain certification BECAUSE the majority of our ingredients come from Canada and The United States. As these countries already have a fair price/trade system in place, Fairtrade certification is considered 'redundant' (this was the actual word they used). We do buy our coconut, cacao and pecans from fairtrade farmers who value shade growing and fair labour trade. It so important to us to have food that is sustainable and honourable. We don't know about you, but the thought that the chocolate our society consumes could be the reason for rainforests being destroyed is enough to make me not want to eat chocolate unless it is Fairtrade (whether in letter or spirit). Note: If you are wondering why we use the lowercase 'f' in fairtrade, it is because we are not certified as a (capital 'f') Fairtrade organization. We want to remain open and honest about this designation, and stay in line with CFIA rules and regulations.
Not yet. We take care to purchase only ingredients that are certified organic. We do value the certification process, but are currently financially unable to obtain our certification. In many ways we are frustrated that we have to get certification for something that should be the normal standard. We feel that food should be labelled if it is NOT organic. It would be a different purchasing experience if food in the market was labelled appropriately. For example: "Pesticides were used in the growing of this produce" or "GMO product." But that's a whole other FAQ section.