Krushna, our sacred stone grinder Goddess, alchemizes sprouted almonds into brown gold.
“Your almond butter is pure magic. Liquid silky paradise! YUMMY. Times infinity.” – Annie, early adopter.
“This is better than chocolate-covered strawberries.” – Morgan, first paying customer, who stuffed cash into my hand before I was ready to start selling.
“I’ve already demolished my pint of almond butter and need (yes need) more. Can you ship to San Francisco? I’ve been sharing it around and everyone loves it. And let’s not forget that I never liked almond butter in the first place. You’ve changed me!” – Sadie in San Francisco, a week after buying her first 16-ounce jar.
“I would dedicate a portion of my life to making this a viable food product.” – Tyler, upon first trying the sprouted almond butter Tim made for his housemates.
“This is the best almond butter I’ve ever tasted in my life.” – too many customers to recall; a common reaction. Will be yours, too, once you try it
With testimonials like that, how could I not bring my stone ground sprouted almond butter to the world? You probably think you’ve had almond butter before. Indeed, maybe you have had something with that name. However, I infused a magical twist into the old school favorite.
In our solar-powered home kitchen, which is the first certified Cottage Food Operation in our county in California, I lovingly sprout the almonds, which activates their life-force energy. As they begin to grow, anti-nutrients and enzyme inhibitors known as phytates are eliminated. Sprouting also creates a sweeter flavor and makes the almonds nutritionally bioavailable and easier to digest. This process takes 24 hours.
I then dehydrate the almonds at a low temperature of 115 degrees Fahrenheit, which takes 48-72 hours. After that, I use the old-world, time-tested technology of stone grinding to crush the almonds at a low speed into butter, which keeps them from heating up.
Because of this process, the enzymes of the almonds remain intact and the fats and proteins are not denatured, as they are in most almond butters. Making a batch of four jars takes an hour in my stone grinder, but the time can be tasted in the product’s deep, rich quality.
Only the best raw organic almonds are alchemized into my butter, which has been described as Almond Manna from Heaven. Expand your mind and tastebuds with this magical product!
Chief Philosopher and Nut Alchemist
The Philosopher’s Stoneground
Sprouted Nut Butters
For questions, comments, and order requests, please email Tim at tim(at)thephilosophersstoneground.com