Plant Powered Green Nuts

Recipe from the article: Make & Take

Loose granola

Surprise your taste buds with this power-packed mix you can make and take anywhere. I’ve made this amazing recipe so many times for adventures on the road, on the lake, on the mountain or in a cave!

Start with good quality nuts and seeds, but be mindful about buying nuts in bulk. You run the risk of purchasing them rancid if they are not kept cool. The more oil in a nut or seed, the more susceptible it is to heat, light and air — the three things that can cause the volatile oils found within to become rancid. Buy from small batches then soak raw, natural nuts and seeds in water before consuming. The enzyme inhibitors (compounds that protect them from rotting) are released in the water. This makes them more digestible, more nutritious and enzyme rich. Soak overnight for about 8 hours, then rinse a few times and drain. The last step is to dehydrate and lock those enzymes in. You can purchase soaked and dehydrated nuts and seeds, then this first step is done for you.


  • 2 cups soaked walnuts
  • 1 cup soaked almonds
  • 1 cup soaked pumpkin seeds
  • 1 cup soaked sunflower seeds
  • ¼ cup lemon juice
  • ¼ cup coconut aminos/GF tamari
  • 2 Tbsp. coconut nectar/maple syrup
  • 2 garlic cloves
  • 1 Tbsp. nutritional yeast
  • 2 tsp. freshly minced ginger
  • 2 tsp. spirulina
  • 1 tsp. ginger powder


Soak walnuts and almonds in a bowl, then sunflower seeds and pumpkin seeds in a separate bowl overnight. In the morning, rinse each three times and drain. Add pumpkin and sunflower seeds to a high-speed blender along with all other ingredients, except for the walnuts and almonds. Blitz until a thick paste forms. In another bowl, mix this paste with the walnuts and almonds and toss repeatedly until they are well coated. Pour onto teflex sheets and dehydrate for 10 hours at 115F, flipping after 3 hours. Enjoy! When not on an epic adventure, keep this yummy snack in an air-tight container and store in a dark, cool place.

Nutrition facts per ½ cup: Calories 343; Fat 30g; Carbs 13g; Protein 16g; Sugars 4g.

Click to view the Make & Take article.