Horizon Farmhouse Bakery & Cafe

04/14/2026

01/23/2025

Organic Sourdough Sprouted Ezekiel ❤️🇨🇦

01/14/2025

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01/10/2025

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11/25/2024

New Snap - Salted Caramel

07/25/2024

Discover the Natural Goodness of Sprouted Organic Legume and Pods at Shasha Co. products.

🌱 Enhanced Nutrition: Our sprouting process naturally increases protein and, boosts digestible sugar levels, giving you more of the nutrients you need for a healthy diet.

💧 Less Antinutrients: Thanks to sprouting, shed phytic acid during cooking. This means you get more minerals and goodness from every bite, allowing your body to absorb nutrients more effectively.

🥗 Perfect for Any Diet: Sprouted products are not just nutritious; they’re also incredibly versatile! Whether you’re looking to enrich your meals or seeking ingredients that support various dietary needs, our sprouted pulses are the perfect choice.

🌟 Naturally Delicious: Our gentle sprouting process enhances the natural flavours and makes them a delicious addition to any meal, from salads to soups.

Embrace the wholesome benefits of sprouted products , which are naturally nutritious, delicious, and better for you!

07/06/2024

ShaSha is Canada’s leading artisan bakery combining ancient techniques with innovative methods to produce nutritious, organic and natural products – an essen...

04/13/2024

The nutritional benefits of sprouted legumes. Here are some essential resources you might find helpful:
A review of nutritional and health aspects of sprouted food by MT Awulachew (2022)
This review discusses enhancing nutrients such as proteins, vitamins (mainly C and B), and minerals in sprouted foods, including legumes. It explores how sprouting can make these nutrients more bioavailable.
Read the full article here :https://lnkd.in/gEDpeDgY
Effect of sprouting on the nutritional quality of pulses by D Erba, D Angelino, A Marti, F Manini (2019)
This study evaluates how sprouting affects the nutritional quality of pulses, explicitly looking at digestibility and glycemic effects.
Access the article on Taylor & Francis:
https://lnkd.in/gstn6Y5q

Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes? by H Elliott, P Woods, BD Green, AP Nugent (2022)
The research investigates whether sprouting can reduce the content of phytate, a known antinutrient, and improve the overall nutritional value of cereals and legumes.
Check it out on Wiley Online Library:
https://lnkd.in/gV9zbbDW

These articles provide comprehensive insights into how sprouting affects the nutritional profile of legumes. It enhances aspects like protein content, vitamin availability, and mineral absorption while also reducing anti-nutritional factors like phytates.
shasha Shaun Navazesh April 13/2024