This pumpkin seed butter is unlike any you’ve had before. One spoonful of this pure sweet silky-smooth rich flavorful goodness, and you’ll realize that there’s an entire universe of flavor and texture out there that you’ve been missing. Words like “sublime” and “transcendent,” which should probably be reserved for things less earthly than nut butters, are the only ones that really do justice to this miraculous stuff. It melts voluptuously in your mouth, revealing layers of sweet complex flavor — no off notes, just perfect symphonic velvety depths.
I grew up eating peanut butter constantly. There were pretty much two kinds — the sweet salty sticky stuff in brightly-labeled jars that tasted like a cross between peanuts and cotton candy, and the bland hard gritty “natural” stuff that came with an inch of oil at the top that never seemed to go away, no matter how much I stirred. As I grew older, I learned about the perils of the brightly-labeled jars, and even the perils of the natural stuff, menacing with moldy aflatoxins and legume-induced leaky gut. So I turned to the universe of alternative nut butters — almond, cashew, sesame. I searched for a nut butter that would bring me back to the innocence of childhood, when a snuck spoonful of Skippy or Jif tasted like pure sweet pleasure, and as far as I knew, I was eating the healthiest food in the world. Unfortunately, the nut butters I found had more in common with the hard oily gritty bland stuff than with the sweet smooth stuff I craved. Worse, their blandness — unmasked by salt or sugar — usually gave rise to rancid notes, bitter planty notes, and weird off tastes that I tried to ignore.
And then I discovered Dastony. Their nut butters are unlike any you’ve had before. One spoonful of their pure sweet silky-smooth rich flavorful goodness, and you’ll realize that there’s an entire universe of flavor and texture out there that you’ve been missing. Words like “sublime” and “transcendent,” which should probably be reserved for things less earthly than nut butters, are the only ones that really do justice to this miraculous stuff. It melts voluptuously in your mouth, revealing layers of sweet complex flavor — no off notes, just perfect symphonic velvety depths. There are no added ingredients — just highest-quality live organic nuts and seeds stone-ground to perfection — but the taste is so incredible, so far from the classic bland “health food store” nut butters, that you might think someone has put in salt or sugar or oils or flavor-enhancers of some kind.
This pumpkin seed butter is amazing stuff. Pumpkin seeds are a potent superfood, and you can taste their nutrient density in every spoonful. The stone-grinding process brings out so much flavor — it catapults around the mouth with notes of sweet grass-fed cream, artichoke hearts, smoked bananas, flint, morels and toasted walnuts. This is complex stuff to be savored, like fine wine or perfectly-aged prosciutto. Some people find pumpkin seed butter too intense on its own, because it’s so incredibly nutrient-dense, but making it into a gentle creamy nut milk (see recipe below) is an amazing way to help incorporate more pumpkin seeds into your diet every day. I also love mixing it with another nut butter — it’s especially amazing with cashew, because its minerally depths are the perfect counterpoint to cashew’s sweet luscious charms.
Pumpkin seeds are a powerful superfood that everybody should be eating every day. They’ve been used medicinally for thousands of years, and their health benefits are off the charts. They’re loaded with magnesium, calcium, potassium, iron, zinc, and vitamin K, omega-3 fatty acids, antioxidants, and key amino acids like tryptophan and glutamate. Recent studies (none sponsored by Big Pumpkin) are piling up, all underscoring the positive health effects of pumpkin seeds. The list of health effects of pumpkin seeds is rather impressive. Pumpkin seeds may help to:
They use an ancient method known as stone-grinding in the production of their products. Originally used for turning olives into luscious and delicious olive oil, stone-grinding applies pressure with powerful, perfectly smooth granite wheels. Although "old world" in its approach, it is revolutionary in terms of preserving and activating nutrients and flavor. This natural preservation is accomplished by maintaining a consistently low temperature throughout the entire process. Another unmatched result of stone-grinding is a silky smooth texture and mouthfeel that is truly beyond words.
Only the finest selection of raw and organic ingredients are used in Dastony stone-ground nut and seed butters. Every batch is handcrafted and meticulously cared for during a process which takes 24-48 hours. The time and attention may seem excessive, but is well worth the results. A “beyond gourmet” silky-smooth nut/seed butter that still maintains all of its nutritional integrity is something that Dastony takes great pride in.Check out Dastony’s amazing stone-grinding process!
We've all witnessed the browning of an apple. When the fruit is cut or bruised, browning occurs because living cells are damaged and begin to oxidize. Now imagine the process used during the production of a typical nut butter — mastication with heavy-duty metal blades. This process literally shreds, tears and cuts repeatedly until the desired texture is achieved. Any living enzymes, viable nutrients, and 'life' would certainly dwindle.
RAW and LIVING are principles that Dastony is truly passionate about. Like with anything living, the energy and vital compounds found in nuts and seeds are very delicate. Their method of stone grinding is the best way to preserve and cherish this life force. Large, flawless granite wheels slowly turn, 'grinding' the food until it is silky smooth. Temperatures well below 118 degrees are continuously maintained —another gauge for the preservation of raw and living. Not only are nutrients preserved in stone-grinding, but many vital nutrients and enzymes are actually activated and released during the stone grinding process.
Soaking and sprouting are ancient techniques, developed by our wise ancestors to make certain foods, like nuts, seeds and grains, more nutritious and easier to digest. These foods evolved chemical defense mechanisms to protect themselves until the proper growing conditions came about — enough moisture to help them burgeon into sprouts. Most nuts, seeds, and grains simply aren’t easily digested unless they’re soaked for a while, to awaken the mechanisms that say, “Hey, time to sprout!” and unleash an amazing series of biochemical transformations. The soaking and sprouting process brings natural resting enzymes to life, increasing bioavailable nutrients. Increased nutrients and live enzymes aid digestion and strengthen the body’s natural healing process, increasing vital energy and wellness. The soaking and sprouting process also minimizes or eliminates nutritional inhibitors and toxic substances such as enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens. We recommend soaking and sprouting any nuts, seeds and grains that you plan to eat (unless someone else has already done it for you). The soak/sprout/dehydration process takes a bit of planning ahead (and a dehydrator), but it’s well worth it for the health benefits it confers. It also makes nuts and seeds taste amazing — extra-buttery and satisfyingly crispy-crunchy.
My personal favorite way to eat Dastony nut and seed butters is to make them into fresh nut/seed milk. Some people find pumpkin seed butter intense on its own, because it’s so incredibly nutrient-dense, but making it into a gentle creamy milk is an amazing way to help incorporate more pumpkin seeds into your diet every day.
If you’ve ever made nut or seed milk from scratch, you know how time-consuming it can be. Plus, there’s the waste factor (all those sad lumps of solid left behind), and the fact that you’re missing out on all that nutrition and fiber, no matter how much you aspire to use those hard-squeezed lumps for something one day. Pre-packaged nut and seed milks, convenient as they are, have their own set of issues: they use lower grade ingredients, unfiltered water, additives and synthetic vitamins, gums, thickeners and flavoring agents, and they pasteurize it all for shelf stability.
What's the solution? Make an instant pumpkin seed milk by blending Dastony pumpkin seed butter with purified water. You don’t even need a special high-speed blender for this — just put some pumpkin seed butter in the blender with some water (a good ratio to start with is one tablespoon of nut butter per cup of water), whirr at top speed for a few seconds, and you’ve got a gorgeous silky-smooth full-bodied pumpkin seed milk, ready to drink or add to your favorite primal cereal. (Holy Crap is a special favorite.) Because the stone-grinding creates such a small particle size, there’s no gritty residue or odd separation, just a perfect creamy pale green milk, like it just came fresh out of the pumpkin. Plus, unlike made-from-scratch nut milks, there’s no waste, no lost nutrition. You’re getting the whole nut.
You totally don’t need to do this, but sometimes I like to take my Dastony nut/seed milks even further by adding a pinch of salt and a few pinches of coconut sugar. Warning: if you do this, you’ll probably end up drinking the milk immediately before it makes it into your cereal bowl. If you dare take things further still, be lavish with the salt and coconut sugar, and add some cinnamon for the best horchata you've ever had.
Pro tip: make a big batch of basic Dastony pumpkin seed milk (no salt or sugar) and freeze it in ice cube trays. Add a few cubes to your smoothies. Instant milkshake! For a primal mint chocolate chip smoothie with an insane superfood boost, blend a cup or so of fresh nut milk, six sesame milk ice cubes, a little honey or coconut sugar, a pinch of salt, and a sprig of mint leaves. Stir in cacao nibs at the end. Mmmmmmmmm.
The inspiration for Dastony came from a desire to share what we feel is the healthiest and by the far the smoothest nut and seed butters. We are a family owned company with uncompromising standards of purity, taste, and integrity. Our values are in place due to our deep understanding of the benefits that can be achieved through quality ingredients, and when it comes to taste, well, we work tirelessly in this respect. Our integrity is unwavering and our loyal customers and fans would testify to this.
We use only the highest quality, organic nuts and seeds in the making of all of our Dastony's Gourmet Nuts and Seeds. We take it one step further by never adding any preservatives to our products. From farm to jar, Dastony is always chemical free.
It is critical that the fats found in nuts and seeds are never heated to "cooked" above 118 degrees Fahrenheit. Doing so will transform highly sought after 'healthy fats' into avoid-at-all-costs 'bad fats'. Dastony's unique process never subjects the ingredients to temperatures that exceed this threshold.
Stone grinders have been in use for over 2 million years from making olive oil to sesame paste. In ancient times people would use animals like elephants and mules to help push the large granite wheels.
The famed Dr. Gabriel Cousens, (of the Tree of Life Rejuvenation Center) has found that when stone-grinding nuts and seeds, the energetic frequency actually goes up and enzymes are kept stable.