Redwood Hills or Trader Joe’s Plain Goat Yogurt or you may use Sheep Yogurt or make your own from goat or sheep milk. Raw is best. If vegan or vegetarian, use plain soy milk. No sugar ever added to any of the milk.

Soak nuts and/or seeds-take enough for 1 week which is approximately 7 handfuls of raw organic nuts (walnuts, pecans, macadamia nuts, non-pasteurized almonds, etc.) and seeds if you like (pumpkin, sunflower, etc.) Note: Hemp seeds do NOT need soaking.

Place raw nuts/seeds into a large bowl. Fill with filtered water up to about 1-2 inches from the top of the bowl. Add about 1 tablespoon of pink Himalayan sea salt. Stir. Cover, soak at least 8 hours.

In the morning, drain the nuts/seeds into a strainer, to strain the water and rinse thoroughly until water runs clear.

Strain well. Shake off as much water as possible.

Add paper towels to a cookie sheet and spread the nuts/seeds on the cookie sheet and place in a 170F degree oven for about 1-1 ½ hours.

From time to time while in the oven, stir nuts to facilitate even drying.

Remove from oven, let cool.  Place into a Ziploc bag and store in the refrigerator.

After the soaking, these nuts and seeds are now live and ready to eat.

After you have the soaked nuts/seeds, take as much as desired of goat yogurt into a bowl, add about a handful of soaked nuts/seeds and enjoy!