Organic Pecan Pieces

  • Organic Pecan Pieces
  • Large Pieces
  • Raw Nuts, No Shell
  • Organic, Non-GMO
  • Gluten free
  • Country of Origin: USA

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Product Description

Pecan is considered to be one of the most antioxidant tree nuts. Native Americans who valued these nuts for their plentiful nutritious content and used them as a medication knew its healthful qualities.

How Organic Pecans Are Grown

At present, there are many farms that are engaged in growing organic pecans. On these farms, trees are cultivated with the help of environment-friendly techniques such as crop rotation, compost, biological pesticide control, and some others. Synthetic fertilizers and growth-enhancing substances are excluded from the process. As a result, organic nuts do not contain any pesticides, herbicides, or fungicides.

Why Organic Pecans Are Better?

All pecans – both organic and non-organic – are a powerhouse of healthful nutrients: protein, carbohydrates, and fat. They are especially rich in minerals – manganese, copper, zinc – and in vitamins. What is more essential – the nuts are packed with antioxidants. These phytochemical substances remove toxic free radicals from the body, thus defending it from numerous ailments. Recent studies have revealed the fact that organic pecans are up to 60% higher in the amount of antioxidants than non-organic ones.

Health Benefits of Organic Pecans

  1. Protection of the heart.
    Studies have shown that pecans are able to balance cholesterol levels and reduce the risk of hypertension. Their high content of monosaturated fat makes them invaluable for people with the heart and vessel disorders.
  2. Lower risk of type 2 diabetes.
    Although rich in carbohydrates, pecans help maintain blood sugar levels, which is of great importance for people who are inclined to this serious illness.
  3. Cancer prevention.
    High content of such powerful antioxidants as ellagic acid, vitamin E, beta-carotene, lutein, and zeaxanthin makes pecans helpful in reducing the risk of different types of cancer.
  4. Prevention of gallstones.
    Medical observations suggest that there is a link between eating pecans and decreased risk of creation of stones in the bile cyst.
  5. Anti-toxicity properties.
    Pecans help ward off toxic substances due to high content of fiber and protect the liver, kidneys, and bladder

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WARNING: Contains Tree Nuts

Packaged in a facility that also processes wheat

Cold Storage Recommended

Storage Time: up to 12 months

Country of Origin: USA


Nutritional Value

1 oz (28 g) of organic pecans contains:

  • Folates – 0.6 mcg (1.5% of RDA)
  • Riboflavin – 0.4 mg (3.1% of RDA)
  • Thiamin – 0.2 mg (15% of RDA)
  • Vitamin E – 0.78 mg (50% of RDA)
  • Phosphorus – 87 mg (12% of RDA)
  • Copper – 0.38 mg (42% of RDA)

RDA – Required Daily Amount

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Raw, Vegan Pecan Pie

Raw, Vegan Pecan Pie

Serves 8 to 10


For the crust

For the pie filling

  • 1 1/4 cups medjool dates, tightly packed, pitted, and soaked in warm water for at least an hour
  • 1/2 cup plus 3/4 cup raw pecans, divided
  • 1/4 cup melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Big pinch sea salt


To make the crust: Place the walnuts and pecans, sea salt, and coconut in a food processor and grind roughly. Add the dates and process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. Press mixture evenly onto the bottom and sides of a pie plate (alternately, you can press it into a 9″ springform pan). Drain the dates, reserving the soak liquid. Transfer the dates to a high speed blender or powerful food processor. Add the 1/2 cup pecans, coconut oil, vanilla, cinnamon, nutmeg, salt, and about 1/4 cup of the date-soaking water. Blend until the mixture is totally smooth.Pour the filling into the crust. Smooth the top over with an inverted spatula. Place in the fridge for at least four hours to set. Decorate the top with the 3/4 cup pecans, and continue to chill till ready to serve.


Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash


  • 2 acorn squash, halved and seeds removed*
  • 2 tbsp. olive oil
  • Coarse sea salt and pepper
  • 1 c. quinoa, rinsed –
  • 2 c. vegetable broth or water
  • 1/4 c. minced red onion
  • 2 tbsp. fresh parsley, minced
  • 1/2 c. raisins
  • 1/4 c. toasted pecans –
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. olive oil
  • 1/4 c. feta or parmesan cheese (optional)
  • toasted pepitas for garnish –
  • *TIP: Use an ice cream scoop to easily remove the seeds from the squash!*


  1. Pre heat oven to 400 degrees.
  2. Slice acorn squash in half and remove the seeds*. Spread olive oil on the inside
    of the squash and then place on a baking sheet, cut-side down and bake for 20-25 min. or until soft.
  3. Simmer quinoa, covered, in vegetable broth or water for 12-14 minutes, or until quinoa is cooked and liquid absorbed.
  4. Add the diced red onion during the final 5 minutes of cooking time.
  5. Remove quinoa from heat and mix in the raisins, pecans, balsamic vinegar, olive oil, parsley, parmesan and generously
    season with sea salt and fresh ground pepper to taste.
  6. Divide the quinoa stuffing amongst the four squash and spoon it.
  7. Garnish with toasted pepitas!

Happy Holidays!


Raw Chai Bars with Cream Cheese Frosting

Raw Chai Bars with Cream Cheese Frosting



  • 1/2 cup raw cashews –
  • 1 cup pitted dates –
  • 1/3 cup raisins
  • 3/4 cup raw pecans –
  • 1/4 tsp sea salt (little scant) –
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 – 1/4 tsp freshly grated nutmeg
  • couple pinches ground cardamom
  • few pinches ground cloves (about 1/16 tsp)
  • 3/4 tsp pure vanilla extract or 1 vanilla bean, seeds scraped out
  • 1 1/2 tsp freshly squeezed lemon juice
  • 1/2 tsp lemon zest


  • 1/2 cup (well packed) raw coconut butter (not oil)
  • 1/4 cup + 1 tbsp pure maple syrup or raw agave nectar
  • 1 tsp apple cider vinegar (or freshly squeezed lemon juice)
  • couple pinches cinnamon
  • Couple pinches sea salt


Line a loaf dish or similarly sized small pan with parchment paper. Place the cashews, dates, and raisins in a food processor. Pulse until the nuts and fruits are crumbly, then add the pecans and the remaining ingredients and process again, scraping down the sides of the bowl a couple of times, until the mixture has come together and becomes sticky (don’t overprocess, as pecans can make mixture too oily if overworked). Transfer the mixture to the prepared loaf dish. Press the mixture firmly into the pan (using a small piece of parchment is easiest). Prepare the frosting: Combine all the ingredients in a mini food processor, or mix very well by stirring in a bowl). Smooth the frosting over the base. Refrigerate for an hour or more until set. Cut into bars or squares and serve!

Enjoy it!