Sempreverde was founded in 2011, in a small town by Lake Iseo (Brescia), specialized in protected cultivation of ten different types of organic sprouts that contain particular nutritious characteristics also known to be part of the SUPERFOOD catergory.
The extreme attention to the quality of the harvest makes us farmers who love what they grow and who care about every detail.
Years of passion for healthy eating allows us to continuously explore innovative food options created and treated artisanally.
Since 2015, we have been proposing a selection of organic RAWFOOD : thanks to the slow drying process at low temperatures, we are able to transform some smaller cereal sprouts and legumes in order to create fresh raw bars and crackers that are also vegan friendly and gluten free.
Sprouts are a miracle manifesting itself before our eyes. They grow through a series of biochemical processes occuirng in a seed that comes in contact with water (no soil is required). Each seed contains an “embryo”, or a miniatuarized plant that grows and releases many nutritional properties such as enzymes, vitamins, proteins, trace elements, Omega3, and so on and so forth. All this takes place during the germination process. They are much richer and nutritious than grown vegetables and dried legumes that we are accustomed to cooking. For this very reason, the sprouts are best consumed raw so that our body could absorb all the health benefits they have to offer.
After a few days of periodic watering, the sprouts are then ready to be consumed. They are washed, dried and stored in a refrigerated room for conservation, guranteeing fresh products in total compliance with the sanitary requirements.
Raw foodism is a diet based on natural foods, without alterations by industrial processes or heating. It is important to cosume raw or dried food as much as possible, because the cooking process destroys the enzymes that are naturally present in foods, forcing our bodies to produce their own digestive enzymes with great energy expenditure. The enzymes produced by our bodies are also not as effective as those found in food. The cooking also destroys the vitamins and microorganisms useful to invigorate the intestinal flora, and lowers the pH of the foods, making them acidic. The body, instead, prefers alkaline foods because if the acidity is excessive, it is more prone to disease.
Raw food is also alive and therefore full of vital force that the body requires. The fatigue and heaviness of those who consume cooked food is due to the fact that they are not able to give the body the vital energy that it needs. To give examples: a raw seed germinates unlike a cooked seed. A plucked fruit continues to ripen while a cooked fruit that is left uncosumed for a few days tends to rot.