• Ingredients are vegan.
• Use of organic and/or wildcrafted ingredients, unless the ingredient is not available as organic or wildcrafted.
• Use of non-gmo ingredients.
• Avoids use of any heat or "cooking" above 135°F. For most dehydrators, this will be a setting of 115°F or less.**
• Use only ingredients that have not been exposed to temperatures above 135°F. **
• The use of nutritional yeast, while not raw is allowed. This exception has been made to support those that have chosen vegan lifestyles, to allow for sufficient dietary intake of vitamin B12.

• Avoids use of pasteurized or irradiated ingredients.

• Avoids use of commercially frozen ingredients as they are generally blanched, which denatures many of the food's ingredients.

• Avoids use of microwave or any ingredient that has been microwaved.

• Avoids use of commercial high-pressure processing.

• Nuts, seeds, beans, grains and legumes are to be sprouted or at least germinated/soaked. If you do not desire to at least germinate or soak these ingredients, please include a recommendation to the consumer to take a protein-digesting enzyme to deactivate the food's enzyme inhibitors.

• Potatoes should not be sprouted, as the sprout is poisonous.

• If your recipe calls for potatoes, they should be peeled and the peel discarded to remove the food's enzyme inhibitors.

• To balance and protect intestinal flora, all fermented foods, including unpasteurized vinegar should have an acidity level of 5% or below. Some examples of vinegar that meet this requirement are unrefined, unpasteurized apple cider vinegar, umeboshi plum vinegar, coconut vinegar and some brown rice vinegars.

• Avoid the use of food preservatives. Naturally obtained salt, like sea salt is allowed.

** Note: Many dehydrators raise the internal temperature of the ambient air approximately 20°F above the dial setting. For more information on this subject click here or consult with your dehydrator manufacturer.