COok with Acorn

Acorn is one of the most nutritionally dense foods on the planet.

Our bodies have evolved to eat acorn, and it has proven benefits for our microbiome and digestive system as well as lungs, liver, and heart.

Acorn’s low glycemic index doesn’t provoke insulin the way wheat and rice do, so it’s ideal for diabetics and anyone looking to lower sugar intake.

Vegetarians love that acorn is a complete protein. It contains a full set of amino acids used by the body to build muscle.

Oak trees support more than 6,000 other species and store ~80 tons of carbon an acre in California, but for two centuries they’ve been cut to make way for farms.

Wild harvests help us preserve habitat and protect our climate.

Native Oaks require no irrigation because their deep roots extend deep into bedrock. Replacing tree nuts like almond, walnut, and pistachio with acorn can help California save trillions of gallons of water every year - paving the way for restoration of rivers and salmon.

Instead of adapting our environment to grow non-native crops, we can adapt agriculture to the environment by eating what grows naturally.

From the best chocolate chip cookies you’ve ever eaten to creamy puddings, savory pasta and meatballs, hearty breads, and truly amazing fried chicken breading, acorn is the secret ingredient for chefs in the know.

Acorn is an incredibly versatile ingredient with a complex flavor. It’s nuttier than any grain, with significantly more depth.

Learn how to cook with this transformative ingredient on EatAcorn.com