Pea - plant-based proteins

Of our three shots, the pea is the friendliest. While broccoli has a sharp bite and wheatgrass has a distinctly grassy tone, pea is mild, slightly sweet, and almost creamy. It’s the shot most people start with, and that’s no coincidence.

The same rule applies here: one plant, nothing else.

What a pea shoot is

Pea shoots are the young sprouts of the common pea. We let the seeds grow for about ten to fourteen days, until there is a sturdy stem with a few leaves and sometimes a first tendril. We harvest at that point.

Unlike broccoli, where the plant remains tiny, a pea shoot gains real volume. You notice that during pressing: more juice comes out, and the juice is thicker and softer in flavor.

What pea shoots are known for

The pea has traditionally been a legume, and legumes are known for their protein content. In the young shoot, that protein exists in a different form than in the dried pea: less concentrated, but part of the complete, living plant instead of an isolated powder.

In addition, a pea shoot is strikingly green, and that green is chlorophyll. The same substance you encounter in wheatgrass, only less pronounced in flavor.

What we don’t claim: what that subsequently does in a human. Research is being conducted into plant-based proteins and chlorophyll, but that research rarely concerns exactly this product, grown in exactly this way. We prefer to stick to what we can point to.

Why protein from a shoot is different from protein powder

Pea protein is one of the best-known plant-based protein powders in the world. That powder is made by grinding the dried pea, removing the starch and fibers, and concentrating the protein. A fine product, but it is an intervention: only a fraction of what the plant originally was remains.

Our shot does the opposite. Nothing is isolated and nothing is removed. You don’t get a high dose of protein — a 30 ml shot isn't the place for that, anyway. You get what is naturally in the young plant, in the ratio that the plant itself created.

That is a different promise. If you want to increase your protein intake, it’s better to add a scoop of powder to your breakfast. If you want to know what a pea shoot tastes like and what is really in it, you have come to the right place.

From tray to bottle

The process is identical to that of broccoli and wheatgrass:

1. Growing. Ten to fourteen days, without pesticides.
2. Pressing. Cold and slow, without added water.
3. Bottling. Directly into the 30 ml bottle.
4. Freezing. Within twenty minutes of pressing.

The pea shot handles thawing a bit better than the other two. Where broccoli becomes sharper the longer it sits at room temperature, pea remains quite constant. So you can safely let it sit for fifteen minutes.

Measured, not assumed

The same applies to the pea shot: we have it independently analyzed and base our product information on those results. Not on a general nutritional table for pea shoots, because that says little about our seed, our growing conditions, and our harvest timing.

If the measured values deviate from what we expected, we adjust our information. Not our expectation.

Who is this shot for?

The pea shot is the best starting point if you aren't yet used to pure plant juices. Mild enough to swallow without hesitation, yet unmistakably plant-based.