Fuel your muscles, help regulate your immune system and synthesize hormones and neurotransmitters. Treat yourself to a delicious shake or smoothie and amplify your performance, recovery, and mood!

• 100% organic plant protein
• 22 grams of complete protein (includes Amino Acids)
• Only 3 grams of sugar
• Organic, Non-GMO, Gluten-Free, Soy-Free and Vegan-Friendly
• Enzymes to help ease digestion

Our Organic Veggie Protein is made of the highest-quality organic plant proteins available to provide an optimized amino acid profile. PLUS it’s enhanced with a unique hydrolyzing enzyme blend that has shown to break down protein into amino acids within 10 minutes for lightening fast amino acid delivery. It comes in two delicious flavors, with a texture so smooth you won’t be able to stop yourself from saying “No Whey!”

Benefits of Organic Veggie Protein

Protein is a key macronutrient essential for health and wellness because it provides the important amino acids our bodies need to repair damaged cells and tissues (muscles) and to produce a wide range of hormones, but sometimes our digestive systems simply don’t work as well as we need them to. Whether due to reduced enzyme production, low stomach acid, or an impaired/damaged GI tract, we can suffer uncomfortable digestive symptoms like bloating, constipation, and acid reflux after high-protein meals.

Organic Veggie Protein comes with a highly-effective, third-party tested enzyme blend called Prohydrolase® that breaks your protein down into amino acids within 10 minutes.

The Science: Third-Party Study

In fact, we’ve recently conducted a third-party study on both our grass-fed whey and organic veggie powders to show how well the proteins are hydrolyzed (broken down into individual amino acids). The study compared one ounce of protein with Prohydrolase® and one ounce without the enzymes as a control. In less than 10 minutes (the first measure point), almost 100% of the protein in the Prohydrolase® sample was hydrolyzed, while the control sample showed that even after 90 minutes (the last measure point), only a small amount of protein had been hydrolyzed.