Tuesday, November 25, 2014

Pumpkin Pie (Gluten Free, Soy Free, Vegan & Mostly Raw)

(Recipe by Helen Rose)

       2 cups Natural Zing American Pecans
       1 1/2 cups Natural Zing Dates (pit them)
       1 1/2 cups Natural Zing Cashews, soaked in water for several hours, then drained
       1/2 cup Natural Zing Coconut oil, melted
       1 1/2 cups cooked pumpkin puree
       1 teaspoon pumpkin pie spice
       1/3 cup Natural Zing Agave Nectar
       Natural Zing Himalayan Pink Salt to taste

1.    To make the crust: Place the pecans and dates in a food processor, along with a pinch of sea salt. Process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. If you'd like it to be a little sweeter, add a few more dates. Press mixture evenly onto the bottom and sides of a pie plate.  Use wax paper or parchment and small hand roller if you have them.
2.    Place the cashews, coconut oil, pumpkin, pumpkin pie spice, and agave nectar in a high speed blender or food processor, along with another pinch of sea salt. Blend till smooth.  You may need to use a tamper or spatula to move the filling around.  Once again, if the filling's not quite sweet enough for you, add some extra agave.
3.    Pour the filling over the crust. Use a spatula to smooth everything over. Transfer it to the freezer, and let it set for about four hours, or overnight. Set out on counter for about 20 minutes before serving then cut and serve!
4.    Makes 8-12 slices.

Monday, November 24, 2014

Family Holiday Survival Guide: 5 Healthy Solutions Every Mom Needs Know

by Helen Rose, Raw Food Chef & Family Health Advocate

This time of year can be particularly challenging to maintain a healthy life for you and your family.  All the activities, the shopping, the eating, and the travel can lead to unhappy unhealthy holidays, not at all what we want.   I’ve pulled together my top solutions for staying healthy during the holidays.

1.                  Eat Healthy Foods before you go to a party or holiday gathering.  How often do we rush out the door to make it to the party and are starving when we get there.  Worse your family is starving when they get there and once you get talking to your mom, your aunt or sister your children are seeking off to the cookie table eating sugar cookies or M&Ms.  So schedule to eat before you go. Feed your family the healthy foods you have at home, because you do not know what will be at the party. Still don't have time.... you have time for a smoothie with chia seeds and plant-based protein powder to fill you and your family up before you go.  In addition, I always bring a dish or two that I know my family can eat and we are sharing health with others.

2.                  Stay away from the Sugar.  It's been called a poison, a drug and a toxin, and scientists have started blaming it for everything from obesity to heart disease to diabetes. Sugar is toxic to the body.  Yes, I said toxic and it is the 1st way your body gets weakened to let illness into your body.  Lots of studies are confirming that sugar is highly additive, so once you start eating sugar you are on a slippery sloop, a downward spiral, of sugar addition for you and your family.  Yes the holiday are  full of sugar cookies, pies, candies, and all things sweet.  1) Don't make them, or make less sweet alternatives if you must.  Try using stevia, Natural Zing agave nectar, Natural Zing dates, or Natural Zing coconut sugar as sugar alternatives in your recipes. 2) Fill up on veggies and low sugar foods before you are temped to eat the additive sugar foods. If you are afraid Aunt Margaret is going to cry if you don't eat her cookies then simply say your doctor told your family not to eat sweet foods.   “The Doctor Said” is like the golden seal of approval for people of a certain generation.  It works and do not feel guilty about using it.  Whose going to be nursing your family through another round of the flu you or Aunt Margaret?

3.                  Get Rest.  I know this time of year especially for parents is busier than ever.  How can you fit it all in to your schedule....most mom's do what seems to make sense... sleep less...stay up late to fit all the shopping, food prep, bills, volunteer projects, work, ...  Life does not stop for a mom unless you are sick in bed and can't move.   That's my point.  Mom's tend to get 4 to 8 hours of sleep a night.  Six hours of sleep a night is not unusual for a mom, so if you are cutting into that already low level of sleep, then you are really weakening your immune system.  Maybe the laundry doesn't get folded so fast this week.  Maybe you can get the kids to help you more around the house ...after all Santa is watching.

4.                  Health on the go!  As much as we try and plan, we'll be out shopping, at school events, office events, on planes, and you'll be caught without a healthy option.  Be prepared.  Have some healthy snacks in your purse, bag, office draw, or car.  Wherever you are you can have a healthy trail mix, bag of nuts, a healthy bar, or a bag of dried fruit ready to eat and present to your children when they start getting hungry.  

5.                  Boost your Immune System Now!!!  You know that you are going to be around people that are not following the above advice and will be spreading viruses, colds, and sore throats because they don't want to miss this year's gathering.  Don't wait until you are starting to feel sick.  Start boosting your family's immune system now.  It's not hard.  My Super Immune Boosting Secrets: Stock up on Natural Zing's camu camu berry powder, this berry has 920% of the daily value of Vitamin C in 1 teaspoon – incredible!!! You can slip this into smoothies or orange juice. Chinese medicine reverse mushrooms like reishi, cordyceps, shiitake for boosting the immune system.   I have a blend of 12 immune boosting mushrooms called STR 12 it is considered the ultimate in boosting the immune system.  I mix this in hot chocolate and smoothies.  My kids love it, so it is not hard to hide the taste.

Start 2015 right, learn more family health tip or to contact Helen for a free consultation  http://eepurl.com/9kkVv .  From my family to yours have a happy healthy holiday!  Keep these health solutions in mind though the holiday season and into 2015.  

Wishing you abundant health,
Helen Rose

** Helen Rose is a mother of 2; wife of Natural Zing's president; raw food chef; owner of Superfoods on Main, a vegetarian cafe and superfoods store in Mount Airy Maryland; and a family health advocate providing personal coaching to moms seeking health solution.  www.SuperfoodsonMain.com  

Thursday, November 20, 2014

Thanksgiving Holiday Recipes...Dessert!

Try completing your holiday meal with this.

Chocolate Pecan Pie

(recipe by Jeff Rose)




1 1/2 cups Natural Zing Brazil Nuts
1 cup Natural Zing Medjool Dates, pitted
1 cup Organic Dried Banana Slices


Blend well in a food processor.

Press into a pie plate forming a crust.



1 cup  Natural Zing Cacao Nibs
1/2 cup Natural Zing Coconut Oil
4 oz. Organic Pecan Butter
1 cups Natural Zing Whole Pecans
1 Natural Zing Whole Vanilla Bean
1/2 cup Natural Zing Agave Nectar


Blend nibs, oil, vanilla bean, & pecan butter well in a high-powdered blender. Use spatula to work mixture into blade. (As the mixture warms up it will blend better.)

Add agave & blend briefly until mixed.

Pour into crust, smooth with spatula.

Decorate top with whole pecan halves. Have fun & experiment with different designs with the pecans.

Thursday, November 13, 2014

Thanksgiving Holiday Recipes

Thanksgiving Nut Loaf 


2 cups Organic Walnuts (soaked 6 hours & drained)
2 cups Organic Almonds (soaked 6 hours & drained)
2 tbsp Unpasteurized Miso
2 tbsp Fresh  Organic Sage, finely chopped
1 tbsp Fresh Organic Rosemary, finely chopped
1 tbsp Fresh Organic Thyme
1/4 cup Fresh Organic Italian Parsley, finely chopped
2 cloves Organic Garlic, chopped fine
1 medium Organic Onion, chopped very fine
4 stalks Organic Celery, chopped fine
1 Organic Carrot, shredded


Mix walnuts & almonds & soak the mixture for 6 hours & then drain.

Place walnuts, almonds, & miso into a food processor & mix well.

Add herbs into mixture (one at a time) into food processor & mix well.

Place mixture into a large bowl.

Stir in onion & celery.

Form into a rectangle shape about 2 1/4" thick & place on a sheet of teflex.

Place in dehydrator for 6 hours at 110 degrees. Dehydrate in the center shelf remove other shelves if necessary.

Remove teflex sheet and turn loaf over. Dehydrate for 2 more hours. Enjoy! (recipe serves 8)

**Nut Loaf can also be shaped into fun shapes like the turkey above. Have fun & experiment with it!**

Cranberry and Orange Relish


2 cups Organic Cranberries.
1 Organic Orange, peeled and seeded.
1 tsp Orange Zest
1/2 cup Agave Nectar




Chop cranberries and orange thoroughly with a food processor.

Blend in the agave nectar.

Stir in the zest.

Let stand for 1 hour or more before serving. (best if made 2 days in advance)

Thursday, October 30, 2014

Berry Camu Smoothie


1 Organic Banana
1 cup Organic Blueberries
1 handful of Organic Spinach
1/3 cup Orgainc Goji Berries
1/6 cup Organic Shredded Coconut
1 tbsp Organic Camu Camu Powder
1 tbsp Bee Pollen
1/4 tsp MSM Powder or OptiMSM Flakes
1 1/4 cup Organic Almond Milk

Place all ingredients into a blender and mix until smooth.

Thursday, October 23, 2014

Black Olive & Sun-Dried Tomato Tapenade


1 cup Peruvian
Dried Black Olives with Herbs, pitted

1/4 cup organic Sun-dried Tomatoes (soak for 2 hrs then drain)

Juice from 1 lemon

2 garlic clove, minced

1/4 cup (60ml) Bariani Raw Stone-Crushed 
Extra Virgin Olive Oil (have some extra used as needed)


Place the olives, sun-dried tomatoes, lemon juice and garlic in the bowl of a food processor and process until finely chopped. 

While pulsing the blades, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms.

Transfer to an airtight container and pour over extra oil to cover the tapenade surface (to prevent oxidation).

Thursday, October 16, 2014

Sprouted Wild Rice with Corn and Tomato

Soak wild rice in at least double the amount of water for 2 or more days. Rinse and change soak water at least 2 to 3 times each day. Soaked wild rice will never get as soft as when it’s cooked, but that’s what I love about it. It has a chewy, hearty mouth feel that’s really satisfying, especially when my body’s craving some complex carbs.


1 1/2 cup soaked Wild Rice (started with 1 cup + 2 cups soak water)
1 cup organic Cherry Tomatoes, halved
1/2 cup organic Corn Kernels
1/2 tsp organic Garlic, minced
1/2 tsp organic Jalapeno Pepper, deseed, dice, to taste
3 tbsp organic Cilantro, chopped
1 tsp organic Bariani Extra Virgin Olive Oil
1/4 tsp Sea Salt


Place all ingredients into a mixing bowl. Toss to mix well.
Will keep for 3 days in fridge.