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.

Quinoa Salad with Sun-dried Tomatoes

People often ask where they can get their protein. You can get protein by eating a balanced diet of fruits, vegetables, nuts, seeds, beans, legumes and grains. Well, unlike wheat or rice, the ancient grain quinoa contains a balanced set of essential properties. Quinoa is super versatile. You can make cereal with it, pancakes, and even bake gluten-free treats with quinoa flour. We combine it with crunchy, raw cashews, zesty sun-dried tomatoes and organic broccoli for this creamy, raw, sprouted, gluten-free quinoa salad. Make it for a tasty lunch, snack or dinner.


2 cups sprouted organic Quinoa (soak in 1 1/4 cups of water for 8 hours)
3/4 cup raw organic Cashews, soaked
1/4 cup raw organic Red Walnuts, chopped
1 tbsp organic Apple Cider Vinegar
2 tbsp organic Lemon Juice
2 cloves organic Garlic
1/2 tbsp organic Bariani Extra Virgin Olive Oil
1/4 cup organic Sun-dried Tomatoes
2 tbsp fresh organic Parsley, chopped
1/2 cup organic Broccoli, chopped
1/4 tsp Celtic or pink Himalayan sea salt


Place the 3/4 cup soaked cashews, apple cider vinegar, lemon juice, garlic, olive oil and salt into a blender and mix until super smooth. In a large bowl, place your quinoa, sun-dried tomatoes, broccoli and parsley and then pour in your blender mixture. Mix well, place in a serving bowl or dish, top with your red walnuts and enjoy. For lunch, try placing a scoop on a large green salad and drizzle on some balsamic vinaigrette.

Makes: approx. 4 cups
Preparation Time: 10-20min (not including soaking)

Thursday, October 09, 2014

Raw Chocolate Monster Eyes

Here’s a fun little recipe. Just in time for Halloween!


1 Tbsp raw, organic Cacao Powder

1/4 Cup raw, organic Cacao Nibs

1 1/2 Tsp raw, organic Maca Powder

1 Tbsp raw, organic Cinnamon Powder

8-10 raw, organic Medjool Dates

1/2 Cup raw, organic Almonds

1/4 Cup raw, organic Goji Berries

1 Tsp raw, organic Vanilla Extract

Shelled Pistachios
    (enough to make the eyes)


Place all ingredients into a high power food processor and blend until small pebbles form. Roll into balls and gently press a pistachio into each ball. Refrigerate to firm up the newly formed eyes.
    (Makes approximately 15 cookie balls.)