Sunday, December 13, 2009

AmaZing Holiday Specials from Natural Zing

Summary of AmaZing Holiday Specials below.

Holiday Message:
Happy Holidays from Natural Zing! Thank you for your support this year. This has been an amazing year, we've brought in some new exciting products from new juicers to new superfood blends. We launched a new line of superfood snacks for kids and are offering additional sizes of your favorite foods. As this year comes to a close, we feel very blessed to have remained very stable in during unstable economic times and we have retained and added to our amazing Natural Zing team. The new year holds more exciting improvements and new offerings, we're sure you will like all the new improvements and new products you'll seen in 2010. We wish you a very healthy new year!

Summary of amaZing Holiday Specials from Natural Zing
along with the above link to Holiday Sale Items:

Save $30 when you purchase $150...see details.
Free Nama Shoyu, 32 oz...see details.
Free Goji Berries, 8 oz ... see details.
Discounted Juicers ... see details.

Friday, December 11, 2009

Save $30 at

With your next purchase of $150 or more now through December 24th, 2009 receive a $30 gift certificate that you can give to someone as a holiday gift or keep for yourself.

Promo Code: $30Giftc1224$150

Type promo code in comments during check out. You will receive your gift certificate in your order. If you would like an electronic gift certificate instead, please call or request in comments section with the code.

Order today 1-866-729-9464 or

Starts 12/13/2009 after 5pm EST.
End 12/25/2009
Retail Customers only!
Only one promotion per order.
Not available with any free shipping offers.

FREE Nama Shoyu - Raw Organic 32 oz

Scratch and Dent Special

We had a few labels of Nama Shoyu, 32 oz were scratched or discolored during shipping. Great for you! We have 12 that will go fast.

Receive a Nama Shoyu, 32 oz (raw, organic) FREE with your purchase of $50 or more. Promo Code: Nama32S&D$50

A value of $20!!

SUPPLIES ARE LIMITED... we only have 12. They will go fast.

Order today 1-866-729-9464 or

Starts 12/11/2009
End when supplies run out.
Retail Customers only!
Wholesale customers we will sell them for cost. Call!
Only on promotion per order.
Not available with any free shipping offers.

Free Goji Berries from Natural Zing

You receive a FREE 8 oz bag of Goji Berries with your purchase of $50 or more.
Promo Code: Goji81231
Promotion ends 12/31/09, put code in comments or mention during call. No need to add goji berries to your cart unless you want more.

Order today 1-866-729-9464 or

Starts 12/11/2009
Retail orders only
Only one promotion code per order.
Not good with any free shipping offers.

Thursday, December 03, 2009

Discounted Juicers at Natural Zing

For the holidays, Natural Zing has unbelievable DISCOUNTED juicers, blenders and dehydrators. Check out our new lower prices as well as our new appliances added.

Natural Zing's Kitchen tool section!

Don't miss this special! Treat yourself to a great gift or someone very special. Natural Zing President, Jeff Rose, gifted himself a Champion juicer for Christmas back in 1986... it still works like a champ! In 2002, his wife purchased a Vitamix blender for him for Christmas... it is used several times a day and it works fabulous. For Christmas 2003, Natural Zing President purchased an Excalibur Dehydrator for his wife...she loved it so much that she purchased the 9 tray version two years later. Natural Zing purchased Total Blender for the Natural Zing staff for Christmas of 2005 and this too is used several times a day... continues to work great!

Give the gift of health to someone you love!

Free Kelp Noodles from Natural Zing

Free Kelp Noodles with any order. Offer expires 12/6/2009.

Type: kelp120509 in the comments area of the order.

Monday, November 23, 2009

New Bulk Sizes at

See our new bulk section on the website.

Almonds (Raw, Organic, Sproutable) 2.5 lb, 5 lb, 10 lb, and 25 lb.
Brazil Nuts (Raw, Organic, Shelled) 2.5 lb, 5 lb, and 10 lb.
Cacao Nibs, Raw Organic (Raw Chocolate Pieces) 2.5 lb, 5 lb, and 10 lb.
Cacao, Raw Organic Beans (whole) 2.5 lb, 5 lb, 10 lb.
Cashews, Vietnamese (Raw, Organic) 2.5 lb
Certified Organic Goji Berries 10 lb.
Cocoa Butter (raw, organic) 5 lb and 10 lb
Cocoa Powder (raw, organic) 5 lb and 10 lb
Hemp Protein Powder (Raw, Organic) 2.5 lb
Hemp Seed Nut (Raw, Organic) 2.5 lb, and 5 lb.
Lucuma Powder (Raw, Organic) 2.5 lb and 10 lb.
Macadamia Nuts (Raw, Organic) 5 lb
Mesquite Pod Meal - Raw, Organic 2.5 lb, 5 lb, and 10 lb
Organic Hunza Raisins 2.5 lb and 5 lb.
Organic Raw Shredded Coconut, unsulfured, unsweetened 2.5 lb and 5 lb.
Organic Raw Sunflower Seeds (hulled) 2.5 lb
Organic Sun Dried Wild Mulberries, 2.5 lb, and 5 lb.

Wednesday, November 18, 2009

Mincemeat Pie (raw pie)

Mincemeat Pie

2 c. mixed raisins & currants (Thompson, red flame, golden)

½ c. walnuts, chopped

¼ c. pecans, chopped

¼ c. almond butter

1 tsp. cinnamon

¼ tsp. each nutmeg, allspice & ginger

Pinch of clove, cardamom or mace

1 tsp. vanilla extract or (1 Vanilla bean)

1 tsp. lemon juice

½ c. orange juice

1. Stir ingredients together well and let sit overnight.

2. Spoon into 9” pie crust

Serving Suggestions: Core an apple and cut into two donut style shapes, stuff with filling. This creates Stuffed Apples.

Almond & Date Pie Crust

2 c. almonds

1 c. dates, packed about 24 (a few extra won’t hurt).

1. Mix almonds and dates in a food processor until doughy.

2. If moist enough: Mold into a big oval shape. Roll the ball out between wax paper to about 1/8” thick. Peel off one side of the wax paper and invert into a 9” (un-oiled) pie plate and press with fingers to form a crust.

4. If you want a crunchy crust, then dehydrate the pie crust for 1 hour.

Optional: You can also use almonds soaked and dehydrated.

Sweet Potato Pudding Pie (Raw Pie)

Sweet Potato Pudding Pie
4 c. raw sweet potato peeled
1 c. raw macadamia nuts (soaked 8 hours and drained)
1 c. raisins
¼ c. dates (raisins and dates soaked for 8 hours)
1 orange juiced
1 c. filtered water
1 avocado peeled and seeded
½ c. agave nectar
2 tsp. vanilla extract or 1 vanilla bean
1 tsp. cinnamon (dried ground)
¼ tsp. nutmeg (dried ground)
½ tsp. ginger (dried ground)
1/8 tsp. allspice (dried ground)
1 tsp. Celtic Sea salt
1 tsp. psyllium

1. Soak the dates and raisins with juice from 1 orange and the rest filtered water to make up 1 cup of liquid. Soak for 8 hours. (Make sure the raisins are soft. Soak longer if necessary.)
2. Soak macadamia nuts for 8 hours and drain.
3. Blend the date/raisin mixture with the avocado, agave nectar, vanilla, cinnamon, nutmeg, ginger, salt and macadamia nuts in a blender until smooth. Add a small amount of water if absolutely needed to make the blend smooth.
4. Add the sweet potato & blend until smooth.
5. Add psyllium and blend well (or other thickener).
6. Let sit for 10 minutes and blend well again, add more thickener if needed.
7. Pour into pie crust.

Almond & Date Pie Crust
2 c. almonds
1 c. dates, packed about 24 (a few extra won’t hurt).

1. Mix almonds and dates in a food processor until doughy.
2. Press into pie plate
3. If moist enough: Mold into a big oval shape. Roll the ball out between wax paper to about 1/8” thick. Peel off one side of the wax paper and invert into a 9” (un-oiled) pie plate and press with fingers to form a crust.
4. If you want a crunchy crust, then dehydrate the pie crust for 1 hour.

Optional: You can also use almonds soaked and dehydrated.

Clothing Closeout Sale

Natural Zing is discontinuing selling clothing on our website and this list is the last of what is left.

quantity left



Sun/Moon Long Sleeved Shirt, $20



Sun/Moon Long Sleeved Shirt, $20



Green Hoodie, $60



Green Hoodie, $60



Green Hoodie, $60



Green Hoodie, $60



Love Earth Yellow T-Shirt, $15



Ivory Baby Tee, $5



Moss Natural High T-Shirt, $15



Clay Long Sleeved T-Shirt, $15



Retro Tank Top, $5



Future Farmer Kids Shirt, $5



Future Farmer Kids Shirt, $5



Light Blue Men’s Beach Pants, $30



Orange/Brown Men’s Beach Pants, $30



Purple Women’s Bells Beach Pants, $30



Jeans Type Blue Men’s Pants, $30

Tuesday, November 10, 2009

Pecan Pie (Raw & Organic)

Pecan Pie (raw, organic)

3/4 c Pecans, chopped
1/4 c Whole Pecans
1/3 c Honey, or 2/3 c dates,
soaked for 3 hours
1/3 c Almond Butter
1 Lg Mango, or 2 small

1 c Brazil Nuts
1 c Dates
1 c Banana Chips

1. Prepare crust by blending nuts and
dates in a food processor.
2. Press crust into pie plate using wax
paper or your hands.
3. Blend Filling ingredients in a food
processor or high-powered blend, pour
into crust and decorate.

Monday, November 09, 2009

Peach Pie (raw pie)

Peach Pie

2 Peaches
1/2 c Coconut Oil
1/2 c Cashews
1 Vanilla Bean, scraped
or vanilla powder
1 Dash of Salt
1/4 c Agave Nectar

1 c Brazil Nuts
1 c Dates
1 c Banana Chips

1. Prepare crust by blending nuts and
dates in a food processor.
2. Press crust into pie plate using wax
paper or your hands.
3. Blend Filling ingredients in a food
processor or high-powered blende, pour
into crust and decorate.

Banana Cream Pie and Cocunut Custard Pie (Raw Pies)

Banana Cream Pie

4 Bananas
1/4 tsp Sea Salt
1 16oz Jar Artisana Coconut Butter
1/2 c Agave Nectar
1 Tbs Vanilla Powder
2 Tbs Lucuma Powder

Coconut Custard Pie

1 1/2 c Coconut Butter
(whole ground meat)
1 Lemon (juiced)
1/2 c Coconut Oil
1/4 c Agave Nectar
1/2 tsp Vanilla Extract
Dash of Salt
1 c Shredded Coconut
1/4 c Water

2 c Brazil Nuts
2 c Dates

(for BOTH pies)
1. Prepare crust by blending nuts and
dates in a food processor.
2. Press crust into pie plate using wax
paper or your hands.
3. Blend Filling ingredients in a food
processor or high-powered blende,
pour into crust and decorate.

Chocolate Fantasy Pie, Raw Organic

Chocolate Fantasy Pie

1 c Cacao Nibs
1/2 c Coconut Oil
1/2 c Cashews
1 Vanilla Bean
1/2 c Agave Nectar

1 1/2 c Almonds
1 1/2 c Dates, pitted

1. Blend nibs, coconut oil, cashews
and vanilla bean in a high-powered
blender. Use a spatula to work mixture
into blade. As the mixture warms
up, it will blend together.
2. Add agave and blend briefly until
mixed. Pour into crust, smooth with
spatula. Refrigerate or freeze for 3

Blend nuts and dates in a food
processor well. Press into pie plate

Chocolate Sauce
22 oz Agave Nectar
2 oz Cocoa Powder
1/8 tsp Sea Salt
1. Blend all ingredients in a blender,

Extra Virgin Coconut Oil, Organic

New lower priced Coconut Oil available!

Coconut Oil by Chefbliss

Ever since I started making raw desserts I have only used the QFI Brand Virgin Oil De Coco Creme coconut oil. It was the only one that gave me consistent results. People always asked and still do, How do you make your pies and ice creams taste so good? I tell them the ingredients, usually only 5 and they say mine never turn out like yours. I tell them about quality of ingredients. Your creations will only ever be as good as the ingredients in them. If I am preparing things for raw potlucks, cooked friends and relatives I always make absolutely sure I have the best ingredients. That is one of the main missions of Natural Zing, to only sell the best quality products. For the most part we have achieved that, we sell what we want to eat. Why should we sell what we would not consume ourselves?

For the last 6 years we have only sold one type of coconut oil. Yes, it is one of the most expensive brands out there. I have not been happy with any other brand (until now). I have tried coconut oil from many many places over the years. The coconut oil in most Natural Markets is usually "other than" the best ever. Now we have sourced a high quality organic coconut oil from Mexico and it is available at very reasonable prices. Let your holiday creations flow with our new coconut oil. There are many benefits of coconut oil. It is one of the best things to have readily available in every kitchen.

In addition to our great raw organic vegan pies and ice cream we sometimes spread coconut oil on flax crackers. My 3 yr old son actually will ask for coconut oil on his crackers (he doesn't know what butter is and has never seen or tasted it). Buy coconut oil for your friends and relatives. Let your cooked food friends know to use coconut oil for stir frying, on popcorn or as a butter replacement. Currently it is available in 15.5 oz and 1 gallon sizes. If you need ideas for pies and ice cream, send Natural Zing an email and I will send you some of my favorites that are surely to please everyone.



November Specials

November Specials:
Golden Bean Chocolate Bars
Sales Price $6.95 (reg. $10)

Peruvian Sundried Unsalted Olives
Sale Price $8.90 (reg. $11.95)


Sunday, July 26, 2009

Natural Zing's AMA-ZING Savings!

Click here for Natural Zing's AMA-ZING Savings!

Natural Zing Chocolate Bars

Natural Zing brings you three amazing chocolate bars - Triple Maca Blend, Merlins Elixir Blend, & Sunset.

Natural Zing Triple Maca Blend Chocolate Bar

The therapeutic energetic chocolate experience. The most unique healthy, powerful chocolate available. Start with the elemental taste and multiple health benefits of raw, organic cacao. Add three kinds of maca and Crystal Manna for mood and concentration enhancement, then blend in Vanilla Beans. Simply Delicious, Simply Delightful.

Triple maca chocolate contains maca, maca premium (extreme extract 2:1) and purple maca premium (extreme extract). Finished with original pick crystal salt.

Natural Zing Merlins Elixir Chocolate Bar

The therapeutic energetic chocolate experience. The most unique healthy, powerful chocolate available. Start with the elemental taste and multiple health benefits of raw, organic cacao. Add Merlins Magic Roots Elixir for energy and Crystal Manna for mood and concentration enhancement, then blend in Vanilla Beans. Simply Delicious, Simply Delightful.

Merlins Roots Elixir contains Maca (Lepidium Meyenii), Marshmallow Root (Althaea Officianalis), Slippery Elm Bark (Ulmus Rubra), Dong Quai (Angelica Sinensis), Ginseng (Panax Quinquefolium), Nettles (Urtica Diocia), Ashwaganda (Withania Somnifera), Astragalus Root (Astragalus Membranaceus), Burdock Root (Arctium Lapps), Dandelion Root (Taraxacum Officianalis) (Natural Zing), Fo-Ti Root (Polyganum Multiflorum), Licorice Root (Glycyrrhiza Glabra), Sarsaparilla (Smilex Ornata), Suma (Pfaffia Paniculata Martius Kuntze), Triphala (Trifala), Wild Yam Root (Dioscorea Villosa), Bilberry Leaf (Vaccinium Myrtillus), Catsclaw (Unicaria Tomentosa), Gingko Leaf (Gingko Biloba), Gota Kola (Centella Asiatica), Kelp Powder (Lamineria Speciea), Milk Thistle Seed (Silybum Marianum), Olive Leaf (Olea Suropaea), Pau d'Arco (Tabebuia Impetiginosa), Passion Flower Herb (Passiflora Incarnata), Saw Palmetto Berries (Serenoa Repens), Anise Seed (Pimpinelli Anisum), Cayenne (Capsicum Annuum), Cinnamon (Cinnanonum Cassia), Ginger (Zingiber Officianale), Irish Moss (Chrondus Crispus), Shizandra Berries (Shizandra Sinensis), Vanilla Orchid Bean (Vanilla Planifolia). Finished with original pick crystal salt.

Natural Zing Sunset Chocolate Bar

The therapeutic chocolate experience. The most unique healthy, powerful chocolate available. Start with the elemental taste and multiple health benefits of raw, organic cacao. Add Plant Mineral Complex, Frankincense, and Crystal Manna for mood and concentration enhancement, then blend in Vanilla Beans. Simply Delicious, Simply Delightful.

Friday, May 15, 2009

Peruvian Sundried Olives BACK IN STOCK!!

We have 8 different varieties of our black Peruvian olives. Five of them are dried black.

Click here to go to the Peruvian Olives.

Monday, April 20, 2009

Natural Zing's Top 15 Green Business Practices.

1. Sells only raw vegan food which uses minimal energy to make (except from the sun). No animals have to be fed or killed to produce this food. This means LOTS of WATER and RESOURCE SAVINGS!

2. Sells wild crafted products from the Amazon rainforest to provide Amazon natives with an income that is derived from maintaining the rainforest not cutting it down.

3. Heats our offices with soy-bio-diesel fuel. Additional heat is provided by a stove that burns corn which is purchased from a local farmer.

4. Uses recycled and reused boxes and packing material.

5. Uses biodegradable corn starch packing peanuts.

6. Uses recycled 100% post consumer, non chlorine bleach paper for all paper uses.

7. Uses recycled 100% post consumer waste paper and soy-based ink for our catalogs.

8. Uses recycled paper and soy based ink for product labels on Natural Zing branded products.

9. Uses green energy for our electricity.

10. Uses energy star appliances.

11. Natural Zing’s new warehouse is a green building which has a passive solar design that reduces heating and cooling costs. In addition, it has radiant heat flooring and is painted with low VOC paint.

12. Recycles ink cartridges, electronic devices, paper, glass and plastic.

13. Though the warehouse, because of its design,uses minimal electricity, solar panels will be installed this fall to power the warehouse and the adjacent building that holds our offices.

14. Uses sunlight as much as possible as our light source.

15. Consciously seeks ways to reduce our footprint on the earth. Our new area of focus is packaging. We are researching compostable packaging for our labeled products.

In addition: The owners of Natural Zing grow food in their greenhouse dome all year and give our harvest to employees, friends, family and neighbors.

Wednesday, April 01, 2009

Jeff's Raw Food Story

I grew up outside of Baltimore, MD with a mother who has a Master’s Degree in Early Childhood development and had a career in teaching Home Economics. I always loved plants and was also encouraged to “play” in the kitchen. I became interested in food at a young age. I could look and prepare recipes from cookbooks by myself at age 10. I started grocery shopping as a teenager because my parents divorced and my mother worked full-time and suffered various illnesses. Being a teenager in the 1970’s was interesting. During this time I toured the California vineyards with my dad and upon returning home bought a wine making kit and I started helping him make wine. At age 13, I made my own wine in my mom’s basement and used to share it with neighborhood friends. During this time I also had some aunts that were experimenting with vegetarian eating. One of my aunts was staying with us and one day looked in our cupboard, found a can of kidney beans, a package of spaghetti and a container of yogurt in the frig. She mixed the beans and yogurt with spices into a sauce and put it over the spaghetti. I was amazed at how easy it seemed. My mom had bought Laurel’s Kitchen and The Moosewood cookbooks on my aunt’s recommendations and I started making my own vegetarian recipes. Vegetarian eating became a choice just like eating Italian or Mexican food and I made that choice often.

As a child we always had a small garden in the summer. And after my dad left I took over the gardening. I had observed my Grandfather doing garden work often. He had a large one acre garden and we used to see all kinds of vegetables growing there most of my life. We used to pick tomatoes and eat them right off the vine. My uncle’s were also in agricultural and food related careers. One of my uncles carried a salt shaker in his pocket and salted his tomato up right there in the garden. We all stood in the garden and ate the vegetables. In my garden, I grew tomatoes and cucumbers and a few other things. Once or twice I even grew a few plants that were illegal in the United States.

At age 15, I worked in a high volume restaurant and I continued to work there throughout the rest of high school. I worked through every non-management job and position in the restaurant up to head cook.

While in college in the 1980’s, I made vegetarian chili and took it to a chili cook-off. People loved the chili. My mother seemed to always be telling us the latest health kick or beneficial food or vitamin. I watched my mother quit smoking and drinking and give up drinking caffeinated products. I became interested in learning about healthy things but also was experiencing some addictions of my own. After 5 years of college I decided to work full time. I had number of part time jobs while in college. I ended up full time in another restaurant, this time it was upscale fine dining where everything was made from scratch. Once again, I worked my way up through every position and learned and memorized all their recipes. As a prep-cook early in my employment, they allowed me to make a soup, I made Oriental Vegetable soup. The soup was an instant hit and they sold 10 gallons, one bowl at a time, at lunch that day. They had me document my recipe and added it to their set of company recipes and would offer it a few times per month. Employees and customers all loved it.

By the mid to late 80’s my addiction to alcohol (and other things that also included food) became more than I could handle. I almost died 3 or 4 times in horrific, miraculous accidents. I decided to look into addressing my addictions. I found a non-traditional recovery group. I lived and worked at that time in a “planned” city Columbia, MD that had forward looking institutions and individuals. There are no straight roads in Columbia and business signs are practically hidden. It is almost impossible for a newcomer to find a gas station. Columbia also has 200 miles of bike paths.

One day I showed up for a recovery group meeting and the counselor started telling us about food addictions and the relationship it has with our emotions. He invited us to try something new: go practically all raw. He asked us to eat only fruit in the morning, drink only grape juice, eat a big salad for lunch and dinner. He encouraged us to go visit a local natural market and buy only organic food. He basically told us we can eat our way out of our addictions. I became hooked and I wanted to know more. He further explained things like various food addictions such as wheat, corn, sugar, meat, dairy, and potatoes. He said we would not know what we were addicted to unless we got away from everything and then upon reintroduction we could discover the allergic symptoms associated with food addiction. The symptoms became masked when the allergen is always present. He explained to us the best to worse of whatever anyone wanted to know about. There is white bread, soft wheat bread, whole wheat bread, hard whole multi-grain bread, sprouted grain bread, manna bread. He would tell us what to try. I started buying Shiloh Farms 7 Grain Sprouted bread. He mentioned tap water, bottled water, filtered water, distilled water and spring water. He gave us a lot to think about. We all had to agree to eat this way for 6 weeks. Each day or week we would discuss what was happening to us. He also discussed emotions and communication. It was a full program but food was a big part of it. It used to take me 45 minutes to eat a big salad for dinner. I really started to connect with what goes in my mouth with my well-being. I used a tax refund in 1988 and bought a Champion juicer and a bicycle, and I started biking a lot.

I also began to buy and read books that were recommended like Sugar Blues and Killer Salt. I started spending my time researching diets and high nutrition foods. I read books like Smart Pills and Mind Food, Natural Healing (Soltanoff), Folk Medicine (Jarvis) and many diet books like The Zone Diet, The Alkalarian Diet and Sugar Busters. I started taking Gingko Biloba in 1992 because of its incredible antioxidant properties along with other supplements like ginseng.

In the early 1990’s, I went back to college, eventually left the restaurant, graduated with a computer programming degree and went to work in a corporation. Throughout the 90’s I was a software engineer and worked for various corporations and continued to read health and diet books as a hobby in the evenings and weekends. I got married. I continued to make vegetarian choices at least 4 days per week. My wife and I agreed not to buy meat in the grocery store. I always loved going to Natural Markets and looking at all the health foods, supplements and produce. We would buy organic food on sale and go to farmers market when available. I would often take big bags of veggies and eat lunch at my desk munching down loads of celery sticks. It became important to eat a good amount of vegetables. Over 50% of my diet became raw veggies. I grew veggies in the back yard of a townhouse. I had grape vines, 2 peach trees, and grew kale in a yard 25 feet wide and 20 feet long. Around 1997, I started practicing a diet close to the Zone Diet and Alkalarian diet. I started biking and running in the local parks and woods. I had put a few extra pounds on eating lunches out in the mid-90’s (when I wasn’t practicing any particular diet and I had hit my high weight of 216). No matter how much biking I did the weight never seemed to leave, but I did get down to 208. In 1999, when I decided it was time to go all organic a great new big market opened near us and all the produce they sold was organic. I threw out all my conventional spices and everything in my kitchen and bought all organic. I decided that food had to be a very high priority and we should only eat the best we could.

In 2000, I decided to go all vegetarian from being about 60% previously. During the year 2000, I ate complete vegetarian (pastas, rice, potatoes) for the entire year. I didn’t feel any better than I did on my previous diet. So in 2001, I decided to go straight vegan. I was vegan for the entire year and didn’t feel that much better. I was still biking and my weight was still around 208, with my belly sticking out a little. In 2001, I also had to leave my corporate job. I believed there was something else I needed to be doing rather than climbing a fictitious corporate ladder, lying my way to the top. I left this job in May of 2001, and my wife became the supporter of our family (her and I).

One day in 2002, my mother came back from the Natural Market (we convinced her to eat organic also) and handed me a book called Nature’s First Law, the Raw Food Diet. I thought, “a diet book”, excellent I’ll read it! The booked seemed slightly radical by ending each chapter with “cooked food is poison”. This made me start thinking about all the diet books I had read and what was in common between them all. It occurred to me that all books encourage people to eat more raw fruits and vegetables, and that fruits and veggies can be alkaline forming. It showed that alkaline food must be responsible for getting people healthier and helped them lose weight and detoxify. I decided in the summer of 2002, I would eat 80% raw and also do a cleanse. I read Sunfood Diet Success System as well as other books. I started learning how to prepare various raw food items. I bought goji berries and did a great deal of research into a whole range of food and supplement products. I found that I was forcing myself to eat cooked each day, that the 20% cooked became the focus. I decided in September 2002 to go 100% raw and it seemed easier than 80% raw. I began to ask my local natural market to carry certain products and to sell them to me by the case. I expected a case to be discounted. This quickly became a hassle for them and me. My wife suggested I start a business and start selling these amazing products I had discovered. So I did and I started buying things for myself and interested family members.

I decided at this point that most things in the natural market are not really healthy and wondered why we couldn’t have a store where everything is actually healthy? In 2003 I started Natural Zing in a townhouse lower level. I created a website and started procuring the best products I could find. I had tractor trailers pulling up to a garage townhouse dropping off products. I did every job by myself for the first two years. I answered every phone call, helped every customer and packed every box. Every penny that Natural Zing earned went back into growing the business. I thoroughly enjoy helping people make healthy changes and improving the quality of their lives and achieving their goals.

During this time, I starting making all sorts of raw food concoctions. I used my knowledge of all the recipes I had learned up until then and started making incredible raw food. I would share this with customers and teach them to use the ingredients and products and make things themselves. I became an expert in pie and ice cream making.

Natural Zing continued to grow by word of mouth. I did not believe in or have time to do much marketing. Natural Zing has had a few different locations. In 2005 I started adding some employees to help. By 2006 I was able to give my wife a job and get her out of her corporate rat race. In 2007 I built my own warehouse with climate control and green technologies. My wife and I moved to a great property where I could grow many plants. The property we found already had lots of edible landscaping. We continue to develop our property and use it to teach people to grow their own food. We have put about 45 fruit trees and 30 fruits bushes in here. I installed a dome greenhouse for year-round growing (in Maryland).

It has been a great journey and I have found where I belong, eating raw food. Now in 2009 the dream continues. More edibles will get planted this year. We just found and moved 24 black raspberries that we are going to trellis. We are working towards growing plenty of food to share with others. The greenhouse is currently exploding with greens. Natural Zing is doing well. We have great employees that can help customers with their questions. I currently focus on keeping operations running smoothly as well as many other things. We have great projects planned for the future.

I have also always been interested in everything green. I continue to incorporate green technology into my life and business from rain barrels or alternative energy sources to recycling. I know and hope others will find that our future depends on people eating a raw organic vegan diet. It is a diet of peace and prosperity with nature and each other. It is a diet that helps one find who they really are and what path they can walk. I found my path. I am here to serve.

You can find out more about Jeff Rose by visiting the following links:

Thursday, March 26, 2009

Raw Food Book Favorites

We often get asked which raw food books we recommend or which are our personal favorites. So here they are . We asked our customer service team for their favorite raw food books.


Ani’s Raw Food Kitchen

Complete Book of Raw Food



Ani’s Raw Food Kitchen


Eating for Beauty

The Vegetarian's Guide to Diet & Salad



Rainbow Green Live-Food Cuisine

Living Cuisine

Ani’s Raw Food Kitchen

The Almond Milk Book


I am Grateful,



Living on Live Food

Complete Book of Raw Food

Sunfood Diet Success System

Raw Food Detox Diet


Sunday, February 22, 2009

Up to 50% off New Year's Resolution Specials!

Maybe you need help staying motivated, you're running out of supplies, you've gotten distracted from your New Year's resolution, or you just figured out what you need to change and how. Whatever the reason, Natural Zing is here to help you keep your New Year's resolution by offering up to 50% off the best foods, kitchen supplies, and eco-friendly clothing.

It is not too late to start your resolution and it is too early to give up.

Much Love!
Natural Zing
Click here

Friday, February 06, 2009

More Specials & New Products

February Specials:

Orders of $50 or more receive 2 carob pods. promo code: carobpod0208 in comments.

Orders of $90 or more receive one Love Chocolate bar. promo code: lovecholo0208

Specials end Feb. 28, 2009.

New Products:
Lots of chocolate and treats for you and your valentine.
Gnosis Chocolates
Sacred Chocolates
Almond Vanilla Macaroons

Peruvian Sundried Pitted Black Olives (cured) are BACK in STOCK!!!

One of the best olives on Earth is back! Olive people unite! When we introduced the Peruvian Sundried Pitted Black Olive in 2007 they were an instant hit. Every time they sell out quickly. Loved by everyone, really, everyone.

These jumbo ripe raw organic Botija olives (sometimes called "botilla" olives) from Peru have been dried at low temperatures (below 110 degrees farenheit), pitted and cured with a touch of sea salt. All the natural oil of the olive is intact, very juicy. This is a premium olive grown on the coastal desert plains of southern Peru. Ecologically cultivated, hand-picked & packed with extraordinary care. These delicious naturally cured Botija "botilla" olives will complement almost all of your culinary creations.
Peruvian Botija "botilla" Olives Share some botija ("botilla") raw olives with your family and friends. Great for parties.

Peruvian Sundried Olives Salt-Free are BACK in STOCK!!!

The much loved and waited for Sundried Peruvian Uncured Olives are back!

So rare is it to find a salt free rare is it that you find such an amazing tasting rare is it that you find such a nutritious olive. This olive is for olive lovers. If you've never tried is like bitter chocolate, but once you eat them for a while you are hooked forever.

These are raw organic sundried peruvian unsalted black olives from Peru. Nothing but the raw olive which had not been cured, no salt added. Peruvian raw olives from the tree, sundried and placed in a jar. This is a premium sundried organic olive grown on the coastal desert plains of southern Peru. Ecologically cultivated, hand-picked & packed with extraordinary care, giving you a healthier choice that tastes the way nature intended. These delicious naturally sun-cured, sun-dried raw organic olives will complement your culinary creations.

Tuesday, February 03, 2009

New Features for Affiliates

Now Natural Zing's affiliate program is stronger than ever with new features, an affiliate blog, and training for our affiliates to help them increase sales. If you love our products, then why not promote them on you blog, website, my space page, facebook, in forums and emails. It is an easy way to promote what you love and yes make extra income too.

If your not an affiliate yet, sign up at:

Tuesday, January 27, 2009

Eco-Friendly T-Shirt Special

February Special
The 1st 10 orders received with a purchase of $100 or more will receive a eco-friendly T-shirt (made of hemp, organic cotton, and clay dyed)

In comments please let us know the size and if you want lady's, child's or men's t-shirt. Code: EcoT0209

One free item per order.

Friday, January 16, 2009