Tuesday, December 11, 2012

Winter Blend Recipe Using Raw Bee Pollen & Honey!

Winter Blend Smoothie Drink

1 Ripe Banana
2 Raw, Organic Dates, pitted
1 TBSP Ground flax seeds
½ tsp lemon juice
½ cup freshly juiced orange juice
1 TBSP Raw, Organic Honey
1 TBSP Pure Bee Pollen granules

Directions: Place all the ingredients in your VitaMix or Tribest Personal Blender & blend until creamy and smooth. Makes about 10 ounces – a light breakfast/meal for one.

NOTE: You can be creative here – try using Almond or Coconut Milk instead of orange juice & lemon juice – You can also add 1 TBSP Almond Butter or your favorite nut butter for extra energy.

Thursday, December 06, 2012

Monday, December 03, 2012

Flat Rate $7.99 Shipping Now Through Winter Solstice!

Enjoy $7.99 Flat Rate Shipping on Any Size order placed within the continental United States!  This offer expires at midnight on December 21, 2012. International Customers please email customerservice@naturalzing.com for a shipping quote.

Peruvian Spiced Botija Olives Back in Stock!

Our crisp jumbo spiced Peruvian Botija Olives are back in stock at www.NaturalZing.com! These huge organic olives are traditionally cured in spring water, spices & sea salt (unlike commercial olives processed in harsh chemicals & lye), & are lovingly crafted for unparalleled purity & environmental sustainability. With naturally occurring nourishing oils they're the ultimate savory snack!
Toss in salads or enjoy right out of the jar!

Friday, November 16, 2012

Try Kelp Noodles for Free!

For a limited time you can try our 12 oz kelp noodles for free! Just mention the promo code above when you check out at www.NaturalZing.com & we'll include one absolutely free!

Wednesday, October 24, 2012

Seaweed Salad Recipe

Seaweed Salad
Ingredients: (Serves 2)
6 oz of your favorite seaweed (we used wakame & kelp )
1 green onion
2 tbsp sesame oil
2 tbsp coconut vinegar
2 tsp sesame seeds
1 tbsp of your favorite sweetener (optional)
½ tsp red pepper flakes
A dash of Nama Shoyu

Preparations:
Rinse the seaweed & soak for an hour plus. Put the drained seaweed in a mixing bowl. In a separate dish, mix the oil, vinegar, Nama Shoyu & sweetener. Pour the dressing over the seaweed and mix well. Add some sesame seeds and chili flakes & top with sliced green onion. Enjoy!

Note: This salad keeps really well and is an easy way to take something nutritious with you to work the next day, if you have any leftovers.

Friday, October 19, 2012

The Great Fall 2 For 1 Sale!

We have some amazing two for 1 savings right now at www.NaturalZing.com. Please Click the link below to check them out - & hurry because these are only available through Monday October 22 at 9 am Est.!

The Great Fall 2 for 1 Sale! Buy One Get One Free! Great Deals Inside! - http://eepurl.com/qL_iz


Tuesday, October 16, 2012

Warm Carob Latte Recipe

Warm Carob Latte Recipe

Ingredients:

• 2 t. raw, organic Carob Powder
• 1 c. warm water or nut milk
• 3 drops of Liquid Vanilla Stevia (or your favorite Stevia Flavor)

Directions:

Mix all ingredients together & enjoy! Good for your insides :).

Hemp Carob Super Easy Fudge Brownies

Hemp Carob Super Easy Fudge Brownies 

Ingredients:

• 1 c raw, organic Carob Powder
• 1/4 c raw, organic Hemp Seeds, hulled
• 1/4 c raw, organic Hemp Protein Powder
• 1/4 c raw, organic, virgin Coconut Oil
• 1 c raw, organic Khadrawi Dates

Directions: 

Mix all ingredients in food processor & process until it forms clumps. Press in between wax paper to form brownie shape and cut bar into small squares.

Optional Toppings:

Top the brownies with goji berries, walnuts or additional hemp seeds for fun!

Raw Nut & Carob Cookie Recipe

Raw Nut & Carob Cookie Recipe

This is a quick & easy recipe for a raw, vegan cookie using raw, organic ingredients from www.NaturalZing.com. Just whip together in your VitaMix & enjoy! You won't believe how yummy (and easy!) these raw vegan cookies are! Be sure to use raw and living ingredients for these cookies to be truly raw. You can substitute your favorite nut (as long as they're raw). Dates would also work well instead of raisins. We just got a fresh batch of our caramely Khadrawi which would be a perfect substitute!

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

Preparation:

Process all ingredients in a food processor until fine & moldable. Shape into log, roll in shredded coconut & chill. Cut the dough into cookies & enjoy! Can top with your favorite raw nut for fun!

Friday, October 12, 2012

Raw Hummus with Sprouted Chickpeas


Ingredients


Directions

To sprout the Garbanzo beans - Soak 1 cup of dried chickpeas for 24 hours. Drain, rinse and place in a sprouter (either an Automatic Sprouter or Mason Jar with Sprouting Screen). Rinse and drain twice a day for 2-3 days or until the beans have 1/2 inch sprouts.*

Rinse beans, drain & place in a food processor with the rest of ingredients & process for 3-5 minutes. Check the consistency, if you want it thinner add more water at this point. Serve with your favorite raw crackers, carrots/celery sticks, or use inside your favorite wrap.

Number of Servings: 8

Monday, October 08, 2012

Chia Seed Recipes

The chia seed has recently gained new popularity as being the 'hot new superfood'. They are great on salads, in oatmeal, used in recipes such as smoothies & shakes to thicken them & so much more! We've shared two recipes we love that incorporate this tiny powerhouse into easy & delicious creations!

Almond Butter Banana Chia Seed Roll Up

This roll up is the perfect breakfast for those on the go! With no cooking or time-consuming prep work involved, a wholesome breakfast is served in two minutes flat! And kids love these!



Ingredients: (
Serves One)


1 Pure Wrap (Raw Coconut Wrap)
1 ½ tbsp. Almond Butter (or your favorite nut butter)
1 banana

½ tbsp. chia seeds



Directions:

Spread coconut wrap with nut butter. Place banana on the one side of the coconut wrap and sprinkle with chia seeds. Roll wrap and banana until the banana is completely wrapped in the tortilla. Enjoy!

Cinnamon Chia Seed Granola

Make a batch of this granola on a Sunday afternoon and enjoy it all week in a bowl with homemade nut or coconut milk, or in a baggie for a healthy snack on the go!



Ingredients: (Makes four 1/4 c. servings)

1 c. raw, fresh rolled oats
2 tbsp. chia seeds

1/2 tsp. cinnamon

1/4 tsp. nutmeg

2 tbsp. honey

1 tbsp. coconut oil



Directions:

Combine all ingredients slowly until oats are adequately coated. Spread granola onto a dehydrator sheet  & dehydrate for 8 hours at 110 degrees or until oats reach your desired crunchiness level.

Tuesday, September 18, 2012

Raw Nori Roll Recipe

Serves 6
Blended, soaked sunflower seeds replace unhealthy white rice in these colorful veggie rolls.  Collard leaves add firmness and keep the rolls from getting soggy. For the filling, you can substitute your favorite raw veggies, sprouts & dressings!
1. Place sunflower seeds in large bowl, cover with cold water, and soak 4 hours. Rinse, and drain.
2. Transfer sunflower seeds to food processor, and add 2 green onions, cilantro, lemon juice, liquid aminos, garlic, and ¼ cup water. Purée until creamy. Set aside.
3. Tear spines out of collard green leaves and cut to half the size of nori sheets.
4. Lay 1 nori sheet, rough side up, on cutting board. Place collard leaf piece on nori sheet, covering half of sheet nearest you. Spread 2 Tbs. sunflower seed mixture on collard green with spatula. Stack carrot strip, cucumber strip, avocado slice, green onion, and sprouts in narrow line 1 inch from long edge of nori sheet. Fold nori sheet over vegetables, and roll sheet away from you as tightly as possible using our bamboo sushi mat. Dab edge of nori sheet with water to seal and close. Repeat with remaining ingredients. Cut each roll into 6 bite-size pieces with serrated knife. Arrange pieces on bed of collard greens, and sprinkle with sesame seeds, if desired.

Recipe Adapted from the Vegetarian Times.

Thursday, September 06, 2012

Raw Spicy Pepitas (Pumpkin Seeds)

Ingredients:

Raw, Organic Pepitas (Pumpkin Seeds)
Organic Cayenne Pepper Powder
Celtic Sea Salt

Soak raw pepitas (pumpkin seeds) in warm filtered water with sea salt and cayenne pepper for 6-8 hrs.  Adjust salt and pepper to your personal preference.

Drain & spread in a single layer on a dehydrator tray.  Dry at no more than 150 degrees until crisp.  We set the dehydrator on 145 degrees and it took about 6 hrs.

Tip: These are great on salads or mixed in with other nuts & seeds in your favorite trail mix!

Raw Chai Tea Latte Recipe


Fall is around the corner & with that comes rich fall flavors. One of our favorite things to make is Raw Chai Tea Lattes! This recipe will have you heading for the blender on a regular basis! The combination of ginger, spices & rich nut milk soothes, satisfies & leaves a warming & memorable impression.  
This Indian chai tea recipe is caffeine-free, vegan, and suitable for a raw food diet.

Prep Time: 15 minutes

Soak Time: 2 hours

Total Time: 2 hours, 15 minutes

Yield: 4 cups

Ingredients:

  • 4 cups water
  • 1 1/2 cups soaked walnuts , almonds or other nuts 
  • 4 cinnamon sticks or 1 teaspoon cinnamon 
  • 2 tablespoons green cardamom pods or 1 teaspoon ground cardamom
  • 1/2 teaspoon whole cloves or 1/4 teaspoon ground cloves
  • 1/4 teaspoon whole black peppercorns or pinch fresh ground pepper
  • 1/2 cup sliced ginger
  • 1/4 cup agave nectar , liquid stevia , or coconut sugar to taste

Preparation:

Place all of the ingredients except the agave nectar (or natural sweetener) in a blender & blend on high speed for 30 to 40 seconds or until the nuts are thoroughly ground. Pour the mixture through a nut milk bag & squeeze out any remaining liquid.
Rinse the blender and pour the spiced nut milk back into it. Add the agave nectar(or natural sweetener), blend for a few seconds, taste and adjust any of the flavors or sweetener to your liking before serving.
Enjoy your raw food chai latte!

Tuesday, August 14, 2012

Raw Living Pizza Recipe

Easy versatile raw crust
Raw Living Pizza


Ingredients
1 cup flaxseed (essential for the right consistency)
2 cups of any other nuts or seeds
- I prefer almonds, walnuts, sunflower seeds, hemp seeds or buckwheat but you can use any type of seed/nut
- nuts do not have to be soaked
- buckwheat is the best sprouted
water to achieve desired consistency (about 1 cup)

Optional

1 tbs cold-preseed oil (any type – olive, flaxseed, hemp,…)
2-3 tbs spices (e.g. 'Italian style' basil, rosemary and thyme,...)
1 clove garlic
2 tbs minced onion
1 tbs nama shoyu / tamari / nutritional yeast
1 zucchini / carrot / stalk celery
3 tbs sesame seeds / chia seeds
3 tbs sprouts
1 tbs probiotic powder, green powder

Preparation
1. Process nuts and seeds in your Vitamix blender / food processor
2. Add the rest of the ingredients and process until smooth or slightly crumbly.

3. Let the dough sit for about one hour.
4. Roll the dough out to form crust using rollpin or your own hands (clean and dry, of course).
You can create one large pizza crust or a couple of small ones. Be creative with the sizes and shapes - circles, squares, triangles. Especially fun for visitors and parties.
5. Dehydrate on 105 degrees for 5-10 hours or so until completely dry.
Halfway through dehydrating flip the crusts over so that the air can circulate through more evenly.
If you make extra crusts, you can store them in your freezer and take them out whenever your taste buds demand some raw pizza treat!

Raw red tomato sauce


5 fresh tomatoes

5 sundried tomatoes (soaked)
1 cup pitted olives
2 pitted dates
1 tbs olive oil
2 tbs dried / 1 cup fresh spice (or more) - basil / oregano / thyme / cumin / sage / majoram / mint / parsley / chilli / pepper
1 clove garlic
1/6 onion
1 tbs raw apple cider vinegar

Rawzzarella cheese sauce


1 cup raw cashews
1 tbs nutritional yeast / white miso
1 tbs lemon juice

Raw pizza toppings


Spread with raw red sauce, rawzzarella sauce, raw pesto, raw hummus, or any other sauce and/or top with your fave pizza toppings, such as:

bell peppers - thin sliced
fresh tomatoes - thin sliced / cherry tomato halves
sun dried tomatoes
olives
spinach
sprouts
pineapple
fresh herbs (basil, oregano)
garlic and/or onion
mushrooms (I like to put them into a dehydrator for a couple of hours so they get 'golden' colour and the typical 'mushroomy' taste gets stronger)

For some ingredients (e.g. tomatoes) it is a good idea to pulse them in a blender or food processor for a second until chopped, but still kind of chunky.

You can either enjoy your raw pizza as is or dehydrate for extra 2 hours or so - so it appears more 'cooked'.

Recipe Inspiration by: Kristen's Raw.  Photo courtesy of Natural Zing.

Thursday, August 02, 2012

Raw Pesto Sauce with Kelp Noodles Recipe

Happy Birthday Chef Bliss!

The NZ team celebrated with a raw food feast in honor of our founder's birthday today!

One of our favorites was created by a member of our staff & was adapted from the book; Raw Food Made Easy For 1 or 2 People by Jennifer Cornbleet .

Raw Pesto Sauce

Raw Pesto Sauce Served on Kelp Noodles
Delicious simple raw Pesto sauce. This is one of the easiest, quickest recipes to make for an incredible tasting sauce. 

Ingredients:

•2 cups basil leaves (fresh); stems removed, tightly packed
1 handful of fresh spicy arugula
1/4 c raw olive oil
1 clove of garlic, crushed
1/2 tsp pink salt
1/4 cup raw pine nuts; may substitute with other raw nuts such as cashews, walnut, pecan, etc. 
kelp noodles

 Place the basil, olive oil, garlic and salt in a food processor fitted with the S blade, and process until the basil is chopped.

Add the pine nuts and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.

Do not over process, you should still see flecks of pine nuts throughout. Store in a sealed container in the refrigerator. Pesto will keep for 5 days. Don't be afraid to get creative with it and add in whatever nuts & greens you may have on hand! The original recipe does not call for arugula but was thrown in last minute to make up for not having quite enough basil - and we loved the spiciness it added!

Pour over kelp noodles that have been soaking in water and sea salt overnight & serve. We served it on heirloom tomatoes & with fresh basil leaves from the Natural Zing farm.

Stock up on kelp noodles now & try a different variety of sauces every night! A case of kelp noodles is on sale for a limited time - Get them here .

Enjoy!

Wednesday, July 25, 2012

Win a FREE SPIROOLI Contest!

From now until Friday July 27, 2012 at noon we are running a contest on our Facebook page! All you have to do is leave a comment with your favorite summer salad recipe and two winners will win a brand new spirooli! Click here to leave your comment now!

Thursday, July 12, 2012

Ana's Kelp Noodle Salad Recipe

Ana's Kelp Noodle Salad - This delicious recipe was developed by our very own accountant Ana :).


Ingredients:
12 oz Kelp Noodles | 1 small broccoli crown | 1 big carrot | 1/4 red pepper | 1/4 fennel root (anise root) | 1/2 yellow squash| 2 garlic cloves | small bunch of parsley | 2 tbsp. celtic sea salt | 4 tbsp. Nama Shoyu (to taste) | 1 scallion | 1/4 cup Pine Nuts | 1/4 cup Sultana Raisins |1/4 cup of Olive Oil

Directions:
Soak the noodles for about 2 hours in water with salt. Strain the noodles than add to serving bowl. Put coarse salt & garlic in a mortar & smash garlic with salt until it becomes a paste.

Add the garlic paste, the Nama Shoyu & Olive Oil to the noodles & mix. Put all vegetables except for scallion in a food processor & pulse about six times to create very small pieces. Add the veggies & scallion to noodles mixture and mix everything well.

Finally garnish with pine nuts & raisins. Enjoy!

Tuesday, May 08, 2012

Wednesday, May 02, 2012

Raw Mole Recipe

INGREDIENTS:


2 dried ancho chiles (approx.75 oz) soaked for at least 30 minutes
(*save soak water)
2 dates, soaked for at least 30 minutes (soak with the ancho chiles)
1/2 c chopped red tomato
5 T organic raw Tahini Butter
1/4 cup organic raw cacao powder
2 T chile soak water*
2 T organic Yacon syrup
2 teaspoons lime or lemon juice
1 T Braggs raw apple cider vinegar
1/2 teaspoon vanilla extract
2 teaspoons nama shoyu
1 T fresh oregano, minced
1 T fresh cilantro, minced
4 large mint leaves, minced
1-2 large cloves garlic, minced
1 green onion, (with part minced)
1 teaspoon ground cumin
1 teaspoon ground chile powder
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
Freshly ground black pepper to taste
Orange or lemon zest (optional) 
PREPARATION: Remove chiles and dates from their soak water. Remove seeds from chiles; save soak water. Place chiles, 2 T chile soak water and remaining ingredients in a blender. Blend until smooth. Check for seasoning. If not sweet enough add some maple or agave syrup. If not salty enough add nama shoyu a few drops at a time or Sea Salt until tastes good to you. If mole sauce is too thick, thin it with more chile soak water.
 

Saturday, April 21, 2012

Ways Natural Zing Helps to Save the Environment!

Happy Earth Day! We wanted to share with you some ways Natural Zing helps to save the planet.


1.  We sell 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.  We sell wildcrafted products from the Amazon rainforest which provides Amazon natives with an income that is derived from maintaining the rainforest not cutting it down.

3. Natural Zing uses UPS's Offset Scope 3 Emission with Carbon Neutral Shipping Program.

4.  100% Solar and Wind powered. Natural Zing’s main warehouse to be powered by the sun.  In fall of 2010, Natural Zing installed solar panels on the roof of its warehouse. This innovative on-grid/off-grid system not only supplies power to the warehouse, but also provides some power to our operational offices. With the innovative design by  a local Mount Airy Maryland alternative power contractor, this system will provide all the electricity for our warehouse, it feeds excess power back to the grid as well as charges a battery backup system that powers essential services during power outages (when the grid is down).
“Keep in mind that not only is our warehouse going to be solar powered, but all our offices and other locations are wind powered through the power choice program, thus all of Natural Zing’s electricity is being supplied by sun and wind,”

5.  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.

6. Uses recycled and reused boxes and packing material.

7. Uses biodegradable corn starch packing peanuts.

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

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


10. Uses energy star appliances.

11. Natural Zing’s 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. Uses sunlight as much as possible as our light source.

14. 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 and organic farm and give our harvest to employees, friends, family and neighbors.

Thursday, April 19, 2012

Live Sustainably by Growing Your Own Food







FOR HELP GETTING STARTED OR SOME SUPPLIES GO TO


 As Earth Day approaches we are focused on how to save our beautiful amazing rich planet.  One of the most personally rewarding ways of saving the planet is growing your own food.  As I was doing research on this topic I found a lot of reasons big agriculture is destroying the planet.  I could have gone down that path in this article, but I’d rather focus on the benefits and rewards growing your own food.

  • Just to get it out of the way, the benefits to the planet.  By growing your own food, you are reducing the need for fossil fuels for transportation and harvesting of the food and of course less soil erosion, chemical etc.
  • The main reason to grow your own food is to supplement household food supply — to help them save money on food. That alone is a very powerful reason.
  • There is nothing more local than food grown in your own backyard, your windowsills, on patio containers, or sprouting in containers.
  • Growing your own fruits and vegetables means that you know exactly what does and does not go into your food and exactly where it comes from. Organically grown by your own hands.
  • You will get healthier in a number of ways. Not only will you end up eating more fruits and vegetables, but you will be getting added exercise. Did you know that you can burn as many calories in 45 minutes of gardening as you can in 30 minutes of aerobics? And, working in the garden reduces stress.
  • You will get a bigger variety of your favorite fruits and vegetables because you can choose from hundreds of different varieties and you can grow the things you like the best.
  • You can teach your children or grandchildren where their food actually comes from and that it doesn’t come from the supermarket but from the soil, the earth that we all depend on. I was amazed that some of my son’s school friends didn’t realize that apples came from apple trees or had never picked strawberries before.
  • Reconnecting with the earth. There is no doubt that human beings have become far removed from the natural world. It could be that this separation from nature is a root cause of many of society’s problems. When we deny ourselves access to the natural world, we lose a part of ourselves, our culture, and our sanity. One of the simplest ways to reconnect with nature is to dig right in and grow something.
  •  

FOR HELP GETTING STARTED OR SOME SUPPLIES GO TO

Wednesday, March 28, 2012

Double Chocolate Mint Chip Pudding Pie Recipe

Double Chocolate Mint Chip Pudding Pie
Recipe Courtesy of: Chef Bliss

Crust:
1c raw, organic dates
1c raw, organic pecans

1. Process in food processor until sticky, use wax paper and a roller to press into pie dish.

Filling:
1/2c warm water
1/2c raw, organic, virgin coconut oil
1/4c raw, organic agave nectar
1/2c raw, organic cashews
2 T organic, raw cocoa powder
2 T organic coconut palm sugar
1/4c organic coconut nectar
1/2t organic vanilla extract
1/2t peppermint extract
1/4c cacao nibs or Balinese sweet nibs (stir into mixture last)

1. Blend all ingredients except nibs, well.
2. Fold in nibs or sprinkle on pie crust
3. Pour filling in crust.
4. Freeze for 4 or more hours (melts quickly so keep it frozen)

Topping (optional):



Option 1: Melt a chocolate bar or cacao paste in the dehydrator at 105f for 1 hour, spread over top.
Option 2: stir 1T cocoa powder into 1/4c agave nectar and drizzle over the top. Top with cacao beans for a decorative touch. Enjoy!

Thursday, March 22, 2012

Raw, Organic, Vegan Chocolate Creme Brulee Recipe

Had a chocolate craving today and whipped up this little delight! This recipe (courtesy of Chef Bliss) is so light and easy; really satisfies your chocolate cravings!

What you'll need:

• 1/2 cup  water
1/2 cup  raw, organic, coconut oil
1/2 cup  raw, organic cashews
•2 tbs. raw, organic cocoa (cacao) powder
•1/2 cup coconut nectar
1/2 tsp. vanilla powder 

Throw the ingredients in your Vitamix, blend on high until you get a creamy consistency. Refrigerate for at least one hour before serving. Enjoy!

Friday, March 16, 2012

Greenest of Green Salad Dressing Recipe

Greenest of Green Dressing Recipe

This is a staff favorite at the Tree of Life Rejuvenation Center. We also enjoy making it quite often at the Natural Zing Farm. This is great & easy to whip up and uses only a few incredibly tasty ingredients.

Ingredients:
1/2 c. Organic Lemon juice, 4 lemons
1/2 c. Olive oil, Bariani or Olio Beato
1 t. Balinese stone ground sea salt
2 T. Spirulina powder

1. Blend or shake all ingredients together well.
2. Pour over salad and enjoy the best salad ever!

Monday, March 05, 2012

Carob Celebration Bars using Truly Raw Wildcrafted Carob Powder

A really sweet customer of ours recently sent us this deliciously fudgie recipe using our new Truly Raw Carob Powder . This long coveted carob is light & sweet with caramel undertones & you can actually sample it FREE, with your next order over $75*. This offer ends tomorrow, Tuesday March 6 @ 6pm Est. so act fast to receive your free carob powder. Click here for details.

She told us the inspiration for creating this recipe was having this 'wonderful carob to play with', & also 'celebrating 9 years of eating organic, live foods' this week....

CELEBRATION CAROB BARS
Recipe Courtesy of: Lynn Asch
5 Tbsp. raw, organic coconut butter

2 cups raw, organic shredded coconut

1 cup truly raw carob powder

1 cup raw, organic hemp seeds

1 cup chopped raw, organic Medjool dates

1/2 cup raw, organic cashew butter

1 tsp. vanilla bean powder

pinch of sea salt

     Gently melt coconut butter till it just dissolves, and set aside.  Put coconut into food processor, and process till finely cut.   Pour it into a mixing bowl.  Add the carob to the coconut and mix well.

Add the hemp, dates, cashew butter, melted coconut butter, vanilla and salt to the processor, and buzz till it forms a smooth paste.  You may have to stop and scrape it down a few times to do this.

Then add the paste mixture to the coconut and carob in the bowl and mix well till it's all combined.  It'll be sticky.

Put it into an 8" or 9" square (or round) pan that's been lined with waxed paper, and pat the mixture down so the top is even and smooth.  Cut it into the shapes you desire with a spatula, cover the pan and refrigerate for several hours, or overnight.

When firm, pop out as many as you want at one time, keeping them cool. ENJOY!

To health & delectable foods that taste great & are good for you!

*Please mention FREECAROB16 when ordering. This offer is good for the 16 oz. Truly Raw Carob Powder only.*

Monday, February 27, 2012

Raw, Living, 'Caesar' Salad Dressing

Raw 'Caesar' Salad Dressing
Recipe Courtesy of: Chef Bliss

•2 lemons, hand juiced
•1/2 c. raw, organic Balinese Cashews
•1/4 c. water
•1/2 c. Olio Beato Olive Oil
•1 tsp. Himalayan Pink Salt
•4 cloves of fresh garlic
•1/2 tsp. raw, organic Kelp Granules
•1/2 tsp. black pepper
•1/4 tsp. white pepper

*Optional: 10 drops of OmegaZen DHA oil

1.Blend everything well and enjoy on your favorite salad creation!

Incan Berry Meringue Pie

Incan Berry Meringue Pie
Recipe Courtesy of: Chef Bliss

This pie is light and creamy with a zesty cream filling that's intensely satisfying without being too sweet!

Crust:
Raw, Organic Almonds
Raw, Organic Medjool Dates
Raw, Organic Vanilla Powder

1.Blend well in a food processor until desired pie crust thickness is achieved.
2.Press into a pie plate.

Filling:
•1/2 c. raw, organic, virgin coconut oil
•1/2 c. raw, organic, incan berries (goldenberries), soaked & drained
•2 bananas
•1/2 c. raw, organic, cashews
•1 tsp. raw, organic vanilla extract
•pinch of sea salt to taste
•1/2 c. raw, vegan coconut nectar
•1 tbsp. freshly squeezed lemon juice
•1/4 c. water

1. Blend all ingredients well. Pour into pie crust.

Topping:

•1 c. raw, organic, Macadamia Nuts
•1/2 c. raw, organic Agave Nectar
•1/2 c. raw, organic, virgin, Coconut Oil
1 tbsp. freshly squeezed lemon juice

1. Blend well.
2. Refrigerate for at least 1 hour. Spread or pipe through a pastry bag for a decorative effect.

Enjoy!

*Note: Pie is best served from freezer.

Friday, February 10, 2012

Recipes Using our New Tricolor Quinoa

Tricolor Quinoa Rejuvelac

Rejuvelac is a general term for a fermented liquid purported to improve digestion of food. Rejuvelac is prepared using whole wheat, rye, quinoa, oats, barley, millet, buckwheat, rice & other types of grain. Rejuvelac can be consumed as a digestive aid & used as a 'starter' for other fermented foods such as raw nut & seed sauces, cheeses, & Essene Breads. Rejuvelac may contain B vitamins, Vitamins E & K, & a variety of proteins, dextrines, carbohydrates, phosphates & amylases. Lactic acid is also produced during the fermentation.


How to Make Rejulevac:
Rejuvelac is a raw food made by sprouting a grain & then soaking the sprouted grain in water for about two days at room temperature & then drinking the liquid. A second batch can be made from the same sprouts, this time requiring only about one day. A third batch is possible but you may not like the flavor.

1. Soak 1 c. quinoa for 12 hours in a quart jar and then drain water.
2. Add water to fill jar about 3/4 full and let sit for one to two days.
3. Drink the water. You can put more water in and make a second batch by
soaking one day.

Tricolor Quinoa Breakfast Munch

1 c Quinoa

1. Soak Quinoa for 12 to 24 hours and drain.
2. Put in bowl and eat. Optionally serve with raisins, seeds, cinnamon,
honey or natural sweetener.


Tricolor Quinoa Pilaf



1 c sprouted (soaked ) tricolor quinoa
2 T each carrot, celery, red bell pepper, small diced
1/4 c olive oil
1/2 t sea salt
optional: mixed spices, usually Italian, like basil

1. Mix in bowl and serve. Serve over mixed greens for a great salad option.
You may also add your own dressing instead of olive oil.

Wednesday, February 08, 2012

Recipe: Raw Apricot Bread

On these colder snowy days it is nice to have something with a little more bulk to it.  These dense breads are great just as they are or with a tasty spread, dip, or a little nut butter.  I've made these for parties, to add to dinner, or as part of lunches for the kids.

This sensational bread will delight you with a zest of orange sweetness and chewy apricots. Make apple cinnamon bread too using the alterations below!

Apricot Bread
(Recipe can be found in Rainbow Green Live-Food Cuisine)

2 c. golden flax seeds, ground
2 c. almonds, soaked
1/2 c. dried apricots, soaked
1 T. orange zest
1 1/2 t. cinnamon
1 t. Celtic sea salt
1/2 vanilla bean
1. Soak almonds and apricots for 2 hours.
2. Grind flax seeds in a coffee grinder or a blender (do not grind until super fine; the thicker the mixture, the better the bread).
3. Process almonds in a food processor with the “S” blade until meal-like
4. Process apricots and vanilla bean in the blender until smooth
5. Add some of the apricot soak water to the blend
6. Combine all the ingredients in a mixing bowl; add orange zest, cinnamon, salt, and mix well
7. Form into two loaves approximately 4”x8”x1” and slice into 1/2” pieces.
8. Dehydrate at 145 degrees for 1-3 hours and the 115 degrees for 2 hours, or until desired moisture is obtained.Serves 6-8

Most ingredients can be found on http://www.naturalzing.com/catalog

*Note: For Apple-Cinnamon Bread (replace apricots with c. apples, blended, 1 apple grated and 1/2 c raisins, soaked. Remove zest.)