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

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


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


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

Hemp Carob Super Easy Fudge Brownies

Hemp Carob Super Easy Fudge Brownies 


• 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


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



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



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


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


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)


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


  • 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


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

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)


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

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
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. 


•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 .


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 :).

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

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!

Thursday, May 24, 2012

Your Guide to a Raw Memorial Day Weekend!

Natural Zing Salad Trio
We have put together a great raw guide to celebrating a healthy & happy memorial day weekend! Enjoy!....
Now is the season for fresh fruits & vegetables to be harvested - create salads with whatever organic vegetables are in season (right now it's strawberries, spinach, & swiss chard),  & available at your local farmers market or even in your own garden. We created a trio of fresh salads with such simple & delicious dressings as lemon juice, Bariani Olive Oil, & sea salt.  Try substituting the olive oil for other kinds of oils such as hemp seed oil - which has a delicious nutty flavor & is great on any salad. The arugula, sprouts & veggies are all grown on the Natural Zing farm!

Or use them in your favorite juice concoctions. Try to start each morning with a green juice or smoothie for an alkalized treat. Can also experiment adding any of our fruit, nut, protein, plant or algae powders for extra nourishment!

Another great idea for a sweet treat is an iced Rawchoclatl . Add this delicious mix to your favorite nut milk over ice and enjoy the spicy twist on an iced cacao drink! Can also blend if you prefer more of a chocolate spice smoothie. These can also be frozen and enjoyed as pops while you're laying poolside - and enjoying the beautiful weather this weekend.

The sandwich that goes well with any long weekend - One of the best tasting we've found is The Big Matt with Cheese as featured in Rawvolution by Matt Amsden.

•½ tablespoon of Ketchup (see recipe below)
•2 to 3 leaves of a lettuce of your choice
•One 4 ¾ inch square piece of Onion Bread (see recipe below) cut diagonally into two triangles
•1 thin slice of yellow onion
•1 tablespoon Sunflower Seed Cheese (see recipe below)
•1 burger patty (see recipe below)
•5 to 6 slices of raw, organic pickles
•2 thick tomato slices
•½ tablespoon stone-ground mustard
Spread the Ketchup and mustard on separate pieces on the Onion Bread then, stack the remaining ingredients in between.
I used to work in the town where a well-known brand of ketchup is made. It smelled so rank, I vowed never to eat ketchup again. Then; I came up with this recipe.
•¾ cup blended tomato
•⅛ cup Nama Shoyu or Tamari
•⅛ cup agave nectar
•2 to 3 garlic cloves, peeled
•1 to 1 ½ cups sun-dried tomatoes
In a high-speed blender, combine all of the ingredients and blend until smooth.

A delicious, soft flat bread that you won’t believe is made using only five ingredients.
•1 large yellow onion
•2 cups ground flax
2 cups ground sunflower seeds
3/4 cup Nama Shoyu or Tamari
3/4 cups olive oil
Peel and halve the onions. In a food processor, cut the onions using the slicing blade. Transfer the cut onions to a mixing bowl, add the remaining ingredients, and mix until the ingredients are thoroughly combined.
Evenly spread 1 ½ cup of the mixture on a dehydrator tray with a Teflex sheet. Dehydrate at 100° for 36 hours, removing the Teflex sheet after the first 24 hours. Once dehydrated, cut into 9 equal pieces (2 cuts horizontally; 2 cuts vertically.)

A thick, spreadable cheese that is as versatile as it is tasty.
•½ cup fresh lemon juice
•½ cup Nama Shoyu or Tamari
•4-5 garlic cloves, peeled
•2 ¾ cups very finely ground sunflower seeds
In a high-speed blender, combine all of the ingredients, adding the sunflower seeds last. Thoroughly blend, until the resulting cheese is smooth and uniform.

•1 ½ cups soaked almonds (3 to 4 hours)
•1 ½ cups soaked walnuts (3 to 4 hours)
•1 ½ cups soaked sunflower seeds (3 to 4 hours)
•2 ½ cups chopped Portobello mushrooms marinated lightly in Nama Shoyu or Tamari.
•1 diced yellow onion
3 cups chopped celery
½ bunch chopped parsley, stems removed
10 garlic cloves, minced
1/3 cup olive oil
⅛ cup whole cumin seed
1 cup Nama Shoyu or Tamari
½ bunch chopped tarragon, stems removed
½ teaspoon cayenne pepper (optional)

Form the mixture by hand into round patties approximately ½-inch thick and 2 ¾-inches in diameter.

Assorted salads like the one featured in Natalia's Pure Pleasures are an ultimate crowd pleaser! We liked her Rainbow Slaw with Chipotle Mayo. Here's what she had to say about it below:

Rainbow Slaw with Chipotle Mayo

I love any version of a cole slaw. This one combines a rainbow of fresh veggies to nourish all of your chakras. The mayo has a mild heat to suit a sensitive palate like mine, so feel free to add more chipotle for those who like a real kick! Serves 8.
Chipotle Mayo

1 cup raw sunflower seeds, soaked 4-6 hours, drained, rinsed
•3/4 cup cold-pressed olive oil
•1/3 cup pure water
•1/4 cup lime juice
•3 cloves of garlic
•1 teaspoon ground chipotle
•1 teaspoon Himalayan salt
•1 teaspoon cumin
•1/2 teaspoon coriander

Place all ingredients except olive oil in a high-speed blender. Blend until creamy. Add the olive oil last with the blender running until just combined.
Rainbow Slaw

•5 cups finely shredded cabbage
•11/2 cups shredded carrot
•1 cup red & yellow bell pepper, julienned
•3/4 cup red onion, cut into very thin strips
•1/4 cup chopped cilantro leaves, well packed

Toss all of your veggies in a very large bowl. Pour the mayo over the slaw & mix very well! Enjoy!

Quinoa Tabbouleh as featured in Ani's Raw Food Essentials

Makes 2 cups.

•1/2 cup sprouted Quinoa
•1/2 cup diced cucumber
•2 green sliced onions
•1/2 cup seeded & finely diced red bell pepper
•1/2 cup chopped fresh parsley
•1/4 cup chopped fresh mint

•2 teaspoons fresh lemon juice
•2 tablespoons extra-virgin olive oil
•1/4 teaspoon sea salt

To make the tabbouleh, place all the tabbouleh ingredients in a mixing bowl. Mix well. To make the dressing, whisk together all the dressing ingredients. Set aside. To serve, divide among four serving bowls, & serve with a side of dressing.

Enjoy the recipes & have a rawsome holiday weekend with friends & family! Love, Natural Zing.

Tuesday, May 08, 2012

Wednesday, May 02, 2012

Raw Mole Recipe


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.