Friday, December 27, 2013

Hot Dandy Mocha Recipe



Hot Dandy MochaThis gourmet version of the Dandy Mocha uses our raw cacao powder with our new Dandy Blend (coffee alternative). The creaminess of the coconut milk makes this smooth & decadent. Try substituting different flavors of liquid stevia for different flavor combinations. You can try the peppermint stevia and make a Hot Dandy Peppermint Mocha too!


Ingredients:
•6-8 ounces hot filtered water
•1 rounded tablespoon Dandy Blend
•2-3 tablespoons unsweetened, full fat organic coconut milk (try making your own with our unsweetened shredded coconut)
•4-6 drops vanilla flavored liquid stevia
•1-2 tablespoons raw, organic cacao powder

Directions: 1. Warm the water, & add the Dandy Blend, coconut milk, stevia & cacao powder to a coffee mug. 2. Stir, taste, & adjust the stevia to your liking, then enjoy!

Thursday, December 19, 2013

Raw Macadamia Nut Fudge Squares - Kissed with honey & a touch of sea salt!

Lightly sweetened with raw honey and a touch of sea salt, these fudge squares come together in minutes, and disappear almost as quickly!

Ingredients:

•2 cups raw, organic macadamia nuts, or 1 cup raw, organic macadamia nut butter
•1/2 cup raw, organic cashews
•2 tablespoon raw, organic, virgin coconut oil
•1/2 cup raw, organic shredded coconut
•2 tablespoon raw, organic honey
•1/4 cup coconut crystals
•1 teaspoon organic vanilla extract
•1/2 teaspoon celtic sea salt

Directions:
Toss the raw macadamia nuts & cashews into a high-powered blender or food processor, and grind into a nut butter consistency. Add the rest of the ingredients, &  process again until smooth & creamy. Transfer the batter to a plate lined with parchment paper, and smooth the top with a spatula. Place in the freezer for 30 minutes to an hour, or until firm. Slice off the edges, then cut into bite-sized squares and serve immediately! Note: These squares will melt quickly at room temperature, so it’s best to serve them directly from the freezer.

Wednesday, December 18, 2013

Raw, Vegan, Gluten Free Cinnamon Candied Almond Recipe

These almonds are great roasted almond substitutes. Make a big batch up and package in mason jars or holiday goodie bags as gifts.

Ingredients:

•4 cups raw organic almonds soaked, rinsed (or you can soak them for 12 hours & rinse for assimilation)
•1 cup organic coconut sugar
•2 tsp raw, organic cinnamon powder
•1/2 tsp Celtic sea salt

Directions:
Mix together the sugar, cinnamon & sea salt. Roll the wet almonds in the mixture until well coated. Lay on trays & place in your Excalibur dehydrator for about 8 hours until dried. *If you soak your almonds you will need to dehydrate for longer - up to 24 hours. If you don't have an Excalibur dehydrator, you can use the lowest setting of your oven and heat for about 8 hours. ENJOY!

Variations: Try adding 1/4 teaspoon of Vanilla Bean Powder for Cinnamon Vanilla Almonds. You can also try different nuts. We like mixing our American Native Pecans in with the almonds or even just doing creating a batch of cinnamon pecans!

Friday, December 06, 2013

Natural Zing Helps to Save Animals at the Ching Farm Animal Rescue & Sanctuary

Natural Zing continually tries to give back to the community & especially to causes that we find important like helping to save animals. So when  The Ching Farm Animal Rescue & Sanctuary recently reached out to us for donations to their annual Vegan Thanksgiving  Fundraiser,  we jumped on the opportunity.

We helped save Sunday the pig.
'Farm animals have the same emotional capacity as traditional companions like dogs and cats, yet modern cruelty laws do not apply to them. Under the law, they are seen as mere objects for human use.' (A powerful line from the Ching Farm website.)

 The Ching Farm, is based out of  the Salt Lake area of Utah & advocates farm animals through rescue & education about cruelty-free living. Their belief is that their advocate work can help change perceptions of farm animals & create a deeper respect for the rich emotional lives of these animals.

We donated many of our bestselling Natural Zing superfood items. 100% of the money raised went to feeding the animals. They even sent us a picture of Sunday the pig (rescued from a laboratory) & a happy & feisty guy at the farm.

This farm does not get government grants & is entirely reliant on donations from the public to help feed & care for their animals. It costs approximately $4,000 a month to feed all of the animals at the farm. If you would like to make a tax-deductible donation please visit their site: http://chingsanctuary.org/donate.php .


Thursday, December 05, 2013

Spicy Chocolate Maca Bark

Wondering how to use Maca powder in a recipe? Here's an awesome recipe using it with chocolate! 

Fall in love with the stellar flavor combination of maca’s sweet earthy flavor & the dark chocolate’s classic richness. A hint of cayenne spice adds a delicious intrigue & will warm you up while you enjoy this addictive treat.

Ingredients:
•½ tsp ground raw, organic Cinnamon Powder
•¼ tsp ground raw, organic Cayenne pepper powder
•⅔ Cup raw, organic Cacao Paste
•2 Tbsp raw, organic Maca powder
•4 Tbsp raw, organic Bali Coconut Palm Sugar

Directions:
Dice cacao paste into smaller pieces so it's easier to melt. Melt your cacao paste at low temperatures in whatever method you prefer (You can use a chocolate grinder, your dehydratror, or stove top using a double boiler.) Once melted, mix in the remaining ingredients until combined, & allow to gently melt for 2 minutes, stirring constantly. Remove chocolate mixture from the pot and spread evenly into a pan about  ¼ inch thick. Place pan in the freezer for 30 minutes or until chocolate is completely hard. Snap into pieces and serve.

NOTE: Chocolate will remain hard at a “cool” room temperature, and will soften when warm. For best results, keep refrigerated until ready to enjoy.

Monday, December 02, 2013

Maca Goji Balls Recipe + Free Gift! Today Only!

Feeling guilty from tasting all of the yummy desserts over Thanksgiving weekend but still have that occasional sweet tooth? Feel guilt no more! These Maca Goji Balls are delicious & good for you! Let us know how you liked this recipe by commenting below and swing by next Monday for another Maca recipe!

Maca Goji Balls
Maca Goji Balls
Ingredients:
1.5 tsp raw, organic maca powder
1 tbsp raw, organic cinnamon powder
1 tbsp raw, organic cacao powder
1/4 cup raw, organic cacao nibs
8-10 raw, organic dates, pitted (we used medjool)
1/2 cup raw, organic almonds
1/4 cup raw, organic goji berries
1 tsp raw, organic vanilla extract

Directions: Place all ingredients into a high power food processor & blend until small pebbles form. Roll into balls and refrigerate. Makes approximately 15 cookie balls. They won’t last very long because they are so sweet, delicious & blissful.

Cyber Monday Exclusive : Today only (December 2, 2013) add a free bag of your choice of an 8 oz raw, organic cacao powder or an 8 oz maca powder. Must mention ZINGTHANKFUL in the notes section when ordering online. Please also be sure to specify which one you'd like or we will choose for you. Hurry because this offer ends at midnight! (EST. Standard Time). Please visit www.NaturalZing.com to take advantage of this offer.

Tuesday, November 26, 2013

Coco Qi Latte - Warm Raw Cacao Elixir Recipe


Coco Qi Latte Recipe - A delicious raw cacao (chocolate) elixir using our new Jing Herb line!

Ingredients:
•1 cup warm hemp milk
•1 TBS raw, organic cacao powder
•2 tsp raw, organic mesquite powder
•1 tsp Activate the Qi
•1 tsp Bupleurum & Dragon Bone
•1 full dropper Three Brothers
Stevia to taste

Directions: Blend all ingredients & enjoy!

Friday, November 22, 2013

Have a Raw Thanksgiving Feast (Raw Recipes to Celebrate)

Wondering how to celebrate Thanksgiving on a raw food diet? Here's a few fall-themed raw food suggestions for a raw food menu for your Thanksgiving or other upcoming holidays.

Raw Herb Pate Stuffed Mushrooms - the herb pate, we use to stuff these mushrooms, but it's really so flavorful, it can be used to stuff other vegetables as well!

Yields: 16 mushrooms

Ingredients:
•1/2 cup raw, organic walnuts
•16 large crimini or button mushrooms
•1/4 cup Nama Shoyu
•1 1/2 cups broccoli florets
•1 cup chopped fresh cilantro
•1 tablespoon fresh rosemary
•2 tablespoons chopped fresh parsley
•2 tablespoons cold-pressed olive oil
•2 tablespoons nutritional yeast
•3 tablespoons raw, organic pine nuts
•1/4 cup red onion, chopped
Salt and black pepper to taste
•Pinch raw, organic cayenne
•1/2 cup diced celery

Preparation: 1. Place the walnuts in a small mixing bowl and soak in about 2 cups of water for 20 minutes or more. 2. Remove the stems of the mushrooms and set them aside. 3. Pour the nama shoyu into a bowl and roll the mushroom caps around in it to coat them completely. Arrange the caps on a plate or casserole dish and either set them aside or place them in a dehydrator at 145 degrees for 20 minutes. 4. Pour the remaining nama shoyu into the bowl of a food processor along with the remaining ingredients, except the celery. Process on high speed for 40 to 60 seconds or until a uniform pate forms; there may be some chunks. Transfer the mixture to a bowl and stir in the diced celery. 5. Scoop the pate into the mushroom caps with a spoon and form rounded tops. Serve immediately or store in an airtight container for 1 to 2 days.

Raw Zesty Cranberry Sauce - A delicious tangy, zesty version of this classic staple!
Yields: 2 cups

Ingredients:
Raw Zesty Cranberry Sauce
•1 1/4 cups dried cranberries
•1 tbsp cranberry powder
•1 cup freshly squeezed orange juice
•1 teaspoon orange zest
•2 raw, organic dates
•Pinch of Celtic sea salt
Preparation: 1. Soak 1 cup of the cranberries in the orange juice for at least one hour, or up to overnight in the refrigerator. Dice the remaining 1/4 cup cranberries and set aside. 2. Blend the soaked cranberries along with all of the remaining ingredients on high speed for 20 seconds or until a slightly chunky paste forms. Transfer to a bowl and stir in the diced cranberries. Refrigerate for at least 20 minutes before serving to set.

Raw Herbed StuffingThis raw stuffing recipe will complete your raw food holiday menu. Set your dehydrator or oven to 100º F - feel free to sub out different herbs, spices & nuts & seeds to your liking.

Yields: 3 1/2 cups

Raw Herbed Stuffing
Ingredients:
•2 cups celery, cut in 1/4 inch slices
•1 1/2 cups zucchini, small cubes
•1/4 cup thinly sliced leek
•1/2 cup raw, organic sunflower seeds
•1 tablespoon fresh rosemary, minced
•2 teaspoons fresh thyme, minced
•1 teaspoon rubbed sage
•1 tablespoon cold pressed organic olive oil
•1/4 teaspoon Celtic sea salt
•1 teaspoon Nama Shoyu
1/4 cup raw, organic Thompson raisins

Preparation: Place all of the ingredients, except the raisins, together in a mixing bowl and stir well to coat evenly with the oil & herbs. If you have a dehydrator, set it to 118º F and heat the food for about an hour, stirring occasionally to keep the top hydrated a bit. If it is possible to set your oven to 100º F, you can also try this method. Add the raisins and stir well. Serve immediately or store in an airtight container for up to 4 days.

Raw Savory Sprouted Quinoa SaladFor a centerpiece at your raw holiday table, try this savory sprouted quinoa pilaf made with a medley of vegetables marinated in a balsamic blend & seasoned with the fresh fall herbs central to any Thanksgiving meal. We love to serve this over lettuce or arugala!

To enjoy this salad recipe, you will first need to sprout the quinoa. This will take anywhere from 1 to 2 days depending on your climate. But the process itself is super duper simple and well worth it for the unique & satisfying crunchy goodness the salad provides. Sprouting grains multiplies their nourishing benefits. Serve this salad as a main course or a hearty side dish.

Yield: 4 cups

Raw Savory Sprouted Quinoa Salad
Vegetable Marinade:
•1/2 cup water
•1 tablespoon Nama Shoyu
•1 teaspoon raw, organic Agave Nectar
•1/2 teaspoon Bariani balsamic vinegar
•1/2 teaspoon stone-ground mustard
•1 clove garlic, minced
Salad:
•3 cups assorted diced vegetables such as portobello mushrooms, red bell peppers, carrots, red onion, zucchini, etc
•1 cup sprouted raw, organic quinoa
•1 tablespoon chopped fresh herbs such as parsley, oregano, thyme, sage, rosemary, etc.
•2 tablespoons sliced raw, organic kalamata olives
•1/4 teaspoon Celtic sea salt, or to taste
•1/4 teaspoon black pepper, or to taste
•Pinch raw, organic cayenne pepper powder

Preparation: 1. Mix all of the Vegetable Marinade ingredients together with a whisk & place in a bowl or casserole dish along with the diced vegetables. Allow the veggies to marinate for at least 30 minutes or up to 3 hours in the refrigerator. 2. Add the sprouted quinoa, and all the remaining ingredients and stir well. Serve immediately or store in an airtight container in the fridge for 1 or 2 days.

Raw Spiced Pear Cobbler Recipe - This easy, gluten free, raw pear cobbler recipe is perfect in the fall when pears are at their sweet, juicy best. This is a healthy, satisfying treat that can serve as a snack, dessert or even part of breakfast. Pecans, walnuts, coconut, dates, spices, and pure organic extracts create a lovely crumble topping with lots of flavor.


Ingredients:
•1 ½ pounds (5-6 cups) of pears, cored & cut into 1” chunks
Raw Spiced Pear Cobbler
•2 tablespoons raw, organic agave nectar or raw, organic honey
•½ teaspoon lemon zest
•1 tablespoon lemon juice, juiced using our handheld citrus juicer
•½ teaspoon ground ginger
•½ teaspoon organic vanilla extract
•1 cup dried raw, organic shredded coconut
•½ cup raw, organic walnuts  or raw, organic hazelnuts
•½ cup raw, organic pecans
•5 large raw organic medjool dates, pitted and chopped
•1/2 teaspoon almond extract
•½ teaspoon raw, organic cinnamon powder
•½ teaspoon ground ginger
•Pinch of ground cloves
•Pinch of grated nutmeg
•Pinch of Celtic sea salt

Preparation:
Gently toss the fruit with the agave, lemon zest & juice, ginger and vanilla extract. Place the fruit in an 8” serving dish & set aside. Place the remaining ingredients -coconut, walnuts, pecans, dates, almond extract, cinnamon, ginger, cloves, nutmeg and salt- in a food processor and pulse the mixture until it is coarsely ground but still has texture. Scatter evenly over the top to form a thick “crust”.  The crisp can be served immediately or chilled. Serves 4.

Wednesday, October 30, 2013

Detox Salad Recipe (Vegan, Oil-Free, with Kelp Granules)

Detox Salad Recipe

•2 cups cauliflower
•2 cups broccoli
•2 medium grated carrots
•¼ cup dried currants
•1/3 cup raw, organic raisins
•½ cup raw, organic sunflower seeds
•2 tsp raw, organic kelp granules
•½ cup fresh parsley, finely chopped
•1/3 cup lemon juice, juiced with our handheld citrus juicer
sea salt and black pepper to taste

Directions: Chop the broccoli & cauliflower into bite size pieces. In a large bowl combine all ingredients & mix well.  Refrigerate for at least 30 minutes to let flavors blend. 

Monday, October 28, 2013

Spirulina Recipes


Simple Spirulina ElixirSpirulina can be an acquired taste but it is actually quite delicious in this citrusy sweet drink. This elixir recipe is a great way to get a dose of spirulina, as well as some vitamin C. Help support your immunity this season with this delicious drink.

Ingredients:
•2 large organic grapefruits
•3 organic limes
Stevia to taste

Directions: Juice grapefruits & limes. Stir in spirulina & stevia & enjoy!


Spirulina Tahini Noodles with Sprouts - This recipe is so easy, and is FULL of flavor from spiraling, sprouts & tahini. Spirulina adds a very interesting but delicious cheesey flavor when combined with a little oil & apple cider vinegar. You've also got your omega 3's covered here with the chia & hemp seeds.

Ingredients:
•1/2 cup alfalfa/broccoli sprouts or your favorite sprouts
•12oz package kelp noodles (soaked in water a couple of hours or overnight to soften)
•1/2 cup raw organic tahini
•2 tablespoons raw organic chia seeds
•2 tablespoons raw, organic hemp seeds
•2 teaspoons raw, organic spirulina
•4 teaspoons raw oil (we like avocado oil with this recipe)
•2 teaspoons apple cider vinegar
•Pinch of Himalayan pink salt

Directions: Put the oil, tahini, spirulina, apple cider vinegar in the bowl you'll be eating out of & use a whisk to mix together. Add the seeds & whisk again. Add the sprouts & mix. Rinse the kelp noodles and add those, mixing for a final time. Eat with love & appreciation for all things green.



Spirulina Seasoning Salt - This seasoning is great on kale chips, veggies, popcorn, mixed with a little olive oil & lemon juice as a dressing & more!

Ingredients:
•4 tablespoons nutritional yeast
•1 teaspoon raw, organic Spirulina powder
•1/4 teaspoon sea salt
•1/8 teaspoon cayenne pepper or to taste

Directions: Mix all ingredients & store in a shaker jar.


Spirulina Balls - This recipes was featured in Superfoods by David Wolfe & is one of our favorite ways to incorporate spirulina into our diets!

Ingredients:
1/4 C of raw, organic hemp seeds
•1/2 C raw, organic cacao powder
•2 TBSP raw, organic Spirulina powder
•1 TBSP tocotrienols (optional but delicious!)
•2 TBSP raw, organic, virgin coconut oil
•3 TBSP organic, raw honey
•Pinch of Celtic sea salt (fine)
•1 inside of a vanilla bean, or 1 tsp. vanilla bean powder or extract
Directions: Mix all the ingredients together in a large bowl. Roll the dough into little balls. Freeze for about 15 minutes & enjoy! Keep in refrigerator or freezer in air tight container.

Monday, October 21, 2013

Raw Pumpkin Stuffed Cinnamon Spice Bites


Pumpkin Stuffed Cinnamon Spice Bites - This recipe is perfect for the fall - make a big batch and keep for when you get that craving for something sweet.

Filling:
1 cup chickpeas, drained and rinsed (preferably with the skins peeled first)
1/4 cup pumpkin puree
2 tbsp cold rolled organic oats
1 tbsp raw, organic almond butter
1 tbsp + 1 tsp raw, vegan coconut nectar
1/2 tsp organic vanilla extract
1/2 tsp raw, organic cinnamon powder
1/2 tsp pumpkin pie spice
pinch of nutmeg and cloves
1/4 tsp celtic sea salt

Place all ingredients in a food processor and puree until smooth and fully mixed. Store in the refrigerator.

Outside (Dough Mixture):

1/4 cup raw, organic cashews
1/4 cup raw organic almonds
1/2 cup cold rolled organic oats
2 tbsp sprouted ground golden flax powder
1/4 tsp pumpkin pie spice
Dash of raw, organic cinnamon & salt
3 raw, organic dates, pitted & chopped
2 tbsp pumpkin puree
2 tbsp pure maple syrup

Place nuts and oats in a food processor and process until finely ground. Add remaining ingredients and process until you get a thick, sticky mixture.

To assemble the balls, take a heaping teaspoon of the dough mixture & press it as flat and thin as possible in the palm of your hand . Place about a ½ teaspoon of the filling mixture in the middle, then close the dough around the filling, pinching it closed. Press the ball together to enclose the filling, then roll it around in your hands to make it a round shape.
Repeat until the dough mixture is used up. Store balls in the fridge. Makes about 20 balls.

Wednesday, October 16, 2013

Raw Vegan Alfredo Sauce with White Truffle Oil

This is one of our favorite recipes to serve with vegetable noodles made with our World Cuisine Kitchen Slicer or Sea Tangle Kelp Noodles! The white truffle oil makes this sauce a dreamy, creamy, melt in your mouth sensation!

•2 cups raw, organic cashews
•1.5 cups water
•1 tablespoon nutritional yeast
•2 garlic cloves
•juice of one lemon
•1 teaspoon Celtic sea salt
•1⁄2 teaspoon pepper
•pinch of raw, organic cayenne pepper powder
•1/2 teaspoon onion powder
•1/2 teaspoon italian seasoning

Soak cashews in water for an hour. Place all ingredients in blender or food processor, & blend well, until the sauce is a creamy consistency. Let the sauce sit overnight for 24 hours in the refrigerator (the flavor becomes more intensified this way). Serve this delightful raw, vegan recipe over vegetable noodles like zucchini noodles or kelp noodles that have been softened by soaking.

Thursday, October 10, 2013

Raw Chia Recipes

Raw Chia Seed Porridge 

Ingredients:
•1/3 cup raw, organic chia seeds
•2/3 cup water
•1 tablespoon raw, organic raisins
•1 tablespoon raw, organic goji berries
•1 tablespoon raw, organic shredded coconut
•1 teaspoon raw, organic honey or coconut nectar, or your favorite natural sweetener

Optional: raw, organic pumpkin seeds, raw, organic almonds, sunflower seeds, raw, organic cinnamon powder, raw organic cacao nibs, etc.

Directions:
1. Put chia seeds in bowl. Add water. Stir thoroughly RIGHT AWAY otherwise it'll clump up. 2. Add your desired sweetener & coconut and mix more with your spoon. Chia seeds will absorb a lot of water really fast and thicken up. 3. Add anything else you want, like 1/2 tablespoon pumpkin seeds, a few almonds, 1/2 tablespoon sunflower seeds etc. Just for taste and to give it some excitement. By now your raw chia porridge should be pretty thick. For extra flavor, try topping your raw porridge with almond, coconut or your favorite nut milk & some berries!


Protein Packed Chia Seed Smoothie

Ingredients:
•1 cup vanilla almond milk (made from our raw, organic almonds & vanilla bean)
•1 banana
•2 tablespoons raw, organic nut butter
•1 scoop of Natural Zing Brown Rice Protein or other raw protein powder
•1 tablespoon raw, organic Chia Seeds

A few ice cubes

Directions: Blend all ingredients & enjoy!

Tuesday, October 08, 2013

Raw Soup Recipes for Fall

Cream of Zucchini Soup

As seen in Jennifer Cornbleet's Raw Food Made Easy for 1 or 2 People 
Ingredients:
•½ cup water
•1 zucchini, chopped with our ceramic knives (about 1 cup)
•1 stalk celery, chopped
•1 tablespoon lemon juice (use our citrus juicer for the most juice!)
•1 teaspoon mellow white miso
•½ teaspoon crushed garlic (1 clove - use our stainless steel garlic press for best results)
•¼ teaspoon sea salt
•dash cayenne pepper
•1 tablespoon raw, organic olive oil
•½ avocado, chopped
•1 tablespoon fresh minced dill, or 1 tsp dried

Place all of the ingredients except the olive oil, avocado and dill in a blender. Blend until smooth. Add the olive oil and avocado and blend until smooth. Add the dill and blend briefly just to mix. Serve immediately. Serves 2.


Spicy Corn Chowder

Ingredients:
•2 ½ cups almond milk (made with our raw, organic almonds)
•2 cups fresh corn
•1 clove garlic, crushed (use our stainless steel garlic press for best results)
•Handful sun dried tomatoes, soaked
---
•dash Avocado oil
•dash Nama Shoyu
•½ teaspoon cayenne pepper powder
•½ teaspoon cumin
•1/2 jalapeño diced (optional)

Top with:
sliced green onion
mushrooms sliced
red pepper thinly sliced
yellow squash thinly sliced
zucchini thinly sliced
finely chopped parsley

Blend well the first set of ingredients. Add the rest. Adjust seasonings to taste.

Carrot Ginger Soup

Ingredients:
•1/2 C freshly squeezed orange juice (use our handheld citrus juicer)
•1 T cashew butter (or any nut butter you prefer)
•1/2 chopped red onion
•1" chunk of peeled fresh ginger (add more or less depending on your taste for ginger)
•2 large carrots peeled with our ceramic peeler and chopped

Directions: Simply add all the ingredients (starting with the oj first) into a high speed blender. Blend until the texture is smooth and creamy. If you wanted it slightly warmed up, you could always leave the blender on for longer and that will heat up the soup gently.

Thursday, October 03, 2013

Raw Coconut Nori Wrap Spring Rolls

You can stuff our new Paleo Coconut Wraps with just about anything; veggies, savory nut cheeses, vegetables, salads, sprouts - the possibilities are endless! Below is a cool wrap recipe. 

Raw Coconut Nori Wrap Spring Rolls
Ingredients:


Stuffing:
•Shredded cabbage
•yellow bell peppers (sliced thin with our ceramic knives),
•fresh cilantro, diced
•avocado (long slices)

Sauce:
• 1/2 cup raw, organic almond butter
• juice from 3 limes (use our handheld citrus juicer for the most juice!)
• 2-3 tbs raw, organic agave nectar or raw, vegan coconut nectar
• 1 tbs white miso
• 1 tbs raw, organic Nama Shoyu

Directions:Blend the ingredients of the sauce together on low until blended (don't over blend). Lay out the coconut  wrap and layer the stuffing vegetables. Sprinkle with nori flakes & black sesame seeds. Pour sauce into a serving bowl for dipping, delicately wrap up wraps & serve!

Wednesday, September 25, 2013

Peruvian Olives Marinated in Herbed Garlic Butter (Vegan)

Our newest shipment of our raw, certified organic, unsalted, sun-dried Peruvian Botija Olives are our juiciest yet! These fantastic olives are unique in the world marketplace! They contain no salt, no oil, no herbs, & have not been cured. They are 100% untouched, natural, pure, sun-dried, ripe, fresh, certified organic olives from Peru. Each olive is nearly the size of a prune with thick, juicy, tasty, savory olive flesh. We have searched for years to bring you an olive of this quality. These are the best olives available on the planet! Available for purchase here!

They are fantastic right out of the jar, or if you'd like to dress them up a bit here is a favorite recipe of ours:

Peruvian Olives Marinated in Herbed Garlic Butter (Vegan) 

Ingredients:
•3/4 cup of raw, organic Olive Oil
•2 tbsp diced garlic
•1/2 tbsp rosemary
•1 tbsp thyme
•1 tbsp oregano
(or any other fresh herbs of your choice)

Directions:
Place olives in a bowl of pure water and soak for 1-3 days. They become silky soft after 3 days. Keep soaking olives in refrigerator. Warm coconut butter so it's a melted consistency then mix all ingredients together and coat olives. Put mixture into a glass mason jar and store in refrigerator. Eat with a salad or serve to guests at parties!

Monday, September 16, 2013

Matcha Shake Recipe

Ingredients:


•3/4 cup of almond milk make with Natural Zing raw, organic almonds
•2 bananas, frozen
•1/2-2 tsp matcha green tea powder
•1 scoop of vegan protein powder
•1 tsp raw, organic chia seeds

Directions:

Blend the matcha & almond milk on low for a few minutes. Add the chia seeds & protein powder. Add the bananas & process until you get a whipped consistency. Enjoy!

Note: Try incorporating different frozen fruits in the smoothie for different tastes.

Thursday, September 12, 2013

Free Green Tea Kelp Noodles -TODAY ONLY!

We are giving away a free bag of Green Tea Kelp Noodles with any size order, today only (September 12, 2013. Don't forget your promo code in the notes section when ordering online.

Wednesday, September 11, 2013

Sachi Inchi Minty Green Shake

This is one of our favorite smoothies to make with our new Sachi Inchi protein powder!
 
Ingredients:

•2 cups of plant based milk (we like almond milk make with our raw, organic almonds & nut milk bags)
•2 cups of raw spinach
•1 cup of ice
•1/4 cup raw, organic cacao powder
•1-2 scoops of raw, organic Sachi Inchi protein powder
•1 banana
•4-6 pitted raw, organic dates
•3-5 drops of Liquid Stevia Peppermint Drops
•pinch of Himalayan Pink Salt or Celtic Sea Salt (optional)

Directions:
Place all ingredients in your high speed blender & blend until smooth & creamy

Wednesday, September 04, 2013

Raw Bee Pollen Brownies

If you love chocolate & bee pollen this recipe offers the best of both worlds! Taking bee pollen is great at any time of year but especially at this time of year when the weather is starting to change from warm to cool (bee pollen is known for it's immune supporting properties*). Our Natural Zing Bee Pollen has a bitter sweet, mild honey flavor & adds the perfect touch to these raw brownies.

Ingredients:

1 Teaspoon raw, organic Bee Pollen (whole granules) + more for dusting
1 cup raw, organic, Cacao Powder + more for dusting
1 teaspoon raw, organic Cacao Nibs + more for dusting
2 cups raw, organic Walnuts
1 cup raw, organic Almonds
2 1/2 cups raw, organic Dates (we used Medjool for this particular recipe)
1/4 tsp sea salt

Equipment:

Food Processor
Baking Pan lined with Parchment

Directions:

Place dates on a cutting board & gently remove & discard pits.  Roughly chop almonds & set aside. Place the walnuts in a food processor fitted with an s blade and pulse until they become a fine powder. Next add the cacao powder, bee pollen & salt. Pulse to combine. Add the dates through the top of the food processor ( one at a time ). You should end up with a cake crumbly consistency. Transfer brownie mixture to a bowl & add almonds, gently folding them in. Press mixture gently into a parchment lined baking sheet. Spread 1 teaspoon of cacao nibs across the top of mixture & gently press down into mixture.  Put the pan in the freezer for 30 minutes to an hour.

Remove from the freezer & transfer to a cutting board. Lightly dust with cacao powder & bee pollen. Cut into squares & enjoy!

Note: Keep brownies in an airtight container in the fridge until you are ready to serve.

*These statements have not been evaluated by the US Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Wednesday, August 28, 2013

Living Food Recipes for Labor Day


Spicy Raw Vegan Chili

Ingredients (4 servings):

•1 1/2 cups raw, organic sun-dried tomatoes
•3 cups avocados, chopped
•1 1/2 cups raw, organic almonds
•2 tomatoes, chopped
•1/2 cup carrot, chopped
•1/2 cup cilantro, chopped
•1/2 cup lemon juice (use our handheld citrus juicer for best results)
•1 tablespoon chili powder
•1/2 jalapeno pepper, diced
•1 tablespoon cumin
•1 teaspoon organic cayenne pepper powder
•1 teaspoon Himalayan Pink Crystal Salt
•1/8 teaspoon raw, organic aji amarillo pepper powder

Directions:
Cover sun-dried tomatoes with water and soak for at least 15 minutes. Transfer sun-dried tomatoes and their soak-water to a blender or food processor. Add remaining ingredients, pulse the blender briefly, until the ingredients are just chopped and mixed. Should be thick and chunky. 


Raw Curried Cabbage Salad Recipe

Ingredients:

•1 head green cabbage, chopped
•1/3 cup raw, organic shredded coconut
•2 tbsp lemon juice
•1/4 cup cold-pressed olive oil
•1/4 cup Nama Shoyu or Coconut Aminos
•3 tbsp raw, organic sesame seeds
•1/3 tsp raw, organic turmeric
•1/2 tsp curry
•1/2 tsp cumin 

Directions:
In a large bowl, toss together all ingredients, making sure cabbage is evenly coated.
If possible, chill for at least an hour and toss thoroughly again before serving. This will allow all the flavors to mingle and blend.


Fruit Cobbler

Ingredients:

Walnut Crust – Bottom
•2 cups raw, organic walnuts
•2 oz date paste made from our raw, organic dates
•1/4 teaspoon raw, organic cinnamon
•1/4 tsp liquid vanilla
•1/8 tsp Himalayan pink salt

Pecan/Walnut Crust – Top
•1 cup raw, organic walnuts
•1 cup raw, organic pecans
•2 oz date paste made from our raw, organic dates
•1/4 tsp raw, organic cinnamon
•1/4 tsp liquid vanilla
•1/8 tsp Himalayan pink salt

Fruit Filling
•8 cups sliced fruit of your choice (any combo of fruit or berries)
•2 tbsp lemon juice (use our handheld citrus juicer to get the most amount of juice from your lemon)
•2 tbsp raw, organic agave nectar
•1 tbsp liquid vanilla
•1 1/2 tsp raw, organic cinnamon
•1/8 tsp raw, organic nutmeg
•1/8 tsp Himalayan pink salt

Directions:
  1. Process all ingredients for the bottom crust in a food processor until walnuts are still slightly chunky. When ready, sprinkle evenly on the bottom of a 9″x9″x2″ pan and lightly compact.
  2. Process all ingredients for the top crust in a food processor until walnuts and pecans are still slightly chunky. Set aside.
  3. Slice your fruit of choice and combine all the ingredients for the fruit filling in a large bowl and mix well.
  4. Evenly distribute the filling on top of the crust.
  5. Crumble the top crust on the fruit and gently press.
  6. Decorate with fresh fruit slices.
Notes: A few of our favorite combinations of fruit for late summer are:
  • Cherries, sweet apples & strawberries
  • White peaches, raspberries, mango
  • Blueberries, strawberries, raspberries, blackberries

Monday, August 05, 2013

Tasty Chia Seed Pudding (Kid Approved)

Our tasty chia seed pudding is kid approved! Have them help you make it - it's soo easy!

Ingredients:
• 2 cups of coconut milk made with Natural Zing raw, organic shredded coconut
• 1/2 cup raw, organic chia seeds
• 2-3 tablespoons of raw, organic cacao powder
• 1 teaspoon of raw, organic vanilla bean extract or powder
• 1 tablespoon of natural sweetener of choice, we use raw, organic honey

Directions:
Put in a blender & blend until smooth. Will thicken in about 10 minutes in the fridge.
There are endless flavor variations. You can omit the cocoa powder & vanilla and add a cup of strawberries for a strawberry version, or add cinnamon and nutmeg for a Chai Chia Pudding!

Monday, July 29, 2013

Sacha Inchi Super Fudge Recipe (Raw Fudge with Superfoods)

Sacha Inchi Super Fudge - this is one of our favorite fudge recipes to make. You can substitute your favorite fruits, nuts & seeds, or use whatever you have on hand.

Ingredients:
3.5 cups date paste (soak raw, organic Medjool dates in water for 30 mins - 2 hours. Remove date pits & process dates in food processor with water to create paste. Store in mason jar in fridge.)
2 cups raw, organic cacao powder
1 cup raw, organic chia seeds 
1 cup raw, organic sesame seeds
1 cup raw, organic Thompson raisins
2 cups raw, organic sunflower seeds
1 cup raw, organic Goji berries
2 Tablespoons raw, organic Maca powder
4 Tablespoons raw, organic Sacha Inchi powder
2 teaspoons raw, organic Camu-Camu powder
1teaspoon raw, organic Vanilla bean powder

Directions:

1. In a large bowl hand mix everything thoroughly together.

2. Line a standard baking tray with baking paper. Press the mass evenly into the tray and level the surface with a cranked metal spatula.

3. Set aside for minimum of one hour to set (can be placed in refrigerator). Cut into 1" square pieces.

4. Serve as is or place in dehydrator for a few hours at 115°F until dry to the touch.

Thursday, July 18, 2013

Raw Vegan Nutella Recipe

Ingredients:
* 1 cup raw, organic hazelnuts
* 2 teaspoons pure organic vanilla extract
* 3 tablespoons raw, organic cacao powder
* 4 tablespoons coconut nectar or coconut crystals
* 1/4 teaspoon pink salt
* 1 tablespoon raw, organic, virgin coconut oil
* 1/2 cup almond milk

Directions:
1. In a food processor, blend nuts until they begin to form a paste.
2. Add coconut oil, & continue blending until it starts getting smooth.
3. Add remaining ingredients & blend until creamy and spreadable.
4. Store in glass jar for optimal freshness. Enjoy on fruit or straight out of the jar!

Wednesday, July 17, 2013

Coffee - The Good, Bad & the Ugly


Coffee the Good, Bad and the Ugly By: Jeff Rose

I am tired of people saying "all the raw foodists I know drink coffee" or " all the raw vegans I know drink coffee" or "all the vegetarians drink coffee." So I am going to share my thoughts on coffee, the good, bad and the ugly. Mostly the bad and ugly. I am not a doctor. I am an observer of people. This document was constructed by my observations and discussions with many people over the years.


Coffee tastes good? Yes to some people. Pig ears might taste good too just not with a cup of coffee. Coffee has minerals, like Manganese as well as other minerals. Are some of the minerals being locked up from the acidity of the coffee? Oxalic acid locks up some iron in various raw vegetables. Worms love coffee grounds. Coffee grounds make great compost. My grandfather used to put grandma's coffee grounds in the compost. He also put egg shells and tea bags and many things in the compost. Grandfather didn't drink coffee. Born in 1889, he was a rebel. He didn't eat MSG, drink alcohol or coffee. He exercised every morning at 5 AM. Yes he really did ride the train to Princeton and sit next to Albert Einstein. He worked for the USDA and the FDA at various times in his life and served in WWI and WWII. Grandpa had two wives and eight children over time and made it almost to 100. He gardened an acre the last 25 years of his life and canned lots of food for the winter. OK back to minerals and coffee. I haven't seen any document that displays the minerals in coffee. One would think if there was any great quanities of minerals that we would see Nutrition Facts on bags of coffee. Lately I see coffee with other things added like Reishi mushroom. I don't think there is anything you can add to coffee to make it healthy so why bother. Drink your reishi tea separately or put the reishi powder in a smoothie.

I have met many women who told me their doctors told them not to consume caffeine because it increases their risk of breast cancer. I bet women would get more bang for their buck staying away from plastics, chemicals and pesticides. Is it the coffee or is it the caffeine? Ever wonder why nurses have higher incidence of breast cancer? Some work in hospitals? They are in the OR, the ER and ICU, etc, etc. What does a nurse do all day? They open up little plastic bags containing sterile instruments. They breathe plastic dusk and particles. It is the vinyl. Try to tell this to a nurse with breast cancer. They just say "oh I guess I am just unlucky, I have bad genetics." Breathing vinyl dust doesn't do anyone any good. We are all becoming sterile.

I think women and people should avoid coffee in general for many reasons , including the caffeine. I believe decaffeinated coffee has all the same "bad" and "ugly" that regular coffee has. People who want to lose weight often will give up many things but not coffee. Coffee would be the best thing to give up. The acidity in coffee will keep your fat locked up and make it harder to lose. Why does any diet work? They work because they say eat more salads, more fruits and vegetables. Eating more salads lowers your acidity and allows the pounds to be shed. I have seen people practice portion control and exercise, still drink coffee and have problems changing their weight. Or the changes they do see are very slow. I lost three pounds this year, I worked out three times per week. Trust me, coffee and diet success can be mutually exclusive. The quickest way I've seen to shed pounds is to eat 100% raw vegan with no coffee and with exercise. Many people can't just make that jump to 100% raw vegan even if only for a limited time. Allowing the caffeine to clear out of the system and some of the acidity to neutralize can be difficult. Usually caffeine withdrawal takes one to three days and can be accompanied by severe headaches. The thing about coffee is that it makes you feel groggy the next day so you want to drink it again. The coffee high is nice. It feels better than exercising.
Moreover, walking around living our lives we are exposed to many sources of acidity. Stress, polution, unhappy thoughts, anger, certain foods, coffee, medications, and toxins can contribute to acid conditions. In fact our bodies are always neutralizing acids so much so that we can run out of neutralizer. I say if you want to be real successful on your diet, give up the coffee. You can still have a cup at your parents holiday party or on New Years Eve. For some of us that would be all it would take for us to fall off the wagon. Battle the acid. Take a bath, soak your feet, remove chemicals from your home, air out any new purchases that may outgas toxins, exercise and give up the coffee.
The coffee mafia will surely not like me saying all this. I am expecting men to show up at my door. So if next month I am dancing around telling how coffee is the miracle drink you will know what happened. Right Ellen? The meat mafia are right behind them. Have you ever soaked your meat in coffee and then grilled it? Well let me tell you it is good, not to do that. How about that coffee enema thing that Gerson does. What that does is implant caffeine in your colon. The caffeine shoots straight to the liver and causes it to release loads of toxicity. That is a one or two time thing. Maybe if Starbucks ever loses market share they can add the emena to their menu, implant some espresso as you go through the drive-thru. Drive through. The drive-thru is very popular, you dont even have to stand up to buy coffee. I know oil tankers full of coffee are consumed each day. Slowly it changes everyones health, sort of without them noticing.


Stimulants effect your hunger impulses. Drink coffee in the morning and try to skip lunch and then you end up eating 2 lunches in the afternoon, 2 dinners and a midnight snack. Hey the coffee made you feel like you went to the gym so all is well. Coffee gives many of us that hunger backlash. Skip a meal and eat three times more later. When hungry we are more likely to make unwise choices. Coffee never gave me the desire to eat 3 salads for dinner. It made me want to eat three pizzas. If you need to eat pizza, eat your salad first. Then you are less likely to eat half a pizza. I had a girlfriend once that drink coffee with her pizza. And followed it up with another coffee and a piece of chocolate cake and a cigarette (in the 80's ). She could knock off two pots a day by herself. Cigarette's seem so 80's but I see people smoking all over the place. Have they read the side of the pack lately. Cigarette's can cause some of the same effects as coffee. The bottom line is consuming stimulants and dieting are difficult when practiced together. Get off the stimulants and focus on the diet. I know you need a lift in the morning. After a few days or weeks the diet and exercise is supposed to do that. Is coffee bean extract going to make you skinny? Is there anything wrong with eating a salad and exercising? If there was a magic pill we would be taking it. There are lots of ideas to choose from for dieting and health. Check out the healthy snacks, dried fruits, nuts and seeds and other great products at www.naturalzing.com. One great idea is give up the stimulants, including coffee, stop eating white foods, eat less of other foods and eat more fruits and vegetables and exercise. Don't get the Sugar Blues you Paleo, get in The Zone or try the The Alkalarian. Be Fit or Fat and hang with Joel Fuhrman. Or just go Raw.

So we covered acidity and stimulants. Let me put another pot on and finish the last slice of the pizza before I continue. Your daily habits will create your health. Your great daily health choices will create your great health. You are responsible for your own great health. No global multinational corporation is going to make you healthy. Avoid corporations too when dieting. Now lets talk about smells, vision and teeth. I believe coffee consumption effects peoples vision. Your vision can blur after a cup of coffee. Perhaps this effects older people more than younger. Something is going on inside the eye when we consume coffee. Perhaps the acidity is being raised. Marijuana lowers the pressure in the eye. Maybe coffee raises the pressure. Our blood and body chemistry effects the eyes.

Do you know anyone with receding gums? Everyone? Acidity in the mouth must cause receding gums. Sucking a cup of joe over a few hours bastes the teeth in acid. And then you have your body in an acid condition. Your gums can't function best under this daily assault especially after a few years of being a Barista.

Women, this is for you and I really hate to put this in here. I apologize for being the one who has to say this. I am covering everything here. Body parts can change their smell and taste when your body is in an acid condition, yes after that cup of coffee. Think of asparagus but not that bad. Keep some coconut oil at arms reach. Your breath may smell too. The smell of fresh brewed coffee drifting around this house might smell good for a minute or two. And then something happens and it just smells like stale flat beer left over from a party. Some of us can feel our body chemistry change just by smelling a cup of coffee.

Drink coffee if you wish, I know I will but go in there full knowing the good, bad and the ugly. And that you read this article and coffee is not the gift you once thought. Save the coffee for a party. Buy the best organic fair trade you can find, grind your own beans and have a blast. Brush your teeth before bed. And the next day buy some superfoods at www.naturalzing.com , have that salad and go exercise. Then start drinking tea and superfood smoothie elixirs. Blessings!