Tuesday, December 30, 2014

Fun Recipes for You and Your Spiral Slicers

 

Raw Vegan Alfredo with White Truffle Oil


This is one of our favorite recipes to serve with vegetable noodles made with our Spirooli Slicer  The white truffle oil makes this sauce a dreamy, creamy, melt in your mouth sensation!
 

Ingredients

•1 Large Organic Zucchini, cut or spiralized into "noodles
•2 cups Natural Zing  Cashews
•1 1/2 cups water
•1 tbsp Natural Zing Nutritional Yeast
•2 Organic Garlic Cloves
•juice of one Organic Lemon
•1 tsp Celtic sea salt
•1⁄2 tsp Organic Pepper
•pinch of Natural Zing Cayenne Pepper Powder
•1/2 tsp Organic Onion Powder
•1/2 tsp Orgainc Italian Seasoning

Preparation

Soak cashews in water for an hour. Place all ingredients in blender or food processor, and 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). When ready mix with your fresh zucchini noodles.
 
 
 
I thought I'd share another of my blast from the past recipes with you Spiral Slicer owners and those considering purchasing one soon. Enjoy!

"Zucchetti" Salad

 

Ingredients

 
3 Organic Zucchini, cut or spiralized into "noodles"
1 medium Organic Cucumber, chopped
1 medium Organic Green Pepper, chopped
1 medium Organic Tomato, chopped
2 tbsp. Bariani Olive Oil
4-6 tbsp. of your own salad seasoning

 

Preparation

 
In a large bowl, toss together the zucchini, cucumber, green pepper, tomato and olive oil. Mix in seasonings and adjust amount based on your taste. Enjoy or chill until ready to serve. 

Wednesday, December 17, 2014

Friday, December 12, 2014

Almond & Chickpea Breakfast Bread with Dried Fruits

Ingredients

1/2 cup Warm Water
1 3/4 cup Natural Zing Almond Flour
1/2 cup Natural Zing Chickpea Flour
4 tbsp Organic Flax Meal
1 tsp Natural Zing Cinnamon
1 tsp Organic Nutmeg
1/2 cup Natural Zing Thompson Raisins
1/2 cup Natural Zing Turkish Apricots, chopped
3-4 tbsp Natural Zing Agave Nectar
3/4 cup Organic Applesauce


Preparation

1) Mix the flax meal with the warm water and set aside to “gel.”
 

2) Place flours, spice, and dried fruit in a large mixing bowl.
 

3) Whisk together the agave, flax mixture, and applesauce. Add these wet ingredients to the dry ones.
 

4) Bake in an oven set to 350-375 degrees for about 60-75 minutes. Cover with foil for the last 20 minutes to prevent burning. Check with a toothpick or fork to be sure it’s done.
 

(almond meal baked goods can cook very slowly, so you may need to add time.)

Friday, December 05, 2014

Holiday Nut Nog



Approximately 65 percent of the human population has a reduced ability to digest lactose after infancy.[1] As I was growing up I had no idea that I was lactose intolerant.  I just thought I disliked milk.   My mother would try to get me to drink it, but I felt sick if I drank milk.   As an adult, I loved pumpkin lattes and eggnog lattes, but my stomach would make gurgling sounds after I enjoyed it.   Given the statistic, I doubt that I’m alone.  But are we go give up our nogs and specialty drinks?  No, we just need to be a little creative.  So I created the “Nut Nog”.   Really you can make your pumpkin spiced or nog spiced beverages with any milk alternative: almond milk, rice milk, oat milk, or coconut milk, you just add the spices and mix it up.   The recipe below shows how to make your own nut milk, but you can use packaged nut milks also.

Nut Nog:

Ingredients:

1 cup soaked Natural Zing Almonds, soak 8 hours or overnight
2 1/2 cup filtered water
6 medium Natural Zing Dates (soaked if firm and use the soak water for some of the water)
1/2 tsp Organic Nutmeg
1/2 tsp Organic Ground Clove
Pinch of Celtic Sea Salt

 

Preparation:  

1.) Blend the nuts and water and strain the pulp out using a nut-milk bag or sieve.
2.) Add the fruit and spices to the nut milk and mix.
3.) Chill.

Serves 8

This does not take long to make, only about 10 minutes.  However, if you want to save time create the spice mixture (nutmeg, clove, vanilla bean powder, and cinnamon) and put a ¼ tsp in your packaged almond milk or other milk alternative and mix in a blender, frothier, whisk, or spoon.   If you are lucky enough to have an espresso / latte machine at home add the spice mixture in the nut milk then froth to make your own nut nog latte.  

Wishing you abundant health,
Helen Rose
** Helen Rose is a mother of 2; wife of Natural Zing's president; raw food chef; owner of Superfoods on Main, a vegetarian cafe and superfoods store in Mount Airy Maryland; and a family health advocate providing personal coaching to women seeking health and life transformations.  www.SuperfoodsonMain.com  

[1] U.S. National Library of Medicine http://ghr.nlm.nih.gov/condition/lactose-intolerance

Wednesday, November 26, 2014

Salad SOS: Living Without Salt, Oil, or Sugar

Making whole food recipes and not adding any additional salt, oil, or sugar is growing in popularity. It is now called SOS, vegan SOS and raw vegan SOS dishes are the healthiest we can eat based on the latest research discussed in Books like the China study and covered in movies like Forks Over Knives. Basically we are leaving out extra calories that are unnecessary. Individuals on a weight loss plan can easily avoid about 500 -1000 calories per day by not using added oil or sugar. Smart fitness professionals are advocating this as part of a healthy lifestyle because you get results fast.

Raw onion and garlic are stronger in raw vegan SOS recipes as below so you want to use less than in cooked dishes. In general, do this when you create your own recipes too. We use dates for sweetening because dates are a whole food with all its natural properties. Chia seed can be used to help thicken a dressing. Dressings can be used as sauces too and even dips if thickened with a little extra chia seed.

We start with a simple Fruit Vinaigrette recipe and then we will make small changes to create a set of dressing recipes quickly. If you like things spicy just add more cayenne or spices. You can use a Food Processor, regular blender or high speed blender to make these recipes. Soak the dates in some of the recipe water or liquid if using a regular blender or food processor. If you substitute fresh herbs for dried use about 3 times as much as the dried (1 tsp dried equals 1 tbsp fresh). If your dressing seems a little thick just add an additional tablespoon of water one at a time and mix well.

Natural Zing has many premium ingredients to help you make the best dressings in the world.

Here are is the original vinaigrette followed by some variations to get you started:


 

Strawberry Vinaigrette         

(Raw, Vegan SOS)

Ingredients*:


1 cup sliced Strawberries (about 8 medium Strawberries)
1/4 cup Water
2 tbsp Braggs Apple Cider or Brown Rice Vinegar
1 tbsp finely chopped Red or White Onion
1 Medjool date pitted, chopped and soaked with water above
1 tsp Chia Seeds
 

(Optional:  1/8 tsp ground black pepper, dash of cayenne pepper, 1/4 tsp maqui berry powder)
 

Preparation:


1. Blend all ingredients. This dressing will get a little better sitting overnight in the refrigerator.
 

* All organic preferred


 

Raspberry Vinaigrette

(Raw, Vegan SOS)
 

Ingredients*:


1 cup Raspberries
1/4 cup Water
2 tbsp Braggs Apple Cider or Brown Rice Vinegar
1 tbsp finely chopped Red or White Onion
1 Medjool date pitted, chopped and soaked with water above
1 tsp Chia Seeds
 

(Optional: 1/8 tsp ground Black Pepper, dash of Cayenne Pepper, 1/2 tsp Goji Berry Extract Powder, 1/4 tsp Camu Camu Berry Powder)
 

Preparation:


1. Blend all ingredients. This dressing will get a little better sitting overnight in the refrigerator.

* All organic preferred


 

Creamy Italian Vinaigrette

(Raw, Vegan SOS)
 

Ingredients*:


2 tbsp Almond or Cashew Butter
3/4 cup Water
2 tbsp Braggs Apple Cider or Red Wine Vinegar
1 tbsp finely chopped Red or White Onion
1 Medjool date pitted, chopped and soaked with water above
1 tsp Chia Seeds
1 tsp Italian herbs mixture, dried (or 1 tbsp fresh)
1/2 a very small clove of Garlic (or 1/2 tsp minced or 1/4 tsp powdered)
 

(Optional: 1/8 tsp ground Black Pepper, dash of Cayenne Pepper, 1/4 tsp Ginseng Powder)
 

Preparation:


1. Blend all ingredients. This dressing will get a little better sitting overnight in the refrigerator.
 

* All organic preferred

 

 Mango Chili Lime Vinaigrette

(Raw, Vegan SOS)
 

Ingredients*:


1 cup Mango, fresh
1/4 cup Water
2 tbsp Braggs Apple Cider or Brown Rice Vinegar
1 tbsp finely chopped Red or White Onion
1 Medjool date pitted, chopped and soaked with water above
1 tsp Chia Seeds

1/2 tsp Chili Powder
1 tbsp Lime Juice
1/8 tsp ground Black Pepper
Dash of Cayenne Pepper
 

(Optional: 1/4 tsp Camu Camu Berry Powder)
 

Preparation:


1. Blend all ingredients. This dressing will get a little better sitting overnight in the refrigerator.
 

* All organic preferred


 

 French Style Tomato Vinaigrette

(Raw, Vegan SOS)
 

Ingredients*:


1 cup Tomatoes
1/4 cup Water
2 tbsp Braggs Apple Cider or red wine vinegar
1 tbsp finely chopped Red or White Onion
3 Medjool date pitted, chopped and soaked with water above
2 tsp Chia Seeds
1/8 tsp ground Black Pepper

Dash of Cayenne Pepper
 

(Optional: 1/2 tsp Tomato Powder)
 

Preparation:


1. Blend all ingredients. This dressing will get a little better sitting overnight in the refrigerator.
 

* All organic preferred


 

Creamy Medjool Dijon Vinaigrette

(Raw, Vegan SOS)
 

Ingredients*:


2 tbsp Almond or Cashew Butter
1/4 cup Water
2 tbsp Braggs Apple Cider or red wine vinegar
1 tbsp finely chopped red or white onion
2 or 3 Medjool dates pitted, chopped and soaked with water above
2 tsp Dijon Mustard
1 tsp Chia Seeds
1/8 tsp ground Black Pepper
1 very small clove of Garlic (or 1/2 tsp minced or 1/4 tsp powdered)
Dash of Cayenne Pepper
 

Preparation:


1. Blend all ingredients. This dressing will get a little better sitting overnight in the refrigerator.
 

* All organic preferred


 

Creamy Poppy Seed Vinaigrette

(Raw, Vegan SOS)
 

Ingredients*:


2 tbsp Almond or Cashew Butter
3/4 cup Water
2 tbsp Braggs Apple Cider or Red Wine Vinegar
1 tbsp finely chopped Red or White Onion
2 Medjool dates pitted, chopped and soaked with water above
2 tsp Chia Seeds
1 tsp Poppy Seeds
1 tsp Lemon Juice
 

(Optional: 1/8 teaspoon ground Black Pepper)
 

Preparation:


1. Blend all ingredients. This dressing will get a little better sitting overnight in the refrigerator.
 

* All organic preferred


 

Creamy Lemon Tahini Vinaigrette

(Raw, Vegan SOS)
 

Ingredients*:


2 tbsp Tahini
3/4 cup Water
2 tbsp Braggs Apple Cider or Red Wine Vinegar
1 tbsp finely chopped Red or White Onion
2 Medjool dates pitted, chopped and soaked with water above
2 tsp Chia Seeds
2 tsp Lemon Juice

1/4 tsp Garlic Powder
 

(Optional: 1/8 tsp ground Black Pepper, 1/4 tsp Ginger Powder)
 

Preparation:


1. Blend all ingredients. This dressing will get a little better sitting overnight in the refrigerator.
 

* All organic preferred


 

Green Cucumber Vinaigrette

(Raw, Vegan SOS)
 

Ingredients*:


1 cup diced Cucumber, peeled and seeded
1/4 cup Water
2 tbsp Braggs Apple Cider or Red Wine Vinegar
1 tbsp finely chopped white onion
1 Medjool Date pitted, chopped and soaked with water above
2 tsp Chia Seeds
1/8 tsp ground Black Pepper

1/4 tsp Spirulina Powder
Dash of Cayenne Pepper
 

Preparation:


1. Blend all ingredients. This dressing will get a little better sitting overnight in the refrigerator.
 

* All organic preferred
 

Tuesday, November 25, 2014

Pumpkin Pie (Gluten Free, Soy Free, Vegan & Mostly Raw)



(Recipe by Helen Rose)

Ingredients
       2 cups Natural Zing American Pecans
       1 1/2 cups Natural Zing Dates (pit them)
       1 1/2 cups Natural Zing Cashews, soaked in water for several hours, then drained
       1/2 cup Natural Zing Coconut oil, melted
       1 1/2 cups cooked pumpkin puree
       1 teaspoon pumpkin pie spice
       1/3 cup Natural Zing Agave Nectar
       Natural Zing Himalayan Pink Salt to taste

Preparation
1.    To make the crust: Place the pecans and dates in a food processor, along with a pinch of sea salt. Process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. If you'd like it to be a little sweeter, add a few more dates. Press mixture evenly onto the bottom and sides of a pie plate.  Use wax paper or parchment and small hand roller if you have them.
2.    Place the cashews, coconut oil, pumpkin, pumpkin pie spice, and agave nectar in a high speed blender or food processor, along with another pinch of sea salt. Blend till smooth.  You may need to use a tamper or spatula to move the filling around.  Once again, if the filling's not quite sweet enough for you, add some extra agave.
3.    Pour the filling over the crust. Use a spatula to smooth everything over. Transfer it to the freezer, and let it set for about four hours, or overnight. Set out on counter for about 20 minutes before serving then cut and serve!
4.    Makes 8-12 slices.

Thursday, November 20, 2014

Thanksgiving Holiday Recipes...Dessert!

Try completing your holiday meal with this.

Chocolate Pecan Pie

(recipe by Jeff Rose)

Crust:

 

Ingredients

1 1/2 cups Natural Zing Brazil Nuts
1 cup Natural Zing Medjool Dates, pitted
1 cup Organic Dried Banana Slices



Preparation

Blend well in a food processor.
 

Press into a pie plate forming a crust.




Filling:

Ingredients

1 cup  Natural Zing Cacao Nibs
1/2 cup Natural Zing Coconut Oil
4 oz. Organic Pecan Butter
1 cups Natural Zing Whole Pecans
1 Natural Zing Whole Vanilla Bean
1/2 cup Natural Zing Agave Nectar




Preparation

Blend nibs, oil, vanilla bean, & pecan butter well in a high-powdered blender. Use spatula to work mixture into blade. (As the mixture warms up it will blend better.)
 

Add agave & blend briefly until mixed.
 

Pour into crust, smooth with spatula.
 

Decorate top with whole pecan halves. Have fun & experiment with different designs with the pecans.