Thursday, July 31, 2014

Tomato Cucumber Salad



1 Medium Cucumber, sliced
1 Medium Tomato, diced
4 tbsp Dried Red Onion
1 Package Sungold Cherry Tomato Halves


1 cup Water
1/4 cup Braggs Apple Cider Vinegar
2 tbsp Coconut Palm Sugar
1 tsp Himalayan Fine Ground Pink salt

To Make:

Prepare vegetables  and place in a bowl.

In a separate bowl mix dressing  until the sugar dissolves.

Combine dressing and vegetables together.
*optional: Garnish with freshly minced parsley or cracked black pepper.

Vegan Bruschetta


Bariani Olive Oil
Himalayan Pink Salt
Fresh Basil (whole leaf or chopped)

To Make:

Cut your tomatoes in slices roughly 1/3” in thickness.

Lay flat on a plate and drizzle with extra virgin olive oil.

Sprinkle with salt to taste and garnish with basil.

Wednesday, July 30, 2014

Wild Jungle Peanut Fudge Squares

Looking for a delicious treat that is easy to make and sure to satisfy? These squares are sure to be a hit! 


1 cup Cacao Butter (melted)
1 cup Agave Nectar or Yacon Syrup
2 tsp Cacao Powder
1/2 tsp Himalayan Pink Salt
2 tsp Vanilla Powder
1 tsp Lucuma Powder
1/2 Cup Cashew Butter
1/2 Cup Jungle Peanuts (chopped)

To Make

Place all ingredients (except the peanuts) into a high speed blender and blend until well mixed.

Pour the mixture into a large bowl and fold in the peanuts.
Line an 8X8” glass baking dish with non-stick paper and evenly spread the fudge batter.

Place dish in the refrigerator or freezer for 20min or until the fudge is set.

Remove the fudge from the dish and paper. Cut into 1” cubes.

The fudge can be stored in an airtight container in the freezer for 3 months....If they last that long!

Tuesday, July 29, 2014

Raw Coconut Nori Wrap Spring Rolls With NEW Turmeric Paleo Wraps

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

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

• 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!

Thursday, July 24, 2014

Homemade Raw Breakfast Ideas

Raw Breakfast Porridge

Yield: Four 1-cup servings.

Optional Toppings:

1. In a bowl, pour 2 cups of raw buckwheat groats and 4 cups of water. Soak for at least 1 hour or overnight. After soaking, rinse well in a strainer several times.
2. Place buckwheat groats in food processor or blender, along with the almond milk, chia seeds, and vanilla. Process until combined and slightly smooth. Now add in the sweetener and cinnamon to taste (We found 1/4 cup of sweetener was enough, but others might like a bit more or less than that).
3. Scoop into bowls or parfait glasses and add your desired toppings & mix-ins. Serve immediately cold. Place leftovers into fridge and enjoy for the next few days. Makes approximately 4 cups.

Friday, July 18, 2014

Summertime Superfruit Sun-Tea with Pukka Tea

There's nothing better than a cup of iced tea on a hot summer day. Sun tea uses minimal equipment and creates a large pitcher of tea using only tea bags, water and sun. So easy right? My favorite part is being able to watch the tea start as a pale yellow and turn into a beautiful amber with only a few hours of the sun shining down on it. Knowing that only natural ingredients and energy were used in the process feels so gratifying. 

So let's get started. Here's what you will need:

Large Glass Pitcher or Jug 
Sterilize your jar by washing thoroughly with soap and water. Making sun tea provides an ideal situation for bacteria growth, so this step is very important!

Filtered water is preferred.

Tea bags
Use your favorite tea, there is no right or wrong with sun tea. Black or Rooibos tea always works well with sun tea. If you want to try something more fruity use a combination of orange pekoe and berry or peach-flavored teabags for brighter flavor. Pukka Tea has some really great options for sun tea. Their Elegant English Breakfast or Morning Time tea are fantastic. We really like using Pukka Refresh Tea.

Find a nice sunny spot to place the glass pitcher for a few hours.

Optional for lemon or herb infused tea: 
Cut up slices of lemon or cut a few sprigs of mint, basil (would go good with raspberry or strawberry tea) or even rosemary.

Some like it Sweet:
Once tea is finished you can add your favorite natural sweetener. For example coconut crystals, coconut nectar, honey or stevia. We like to use fruit to sweeten our tea such as Mulberries, Goji Berries or Incan Berries. I would suggest adding the dried fruit to each cup and not the whole pitcher. This will keep the fruit from getting too soggy making it better to eat once you've finished your cup.

What to do:

1. Fill your large glass pitcher or jug with filtered water. 

2. Place 3-6 tea bags (depending on the size of pitcher) into your pitcher full of water. 

3. Optional: add lemon or herbs.

4. Cover and set your sun tea in direct sunlight for about 3 hours but no more than 5 hours. The higher the temperature and brighter the sun the faster your tea will be done.

5. After a few hours check on your tea. The darker the color, the stronger the tea will be.

Once your tea has reached its desired strength, bring the pitcher inside and remove the tea bags. Add your sweetener or fruit and refrigerate. Pour over ice and enjoy. You can store your tea in the fridge for about 3-5 days.


Monday, July 14, 2014

6 Fresh and Easy Avocado Ideas for Summer!

We love avocados here at Natural Zing so we are always trying to incorporate ripe, yummy avocado into anything we are eating. Avocados are so delicious and pretty mild in flavor you can add them to just about anything! So, we have come up with a few favorites for summer!
Avocado is great with just a sprinkle of Nama Shoyu to add a robust flavor to the naturally creamy avocado allowing the flavors to dance around your taste buds. Nama Shoyu has a rich, full-bodied flavor and an exquisitely delicate bouquet. It is made in the time-honored traditional way, Ohsama Nama Shoyu is naturally aged for four years in cedar wood kegs. Use to enhance all your favorite dishes and in marinates.

Below are great ideas to incorporate avocado into your daily recipes. We also like to top our favorite salads, wraps and raw crackers with sliced avocado to add a little extra yummm in every bite!

1. Simple and Easy Avocado with Nama Shoyu:

Serves 2
Cut avocados in half carefully removing the pit in each. Simply drizzle Nama Shoyu over avocado and enjoy! 

Try adding:
Red Pepper Flakes
Dried Oregano

2. Raw Nori Roll Recipe: 
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!

Serves 2
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, nama shoyu, 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.

3. Seaweed Salad:

Serves 2
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 sliced avocado, 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. 

4. Sprouted Wild Rice with Corn and Tomato:

Serves 2

  • 1 1/2 cup soaked wild rice (started with 1 cup + 2 cups soak water) 
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup corn kernels
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon jalapeno pepper, deseed, dice, to taste
  • 3 tablespoons cilantro, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon Nama Shoyu 
  • 1/4 teaspoon sea salt 
Place all ingredients into a mixing bowl. Toss to mix well. Top with sliced avocados and enjoy!
Will keep for 3 days in fridge.

**Recipe courtesy of Ani Phyo & can found in her books here.**

Or try these:

 5. Sweet & Easy Avocado Cacao Mousse -
Serves 2
In the bowl of a blender or food processor, blend avocado until smooth. Add all other ingredients, blending until mixture is uniform. Chill for about 2 hours in the fridge or half an hour in the freezer. Garnish with your favorite fruit or chopped nuts. We love strawberries or goji berries for Valentine's Day!
Note: Feel free to substitute your favorite sweetener in place of the coconut nectar. Some natural sweeteners that would be great in this recipe include raw, organic honey, raw agave, stevia, & yacon syrup.

6. Pea Protein Fit and Fantastic Green Smoothie
by Helen Rose, Raw Chef, Superfoods on Main 
Serves 2

Add spinach, chia seeds, avocado and pea protein powder, then banana.  Finally add your raw almond milk or your choice of water, coconut water or milk alternative up to the 24 oz line of your blenders canister.  Be sure to use a high powered blender like the ones sold here at
This smoothie makes a great morning meal replacement.  It can keep you filled for hours. 

Enjoy :)

Monday, July 07, 2014

Vitamineral Green Recipes

The Green Island Shake - This tropical and refreshing smoothie will remind you of being on the islands with its tropical ginger, mango, coconut flavor!

•5 slices of mango (soaked)
•1 banana
•1 inch cube of fresh ginger
•1 tablespoon Vitamineral Green powder
•1 pinch Himalayan Pink salt (optional)
•12 oz coconut water

Directions: Combine ingredients in your Vitamix until smooth & creamy. Enjoy!

The Hulk Sauce: - Green up your homemade applesauce by adding Vitamineral Green to it! You
can also try adding different fruits to create different flavor combinations depending on your personal preference.

•3 organic apples (peeled and sliced)
•2 tablespoons fresh parsley
•2 tablespoons Vitamineral Green powder

Directions: Grind all ingredients in your Vitamix to make a consistency similar to applesauce. Stop when ingredients are thoroughly mixed together. Serve as a snack or with a salad to get your dose of fruit & greens!