Spread some raw holiday cheer around with these recipes from Natural Zing’s Living Holiday Recipe Guide.
Ingredients1 cup Natural Zing Brazil Nuts, soaked for 2 hours and drained
2 Organic Garlic Cloves, chopped fine
2 tbsp Fresh Organic Sage, chopped fine
1 tbsp Fresh Organic Rosemary, chopped
1 tbsp Fresh Organic Thyme, minced
2 tbsp Fresh Organic Italian Parsley, chopped fine
1/4 cup Nama Shoyu
1/4 tsp Celtic Sea Salt
2 tbsp Unpasteurized Miso
2 cups Natural Zing Wild Rice, soaked for 2-4 days to desired texture and drained
1 medium Organic Onion, chopped fine
3 Organic Celery Stalks, chopped fine
1/2 cup Organic Shredded Carrot for garnish
Preparation1.) Soak the Wild Rice for 2-4 days depending on the desired texture, then drain.
2.) Soak the Brazil Nuts for 2 hours then drain.
3.) Place Garlic in a food processor and process well.
4.) Add Brazil Nuts in the food processor and process well until mixture resembles rice.
5.) Add Nama Shoyu, Herbs, and Miso.
6.) Blend mixture with the Wild Rice, Onion, and Celery, stirring well.
7.) Place in a serving bowl and garnish with shredded carrot.
Ingredients1 cup Natural Zing Almonds, soaked for 6 hours
2 Organic Oranges, juiced
1 Natural Zing Medjool Date
1 cup Natural Zing Thompson Raisins
3 cups Natural Zing Fresh Rolled Oats
4 tbsp Natural Zing Agave Nectar
2 tsp Natural Zing Cinnamon
2 cups Organic Cranberries
2 tbsp Organic Lemon Juice
2 tsp Organic Lemon Zest
Preparation1.) Blend the Almonds, Orange Juice, Date, Cinnamon, Lemon Juice, Agave Nectar and half of the Thompson Raisins.
2.) Add Cranberries and pulse chop until cranberries are in small pieces but not visibly pleasing.
3.) Stir in Lemon Zest, Oats, and the other half of the Thompson Raisins. Blend well and let stand for 5 minutes.
4.) Using a spatula and a 1/4 cup measure, form the mixture into cookies and place onto teflex sheets. Dehydrate cookies for 6-8 hours.
5.) Remove cookies from teflex, turn over and dehydrate on the other side for another 6 hours.