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.

Thursday, November 13, 2014

Thanksgiving Holiday Recipes

Thanksgiving Nut Loaf 

Ingredients


2 cups Organic Walnuts (soaked 6 hours & drained)
2 cups Organic Almonds (soaked 6 hours & drained)
2 tbsp Unpasteurized Miso
2 tbsp Fresh  Organic Sage, finely chopped
1 tbsp Fresh Organic Rosemary, finely chopped
1 tbsp Fresh Organic Thyme
1/4 cup Fresh Organic Italian Parsley, finely chopped
2 cloves Organic Garlic, chopped fine
1 medium Organic Onion, chopped very fine
4 stalks Organic Celery, chopped fine
1 Organic Carrot, shredded



Preparation


Mix walnuts & almonds & soak the mixture for 6 hours & then drain.
 

Place walnuts, almonds, & miso into a food processor & mix well.
 

Add herbs into mixture (one at a time) into food processor & mix well.
 

Place mixture into a large bowl.
 

Stir in onion & celery.
 

Form into a rectangle shape about 2 1/4" thick & place on a sheet of teflex.
 

Place in dehydrator for 6 hours at 110 degrees. Dehydrate in the center shelf remove other shelves if necessary.
 

Remove teflex sheet and turn loaf over. Dehydrate for 2 more hours. Enjoy! (recipe serves 8)

**Nut Loaf can also be shaped into fun shapes like the turkey above. Have fun & experiment with it!**




Cranberry and Orange Relish

 Ingredients

 
2 cups Organic Cranberries.
1 Organic Orange, peeled and seeded.
1 tsp Orange Zest
1/2 cup Agave Nectar

 

 

Preparation


Chop cranberries and orange thoroughly with a food processor.
 

Blend in the agave nectar.
 

Stir in the zest.
 

Let stand for 1 hour or more before serving. (best if made 2 days in advance)