Friday, December 18, 2015

Superfood Overnight Oats (raw, vegan)

Ingredients: Serves 1

Mix all ingredients in a portable container. Allow to sit for at least 20 minutes at room temperature, and then refrigerate till ready to use.

When you take the overnight oats out of the fridge in the morning, you may find that you need to add more nut milk. Go for it! 

Tuesday, November 17, 2015

Raw/Vegan Cashew Gravy

This thick and delicious gravy is great drizzle over raw veggies, cauliflower "rice", flax or sunflower seed crackers, & more!

Blend cashews, nut milk, nutritional yeast and onion flakes until smooth and creamy in blender. Unused sauce can be stored, tightly covered, in the refrigerator for 5-7 days.

Wednesday, November 11, 2015

Raw Spirulina Truffles

Blue-green algae never tasted so good! Infused with tangy lemon, tropical coconut, & everyone's favorite green powder; spirulina!


1 cup raw pecan pieces
1 cup chopped dates
1/2 cup unsweetened raw coconut (shredded)
2 Tbsp. hemp seeds
2 Tbsp. fresh lemon juice squeezed with out citrus juicer
2 Tbsp. coconut milk
1 Tbsp. spirulina

Instructions:Put the pecans and dates into the bowl of a food processor and pulse until broken down into small pieces. Add the remaining ingredients and process until smooth. You will need to scrape down the sides of the bowl a few times. The mixture will form a ball.
Scrape the mixture into a bowl, cover with plastic wrap and refrigerate for an hour or two. Using a small spoon, scoop up about 1 heaping teaspoon of the mixture and roll into a ball. Place in an air-tight container. Continue with the rest of the mixture and store the balls in the refrigerator.

Friday, October 30, 2015

Warming Spicy Chaga Chocolate Elixir

Some like it hot? If you enjoy spice you'll love this new elixir recipe...


3 1/2 ounces of cacao paste
4 tablespoons of agave or honey
1 teaspoon of cayenne pepper powder
1/4 teaspoon of vanilla
1/4 teaspoon of cinnamon powder
1 tablespoon Chaga Mushroom powder
3 cups of warm or cool nut milk


  1. Place all ingredients in a high-powered blender and blend on high for a few minutes until you have a warm and creamy drink.
  2. Taste and adjust any flavours to your preference (more sweetness, more spiciness, etc.).

Thursday, October 29, 2015

Hot Autumn Elixir

This is the quintessential fall drink and truly soothes the soul...The warm notes of cinnamon go great with the homemade almond milk, and pumpkin pie spice!

To make the caramel, combine:
 Warm the almond milk and combine all ingredients in Vitamix. Mix until well blended and serve in a mug - sprinkle with pumpkin pie spice and stir with a cinnamon stick! Mmm...

Thursday, October 15, 2015

Raw Oatmeal Recipe


  • 1 1/4 cups oats
  • 1 1/2 cups water
  • 1 apple
  • 1 tablespoon raisins  
Topping Ideas:

and more!

Recipe Directions:

1. OPTIONAL TO SOFTEN: The night before, throw the water, raisins and then the oats into your blender. Let them sit overnight.
2. In the morning, start your blender While the water and oats are blending, chop the apple and then add it to the blender, too.
3. Continue blending until the oatmeal is a nice, smooth texture.
4. Top this oatmeal with more whole raisins and a sprinkle of cinnamon. Try some chopped up dates or apricots for sweetness or even some gojis. Want a more tropical flair? Throw a dash of coconut. Looking for some added protein? Why not try a nut butter. The possibilities are endless!

Thursday, September 24, 2015

Chocolate Fruit Balls

You're welcome to use whatever nut and fruit combination tickles your fancy -this is what we enjoy!

Ingredients: (Recipe yields 14-20 balls)

1. Mix the coconut and cinnamon in a small bowl and set aside for rolling.
2. Put all other ingredients in a food processor, and slowly add in the orange juice if it doesn’t bind together completely.
3. Roll into small balls and coat with the coconut mixture.
4. Store in a sealed glass container in the fridge.

Wednesday, September 09, 2015

Superfood Power Salad with Olives

This recipe is simple, versatile and packed with greens and nourishing superfoods. You can vary the type of greens, sprouts, herbs and veggies according to what is in season. As far as superfoods go, the more the better! This is also great with a tahini based dressing.

1. Chop and de-stem the kale and massage pieces with lemon juice to soften.
2. Add remaining ingredients and toss to mix.
3. Enjoy!!!

Thursday, September 03, 2015

Homemade Nuts Milks

Creamy Raw, Vegan Brazil Nut Milk Makes 3 Cups



1. Place all ingredients into a high speed blender and blend them till totally smooth.

2. Lay a double layer of cheesecloth or a nut milk bag over the mouth of a large mason jar or another large container into which you can strain the liquid. Hold the cheesecloth or nut milk bag in place with a rubber band by slipping the rubber band over the cloth, and around the mouth of the container.

3. Pour the nut milk through the cheesecloth or nut milk bag, and into the container. You may need to work in batches. Allow it to strain for 1-2 hours. You can compost or save the Brazil nut pulp for a raw recipe, or discard it. Transfer the nut milk to an airtight container. It will keep in the fridge for 2-3 days.

Raw Almond Milk - Makes 3.5 cups


1. Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.
2. Rinse and drain the almonds and place into a blender along with filtered water, pitted dates, and chopped vanilla bean. Blend on highest speed for 1 minute or so.
3. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk.
4. Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine. Pour into a glass jar to store in the fridge for up to 3-5 days.

Note: Shake jar very well before using as the mixture separates when sitting.

Chocolate Cashew Milk Makes about 1 quart


1. Rinse and drain cashews. Combine with water in blender and blend until smooth.
2. Strain contents of blender through a nut milk bag.
3. Return to blender and add remaining ingredients.
4. Chill for at least an hour before serving. Store in refrigerator for up to 4 days.
5. Enjoy!

Pumpkin Seed Milk Makes about 2 cups milk

1.Place all ingredients in your Vitamix and start blending at low speed. Sweeten to taste.
2. Strain the milk with a nut bag. Make sure you wash the bag as soon as you are done so you can reuse again and again.
3. To strain: place your nut milk bag over a large glass container, large jar or jug. Pour the milk into the cloth and then squeeze it until every last drop is out.
Note: Don’t waste the pulp. Save it and dehydrate it, and then use it to make cookies and crusts.

Sesame Seed Milk


1.Soak the sesame seeds overnight (at least 8 hours) in some water.
2.Rinse and drain them before using them for the milk. I put a piece of fabric in a strainer to prevent the seeds from falling through the strainer.
3.Put the rinsed seeds with the honey, the salt and the four cups of water in a blender.
4.Blend until the seeds are broken up and the water has a milky color.
5.Put the strainer with the fabric on top of a container or bowl and pour the mixture through it.
6.You can help this process by using a spoon scoop through the pulp until the milk sips through.
7.Pour the strained milk in a glass bottle and store in the fridge. It will keep well for a couple of days.
Note: Don't throw away the seed pulp, my next recipe will be a cookie recipe with this leftover pulp.

Tuesday, August 11, 2015

Sweet Superfood Green Power Smoothie

Throw all of the ingredients into your blender. We use a Vitamix and puree until smooth and creamy (about 60 seconds). Tweak flavors to taste (you might like to add a pitted date) and enjoy.

Makes two 16-ounce glasses.

Tuesday, August 04, 2015

Spiced Pine Pollen Tonic

Bring one cup of filtered water to a boil. Once boiling, steep your bag of Gynostemma tea for 3 minutes ( you may also substitute any tea base you prefer ).

While that is steeping, add all your other ingredients to a high-speed blender. Then add your brewed tea to the blender.

Blend on medium for about a minute.

Add to your favorite tea mug and garnish with cinnamon – or cacao nibs for a bit of a chocolate chip sensation.

Monday, July 27, 2015

Raw Coconut Macaroons



Process 2¾ cups of shredded coconut in your food processor until it is completely smooth and creamy. Stop often to scrape down the sides.

Mix coconut butter, agave, vanilla vodka and salt in a large bowl.

Add 2 cups of finely shredded coconut and mix well.
Scoop small tablespoons of mix onto a dehydrator tray/sheet.
Dehydrate at 107ºC for 24-36 hours, until the macaroons are dry on the outside (or there's none left :), whichever comes first)

Tuesday, July 21, 2015

Gingered Sea Vegetable Salad

  • 1 2 oz bag of alaria/wakame, soaked in cold water for 15 - 20 minutes
  • 1 Tablespoon raw, coconut oil
  • 1½ cups fresh apple juice
  • 3 Tablespoons raw honey 
  • 3 Tablespoons tamari
  • 3 Tablespoons minced garlic
  • 2 Tablespoons minced ginger
  • 1 bunch of collard greens, stems removed, finely shredded
  • 2 Tablespoons raw olive oil
  • Juice from 1 lemon
  • 2 carrots, shredded
  • 1 red bell pepper, chopped
  • 1 cup cooked black-eyed peas (optional)
  • 3 green onions, diagonally sliced
  • ½ cup fresh cilantro, chopped

INSTRUCTIONS:Soak wakame in cold water for 15 - 20 minutes. Rinse and strain.
Make a sauce using coconut oil, apple juice, honey, tamari, garlic, and ginger and toss with wakame.
Massage collard greens with olive oil and lemon juice. Mix with carrots, bell pepper, black-eyed peas, onions, and cilantro in a large bowl.
Mix sea vegetables and salad mixture together just before serving.

Wednesday, July 15, 2015

Creamy Cashew Dressing



Add cashews to a small bowl and soak in water for at least 15 minutes. (This will allow the cashews to soften and make them easier to process.) Drain cashews of the water and add to a blender or food processor, along with garlic powder, lemon juice, salt, and ¼ cup of water. Blend or process, until smooth, adding additional water as needed, until the mixture is the consistency of dressing.
Add the parsley and chives, along with pepper to taste, and refrigerate until using.


Want it sweeter? Add a little raw honey or maple syrup.

Want a stronger ranch flavor? Add a little onion powder.

Wednesday, July 08, 2015

Summer Hemp Seed Salad

Yield: 4 cups
for the vegetable base:

  • 1 cup fresh corn
  • 1 large tomato, seeded and chopped
  • 2 green onions, chopped
  • 1 & 1/2 cups chopped cucumber
  • 1 red pepper, chopped
  • 1 tbsp minced fresh dill weed
  • 3 tbsp raw hemp seed nuts

for the dressing:
1. Chop vegetables and place into a large bowl.

2. In a mini processor, process the dressing ingredients together until mostly smooth. You can also mash/chop/mix the dressing ingredients by hand.

3. Pour dressing onto vegetables and stir well. Now, stir the hemp seed into the salad. Season to taste and serve. Sprinkle with hemp seed on top because it’s pretty! This salad is best served immediately. 

Tuesday, July 07, 2015

Simple Tomato & Olive Starter Salad

Serves 4
  • 2 cups cherry tomatoes
  • 1/2 cup Raw olives, cut in smaller pieces
  • 1/4 cup Raw extra virgin olive oil
  • 2 tablespoons lemon juice
  • Pepper Powder to taste
  • Basil (or your favorite fresh herbs) to taste
  • 1 handful of Arugula or other fresh greens such as spinach or kale (optional)
Cut the tomatoes in half and combine the tomatoes with olives in a bowl. Add the olive oil, lemon juice and pepper. Toss. Just before dinner, add the basil and fresh greens. Most olives are salty so that you don't need extra salt.

Tuesday, June 30, 2015

Raw Zing Summer Salad Recipe


•Zest of 2 limes
•1/3 cup lime juice (juiced with our handheld citrus juicer)
•1/3 cup raw olive oil
•3 green onions, roots removed, thinly sliced
•1 medium jalapeño pepper seeded and thinly sliced
•1 shallot, peeled and thinly sliced
•1 tablespoon peeled and chopped fresh ginger
•¼ teaspoon salt
•1/8 teaspoon black pepper powder
•2 ears of sweet corn
•1 cup shelled edamame
•1 cup sun-dried tomatoes, diced
•1 medium zucchini, spiralized using a spiral slicer
•1 medium yellow squash, spiralized using a spiral slicer
•1 cup of green and/or yellow beans, ends removed, cut into 1-inch pieces
•1 red or yellow pepper, seeded and cut into ¼-inch dice
•2 nectarines, unpeeled, cut into thin wedges
•½ cup loosely packed chopped fresh cilantro
•¼ cup loosely packed fresh mint, julienned


In a bowl, whisk the lime zest and juice with the olive oil, green onions, jalapeño, shallot and ginger. Season with salt and white pepper. Remove kernels from corn. Discard cobs. In a large bowl, combine edamame, corn kernels, tomatoes, squash, beans, red pepper and nectarines. Add the lime olive oil dressing and toss gently to combine. Refrigerate 3 hours to 6 hours. When ready to serve, add the fresh herbs. Garnish with your favorite herbs and/or edible flowers.

Saturday, June 27, 2015

Raw Vegan Fruit Filled Crepes

Recipe by:
Helen Rose and Darlene Union,
Raw Food Chefs & Owners of:
Superfoods on Main,
106 S. Main Street, Mount Airy MD
follow us on Facebook 

The mouth watering fruit filled crepes features cashew whipped cream and is drizzled with chocolate sauce.

Banana Crepes:
5 or 6 bananas (ripe)

1. Place bananas in high speed blender Vitamix or BlendTec.
2. Blend until smooth.  Use tamper as needed to push bananas down.
3. Pour on a teflex dehydrator sheet. Smooth out.
4. Dehydrate in a quality dehydrator, like an Excalibur over night (18 to 24 hrs ... make sure they are dry.) at 105 degrees.

Cut to make 4 crepes.

So good you can just eat the banana crepe plan.  Kids love them. Optional: Instead of banana you can blend strawberries or mango and do the same steps above.

Raw Vegan Cashew Whipped Cream:

1 cup raw organic cashews
1/4 cup raw organic coconut oil
4 - 6 tbsp liquid: water and lemon juice (approximately juice of 1 lemon)
1 tbsp raw organic honey or raw organic agave (optional)
1/4 tsp. vanilla bean powder

In a high speed blender, mix together all ingredients - adding water in slowly until smooth, creamy, and slightly fluffy.  Whip cream will keep in the refrigerator for about a week, but you may want to re blend it before using as it will lose it's fluffiness and take on more of a cream cheese like consistency, which you can see in my photographs. 

Makes around 2 cups. Makes enough for 4 services.

Chocolate Sauce:
4 tbs spoons of raw organic cacao powder
3 tbs raw organic agave
1/4 tsp vanilla bean powder

Mix all together add hot water as needed to get a smooth consistency.  (Note: if you are going to make a larger batch use less water and refrigerate.)

Makes enough for 2 servings.

Build your crepe:
1. Lay out your crepe.
2. Spoon in Raw Vegan Cashew Whipped Cream.
3. Slice bananas and strawberries arrange them in the center.  Optional: Lots of other fillings
 can be added mango, berries, apples, chopped nuts, cinnamon, almond butter, etc.)
4. Fold place on plate and drizzle with chocolate sauce if desired.

Friday, June 26, 2015

Employment Opportunity: Sales Representative.

Natural Zing is seeking a natural foods sales consultant to call on natural food stores and other potential wholesale accounts to make new sales and to support existing accounts. This person  will be based out of Mount Airy and be an inside and outside sales rep.   This person will also back up customer service as needed.

If you're driven, disciplined and have a passion for natural foods we want to talk to you! The right candidates will have positive energy, a high level of focus and commitment, and a sense of fun. They will have a demonstrated track record of developing relationships and partnerships. Great phone skills and computer skills are required. Join this growing progressive biz in a fun fast-paced casual environment located in Mount Airy. M-F 9am-6pm.

Estimate of income: $50,000 +

Salary plus commission. Base $25,000 plus commission.

  • Have a sales personality.  
  • Sales: 3 years min.
  • BtoB sales experience
  • Knowledge of natural food industry and superfoods
Position posted on Indeed: Natural Zing Sales Consulting  

Thank you, I look forward to meeting you.

Tuesday, June 16, 2015

Beauty Berry Smoothie

Beauty Berry Smoothie

June is berry harvest time!  Perfect for awesome smoothies.

2 cup Black Raspberries or a mix of berries
1 banana
3 tbs. Natural Zing Cocoa Powder, (raw, organic).
2 tsp. Natural Zing Dried Maqui Berry Powder (raw, organic)
2 tbs. Tocotrienol Natural Zing Rice Bran Solubles  (Benefits)
20 oz of Raw Almond Milk, Coconut water, or filtered water.

Put all ingredients in a blender blend and serve.  Makes 2 smoothies.  Note:  Frozen fruit makes a better tasting smoothie, but you may loose some of the vitamins from the fruit.

Thursday, June 11, 2015

Vanilla Matcha Dream Cream

Try this wonderful frozen dessert to keep yourself cool this June.  


Optional: Chopped Natural Zing Cashews, Macadamia Nuts or Pistachios.


  1. Place frozen bananas, avocado and dates in a food processor or blender with a bit of almond milk.
  2. Add vanilla powder and matcha powder. Puree until it reaches a thick consistency.
  3. If it’s too frozen stir down into the blades a few times with a spatula or add almond milk a tablespoon at a time while stirring with a spatula and blending. If it’s too slushy, freeze for 15 minutes.
  4. Enjoy your raw ice cream. 

Optional: Top with raw chopped nuts of your choice.

Thursday, June 04, 2015

Green Walnut Fiesta Burrito

Mission burritos are a popular style of burritos packed with lots of extra goodies.



  1. Soak walnuts overnight or for at least 8 hours and drain.
  2. Place the walnut into a food processor and pulse until the walnuts reach a taco filling like texture.
  3. Pour into a bowl, add in all remaining ingredients and mix gently to combine.
  4. Spoon some of the filling out onto to a collard leaf. Add whatever fresh ingredients you like, such as tomatoes, avocado, and romaine. Fold and enjoy.

Also pictured BONUS RECIPE 
as thanks for reading our newsletter here a little something extra for you. 
Curried Kale Salad



  1. For the dressing place garlic, curry powder,olive oil, lemon juice, sea salt, and dates into a blender and blend until smooth.
  2. Remove the stems from the kale and finely chop.
  3. Pour dressing over the kale and mix together by hand. Set aside and allow to marinate for at least 2 hours. 
  4. Enjoy.


Friday, May 29, 2015

Raw Spiced Olive Artichoke Medley



  1. Begin by making a marinade, whisking together the olive oil, garlic, salt and pepper powder. Set aside.  
  2. Prepare the artichokes by removing and discarding all of the sharp outer leaves. Stop when you reach the pale inner leaves. Peel the stem with a vegetable peeler.  
  3. Slice the tender parts, including the stem, very finely into thin strips. Remove the fuzzy choke and any sharp inner leaves and discard. 
  4. Place the sliced artichoke in a large bowl and immediately drench in the lemon juice to prevent browning. 
  5. Toss with the onion, parsley and the prepared marinade. 
  6. Mix in the hemp seeds and olives. Top with additional hemp seeds and pepper to garnish when serving. Serve immediately and enjoy! 

Wednesday, May 20, 2015

Blue Maqui Super Smoothie



  1. Blend all ingredients in a high speed blender except the banana.
  2. Add banana last and blend until smooth. Enjoy. 

Thursday, May 14, 2015

Brazil Nut Protein Smoothie



  1. Add water, brazil nut protein powder, dates and chia seeds to a high speed blender. Let that soak for about 10 minutes.
  2. Add vanilla bean, banana, ice and blend.
Optional: Not a fan of Vanilla? Try adding a teaspoon of Natural Zing Cacao Powder

Monday, May 11, 2015

Matcha Green Tea Shake



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

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

Thursday, April 30, 2015

Greenest of Green Dressing



  • Blend all ingredients

(This dressing will get a little better sitting overnight in the refrigerator.)

Monday, April 27, 2015

Snack-Time with Red Walnut Butter

Natural Zing's Red Walnut Butter is now on sale through the end of May. Try it with these snack-time favorites. 

Red Ants on a Log



  1. Arrange the sticks on a plate.
  2. Carefully spread a little red walnut butter inside of each celery stick.
  3. Gently press 5-4 thompson raisins into each “log.”

Cinnamon Apple Slices with Red Walnut Butter



  1. Arrange the apple slices on a plate.
  2. Sprinkle the slices with cinnamon (the amount is up to you).
  3. Place a large dollop of Red Walnut Butter in the center of the plate for dipping.

Thursday, April 23, 2015

Double Chocolate Mint Chip Pudding Pie

Here's a delicious recipe using our Balinese line of Natural Zing products.





1. Process the dates and pecans in food processor until sticky, use wax paper and a roller to press the mixture into a pie dish.

1. Blend all ingredients, except the nibs, well.
2. Gently fold in nibs or sprinkle onto pie crust.
3. Pour the filling into crust.
4. Freeze for 4 or more hours (melts quickly so keep it frozen).

Topping (optional):
Option 1: Melt a chocolate bar or cacao paste in the dehydrator at 105ºf for 1 hour and spread over top.

Option 2: Stir together 1tbsp cacao powder and 1/4cup agave nectar Drizzle over the top of the pie. Top with cacao beans for a decorative touch. Enjoy!

Wednesday, April 15, 2015

Saturday Morning Potluck Granola

Saturday Morning Potluck Granola
Preparation: 5 minutes
Cooking: 60 minutes
Makes: 3½ cups\chefbliss

1. Place the water, dates, vanilla, cinnamon, and nutmeg into a blender and set aside for at least 10 - 30
minutes (dates will soften). Do not blend yet.
Prepare oven/ dehydrator: 
For the oven method, preheat oven to 250°F. Line a large baking sheet with parchment paper. 
For the raw method use a dehydrator set at 110 F.
2. In a medium bowl, combine the rolled oats, raisins, and nuts. Set aside.
3. Now blend the water, dates, vanilla, cinnamon, and nutmeg until smooth. Pour into the bowl of oats, raisins, nuts and mix with a fork.
4. Raw Method: Spread over parchment on dehydrator trays and dehydrate for 24 hours at 105-125 F until
desired consistency. Shuffle around and flip a bit after 6 hours. Cool Completely. 
Oven Method: Spread the granola evenly on the baking sheet, breaking up any big clumps. Cook on the center rack for 30 minutes. Remove the pan from the oven, and using a spatula, shuffle the granola around a bit. Return to the oven for an additional 30 minutes. It should be a light to medium brown when done. For full crunchiness, completely cool the granola first. 
5. Store in an airtight container in the refrigerator to preserve freshness.
Makes awesome snacks and trail mixes. You can make variations by substituting other dried fruits or nuts
(e.g. Pecans and Cranberries). You can also add 3-4 TBS Cocoa Powder and make a Chocolate Granola.
Eat as a snack or serve with fresh Raw Almond Milk. Enjoy!