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
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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.