Saturday, October 21, 2017

Smoothie Industry Trends

The sales of smoothies have increased dramatically during the past five years, according to industry analysis company Mintel, and have now "become a part of the American landscape." Mintel cites the fact that smoothies are quick, nutritious and portable as the reasons for their popularity as an alternative to soda or milkshakes.

• Smoothie sales have risen to $9 billion a year, increasing 10% or more per year.

• A large part smoothies' popularity stems from their image of being healthful drinks.

• The number of retail locations offering smoothies across America has grown dramatically, now standing at more than 10,000.

• To keep up momentum, smoothie manufacturers are introducing new flavors, such as acai and prickly pear.

• 2/3 of the 18- to 34-year-olds surveyed have had a smoothie in the past month.

•  Bowls are one of the top 5 food trend in 2017.   Smoothie bowls make the smoothie into more of a meal replacement than it was before.  It also makes is very visually appealing.

• "With functional foods and beverages having a strong marketplace advantage, smoothies are in position to dominate the healthy beverages category. Smoothies are seen as a pleasant health treat, and this will continue to take the category far," said David Lockwood, director of Mintel Reports, in a company press release.


If you haven't joined the smoothie generation then it's not too late to join and enjoy these quick, easy to make, highly nutritious and delicious meals.  If you have been making smoothies for years with the introduction to the smoothie and acai bowls you can have endless creative creations to simulate and nourish you.

Article by Helen Rose, Founding owner of Superfoods on Main and Director of Marketing at Natural Zing.

Thursday, September 28, 2017

Chocolate Jungle Peanut Butter Smoothie

This is more like a desert smoothie.  However, you are getting a lot of protein in this smoothie, over 30gr.   A very popular smoothie in my smoothie shop and at most parties.

1 frozen banana
1/4 C. of Wild Jungle Peanuts
2 tbs. Cacao Powder, Natural Zing Brand
2 tbs. Pea Protein Powder
12 oz of raw almond milk, rice milk or coconut milk.

Place all ingredients into a canister of a high speed blander.  Use a variable speed to blend all ingredients until smooth.  Add ice if needed to thicken the smoothie.

Helen Rose
Owner of Superfoods on Main

Wednesday, September 13, 2017

Raw Vegan Overnight Oats in a Jar

Find out what all the fuss is about. Breakfast, lunch or dinner, overnight oats are great anytime.  They are hardy and nutritious.  Overnight oats are a delicious make-ahead meal the whole family will love.
 243 calories
A hearty healthy breakfast packed with fiber, vitamins, and nutrients...... overnight oats in a jar (no cooking required)!


for the topping:


  1. Place all the ingredient in a jar, shake, cover and refrigerate overnight.
  2. The next morning, add your favorite crunchy toppings such as nuts, granola, etc and enjoy!

Nutrition Information

Yield: 1 serving, Serving Size: 1 jar
Amount Per Serving:
  • Calories: 243
  • Total Fat: 11g
  • Sodium: 95mg
  • Carbohydrates: 35.5g
  • Fiber: 8.5g
  • Sugar: 12g
  • Protein: 6g

Black Quinoa Salad with Avocado

Fall and winter are times when we crave heavier foods.  This black quinoa salad with the refreshing avocado added is a great treat to satisfy your cravings.  Check out this article in Forbes for the 7 Benefits of Quinoa.


For the quinoa:

  • 1 cup black quinoa
  • Scant 1/2 tsp. sea salt
  • 8 oz. or more greens, such as quinoa, beet greens, or
      chard, cooked, drained and finely chopped
  • Grated zest of 1 lemon
  • 1 Tbs. fresh lemon juice
  • 3 Tbs. olive oil, plus more as needed
  • 1/2 tsp. ground cumin
  • Sea salt, to taste
  • 10 fresh mint leaves, slivered
  • A heaping 1 Tbs. finely sliced fresh chives
  • 1 avocado, halved, pitted, peeled and sliced crosswise
  • 1/2 C cashew cheese see link 
  • Pistachio nuts, coarsely chopped, for serving 


To prepare the quinoa, rinse the quinoa in cold water. In a saucepan, bring 2 cups water to a boil. Add the quinoa and salt, then cover until most, if not all, of the water has been absorbed and the germ of the seed shows, about 30 minutes, adding more water if needed. There will be a little texture even when the quinoa is fully cooked. Drain off any excess water before using the quinoa. You should have about 2 1/2 cups cooked quinoa.

In a bowl, toss the cooked quinoa with the finely chopped cooked greens, using your fingers to distribute the greens.

To make the vinaigrette, in a small bowl, whisk together the lemon zest, lemon juice, olive oil, cumin and a pinch of salt. Pour it over the quinoa and greens, add the mint and chives and toss to coat. Taste for salt.

Spoon the quinoa mixture onto a platter. Cover the surface with the avocado, cheese and pistachios and serve. Serves 4.

Adapted from Vegetable Literacy, by Deborah Madison (Ten Speed Press, 2013).

Monday, July 24, 2017

Pumpkin Seed Pesto over Zucchini Noodles, Raw, Vegan, Gluten-free

Summer picnics and cooling summer salads are a perfect combination.  Add this recipe to your tradition and be the hit at the family picnic.  I first made a large bowl of  this salad for a friend's outdoor wedding shower fifteen years ago and it was the 1st bowl/platter empty on the buffet.  As one of the only vegetarians there I was lucky to get up there and get some before it was gone.  I've enhanced the recipe a bit since then, so enjoy this popular salad.  If you have a garden with zucchini, this is an excellent way to use up some of the harvest.  Your friends and family looking for gluten-free options will love you for this.

 by Helen Rose, Raw Food Chef, Superfoods Cafe

Pumpkin Seed Pesto:
2 cloves of Garlic, (peel, crush slightly, and then roughly chop)
2 cups packed fresh Basil Leaves
½ cup green Pumpkin Seeds,  raw  (do not used toasted)
1/3 cup of Nutritional Yeast
1/3 cup of stone crushed Olive Oil
1 Lemon juiced
Pinch of Red Pepper flakes
Pink Himalayan Salt to taste Zucchini Noodles
3 large Zucchini
1 pint Cherry Tomatoes (halved)
Fresh Basil Leave, for garnishing

  1. To prepare the pesto: In a high speed blender, combine garlic, basil, pumpkin seeds, olive oil, lemon juice and red pepper flakes. Blend until smooth and season with salt to taste.  Make sure it is smooth.   Note:I sometimes double or triple my pesto recipe and freeze some for making quick dishes.  It is quick to thaw and can be used on zucchini noodles, kelp noodles, in dressing and sauces, on top of sliced tomatoes (thinned down), and in my pesto canapĂ© recipe.
  2. To prepare the noodles: Use a kitchen slicer by World Cuisine to slice the zucchini into linguini size noodles.  Toss the zucchini with pest until well coated.
  3. Add in the sliced cherry or grape tomatoes for color and cut basil leaves into thin strips to garnish the dish.  Refrigerate or serve.

Sunday, July 23, 2017

Spicy Walnut Burritos, Raw Vegan

This vegan walnut meat has been a hit at the Annual Chili Cook Off in my town each year.  I easily convert this taco meat into chili with mixing the salsa into the taco meat. In a sea of serious meat lovers, I offer my meat alternative chili and get them excited and amazed at how wonderful vegan chili can be.   Many people that stop by my booth don't even realize it is vegan, let alone raw vegan.  They love it and bring over friends to try it.  The vegetarians in the crowd are always over the top delighted to find something that can eat and end up buying some to take home.  This became so popular at the Chili Cook Off that we added it to our main menu.  Now you can celebrate year round.  Prepare.  Eat. Enjoy.

Spicy Walnut Burritos, Raw Vegan
By Helen Rose, Raw Food Chef, Superfoods Cafe

Walnut Taco Meat: (makes 4 servings)
2 cups of walnuts  (the red walnut make the best color)
1 1/2 Tbs. cup Nama Shoyu
2 Tbs. Ground Cumin
2 Tbs. Stone Crushed Olive Oil
1 tsp Smoked Paprika
1 clove of Garlic
1 tsp of Chili Powder

1. Soak walnuts for 6 hours. Drain.
2. Put 1 cups of nuts and spices into food processor.  Pulse nuts to crumbly consistency.
3. Put into a bowl and add remaining walnuts.  Mix well.   Note: You can double the recipe, it freezes OK.

Salsa Topping:
3 Tomatoes (chopped small)
1/2 Red Bell Pepper (chopped small)
1/4 red onion (diced)
4 stalks of Cilantro
1 juiced Lime

1. Mix all chopped up ingredients into a bowl and mix in the lime juice.  Chill.

Use one large romaine leaf, collard leaf or tortilla and two scoops of walnut taco meat and then add your salsa topping. If you are serving on a tortilla add romaine. 

Written by Helen Rose, town mentioned above is Mount Airy Maryland. The town closes Main Street to host one of the locations for the International Chili Cook Off. 

Fight off colds with camu camu berries.

There's a new Brazilian superstar fruit in town. Camu camu is becoming increasingly popular as a health supplement for its supposed antioxidant properties. But is there something to this rain forest fruit or is it just about the hype?

This isn't a fruit you'll find on a tree or bush in your neighborhood: camu camu mostly grows in flooded areas of the Amazon rainforest in Peru, Brazil, Colombia, and Venezuela, where its fruits and leaves are used for medicinal purposes. Its fruits are about the same size as a lemon, but light orange in color, and full of vitamin C. 

Vitamin C
Camu camu is chock full of vitamin C.  A teaspoon of camu camu powder has 920% per cent of your recommended daily intake for vitamin C, which is important for gum health, among other functions in our body.

How To Take It
Adding a ¼ tsp of camu camu powder to any smoothie will work great.  However, I have found it works best with citrus such as orange, pineapple, or lemon, but it goes well with all berries as well.

Four years ago I was feeling a sinus infection coming on and I decided I needed to quickly stop it before I got any further.   I created this smoothie and it works for me and my customers every year.  It is one of the most popular smoothies in my cafe year round.

Super C Orange Creamsicle
by Helen Rose, Raw Food Chef, Superfoods Cafe

1 whole orange (peel and freeze orange in 4 qtr. pieces)
¼ tsp vanilla powder
¼ tsp camu camu powder
12 oz of Raw Almond Milk or similar milk.

Place in blender and blend until smooth.  Add sweetener if you need it.  Add ice if you want it more chilled.

Wednesday, July 12, 2017

Raw Vegan Crab Cakes

Summer is known for clam bakes, steamed crabs and fresh seafood from the ocean.  When you're vegan sometimes you miss the foods your grew up with.  For me, as a Marylander, I started eating steamed crabs sitting next to my dad at age 5.  He taught me all the tips and trick.  It was usually a big family social event
at the shore with piles of crabs and lots of spice.  Sometimes I miss all that spice.  I researched a way that I can have the best of both worlds raw vegan crab cakes... I can't wait to share these with my dad and family.  I hope you enjoy.  Have an awesome summer!


Crab Cakes
  • 2 1/2 cups zucchini, peeled, shredded and cut into 1/2 inch pieces
  • 1/2 cup Brazil nuts, finely ground
  • 1/2 cup golden flax seeds, (grind into a powder using a small blander or coffee grinder)
  • 1 small sweet yellow onion
  • 1/4 cup celery, finely minced
  • 3 Tbsp nutritional yeast
  • 2 1/2 tsp dulse flakes
  • 1/4 cup dill, fresh, minced
  • 3/4 tsp mustard seed powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp Himalayan crystal salt
  • 1/2 tsp lemon zest
  • For those that are Marylander's and love Old Bay skip the paprika, mustard seed and salt. and add  2 tsp. of Old Bay.
Wasabi Mayonnaise


  1.  Add all the ingredients for mayonnaise into your blender, in the listed order. Blend until smooth and then set aside.
  2. Peel and julienne the zucchini in a food processor (if available) then cut into 1/2 inch pieces. Place in towel and pat dry.
  3. Place zucchini into a large bowl and gently toss with Brazil nut meal and flax meal.
  4. Add remaining ingredients to bowl and gently mix together. Handle your mixture gently and quickly so it does not become too wet.
  5. Use 1/4 cup of mixture to create small cakes about 1 inch deep.  I use a measuring cup or a biscuit cutter to get a nice round shape.
  6. Place the cakes on a mesh dehydration sheet and set at 110 degrees for 5 hours.
  7. Place on a bed of your favorite greens. Serve with your Wasabi Sauce or dab some on top of each crab cake when you serve.
By Helen Rose, Raw Food Chef, Superfoods on Main, a Vegetarian Cafe in Mount Airy Maryland.

Friday, July 07, 2017

Chocolate Fantasy Pie, Raw, Vegan, Gluten-Free

Chocolate Fantasy Pie
by Jeff & Helen Rose, Raw Food Chefs
Jeff is the Owner of Natural Zing
Helen is the Owner of Superfoods on Main (Vegetarian cafe in Mount Airy Maryland)

1/2 c Cashews

1 1/2 c Almonds
1 1/2 c Dates, pitted

1. Blend nibs, coconut oil, cashews
and vanilla bean in a high-powered
blender. Use a spatula to work mixture
into blade. As the mixture warms
up, it will blend together.
2. Add agave and blend briefly until
mixed. Pour into crust, smooth with
spatula. Refrigerate or freeze for 3

Blend nuts and dates in a food
processor well. Press into pie plate

Chocolate Sauce
1/8 tsp Sea Salt
1. Blend all ingredients in a blender,

Friday, May 26, 2017

Your Guide to a Raw Memorial Day Weekend!

Natural Zing Salad Trio
We have put together a great raw guide to celebrating a healthy & happy memorial day weekend! Enjoy!....
Now is the season for fresh fruits & vegetables to be harvested - create salads with whatever organic vegetables are in season (right now it's strawberries, spinach, & swiss chard),  & available at your local farmers market or even in your own garden. We created a trio of fresh salads with such simple & delicious dressings as lemon juice, Bariani Olive Oil, & sea salt.  Try substituting the olive oil for other kinds of oils such as hemp seed oil - which has a delicious nutty flavor & is great on any salad. The arugula, sprouts & veggies are all grown on the Natural Zing farm!

Or use them in your favorite juice concoctions. Try to start each morning with a green juice or smoothie for an alkalized treat. Can also experiment adding any of our fruit, nut, protein, plant or algae powders for extra nourishment!

Another great idea for a sweet treat is an iced Rawchoclatl . Add this delicious mix to your favorite nut milk over ice and enjoy the spicy twist on an iced cacao drink! Can also blend if you prefer more of a chocolate spice smoothie. These can also be frozen and enjoyed as pops while you're laying poolside - and enjoying the beautiful weather this weekend.

The sandwich that goes well with any long weekend - One of the best tasting we've found is The Big Matt with Cheese as featured in Rawvolution by Matt Amsden.

•½ tablespoon of Ketchup (see recipe below)
•2 to 3 leaves of a lettuce of your choice
•One 4 ¾ inch square piece of Onion Bread (see recipe below) cut diagonally into two triangles
•1 thin slice of yellow onion
•1 tablespoon Sunflower Seed Cheese (see recipe below)
•1 burger patty (see recipe below)
•5 to 6 slices of raw, organic pickles
•2 thick tomato slices
•½ tablespoon stone-ground mustard
Spread the Ketchup and mustard on separate pieces on the Onion Bread then, stack the remaining ingredients in between.
I used to work in the town where a well-known brand of ketchup is made. It smelled so rank, I vowed never to eat ketchup again. Then; I came up with this recipe.
•¾ cup blended tomato
•⅛ cup Nama Shoyu or Tamari
•⅛ cup agave nectar
•2 to 3 garlic cloves, peeled
•1 to 1 ½ cups sun-dried tomatoes
In a high-speed blender, combine all of the ingredients and blend until smooth.

A delicious, soft flat bread that you won’t believe is made using only five ingredients.
•1 large yellow onion
•2 cups ground flax
2 cups ground sunflower seeds
3/4 cup Nama Shoyu or Tamari
3/4 cups olive oil
Peel and halve the onions. In a food processor, cut the onions using the slicing blade. Transfer the cut onions to a mixing bowl, add the remaining ingredients, and mix until the ingredients are thoroughly combined.
Evenly spread 1 ½ cup of the mixture on a dehydrator tray with a Teflex sheet. Dehydrate at 100° for 36 hours, removing the Teflex sheet after the first 24 hours. Once dehydrated, cut into 9 equal pieces (2 cuts horizontally; 2 cuts vertically.)

A thick, spreadable cheese that is as versatile as it is tasty.
•½ cup fresh lemon juice
•½ cup Nama Shoyu or Tamari
•4-5 garlic cloves, peeled
•2 ¾ cups very finely ground sunflower seeds
In a high-speed blender, combine all of the ingredients, adding the sunflower seeds last. Thoroughly blend, until the resulting cheese is smooth and uniform.

•1 ½ cups soaked almonds (3 to 4 hours)
•1 ½ cups soaked walnuts (3 to 4 hours)
•1 ½ cups soaked sunflower seeds (3 to 4 hours)
•2 ½ cups chopped Portobello mushrooms marinated lightly in Nama Shoyu or Tamari.
•1 diced yellow onion
3 cups chopped celery
½ bunch chopped parsley, stems removed
10 garlic cloves, minced
1/3 cup olive oil
⅛ cup whole cumin seed
1 cup Nama Shoyu or Tamari
½ bunch chopped tarragon, stems removed
½ teaspoon cayenne pepper (optional)

Form the mixture by hand into round patties approximately ½-inch thick and 2 ¾-inches in diameter.

Assorted salads like the one featured in Natalia's Pure Pleasures are an ultimate crowd pleaser! We liked her Rainbow Slaw with Chipotle Mayo. Here's what she had to say about it below:

Rainbow Slaw with Chipotle Mayo

I love any version of a cole slaw. This one combines a rainbow of fresh veggies to nourish all of your chakras. The mayo has a mild heat to suit a sensitive palate like mine, so feel free to add more chipotle for those who like a real kick! Serves 8.
Chipotle Mayo

1 cup raw sunflower seeds, soaked 4-6 hours, drained, rinsed
•3/4 cup cold-pressed olive oil
•1/3 cup pure water
•1/4 cup lime juice
•3 cloves of garlic
•1 teaspoon ground chipotle
•1 teaspoon Himalayan salt
•1 teaspoon cumin
•1/2 teaspoon coriander

Place all ingredients except olive oil in a high-speed blender. Blend until creamy. Add the olive oil last with the blender running until just combined.
Rainbow Slaw

•5 cups finely shredded cabbage
•11/2 cups shredded carrot
•1 cup red & yellow bell pepper, julienned
•3/4 cup red onion, cut into very thin strips
•1/4 cup chopped cilantro leaves, well packed

Toss all of your veggies in a very large bowl. Pour the mayo over the slaw & mix very well! Enjoy!

Quinoa Tabbouleh as featured in Ani's Raw Food Essentials

Makes 2 cups.

•1/2 cup sprouted Quinoa
•1/2 cup diced cucumber
•2 green sliced onions
•1/2 cup seeded & finely diced red bell pepper
•1/2 cup chopped fresh parsley
•1/4 cup chopped fresh mint

•2 teaspoons fresh lemon juice
•2 tablespoons extra-virgin olive oil
•1/4 teaspoon sea salt

To make the tabbouleh, place all the tabbouleh ingredients in a mixing bowl. Mix well. To make the dressing, whisk together all the dressing ingredients. Set aside. To serve, divide among four serving bowls, & serve with a side of dressing.

Enjoy the recipes & have a rawsome holiday weekend with friends &; family! Love, Natural Zing.

Wednesday, May 17, 2017

Goji Mango Smoothie

This delicious smoothie combines the wonderful sweet and thick creaminess of mango and the tangy vibrancy of goji berries.   A tropical smoothie with the benefits of a powerful superfruit known for longevity.

Goji Mango Smoothie

3/4 C. Mango (I prefer using Natural Zing Dried Mango and soaking it for 1 hr to get it soft...use 2 to 3 slices)
1 Banana (I prefer frozen).
1/2 C. Goji Berries (I prefer to soak them for 1 hr.)
2 Tbs. Sunflower Protein Powder
1/4 tsp. Camu Camu Powder

Put all ingredient in a high speed blender.  Add filtered water up to the 24 oz mark then blend.  Add ice as need to thicken.

Note: Using Raw Almond Milk instead of water makes it even more creamy and increases the protein level.

Monday, May 15, 2017

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 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.


Wednesday, May 03, 2017

Raw Vegan Creamed Spinach Salad

Harvest time for fresh greens.  Today I am featuring spinach.  When the spinach comes in you get a lot all at once.  So what I do is I start coming up with recipes.  My latest is Creamed Spinach Salad.  I use fresh raw spinach and make a cashew garlic lemon sauce.  It is good.  I made this last Friday evening for sides at my vegetarian cafe and we sold out of in in one day.   For the locals in Maryland....don't worry I am planning to make more this Friday and another batch next week. 

1 lb of baby spinach
2 cup Natural Zing Raw Cashews (soaked for 4 hrs)
2 cloves garlic
2 lemon juiced
1 table spoon of Natural Zing Agave Nectar
1/3 cup Olive Oil, Raw
1/2 cup of water add if needed for smooth texture.
1 tsp Celtic Sea Salt

Wash the fresh spinach carefully.  Make sure to be gently yet thoroughly clean them ideally with a salad spinner.  Put spinach in a large mixing bowl.

Blend all ingredients except the spinach in a in a food processor or high speed blender.  Blend/Mix until smooth.  Pour over the spinach and mix with large spoon or with your hands until the sauce is spread evenly over the spinach.

Great additions:  Add a little shredded carrot for color.

Other options:  This sauce is great with a little pepper added black or Cayenne.  Sauce is also great on collards.  Chop up the raw collards into strips like flat noodles and mix like the spinach.

Recipe and article by Helen Rose, Raw Chef, & Co-Owner of Superfoods on Main.

Thursday, April 27, 2017

Peruvian Olvies Back in Stock ....NEW HARVEST!

Customers' Favorite...Voted Best Olive Since 2007!   The new harvest has just arrived.  These jumbo ripe raw organic Botija olives (sometimes called "botilla" olives) from Peru have been dried at low temperatures (below 110 degrees farenheit), pitted and cured with a touch of sea salt. All the natural oil of the olive is intact, very juicy. This is a premium olive grown on the coastal desert plains of southern Peru. Ecologically cultivated, hand-picked & packed with extraordinary care. These delicious naturally cured Botija "botilla" olives will complement almost all of your culinary creations.  Peruvian Botija 
"botilla" Olives .

Peruvian Sun-dried Olives Pitted with Sea Salt
Peruvian Sun-dried Olives Pitted with Herbs & Sea Salt
Peruvian Sun-dried Olives Pitted with Aji Pepper & Sea Salt

Peruvian Unsalted with Pitts in Jar.
Peruvian Botija Purple Olives
Peruvian Botija Jumbo Spiced

Wednesday, April 26, 2017

Delicious Olive Recipes

Olives, symbols of peace, wisdom, glory, power & pureness. Olives provide sustenance & are one of the most nourishing foods. It is estimated that the cultivation of olive trees began more than 7000 years ago. Olives are simple and easy to enjoy~ chop some up in a salad, or slice a few on a sprouted cracker, create your own tapenade or mix with your favorite vegetable dish. Even better....... just put some in a bowl and eat one after another after another..............! See our recipes below.

We have a variety of Peruvian black olives to choose from: plain, spiced, herbed, unsalted, with pits, pitted. Mix and Match , buy one bag or two, If you really like, we have case sizes too........

Olives on Special:

Peruvian Sun-dried Olives Pitted with Sea Salt
Peruvian Sun-dried Olives Pitted with Herbs & Sea Salt
Peruvian Sun-dried Olives Pitted with Aji Pepper & Sea Salt
Peruvian Unsalted with Pitts in Jar.
Peruvian Botija Purple Olives
Peruvian Botija Jumbo Spiced

Order today 1-866-729-9464 or

Here are a couple of our favorite recipes:

Olive Flat Bread
By Chef Bliss

2 cups Peruvian Dried Black olives (pitted) (soak in water for 2 hrs. then drain)
2 c. sunflower seeds 
3 cloves garlic 
1 carrot  
1 c. Brazil nuts (or chia seeds)
1 c. ground flax seeds (grind up in a coffee grinder or a high speed blender)
1 tsp Sea Salt  

1. Blend all ingredients in a food processor until smooth.  
2. Add 1/2 c. water and smooth with a spatula onto a teflex sheet on a dehydrator tray.  
3. Dehydrate for 12 hours. 
Serves 12

Black Olive & Sun-Dried Tomato Tapenade

By Chef Bliss

1 cup pitted Peruvian Dried Black Olives the herbed pitted would also be great.
1/4 cup sundried tomatoes
(soak for 2 hrs then drain)

juice from 1 lemon
2 garlic clove, minced

1/4 cup (60ml)
Bariani Raw Stone-Crushed Extra Virgin Olive Oil (have some extra used as needed)

1. Place the olives, sundried tomatoes, lemon juice and garlic in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).
2. With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms.
3. Transfer to an airtight container and pour over extra oil to cover the tapenade surface (to prevent oxidation).

Zucchini Pasta with Olives & Sun-Dried Tomatoes
Recipe Courtesy of Maria & Helen

1 large zucchini made into noodles with a Spirooli

1 or 2 fresh tomatoes chopped
1/2 cup
Peruvian Dried Black Olives (pitted and chopped)

1/3 cup sundried tomatoes (soaked & chopped)
1 small bunch of basil chopped
1 clove garlic
1 tbsp
Bariani Raw Stone-Crushed Extra Virgin Olive Oil

Optional: add chopped nuts on top of your dish for decoration (pine nuts or walnuts)

Put all the sauce ingredients in a blender and blend until smooth. (optionally you can add the olives into the sauce after it is blend or add them on top of your dish before serving.)

Place your noodles on the dish and spoon on your sauce. Again you can add the olives last or add some nuts.

Note: If you do not have access to a Spirooli then you can substitute with kelp noodles. **Have your kids help you use the Spirooli :) **

Serves: 2 to 4 (depends on the size of zucchini)