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Helen Rose Raw Vegan Food Recipes

Recipe Center for plant-based, superfood, and gluten-free recipes. Helen Rose is the former owner of Natural Zing and Superfoods Cafe and Market in Mount Airy Maryland. Site started in 2008.

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New Products and Fall Specials @ Natural Zing!

Posted by Helen on October 17, 2009

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Natural Zing's AMA-ZING Savings!

Posted by Helen on July 26, 2009

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Natural Zing Chocolate Bars

Posted by Helen on July 26, 2009

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Natural Zing Sizziling Summer Savings!

Posted by Helen on June 20, 2009

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Peruvian Sundried Olives BACK IN STOCK!!

Posted by Helen on May 15, 2009

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Natural Zing's Top 15 Green Business Practices.

Posted by Helen on April 20, 2009

environmental sustainability In the news

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Natural Zing Spring Specials

Posted by Helen on April 02, 2009

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Raw Food Book Favorites

Posted by Helen on March 26, 2009

Product Review Recipes

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Up to 50% off New Year's Resolution Specials!

Posted by Helen on February 22, 2009

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More Specials & New Products

Posted by Helen on February 06, 2009

Product Update Specials

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Peruvian Sundried Pitted Black Olives (cured) are BACK in STOCK!!!

Posted by Helen on February 06, 2009

Product Review Product Update

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Peruvian Sundried Olives Salt-Free are BACK in STOCK!!!

Posted by Helen on February 06, 2009

Product Review Product Update

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New Features for Affiliates

Posted by Helen on February 03, 2009

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Popular Posts

Natural Zing’s Solar Powered Warehouse

Natural Zing furthers its commitment to sustaining the earth with its latest solar project. This major undertaking will enable all of the power required by Natural Zing’s main warehouse to be powered by the sun. Last week the solar panels were installed on the roof of the warehouse, this week the rest of the system will be installed and turned on. This innovative on-grid/off-grid system not only supplies power to the warehouse, but also provides some power to our operational offices. With the innovative design by a local Mount Airy Maryland alternative power contractor, Banner Homes Solutions , this system will provide all the electricity for our warehouse, it feeds excess power back to the grid as well as charges a battery backup system that powers essential services during power outages (when the grid is down). “Keep in mind that not only is our warehouse going to be solar powered, but all our offices and other locations are wind powered through the...

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! Ingredients: 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 ...

Irish Moss Gel

This recipe makes half a quart or more of gel. Ingredients: 1C dried whole Irish moss (unsoaked) 2-3 C pure water (used for blending) Directions: Thoroughly rinse 1C of the dried whole seaweed in pure water by soaking it for 20 minutes. Rinse again to remove any sand or debris. Place the Irish moss into a quart jar and fill with pure water. Soak overnight or at least 8 hours (so it will be easier to blend smoothly) and strain. Add the moss to a high-speed blender (like a Vitamix or Blendtec) and add just enough water to cover it, usually 2C works well but it can vary depending on the seaweed consistency. Blend until smooth, which may take a few minutes and will turn a cream color. It is pourable at this point but will solidify when chilled. Pour into a glass jar and place a lid on top. Store in the refrigerator for on-hand use in drinks and recipes. How to Use: A very popular ingredient these days in raw food deserts as it creates a thick cons...

Popular Posts

Natural Zing’s Solar Powered Warehouse

Natural Zing furthers its commitment to sustaining the earth with its latest solar project. This major undertaking will enable all of the power required by Natural Zing’s main warehouse to be powered by the sun. Last week the solar panels were installed on the roof of the warehouse, this week the rest of the system will be installed and turned on. This innovative on-grid/off-grid system not only supplies power to the warehouse, but also provides some power to our operational offices. With the innovative design by a local Mount Airy Maryland alternative power contractor, Banner Homes Solutions , this system will provide all the electricity for our warehouse, it feeds excess power back to the grid as well as charges a battery backup system that powers essential services during power outages (when the grid is down). “Keep in mind that not only is our warehouse going to be solar powered, but all our offices and other locations are wind powered through the...

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! Ingredients: 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 ...

Irish Moss Gel

This recipe makes half a quart or more of gel. Ingredients: 1C dried whole Irish moss (unsoaked) 2-3 C pure water (used for blending) Directions: Thoroughly rinse 1C of the dried whole seaweed in pure water by soaking it for 20 minutes. Rinse again to remove any sand or debris. Place the Irish moss into a quart jar and fill with pure water. Soak overnight or at least 8 hours (so it will be easier to blend smoothly) and strain. Add the moss to a high-speed blender (like a Vitamix or Blendtec) and add just enough water to cover it, usually 2C works well but it can vary depending on the seaweed consistency. Blend until smooth, which may take a few minutes and will turn a cream color. It is pourable at this point but will solidify when chilled. Pour into a glass jar and place a lid on top. Store in the refrigerator for on-hand use in drinks and recipes. How to Use: A very popular ingredient these days in raw food deserts as it creates a thick cons...

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