Tuesday, July 17, 2018

Raw Vegan Chocolate Sauce

Chocolate Sauce:
by Helen Rose
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.)

#vegan #raw #chocolatesauce #chocolate #gluten-free #dairy-free #wholefood

Raw Vegan Coconut Ice Cream

Make your own ice cream with wholefood ingredients.   It's pretty affordable and very easy, because

Whether you like it simple, chocolate,  chocolate swirl,  chunks of nuts, or nut butter) or fancy flavors like lavender and basil; this recipe is the perfect base for all types. The flavor shown is vanilla with a chocolate swirl (just chocolate sauce before serving.)

you'll be making a lot of it.  Once you try it you'll want to make it again and again.  I usually have at least two pints in the freezer. It's really easy to change up too!

Raw Vegan Coconut Ice Cream
by Helen Rose

Makes about 3-6 servings

2 cups soaked raw cashews 
Coconut meat from 2 young Thai coconuts (about 1 3/4 cups)
1 cup non-dairy milk (Nut milk recipes).
3/4 cup agave/honey/maple syrup
Seeds from 1/2 - 1 vanilla bean (I love vanilla so I use a whole one)
2 T vanilla extract (or 1 tsp vanilla bean powder)
1/2 teaspoon Himalayan salt
1/3 cup plus 1 T or so of coconut oil, melted

Blend all ingredients except coconut oil in your blender (Vita-Mix works best!) until lusciously smooth and creamy. Melt coconut oil in a bowl that's sitting in a larger bowl filled with hot water. Add in and blend until mixed. Try it now.  You can adjust to taste.

Now try to resist eating it all before it's frozen: if you have an ice cream maker use that. 
But if you're like me and don't have one, put the batter in several small jars or freezable containers (single servings!) and stick them in the freezer. Check back every 30-60 minutes and stir until they are eventually frozen, creamy delights.
If you're adding a chocolate or caramel swirl, or nuts or chunks of banana or WHATEVER you wanna add, mix in your goodies when the ice cream is quite thick but not frozen and they won't sink to the bottom or completely mix into the vanilla ice cream. This is how you get that swirl/ribbon effect.

#Vegan #Gluten-Free  #Wholefood #Raw #Dairy-Free

Wednesday, May 16, 2018

Immune-Boosting Tulsi Elderberry Sun Tea Recipe

This delicious immune-boosting homemade Tulsi Elderberry tea is made with dried elderberries, herbs, and spices.



  1. Put Tulsi leaves and elderberries into a nut milk bag.
  2. Put the bag into a  1/2 gallon jar.
  3. Fill water to cap.
  4. Add turmeric and cinnamon.
  5. Place outside where the sunlight can strike the container for about 3 to 5 hours. 
  6. Move the container if necessary to keep it in the sun. 
  7. When the tea has reached its desired strength, remove from sun and put it in the refrigerator.
  8. lly, strain through a fine mesh strainer and pour into individual mugs.
  9. Stir in raw honey if using.
  10. Enjoy!


For an iced tea, pour into a mason jar and allow to cool, then refrigerate for up to 1 week. Serve over ice if desired.

Recipe by Helen Rose, founder of Superfoods on Main and Co-Founder of Natural Zing.

Thursday, April 19, 2018

Fresh Goji Berry Juice

Fresh Goji Berry Juice
1/4 cup goji berries, (1 oz)
2 cups water
optional: 1/4 cup fresh blackberries, raspberries or blueberries

1. Soak berries in water for 4 hours or more, overnight is fine
2. Blend in blender until well blended, optionally you can add some fresh fruit as listed above or apple, mango and/or banana.
3. Share with a friend

Share recipes with friends.  Order online or call 1-301-703-4116.

Wednesday, March 28, 2018

Raw Vegan Chocolate Easter Eggs


  1. Melt cacao butter at around 40-45°C (104-113°F) on a double boiler or in a dehydrator.
  2. Grind salt to a fine powder (e.g. in a mortar and pestle).
  3. Add agave nectar to cacao butter.
  4. Sieve cacao powder, vanilla powder and salt into butter and agave mix.
  5. Whisk until smooth.
  6. Keep stirring and whisking until chocolate reaches around 31°C (88°F).
  7. Pour into moulds.
  8. If making solid easter eggs, put them into the fridge to set.
  9. If making hollow easter eggs, leave until chocolate begins to set on the outside of the moulds.
  10. Spoon out excess chocolate, and use spoon to ensure that inside of mould is thoroughly coated.
  11. Put into the fridge until completely set.
  12. Pop chocolate easter eggs out of the mould.
  13. (Optional) Fill hollow eggs with special treats.
  14. "Glue" halves together with extra melted chocolate.
  15. Store in the fridge or at room temp.
Before: 20mins (to melt cacao butter)
During: 30 mins
After: 1 hour (to set chocolate)
Need: Dehydrator or double boiler, Easter egg moulds
Nutrition Information
Serving size: 25g Calories: 141 Fat: 15g Saturated fat: 9g Trans fat: 0g Carbohydrates: 4g Sugar: 2g Sodium: 5mg Fiber: 2g Protein: 1g Cholesterol: 0mg


Monday, March 12, 2018

Raw Vegan Cream of Spinach Soup

Recipe by Katherine Kyle

You can make this raw vegan Cream of Spinach Soup recipe straight from your blender. All the nutrients are preserved and it is a meal replacement soup so it will keep you going until your next meal.


  • 2 Cups Non Dairy Milk (oat, rice, soya, almond, hemp, coconut drink or raw nut or seed milk)
  • 1 Cup Spinach, tightly packed or 2 cups loosely packed. (Or any other mild greens)
  • 20 Mint leaves
  • 1 Cup link Oats Or one cup of Quinoa
  • Apple
  • Avocado
  • Juice of 1 Lime
  • ¼ teaspoon Salt (optional)


  1. Blend the ingredients in the order listed.
  2. Blend the greens and liquid first and then blend the rest of the ingredients.
  3. This creates more space in your blender.
  4. Add more water if required to thin it out.
  5. Substitute any of the ingredients for whatever you already have.
  6. If your smoothie is too warm, you can cool it down in the fridge or freeze some of your ingredients before blending.


  • Serving Size: 550 ml/20 oz /1 pint
  • Calories: 433
  • Sugar: 18g
  • Sodium: 261mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Carbohydrates: 59g
  • Fiber: 15g
  • Protein: 10g

Suitable for Special Diets: Gluten free (Use GF Oats or Quinoa), raw (Use raw oats/quinoa), vegetarian, vegan, dairy free, egg free, sugar free, wheat free, soya free (don’t use soya milk), salt free, nut free (replace nuts with any plain seeds)

 For more great recipes go to Natural Zing's Recipe Center.  For pure high quality food ingredients and super foods goto www.NaturalZing.com

Shamrock Shake! Matcha Mint Protein (Vegan, Raw, Gluten-free)

A great way to celebrate St. Patrick's Day with our Shamrock Shake! Bring in the green with this delicious and nutritious smoothie.


•3/4 cup of almond milk make with Natural Zing raw, organic almonds
•2 bananas, frozen
•5 mint leaves
•1/2-2 tsp matcha green tea powder
•1 scoop of vegan protein powder
•1 tsp raw, organic chia seeds


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

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

By Helen Rose, owner Superfoods on Main, Dir. Marketing Natural Zing, Marketing Strategies Launch It Consulting.  For more great recipes go to Natural Zing's Recipe Center.  For pure high quality food ingredients and super foods goto www.NaturalZing.com .  To consult with Helen how she can help your business grow luanchitconsulting@gmail.com