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Blog posts tagged "superfood"

A Powerful Lesser-known Superfood

If you’ve never heard of Tocos, we’re about to open your eyes to this lesser-known superfood. Move over maca and anandamide (and any other powders and elixirs you may have in your cupboards); it’s time to make way for this nutrient powerhouse of rice bran.

The scoop on Tocos

Tocos, also referred to as tocotrienols, contains protein, minerals, vitamins and healthy fatty acids. It is derived from organically grown brown rice. (A grain of rice consists of three parts; the endosperm and the rice germ and rice bran).

Fun fact: Commercial white rice lacks the germ and the brain. They are removed from white rice to prolong shelf life. Rice bran is the nutritional powerhouse of the rice grain. Its nutritional density is quite remarkable. It is a super rich source of natural Vitamin E. Research suggests that Vitamin E has an array of health benefits. First and foremost, it is an antioxidant that helps to maintain healthy skin. It also helps protect against cancer and other chronic diseases (2010 study). Studies suggest that higher consumption of Vitamin E decreases the chance of developing heart disease.

More research is required to determine the complete role of Tocos.

Why you should try it

Tocos adds a creaminess and frothiness to drinks. It has a delicious vanilla flavour, similar to vanilla ice-cream. It’s like eating some kind of rich, natural protein mix.

How to use it

We recommend adding 1-2 tbsp to the potion of your choice. Our favourite way to use Tocos is to blend it into smoothies. It can be sprinkled on desserts, lattes, yogurt and cereal, and added to nut butters. It can also be used to make face masks with shea butter and raw honey. Try combining it with spirulina, acai berries and chia seeds for a great assortment of nutrients to support your health. Remember to use a high-quality, raw form such as Rice Bran Solubles Tocotrienols.

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Healing Raw Green Soup Recipe

Providing you with vitamins and minerals, energizing you first thing in the morning and throughout the day, this quick, fresh and healthy raw soup is delicious, nutritious and easy to prepare.

Pat Olsen, nutrition advisor at Zebra Organics, shares her recipe so that you can try your hand at making it. If you're not the do-it-yourself type contact Zebra Organics to arrange having Pat's soup shipped to you with cold packs, and love. Pat cured herself of insulin dependent diabetes more than five decades ago and continues her energetic and youthful lifestyle, along with husband Dick, educating willing listeners on how to shift their health with simple diet and lifestyle adjustments. A gourmet cook, Pat is talented at creating tasty recipes that are also healthful.

Healing Raw Green Soup Recipe

Ingredients:

  • 3 Kale Leaves
  • 1 Cucumber
  • 7 Large Celery Stocks
  • 1 Bunch of Cilantro
  • 1 Small Bunch Parsley
  • 7 Leaves Basil
  • 1 Apple
  • 1/2 Peeled Lemon
  • 1/2 Small Jalapeño Pepper
  • 1 Clove Garlic
  • 2 oz Olive Oil
  • 1 oz Apple Cider Vinegar
  • I tsp Sea Salt
Roughly chop ingredients and place in a Vitamix blender. Fill with water to the seven cup mark. Start Vitamix on 1, ease up to 5, then increase speed all the way, and blend for one minute. Serve and enjoy. Optional: Top with sliced cucumber, parsley, and Sky Island Organics Sprouted Austrian Pumpkin Seeds.

May this short clip inspire you to try this simple, delicious, nutritional recipe.

During The Healthy Living Event Series, guests joined us for a Healing Green Soup Workshop. They experienced how to make the soup under Pat's instruction, learned why blending all these vegetables is so healthful, and sampled the finished product. Pat's husband Dick works along side her making the soup.

Pat Olsen with her husband Dick
Packing the final ingredients into the Vitamix

The Healthy Living Event series is sponsored by Sky Island Organics and Zebra Organics and features lectures by doctors and wellness practitioners, cooking classes, demos, and film screenings at their joint facilities in Palm Springs, California.

Buon appetite, The Team at Zebra Organics


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Red Quinoa - The Bolivian Superfood

Quinoa pronounced 'keen wah' is a nutrient-rich seed from Bolivia where it has been a food staple for the past 7,000 years.

Quinoa is known for its high protein content. Most notable is the fact that about 37% of quinoa's protein is made up of essential amino acids. The body cannot produce essential amino acids and they need to be taken in through food. The essential amino acids for humans are: Valine, Leucine, Threonine, Lysine, Tryptophan, Histidine, Phenylalanine, Isoleucine, Arginine and Methionine.

Compared to other grain and cereal crops quinoa contains higher amounts of the following minerals: calcium, magnesium, phosphorus, manganese, zinc and copper. It is also a good source for the B vitamins, vitamin C and E.

Heirloom Red Quinoa is a gluten-free food, which makes it safe for those with Celiac disease and quinoa allergies are very uncommon. Quinoa is great for those on specialty diets and it is safe for children and the elderly. This versatile grain is a great addition to anyone's diet. It adds a distinct flair and can be used in savory as well as sweet dishes. Because the outer shell of this seed contains saponins, it is recommended that quinoa be rinsed before cooking. Simply soak the seed for a half hour in water, then discard the rinse water. The saponins are not harmful but they have a slightly bitter taste and soaking the quinoa will alleviates this.

A great way to use quinoa is in tabouli. It is an excellent substitute for bulgur wheat. The lightness of quinoa and the crunchiness of the red variety makes a fun version of this savory vegetarian dish. You will need:

  • 1 Cup of Red Quinoa, well rinsed
  • 1/2 teaspoon himalayan salt
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
  • 1 pint cherry tomatoes, halved
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 2 scallions, thinly sliced
Directions:

Cook quinoa till fluffy, set aside and let cool. While the quinoa is cooling in a small bowl whisk lemon juice and garlic and then slowly whisk in olive oil. Season dressing to taste with salt and pepper. Then add the chopped cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.


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