Kristen Pavez writes:

I have been teaching whole food and fermenting classes for years, and I was absolutely thrilled when I discovered Young Living’s Culinary Range.

I love to use these oils in my cooking, raw treats and drinks, because the flavour they impart is so intense! I only need to use a little, to get a huge flavour burst.

I also love that I can access the beautiful flavours all year round, when particular plants (like limes) are not in season

All of the recipes that I create have to tick three boxes: be simple to prepare, delicious and nutritious.

In this busy world we live in, I find using my oils to be so convenient, because I don’t need to run out the shops to buy ingredients, I’ll just improvise with them!

I also love to add Young Living’s Ningxia Red juice to lots of my recipes, so that my family (and workshop attendees) get the maximum goodness out of the food they are eating.

Here are three of my favourite Spring recipes, I hope you enjoy them as much as we do!

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Tempeh, Buckwheat Noodle & Asian Herb Salad

This salad is a huge crowd pleaser, and it’s one that you can prepare in advance and serve when your guests arrive. If you do make this in advance, place all the salad ingredients in a large bowl, cover and refrigerate. Keep the dressing aside until serving, so the salad doesn’t get soggy.

Ingredients (to serve 4-6 people):

Dressing Ingredients:

• 3 tbsp Tamari
• 2 tbsp coconut oil
• 1⁄2 tsp sesame oil
• 1⁄4 of a red chilli, finely diced
• 1 tbsp coconut sugar or rapadura sugar to 1 tsp sesame oil
• 2 tsp grated ginger
• 2 garlic cloves (crushed)
• 1 fresh lime Juiced, or 6 drops of Young Living’s Lime oil
• 1 drop Young Living Black Pepper oil
• 1 tbsp Probiotic carrot Juice/Apple Cider Vinegar

Salad Ingredients:

• 250g buckwheat soba noodles (Spiral Foods do a great gluten-free soba)
• 250g organic tempeh
• 2 tbsp probiotic carrots
• 1 handful of roasted cashews for garnish
• 2 large carrots – peeled & spiralised or julienned
• 2 Lebanese cucumbers – peeled, de-seeded & julienned or spiralised
• 2 spring onions – sliced finely
• 1 cup of bean shoots
• 1 punnet of baby corn – sliced in half lengthwise
• 1⁄2 cup chopped coriander – including the root
• 1⁄2 cup chopped mint
• 1 red chilli, de-seeded & chopped finely

Method:

For the dressing:

1. Combine all ingredients in a small jar & shake to emulsify. Set aside.

For the salad:

1. Cook the Soba noodles according to the instructions on the packet
2. Drain the noodles & then submerge them in a bowl of cold water to stop them cooking any further.
3. Julienne or spiralise the carrots & cucumber.
4. Pick the leaves off the mint & coriander and reserve for garnish.
5. Slice the baby carrots in half lengthwise & place into the salad bowl.
6. Squeeze the juice of half a lime over the fried tempeh prior to serving.
7. Drain the noodles and place into a large bowl. Shake the dressing in its jar and pour over the noodles.
8. Add vegetables and combine with hands.
9. Add Tempeh last, and serve with some additional coriander leaves and chilli as garnish.

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Savoury Seed Nibbles

These are an absolute favourite in our house. They transform any soup or salad by adding a delicious texture of crunch & saltiness. We snack on them as they are, or add them to dishes. Enjoy!

Ingredients:

• 2 cups of mixed seeds or nuts
• 1.5 tbsp of organic Tamari
• 2 drops of Young Living Black Pepper oil
• 7 drops of Young Living Lemon oil
• 1.5 tbsp of savoury/nutritional yeast

Method:

1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
2. Line a baking tray with baking paper
3. Mix seeds, Tamari and yeast together in a bowl.
4. Spread evenly on a baking tray, and bake until golden crispy.
5. Save in an airtight glass jar in the pantry – these will keep for months if stored correctly, and if you can resist the urge to eat them all!

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Raw Passionfruit, Lime and Lemon Cheesecake