There are so many wonderful products in Young Living’s range, and through these bulletins I love giving you fabulous tips and tricks on how to incorporate them into your lifestyle – both for upliftment and joy, and also for how it makes your body look and feel.
I was so excited to have the beautiful Kristen Pavez reach out to me, and offer to share 3 of her amazing, scrumptious, healthy food recipes in this week’s bulletin. I’m in Hawaii at present, and can’t wait to get home so I can try out these recipes!!! They sound absolutely mouth-watering…..enjoy!!!
Culinary versus Vitality versus Plus oils…an explanation
Kristen Pavez (the author of this week’s bulletin) is based in Australia, so she refers to oils from Young Living Australia’s culinary range. If you purchase your Young Living oils from the US, you will need to buy the “Vitality” oil, and if you purchase your oils from the EU, you will need to buy the “Plus” oil.
So as an example – where Kristen refers to Lime essential oil, you will be substituting Lime Vitality (US) or Lime Plus Oil (EU).
The essential oil in each bottle is exactly the same oil – it’s simply labelled differently because of each region’s labelling laws when it comes to food and beverage flavourings.
For more information please read last week’s bulletin where this topic was explained in more detail.
Why I love to flavour recipes with essential oils
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!
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):
- 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
- 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
For the dressing:
- Combine all ingredients in a small jar & shake to emulsify. Set aside.
For the salad:
- Cook the Soba noodles according to the instructions on the packet
- Drain the noodles & then submerge them in a bowl of cold water to stop them cooking any further.
- Julienne or spiralise the carrots & cucumber.
- Pick the leaves off the mint & coriander and reserve for garnish.
- Slice the baby carrots in half lengthwise & place into the salad bowl.
- Squeeze the juice of half a lime over the fried tempeh prior to serving.
- Drain the noodles and place into a large bowl. Shake the dressing in its jar and pour over the noodles.
- Add vegetables and combine with hands.
- Add Tempeh last, and serve with some additional coriander leaves and chilli as garnish.
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!
- 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
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Line a baking tray with baking paper
- Mix seeds, Tamari and yeast together in a bowl.
- Spread evenly on a baking tray, and bake until golden crispy.
- 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!
Raw Passionfruit, Lime and Lemon Cheesecake
With passionfruit coming into season, this raw cheesecake is one you make weeks in advance, slice and store in the freezer. It’s zesty, creamy, luscious texture makes this a huge crowd pleaser.
- 1 ripe passionfruit
- toasted coconut chips
- 200g of pitted Medjool dates
- 150g cups of raw cashews
- 70g of shredded coconut
- 30g of lemon rind
- 4 drops of Young Living Lemon oil
- 4 drops of Young Living Lime oil
- Tiny pinch of salt
- 200g of raw cashews (soaked as long as possible, ie. 30 mins to 12 hours)
- 1x 270ml tin of coconut cream (I like Ayam brand)
- 3 tbsp of organic coconut oil
- 1 tbsp of maple syrup
- 60ml of lemon juice
- 8 drops of Young Living Lemon oil
- 4 drops of Young Living Lime oil
- Tiny pinch of salt
- Flesh of one ripe passionfruit – add this at the end.
First, soak your filling cashews with warm water, for as long as time permits. 30 minute is an your absolute minimum soaking time, and if you can soak overnight that’s ideal.
- Place the lemon rind in your food processor, and blitz on a very high speed until pulverised.
- Add the remaining ingredients, and blitz on high speed until all the ingredients have broken down.
- Line a 20cm loaf tin with baking paper
- Empty the ingredients into the tin, and smooth with the back of a dessert spoon.
- Drain the cashews from the water, and place into the food processor with the remaining ingredients (except for the passionfruit).
- Blend on a high speed until smooth and creamy (this will take about 1-3 minutes depending on your type of food processor). Add your passionfruit pulp and stir through to combine. Do not blend.
- Pour your topping onto your base and gently bang your tin on the bench a few times to even out the topping.
- Using a teaspoon, remove half the passionfruit from the skin and dot onto the cheesecake. Do dots on the top half, dots on the bottom half.
- Then, using a chop stick, move your chop stick slightly up & down, in a zig zag motion to create a swirl effect.