1 Tablespoon YL (more or less depending on taste) Agave Syrup

4-5 drops YLtangerine oil

Method
Drain cashews and pop them into a blender with the rest of the ingredients.
Blend on high until smooth and creamy.
Serve over fruit, or add to smoothies, DELICIOUS

Great for kids as well. Eat more Raw foods

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GREAT SUNDAY AFTERNOON MEAL

Ingredients

4 large potatoes washed scrubbed and dried

2 tbs low fat cream cheese

2 tbs goats or raw milk

salt and fresh black pepper

Method

1. Pre heat oven to 180c

2. Fork holes in the potatoes and bake until soft approximately 45- 1 hour minutes, cool slightly

3. Make a V that goes down into the potato leaving approximately 1 inch on the bottom and the sides

4. With a spoon carefully lift the V and take the skin off, then place this potato in a bowl

5. With a spoon take out more of the potato from the shell leaving about a 1/4 inch around the base and the sides, be careful to leave the skin in tact.

6. Mix the potato with the cream cheese, milk, salt and pepper

7. Mash and replace back int the potato shell

8. Place in the oven and cook until the top gets a nice brown crust

9. Serve at once with Spicy Beans and then Jim’s famous Guacamole, with the final layer of Jim’s famous Salsa

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Beans with a kick!

Ingredients

3 curd dried chillies (white) if available from Asian food stores or any dried chillies

4 garlic cloves, diced

2 Thai green chili’s fresh

1 large onion diced

200grams dried black beans or tinned

1 cup water

1-2 bay leaves

1/2 tsp smoked paprika

1 tsp rosemary

1 tsp pepper

1/2 tsp salt

1/2 tsp seasoned salt

1 tbs JIM’S FAMOUS SALSA

Method

1. If using fresh beans then soak in a glass container for 24-36 hours, this increases the vitamin content as well, make sure you change the water with fresh water daily.

2. In a non stick pan with a tight lid fry the dried chili, garlic, onions on medium heat

3. Add drained soaked beans

4. Add 1/2 cup of the water and cover tightly.

5. Cook on low heat for about 4-6 hours until soft (if using tinned then only 2-3 hours) being careful to not let it dry out adding more water as needed. A slow cooker can also be used

6. Just before they are done add the Salsa and cook for another 1/2 hour

7. Cook until the beans are soft and the water is gone but should still have a small amount of gravy.

8. Serve over double baked potatoes and extra Jim’s famous Salsa and Jim’s famous Guacamole

Great meal for a winter’s day

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1. DOUBLE BAKED POTATOES

THE BEST TASTING GUACOMOLE RECIPE

Ingredients

1 ripe avocado

1/2 tsp lime juice

1/4 tsp pink or Celtic salt (to taste)

1 clove garlic

1 tbs Jim’s famous Salsa

Method

1. Mash Avocado

2. Add lime juice, garlic, salt to the avocado and then add the salsa

Enjoy!

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1. JIM’S FAMOUS SALSA

Method
Preheat oven to 350° F.
Saute garlic and onions in 1 tablespoon of olive oil in a large pan over medium heat for 3–5 minutes.
Add oregano and basil oil and stir.
Next, add a small bunch of spinach and allow to slightly wilt.
Repeat until all of the spinach has been added.
Add the remaining tablespoon of olive oil during this process, if needed.
Once the spinach is heated through, drain excess liquid and add the tomato sauce.
Mix well and set aside.
Combine ricotta, 8 ounces of grated mozzarella, and ¼ cup of Parmesan cheeses with the Italian parsley and egg.
Add salt and pepper, if desired.
Set aside.
Slice zucchini lengthwise about ¼-inch thick.
Slice remaining mozzarella cheese and reserve.
Spread a small layer of the spinach mixture in the bottom of a 10 x 13 size pan.
Place one layer of zucchini on top of sauce and cover with spinach mixture.
Spread cheese mixture over these layers and top with another layer of zucchini.
Spread remaining spinach mixture and cover with tin foil.
Place in oven and cook for about 30–40 minutes or until zucchini is fork tender.
Remove tin foil and place remaining slices of mozzarella and ¼ cup of Parmesan cheeses on top.
Return to oven to allow cheese to melt.
Let sit for 5–8 minutes and serve.
Serves 6–8+.

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1/2 cup water

1/2 cup Young Living agave syrup

2 cups NingXia Red

2 12oz bags frozen raspberries

1 orange

Method

In a small sauce pan, simmer Blue Agave and water for 1–2 minutes or until agave mixes easily with the water.

Set aside to cool slightly.

In a blender, puree NingXia Red and one bag of raspberries.

Transfer mixture into a metal bowl and stir in the zest of half the orange.

Next, squeeze half the orange into the mixture.

Place agave and water mixture into blender along with the remaining bag of raspberries and puree.

If mixture becomes too thick, simply add a cup of the mixture in the bowl.

Pour into bowl and fold in until well mixed. Place in freezer and freeze for two hours.

Serves 12–15.

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1. ORANGE CRANBERRY MUFFINS

Delicious enough to eat on it's own

Ingredients

1 large potato (approximately 2 cups peel and use the peeler to make strips)

1 cup peeled pumpkin

1 tsp rosemary

1 tsp fresh thyme

1/4 tsp seasoned salt

1 tsp Parmesan cheese

2 tsp olive oil

Method

Heat the oven 200c

1. Squeeze the potato until the liquid comes out and dry on paper towel

2. Mix pumpkin and potato and make heaped mounds (see pic)

3. Place the mixture on a baking tray that has been lined with baking paper

4. Drizzle the oil over

5. Sprinkle with the seasoned salt

6. Bake in oven until golden and a crispy texture,  approx 20 minutes

SERVE WITH CRISPY SPICY SALMON AND DILL SAUCE OR ANY OTHER DISH

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2 tbs Vegetable oil

3  Garlic cloves, crushed

2 Tomatoes, cut into wedges

4 oz tofu, cubed

1 lb Bean sprouts

2 Red chilies, sliced

1/4 cup Green onion, chopped

1 tsp Salt

1 tsp Pepper

2 tbs Vegetarian oyster sauce

4 tbs Cilantro leaves, chopped

Method

1.Heat the oil in a wok & stir-fry the garlic until brown.

2. Add the tomatoes, tofu, bean sprouts, chilies, onion, salt, pepper & oyster sauce. Stir-fry for 2 minutes. Serve hot, garnished with the cilantro.

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1. Aloo Rasdar

6 large Potatoes, cut into about -6 to 8 chunks each.

2 cups green peas can be frozen if fresh is not available

3 medium sized tomatoes, chopped

2 medium sized onions, diced

2 Green chili peppers, chopped

SPICES & FLAVOURINGS

1/2 tsp Turmeric powder

1/2 tsp Cayenne pepper powder

1 tsp Garam masala powder

1 Clove garlic

A few stalks of cilantro -and assorted herbs Lemon juice, salt

1 tb Olive oil

1 1/2 c Water

Method

1. Pressure cook potato chunks and peas for about 6 minutes.

2. Dice onions, chop ginger, green chili and garlic.

3. Heat a little oil, add onions and saute until golden. Add chopped ginger, garlic, green chili now and saute’.

4. Add turmeric powder, cayenne pepper powder and garam masala powder.

5. Stir continuously until thoroughly mixed.

6. Add chopped tomatoes. Saute until tomato pieces are wilted.

7.  Add potatoes, peas from pressure cooker.

8. Top with 1-and-1/2 cups of water. Add salt according to your taste. Simmer on low heat until gravy thickens slightly.

9. Garnish with freshly chopped cilantro, squeeze a few drops of lemon juice and serve hot.

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1. Stir Fried Tofu served with String Beans

1 Cup Millet

1 Tablespoon Oil

1/8 teaspoon Cayenne

3 Cups Boiling Water

1 teaspoon Sea Salt

3/4 Cup Carrot — grated

3/4 Cup Onion — minced

1/2 Cup Parsley — minced

1/2 Cup Flour — buckwheat

1/4 Cup Soy Flour

Spray oil

Method

Place a large pot on medium heat and add oil. When oil is hot, add millet and cayenne and stir for 2-3 minutes until millet gives off a nut-like fragrance. Add boiling salted water and reduce heat to simmer. Simmer, covered, for 35-40 minutes, adding vegetables 5 minutes before the end. Add flours to millet and vegetables, mixing well to avoid lumps. Let mixture sit for 15-20 minutes until cool enough to handle. Form millet mixture into thick patties with hands. Spray baking paper with a little oil and bake in the oven on until  lightly browned. Serve with chilli sauce.

Oven temperature 325 F

Makes 18 to 20 burgers.

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