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INGREDIENTS

1 tablespoon of olive oil
2 eggs
1 cup of leftover roast veges
1 large portobello mushroom, sliced
½ cup of raw greens (for example kale, spinach, rocket)
A good handful of mixed fresh herbs, roughly chopped (for example basil, parsley, thyme)
Himalayan Salt
Cracked Black Pepper

Vegan Option
The egg in this recipe can be changed for any other plant-based protein. 

Suitable for:
Breakfast | Lunch | Dinner

METHOD

Crack the two eggs into a small bowl and whisk well with a fork. Mix in the herbs and season well with salt and pepper.

In a small frypan, heat the olive oil over a medium heat. Add the sliced mushroom and season well with salt and pepper. Pan fry, turning often for several minutes. Set aside. Add another small amount of olive oil to the pan (1-2 teaspoons) and warm for one minute, turn the heat down to low and add the egg mixture. Gently turn a few times with a wooden spoon or fish slice. The key to perfect scrambled eggs is cooking them over a low heat. Don’t over stir or turn them in the pan. Remove from the heat as soon as they are mostly cooked; you may still have a couple of liquid spots but the eggs will continue to cook off the heat.

Add to a bowl with the greens, mushroom, roast veg, spinach and fresh herbs. Season to taste and serve with Bestow Vinaigrette or Bestow Turmeric Dressing.

Vegan Option
In a small frypan, heat the olive oil over a medium heat. Add the sliced mushroom and season well with salt and pepper. Pan fry, turning often for several minutes. Add to a bowl with the greens, roast veg, spinach, fresh herbs and your choice of protein. Season to taste and serve with Bestow Vinaigrette or Bestow Turmeric Dressing.

NOTES

This is a very satisfying breakfast and the protein will give you long-lasting energy and set you up well for the day. It is full of vitamin A (from the sweet potato) and vitamin E (from the eggs).  

INGREDIENTS

Sliced into 8 (2 slices per serving)

1 cup of buckwheat flour
½ cup of almond meal
1 teaspoon of baking powder
½ teaspoon of baking soda
1 teaspoon of cinnamon
½ cup of rice syrup (optional)
2 bananas + 1 for decoration
1 egg
½ cup of coconut yoghurt (dairy free)
¼ cup of olive oil
1 teaspoon of pure vanilla essence
2 teaspoons of Bestow Berry Beautiful (optional)
1 teaspoon of apple cider vinegar
1 pear, grated
1 tablespoon chia seeds

TO SERVE
1 tablespoon of coconut yoghurt (dairy free)
1 tablespoon of Bestow Beauty Oil
1 tablespoon mixed sunflower seeds, pumpkin seeds and long thread coconut (optional)

Suitable for:
Breakfast | Snack

METHOD

Pre-heat oven to 160 degrees celsius.

Place all the dry ingredients in a food processor and pulse to mix. Add all of the other ingredients and process till mixed.

Pour mixture into a loaf tin lined with baking paper. Slice a banana in half lengthwise and place on the top of the loaf for decoration. Freeze the other half for smoothies.

Bake for 45 minutes – test doneness with a skewer or knife, bake another five minutes if required and test again.

Cool in tin for 30 mins then remove to a cooling rack. Slice into eight pieces. Freeze two for use after the cleanse has finished and store the rest in the fridge for breakfast on Days 1-3.

Extra delicious when toasted in a sandwich press!

NOTES

A healthy, skin-friendly banana bread recipe is essential to every home! This take on the old favourite is of course gluten, dairy and refined sugar free with the addition of pear for more fibre. It also includes olive oil which is our oil of choice when it comes to cooking as it provides the body with healthy fats needed for healthy skin. 

INGREDIENTS

Makes 3½ cups (approx.)
1 serving = ¾ cup

1 cup of puffed millet
½ cup of buckwheat groats
½ cup of almonds, roughly chopped
½ cup of sunflower seeds
½ cup of pumpkin seeds
¾ cup of long thread coconut or coconut chips (unsweetened)
2 tablespoons of coconut oil, melted
1 tablespoon of rice syrup
1  teaspoon of pure vanilla essence
¼ teaspoon of salt
½ teaspoon of cinnamon
½ teaspoon of ginger

To serve
¼ cup of coconut yoghurt (dairy free)
½ cup of fresh or frozen berries (not strawberries as they can inflame the skin) or other fruit in season.
1 teaspoon of Bestow Berry Beautiful

Suitable for:
Breakfast | Snack

METHOD

Pre-heat oven to 150 degrees celsius and line a baking tray with baking paper. Mix all ingredients together in a large bowl and spread evenly over tray. Bake in the oven for 30 minutes until golden brown. Stir halfway through cooking to ensure an even bake, as the coconut tends to cook quickly on the edges. Remove from the oven and cool completely before placing in a lidded jar or sealed container.

Serve with your favourite nut or seed milk, coconut yoghurt and fruit and sprinkle over Bestow Berry Beautiful.

NOTES

Granola is a nutritious and delicious way to start your day and provides your body with lots of skin-friendly vitamins, nutrients and healthy fats. It is also satiating, giving you plenty of energy until lunch time. Bestow Berry Beautiful is a  super anti-oxidant booster, containing delicious berry and fruit powders to protect skin from the ageing affects of free radicals. 

If serving the granola as a snack, we recommend mixing it with 1/4 of a cup of coconut yoghurt and a few berries. Alternatively, you can enjoy it as it is!

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