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ELEMENTS

1 stuffed portobello mushroom
1 cup roasted root veggies
1 good handful of rocket or other greens like spinach or kale
½ a lemon, juiced
1 tablespoon of Bestow Beauty Plus Oil

Suitable for:
Lunch | Dinner

METHOD

Reheat the mushroom if you wish. Place all the elements in a gorgeous bowl. Mix Bestow Beauty Plus Oil and lemon juice in a lidded jar and pour over. Season to taste.

NOTES

This is a very satisfying vegetarian/vegan meal. When you are becoming more plant focused it can be a struggle in the beginning to dream up meals that are both tasty and filling. If you want to make vegetables the hero of some of your meals, then one tray bakes are a great place to start!

INGREDIENTS

1-2 tablespoons of olive oil
1 onion, sliced
2 cloves of garlic, crushed
1 tsp of cinnamon
1 cm of fresh ginger, finely chopped
1 cup of pitted prunes
1 cup of green pitted olives
¼ cup of apple cider vinegar
2 cups of Homemade Stock

For the Morrocon Chicken
6 organic chicken drumsticks

For the Morrocon Vegetarian/Vegan Option
1 carrot, chopped into chunks
1 parsnip, chopped into chunks
1 sweet potato, chopped into chunks

To Serve
½ cup of fresh coriander and or parsley, roughly chopped
1 cup of spinach
1 tablespoon of sliced almonds
1 lemon, zested (optional)
¾ cup of Lemon Turmeric Rice
Himalayan salt and cracked black pepper to season

Suitable for:
Lunch | Dinner

METHOD

For the Moroccan Chicken
Add 1 tablespoon of olive oil to a large frypan and warm over a medium heat. Brown your chicken drumsticks. Place the chicken in a slow cooker. Add the other tablespoon of olive oil to the pan and add the onion, garlic and ginger. Cook gently over a low heat till soft (approx. ten minutes). Stir through the cinnamon. Add the stock and apple cider vinegar to pan. Bring to a simmer, turn off the heat and add all of the liquid to the slow cooker, ensuring that you scrape the pan to include all the yummy caramelised bits. Set slow cooker to low and leave for 6 hours.

For the Moroccan Vegetarian/Vegan option
Add one tablespoon of olive oil to the pan and add the onion, garlic and ginger. Cook gently over a low heat till soft (approx. ten minutes). Add the carrot, parsnip and sweet potato and brown for five minutes. Stir through the cinnamon. Add the stock and apple cider vinegar to pan. Bring to a simmer, turn off the heat and add all of the liquid to the slow cooker, ensuring that you scrape the pan to include all the yummy caramelised bits. Set slow cooker to low and leave for 3 hours.

Please note:
For both options it’s preferable to add the prunes and olives half way through cooking, however if you are unable to do this then adding them to the slow cooker at the beginning is fine. Stir through spinach just before serving.

Scatter with fresh coriander, almonds, lemon zest, season with salt and pepper and serve with Lemon Turmeric Rice.

Serve 2 drumsticks and one-third of the mixture for dinner tonight.
Reserve 2 drumsticks and one-third of the mixture for lunch tomorrow.
Freeze remaining two drumsticks and last third of the liquid for a quick dinner at a later date.

For the vegetarian/vegan option:

Serve one third for dinner tonight.
Reserve one third for lunch tomorrow.
Freeze remaining third for a quick dinner at a later date.

NOTES

The prunes in this recipe are a great source of fibre which will help keep your bowels regular. Regular elimination is essential for healthy skin as this is how your body eliminates the toxins and waste hormones that may otherwise negatively impact your skin.

INGREDIENTS

Makes 3 servings

2 cups of brown rice, cooked
½ a medium onion, diced
½ cup of walnuts, finely chopped
1 teaspoon of turmeric
½ cup of raisins, sultanas or currants
1 lemon, zested
1 tablespoon of fresh coriander, chopped (or parsley)

Suitable for:
Lunch | Dinner

METHOD

Heat the oil over a low heat in a large frypan and saute the onion until soft and translucent (approx. 10 minutes). Add the walnuts to the pan and toast for several minutes until golden brown. Add the turmeric and cook for another two minutes. Remove from the heat, mix in all the other ingredients and season well.

We serve this with the Slow Cooker Moroccan , Comfort Bowl Day 7 and also the Turmeric Coconut Curry dinner. This recipe makes enough for 3 servings. 1 serving is approximately ¾ of a cup.

NOTES

I really love, love, love this recipe – it’s so tasty!  It’s great to take to a shared meal and can be served warm or cold. It can be used as a side or as a meal by filling lettuce cups or cabbage leaves along with extra veggies and shredded chicken or chickpeas. The brown rice is full of vitamin B, one of the six essential skin nutrients needed for skin health.

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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INGREDIENTS

1 leek, top half + end of stalk
½ a bunch of celery, leafy top and stems, chopped into large chunks
1 onion, skin on, halved
1 carrot, sliced in half
3 cloves of garlic, slightly crushed, skin on is fine
2 bay leaves
1 tablespoon of peppercorns
1 tablespoon of himalayan salt
2 cms of fresh ginger
1 good handful of parsley, including stalks
6 cups of water
Any veggie off cuts or ends (sweet potato, broccoli stalks, cabbage hearts etc)
½ a free range organic chicken (optional)

Suitable for:
Lunch | Dinner

METHOD

Place all the ingredients in the slow cooker first thing in the morning. Put in half a free range chicken if you are making chicken stock. Cook on low for 6 hours.

Once cooked pass the stock through a large sieve into a bowl.

If you are making chicken stock, remove the flesh from the bones and place in a sealed container in the fridge for using in the Tuscan Soup dinner on day 1.

With your stock liquid keep two cups in the fridge for the Tuscan Soup dinner on Day 1 and freeze 2 cups  for the Slow Cooker Moroccan dinner on day 6. Freeze the remaining stock for use after the cleanse.

NOTES

Homemade stock is so easy and is a great way to reduce food waste. We love to save the ends of veggies we are using, placing them in a ziplock bag in the freezer. When the bag is full just take it out of the freezer and you have the base of a tasty veggie stock without the sodium and preservatives found in so many store-bought versions.  It is also so satisfying to use stock you have made from scratch.