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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. 

ELEMENTS

1 cup of roasted pumpkin and carrot chunks
½ cup of brown rice, cooked
½ cup of Chickpea Crunch
1 tablespoon of sauerkraut
¾ cup of fresh spinach leaves

TO SERVE
1 tablespoon of parsley, finely chopped
½ a lemon, juiced
1 tablespoon of Bestow Beauty Plus Oil
1 tablespoon of toasted walnuts, sunflower and pumpkin seeds
Himalayan salt and cracked black pepper to taste

Suitable for:
Lunch | Dinner

METHOD

Place the elements in a gorgeous bowl, drizzle with Bestow Beauty Plus Oil and lemon juice, sprinkle with toasted nuts and seeds, season to taste!

NOTES

Bestow Comfort Bowls are an easy way to ensure you eat well during the cooler months. By preparing your lunch the night before, you can enjoy an extra ten minutes sleep-in on wintery mornings knowing your healthy lunch is already there for you – you just need to grab and go!  Preparation removes the temptation of making unhealthy lunch choices. Instead, you’ll look forward to your nutritious and delicious Comfort Bowl all morning!

INGREDIENTS

(Makes 10 cakes)

1 large purple sweet potato (kumara), skin on, cut into chunks
½ a teaspoon of Himalayan salt
2 spring onions, finely sliced
1 generous handful of fresh herbs, finely chopped (such as coriander, basil, parsley, dill)
200g tin of wild salmon, drained
1 tablespoon of fresh ginger, grated
1 tablespoon of fresh garlic, grated
1 lemon, zested
1 tablespoon of tamari
1 egg, lightly beaten
2 tablespoons of brown rice flour (for coating)

Optional: add any other veggies such as grated carrot, finely chopped broccoli, spinach, grated zucchini

Day 3 Dinner Vegetarian Option
Make Cauli Falafels

To serve
1 cup roasted pumpkin chunks
¾ cup broccoli florets, blanched
2 tablespoons of Bestow Creamy Coconut Dressing
1 tablespoon of toasted walnuts, sunflower and pumpkin seeds
1 lemon wedge

Suitable for:
Lunch | Dinner

METHOD

Place sweet potato and salt into a saucepan and cover with water. Put on the stovetop and bring to the boil for 15-20 minutes. Once soft, remove and drain the water. Mash sweet potato and add all other ingredients. Mix well and shape handfuls into a golfball size. Roll in brown rice flour and flatten slightly.

These can be made ahead and kept in a sealed container in the fridge for a couple of days until cooking time. Once cooked, they can also be frozen.

When you are ready to cook, place 1 tablespoon of olive oil in fry pan and turn onto medium heat. Cook on on each side until browned.

As as a variation, you could use smoked fish instead of tinned wild salmon.

For a vegetarian dinner option for Day 3, make Cauli Falafels.

Makes 10 cakes. Use three for dinner, three for lunch tomorrow and freeze the remaining four for the week following the cleanse.

NOTES

Using tinned wild salmon with the bones in gives you a massive calcium boost. Calcium is important for both skin and overall health and can be harder to get when you do not consume dairy.