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1 serve of Tuscan Soup (either Vegetarian/Vegan or Chicken)

To Serve
2 tablespoons spring onions, sliced
Pepper to taste

Suitable for:
Lunch | Dinner


Reheat one serving of Tuscan Soup, top with 1 tablespoon of spring onions and season to taste.

Soup is often better the next day as the flavours have had more time to develop.


There is nothing better than warm soup for lunch on a cold day. The delicious smell of this flavoursome soup will tempt those around you for sure!  This recipe includes a generous serving of vegetables – particularly healthy greens.  These provide a large amount of essential nutrients, such as vitamin A and vitamin C, which your skin needs to thrive.

If you have opted to make the vegetarian/vegan version of this soup, you may wish to add more white beans for extra protein. And of course, add more veggies! 


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

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


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!


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. 


400 gram can of organic chickpeas, drained well
½ cup of long thread coconut or coconut chips (unsweetened)
1 ½ tablespoons of tamari
1 ½ tablespoons of sesame oil
1 tablespoon of sesame seeds

Suitable for:
Lunch | Dinner | Snack


Pre-heat oven to 200 degrees celsius.

Drain chickpeas and place in a shallow bowl. Using a paper towel, try and absorb as much moisture as possible. Mix with all of the other ingredients, spread over a baking paper lined tray and place in the oven for 20 minutes. Stir your chickpeas a couple of times during the cooking process to even out the final result.

NB: The coconut can burn easily so you need to keep an eye on this. Stir halfway through cooking to ensure an even bake, as the coconut tends to cook quickly on the edges.


Chickpeas are a great source of protein and will keep you feeling fuller for longer. 
As well as being a tasty addition to lunch bowls, this Chickpea Crunch also makes a delicious snack.  Make a batch after you finish the cleanse and keep in a sealed container to use over the  following days (if they last you that long!) As they provide a good dose of energy, they are perfect for taking on hikes, walks and other adventures. Next time you go on a road trip, take these along so you aren’t tempted by the sugary snacks at the petrol station.


For the Roast Veggies

2 carrots, peeled and chopped diagonally
½ buttercup pumpkin, chopped into chunks, skin on
2 tablespoons of olive oil
1 teaspoon of cumin seeds
½ teaspoon of turmeric powder
1 tablespoon of fresh ginger, finely grated
1 tablespoon of fresh garlic, finely grated
Himalayan salt and cracked black pepper

To Serve

½ cup of Chickpea Crunch
½ cup of fresh spinach leaves
1 tablespoon of fresh coriander, chopped
1 tablespoon of fresh parsley, chopped
1 tablespoon of spring onions, chopped
1 tablespoon of toasted seed/nut mix (walnuts, sunflower and pumpkin seeds)
½ cup of brown rice, cooked
½ a lemon, juiced
1 tablespoon of Bestow Beauty Plus Oil

Suitable for:
Lunch | Dinner


Pre-heat the oven to 200 degrees celsius.

Line a baking tray with baking paper. Mix all of the roast veggie ingredients  together in large bowl and spread out evenly onto the baking tray. Place in the oven and roast until golden brown (approx. 25 minutes).

Mix 1 cup of roast veggies with the Chickpea Crunch, spinach leaves and herbs. Serve over the brown rice, sprinkle with the spring onions and toasted seed/nut mix. Season to taste and drizzle with lemon juice and Bestow Beauty Plus Oil to serve.

Place the rest of the roast veggies in a sealed container in the fridge to use in your Comfort Bowl Day 3.


Orange vegetables are well known for their high levels of beta-carotene. Our body converts beta-carotene to vitamin A, which is one of the six key nutrients needed for skin health. Vitamin A aids in the growth, maintenance and repair of your skin, keeping it strong and supple.


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


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.


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.