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INGREDIENTS

2 tablespoons olive oil
1 purple sweet potato (kumara), chopped into chunks
½ buttercup pumpkin, chopped into chunks (skin on)
Himalayan salt to season
3 portobello mushrooms
1 400 gram can of lentils (brown or green), drained and rinsed
½ a 400 ml can of unsweetened coconut milk
½ a 400 gram can of chopped tomatoes
2 teaspoons of curry powder
1 garlic clove, finely chopped
1 good handful of thyme sprigs or 1 tablespoon of dried thyme
1 cup of fresh spinach leaves (plus a little extra to serve)
½ a lemon, juiced
1 tablespoon of Bestow Beauty Plus Oil
1 small handful of parsley to serve

Suitable for:
Lunch | Dinner

METHOD

Preheat oven to 200 degrees celsius and line an oven tray with baking paper.

Place sweet potato and pumpkin in a bowl and stir through one tablespoon of olive oil and salt and pepper until coated. Cut out the stem from the portobello mushrooms and place the mushrooms bottom-side down on the tray. Drizzle a little olive oil over the mushrooms and season well.

Place sweet potato, pumpkin and mushrooms on the tray. Top with sprigs of thyme.

Place in the oven and cook for 25 minutes.

While the veggies are cooking, heat one tablespoon of olive oil in a small saucepan, add the garlic and curry powder and gently cook for a couple of minutes over a low heat. Add the drained lentils, coconut milk and tomatoes, bring to the boil and then turn down and simmer for five minutes. Stir in the spinach leaves and set aside.

Remove the veggies from the oven and serve 2 portobello mushrooms for dinner with about 1 cup of roasted pumpkin and sweet potato. Pile large spoonfuls of lentil mixture over the mushrooms. Scatter with fresh parsley and extra spinach leaves. Mix lemon juice and Bestow Beauty Plus Oil together and drizzle over your meal.

Reserve 1 portobello mushroom, the leftover lentils and 1 cup of sweet potato and pumpkin for your Comfort Bowl tomorrow. Place the remaining sweet potato and pumpkin in a container in the fridge to use in your Egg N Roast Veg Scramble breakfast on Day 7.

NOTES

Mushrooms have an abundance of vitamin B to help keep your skin healthy. Vitamin B must be present in order for Essential Fatty Acids to be utilised in the body and helps to keep skin sebum flowing freely (preventing breakouts and blockages).  Vitamin B also supports stress resilience and boosts energy levels. 

INGREDIENTS

For the Curry Paste
2 garlic cloves, peeled
1 cm of fresh ginger, peeled
1 teaspoon of turmeric
1 teaspoon of cumin powder
1 teaspoon of fennel seeds
2 teaspoons of curry powder
2 tablespoons of water

For the Curry Sauce
1-2 tablespoons of olive oil
1 onion, finely diced
1 carrot, finely diced
1 cup of stock (veggie, chicken or fish)
½ a lemon, juice and zest of
1 400 ml can of organic coconut milk
Himalayan salt
Cracked black pepper
1 cup of broccoli or cauliflower, florets
1 cup of fresh spinach leaves
1 tablespoon of fresh coriander
1 spring onion, finely sliced (optional for serving)

For Fish Curry
1 fillet of snapper (or other white fish), cut into large pieces

For Vegetarian/Vegan Curry
1 cup sweet potato, chopped into chunks
1 cup of pumpkin, chopped into chunks

Suitable for:
Lunch | Dinner

METHOD

In this recipe you will only use half of the curry sauce. Freeze half for a later date so that you can enjoy a quick curry meal another time.

Place all of the paste ingredients into a bullet and blitz or process with a stick blender. Set aside.

Heat the olive oil in a deep frypan over a low-med heat then add the onion and carrot and cook on low heat to soften (approx 10 mins). Add the paste, stir and cook for a few minutes, it will be nice and fragrant. Pour in the stock and coconut milk, season well with salt and pepper and simmer for 10 minutes on a low heat. Transfer curry sauce to a bowl using a measuring cup so that you know how much you have in total. Half will be cooled and then frozen, the other half goes back in the pan.

Vegetarian/Vegan Curry
If you are cooking a vegetarian/vegan curry add the sweet potato and pumpkin now and simmer until cooked – approx 10 to 15 mins. Add broccoli or cauliflower, spinach and coriander last, heat through for another minute then serve over brown rice in a bowl. Garnish with extra coriander and spring onion. Season to taste.

Fish Curry
For the fish curry add your fish chunks now and simmer for five minutes. Add broccoli or cauliflower, spinach and coriander last, heat through for another minute then serve over brown rice in a bowl. Garnish with extra coriander and spring onion. Season to taste.

NOTES

This is another delicious curry to add to your repertoire. This time we have used fish to give you practice at integrating other protein sources into your curry. Spices not only add flavour but also a nutrition boost to your meal. Turmeric, for example, is a very high anti-inflammatory spice and is helpful for those struggling with inflammatory skin issues like rosacea, eczema and peri-oral dermatitis.

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

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

METHOD

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.

NOTES

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.

INGREDIENTS

2 serves

Tuscan Soup (Vegetarian/Vegan)
2 cups of Homemade Stock
½ 400 gram tin of chopped organic tomatoes
1 400 gram tin of cannellini beans, drained
½ a lemon, juiced
1 cup of cabbage, shredded (approx. an eighth of a cabbage)
1 cup of fresh spinach leaves
2 tablespoons of parsley, roughly chopped

For Chicken Tuscan Soup
Add 1 cup of cooked chicken, shredded (set aside from the Homemade Stock)

To Serve
2 tablespoons spring onions, sliced
Himalayan salt and cracked black pepper to taste

Suitable for:
Lunch | Dinner

METHOD

In a saucepan place the stock, tomatoes and half of the cannellini beans. Blitz the rest of the beans with a stick blender, adding some soup liquid if needed to blend more easily. Stir the bean paste into the soup – this is to thicken the soup a little. Add lemon juice, salt and pepper and bring to a simmer.

For the Vegetarian/Vegan option – add the cabbage and spinach and simmer for another few minutes to soften.

For the Chicken option – add the cabbage, spinach and shredded chicken and simmer for another few minutes.

Remove from the heat. Place half in a bowl for dinner and the other half in the fridge for lunch tomorrow. Serve with the chopped parsley, spring onion and season to taste.

NOTES

This winter soup is so comforting and easy to make. Store-bought soups can be filled with unhealthy oils and can be high in sodium and even sugar, believe it or not! Making your own soup from scratch is rewarding – not only does it taste better, but you have the satisfaction of knowing that you are fueling your body with key nutrients it needs for skin health and repair. 

If you are making the vegetarian/vegan version of this soup add extra white beans to increase the amount of protein if desired. Add in more veggies too for additional colour and flavour. Get creative!

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. 

INGREDIENTS

For the Curry Paste 

1 onion, roughly chopped
2 cloves of garlic
2cm of fresh ginger
A segment of fresh turmeric (approx the size of half a little finger) or 1 teaspoon of dried turmeric
1 teaspoon of ground cardamom
1 teaspoon of ground cinnamon
1 teaspoon of ground cumin
1 teaspoon of garam marsala
1 teaspoon of ground coriander
1 teaspoon of fennel seeds
2 tablespoons of water
Himalayan salt
Cracked black pepper

For the Chicken Curry
400 grams of chicken boneless thigh fillets
1 tablespoon of olive oil for cooking
1 400 gram can of organic tomatoes
1 cup of almond milk
1 sweet potato, chopped into chunks
½ a head of broccoli, chopped into florets
A small handful of fresh spinach leaves

For a Vegetarian/Vegan Curry
1 400 gram can of organic tomatoes
1 cup of almond milk
2 sweet potatoes, chopped into chunks
1 head of broccoli, chopped into florets
¼ head of cauliflower, chopped into florets
A small handful of spinach leaves

To Serve
¼ cup of slivered almonds, toasted
Small handful of fresh coriander
½ cup brown rice, cooked

Suitable for:
Lunch | Dinner

METHOD

FOR THE CURRY PASTE

Place all of the paste ingredients into a bullet and blitz or process with a stick blender to a paste consistency. Keep in a sealed container in the fridge until needed.

FOR THE CHICKEN CURRY

Heat the olive oil in a large, deep frying pan over medium-high heat. Add the chicken and cook until golden brown. Remove from the pan and add all of the curry paste to the pan. Cook for several minutes, it should be very aromatic and gorgeous. Add the almond milk and tomatoes and bring to a simmer. Add the chicken back into the pan with the chopped sweet potato. Turn down to a low heat and cook gently for 20 to 25 minutes. In the last few minutes of cooking add the broccoli and spinach.

FOR THE VEGETARIAN/ VEGAN CURRY

Add all of the paste to the pan, cook for several minutes, it should be very aromatic and gorgeous. Add the almond milk and tomatoes and bring to a simmer. Add the sweet potato and turn to low. Gently cook for 20 to 25 minutes. In the last few minutes of cooking add the broccoli, cauli and spinach.

TO SERVE

While this is cooking, toast the slithered almonds either in the oven or in a small pan on the stovetop – no oil is needed for this as the toasting process will bring out the natural oil of the almonds.

Serve half the curry for dinner over the rice and top with the almonds and fresh coriander. Place the other half in a sealed container in the fridge for lunch tomorrow.

NOTES

An authentic Indian Curry is so comforting in the winter, warming you from the inside out. It nourishes your body with good food while evoking a feeling of being in an exotic place. The experience is even better when shared with friends. We strongly believe that the wellbeing rituals you develop around healthy eating not only benefit your skin, but enhance your whole life. Gathering around a table, sharing a meal with those you love is a valuable form of soul care.

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