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INGREDIENTS

½ cup of coconut yoghurt, unsweetened (dairy free)
2 teaspoons fresh herbs (such as basil, parsley, coriander, dill)
2 tablespoons Bestow Beauty Plus Oil
½ a lemon, juiced
Himalayan Salt and Cracked Black Pepper

Suitable for:
Lunch | Dinner

METHOD

Combine all the ingredients in a jar and shake to mix. Season to taste. Refrigerate for up to three days. Add some variety to this tasty dressing with a little crushed garlic and/or ginger and half a teaspoon of cumin powder.

NOTES

Coconut yoghurt is a great alternative to dairy yoghurt, but ensure that the only ingredients are coconut cream/milk and probiotics. Some brands have added sugar, gums and pectins that are best avoided.

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

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

METHOD

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.

NOTES

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.

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.