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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

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

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

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.  

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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