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Taste of India Curry (Chicken or Vegetarian/Vegan)

To Serve

¼ cup of slivered almonds, toasted (optional)
Small handful of fresh coriander
½ cup brown rice, cooked
Handful of fresh spinach
1 tablespoon of sauerkraut (optional)

Suitable for:
Lunch | Dinner


Re-heat your curry (if desired) then serve over the rice with a sprinkle of almonds and/or coriander. Add spinach and sauerkraut (optional).


The beautiful thing about a curry is that the flavour only gets better with time!  As your lunch sat in the fridge overnight it will have marinated in the spices and will be even more flavoursome and tasty today. The brown rice is a great way to boost your vitamin B levels, which are important for skin health.


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


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.


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. 


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


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.


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!