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1 cup roasted sweet potato
½ cup of brown rice, cooked
½ cup of Chickpea Crunch
1 tablespoon of sauerkraut
¾ cup of fresh spinach leaves
1 tablespoon of parsley, chopped
1 tablespoon of toasted walnuts, sunflower seeds and pumpkin seeds
Salt and pepper to taste

Suitable for:
Lunch | Dinner


Place the elements in a gorgeous bowl, serve with our delicious Bestow Turmeric Dressing and enjoy!


You will soon pick up the fact that we love sweet potato! It is so versatile and can be used in both sweet and savoury dishes. Here is one of our favourite ways of cooking it – roasted in the oven so it goes crunchy on the outside and soft on the inside. It’s a great element to have in any lunch bowl. Sweet potato is a healthy and sustaining carbohydrate and a good source of Vitamin A, which is one of the six essential nutrients needed for skin health. 


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.


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


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.


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!