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INGREDIENTS

1 tablespoon of olive oil
2 eggs
1 cup of leftover roast veges
1 large portobello mushroom, sliced
½ cup of raw greens (for example kale, spinach, rocket)
A good handful of mixed fresh herbs, roughly chopped (for example basil, parsley, thyme)
Himalayan Salt
Cracked Black Pepper

Vegan Option
The egg in this recipe can be changed for any other plant-based protein. 

Suitable for:
Breakfast | Lunch | Dinner

METHOD

Crack the two eggs into a small bowl and whisk well with a fork. Mix in the herbs and season well with salt and pepper.

In a small frypan, heat the olive oil over a medium heat. Add the sliced mushroom and season well with salt and pepper. Pan fry, turning often for several minutes. Set aside. Add another small amount of olive oil to the pan (1-2 teaspoons) and warm for one minute, turn the heat down to low and add the egg mixture. Gently turn a few times with a wooden spoon or fish slice. The key to perfect scrambled eggs is cooking them over a low heat. Don’t over stir or turn them in the pan. Remove from the heat as soon as they are mostly cooked; you may still have a couple of liquid spots but the eggs will continue to cook off the heat.

Add to a bowl with the greens, mushroom, roast veg, spinach and fresh herbs. Season to taste and serve with Bestow Vinaigrette or Bestow Turmeric Dressing.

Vegan Option
In a small frypan, heat the olive oil over a medium heat. Add the sliced mushroom and season well with salt and pepper. Pan fry, turning often for several minutes. Add to a bowl with the greens, roast veg, spinach, fresh herbs and your choice of protein. Season to taste and serve with Bestow Vinaigrette or Bestow Turmeric Dressing.

NOTES

This is a very satisfying breakfast and the protein will give you long-lasting energy and set you up well for the day. It is full of vitamin A (from the sweet potato) and vitamin E (from the eggs).  

ELEMENTS

1 serve of Slow Cooker Moroccan  
¾ cup of Lemon Turmeric Rice
1 cup of fresh spinach leaves
1 tablespoon of sliced almonds
1 tablespoon of chopped fresh coriander or parsley
1 tablespoon of Bestow Beauty Plus Oil
½ a lemon, juiced

Suitable for:
Lunch | Dinner

METHOD

Place rice in the bottom of the jar, then layer spinach on top. Then add the Slow Cooker Moroccan chicken or veg. Lastly add almonds and herbs. Season with salt and pepper to taste. Reheat at lunch time, pour over the Bestow Beauty Plus Oil and lemon juice and enjoy!

Alternatively, if you don’t have a jar serve in a gorgeous bowl!

NOTES

Jars are a great way to tote food to work. They also look amazing and it is an experience in itself eating out of something different. You can do this with any type of meal or layered salad. 

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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

Makes 3 servings

2 cups of brown rice, cooked
½ a medium onion, diced
½ cup of walnuts, finely chopped
1 teaspoon of turmeric
½ cup of raisins, sultanas or currants
1 lemon, zested
1 tablespoon of fresh coriander, chopped (or parsley)

Suitable for:
Lunch | Dinner

METHOD

Heat the oil over a low heat in a large frypan and saute the onion until soft and translucent (approx. 10 minutes). Add the walnuts to the pan and toast for several minutes until golden brown. Add the turmeric and cook for another two minutes. Remove from the heat, mix in all the other ingredients and season well.

We serve this with the Slow Cooker Moroccan , Comfort Bowl Day 7 and also the Turmeric Coconut Curry dinner. This recipe makes enough for 3 servings. 1 serving is approximately ¾ of a cup.

NOTES

I really love, love, love this recipe – it’s so tasty!  It’s great to take to a shared meal and can be served warm or cold. It can be used as a side or as a meal by filling lettuce cups or cabbage leaves along with extra veggies and shredded chicken or chickpeas. The brown rice is full of vitamin B, one of the six essential skin nutrients needed for skin health.