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INGREDIENTS

1 Sweet Potato Rosti
½ an avocado
1 tablespoon of Bestow Beauty Oil or Beauty Plus Oil
A squeeze of lemon juice
Himalayan Salt
Cracked Black Pepper
Fresh herbs (optional)

Suitable for:
Breakfast | Lunch | Dinner

METHOD

Two Bestow favourites – Sweet Potato and Avocado meet to create a simple but sensational breakfast.

Smash the avocado with lemon juice, Bestow Beauty Oil and season. Add fresh herbs such as basil, parsley or coriander. Spread on to the Sweet Potato Rosti.

NOTES

This is a beautiful tasting and simple recipe for breakfast. A Bestow take on the very popular smashed avo except that instead of toast we have the sweet potato rosti. The avocado is a very good source of healthy fats which will keep you satiated and also provides a good amount of vitamin E needed for skin and overall health.

INGREDIENTS

Makes 4

FOR THE BASE MIXTURE

3 eggs
1/4 cup of almond milk
1 tin of wild salmon, drained and mashed (95g)
1 small zucchini, grated
1 tablespoon of chopped fresh herbs (basil, parsley or thyme)
Himalayan or sea salt and pepper
2 cherry tomatoes, halved

FOR THE FILLING PER EGG CUP
2 – 3 chunks of roast sweet potato
2-3 broccoli florets, chopped

TOPPING
2 spring onions, sliced

Suitable for:
Breakfast | Lunch | Dinner | Snack

Vegetarian and other options 
We have added wild salmon to this although you could also use another animal protein such as cooked shredded chicken. For a vegetarian option you could use extra vegetables such as mushrooms or onion. This recipe is unable to be made vegan, because of the eggs. We would recommend choosing another breakfast such as the Buckwheat Granola Clusters instead as you will have plenty of that on hand.

METHOD

Preheat the oven to 180 degrees celsius.

Whisk the eggs and milk together. Add the salmon and zucchini and mix. Season with salt and pepper.

Line your muffin tin with baking paper muffin liners or grease with olive oil. Place the sweet potato, broccoli and half the spring onion in the bottom of each muffin tin. Spoon in the egg mixture.

Add fresh herbs, the remaining spring onion and half a cherry tomato.

Bake for 20 minutes.

NOTES

These make a great change to a sweet breakfast. Starting the day with a savoury, high protein breakfast like this is sure to set you up well and keep you sustained throughout the morning. High in vitamin A, these egg cups are a great skin friendly breakfast! Remember you can also use cooked shredded chicken or other vegetables instead of the salmon if you prefer.

CARRY-OVER NOTES
The Bestow way is to make once and eat twice!

Place in an airtight container and freeze. Defrost on Day 4 and serve 2 for breakfast on Day 5 and the remaining 2 for Day 6 breakfast.

  • January 11, 2018

INGREDIENTS

DRY INGREDIENTS
1 cup of buckwheat groats (or 1 and 1/2 cups if you are not using quinoa puffs)
1/2 cup of quinoa puffs (optional)
1 cup of coconut threads
1/2 cup of sliced almonds or other nuts (not cashews or peanuts)
1/4 cup of sunflower seeds
1/2 teaspoon of Himalayan or sea salt

LIQUID INGREDIENTS
1/4 cup of coconut oil, melted
1-2 tablespoons of rice syrup or honey
3 tablespoons of cacao powder
1 tablespoon of tahini
1 teaspoon of vanilla extract
1 teaspoon of cinnamon

TO SERVE PER PERSON
1 golden kiwifruit
1/2 cup of blueberries, fresh or frozen
1/4 cup of dairy free coconut yoghurt
1 teaspoon of Bestow Berry Beautiful
Serve with your favourite nut or seed milk

Suitable for:
Breakfast | Lunch | Dinner | Snack

METHOD

Preheat oven to 150 degrees celsius.
Place all the dry ingredients in a large bowl and stir to combine.
Melt the coconut oil by placing a smaller bowl into a larger bowl of hot water or by gently heating in a small pot over a low heat.
Mix together all the liquid ingredients in a medium sized bowl. Pour over the dry ingredients and mix well. It will be sticky, chocolatey and clumpy.
Line a baking tray with baking paper and spread out your granola as evenly as possible.
Bake for 20 minutes, remove from the oven and allow to cool completely.
Break up the granola with your hands and place in an airtight container or lidded jar to be used when needed.

Serve 1/2 cup of granola with your favourite milk, yoghurt and fresh fruit such as golden kiwifruit and blueberries.

NOTES

These Buckwheat Granola Clusters also make a great snack, especially as a mid-afternoon pick me up! This is another ‘bressert’ and feels so treaty but it is super nutritious and skin friendly!

CARRY-OVER NOTES
The Bestow way is to make once and eat twice!

You will use 1 cup of granola this week (1/2 cup for breakfast on Day Three and another 1/2 cup for breakfast on Day Four) and then the rest is for you to use either for breakfasts after the cleanse or as a snack option. It will keep in a sealed container.