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½ cup of coconut yoghurt, unsweetened (dairy free)
2 teaspoons fresh herbs (such as basil, parsley, coriander, dill)
2 tablespoons Bestow Beauty Plus Oil
½ a lemon, juiced
Himalayan Salt and Cracked Black Pepper

Suitable for:
Lunch | Dinner


Combine all the ingredients in a jar and shake to mix. Season to taste. Refrigerate for up to three days. Add some variety to this tasty dressing with a little crushed garlic and/or ginger and half a teaspoon of cumin powder.


Coconut yoghurt is a great alternative to dairy yoghurt, but ensure that the only ingredients are coconut cream/milk and probiotics. Some brands have added sugar, gums and pectins that are best avoided.


(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


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.


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. 


Makes 6

1.5 cups of cauliflower, processed (this is about one third of a medium sized cauliflower)
1 small onion, chopped
1 small handful of coriander, chopped
1 small handful of parsley, chopped
1-2 eggs, beaten
1.5 tablespoons of rice flour
1 garlic clove, chopped
1 teaspoon of cumin, ground
1/4 teaspoon of turmeric, ground
1 teaspoons of sesame seeds
Himalayan salt
Cracked Black Pepper

Serve with

1/2 cup cooked brown rice
1/2 avocado, sliced or chopped
1/4 small cucumber, sliced
2 cherry tomatoes, halved
1/2 tablespoon pumpkin seeds
1/2 to 1 cup spinach leaves
1 teaspoon chia seeds
Fresh herbs such as mint, coriander and basil

Lemon wedges
Creamy Avo Sauce

Suitable for:
Breakfast | Lunch | Dinner | Snack

Freezer Friendly
These are best stored in the freezer with baking paper between the layers. They can be stored for around 3-4 months. Remember to defrost with enough time before serving. Best reheated in the oven at 200 degrees celsius for 5-10 mins.


Place cauliflower in a food processor and pulse. Add all other ingredients, except the sesame seeds, to the processed cauliflower. Pulse in the processor altogether until fine breadcrumb consistency, season well with salt and pepper. Shape large dessertspoonfuls of mixture into a ball (a bit smaller than a golf ball), place onto a baking tray, lined with baking paper and brushed with olive oil. Flatten with your fingers. Mixture will be quite wet which is ok.  Sprinkle with sesame seeds. Bake for 10 mins at 200 degrees celsius, remove from the oven and brush with olive oil. Return to the over to bake for another 10 mins.

Plate with ingredients to serve. Drizzle with creamy avo sauce.


Beyond the cleanse, these are perfect to make and have throughout the week for dinners and lunches. You could even have one or two as a snack!

Feel free to use other herbs such as basil or mint. Get creative with your herb and spice combinations, using what you have in the fridge and pantry.

You can make an egg free version if you substitute the eggs with chia or flax egg. 

The Bestow way is to make once and eat twice!

Serve 3 falafels with your dinner and store the remaining 3 in a sealed container in the fridge for your Goodness Bowl on Day 4. If you managed to make more from this recipe, store them in the freezer to use when your cleanse week is finished.


Click the image below to view the recipe for the Creamy Avo Sauce