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INGREDIENTS

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.

METHOD

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.

NOTES

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. 

CARRY-OVER NOTES
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.

OTHER ELEMENTS

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

INGREDIENTS

Serves one

2 Cauli Tortillas
1/2 avocado, sliced
Remaining Pineapple Salsa
1/2 to 1 cup of spinach leaves
1/2 cup broccoli, blanched
1 tin wild salmon, drained and mashed or smoked salmon (95g)
1/4 cup of sauerkraut (store bought)
1/4 cup of pickled beetroot
Himalayan salt
Cracked black pepper

Serve with Turmeric Dressing

Suitable for:
Lunch

Vegetarian and other options
We have used salmon in this bowl but any plant or animal based protein would work well.  Lentils are a plant-based protein option that would go nicely with this dish. 

METHOD

Arrange the ingredients in a bowl, season to taste and drizzle with Turmeric Dressing.

NOTES

The hero of this bowl is the tinned wild salmon. Because the salmon is full of bones it provides calcium which is needed for the body to build strong, healthy bones. 

This can easily be swapped for another plant based option for those who follow a vegetarian diet. For those who are vegan we would recommend a plant based protein and 1/2 cup of roasted sweet potato to replace the Cauli Tortillas.

OTHER ELEMENTS

Click the images below to view the recipes for the Turmeric Dressing, Pickled Beetroot and Pineapple Salsa.

  • December 3, 2017

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.