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INGREDIENTS

Serves one

1/2 cup of cooked chicken, shredded
1/2 medium sized sweet potato, cut into chunks and roasted
1/2 to 1 cup of spinach leaves
1 tablespoon sauerkraut
1/2 avocado
2-3 broccoli florets, chopped and blanched
1/2 cup of red cabbage, sliced
1 tablespoon of sprouts

Serve with Turmeric Dressing

Suitable for:
Lunch

Vegetarian and other options
We have used chicken in this bowl, however most animal or plant based proteins would work well. For a plant-based option, chick-peas would go particularly well with this flavour combination

METHOD

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

NOTES

We love this bowl that is full of green veggies and provides so much goodness for our skin and body. The bright yellow turmeric dressing adds an anti-inflammatory component for a truly nutritious and gut healing lunch bowl. 

Goodness Bowls like this are easy to make suitable for vegetarian and vegans. For example, just swap the chicken for a plant based protein such as chick-peas or black beans and you have a delicious and healthy option for those who follow a vegetarian or vegan diet. 

OTHER ELEMENTS

  • December 2, 2017

INGREDIENTS

1 fish fillet (snapper, tarakihi and gurnard are ideal)
1/2 tablespoon of olive oil for frying
Himalayan salt and cracked black pepper

Suitable for:
Breakfast | Lunch | Dinner

Vegetarian and other options
The nature of this way of eating – fill your own tortilla – means you can use any plant or animal based protein or a combination of both. Use a plant-based alternative such as tempeh to replace the fish for a vegetarian option. However, Cauli Tortillas are not vegan friendly as they are unable to be made without eggs.

Freezer friendly
The tortillas are freezer friendly and can be kept frozen for a 2-3 months. Remember to take them out the day before to thaw in time, the other option is to warm through by placing in the oven for 5-10 mins on 180 degrees celsius or reheat on medium in a fry pan.

METHOD

Heat the oil in a large frypan over a medium heat. Add the fish fillets and cook until golden brown on each side. Season with salt and pepper. Serve with half the Pineapple Salsa, remaining Broccoli Tabbouleh, two of the Cauliflower Tortillas and the remaining  Creamy Avo Sauce.

The Pineapple Salsa and Creamy Avo Sauce can be made ahead and refrigerated – they will all last up to two days. The Cauliflower Tortillas can be made fresh or also made ahead and can be frozen for up to one month.

NOTES

This meal is a lovely twist on the well known classic, fish tacos. We have used the base of a soft homemade tortilla instead of a hard taco as they are easier to fill and eat.  This is a great family-friendly meal to share with others. Everyone can enjoy filling their own tortilla, both those who eat meat and those who choose to eat a vegetarian diet. Simply have some plant-based protein such as tempeh available to replace the fish as a vegetarian alternative. As the Cauli Tortillas cannot be made without egg, this is not a suitable vegan meal. An extra serving of Broccoli Rice Tabbouleh instead of  Cauli Tortillas could be served for those who follow a vegan diet. 

Snapper is high in vitamin A and omega-3 fatty acid, both of which are essential for skin health. Vitamin A also aids in the healing process, supporting those struggling with eczema or acne.

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

Store the remaining Pineapple Salsa and two Cauli tortillas in the fridge to use in your Goodness Bowl Day Three. The remaining tortillas can be frozen and enjoyed when you finish the Bestow Cleanse.

OTHER ELEMENTS

Click the images below to view the recipes for the Pineapple Salsa, Broccoli Tabbouleh and Cauli Falafels.

  • November 22, 2017

INGREDIENTS

Makes 8 tortillas

4 cups of cauliflower, processed (this is about two thirds of a medium sized cauliflower)
3 to 4 eggs, beaten
1 good handful of fresh herbs (basil, coriander, parsley)
Add any spices such as cumin or coriander
Salt and pepper
½ cup of rice flour

Suitable for:
Breakfast | Lunch | Dinner | Snack

Freezer Friendly
These are best frozen with baking paper in between so they don’t stick together. They can be kept in the freezer for 3-4 months. Remember to take from the freezer with plenty of time to defrost before use. Either reheat in the oven for 5-10 mins at 180 degrees celsius or in a fry pan on medium heat.

METHOD

Mix all ingredients in a large bowl. Line oven tray with baking paper and brush with olive oil. Place big spoonfuls onto a baking tray and using the back of spoon press out into the size of saucer.
Bake in the oven on 200 degrees celsius for 10 minutes, then brush the top of the tortillas with olive oil and place back in the oven for another 10 minutes.

NOTES

Tortillas are such a delicious meal that can be filled with all sorts of other skin boosting goodies, however store-bought versions are often filled with sodium and undesirable oils, not to mention highly processed flours. These fresh tortillas are made with cauliflower, which is high in skin boosting nutrients such as vitamin C, vitamin B and is also anti-inflammatory. Enjoy getting creative and try out different flavour combinations with the herbs and spices you have in your pantry.

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

Use two Cauli Torillas for dinner tonight and keep two in the fridge for Goodness Bowl Day Three. Freeze the leftovers to enjoy when you finish the cleanse.

  • November 22, 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.