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INGREDIENTS

1 large sweet potato, peeled, chopped into chunks
½ a teaspoon of Himalayan salt
5 broccoli florets
2 spring onions, finely sliced
1 generous handful of fresh herbs, finely chopped (such as coriander, basil, parsley, dill)
1/4 cup of coconut milk
1 clove of fresh garlic, grated
Zest of 1 lemon
1 tablespoon of coconut aminos
1 tablespoon of olive oil

TO SERVE

Bestow Coconut Dressing

Makes approx. 8 fritters

Suitable for:
Lunch | Dinner

METHOD

Place sweet potato and salt into a saucepan and cover with water. Bring to the boil on stovetop and then simmer for 15-20 minutes. Add the chopped broccoli florets in the final five minutes. Once vegetables are soft, remove from the heat and drain the water. Mash or blend in the food processor the sweet potato, broccoli and add all other ingredients except olive oil. Shape handfuls into balls and flatten slightly. This recipe makes approximately 8 fritters.

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  olive oil in fry pan and turn onto medium heat. Cook fritters on each side until browned. Alternatively bake them in the oven at 200 degrees celsius for 15-20 minutes.

Serve drizzled with Bestow Coconut Dressing.

PROGRAMME NOTES

This recipe makes approximately eight firtters – three fritters for breakfast on Day 5, two fritters for  Healing Bowl Day 5 lunch and freeze the reamining fritters for use after the programme.

NOTES

Believe it or not, the simple broccoli is a gut health hero. It quietly goes about its role supporting our digestive system without ever being labelled as a superfood, but that is exactly what it is. Broccoli reduces inflammation and is a key player in maintaining gut barrier function, supporting the gut’s response to contaminants and toxins. 

  • May 29, 2018

INGREDIENTS

½ an onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
1 cm of fresh ginger, peeled and roughly chopped
400g free range chicken breast, roughly chopped
1 tablespoon of coconut aminos
1 small handful of fresh coriander
Himalayan salt to season
1 tablespoon of olive oil

Makes 9-10 meatballs

Suitable for:
Lunch | Dinner

METHOD

Put onion, garlic and ginger to a food processor and pulse a few times. Add chicken breast, coconut aminos, coriander and salt. Process until well combined. If necessary, stop and scrape down the sides as you go.

Wet your hands and roll the mixture into 9-10 meatballs, a little smaller than a golf ball in size. Place meatballs into a frypan with the olive oil and cook on medium high for 15-20 minutes, rotating frequently until cooked through and golden brown. Alternatively bake them in the oven at 200 degrees celsius for 15-20 minutes.

PROGRAMME NOTES

Three meatballs will be used for dinner on Day 5. Put two cooked meatballs in the fridge for the Healing Bowl Day 6 lunch and freeze the remaining cooked meatballs for use after the programme.

NOTES

Meatballs were one of my  favourite meals as a child and its great to have a gut-friendly recipe to use. Store-bought meatballs are often high in sodium, sugar and other additives which can contribute to gut health issues. When making your own you avoid all of those health-depleting ingredients. They are so easy to make and so tasty. Enjoy!


Coconut aminos is a sauce made from coconut sap – it is dark, rich, salty and slightly sweet – very similar to soy sauce. It can be found in most supermarkets in the health food or gluten free aisle.

  • May 27, 2018

INGREDIENTS

½ cup of coconut yoghurt, unsweetened (dairy free)
2 teaspoons of fresh herbs, finely chopped (such as mint, basil, parsley, coriander, dill)
1 tablespoon of Bestow Beauty Plus Oil
Juice of ½ a lemon
Himalayan salt

Suitable for:
Lunch | Dinner

METHOD

Combine all the ingredients in a jar and shake to mix. Refrigerate for up to three days. Add some variety to this tasty dressing with a little crushed garlic and/or ginger. If you want it to be a thinner dressing then just add a little water.

PROGRAMME NOTES

Use with breakfast and lunch on day 5.

NOTES

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 emulsifiers, such as gums and pectins that are best avoided. These food additives are very difficult for the body to digest and some can contribute to intestinal permeability. They are often called anti-nutrients as they reduce the body’s ability to absorb minerals such as calcium. 

  • May 9, 2018