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Colourful Veggie Tray Bake left-overs
½ cup of fresh spinach
¼ cup of microgreens

Serve with

Bestow Coriander Pesto
1/2 lemon, juice of (optional)

Suitable for:
Lunch | Dinner


Reheat the veggies from dinner last night, or enjoy cold. Serve with spinach, micro greens, lemon and pesto.



Did you know dried herbs have high antioxidant levels? Although they lose some vitamins and minerals in the drying process, because they are used in a more concentrated way,  it generally works out that you receive the same level of nutrients as you would from fresh herbs. They pack a surprising punch nutritionally for their small size and add great flavour.  


Kombucha Time

Drink 100ml of kombucha with your lunch today. Kombucha is a delicious fermented tea drink which is packed full of beneficial microbes to rebalance your gut. You are welcome to enjoy a full glass of kombucha if you wish but 100ml daily is sufficient for the gut benefits. You can buy kombucha from most good supermarkets or organic stores. Brands we love and recommend are Good Buzz, Kombucha King and Daily Organics. Enjoy!

  • July 16, 2018


1 lemon, pricked with a fork several times
1 small handful of parsley
½ an onion

1 whole chicken, (organic
and free range)
1 tablespoon of olive oil
Himalayan salt to season
1 cup of water
1 carrot, sliced lengthways
1 celery stick
½ an onion
½ a head of garlic (skin on)

1 sweet potato, cut into chunks
1 beetroot, cut into chunks
¼ pumpkin, cut into chunks
2 tablespoons of olive oil

1 tablespoon of arrowroot powder (or tapioca)
1 – 1½ cups of boiling water


1 cup of spinach or other greens such as kale, rocket or lettuce

Suitable for:
Lunch | Dinner


Serves 2

Pre-heat oven to 180 degrees celsius. Stuff chicken with lemon, parsley and onion and place in a roasting dish. Drizzle olive oil over the chicken and season with salt.

Pour water into roasting tray around chicken and add carrot, celery, onion and garlic. Place in the oven for approximately 1½ hours. Every ½ hour we recommend basting the chicken using juices from the pan.

With about 40 minutes to go, place prepared vegetables (sweet potato, beetroot, pumpkin) into a bowl and mix with olive oil to evenly coat. Place vegetables onto a tray lined with baking paper, spread out evenly and place in the oven to roast with the chicken. Once chicken and vegetables are cooked, turn off oven, remove the chicken and cover to keep moist and warm. Leave roast vegetables in the oven while you make the gravy.


Using a stick blender puree celery, carrot, onion that were cooked in the roasting dish with the chicken. Squeeze the roasted garlic out of its skin, add to the puree and blend. Add a little boiling water if needed.

Place the roasting pan onto the stove top (over two elements) on medium heat. Add the arrowroot powder to the pan and using a whisk, stir quickly around the pan scraping and mixing in the juices that remain. Whisk in the pureed vegetables to the gravy base. Gradually add one cup of boiling water, whisking as you go to avoid lumps. Turn down heat when it starts bubbling. Simmer for 10 minutes, adding more boiling water if needed. Season to taste. If you prefer a smoother texture, process in the blender again and pour into a jug or bowl for serving.

Serve the roast chicken and vegetables on a large platter with extra greens.


As this is the last meal on your programme, you can roast any vegetabels (ie cauliflower or broccoli) that you have remaining. Save any leftovers for lunch tomorrow and freeze any leftover gravy.


This recipe is our take on the classic Sunday Roast. We love the way this meal brings people together around the table to enjoy good food and good company. This tasty recipe allows you to indulge in this Kiwi favourite and know you are nourishing your gut at the same time.

  • May 23, 2018


2 servings

1 carrot, peeled and grated
1 apple, cored and grated
Juice of 1/2 a lemon
2 tablespoons of coconut thread
1 tablespoon of raisins or sultanas
2 teaspoons of olive oil
1 teaspoon of raw honey
½ a teaspoon of ground cinnamon
½ a teaspoon of ground ginger

1 tablespoon of coconut yoghurt (dairy free)
1 tablespoon of Bestow Beauty Plus Oil

Suitable for:


Place all the ingredients except for the olive oil in a bowl and mix well. Heat olive oil in a large frypan for a couple of minutes at med-high heat. Add the mixed ingredients and sauté until soft and fragrant (5 – 10 minutes).


Serve half warm with yoghurt  and Bestow Beauty Plus Oil. Place the other half in a sealed container in the fridge for breakfast on Day 2. We put ours in a glass jar along with the yoghurt and Bestow Beauty Plus Oil, so that we can easily take a portable breakfast to work if we wish to.

It’s a good habit to zest your lemon before you use it and save the zest to add extra flavour to any meal. Lemon zest is a tasty addition to this breakfast.


This is one of our favourite breakfasts, as it is equally delicious served warm straight away or eaten cold the next day. It is so easy and you can really mix and match ingredients for variety. Simply use carrot as the base and then add fresh fruit (banana works nicely as it caramelises), dried fruit and spices. It tastes like a dessert and is a sweet treat you can enjoy that isn’t detrimental to your gut health!

  • May 21, 2018