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To finish off our gut health series, I wanted to talk about a product we’ve formulated specifically to assist with the healthy functioning of our digestive system, our Bestow Gut Love +.

The Bestow Gut Love + was based on our very successful product, the Bestow Be Cleansed. We took the Be Cleansed formulation and added a few key things to make it even more effective.

One of the main things added was a dose of 30 billion live cultures of very special probiotics. These probiotics include one of the first probiotic fungi to have ever been discovered. It seems quite unusual to be talking about probiotic fungi because we are so used to hearing about bad fungi like candida. But it was discovered that like bacteria, there are good and bad. This particular fungi, Saccharomyces boulardii, is one of the most useful fungi found in the human body and is considered the king of all good fungus.  S. boulardii helps protect our microbiome when it is challenged by infection or drugs like antibiotics. One study found that if you took  S. boulardii during and after antibiotic treatment, the microbiome wasn’t as badly affected and was able to recover much faster. It is both a protective and a regenerate probiotic fungi.

The Gut Love + also contains an enzyme that helps break down a digestive biofilm that bad microbes can form. This film lines our gut the bad microbes use it to hide behind and prevent our immune system from rooting them out. This biofilm is similar to the plaque that forms on our teeth and like that plaque, we want to break down. The enzyme in Gut Love + has been specifically developed to dissolve this film and expose these bad bugs to our immune system.

 

Bestow Gut Love + also provides us with a rich source of both soluble and insoluble fibre to promote the elimination of wastes and toxins.  It contains soothing ingredients that help heal the gut wall and as an added bonus, it also contains vitamin D which is not only vital for our gut but also for the healthy functioning of our immune system.

Bestow Gut Love + is a really effective product and this is why we recommend starting off just taking 1 teaspoon in liquid a day, slowly build up over time to 1 tablespoon.  This gives your body time to the increased dose of healthy fibre and all the other goodies it delivers.  So why not give the Bestow Gut Love a go and see if you feel better for it!

INGREDIENTS
1 cup of roasted, in-season veggies (such as sweet potato, carrots, beetroot, pumpkin)
1 tablespoon of sauerkraut
½ cup of smoked salmon, flaked
½ cup of blanched greens (such as broccoli or asparagus)
½ an avocado, sliced (optional)
½ cup of fresh, raw greens (such as spinach, kale, rocket, lettuce)
Himalayan salt 
 
TO SERVE
Bestow Beetroot Whip (see below)
 
1 serving
 
METHOD
Arrange all ingredients in a beautiful bowl.
Serve with Bestow Beetroot Whip and season with salt.
 
Nourishing Notes
 
This is a typical Bestow Healing Bowl combination and it can be spotted at our Bestow lunch table at least twice a week. It takes such a short time to assemble, especially if you have left over roast veggies from the night before. With the addition of healthy protein (salmon), fermented veggies (sauerkraut), leafy greens and healthy fats (avocado and dressing) you have a colourful, tasty and decadent bowl. Enjoy! 
BEETROOT WHIP
1 beetroot
1 tablespoon of coconut yoghurt, unsweetened (dairy free)
½ lemon, juiced
1 tablespoon of Bestow Beauty Plus Oil
Himalayan salt
 
Pre-heat oven to 200 degrees celsius. Wrap beetroot in tinfoil  and roast for 45 minutes. Leave until cool.
 
Peel the skin off, roughly chop and place in blender along with other ingredients. Blend on high until fully combined.
 
Dollop on food, or thin down with water to make a dressing.  Refrigerate for up to three days.
  • April 6, 2021

In this blog series, we are talking about the importance of gut health. So far, we have discussed the value of limiting our sugar intake and the benefits of eating a wide range of plants. In this blog, I would like to talk about the value that fermented foods offer our gut. 

One of the goals for gut health is to have a large variety of different microbes inhabiting our gut. Each microbial family will do different jobs for your body, promoting your health through their unique capabilities. The more variety of microbes we have, the more adaptable and resilient our body becomes. 

One of the ways we can promote more microbial diversity is to consume fermented foods and drinks. Fermented foods have a long history of use, and most cultures will have their version. Think of Asian cultures with their tempeh or kimchi or Germany with sauerkraut. There are many other examples like yoghurt, sourdough, kefir and kombucha, to name just a few.

Fermented foods are produced through controlled microbial growth, and consuming these foods can potentially increase the numbers of microbes in our diet by up to 10 000 times. Consuming fermented foods helps counteract the highly processed and sanitized diet we have in Western societies. One popular theory is that it is important to our health to be exposed to microbes and is essential for the normal development of our immune system and our neural function. Therefore, consumption of fermented foods may provide an indirect means of counteracting the hygienic, sanitized Western diet and lifestyle

But it is not only the health benefits of suppling our gut with microbes that fermented foods offer. In fact, some ferments don’t contain enough live microbes by the time we consume them or those microbes might not survive the journey through our acidic stomachs, but they are still good for us. This is because one of the major benefits of fermented foods is that the microbes they contain turn that food into a completely different food. Think of yoghurt or cheese versus milk or cabbage versus sauerkraut. The fermented versions tastes, looks and is completely different from the original food. And in this process completely new compounds are formed. The fermentation process creates potentially health promoting compounds in the foods, while removing those with negative health potential. The food just becomes better for you.

A good example of that is milk. In its unfermented form it contains lactose, a sugar that some people can’t digest. But in yoghurt, the fermented form, most if not all of the lactose has been consumed by the microbes making it more digestible. And other healthy compounds will also have been formed. Studies have revealed strong links between eating fermented dairy and weight maintenance, reductions in risk of cardiovascular disease and type 2 diabetes. There is evidence suggesting that kimchi is anti-diabetic.  Fermented food offers health benefits for immune-related disease such as arthritis and sclerosis although clinical data is not yet available for that. The list goes on. There is even an indication that fermented food consumption can alter mood and brain activity.

So my advice is to try adding more fermented food into your diet. Personally I enjoy diluting kombucha in water for a refreshing drink or adding a tablespoon of sauerkraut to my lunch or dinner. Good quality yoghurts are another good source of fermented foods. Once you get the taste for them, you might even have a go at making them yourself.

  • April 6, 2021
Warm Nourishing Pumpkin & Black-eyed Bean Curry
The nights are cooling and the days are getting shorter. Treat yourself to a delicious bowl of pumpkin and black-eyed bean curry to warm yourself up from the inside.
 

You’ll need:
1 tsp of curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp mustard seeds
 1 onion, sliced
3 garlic cloves, finely diced
1 inch fresh ginger, finely diced
1 green chilli (optional), finely diced
 1/4 of a pumpkin, diced small
1 can diced tomatoes
1/4 cup water
 1 can black eye beans, drained and rinsed
Handful or two of spinach (frozen or fresh)
1 can coconut milk
 Handful of coriander, roughly chopped
1 lime, cut in wedges

To make:
Serves 2.
Sprinkle spices in a dry pot and toast on medium heat until the colour changes, then remove. Sauté the onion, garlic, ginger and chilli (if using) in a small amount of either water or oil until fragrant. 
 
Add pumpkin, tomatoes and water to a pot and cover, let simmer for 20-30minutes until pumpkin is tender. 
 
Add the black eye beans, spinach and coconut milk tot he pot. Simmer for a few mins and then serve with coriander and a squeeze of fresh lime juice! Optional to serve with rice or naan bread.

  • April 1, 2021
Carrot Hummus
We love hummus, and this delicious Carrot Hummus recipe is no exception. Try it with our delicious BONUS Recipe: Seed Crackers or try with cut up veggies! 
 

You’ll need:
1 cup of dried chickpeas (or 2 cans of tinned chickpeas)
3-4 medium-sized carrots
2 tablespoons of tahini
Juice of one lemon
1 tablespoon of Bestow Beauty Plus Oil
2 tablespoons of rice wine vinegar
1 inch of ginger
1 clove of garlic
1 teaspoon of cumin
½ teaspoon of turmeric
½ teaspoon of salt
¼ cup of water
 
Garnish
1 teaspoon of sesame seeds
1 small handful of fresh coriander

 

To make:
Preheat the oven to 180 degrees celcius.
 
Soak the chickpeas overnight. Rinse and place in a pot of water. Bring to the boil, reduce the heat and simmer for 1 – 1.5 hours until tender. 
 
While the chickpeas are cooking, line a baking tray with baking paper. Place the carrots on the tray and place in the oven. Roast the carrots for 1 hour.
 
Whisk the tahini, the juice of one lemon, Bestow Beauty Plus Oil and rice wine vinegar to make a thick paste. Mince ginger and garlic and add to the paste.
 
Once the chickpeas are cooked, drain them and let them cool. Remove the carrots from the oven. Once the chickpeas and carrots are cool, put them in a food processer with the tahini paste and the remaining ingredients. Blend on high until it reaches the desired consistency. Add more water if needed. 
 
Garnish with fresh coriander, toasted sesame seeds and a swirl of Bestow Beauty Plus Oil.

Seed Crackers
These crackers take 2 hours to cook so plan to cook these when you are spending the day at home. Trust us, they’re worth it!
 

You’ll need:
1 cup of sesame seeds
1/3 cup of flaxseeds
1/3 cup of sunflower seeds
1/3 cup of pumpkin seeds
2 tablespoons of psyllium husk
1 teaspoon of fresh rosemary, finely chopped
2 tablespoons of nutritional yeast
1/2 teaspoon of dried onion flakes 
1/2 teaspoon of dried garlic flakes
1 tsp salt
2 cups warm water

To make:
Mix all the dry ingredients together, add water and mix.
 
Allow the mixture to stand for 15 minutes to become thick and gooey. It will resemble a dough.
 
Preheat the oven to 140 degrees celcius on fan bake.
 
Depending on how thick you would like the crackers to be, line one or two baking trays with baking paper.
 
Spread the dough evenly over the baking tray. Bake for 1 hour, removing after 30 minutes to score lines in the dough indicating where you would like the crackers to break apart once baked.
 
After an hour, check the colour of the crackers. If you would like them to be more golden in colour, bake for a little longer. If you are happy with the colour,  switch off the oven, leaving the crackers in there to crisp up for another hour.
 
Remove from oven and let cool completely before breaking into crackers and storing in an airtight container.

  • March 1, 2021