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Blueberry Generositea Lassi with a Collagen Boost
Looking for a delicious way to get your daily dose of Bestow Collagen Boost? Try this classic Lassi recipe with a healthy Bestow twist!
 
You’ll need:
Brew one cup of Generositea using 1 teaspoon of loose leaf tea
4 dessert spoons of fresh or frozen blueberries, crushed
Crushed ice
½ teaspoon of powdered cardamom
½ cup of @raglanfoodco Vanilla Bean coconut yoghurt
2 tablespoons of Bestow Collagen Boost
An extra 2 small handfuls of blueberries, whole
Lavender sprigs to garnish
 
To make:
Makes 2 large glasses
 
Leave your Generositea to brew for at least ten minutes, strain and refrigerate.
 
In a screw-top jar, add the cardamom, Bestow Collagen Boost and cooled Generositea to the coconut yoghurt. Shake to mix well. Add two dessertspoons of crushed blueberries to the bottom of each glass. Add 1/3 of a cup of crushed ice and pour over the coconut yoghurt mixture. Add a small handful of blueberries. Garnish with a sprig of lavender leaves.
  • November 9, 2020
Raspberry & Rhubarb Eternitea Punch
 
It’s entertaining season! Wow your guests with this delicious, refreshing mocktail straight from the bar of Bestow!
 
You’ll need:
Brew two cups of Eternitea using 1 teaspoon of loose leaf tea
250 grams of fresh rhubarb, chopped
1 tablespoon of coconut sugar
¼ cup of water
A handful of fresh or frozen raspberries
Crushed ice
18 extra whole raspberries
6 teaspoons of rose water
Fresh rosemary sprigs
 
To make:
Makes 6 glasses
 
Leave your Eternitea to brew for at least ten minutes, strain and refrigerate.
 
Stew the rhubarb with the coconut sugar and water, until mushy. Add the handful of raspberries and the rosewater. Gently muddle into the mixture and leave to cool.
 
Then spoon a tablespoon of the cooled rhubarb into the bottom of each glass. Half fill your glass with tea, add 1/4 cup crushed ice and three whole raspberries to each glass. Top with sparkling water and garnish with rosemary sprigs.
  • November 9, 2020
Skin-Loving Soba Salad
Try this delicious skin-friendly recipe next time you have guests over (or keep it all for yourself!)
You’ll need:
250gram packet of tempeh
1 tablespoon of tamari
1 tablespoon of nutritional yeast
1 cup of frozen edamame beans
2 medium-sized carrots, finely sliced
½ a telegraph cucumber, finely sliced
½ a capsicum, finely sliced
½ an avocado, finely sliced
1 handful of fresh coriander
1 packet of soba noodles
Garnish with sesame seeds and fresh lime juice
 
To make:
Preheat the oven to 180 degrees celcius
 
Slice the tempeh into slices approximately one centimetre thick.
 
Cover a baking tray with baking paper. Mix the tamari and nutritional yeast together in a small bowl. Brush the tempeh with the tamari mix. Lay the slices of tempeh on the tray and bake in the oven for 15 minutes.
 
While the tempeh is cooking, finely slice the carrots, cucumber and capsicum. Once the tempeh is cooked, remove from the oven and let it cool. Bring a large pot of water to a rapid boil. Add the soba noodles and use tongs to spread them out. Cook for approximately two and a half minutes until el dente. Immediately drain the noodles and transfer into a bowl of cold water to stop them cooking further.
 
Drain the noodles and transfer to a few paper towels to dry.
 
Slice the avocado and arrange all the components on a serving dish or plate into individual bowls. Drizzle with Bestow Beauty Plus Oil and garnish with sesame seeds and a squeeze of lime juice.
 
 
Tahini, Ginger & Sesame Dressing
 This dressing is perfect for our Skin-Loving Soba Salad or any salads of your choosing!
You’ll need:
4 tablespoons of hulled tahini
1 tablespoon of tamari
1 tablespoon of rice wine vinegar
1 tablespoon of Bestow Beauty Plus Oil
1 clove of garlic, minced
2 cm of ginger, minced
¼ teaspoon of sesame oil
3 tablespoons of water
2 spring onions, finely chopped
 
To make:
Mix all the ingredients except spring onions to a bowl to form a runny dressing. Add more water if needed to reach the desired consistency. Add the spring onions and serve over a salad.
  • November 9, 2020
Skin-Loving Soba Salad
Try this delicious skin-friendly recipe next time you have guests over (or keep it all for yourself!)
You’ll need:
250gram packet of tempeh
1 tablespoon of tamari
1 tablespoon of nutritional yeast
1 cup of frozen edamame beans
2 medium-sized carrots, finely sliced
½ a telegraph cucumber, finely sliced
½ a capsicum, finely sliced
½ an avocado, finely sliced
1 handful of fresh coriander
1 packet of soba noodles
Garnish with sesame seeds and fresh lime juice
 
To make:
Preheat the oven to 180 degrees celcius
 
Slice the tempeh into slices approximately one centimetre thick.
 
Cover a baking tray with baking paper. Mix the tamari and nutritional yeast together in a small bowl. Brush the tempeh with the tamari mix. Lay the slices of tempeh on the tray and bake in the oven for 15 minutes.
 
While the tempeh is cooking, finely slice the carrots, cucumber and capsicum. Once the tempeh is cooked, remove from the oven and let it cool. Bring a large pot of water to a rapid boil. Add the soba noodles and use tongs to spread them out. Cook for approximately two and a half minutes until el dente. Immediately drain the noodles and transfer into a bowl of cold water to stop them cooking further.
 
Drain the noodles and transfer to a few paper towels to dry.
 
Slice the avocado and arrange all the components on a serving dish or plate into individual bowls. Drizzle with Bestow Beauty Plus Oil and garnish with sesame seeds and a squeeze of lime juice.
 
 
Tahini, Ginger & Sesame Dressing
 This dressing is perfect for our Skin-Loving Soba Salad or any salads of your choosing!
You’ll need:
4 tablespoons of hulled tahini
1 tablespoon of tamari
1 tablespoon of rice wine vinegar
1 tablespoon of Bestow Beauty Plus Oil
1 clove of garlic, minced
2 cm of ginger, minced
¼ teaspoon of sesame oil
3 tablespoons of water
2 spring onions, finely chopped
 
To make:
Mix all the ingredients except spring onions to a bowl to form a runny dressing. Add more water if needed to reach the desired consistency. Add the spring onions and serve over a salad.
  • November 9, 2020

Vitamin D is one of my favourite vitamins. It supports and boosts your immune system and since I improved my vitamin D levels, I am a lot less susceptible to those minor illnesses like colds.

A couple of recent studies have suggested that having good Vitamin D levels can help make you less susceptible to contracting COVID 19 and if you do get it, vitamin D helps prevent the infection from becoming so severe. Although it is early days and the results are not yet definitive, these studies are just are suggesting it is likely that Vitamin D plays an important protective role.

Unfortunately, vitamin D is notoriously difficult to get in adequate amounts from today’s diet. You can get vitamin D from exposing your skin to sunlight, that is why they call it the sunshine vitamin. But these days we are so conscious of sun damage and skin cancer, we tend not to get enough this way.

So most of us are deficient in vitamin D. One American study tested 16,000 people and found that 70% of them were low.  Reading this made me interested in finding out what our levels are like here in New Zealand. Our Ministry of Health website states that approximately 32% of New Zealanders have below the recommended level of vitamin D in their blood. So you have a one in three chance of being low, and that risk would increase the less time you spend in the sun.

So I think in light of these studies and considering our relatively high risk of being deficient in Vitamin D, it would be worth anyone at ‘high risk’ of covid 19 to talk to their GP about whether it would be wise for them to start supplementing.

  • October 21, 2020