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This is a gorgeous healthy grazing platter that can easily be prepped ahead so that you have a healthy snack on hand when needed. Maintaining healthy snack food in your daily routine can be challenging, especially weekends. You can prepare your veggies when you have time and keep them in the fridge in sealed containers. Hummus also freezes well. Then just grab them when you are ready to plate up.

FOUR RECIPES IN ONE

1. GRAZING PLATTER
2 carrots, thinly sliced
(we’ve used purple carrots, use a mandolin to make the job easier)
1 zucchini, sliced into rounds or sticks
A bunch asparagus spears or green beans, blanched
1 apple, sliced
Half to 1 cup spinach leaves
Roasted Tomatoes (optional)
Pickled beetroot or Sauerkraut
Fresh basil leaves
1 teaspoon, black sesame seeds
1 tablespoon, pumpkin seeds
Bestow Beauty Plus Oil
Himalayan Salt
Cracked black pepper

2. CREAMY HUMMUS

1-2 cloves of garlic, roughly chopped
Juice of 1 lemon
1 tin of chickpeas (reserve the liquid)
1/4 cup of tahini
1/2 teaspoon Himalayan or sea salt
1 tablespoon of Bestow Beauty Oil
Himalayan salt
Cracked black pepper

3. PICKLED BEETROOT

1 beetroot, grated
Juice of half a lemon
1 tablespoon of Apple Cider Vinegar
Himalayan or sea salt
Cracked Black Pepper

4. ROAST TOMATOES
(see below)

ROAST TOMATOES RECIPE:

To roast the tomatoes preheat your oven to 200 degrees celsius. Cut about a dozen cherry tomatoes in half and place on a baking tray lined with baking paper. Drizzle with olive oil, season well with himalayan salt and black pepper then roast for 20 minutes until slightly blackening around the edges.

HUMMUS RECIPE:

Blend all the hummus ingredients together until smooth. Add more of the reserved chickpea liquid if it is too thick.

Place in sealed container in the fridge to be used as directed. Can be refrigerated for up to 4 days, can also be frozen to use at a later date.

To make hummus dressing for salads just add water to quarter of a cup of hummus until it is a dressing consistency.

PICKLED BEETROOT RECIPE:

Place all the ingredients in a bowl, mix well and place in a lidded jar or container. This will keep in the fridge for several days.

CREATE YOUR HEALTHY GRAZING PLATTER:

To blanch green veggies, boil the jug, pour boiling water over the greens in a heatproof bowl, sit for one minute then strain and douse with lots of cold water to stop the cooking process. They should be a lovely bright green colour with a good crunch.

Arrange the veggies, basil and apple on to a large platter, dollop with hummus, drizzle with Bestow Beauty Oil or Bestow Beauty Plus Oil, sprinkle with seeds and season with salt and pepper.

With Christmas fast approaching, many of us are reaching for a delicious seasonal treat.

Our Bestow Christmas Loaf will not only satisfy your Christmas cake cravings, but also makes a perfect Christmas present. Wrap it in a beeswax wrap and finish off with a festive ribbon for the perfect zero waste gift this year.

RECIPE:

GF/DF/RSF/*Vegan Option

1½ cups buckwheat flour

1½ cups almond meal

½ cup of coconut sugar

¼ cup of tapioca flour

2 teaspoons of baking powder

½ teaspoon of baking soda

½ teaspoon of salt

3 teaspoons of cinnamon

2 teaspoons of ground ginger

1 teaspoon of fennel seeds

½ teaspoon of nutmeg

½ teaspoon of ground cloves

1 teaspoon of ground cardamom

½ cup of chopped dates

½ cup of chopped dried apricots

½ cup of raisins

½ cup of dried cranberries

½ cup of chopped walnuts (reserve 1 tablespoon for the top)

½ cup of chopped pistachios (reserve 1 tablespoon for the top)

2 ripe bananas, mashed

2 eggs*

1 cup of dairy-free coconut yoghurt

2 tablespoons of melted coconut oil

1 teaspoon of pure vanilla

 

METHOD:

Pre-heat oven to 160 degrees celsius.

Place all the dry ingredients, seeds, fruit and nuts in a large bowl and mix well. Add the eggs to a seperate bowl and beat. Add the mashed banana, coconut yoghurt and vanilla. Mix well then lastly add the coconut oil and stir. Add the wet ingredients to the dry ingredients and mix well.

Spoon mixture into a large loaf tin lined with baking paper.

Sprinkle the top with the reserved walnuts and pistachios. Add some sunflower seeds and pumpkin seeds too if you wish.

Bake 1 hour and 10 minutes – test with skewer, bake another 10 minutes if required and test again.

Cool in tin for 30 mins then remove loaf from tin and place on a cooling rack.

Keeps for several days in an airtight container and also freezes well.

*For a vegan option replace with two flax eggs by soaking 2 tablespoons of flax seeds in 6 tablespoons of water for
ten minutes.

  • November 29, 2018

Bliss balls – probably the most photographed raw treat on the planet but still an awesome way to create a healthy treat with a variety of ingredients and in these ones we’ve added some fab Bestow Superfoods for an extra Easter boost!

 


RECIPE

1.5 cups of dates, soaked for 30 minutes in hot water then drained
2 tablespoons of cacao powder
2 tablespoons of almond meal
2 tablespoons of coconut oil, softened
1 teaspoon of pure vanilla essence
1-2 teaspoons of Bestow Berry Beautiful Powder (optional)
1 teaspoon of Bestow Beauty Powder (optional)
1 tablespoon of Bestow Beauty Plus Oil (optional)
1/2 teaspoon of cinnamon
Pinch or two of himalayan salt

Blitz all of the above ingredients together in a food processor or bullet. Scrape out into a bowl and add the following:

2 tablespoons of organic dried cranberries
1 tablespoon of cacao nibs

Stir all together, place in the fridge for 30 minutes to firm up to make it easier to roll them. Then we have rolled a tablespoon of the mixture and coated with one tablespoon of pistachios – blitzed to fine crumb, 1 tablespoon of dried raspberry powder (available from organic or health food shops) and 1 tablespoon of unsweetened dessicated coconut.

Store in the fridge or freezer. Happy Easter!!

 

We are celebrating the arrival of summer with these delicious, yellow squares of goodness. The combination of mango and Turmeric create not only a vibrant colour but a tropical taste sensation. And because we were erring on the OCD side today we teamed our Turmeric Slice with our Bestow Turmeric Organic Tea (Puritea) and a gorgeous linen dress in shades of Turmeric from Widdess!

Full of healthy fats from coconut and Bestow Beauty Plus Oil, just a small piece of this treat is very satisfying, not to mention amazing for skin health!

This slice is also high in vitamin A (an essential skin nutrient) from the dried apricots and mango and is full of anti-inflammatory properties provided by the Turmeric.

Ingredients
1/2 cup of green banana flour (could sub almond flour)
3/4 cup of dried apricots, chopped (we prefer organic – sulphite free and they taste heaps better!!)
1/4 cup of sultanas
1 cup of coconut chips
1/3 cup of coconut butter
1/2 cup of mango or pineapple (fresh or frozen)
2 teaspoons of ground turmeric
3 tablespoons of coconut oil
1 tablespoon of Bestow Beauty Plus Oil (or Bestow Beauty Oil)
Pinch of Himalayan salt

Method
Line tin with baking paper. Combine coconut oil, coconut butter, mango or pineapple, Himalayan salt and turmeric in a medium saucepan over medium heat. Stir until mango or pineapple has melted down and all ingredients are well combined. To help this process, once it has warmed through you can mash it in the saucepan.

Remove from the heat and add dry ingredients to saucepan. Mix well. Press the mixture into the prepared tin. Make sure to press down firmly so the mixture is compacted and will set well.

Place in the freezer for at least 2 hours. Slice into squares and keep in the freezer. Remove from the freezer a few minutes before serving.

GLUTEN FREE /DAIRY FREE / REFINED SUGAR FREE / VEGAN

 

  • December 6, 2017

You may be like me and think ugh, split peas and get that instant furry taste in your mouth but I am pleased to say this soup is nothing like that! It is simple, tasty, and warm – perfect winter fare. I love making double then freezing half so you always have some on hand for those really bitter cold days.

This recipe is in Bestow Within II and I have added the dukkah from Bestow Savour to it for and extra taste sensation 🙂 You will also see that we have cleverly added Bestow Beauty Oil to the swirl of oil on the top for added nourishment.

 

 

CURRIED SPLIT PEA SOUP RECIPE

2 tablespoons of coconut oil
1 onion, chopped
2 cloves of garlic, chopped
1 teaspoon of curry powder
1 litre of vegetable stock
1 1⁄2 cups of organic green split peas, rinsed well
1⁄2 400g can of organic coconut milk (or more if you prefer)
Himalayan or sea salt and pepper
Coriander, for garnish

For the Curry-Spiced Ghee Oil:
1 tablespoon of coconut oil
2 teaspoons of curry powder
1 tablespoon of Bestow Beauty Oil (optional)

Combine the coconut oil, onion, garlic, and curry powder in a large saucepan over a medium heat. Stir regularly until the onion and garlic soften (about 5 minutes). Add the vegetable stock and split peas and simmer, covered, until the peas are tender (about 45 minutes).

In the meantime, heat the tablespoon of coconut oil in a small saucepan over medium heat. When hot, stir in the curry powder and sauté for 1 minute. Remove from heat and set aside.

Once cool you can add your Bestow Beauty Oil.

When the split peas are  finished cooking, remove the saucepan from the heat, stir in the coconut milk and salt and puree in a blender. Add more salt to taste.

Serve drizzled with the remaining curried coconut oil, sprinkle with coriander leaves and freshly ground black pepper.

Serves 4 to 6

 

Split peas maybe small but from a nutritional perspective, they’re big! Being a very good source of dietary  fibre means that they can help lower cholesterol levels and assist the body in eliminating toxins that can lead to dull, lifeless skin. Split peas also help manage your blood-sugar levels by offering steady, slow-burning energy and preventing peaks in your blood-sugar that can result in the glycation (matting) of your precious collagen  fibres. To top it o  they contain good amounts of important minerals and B vitamins.

  • June 9, 2017