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Kiwifruit Puriteani
You won’t believe you’re drinking a mocktail when you try this delicious healthy alternative to a martini!
You’ll need:
Brew two cups of Puritea using 1 teaspoon of loose leaf tea
Two cups of sparkling water
Juice of one lime
2 gold kiwifruit, peeled and smashed
Crushed ice
7 cucumber ribbons
1 gold kiwifruit, sliced
1 lime sliced
Sprigs of fresh mint
To make:
Makes 6 martini glasses
Leave your Puritea to brew for at least ten minutes, strain and refrigerate.
In a glass jug, add a handful of crushed ice and a dessertspoon of smashed kiwifruit. Add a rolled cucumber ribbon. Pour over the Bestow Puritea and sparkling water. Garnish with mint and slices of kiwifruit and lime.
Add a dessert spoon of smashed kiwifruit to the bottom of each glass. Add a small handful of crushed ice. Add a rolled cucumber ribbon to each glass. Pour in the sparkling Bestow Puritea mix. Garnish with a sprig of mint and slices of kiwifruit and lime.
  • November 9, 2020
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


400g of chicken thighs
½ onion, finely diced
2 cloves of garlic, finely diced
1 tablespoon of olive oil
1 cup of Chicken Bone Broth
1 ½ cups of sauerkraut (homemade or bought)
6 kale leaves, chopped
1 large sweet potato, peeled and chopped into chunks
1 handful of fresh spinach
1 handful of Italian parsley, roughly chopped

2 servings


In a large lidded frypan, add olive oil and brown chicken on both sides over a medium to high heat. This should take about five minutes each side. Remove chicken and turn heat down to low. Add onion and garlic and cook for five minutes. Add bone broth, sauerkraut, kale and sweet potato and simmer for five minutes. Add chicken back into the pan, place lid on and simmer for a further 20 minutes.

Add in the spinach and parsley, stir, simmer for another two minutes and serve.

Serves 2


Want more delicious recipes like this? You’ll find them in The Gut-Skin Connection.

  • April 29, 2020