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Sheryl has created this decadent recipe especially for Easter, it’s delicious and combines some beautiful flavours! And hey you could always drizzle it with some raw chocolate sauce if you really needed a chocolate fix.

The Banana Rhubarb Bread recipe is here.

One thick slice per person is enough for the french toast. The recipe is for 2-3 people so 3 slices of the bread.

We’ve served the bread with roasted Rhubarb which is divine but you could also serve it with berries, feijoa, apple, pear or just slices of fresh banana.

BANANA RHUBARB BREAD FRENCH TOAST RECIPE

GLUTEN FREE/DAIRY FREE/REFINED SUGAR FREE

You will need 2-3 slices of BANANA RHUBARB BREAD
or more if you’re really hungry!

Egg mixture:
2 eggs, beaten
½ teaspoon of cinnamon
1 teaspoon of pure vanilla
½ cup of almond milk

Mix well, soak your banana bread slices on both sides in the egg mixture. Heat a tablespoon of coconut oil in a frypan over a medium heat. Add the bread and cook on each side until golden brown.

Roast Rhubarb: (from Bestow Treats II)

6 stalks of rhubarb cut into long pieces
1 tablespoon of coconut sugar
1 tablespoon of 100% organic maple syrup or rice syrup
2 star anise
1 teaspoon of vanilla extract

Preheat oven to 180 degrees celsius.
Mix together all of the rhubarb ingredients including the rhubarb pieces.
Spread out in a baking tin and roast for 15 minutes. Remove from oven and set aside.

Cut the Banana Rhubarb French Toast in half and stack with roast rhubarb between and on top. Drizzle with warmed organic Rice Syrup or Maple Syrup. Dust with a little cinnamon. Serve with a dollop of coconut yoghurt (dairy free).

  • April 12, 2017

To make life super easy for you we have been busy creating short videos and recipes on 5 simple ways that you can include Bestow Beauty Oil or Bestow Beauty Plus Oil in your daily life.

This third one is a delicious Bestow Peachey Turmeric Smoothie. You can change out the fresh peach ther fresh, in season produce like pineapple, mango, feijoa, apricot or kiwifruit.

RECIPE
Bestow Peachey Turmeric Smoothie

1 cup of coconut water
1 tablespoon of Bestow Beauty Oil
2 tablespoons of coconut yoghurt
1 fresh peach, cut into chunks
½ a frozen banana
1 tablespoon of tahini
1 Medjool date, pitted
½ teaspoon of turmeric
½ teaspoon of cinnamon

Process all the ingredients in a blender.

View all the 5 Ways videos.

 

To make life super easy for you we have been busy creating short videos and recipes on 5 simple ways that you can include Bestow Beauty Oil or Bestow Beauty Plus Oil in your daily life.

This second one is Bestow Beetroot Yummus which is a breeze to make and is great as a snack, dip or base for a salad platter!

 

RECIPE
Bestow Beetroot Yummus

1 beetroot, roasted
1 can of chickpeas, drained and liquid reserved
1 tablespoon of tahini
1 clove of garlic
Juice of one lemon
1 tablespoon of Bestow Beauty Oil
Himalayan or sea salt and pepper

Preheat oven to 180 degrees celsius.

Wrap your beetroot in tinfoil and place on a tray in the oven. Roast for 20 minutes, test for doneness by inserting a skewer or knife, roast for another ten minutes if still firm. Remove from the oven, cool for ten minutes, unwrap and peel off the skin. Chop into peices.

Add the beetroot, drained chickpeas, tahini, garlic, lemon juice, salt and pepper to a food processor and blend to a smooth consistency. Add reserved chickpea liquid if your yummus is too thick.

This also makes a great dressing, just thin it down with water and extra lemon juice.

View all the 5 Ways videos.

 

  • March 23, 2017

Simple ways to use Bestow Beauty Oil in your daily rituals – Series 1 of 5

To make life super easy for you we have been busy creating short videos and recipes on 5 simple ways that you can include Bestow Beauty Oil or Bestow Beauty Plus Oil in your daily life.

This first one is Bestow Creamy Dreamy Avo Sauce which is a breeze to make and is great dolloped on to salads, fish, chicken, crackers – pretty much most food!

RECIPE
Bestow Creamy Dreamy Avo Sauce

1 ripe avocado
1 tablespoon of Bestow Beauty Oil or Bestow Beauty Plus Oil
Juice of one lemon
Small handful of fresh herbs – try basil, coriander or parsley
Himalayan salt and black pepper freshly ground to season

Blitz all together, can be refrigerated for 1 to 2 days as the lemon juice keeps it lovely and green.

View all the 5 Ways videos.

 

 

Add wonderful tandoori spices and flavour to roasted cauliflower. Then team it with a creamy coconut, mint dressing for a delicious vegetarian, dairy free side dish or light meal.

Roast Tandoori Cauliflower Recipe
with Creamy Coconut Mint Dressing

INGREDIENTS
1 medium sized cauliflower, cut into florets
1 red onion, sliced
1 tablespoon of olive oil

Tandoori coating
Zest and juice of one small lemon
2/3 cup of coconut yoghurt (dairy free)
1 teaspoon of cumin seeds
1 teaspoon of ginger powder
1 teaspoon of ground coriander
1 teaspoon of turmeric
½ teaspoon of smoked paprika
½ teaspoon of salt

Yoghurt mint dressing
½ a cup of coconut yoghurt (dairy free)
Juice and zest of one lime
1 tablespoon of mint and parsley, finely chopped (save half for garnish)
½ teaspoon of ground cumin
1 tablespoon of Bestow Beauty Oil
Salt and pepper

Heat your oven to 200 degrees celsius.

Mix all the tandoori coating ingredients together in a small bowl. Place the cauliflower florets and sliced red onion into a large bowl. Add the tandoori coating and mix to coat well.

Place on a baking tray lined with baking paper in the oven. Drizzle with olive oil and roast for 25 to 30 minutes until starting to char on the edges. While your cauliflower and onion is roasting, mix all the dressing ingredients together in a jar and shake.

Remove the cauliflower and onion from the oven and let cool. Drizzle with dressing and sprinkle with parsley and mint.

Can be served warm or cold.

  • February 28, 2017

Green tea has long been considered for the many health benefits it offers. Matcha green tea however is a super strength version that is said to be around ten times more nutritionally dense than regular green tea. This green powder is embedded in the Japanese culture and is delicious as well as being both energising and relaxing at the same time!

Matcha is a great ingredient to team up with our beloved Bestow Beauty Oil. In the granola recipe below we have done just that with the following health benefits.

Bestow Beauty Oil is a wonderful food for skin. It’s your edible cosmetic, making your skin soft, smooth and velvety. Bestow Beauty Oil is able to do this because it contains high levels of Essential Fatty Acids (Omega-3 and Omega-6) that are not only vital for your health but also the beauty and vitality of your skin.

Unlike most fats, your body cannot produce Omega-3 and Omega-6 this is why they are called vitamin F. We have created Bestow Beauty Oil: a blend of organic, unrefined, extra virgin seed oils cold-pressed from flax and golden flax to provide you with a source of these Essential Fatty Acids. Bestow Beauty Oil is a bit like fish oil only better tasting and containing more essential fatty acids for your wellbeing.

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RECIPE | Bestow Matcha Granola

Gluten free, dairy free, nut-free option

Dry ingredients
2 cups rolled oats (gluten-free if required)
1 cup buckwheat groats
1 cup coconut flakes
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup roughly chopped almonds (substitute for more seeds if nut-free)
1/4 cup sesame seeds (black or white)
1/4 cup chia seeds (black or white)
2 tablespoons Matcha (we recommend matchamatcha.co.nz)
A pinch of salt

Wet ingredients
1/4 cup hulled tahini (this is less bitter than unhulled)
1/4 cup honey or preferred liquid sweetener (a nut butter works also)
1/4 cup coconut oil
1 teaspoon pure vanilla extract
2 egg whites whisked

Heat oven to 145°C and line a large baking tray with baking paper

Combine all the dry ingredients in a large bowl and mix well.

In a small pan, combine the tahini, honey, coconut oil and vanilla extract and heat gently on the stove top until the coconut oil is just melted.

Pour the tahini mixture over the dry ingredients and gently mix until everything is well combined.

Then add the egg whites to the mixture and mix well.

Spread the granola evenly on the baking tray and press firmly so it holds together. Place in the oven for 35 minutes.

Turn the oven off and remove granola from the oven. Using a fork, gently break the granola into clusters. Return the granola to the oven, leaving the door ajar to continue to cook for 30 minutes and harden so it becomes crunchy.

After the 30 minutes take the granola out of the oven to cool completely (it will continue to harden over this time) before packing it into an airtight container. This can be kept in the pantry for up to 2 weeks.

Serve with Dairy free coconut yoghurt, plant based milk, 1 dessertspoon of Bestow Beauty Oil, 1 dessertspoon of almond butter and seasonal fruit.

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REASONS WE LOVE MATCHA!

It helps detoxify
Matcha has a high chlorophyll content, which plays a pivotal role in detoxifying the body. Thus when you consume Matcha it naturally removes chemical toxins, heavy metals, poisons, dioxins and hormone disruptors from our system, not to mention all those things we may have overindulged in over the summer break!

It helps prevent aging
There are more anti-oxidants in Matcha than any other superfood, blueberries, green veggies or dark chocolate! Because of this it can tremendously improve the health of your skin, helping it fight free radicals and slow the aging process.

It helps enhance concentration
Due to the presence of an amino acid called L-Theanine, chemicals such as serotonin and dopamine are produced in the body. These chemicals improve memory, enhance mood and increase concentration. Matcha makes you happy!

It boosts energy levels
The special combination of nutrients found in Matcha combine to give you a powerful energy boost without any side effects. It is clean and good energy that is released. Most people experience the stimulative effects of consuming Matcha for at least two hours.

WHERE TO BUY MATCHA POWDER AND BESTOW BEAUTY OIL

BESTOW BEAUTY OIL – Visit our stockist pages and find one nearest you

MATCHA POWDER – matchamatcha.co.nz

This wonderful dessert packed full of heart-healthy fats and micronutrients, while tasting indulgent was recently created by Emma of Heartfelt Kitchen and contains Bestow Beauty Oil! We especially love the little jars she has used which are great for popping in the fridge or taking with you.

Raspberries bring flavour, as well as a host of antioxidants and phytonutrients. Coconut cream, soaked macadamia nuts and avocado constitute the bulk of the mousse, while the spices and lemon combine and ‘lift’ the flavours.

Doesn’t it look and sound divine, enjoy 🙂

RECIPE

Serves 2 / GF, DF, SF

For the mousse:
1/2 cup macadamia nuts, soaked for three hours and then drained
5 brazil nuts
1 cup coconut cream (the chilled, thick part)
3/4 cup frozen raspberries
1 tablespoon Bestow Beauty Oil
1 tablespoon lemon juice
1/4 cup avocado (about 1/2 a small avocado)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla powder (equivalent 1t vanilla extract)
1 teaspoon raw manuka honey (optional)
Pinch himalayan sea salt

For the ripple:
1/2 cup frozen raspberries
1 tablespoon lemon juice

For the topping:
Activated buckwheat groats (‘buckinis’)
Cacao nibs
Mint leaves

Method
1. Place can of coconut cream in the fridge to chill for at least 4 hours before making the mousse.
2. To make the ripple, simmer the raspberries and lemon juice in a saucepan over a low-medium heat until liquid is slightly reduced. This will only take a few minutes. Then remove from the heat, pour into a container, and chill in the fridge until needed.
3. To make the mousse, scoop out 1 cup of the thick coconut cream and place it in your high-power blender along with all the other mousse ingredients.
4. Blend until mousse is a smooth, silky consistency.
5. Remove ripple from the fridge. Alternately layer mousse and ripple into two jars for a layered effect. Alternatively, scoop all the mousse evenly into both jars, then top with the ripple. Simply stir a few times to get a ‘ripple’ effect.
6. Top with cacao nibs, buckinis, and a sprig of fresh mint.
7. Put the lids on the jars and chill for at least 5 hours before serving.

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  • April 1, 2016

Sheryl and I got together yesterday to make easter treats for the team at Bestow, we decided on a raw chocolate fudge outer with a chewy, soft caramel centre which we then rolled in a pistachio crumb. Possibly a little bit fiddly to make but we had fun and the end result is yummy!

In hindsight we should have done some progress shots but completely forgot as we were so involved in figuring out the recipe as we went.

I had found the gorgeous egg containers at a gorgeous Rotorua store – The Living Room Collective – a new favourite!

The recipe is a combination of two that are Bestow Treats I.

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BESTOW EASTER EGGS RECIPE

Caramel Filling
1/4 cup of almond butter
1/4 cup of tahini
1/4 cup of coconut oil, melted
1/4 cup of 100% organic maple syrup
1/4 teaspoon of Himalayan or sea salt

Prepare the caramel filling by mixing together all the filling ingredients listed in a bowl. Place in the freezer for 10 minutes, stirring occasionally until it thickens uniformly.

Chocolate Outer
1/2 cup of shredded coconut
1/2 cup of cacao powder
1/2 cup of coconut oil, melted
1/2 cup of almond butter
6 pitted Medjool dates
1/2 teaspoon of vanilla extract
1/4 teaspoon of Himalayan or sea salt

Blend all of the ingredients in the food processor until it forms a dough.

Pistachio Coating
60 grams of Pistachio kernels

Blend pistachios in the food processor until they are chopped to a crumb consistency.

Assembly

Remove the caramel filling from the freezer and roll into small balls (about the size of an almond). Place on a tray lined with baking paper and put back into the freezer to harden.

Using your hands, press large teaspoonfuls of the chocolate outer mixture into small patties about 4cm in diameter. Remove the caramel balls from the freezer and working quickly, wrap the chocolate coating around the ball and shape it into a small egg. Roll in the pistachio crumbs and place on a tray to go back in the freezer. You will need to do a few eggs at a time, placing the caramel balls back into the freezer if they start to soften.

Leave the completed eggs in the freezer for at least half an hour to properly set. Makes approximately 15.

Gluten free / Dairy free / Refined sugar free

  • March 23, 2016

Green tea has long been considered for the many health benefits it offers. Matcha green tea however is a super strength version that is said to be around ten times more nutritionally dense than regular green tea. This green powder is embedded in the Japanese culture and is delicious as well as being both energising and relaxing at the same time!

Matcha is a great ingredient to team up with our beloved Bestow Beauty Oil. In the simple smoothie recipe below we have done just that with the following health benefits.

Bestow Beauty Oil is a wonderful food for skin. It’s your edible cosmetic, making your skin soft, smooth and velvety. Bestow Beauty Oil is able to do this because it contains high levels of Essential Fatty Acids (Omega-3 and Omega-6) that are not only vital for your health but also the beauty and vitality of your skin.

Unlike most fats, your body cannot produce Omega-3 and Omega-6 this is why they are called vitamin F. We have created Bestow Beauty Oil: a blend of organic, unrefined, extra virgin seed oils cold-pressed from flax and golden flax to provide you with a source of these Essential Fatty Acids. Bestow Beauty Oil is a bit like fish oil only better tasting and containing more essential fatty acids for your wellbeing.

matcha-smoothie-1370

AND HERE’S 4 REASONS WHY WE LOVE MATCHA!

It helps detoxify
Matcha has a high chlorophyll content, which plays a pivotal role in detoxifying the body. Thus when you consume Matcha it naturally removes chemical toxins, heavy metals, poisons, dioxins and hormone disruptors from our system, not to mention all those things we may have overindulged in over the summer break!

It helps prevent aging
There are more anti-oxidants in Matcha than any other superfood, blueberries, green veggies or dark chocolate! Because of this it can tremendously improve the health of your skin, helping it fight free radicals and slow the aging process.

It helps enhance concentration
Due to the presence of an amino acid called L-Theanine, chemicals such as serotonin and dopamine are produced in the body. These chemicals improve memory, enhance mood and increase concentration. Matcha makes you happy!

It boosts energy levels
The special combination of nutrients found in Matcha combine to give you a powerful energy boost without any side effects. It is clean and good energy that is released. Most people experience the stimulative effects of consuming Matcha for at least two hours.

BESTOW MATCHA SMOOTHIE RECIPE

200mls of coconut water
1 fresh or frozen banana
1 tablespoon of dairy free coconut yoghurt
1 dessertspoon of Bestow Beauty Oil
3 – 4 sprigs of fresh mint
1/2 teaspoon of Matcha powder
A sprinkle of chia seeds

Blend all the ingredients together other than the chia seeds, add some ice cubes if you are not using frozen banana and want a nice cold smoothie. Pour into a glass and sprinkle with chia.

WHERE TO BUY MATCHA POWDER AND BESTOW BEAUTY OIL

BESTOW BEAUTY OIL – Visit our stockist pages in the menu above and find one nearest you

MATCHA POWDER – matchamatcha.co.nz

Here’s a stunning cake recipe from our recipe journal – Bestow Treats II. Here at Bestow we adore this cake, it embraces New Zealand food with the use of kumara and berries, is easy to make and tastes delicious. Make it for Christmas day just to be different or make it to take to pre Christmas celebrations, it’s also great as a dessert.

Now that berry season is upon us, use fresh berries rather than frozen.

kumara cake gluten free

3 cups of almond meal
Pinch of Himalayan or sea salt
1 teaspoon of baking powder
1 1/2 teaspoons of cinnamon
1/2 cup of coconut sugar
1/4 cup of macadamia or coconut oil, melted
1 teaspoon of vanilla extract
3 eggs, lightly beaten
3 cups (500g) red kumara (sweet potato), mashed or pureed
1 cup of boysenberries, fresh or frozen

Preheat oven to 150 degrees celsius.

Line the base of a round, springform 23cm (9 inch) cake tin with baking paper.

In a large bowl mix together dry ingredients. Add oil, vanilla, eggs and kumara. Mix well. Fold through boysenberries until colour is just starting to run.

Spoon mixture into cake tin and smooth out. Bake for 1 hour and 20 minutes until top has browned.

Remove from the oven and allow to cool in the tin for 15 minutes. Remove from the tin and allow to cool for a further 15 minutes.

Slice and serve with coconut yoghurt (dairy free) or whipped coconut cream.

kumara cake gluten free


BESTOW TREATS II is a gluten free, dairy free, refined sugar free recipe book available from Bestow stockists (see stockists tab in our menu above).

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  • December 8, 2015