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In our latest recipe book SAVOUR, vegetables are the heroes of every dish. This recipe is a special favourite because it’s simple, fast and delicious with the added bonus that you will never want to purchase supermarket wraps again! All our recipes are gluten free, dairy free and refined sugar free too.

At our recent conference Kevin (my husband) did all the catering from SAVOUR and made these wraps for 100 attendees!

They will keep in an airtight container in the fridge for several days so that you will have an easy meal at the drop of a hat. They can also be frozen for a later date.

Are you sold yet?? Get making them, you’ll love them 🙂





Makes 4
2 zucchini, grated
1⁄2 teaspoon of Himalayan or sea salt
1 large egg, beaten
1⁄4 teaspoon of cumin, ground
1 1⁄2 tablespoons of rice flour
1 tablespoon of Italian parsley, chopped

Preheat oven to 200 degrees celsius. Sprinkle the grated zucchini with salt, stir and place in a sieve over a bowl. Rest for 5-10 minutes and then gently press to remove excess liquid.

Add the zucchini to a large bowl and mix in the remainder of the ingredients. Cover the oven tray with baking paper. Scoop about 1⁄2 cup of mixture and press down to form a thin circle about 10cm in diameter. Repeat for the remainder of the mixture.

Bake wraps for about 25 minutes, or until the wraps look crisp and brown around the edges. Let them cool for 10 minutes and then peel of the baking paper.
Top with your desired filling and wrap! Also great for using up leftovers or serving unfilled with soup.




SAVOUR is a creative collaboration between New Zealand’s leading dermo-nutritionist, Janine Tait, and photographer, designer, food-guru and breast-cancer survivor, Sheryl Nicholson.

“At Bestow, we are committed to working from within to achieve beautiful skin, total body health and an energised, meaningful life. Vegetables are the unsung heroes in our modern diets and with SAVOUR we are on a mission to change that. These beautiful recipes make it easy to put a tasty, nutritious meal on the table based on seasonal vegetables.” ~ Janine & Sheryl

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.



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

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

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.


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
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.



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


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 🙂


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

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.




  • April 1, 2016