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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


4 medium sized kumara or sweet potato
1 400g can of organic black beans 2 avocados, chopped
1 red onion, diced
8 cherry tomatoes, chopped
Juice and zest of 2 limes
Small handful of fresh coriander, chopped
Pre heat oven to 200 degrees celsius.
Wash the kumara and pat dry. Brush all over with olive oil, place on a baking tray, sprinkle with Himalayan salt and freshly ground black pepper. Bake in the oven till soft – approximately 40 mins.
While the kumara is baking make your salsa. Drain and rinse the can of black beans and place in a bowl. Add all the remaining ingredients except for the lime zest. Mix gently then season with salt and pepper.
When your kumara is cooked, remove from the oven and allow to cool for a few minutes. Slice through the centre lengthwise but don’t cut right through the bottom. Fill each kumara with spoonfuls of salsa, dress with tahini dressing, garnish with lemon zest and serve. Serves four.


1⁄4 cup of tahini paste
1⁄4 cup of water
1 tablespoon of olive oil
1 tablespoon of Bestow Beauty Oil Juice of one lemon
1 teaspoon of Dijon mustard
1 teaspoon of honey
1 clove of garlic, crushed
Blend all the above ingredients with a stick blender. Store in a jar in the fridge for several days.
One cup of kumara (sweet potato) contains a whopping 38,433 IU
of the plant version of vitamin A. This is over seven times your daily recommended requirement. They are also rich in vitamin c, many of the b vitamins and lots of minerals. What an amazing skin food they are! And don’t forget all the fibre you will get from this dish with the addition of the black beans.

  • May 23, 2017

This is very tasty and healthy and definitely worth a try even if you are not a chickpea fan.

1 can chickpeas
30g butter
2 onions, diced
1 stick celery, diced
1 carrot, diced
2 cloves garlic, crushed
2 teaspoons fresh ginger, grated
1⁄2 teaspoon turmeric
1 teaspoon garam masala
1 tin chopped tomatoes
1 teaspoon chilli paste or 1 dessertspoon of sweet
chilli sauce
1 tablespoon Bestow Beauty Oil
Fresh, chopped coriander

Heat butter in a large pan, add onions, celery, carrot, garlic and ginger. Sweat until the onions are soft. Add spices, drained chickpeas and tomatoes. Keep cooking until you have the consistency you require. The final mixture should be moist but not wet. To vary this recipe, you can add any steamed vegetables you wish (i.e. cauliflower, broccoli). Remove from the heat and stir in the Bestow Beauty Oil. Season, sprinkle with fresh coriander and serve.


350g pearl barley
250g chicken stock
250ml water
1 clove garlic, crushed
Half an onion, finely diced
15ml rice bran oil
Juice and zest of quarter a lemon
50g sliced sundried tomatoes
2 skinless chicken breasts
A handful of chopped parsley
15ml Bestow Beauty Oil
Salt and pepper

Sweat pearl barley, onions and garlic in cooking oil. Add chicken stock, water and zest. Bring to the boil, turn down to simmer, place chicken breasts on top of pearl barley and cover with a lid. Simmer chicken until cooked. Remove chicken and recover pot with lid and cook until the barley is soft and liquid reduced. When cooked, place barley in a bowl, cool, then add sundried tomatoes, chopped parsley, sliced chicken, Bestow Beauty Oil and lemon juice. Season and serve. Serve warm or cold.

  • June 10, 2013

This ancient Peruvian seed is said to be the ‘Queen of the Grains’. The Incas considered it to be sacred and called it ‘the mother grain’. It was believed to be a life-giving seed and legend says it was delivered from the heavens by a sacred bird.

*1 cup of white, red, black quinoa with amaranth, rinsed well
Handful of fresh, whole green beans
150g of haloumi, cut into strips
1 punnet cherry tomatoes, halved
3 spring onions, chopped
1/2 cup of fresh sprouts, I’ve used mungbean sprouts
Small bunch of fresh coriander, chopped
2 tablespoons of chopped parsley
Zest of two limes

50ml of olive oil
1 tablespoon of Bestow Beauty Oil
50ml of freshly squeezed lime juice (about two limes)
salt and pepper

Bring the quinoa mix to the boil in 3 cups of water, simmer till cooked approx 10-15 mins. Strain and fluff up with a fork. Allow to cool a little. Fry the sliced haloumi in a tablespoon of olive oil until golden brown, set aside. Blanch the beans in boiling water then rinse in cold water. Place all the ingredients into a large bowl and mix.

Place all the dressing ingredients into a small jar and shake to mix. Pour over the quinoa salad and serve.

*An organic quinoa is preferred such as the Ceres organics brand.