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It’s winter here in New Zealand and with that comes the amazing Tamarillo season! Tamarillos support skin health as they contain essential skin nutrients – Vitamin A, C and E. With that in mind we’ve created this divine Bestow Tamarillo Winter Salsa recipe which is a great option for your daily dose of Bestow Beauty Plus Oil.

 

 

TAMARILLO SALSA RECIPE

6 Tamarillos
2 handfuls of fresh coriander
1/2 a red onion, finely sliced
Juice of one lime or lemon
1 tablespoon of olive oil
1 tablespoon of Bestow Beauty Plus Oil
Himalayan salt and cracked black pepper

With a sharp knife cut a cross in the end of each tamarillo (not the stalk end the other end). Add the whole tamarillos to a bowl and cover with boiling water. Soak for 10 minutes – this process makes them easy to peel. Remove from the water, let cool so that you can handle them and peel. Chop them into small chunks. Place in a small bowl, add the coriander, onion, lime juice, olive oil and Bestow Beauty Plus Oil. Stir and season to taste with salt and pepper. Plaster on everything that you eat (it’s that good) except maybe muesli.

 

Pretty much everyone knows by now that probiotics are vital for maintaining good gut health.  But did you know that there is a key probiotic source that is readily available but often overlooked?

More on that in minute.

But firstly, what’s the deal with probiotics and gut health?

The research all basically says the same thing: a healthy and balanced gut microbiome is foundational for health and wellbeing.

Balance is the key word here. There is a constant tussle between beneficial and harmful microbes going on in your gut – with both groups trying to claim territory and gain the upper hand.

When the good guys win, your health improves.

Probiotics support a healthy microbiome by seeding beneficial microbes into your gut.  More good microbes in the gut = better gut health.

Common Probiotic Sources

Two valuable sources of probiotics are fermented foods and probiotic powders and supplements.  For the latter, it’s important to choose a probiotic that supplies both beneficial bacteria and fungi to support the total microbiome.  I designed Bestow Gut Love + Powder with that in mind, and I am proud that it features the world-class Biohm probiotic.

But there is another probiotic source that you probably already have in your kitchen.

Organic Fruit and Veggies Provide Living Microbes

Organic fruit and vegetables are a lesser-known but hugely important source of probiotics. Living microbes can be found on the leaves and skins of spray-free fruit and vegetables. These naturally occurring microbes can actually help to establish beneficial bacterial colonies in our bodies.

You might be wondering, “why does the produce need to be organic?”

Choose Organic

Unfortunately, our culture’s obsession with cleanliness and sanitation has seeped into our food production methods. Any fruit and vegetables that are not squeaky clean and perfect are discarded or ignored by consumers. This has led to an overuse of pesticides and other sprays to prevent spoilage, which of course, kill the microbes that live on the surface of the produce.

If our fruit and vegetables are too clean then our gut is robbed of an important source of natural probiotics. Research has shown that beneficial microbes are capable of helping our body rid itself of ailments. In particular they help regulate our immune system, preventing it from the over-reaction that is the cause of many inflammation based diseases, whilst keeping it alert enough to ward off unwelcome invaders. Good gut health supports your internal protective mechanisms.

Keep It Local

Another benefit of these microbes is that they adapt to the environment in which they grow, defending themselves again potential allergens in their surrounds.  For optimal health benefits, you are best to eat organic produce from your local area as these microbes will train your body how to respond appropriately to the allergens in your local area.

Shop at Farmers Markets

An easy way to do this is to source your produce from local organic farmers markets. Eat what you can in its fresh, raw state, only gently washing them to remove obvious dirt.

Grow Your Own Spray-Free Herbs

Another option is to grow your own produce. Fresh herbs are a great way to start.  They don’t take up much room in the garden and can even be grown on a window sill. Home grown herbs are an affordable and tasty source of live probiotics that are can be easily grown in your own environment. I would encourage you to pick up some herbs at your local garden centre and plant your own little organic herb patch at home.

Pesto Perfect

Once you have herbs ready to harvest, celebrate by making this yummy Bestow Pesto below. Enjoy the delicious satisfaction that comes from eating organic herbs that you have grown yourself to support your gut microbiome. Happy days!

BESTOW CORIANDER PESTO

This recipe is from the Bestow Love Your Gut 7-Day Online Programme. You could substitute the Coriander for Basil, Rocket or Italian Parsley if you wish or even a mixture of herbs.

INGREDIENTS

2 cups coriander, stalks and all (around 1 plant from the supermarket)
2 cloves of garlic
1 tablespoon of lemon juice
3 tablespoons of olive oil
1 tablespoon of Bestow Beauty Oil
Himalayan salt to season

METHOD
Place ingredients into a blender and blend until fully combined.

NOTES
Coriander (sometimes known as cilantro) has well-known digestive properties and has a calming and anti-inflammatory affect in the intestinal tract. It also helps to prevent a build up of gas, reducing bloating.

  • March 7, 2019

BAKED JACKET KUMARA
WITH BLACK BEAN SALSA

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.

TASTY TAHINI DRESSING

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

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 fourth one is the super easy Bestow Lemony Vinaigrette, great on any salad!

 

RECIPE
Bestow Lemony Vinaigrette

Juice of one lemon
1/3 cup of olive oil
1 tablespoon of Bestow Beauty Oil or Beauty Plus Oil
1 teaspoon of Dijon Mustard
1 teaspoon of organic Maple Syrup or Rice Syrup
Himalayan or Sea Salt and Cracked Black Pepper for Seasoning

Shake all the ingredients together in a lidded jar. For variations add chopped fresh herb, minced ginger and/or garlic.

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.

 

 

snHi there, it’s Sheryl from the huia tree, I’m guest blogging today for Janine of Bestow Beauty. Janine and I work together to bring you recipes and the Bestow Within natural food journals. My journey towards better health and lifestyle started three years ago when I was diagnosed with invasive breast cancer, it knocked the stuffing out of me! Here I was early forties and thinking I could box along at a frantic pace for years to come, surely it wasn’t over yet?

Thankfully it wasn’t, I have learnt more in three years about myself and good health than I have learnt in my 40+ years prior.

I have always loved creating meals, it’s my downtime or de-stress time. I guess that means I get to de-stress alot these days 🙂

I am happiest creating vibrant food that not is not only healthy but of course also looks great when photographed. As I am also a mother of three and work full time, I try to keep it real – recipes that are easy to create and photographs that tell it like it is. Sometimes that doesn’t happen and there are a few disasters – still edible though.

So together with all of that and Janine’s incredible nutritional, wellness and skincare knowledge I think we make a pretty good team! So on that note, this week’s recipe seems fitting – The goddess bowl, full of healing goodness and vibrancy.

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Makes two bowls

Gorgeous green dressing:
1 avocado
1/2 cup spinach leaves
1/2 basil leaves
Juice of one lemon
1 tablespoon of Bestow Beauty Oil
1 tablespoon of apple cider vinegar
Salt and pepper to taste

Blend all together with a stick blender, sweeten a little to taste (optional) with honey, maple, agave syrup or a couple of drops of stevia.

Goddess bowl ingredients:
1/2 buttercup pumpkin
1 tablespoon of olive oil
1 teaspoon of cumin powder
1 teaspoon of fennel seeds
1/2 teaspoon of cinnamon
1 cup of black rice, cooked according to packet directions
1 cup of spinach leaves
1 cup of rocket
1/2 cup of fresh sprouts
1/4 red cabbage, shredded
2 tomatoes, cut in wedges
1/2 cup of pumpkin seeds and sunflower seeds (toasted if preferred)
Microgreens (optional)
Salt and pepper

Method:
Preheat oven to 180 degrees celsius.
Cut your pumpkin into wedges and remove seeds, pulp and skin. Chop into cubes, toss with the olive oil, cumin, cinnamon, fennel and season with salt and pepper. Place in a baking dish lined with baking paper and bake until soft (15 to 20 mins). While that is cooking make up your two goddess bowls with all the other ingredients. Add the pumpkin when it is cooked, scatter with microgreens (optional), serve with your gorgeous green dressing.

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Where possible we choose organic ingredients, these lovely ones above are from Wild Earth Organics in Tauranga, Bay of Plenty.

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Nourishing Notes from Janine:
The Bestow Goddess Bowls are so full of ‘health protecting’ vegetables that it’s hard to know where to start. They are just SO good for you and your skin that I have decided to focus on the avocados, the hero ingredient found in the dressing.

Avocados are not only rich in heart-healthy monounsaturated fat, they are also a great source of both insoluble and soluble fibre, keeping you regular and ensuring your skin remains fresh and clear.

Avocados are a great source of antioxidant carotenoids like beta carotene, zeaxathin and lutein as well as vitamin E. These compounds soak up free radicals before they have time to harm your cells and keep you protected against environmental damage that leads to fine lines and wrinkles.

Many people are surprised to learn that avocado’s contain good levels of vitamin C too. Vitamin C is another important antioxidant that helps your skin make collagen, your anti-wrinkle fibre.

Lastly, avocados contain Omega 9 and monounsaturated oils (oleic acid) to help soften and moisturise your skin from the inside.

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You will see more of this style of eating in the next BESTOW WITHIN journal coming out in early August! With the right ingredients on hand you can have a fresh, healthy meal in no time at all. Janine and I will show you how 🙂

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If you have a hectic lifestyle it’s often very difficult to eat healthy lunches while you’re working. The salad in the jar can be prepared the night before, the concept is that the heavier more moisture content ingredients are layered at the bottom of the jar then the drier, lighter weight ingredients follow. You can also place a couple of tablespoons of your favourite dressing in the bottom of the jar first then when you tip your salad out into a bowl at lunchtime everything is still fresh.

If you are using avocado like in our example then chop your avocado and mix it with lemon juice before adding as a layer to the jar.

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Our jar contains:
150g of organic tofu, chopped
1/2 an avocado, chopped
5 cherry tomatoes, halved
Small handful of baby spinach leaves
1/2 a cup of cooked red quinoa, black and brown rice blend
2 button mushrooms, finely sliced
1 carrot, finely grated
1/4 of red cabbage, sliced.
Small handful of snow pea sprouts
2 tablespoons of sunflower seeds and pumpkin seeds

Place the lid on your jar and refrigerate overnight or until you are ready to eat it. It will stay fresh for a couple of days in the jar. Tip your jar out into a bowl, add your dressing if it isn’t already in the jar, season with salt and pepper.

We dressed our salad with tofu avocado mayonnaise (see recipe below) but you could use any favourite dressing or vinaigrette.

There are many options for your salad in a jar, chickpeas, tuna, rocket, lettuce, boiled egg, cucumber to name just a few – be creative!

Nourishing notes from Janine Tait
Fresh, raw vegetables are full of enzymes that aid your digestion and provide you with loads of vitamins, minerals and antioxidants that fuel your skin and your body.  
The tofu and quinoa in this mix ensure you get all the amino acids you need and the brown rice is a great source of complex carbohydrates to fuel you throughout the afternoon. To top it off, every skin nutrient you require for gorgeous, healthy skin is provided in this one tasty meal.

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Tofu avocado mayonnaise

200g of organic tofu
1/2 an avocado (optional)
1 tablespoon of apple cider vinegar
1 tablespoon of Bestow Beauty Oil (or olive oil)
2 teaspoons dijon mustard
Juice of one lemon
2 – 3 tablespoons of water to achieve desired consistency
Himalayan salt
Ground black pepper

Blend all ingredients together until silky smooth. You could also add a handful of your favourite herbs to the blend such as fresh coriander or parsley.

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Photography by the huia tree

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

DRESSING
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.

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1 finely diced onion
1 clove garlic crushed
10g crushed fresh ginger
20mls cooking oil
400g can of lentils
400g peeled, sliced and roasted beetroot
100g diced feta cheese
Handful chopped fresh parsley
Juice of half a lemon
1 tablespoon of Bestow Beauty Oil

Sweat onion, garlic and ginger in oil. Add the mixture to the drained lentils. Add the roasted beetroot, feta and parsley. Mix the lemon juice and Bestow Beauty Oil then toss lightly through the mixture. Season and serve. Note can be served warm or cold.
* Organic produce is preferable but not essential.

  • January 11, 2012