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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.

 

With Christmas fast approaching, many of us are reaching for a delicious seasonal treat.

Our Bestow Christmas Loaf will not only satisfy your Christmas cake cravings, but also makes a perfect Christmas present. Wrap it in a beeswax wrap and finish off with a festive ribbon for the perfect zero waste gift this year.

RECIPE:

GF/DF/RSF/*Vegan Option

1½ cups buckwheat flour

1½ cups almond meal

½ cup of coconut sugar

¼ cup of tapioca flour

2 teaspoons of baking powder

½ teaspoon of baking soda

½ teaspoon of salt

3 teaspoons of cinnamon

2 teaspoons of ground ginger

1 teaspoon of fennel seeds

½ teaspoon of nutmeg

½ teaspoon of ground cloves

1 teaspoon of ground cardamom

½ cup of chopped dates

½ cup of chopped dried apricots

½ cup of raisins

½ cup of dried cranberries

½ cup of chopped walnuts (reserve 1 tablespoon for the top)

½ cup of chopped pistachios (reserve 1 tablespoon for the top)

2 ripe bananas, mashed

2 eggs*

1 cup of dairy-free coconut yoghurt

2 tablespoons of melted coconut oil

1 teaspoon of pure vanilla

 

METHOD:

Pre-heat oven to 160 degrees celsius.

Place all the dry ingredients, seeds, fruit and nuts in a large bowl and mix well. Add the eggs to a seperate bowl and beat. Add the mashed banana, coconut yoghurt and vanilla. Mix well then lastly add the coconut oil and stir. Add the wet ingredients to the dry ingredients and mix well.

Spoon mixture into a large loaf tin lined with baking paper.

Sprinkle the top with the reserved walnuts and pistachios. Add some sunflower seeds and pumpkin seeds too if you wish.

Bake 1 hour and 10 minutes – test with skewer, bake another 10 minutes if required and test again.

Cool in tin for 30 mins then remove loaf from tin and place on a cooling rack.

Keeps for several days in an airtight container and also freezes well.

*For a vegan option replace with two flax eggs by soaking 2 tablespoons of flax seeds in 6 tablespoons of water for
ten minutes.

  • November 29, 2018

Bliss balls – probably the most photographed raw treat on the planet but still an awesome way to create a healthy treat with a variety of ingredients and in these ones we’ve added some fab Bestow Superfoods for an extra Easter boost!

 


RECIPE

1.5 cups of dates, soaked for 30 minutes in hot water then drained
2 tablespoons of cacao powder
2 tablespoons of almond meal
2 tablespoons of coconut oil, softened
1 teaspoon of pure vanilla essence
1-2 teaspoons of Bestow Berry Beautiful Powder (optional)
1 teaspoon of Bestow Beauty Powder (optional)
1 tablespoon of Bestow Beauty Plus Oil (optional)
1/2 teaspoon of cinnamon
Pinch or two of himalayan salt

Blitz all of the above ingredients together in a food processor or bullet. Scrape out into a bowl and add the following:

2 tablespoons of organic dried cranberries
1 tablespoon of cacao nibs

Stir all together, place in the fridge for 30 minutes to firm up to make it easier to roll them. Then we have rolled a tablespoon of the mixture and coated with one tablespoon of pistachios – blitzed to fine crumb, 1 tablespoon of dried raspberry powder (available from organic or health food shops) and 1 tablespoon of unsweetened dessicated coconut.

Store in the fridge or freezer. Happy Easter!!

 

We are celebrating the arrival of summer with these delicious, yellow squares of goodness. The combination of mango and Turmeric create not only a vibrant colour but a tropical taste sensation. And because we were erring on the OCD side today we teamed our Turmeric Slice with our Bestow Turmeric Organic Tea (Puritea) and a gorgeous linen dress in shades of Turmeric from Widdess!

Full of healthy fats from coconut and Bestow Beauty Plus Oil, just a small piece of this treat is very satisfying, not to mention amazing for skin health!

This slice is also high in vitamin A (an essential skin nutrient) from the dried apricots and mango and is full of anti-inflammatory properties provided by the Turmeric.

Ingredients
1/2 cup of green banana flour (could sub almond flour)
3/4 cup of dried apricots, chopped (we prefer organic – sulphite free and they taste heaps better!!)
1/4 cup of sultanas
1 cup of coconut chips
1/3 cup of coconut butter
1/2 cup of mango or pineapple (fresh or frozen)
2 teaspoons of ground turmeric
3 tablespoons of coconut oil
1 tablespoon of Bestow Beauty Plus Oil (or Bestow Beauty Oil)
Pinch of Himalayan salt

Method
Line tin with baking paper. Combine coconut oil, coconut butter, mango or pineapple, Himalayan salt and turmeric in a medium saucepan over medium heat. Stir until mango or pineapple has melted down and all ingredients are well combined. To help this process, once it has warmed through you can mash it in the saucepan.

Remove from the heat and add dry ingredients to saucepan. Mix well. Press the mixture into the prepared tin. Make sure to press down firmly so the mixture is compacted and will set well.

Place in the freezer for at least 2 hours. Slice into squares and keep in the freezer. Remove from the freezer a few minutes before serving.

GLUTEN FREE /DAIRY FREE / REFINED SUGAR FREE / VEGAN

 

  • December 6, 2017

This recipe is a firm favourite from our latest food journal BESTOW TREATS II. And given that it’s also gluten free, dairy free and refined sugar free chocolate it’s also completely guilt free!

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You can mix it up by adding any combination of your favourite dried fruits and nuts and store in the freezer to have an hand whenever required.

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FESTIVE ROCKY ROAD RECIPE

1 cup of cacao butter, melted (or coconut oil)
½ cup of cacao powder
½ cup rice malt syrup or 100% organic maple syrup
1 cup of almond meal
1/2  teaspoon of vanilla extract
½ teaspoon of cinnamon
1 cup of organic popcorn
½ cup of dried goji berries
½ cup of dried apricots, chopped
½ cup of pistachios
Sprinkling of Himalayan or sea salt

Line a baking tray with baking paper.

Combine the melted cacao butter with the cacao, rice malt syrup, almond meal, vanilla and cinnamon to make your chocolate base.

Stir in the popcorn, goji berries, dried apricots and pistachios into the chocolate base. Pour the mixture into the baking tray.

Sprinkle with a good pinch of salt and place in the freezer to set overnight ideally or for 2 hours until firm enough to devour.

Break or cut into chunks and keep it in the fridge.

Optional extras: coconut flakes, seeds, nuts, puffed rice, puffed quinoa or puffed millet.

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BESTOW TREATS II is an 80 page journal of fabulous sweet recipes that will satisfy your cravings while promoting wellness. It’s available from late October 2015 via one of our stockists.

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  • November 3, 2015

Since it’s almost Valentines Day we thought it was time for a decadent but healthy chocolate treat! We’ve added nuts to our chocolate bark, you could add frozen berries as an option or leave as is.

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Ready , set, go! Pour your prepared chocolate onto a baking paper lined tray, Using a large spoon, trickle spoonfuls of the salted caramel over the chocolate in a line pattern.

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Using a toothpick or bamboo skewer, draw many circles through the chocolate mix to create this marbled effect.

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Sprinkle with himalayan salt and chopped almonds.

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Raw salted caramel chocolate bark recipe

For the chocolate
½ cup of coconut oil, melted
½ cup of 100% organic maple syrup
½ cup of cacao powder
Pinch of Himalayan or sea salt

Mix all the chocolate ingredients together in a small bowl and place in the fridge for ten minutes to thicken.

For the salted caramel
¼ cup of almond butter
¼ cup of tahini
¼ cup of coconut oil, melted
½ cup of 100% organic maple syrup
¼ teaspoon of Himalayan or sea salt

Mix all the salted caramel ingredients together in a small bowl.

Other ingredients
¼ cup of almonds, roughly chopped
Extra himalayan salt

Assemble
Pour your prepared chocolate onto a baking paper lined tray, Using a large spoon, trickle spoonfuls of the salted caramel over the chocolate in a line pattern. Using a toothpick or bamboo skewer, draw many circles through the chocolate mix to create a marbled effect. Sprinkle over the chopped nuts and a little himalayan salt.

Freeze for 10 minutes, then remove and cut into peices with a knife. After only ten minutes it should still be easy to cut through. Return to freezer. Enjoy!

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  • February 13, 2015

Here’s a great little recipe from the BESTOW TREATS I recipe book. These are a raw, healthy version of coconut rough, delicious and very moreish!

RECIPE

½ cup of cacao powder
½ cup of coconut oil, softened
1 cup of coconut threads
½ cup of almond butter
¼ cup of organic 100% maple syrup
1 teaspoon of vanilla extract

Mix all the ingredients together, leave to thicken for ten minutes, place spoonfuls on to a tray lined with baking paper and freeze for 10 minutes. Refrigerate in an airtight container.

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  • November 26, 2014

Amaranth is a wonderfully nutritious gluten free grain option. It is a good source of protein, minerals and fibre and has a lower carbohydrate level. Makes 30-35 crackers.

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AMARANTH CRACKERS RECIPE

2 cups amaranth flour

2 tablespoons olive oil

1 tablespoon honey (optional)

1 teaspoon baking powder

1 teaspoon salt

1 tablespoon sunflower seeds

1 tablespoon flax seeds

2 teaspoons of rosemary, finely chopped

1/3 cup water

Heat oven to 175°C.

In a processor add amaranth flour, baking powder, salt, honey, olive oil, seeds, rosemary and blend. Slowly add the water until a dough forms without it being sticky.

Roll out on baking paper to a 2-3mm thickness. Cut shapes with a cookie cutter. Prick each cracker a couple of times with a fork and bake for 15 – 20 mins until golden brown. Allow to cool and store in an airtight container.

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ROAST CAULIFLOWER HUMMUS RECIPE

1/2 head of cauliflower cut into florets

1 tablespoon of olive oil
1/3 cup tahini

2 cloves garlic
Juice of 1 lemon

1/2 – 1 teaspoon of cumin

Salt and pepper

Preheat the oven to 180 degrees celsius. Brush the cauliflower florets with the olive oil. Place on a baking tray and roast for 30 minutes until the cauliflower is golden brown on the edges.

Add the roast cauliflower to a processor with the tahini, garlic, lemon and cumin. Process till smooth, season with salt and pepper to taste.

Nutritional notes:
If you compare Amaranth to white rice you can see the amazing benefits it offers our health.

Quantity = 1 cup
Amaranth
Protein – 28.1gm
Magnesium – 519mg
Iron – 15mg
Fibre – 18gm
Carbohydrate – 129gm

White Rice
Protein – 13.1gm
Magnesium – 46mg
Iron – 1.5mg
Fibre – 2.4gm
Carbohydrate – 148gm

The proteins amaranth contain are more digestible than many proteins and are a good source of the amino acid lysine which other grains are short of. Lysine helps prevent you getting cold sores so ideal if you are a sufferer.

This delicious fudge is guilt free! Smooth and silky, you don’t need much to satisfy. With these health-giving ingredients, you can enjoy your chocolate fix safe in the knowledge it’s totally good for you.

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RECIPE
½ cup coconut oil, melted
½ cup cacao powder
½ cup almond butter
¼ cup organic 100% maple syrup
½ teaspoon vanilla extract
¼ teaspoon of salt

Melt the coconut oil gently over a very low heat. Add to a bowl with all the other ingredients and mix well.

Pour into a suitable dish lined with baking paper. Refrigerate for 20 minutes, slice and enjoy!

Store in the freezer or fridge.

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This convenient breakfast is high in fibre and B vitamins, both nutrients helping to support a healthy skin. Steel cut oats are made from the centre portion of the oat grain and are therefore, more whole grain and nutritious than rolled oats. Gluten contamination may occur during processing so if you are sensitive, you need to make sure you source the gluten-free option.

These are a great ‘on-the run’ breakfast or snack and the steel cut oats give a ‘nuttier’ texture. You could substitute for rolled oats if you prefer but don’t pre-soak them and add one more mashed banana to the mixture.

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RECIPE

1 1/2 cups steel cut oats, soaked overnight or at least 2 hours in 1 1/2 cups of water
2 cups coconut thread
1/2 teaspoon salt
3/4   cups coarsely chopped almonds or hazlenuts or pecans
1/2 cup dried cranberries
2 very ripe bananas, mashed well
1/4  cup coconut oil, melted
2 tablespoons of raw honey, melted
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 tablespoon of coconut sugar

Preheat oven to 150°C.

Drain and rinse your steel cut oats through a sieve. We pre-soak them so that they are faster cooking and not too crunchy.

Combine all of the ingredients in a large bowl and mix very well. Place large tablespoonfuls on to a baking tray lined with baking paper. We used a spring release ice cream scoop and 3/4 filled it with the mixture, squishing it down so that it packs into the scoop and retains its shape when released on to the baking paper. You could also roll into balls and then flatten slightly with a fork. The mixture is quite wet so be prepared for messy hands!

Bake in the oven for 15-20 minutes until golden brown. Cool.

Makes about 16 cakes that you can store in an air tight container.

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