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You may be like me and think ugh, split peas and get that instant furry taste in your mouth but I am pleased to say this soup is nothing like that! It is simple, tasty, and warm – perfect winter fare. I love making double then freezing half so you always have some on hand for those really bitter cold days.

This recipe is in Bestow Within II and I have added the dukkah from Bestow Savour to it for and extra taste sensation ūüôā You will also see that we have cleverly added Bestow Beauty Oil to the swirl of oil on the top for added nourishment.

 

 

CURRIED SPLIT PEA SOUP RECIPE

2 tablespoons of coconut oil
1 onion, chopped
2 cloves of garlic, chopped
1 teaspoon of curry powder
1 litre of vegetable stock
1 1‚ĀĄ2 cups of organic green split peas, rinsed well
1‚ĀĄ2 400g can of organic coconut milk (or more if you prefer)
Himalayan or sea salt and pepper
Coriander, for garnish

For the Curry-Spiced Ghee Oil:
1 tablespoon of coconut oil
2 teaspoons of curry powder
1 tablespoon of Bestow Beauty Oil (optional)

Combine the coconut oil, onion, garlic, and curry powder in a large saucepan over a medium heat. Stir regularly until the onion and garlic soften (about 5 minutes). Add the vegetable stock and split peas and simmer, covered, until the peas are tender (about 45 minutes).

In the meantime, heat the tablespoon of coconut oil in a small saucepan over medium heat. When hot, stir in the curry powder and sauteŐĀ for 1 minute. Remove from heat and set aside.

Once cool you can add your Bestow Beauty Oil.

When the split peas are  finished cooking, remove the saucepan from the heat, stir in the coconut milk and salt and puree in a blender. Add more salt to taste.

Serve drizzled with the remaining curried coconut oil, sprinkle with coriander leaves and freshly ground black pepper.

Serves 4 to 6

 

Split peas maybe small but from a nutritional perspective, they’re big! Being a very good source of dietary  fibre means that they can help lower cholesterol levels and assist the body in eliminating toxins that can lead to dull, lifeless skin. Split peas also help manage your blood-sugar levels by offering steady, slow-burning energy and preventing peaks in your blood-sugar that can result in the glycation (matting) of your precious collagen  fibres. To top it o  they contain good amounts of important minerals and B vitamins.

  • June 9, 2017

One-pot savoury meals, bursting with flavour are our favourite type of meals to cook. Our fifth recipe book Bestow Savour¬†is a collection of vegetarian, gluten-free, dairy-free, refined-sugar-free recipes which rescue vegetables from bland side dishes and make them the star of the show. The recipe that follows is one of these¬†and perfect for this time of year as there is nothing better than a steaming bowl of Roasted Cauliflower Goodness Soup flavoured with turmeric, cumin, paprika and sumac and garnished with the thyme-fried mushrooms on a cool winter’s day!

 

Roast the Cauliflower.

 

Saute the onion and garlic and add the spices.

 

Golden and tasty!

 

Add the cauliflower and vegetable stock.

 

Simmer and blend.

 

Serve with thyme-fried mushrooms!

RECIPE:

2 heads of cauliflower, cut into florets
Olive oil
1 small onion, diced
3 garlic cloves, chopped
1‚ĀĄ2 teaspoon turmeric, ground
1 teaspoon sumac, ground
2 teaspoon cumin, ground
2 teaspoon paprika, ground
1 litre of vegetable stock
Juice and zest of one lemon
1‚ĀĄ4 cup of Italian parsley, chopped
Small handful of fresh thyme
1‚ĀĄ2 cup of button mushrooms, sliced
Himalayan or sea salt and freshly ground black pepper

Preheat oven to 200 degrees celsius.

Arrange the cauliflower florets on a large baking tray lined with baking paper; use two baking trays if you need to. Sprinkle cauliflower with salt and pepper and drizzle generously with olive oil. Roast in oven for 30 minutes, turning over midway through. They should be starting to turn golden brown. Remove from oven. Reserve a cupful of florets for the top of the soup.

Meanwhile, heat 2 tablespoons of olive oil in a large frypan. Saute the onion gently until translucent (10-15 minutes). Add the chopped garlic, turmeric, sumac, cumin and paprika. Stir together for a brief few seconds until fragrant.

Now add the roasted cauliflower. Stir to coat cauliflower well with the spices then add vegetable stock. Bring to a simmer on medium-high heat. Cover and cook for five minutes.

Uncover and remove from the heat, cool for 10 minutes. Using a stick blender, blend and liquid until you achieve desired consistency. If the soup is too thick add more stock or water.

Return to a medium heat and stir in the lemon juice.

While the soup is heating through, fry the mushrooms in a small pan in 1 tablespoon of olive oil over a medium- high heat. As they start to brown add some fresh thyme and cracked black pepper. Remove from the heat when they are starting to crisp and turn golden brown. Set aside.

Add the soup to serving bowls, top with mushroom, reserved cauliflower florets, fresh thyme, parsley and lemon zest. Season with salt and pepper.

And recently we were featured in the Bay of Plenty Times with the Cauliflower Goodness Soup being the main recipe ūüôā

 

 

 

 

  • June 1, 2017

A breakfast smoothie is a delicious way to kick-start the day nutritionally and super-easy to make. This smoothie recipe includes protein to sustain your energy throughout the morning.  Naturally, it includes the Twin Skin Essentials (Bestow Beauty Oil and Bestow Beauty Powder) and you can also add any other Bestow blends you are using.

White beans are an amazing way to provide your smoothie with a creamy texture and a protein hit. Adding protein to a smoothie allows your body to stay full for longer and using beans is a skin-friendly way of doing this. Many protein powders and other protein products that are used in smoothies are congesting to the skin and just 1/4 cup of white beans provides you with the protein you need without causing you to break out. Creaminess is essential to a tasty smoothie and we find avocado is one of the best ways to do this as well as providing a serving of healthy fats for your body, keeping it full for longer. The chia seeds in the smoothie are bound to keep you full providing the body with fibre to help with gut health.

RECIPE

250 ml of liquid (such as water, coconut water, almond milk or coconut milk)
1/4 cup of cannelini beans (drained)
1-2 medjool dates (or 2 teaspoons of honey or rice syrup)
1/2 frozen banana
1/4 of a ripe avocado (optional)
1 tablespoon of Bestow Beauty Oil
1 dessertspoon of Bestow Beauty Powder
1 good handful of spinach leaves
1 teaspoon of chia seeds
6 fresh mint leaves (optional)

Blend well, enjoy!

 

  • May 24, 2017

A breakfast smoothie is a delicious way to kick-start the day nutritionally and super-easy to make. This smoothie recipe includes protein to sustain your energy throughout the morning.  Naturally, it includes the Twin Skin Essentials (Bestow Beauty Oil and Bestow Beauty Powder) and you can also add any other Bestow blends you are using.

Cacao powder is a great way to get that chocolatey taste and feeling of indulgence with the added benefits of providing your body with nutrients found in cacao such as magnesium and antioxidants for skin health. Creaminess is essential to a tasty smoothie and we find avocado is one of the best ways to do this as well as providing a serving of healthy fats for your body, keeping it full for longer. Tahini, which is made from sesame seeds, also contributes to the creamy texture and gives the body a calcium boost. The chia seeds in the smoothie are bound to keep you full providing the body with fibre to help with gut health.

RECIPE

250 ml of liquid (such as water, coconut water, almond milk or coconut milk)
1.5 tablespoons of cacao powder
1 tablespoon of tahini
1-2 medjool dates (or 2 teaspoons of honey or rice syrup)
1/2 frozen banana
1 tablespoon of cacao nibs
1/4 of a ripe avocado (optional)
1 tablespoon of Bestow Beauty Oil
1 dessertspoon of Bestow Beauty Powder
1 dessertspoon of Bestow Be Cleansed
1 teaspoon of chia seeds

Blend well, enjoy!

 

  • May 24, 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.

 

 

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 ūüôā

 


 

 

SAVOUR RECIPE – TEN MINUTE ZUCCHINI WRAPS

Makes 4
2 zucchini, grated
1‚ĀĄ2 teaspoon of Himalayan or sea salt
1 large egg, beaten
1‚ĀĄ4 teaspoon of cumin, ground
1 1‚ĀĄ2 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‚ĀĄ2 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.

 

 

MEET THE CREATORS

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.

‚ÄúAt 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.‚Ä̬†~ 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.

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
¬Ĺ teaspoon of cinnamon
1 teaspoon of pure vanilla
¬Ĺ 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
¬Ĺ a frozen banana
1 tablespoon of tahini
1 Medjool date, pitted
¬Ĺ teaspoon of turmeric
¬Ĺ 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.