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This is a gorgeous healthy grazing platter that can easily be prepped ahead so that you have a healthy snack on hand when needed. Maintaining healthy snack food in your daily routine can be challenging, especially weekends. You can prepare your veggies when you have time and keep them in the fridge in sealed containers. Hummus also freezes well. Then just grab them when you are ready to plate up.

FOUR RECIPES IN ONE

1. GRAZING PLATTER
2 carrots, thinly sliced
(we’ve used purple carrots, use a mandolin to make the job easier)
1 zucchini, sliced into rounds or sticks
A bunch asparagus spears or green beans, blanched
1 apple, sliced
Half to 1 cup spinach leaves
Roasted Tomatoes (optional)
Pickled beetroot or Sauerkraut
Fresh basil leaves
1 teaspoon, black sesame seeds
1 tablespoon, pumpkin seeds
Bestow Beauty Plus Oil
Himalayan Salt
Cracked black pepper

2. CREAMY HUMMUS

1-2 cloves of garlic, roughly chopped
Juice of 1 lemon
1 tin of chickpeas (reserve the liquid)
1/4 cup of tahini
1/2 teaspoon Himalayan or sea salt
1 tablespoon of Bestow Beauty Oil
Himalayan salt
Cracked black pepper

3. PICKLED BEETROOT

1 beetroot, grated
Juice of half a lemon
1 tablespoon of Apple Cider Vinegar
Himalayan or sea salt
Cracked Black Pepper

4. ROAST TOMATOES
(see below)

ROAST TOMATOES RECIPE:

To roast the tomatoes preheat your oven to 200 degrees celsius. Cut about a dozen cherry tomatoes in half and place on a baking tray lined with baking paper. Drizzle with olive oil, season well with himalayan salt and black pepper then roast for 20 minutes until slightly blackening around the edges.

HUMMUS RECIPE:

Blend all the hummus ingredients together until smooth. Add more of the reserved chickpea liquid if it is too thick.

Place in sealed container in the fridge to be used as directed. Can be refrigerated for up to 4 days, can also be frozen to use at a later date.

To make hummus dressing for salads just add water to quarter of a cup of hummus until it is a dressing consistency.

PICKLED BEETROOT RECIPE:

Place all the ingredients in a bowl, mix well and place in a lidded jar or container. This will keep in the fridge for several days.

CREATE YOUR HEALTHY GRAZING PLATTER:

To blanch green veggies, boil the jug, pour boiling water over the greens in a heatproof bowl, sit for one minute then strain and douse with lots of cold water to stop the cooking process. They should be a lovely bright green colour with a good crunch.

Arrange the veggies, basil and apple on to a large platter, dollop with hummus, drizzle with Bestow Beauty Oil or Bestow Beauty Plus Oil, sprinkle with seeds and season with salt and pepper.

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

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
1⁄2 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
1⁄4 cup of Italian parsley, chopped
Small handful of fresh thyme
1⁄2 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 🙂

 

 

 

 

  • June 1, 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

INGREDIENTS
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