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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 🙂

 


 

 

SAVOUR RECIPE – TEN MINUTE ZUCCHINI WRAPS

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

“At 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.” ~ Janine & Sheryl

Sheryl Nicholson from The huia tree and I have combined forces again and are very excited to bring you the BESTOW TREATS COOKBOOK! We celebrate all things delicious, comforting, uplifting and healthy in our third publication.  Of course, we’re not suggesting you can go too crazy with these recipes as they are still treats! They’re something to savour when you’re enjoying the company of friends or family or a perfect pick-me-up when you need it. All the recipes are gluten free, refined sugar free and have dairy free options where relevant.

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Unfortunately, whether homemade or store bought, most treats are packed full of ingredients that undermine our health and wellbeing. This is especially true of refined sugar, which is becoming increasingly recognised as one of the biggest causes of disease in modern diets.

Our recipes have been created with delicious, nutrient-dense ingredients designed to bestow goodness to your health and wellbeing (not to mention your skin). Most of them are very quick and easy to prepare and can be kept in the fridge or freezer for anytime you need to enjoy a little morsel of pleasure in your day.

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The BESTOW TREATS COOKBOOK will be available on December 1st through our stockists. RRP NZ$25.

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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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Blueberries are wonderful skin foods, high in fibre, vitamins A, C and antioxidants. Blueberries are particularly useful for strengthening the fine capillaries under your skin because of the vitamin C and bioflavonoids they contain. They keep your skin smooth and help prevent premature ageing with the antioxidants they provide and the fibre, while not directly effecting your skin, will help keep it looking clear and fresh by encouraging the removal of wastes and toxins from the body.

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RECIPE
4 cups (350 g) almond meal
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup of coconut thread
1/2 cup grape seed oil
1/2 cup organic maple syrup or melted raw honey
Zest of two lemons
3 organic eggs, beaten
1 cup of organic blueberries, fresh or frozen

Pre-heat oven to 170 degrees celsius.

In a large bowl mix together all the dry ingredients. Add the oil and honey or maple syrup. Mix well. Add the beaten eggs and lemon zest, mix to combine. Gently stir in the blueberries.

Bake in the oven for one hour, we covered the top with tin foil after 45 minutes as the cake was golden brown but not quite cooked through.

Remove from the oven and allow to cool in the tin for about 30 minutes before removing.

Serve with natural yoghurt (stir through a spoonful of Bestow Be Cleansed if you have some), and more blueberries.

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We have dusted the cake with a little coconut flour.