These crackers take 2 hours to cook so plan to cook these when you are spending the day at home. Trust us, they're worth it!
1 cup of sesame seeds
1/3 cup of flaxseeds
1/3 cup of sunflower seeds
1/3 cup of pumpkin seeds
2 tablespoons of psyllium husk
1 teaspoon of fresh rosemary, finely chopped
2 tablespoons of nutritional yeast
1/2 teaspoon of dried onion flakes
1/2 teaspoon of dried garlic flakes
1 tsp salt
2 cups warm water
Mix all the dry ingredients together, add water and mix.
Allow the mixture to stand for 15 minutes to become thick and gooey. It will resemble a dough.
Preheat the oven to 140 degrees celcius on fan bake.
Depending on how thick you would like the crackers to be, line one or two baking trays with baking paper.
We love hummus, and this delicious Carrot Hummus recipe is no exception. Try it with our delicious BONUS Recipe: Seed Crackers or try with cut up veggies!
1 cup of dried chickpeas (or 2 cans of tinned chickpeas)
3-4 medium-sized carrots
2 tablespoons of tahini
Juice of one lemon
1 tablespoon of Bestow Beauty Plus Oil
2 tablespoons of rice wine vinegar
1 inch of ginger
1 clove of garlic
1 teaspoon of cumin
½ teaspoon of turmeric
½ teaspoon of salt
¼ cup of water
1 teaspoon of sesame seeds
1 small handful of fresh coriander
Preheat the oven to 180 degrees celcius.
Soak the chickpeas overnight. Rinse and place in a pot of water. Bring to the boil, reduce the heat and simmer for 1 - 1.5 hours until tender.
While the chickpeas are cooking, line a baking tray with baking paper. Place the carrots on the tray and place in the oven. Roast the carrots for 1 hour.
Whisk the tahini, the juice of one lemon, Bestow Beauty Plus Oil and rice wine vinegar to make a thick paste. Mince ginger and garlic and add to the paste.
Once the chickpeas are cooked, drain them and let them cool. Remove the carrots from the oven. Once the chickpeas and carrots are cool, put them in a food processer with the tahini paste and the remaining ingredients. Blend on high until it reaches the desired consistency. Add more water if needed.
Garnish with fresh coriander, toasted sesame seeds and a swirl of Bestow Beauty Plus Oil.
Pesto is a super multifunctional dip/sauce, but for those of us with congesting skin, the cheese in pesto can cause problems. This cheese-free option is a great recipe to keep up your sleeve.
1 ½ cups basil
½ cup Italian parsley
1/3 cup pine nuts
3 cloves of garlic
1/3 cup sunflower seeds
1/3 cup hemp seeds (or pumpkin seeds)
1 tablespoon Bestow Beauty Oil/Bestow Beauty Plus Oil
2/3 cup Olive oil
Juice of 2 lemons
½ teaspoon sea salt
Places all ingredients in the blender and blend well. If you need more liquid to get it moving use a touch more olive oil. Yumm!
Curried Green Split Pea Soup
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 You will also see that we have cleverly added Bestow Beauty Oil to the swirl of oil on the top for added nourishment.
2 tablespoons of coconut oil
1 onion, chopped
2 cloves of garlic, chopped
1 teaspoon of curry powder
1 litre of vegetable stock
1 1⁄2 cups of organic green split peas, rinsed well
1⁄2 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 sauté 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
Kick Start Green Smoothie
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.
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!
Kevins Yummy Fish Cakes
Wendy's Yummy Bestow Salad Dressing
|250gm smoked fish or cooked salmon
500gm potatoes boiled and mashed
1 tbsp fresh dill (optional)
1 tbsp fresh parsley and/or coriander
salt and pepper to taste
1 beaten egg
bread crumbs or panko crumbs (Japanese breadcrumbs)
4 tbsp oil (or more for frying)
Crush the cooked salmon or fish with a fork, making sure that no bones or skin remain.
Mix the salmon with the mashed potatoes in a large bowl
and add in the herbs.
Season with salt and pepper to taste.
Divide the mixture into parts, and with each, form into a ball and then flatten slightly into disc.
Coat each disc in bread crumbs or panko crumbs.
Warm the oil in a very hot frying pan.
Fry the fishcakes until golden brown.
1/2 Cup Bestow Beauty Oil
4 Tablespoon Apple Cider Vinegar
1 Teaspoon Curry Powder
1 teaspoon Crushed Garlic
1 Tablespoon Brown Sugar
2 Teaspoon Soya sauce
Mix all together & shake & enjoy on any green salads, pasta salads, rice salads.
Tofu Avocado Mayonnaise
200gm of organic tofu
1/2 an avocado
1 tablespoon apple cider vineger
1 tablespoon of Bestow Oil
2 teaspoons dijon mustard
Juice of 1 lemon
2-3 tablespoons of water to achieive desired consistency
ground black pepper
Blend all ingredients together until silky smooth. You could also add a handful of your favourite herbs to blend such as fresh corriander or parsley.
Bestow Salad In A Jar
If you have a hectic lifestyle it's often very difficult to eat healthy lunches while your busy & 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 1st then when you tip your salad out onto a bowl at lunch time everything is still fresh. I you are using avocado like in this example the chop your avocado & mix it with lemon juice 1st before adding a a layer to the jar.
Our Jar Contains
150gm of organic tofu, chopped
1/2 an avocado, chopped & marinated in lemon juice
5 cherry tomatoes
1 small handful of baby spinach leaves
1/2 cup of cooked red quinoa, black & brown rice blend
2 button mushrooms, finely sliced
1/4 of red cabbage, sliced
1 small handful of snow peas sprouts
2 tablespoons of sunflower seeds & pumpkin seeds
Place the lid on your jar & refrigerate overnight or until you are ready to eat it. It will stay fresh for a couple of days in the jar it can be seasoned with salt & pepper & your favourite dressing see below.
Fresh, raw vegetables are full of enzymes that aid your digestion & provide you with loads of vitamins, minerals & antioxidants that fuel your skin & your body.
The tofu & quinoa in the mix ensure you eat all the amino acids you need & the brown rice is a great source of complex carbohydrates to fuel your body. To top it of every nutrient you require for gorgeous healthy skin is provided in this one meal.