Bestow Within Volume I

BESTOW WITHIN the natural food journal volume I

Janine Tait & Sheryl Nicholson 1

BESTOW WITHIN the natural food journal – Volume I PROLOGUE We believe that nourishing your body with healthy food is important for so many aspects of your life. It supports your wellness, energy, happiness and appearance. But so often a healthy diet is perceived as deprivation, we focus on what we can’t have rather than what we can. We would like to introduce some beautiful rituals into your daily life that nurture and support you. So here is our selection of delicious recipes that bestow health and radiance to your being and your skin.

gluten free | refined sugar free | dairy free

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EGG & VEGGIE STACK Preheat oven to 200°C. Slice kumara into 6mm round discs. Coat with a little oil, place in a single layer on a baking tray.

Bake for 30 minutes or until golden and cooked through. Halfway through the roasting time wash and slice the tomatoes in half. Place on a second baking tray with the sliced onion, and roast in the oven for 15 minutes or so, until soft. Keep in the oven until ready to serve.

1 large kumara 1 dozen cherry tomatoes 2 large handfuls spinach 2 medium red onions 4 eggs 1 tablespoon of apple cider vinegar Coconut oil to cook Olive oil (optional) Himalayan or sea salt & pepper

Once the onions, kumara and tomatoes have all finished cooking, bring two pots of water to the boil, one for the spinach and one for the poached eggs.

Fresh herbs such as basil, thyme, parsley, oregano, chopped

Add the vinegar to the pot for the eggs.

Wash the spinach and add to the other pot, wilt and strain.

High in protein, this breakfast will sustain you through the morning.

Kumara is also one of the most nutritious of all vegetables. It is a good source of antioxidants, protecting your skin from ageing.

When the poached egg water is boiling, stir with a spoon in a circular motion and drop in each egg, one at a time to poach.

Create your stacks by layering 3– 4 kumara slices, then some wilted spinach, a few roasted tomatoes, the onion rings and top with the poached egg. Add some extra roasted tomatoes around the base of the plate, drizzle with a little olive oil and grind salt and pepper over your stack, sprinkle with fresh herbs. Serve.

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MOROCCAN PARSNIP COUSCOUS Dressing:

2 cups of parsnips, peeled and chopped

1 tablespoon of cold-pressed olive oil

1 cup of raw walnuts 1 clove garlic

1 tablespoon of Bestow Beauty Oil

8 sun dried, organic apricots, diced (or sultanas or dates)

1 tablespoon of apple cider vinegar

Zest of 1 lemon or lime Himalayan or sea salt

Juice of 1 lemon or lime

A good handful of herbs such as coriander, mint, parsley

½ tablespoon of raw honey ½ tablespoon of minced ginger

Himalayan or sea salt and pepper

½ teaspoon of cinnamon ½ teaspoon of cumin powder ½ teaspoon of turmeric

Blend the parsnips, garlic and walnuts in a food processor until it makes a couscous type consistency. Add all dressing ingredients to a screw top jar and shake to mix. Then simply add all the other ingredients, stir in enough of the dressing to your liking and store the rest. Season to taste and serve.

Try other dried fruits as well such as dates, currants or sultanas to really bring out the Moroccan flavour.

If you’re not really a parsnip lover we urge you to try this, you will be pleasantly surprised!

This is another fantastic raw recipe ensuring you preserve all of the delicate nutrients it contains and making sure your food packs more ‘punch’. Walnuts are also a rich source of monounsaturated fats and omega 3 fatty acids.

These fats help keep our skin supple and glowing.

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