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Our Sundried Tomato Pesto recipe is a fantastic way to up your intake of tomatoes.

3⁄4 cup of sundried tomatoes
1⁄2 cup of pine nuts
2 garlic cloves,
A handful of herbs, chopped (basil or parsley)
1⁄4 cup of olive oil
1⁄4 cup of Bestow Beauty Plus Oil
1 tablespoon of fresh flat leaf parsley, chopped
1 teaspoon of apple cider vinegar
Himalayan salt and freshly ground black pepper

Place all ingredients except the olive oil into the blender, scraping down sides occasionally, until almost smooth. With motor running, add oil in a steady stream. Blend and serve this delicious sundried tomato pesto recipe with all of your favourite dishes.

Tomatoes are very rich in lycopene, an antioxidant that has been shown to greatly reduce the redness that results from sun exposure. In one study, people that consumed tomato paste daily showed an average of 40% less redness than the control group. Another study of 40-50 year old’s showed that people with higher skin lycopene levels also had smoother skin.

Tomato Pesto
  • July 18, 2019

Aioli is one of our favourite condiments here at Lox Holistic Beauty, we’d put it on everything if we could! So we were so happy when Bestow Beauty released their Savour recipe book with this delicious GF, FD, RSF gem in it.

Whip up a batch and delight your senses thanks to Bestow.


1/2 cup sunflower seeds, soaked for at least one hour
1 garlic clove
Juice and zest of one lemon
3 tablespoons of olive oil
1/4 cup of water
Small handful capers, drained and roughly chopped
1/3 cup fresh dill, chopped
Himalayan or sea salt and freshly ground black pepper


Process the soaked sunflower seeds, garlic, lemon juice and oil with a stick blender. Add the water, pulse and add more water if the mayo is too thick.
Add the capers, dill and lemon zest, stir to combine. Season well with salt and pepper.
Exchange the dill for parsley or basil for a different flavour.
Makes half a jar, stores for 2 days in the fridge.
  • June 13, 2019

Excess Persimmons that you’re not sure what to do with? Bestow Beauty has got your back!

This delicious Tamarillo Salsa recipe is the perfect alternative to the famous tomato that you know and love.


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.

Devour the Tamarillo Salsa!

  • June 13, 2019

Roasted Chickpea Ingredients:

Roasted chickpeas
1 400g can chickpeas, drained
1 tablespoon of olive oil
½ teaspoon of paprika
½ teaspoon of cumin
Himalayan or sea salt
Black pepper, freshly ground


Salad Ingredients:

1 large kumara, peeled and chopped into chunks
1 small head broccoli, cut into florets
1 aubergine, chopped into chunks
1 teaspoon smoked paprika
1 teaspoon of cumin seeds
1 cup of brown rice, cooked
4 tablespoons olive oil
2 tablespoon lemon juice
¼ teaspoon of Himalayan or sea salt
Black pepper, freshly ground
1 handful of rocket
1 small bunch of kale, roughly chopped
1 small handful of fresh coriander leaves, roughly chopped
Himalayan or sea salt
Black pepper, freshly ground


In a large bowl or bag mix together the kumara, aubergine, two tablespoons of olive oil, smoked paprika, cumin seeds, salt and pepper. Combine to evenly coat the vegetables. Place the kumara and aubergine on a oven tray lined with baking paper. Roast for 30 minutes or until golden brown.

While the vegetables are roasting, drain the chickpeas and pat dry with a paper towel. Place the chickpeas on a roasting tray and drizzle with the olive oil, sprinkle with the paprika, cumin, salt and pepper. Stir to coat, place in the oven to roast until golden and crisp. This takes approximately half an hour. Shake the tray gently halfway through.

Once the vegetables are cooked, toss through the kale, rocket and coriander, stir in the vinagerette. Arrange in a large bowl or platter over the cooked brown rice. Scatter over the roasted chickpeas and serve with the hummus dressing.

  • May 22, 2019