Go-To Healing Bowl

Recipe from the new book The Gut-Skin Connection by Bestow Beauty founder Janine Tait & Sheryl Nicholson. Recipe & Photograph by Sheryl Nicholson.

With the addition of healthy protein (salmon), fermented veges (sauerkraut), leafy greens and healthy fats (avocado and dressing), this is a seriously nutritious and colourful bowl.

Serves 1

1 cup roasted, in-season veges (such as kumara, carrots, beetroot, pumpkin)

1 tablespoon sauerkraut

½ cup smoked salmon, flaked

½ cup blanched greens (such as broccoli or asparagus)

½ an avocado, sliced (optional)

½ cup of fresh, raw greens (such as spinach, kale, rocket, lettuce)

Himalayan salt

Beetroot Whip

1 beetroot

1 tablespoon unsweetened coconut yoghurt

½ lemon, juiced

1 tablespoon Bestow Beauty Plus Oil (substitute extra virgin olive oil)

Himalayan salt

For the beetroot whip, preheat oven to 200°C. Wrap beetroot in foil and roast for 45 minutes.
Leave until cool.

Peel off the skin, roughly chop and place in blender along with remaining whip ingredients.
Blend on high until fully combined.

Arrange all the salad ingredients in a beautiful bowl and season with salt. Serve with the beetroot whip, which you can dollop on the food, or thin down with water to make a dressing (it can also be refrigerated for up to three days).