Category: Janesce recipes

7 DAYS OF ME CLEANSE All blog posts Janesce recipes

Summer abundance salad with tamari roasted chickpeas

March is our 7 DAYS of ME Cleanse month! It is a beautiful rebalancing ritual to do each autumn and spring, but can be done any time throughout the year. If you want to move towards creating a healthier lifestyle, this gentle yet powerful cleanse is the perfect first step. READ MORE about it.

This recipe is a new one that is great for the 7 DAYS of ME and is also the perfect addition to the Bestow Roasted Tandoori Cauliflower dish if you want more of a meal with a warm element. If you are combining the two then skip the tamari dressing on this recipe and use the creamy coconut dressing on the cauliflower recipe for both dishes.

RECIPE
Tamari dressing
2 tablespoons of tahini
1 tablespoons sesame oil
1 tablespoon of olive oil
1 tablespoon of tamari
1 clove of garlic, minced
1 teaspoons of fresh ginger, minced
Salt and pepper to taste

Roasted chickpeas
1 tin of chickpeas, drained
1 cup of coconut thread
1 tablespoon of tamari
2 tablespoons of sesame oil
1/4 teaspoon of smoked paprika

Salad
1 cup of brown rice, cooked and cooled
1 cup of baby spinach leaves or rocket
1 beetroot, spiralised or grated
2 carrots spiralised or grated
1/4 head purple cabbage shredded
1 small handful of basil leaves, torn
1 ripe avocado, sliced
2 spring onions, finely sliced
1 cup of black beans, drained (optional)
Pumpkin seeds and sesame seeds for topping

Preheat the oven to 200 degrees celsius.

For the chickpeas mix the tamari, sesame oil and smoked paprika together. Spread the chickpeas out on a baking tray lined with baking paper and pat with a paper towel to absorb as much moisture as possible. Add the coconut and toss with the tamari mixture to evenly coat. Roast for 30 to 40 minutes, stirring halfway through, until golden brown. Remove from the oven and cool. Any leftovers will keep well in a sealed jar for up to a week.

For the tamari dressing, shake all the ingredients together in a lidded jar. Any leftovers will keep in the fridge in a sealed jar for up to a week.

For the salad add the brown rice to a large serving dish, add the black beans if you are using them then add all the vegetable ingredients, top with the seeds, basil and roasted chickpeas. Serve with the tamari dressing.

This recipe is perfect for increasing your intake of fresh, salad vegetables in a tasty way. The blend of black beans, chickpeas and brown rice provide you with a complete protein but you can boost it by adding chicken or fish if you wish. This is a wonderful Vital Cleanse lunch option!

Posted by janinetait
7 DAYS OF ME CLEANSE All blog posts Janesce recipes

Simple, nourishing skinfood salad for Spring

All around us we can see signs that Spring is nearly here. From soft pink blossoms and fresh green leaves to the bright yellow daffodils blooming in gardens, nature is awakening. Each day the sun casts a glow of red, orange and gold across the sky as it rises and sets and graces us with more and more light filled hours to enjoy. The sea appears a deeper blue, mirrored by the clear sky.

As nature awakens, so should we. Spring is the perfect time to revitalise those healthy habits that may have lain dormant over winter. To reintroduce fresh and seasonal produce to create simple and healthy meals that will renergise and awaken your body, mind and soul. Take a hint from nature and begin again to bring colour into your life. Include plenty of raw, colourful vegetables to support your skin and give it the nourishment it needs.

Below is one of our favourite meals which encourages eating a variety of raw, coloured vegetables. The heroes of this salad are the carrot, beetroot, cucumber and rocket. See below for reasons why we love these vegetables and consider them ‘superfoods’ in their own right.

Carrot – contains high levels of beta-carotene (converted to Vitamin A in the body) which promotes healthy skin cell turnover and is essential for repair and maintenance of the skin, immunity and regulating sebaceous glands.
Beetroot – high in vitamin c, a nutrient which plays an important role in regulating collagen production and helps with healing

Cucumber – a good source of silica which can increase skin elasticity and boost collagen production

Rocket – high in anti-oxidants which defend against free radicals that cause wrinkles and premature-ageing as well as sulphur needed for skin structure and strength

These amazing ‘superfoods’ combined with healthy fats, protein and carbohydrates from the egg, tuna, brown rice and seeds make for a well balanced, tasty and nutritional meal, perfect for Spring!
TUNA RAINBOW SALAD RECIPE
Serves two
½ cup of brown rice, cooked
1 small can of tuna (185g)
½ carrot, grated
½ a medium sized beetroot, grated
Juice and zest of half a lemon
1 boiled egg, quartered
½ of a telegraph cucumber, chopped
1 tablespoon of sunflower seeds
A handful of rocket
A small bunch of micro greens (optional)

Himalayan or sea salt and pepper

Mix the tuna, carrot and beetroot together with the juice and zest of half a lemon. Place your cooled rice in the bottom of your serving bowl. Top with your tuna mixture, quartered egg, cucumber, sunflower seeds, rocket and
micro greens.

Drizzle over the Bestow lemon dressing (recipe below) and season to taste.

BESTOW LEMON DRESSING RECIPE

Juice of one lemon
1 tablespoon of Bestow Beauty Oil
2 tablespoons of olive oil
1 teaspoon of Dijon mustard
Himalayan or sea salt and pepper to season

To make the dressing, shake all the ingredients together in a jar. Add seasoning to taste.

Posted by janinetait
All blog posts Feature Janesce recipes Janesce skin advice

7 DAYS of ME: New cleanse recipe – stuffed eggplant with hummus dressing

For those of you that are familiar with our 7 day detox plan – 7 DAYS of ME we’ve decided to add a couple of new recipes for our upcoming March 2016 challenge. This one is vegetarian, warm and delicious with lots of vibrant colour.

EGGPLANT RECIPE
1 eggplant, cut in half lengthways
1/4 buttercup pumpkin, chopped into small pieces (leave the skin on for extra texture)
1 cup of brown rice, cooked
1/2 cup of chickpeas, drained (but reserve the liquid)
1/4 cup of fresh thyme, chopped (or 1 teaspoon of dried)
2 tomatoes, chopped
2 garlic cloves, minced
2 spring onions, sliced
1 tablespoon of pumpkin seeds
1 tablespoon of sunflower seeds
1 tablespoon of olive oil
Himalayan salt & cracked black pepper
lemon wedges (to serve)

Preheat oven to 200 degrees celsius.

Toss the chopped pumpkin and the 2 eggplant halves in the tablespoon of olive oil. Place the eggplant on a baking tray face down, add the pumpkin pieces, season well with salt and pepper. Roast for about 20 minutes until golden brown. Remove from the oven and cool for 15 minutes.

Scoop out the flesh of the eggplant with a spoon, leave about 1cm of flesh around the eggplant skin. Place the flesh into a bowl with the roast pumpkin and chickpeas, mash slightly by using a chopping motion with a spoon. Add the brown rice, thyme, garlic, spring onions and tomatoes. Season with salt and pepper, mix well. Fill the two eggplant halves with the mixture – pile it high. Sprinkle with pumpkin and sunflower seeds, place back in the oven to heat through for 10 – 15 minutes.

Serve with a green salad, we have made one with fresh spinach, basil, blanched beans and peas – try adding or exchanging things like avocado slices, kale, spiralised zucchini, asparagus etc (depending what is in season).

Add lashings of hummus dressing (recipe below) and squeeze over lemon wedges.
HUMMUS RECIPE
The rest of the chickpeas from above, drained (but reserve the liquid)
½ cup of tahini paste
4 tablespoons of freshly squeezed lemon juice, or more to taste
1 clove of garlic, chopped
½ teaspoon of Himalayan or sea salt,
or more to taste
¼ cup of water or reserved chickpea liquid
1 teaspoon of cumin powder

In a food processor, blend the chickpeas until smooth. Add the tahini, lemon juice, garlic, cumin and salt. Blend until pureed. With the machine running, drizzle in water or reserved chickpea cooking water, one tablespoon at a time, until you get a very smooth, light and creamy texture. We find we need about ¼ of a cup, but you may need slightly more or less.

Now you have yummy home made hummus to enjoy with vegetable snacks.
HUMMUS DRESSING RECIPE
1/2 cup of hummus
Juice of one lemon
1 tablespoon of Bestow Beauty Oil (optional)
Salt and pepper to taste

Blend all the above ingredients with a stick blender. If it seems too thick, add a tablespoon at a time of water or chickpea liquid until you get the right consistency. Store in a jar in the
fridge for several days.

What is the 7 DAYS OF ME Janesce Vital Cleanse?
7 DAYS OF ME is a gentle, one-week clean-eating detox, which results in a renewed you! It offers a myriad of benefits such as clearer skin and eyes, increased energy and concentration, a feeling of lightness and well-being and weight loss just to name a few. It is a beautiful rebalancing ritual to do each autumn and spring, but can be done any time throughout the year. If you want to move towards creating a healthier lifestyle, this gentle yet powerful cleanse is the perfect first step.

READ MORE ABOUT IT HERE >>

JOIN our closed FACEBOOK GROUP >>

Posted by janinetait
7 DAYS OF ME CLEANSE All blog posts Feature Janesce recipes

Zesty layered fish bake

This is a popular recipe from our 7 DAYS OF ME recipe book and guide. It’s super easy, healthy, vibrant and the whole family will love it.

Serves 2 to 3

Crust
¼ cup of pumpkin seeds
¼ cup of sunflower seeds
2 tablespoons of sesame seeds
Zest of a lemon
Himalayan or sea salt to taste
Pepper to taste
¼ cup of parsley, finely chopped
1 tablespoon of olive oil

Fish
500 grams of fresh fish
3 medium sized tomatoes, sliced
1 clove of garlic, chopped
¼ cup of parsley, chopped
Juice of one lemon
Himalayan salt and pepper

Preheat your oven to 180 degrees celsius. Pulse the pumpkin and sunflower seeds in your food processor until they resemble coarse breadcrumbs. Place in a medium sized bowl and add the sesame seeds, lemon zest, salt, pepper, olive oil and parsley.

Place your fish fillets in an oiled, shallow baking dish. Layer the sliced tomatoes on top of the fish and sprinkle with parsley and garlic. Add salt and pepper and the lemon juice.

Cover with the crust and place in the oven for 20 minutes until crust is golden brown and fish is cooked. Serve with fresh salad and brown rice.

SHOPPING ESSENTIALS

500 grams of fresh fish (We’ve used snapper)
Tomatoes x 3
Italian parsley
Lemons x 1
Olive oil
Pumpkin seeds
Sesame seeds
Sunflower seeds

READ MORE about the 7 DAYS OF ME here >>
Join the 7 DAYS OF ME Facebook Group >>

Posted by janinetait
7 DAYS OF ME CLEANSE All blog posts Janesce recipes

CLEANSE Recipe – Roast Beetroot and Lentil Salad

Here’s a gorgeous lunchtime recipe from our 7 DAYS OF ME Vital Cleanse book. It’s healthy, clean food at it’s best and so vibrant.

ROAST BEETROOT AND LENTIL SALAD RECIPE

Serves two
1 cup of green lentils, cooked
2 medium sized beetroot (we’ve used a mix of red and orange)
1 small bunch of asparagus or beans
1 cup of spinach leaves
¼ cup of sunflower and pumpkin seeds
¼ cup of coriander or Italian parsley, chopped
Micro greens or pea shoots for garnish
Himalayan or sea salt and pepper to season

Preheat the oven to 180 degrees celsius. Cut any foliage off the beetroot and wrap each one in tinfoil. Bake in the oven for 60 minutes. Test that they are cooked by inserting a skewer or fork, if they are still hard bake for another 15 minutes. Remove from oven, allow to cool enough to handle and then remove the skin and chop into chunks.

Bring a small pot containing 1 cup of water to the boil, add the asparagus stems and blanch for 30 seconds. Remove from the pot and rinse in cold water a few times to cool. Set aside.

Mix all the ingredients together, add Bestow lemon dressing (see below), season and serve.

BESTOW LEMON DRESSING

Juice of one lemon
1 tablespoon of Bestow Beauty Oil
2 tablespoons of olive oil
1 teaspoon of Dijon mustard
Himalayan or sea salt and pepper to season

To make the dressing, shake all the ingredients together in a jar. Add seasoning to taste.

Posted by janinetait
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JANESCE vital cleanse part 3

We’ve now finished our Vital Cleanse week! Feeling great, definitely have more energy and clarity and our skin is definitely looking very clear. With the new recipes that we have created I am pleased to say it was a very enjoyable week. For the first few days I did have a slight headache and we have both find that it’s important to always have fruit with you so that you are not skipping the mid-morning or mid-afternoon snack.

It’s our goal now to have a gorgeous Vital Cleanse package ready for launch in February 2015 that will include a recipe book, meal planner, shopping list etc. We are very excited about this and will be spending considerable time over the next few months putting it all together.

Feeling refreshed and inspired!

Posted by janinetait
All blog posts Janesce recipes

Bircher muesli recipe

A good nutritional breakfast does take a little time, however the investment in your health is well worth the effort. A sustainable breakfast will deter snack attacks and the need to satisfy sugar cravings mid morning. You can focus better on tasks, and have more energy to cope with the day ahead.

RECIPE:

• 1 level tablespoon rolled oats
• 1 heaped tablespoon raisins or sultanas
• 4 tablespoons water
• 1 tablespoon of safflower oil mixed with-
• 3 tablespoons natural unsweetened yoghurt
• 1 large apple
• 1/2 banana
• 1 teaspoon raw honey (optional)
• 1 tablespoon mixed nuts and or seeds
• 1 pinch cinnamon (optional)
• Soak rolled oats, raisins & water overnight.

Method:

1. Soak rolled oats, raisins & water overnight.
2. Add grated or chopped apple and chopped banana.
3. Add all other ingredients, mix together and enjoy.

Posted by janinetait