11 Sep Real Foodie Interview – Janine Tait Bestow Beauty
I first discovered the inspiring Janine about 4 years ago when I first visited Lox Spa in Greerton, Tauranga. I simply loved walking in there, it was within seconds I felt de-stressed and relaxed. I was heading in there for a facial and I learnt so much more about the whole philosophy behind the business. Every little detail was thought of and my treatment was perfect. Janine is not only the women behind Lox, but also behind Bestow Beauty which is a philosophy of skincare, made up of exquisite rituals and functional foods lovingly created to support your inner health and outer beauty.
Who is Janine Tait?
Janine Tait has been a beauty therapist for over 30 years. She takes a holistic approach to beauty by teaching her clients the importance nutrition plays on skin health. Janine is also the owner of Lox spa and the creator behind Bestow Beauty.
What was your turning point that made you search for real health?
Seeing the difference working from the inside made to my clients who were battling with skin problems.
Would you say you are a “live to eat,” or “eat to live” kind of person??
Eat to live.
How do you like to move your body?
I enjoy breath-based exercise like yoga or Pilates as it calms my mind as well as working my body.
How would you describe your philosophy around food?
It should nourish your body and your mind.
How would you describe your philosophy around exercise?
It should be enjoyable and not stress out your body or nervous system.
What does your typical days food look like?
My ‘Overnight Oats’ for breakfast, a salad with good quality protein for lunch (recently I have been getting my lunch from Wild Earth Café) and my husband cooks a lovely healthy meal for me in the evenings.
What’s your go to meal to cook?
Generally I prefer an easy to prepare salad with some good quality protein such as the Nourishing Bowls in the Bestow Within – natural food journal volume II
Name your top 3 people you admire the most?
My friend Theresa Gattung – She was the CEO of Telecom, one of New Zealands largest companies at a very young age and now she has started her own business, My Food Bag, supplying nutritionally balanced, organic meals to busy families. She is an incredibly savy business woman but she balances that out with her incredibly generous and caring nature. She is the patron of the Cambodia Charitable Trust, amongst other charities, and she helps support many young women, giving them a chance at a better life.
My Sister Denise who started the Cambodia Charitable Trust about five years ago from nothing and now support over 8 schools and positively impacts on over 8,000 young children’s lives.
My business partner in the Bestow Within – Natural Food Journals, Sheryl Nicholson. She’s creative, cleaver and makes the healthiest food taste great. Her inspiring recipes and photography encourage people to make changes for the better that support their health. She’s a true food goddess.
What’s one of the biggest health myths you would love the world to really understand?
Where do I start! Over cleansing your skin causes more problems than it solves. Chocolate really does cause pimples in people who are genetically sensitive. And lastly, scrubbing vigorously at your skin makes it more vulnerable to aging.
What does being foreverfit mean to you?
Taking time each day to look after yourself.
What is so great about this recipe you are sharing?
These crackers are easy to make and form the basis for a healthy, quick snack anytime of day. Having options like this around helps avoid us reaching for those bad choices when we get hungry.
Where can people find you?
I am based in Tauranga. My website is www.bestowbeauty.com
Amaranth Crackers Recipe
- 2 cups amaranth flour
- 2 tablespoons olive oil
- 1 tablespoon honey (optional)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon sunflower seeds
- 1 tablespoon flax seeds
- 1 tablespoon sunflower seeds
- 2 teaspoons of rosemary, finely chopped
- 1/3 cup water
- Heat oven to 175°C.
- In a processor add amaranth flour, baking powder, salt, honey, olive oil, seeds, rosemary and blend. Slowly add the water until a dough forms without it being sticky.
- Roll out on baking paper to a 2-3mm thickness. Cut shapes with a cookie cutter. Prick each cracker a couple of times with a fork and bake for 15 – 20 mins until golden brown. Allow to cool and store in an airtight container.