February 19, 2018

Coffee Lover's Collagen Shake

Coffee Lover's Collagen Shake

Serves 1


1 cup cold brewed coffee

1 cup almond milk

1 ripe banana

2 tablespoons of Peptipro Collagen Hydrolysate powder

1-2 teaspoons of ground flax meal

1 teaspoon of raw honey

1 teaspoon of cinnamon powder

Ice cubes to serve (optional)

Cacao powder or nibs to sprinkle (optional)


1. Place all the ingredients in a blender and blitz for a few seconds until smooth and creamy.

2. Pour into a glass over ice cubes and sprinkle with cacao nibs or powder.

3. The coffee will naturally separate to the bottom if not drunk immediately. Stir to incorporate and enjoy!

June 29, 2017

peptipro ›

Caramelized almond and coconut chocolate bark with Collagen powder

Caramelized almond and coconut chocolate bark with Collagen powder


150 grams of cacao or cocoa butter

¾ cup of premium cacao

2 tablespoons of Peptipro Collagen Hydrolysate (Blue Tub)

2 tablespoons honey or maple

2 teaspoons vanilla extract


Caramelized almond and coconut

4 tablespoons of flaked almonds

3 tablespoons of shredded or flaked coconut

½ teaspoon Himalayan salt

2 teaspoons honey or maple


1.  Cut up the cacao/cocoa butter into small pieces and place into a double boiler. This is done easily with 2 different sized saucepans or a saucepan with a heat-proof glass bowl on top. Fill the bottom saucepan with a third water then place the smaller saucepan or bowl on top - ensure absolutely no water spills in on the cacao butter.


2. On the stovetop heat the double boiler on a low heat to gently melt the cacao/cocoa butter.


3. Cacao and cocoa butter are heat sensitive, so it mustn’t be over heated. To ensure this, remove the cacao butter from the heat before it has completely melted. Ideally leave a quarter un-melted – it will slowly melt with the existing heat away from the stove.


4. Separate the 2 saucepans. Reserving the saucepan with hot water – you might need it later.


5. Add the honey, vanilla and Collagen Hydrolysate powder and stir with a wire whisk to thoroughly combine. The honey and collagen powder will naturally want to settle at the bottom. This is ok for now.


6. Set aside to cool down to room temperature. Leave it about 10 – 15 minutes.

NOTE: If the chocolate mixture is poured when it is too hot the honey will sink to the bottom and the cacao/cocoa butter will set white on the top.


7. While waiting for the chocolate to cool, line a lamington tin with a piece of baking paper - large enough to fold up the sides of the tin.


8. Place the coconut and flaked almonds in a small fry pan on the stovetop. On a low heat brown the nuts. Stir continuously with a spatula to ensure none burn.


9. Add the honey and stir quickly to coat. Continue to stir and turn the nuts with a spatula for 1 minute – this will caramelize the honey and set hard without being sticky. Set aside.


10. Thoroughly whisk the chocolate once more, and continue whisking while pouring into the prepared tray. Lift the tray and angle to guide the chocolate evenly into all corners.


11. Sprinkle the honey toasted nuts evenly over the chocolate.


12. Allow the chocolate tray to cool and set thoroughly at room temperature.

Note: Do not put the chocolate in the fridge until it is completely cool. Sudden changes in temperature may cause the cacao fat to separate and form a white marble effect on the top. If this does occur; it will taste just fine but won’t look as shiny and delicious.


13. When the chocolate is completely set, lift it out of the tray via the baking paper and chop up with a knife or break apart.


The chocolate bark may be kept sealed in the fridge or in a cool cupboard away from direct light for several weeks.

June 12, 2017

Peruvian Superfoods Collagen & Orange Chia Mousse

Peruvian Collagen & Orange Chia Mousse

Peruvian Superfood

Serves 4:


  • 4 medjool dates – seeds removed
  • 1 cup coconut cream
  • Juice of 1 orange (approx. 1/2 a cup)
  • ¼ cup chia seeds
  • 1/3 cup cacao powder
  • 1/4 cup Peruvian Collagen Superblend
  • ¼ cup of maple syrup
  • Slices of orange to decorate




Deseed and chop the dates into small pieces.

Place the chia seeds, coconut cream, orange juice and maple syrup into a high-speed blender and blend into a thick, smooth paste. This may take several minutes.

Add the cacao and Peruvian Collagen Superblend then continue to blend, stopping to scrap down the sides until the mixture resembles mousse.

Spoon the chia mousse into glasses and refrigerate.

Best eaten on the day but they will last  2-3 days.

February 26, 2017

Protein Pumpkin & Parmesan Muffins with Chorizo Sprinkle

Protein Pumpkin & Parmesan muffins with chorizo sprinkle

Makes 10 muffins – best served warm!


  • 2 cups almond meal
  • 2 tablespoons of Peptipro Collagen Hydrolysate powder (blue tub)
  • 1 cup finely grated pumpkin (firmly packed)
  • ½ cup olive oil + 1 tablespoon
  • 1 medium sized onion finely chopped
  • 3 eggs
  • 1 teaspoon of apple cider vinegar
  • 1 teaspoons of finely chopped fresh rosemary
  • ½ cup grated parmesan (or other aged hard cheese)
  • ½ teaspoon of Himalayan salt
  • generous grind of cracked pepper
  • 1 small chorizo salami cut into chunks
  • additional parmesan for sprinkling (optional)


    1. Preheat oven to 160 degrees Celsius
    2. Line muffin tin with 12cm square pieces of baking paper or muffin liners.
    3. Sauté chopped onion with 1 tablespoon of olive oil on low heat until soft and caramelized. Set aside briefly until cool enough to add to batter
    4. In a large bowl whisk all the together to form a thick batter.
    5. Spoon into prepared muffin cases. ¾ full.
    6. Place small chunks of chorizo on top and sprinkle with additional parmesan cheese.
    7. Bake in the oven for 20 minutes.

    Best eaten straight out of the oven!
    February 10, 2017

    Espresso Fudge Brownie with Collagen Hydrolysate Gelatin

    Espresso Fudge Brownie with Collagen Hydroylsate Gelatin


    ½ cup almond meal

    ¼ cup coconut flour

    1 ¼ cup cacao

    1/3 cup Peptipro Collagen Hydroylsate beef gelatin

    1 cup coconut sugar

    ¼ teaspoon salt

    ½ teaspoon bicarb soda

    ½ cup strong coffee

    ½ cup (120 grams) coconut oil melted

    4 eggs

    1 tablespoon of vanilla

    ½ cup walnuts for decoration (optional)


    1. Preheat oven to 170 Degrees Celsius
    2. Line 8” x 8” cake tin with baking paper
    3. Place all the ingredients (except walnuts) into a food processor and blend until a smooth creamy chocolate batter.
    4. Pour the batter into the prepared tin.
    5. Decorate with walnuts
    6. Bake for approx. 15 minutes. The brownie is best slightly undercooked.
    7. Allow to cool before slicing.
    December 12, 2016

    Collagen and Vitamin C

    Vitamin C and collagen: understanding the connection

    You may have heard about the importance of collagen for forming connective tissues to give your body support and shape. What you will be surprised to learn is that without vitamin C, your body won’t be able make collagen causing long-term health effects.

    What is vitamin C?

    Vitamin C is an essential micronutrient needed for tissues that make your body function. It is normally transported through your bloodstream for growth and repair of tissues in your body.

    Vitamin C acts as an antioxidant and prevents cells from breaking down in your body after they have been damaged from exposure to the sun, smoke or harmful compounds in your body.

    How does vitamin C help make collagen?

    Collagen is a protein made up of long fibrous chains, called polypeptides. Each link in the chain is an amino acid that keeps the collagen protein stable and mature.

    Vitamin C has a vital role during the assembly of the amino acids in collagen protein’s polypeptide chains. In particular, two essential amino acids, proline and lysine, use vitamin C to combine and link together in the collagen polypeptide chains.

    Without vitamin C, collagen formation is disrupted as the links in chains between these amino acids cannot form, weakening the collagen protein.

    Vitamin C deficiency effects on collagen in your body

    Collagen is an important protein that makes up all the connective tissue that holds your body together. It is considered a building block of your body that fills in-between your muscles, skin, arteries, organs and bones to anchor and keep strong.

    Your body continuously needs collagen to maintain and repair connective tissues lost to daily wear and tear.

    A deficiency of vitamin C, known as scurvy, in your body means collagen is not formed properly. The protein is weakened becomes less stable and more-temperature sensitive.

    If the collagen protein is broken down it leads to a weakening of all the collagenous structures in your body. This can cause tooth loss, joint pains, bone and connective tissue disorders and poor wound healing.

    Where to source vitamin C

    Clinical studies have shown applying vitamin C directly to your skin in creams, serum or patches stimulates a higher production of collagen in your skin, reducing the effects of skin damage from the sun.

    However, your body doesn’t naturally produce vitamin C. To keep up levels in your bloodstream for other parts of your body, you need to ensure you are eating enough in your diet.

    Vitamin C is a naturally occurring nutrient that can be found in a variety of fresh fruit and vegetables. Two of the highest sources of Vitamin C in the world are Kakadu Plum and Camu Camu. You will find Camu Camu in our Peruvian SuperBlend Collagen

    Your body can get adequate amounts of vitamin C by including:

    • Citrus fruits
    • Green leafy vegetables
    • Strawberries
    • Tomato
    • Papaya
    • Broccoli.

    You can take a supplement of vitamin C orally to improve the levels in your bloodstream.

    Want to learn more about the importance of supplements?

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    Traikovich, S.S. Use of topical ascorbic acid and its effect on photodamaged skin topography Arch Otolaryngol Head Neck Surgery 1999; 125(10):1091-8

    December 07, 2016

    Chocolate and blueberry cheesecake – grain free and sugar free

    Chocolate and blueberry cheesecake – grain free and sugar free

    Blueberry Cheescake

    Store bought blueberries are well known for being sprayed with a multitude of pesticides. For this reason, I highly recommend using organic blueberries; either frozen or fresh. I used frozen berries in this recipe.



    Muslin cloth for dripping yoghurt

    9-inch spring form cake tin

    Yoghurt maker (optional)

    Hand held stick blender (optional)

    Food processor or blender (optional)

    Electric cake beaters (optional)





    1 cup almond meal

    1 cup desiccated coconut

    40 grams of butter or coconut oil

    1/3 cup raw cacao or premium cocoa

    1 tablespoon of honey



    2 cups yoghurt (homemade or plain Greek) dripped to remove the whey. Find out how here

    200 grams of pure cream

    ¼ cup water

    1 ½ tablespoons of gelatin powder (red tub)

    2 teaspoons of vanilla



    ½ cup blueberries for making the jelly

    1 cup of blueberries for inside the jelly

    1 ½ cups water

    2 tablespoons of gelatin powder (orange tub)

    1/8 teaspoon of powdered stevia or a few drops of liquid

    ½ tablespoon or more to taste of Honey


    Extra blueberries for decorating the cheesecake





    1. Preheat the oven to 160 degrees Celsius.
    2. Grease the bottom of the spring form tin with either butter or coconut oil.
    3. Combine all the ingredients in a blender or food processor until the mixture forms a dough-like consistency.
    4. Press the dough into the greased cake tin with the tips of your fingers or the back of a spoon.
    5. Bake for only 5 minutes. The base is best barely cooked! Note: It may rise in the oven but it will flatten again once it cools.
    6. Allow to cool completely before adding the creamy cheese layer.



    1. Drip the yoghurt in a muslin cloth for 1 – 2 hours. This can be done the day before or before you begin the base.
    2. Place the dripped yoghurt, cream cheese in a large mixing bowl and set aside.
    3. In a small saucepan mix together the water and gelatin powder until it forms a thick paste.
    4. Place on a low heat and stir until the paste liquefies. Do not boil.
    5. Remove from the heat and add the honey and vanilla.
    6. Slowly whisk in the cream. Note: the chilled cream will immediately begin to set the gelatin. If the mixture is beginning to set too quickly, briefly return to a low heat to ensure the cream and gelatin is thoroughly combined. Do not overheat or boil.
    7. Allow the cream mixture to cool to below 40 degrees Celsius before adding mixture into the dripped yoghurt.
      Note: Yoghurt has live bacteria in it that is heat sensitive.
    8. When it has cooled sufficiently, quickly mix the cream mixture into the dripped yoghurt. I use electric beaters for this but it could be done by hand. The chilled dripped yoghurt will begin to set the gelatin so it is best to work fast!
    9. Spread the creamy yoghurt mixture onto the base. It sets quickly. Use a knife to even and smooth the top.
    10. Wipe the sides of the cake tin with a damp clean cloth.
    11. Sprinkle 1 cup of thawed berries onto the creamy yoghurt layer.



    1. In a small saucepan simmer the blueberries in water for approximately 10 minutes.
    2. Remove from heat and blend fruit and water with a hand stick blender
    3. Add stevia and honey. Add additional honey if you like. Do not add more stevia or else a bitter taste may result.
    4. Add gelatin powder and stir.
    5. Return to a low heat and continue to stir until gelatin powder is completely dissolved. Do not boil.
    6. Allow blueberry mixture to cool down but not begin to set. (under 40 degrees Celsius is best)
    7. Gently pour the blueberry gelatin mixture over the back of a spoon and onto the creamy cheese layer.
    8. Place in the fridge to set.


    Serve with extra blueberries and a dollop of cream.

    Many thanks to Barb for making this for us...

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