PROTEIN BOOSTED CAULIFLOWER HUMMUS
1 medium head of organic cauliflower
3 tablespoons of olive oil
3-4 garlic cloves, whole with skins removed
1/2 cup of tahini
Juice of half a lemon or more to taste
1/4 cup of Peptipro Collagen Hydrolysate powder
1/4 teaspoon of fine chilli powder (optional)
1/4 teaspoon of paprika or smoked paprika
1 teaspoon Himalayan salt
Extra virgin olive oil to drizzle on top
Preheat the oven to 180 degrees Celsius
Grease a tray with olive oil.
Chop the cauliflower into small florets and place on an oven tray together with the peeled whole garlic cloves.
Roast for 45 minutes, stirring half way though. Remove from the oven and set aside to cool.
Place the roasted cauliflower and garlic into the food processor and blitz until smooth.
Add the remaining ingredients and process until well combined. Add more lemon juice or spice to taste. Transfer the hummus to a serving bowl.
Drizzle with olive oil and dust with paprika and serve at room temperature.
Cauliflower hummus is best enjoyed the same day but can be sealed and kept fresh for 3 days in the fridge.
SUPERGREENS NUTS & SEEDS ENERGY BARS
1.5 cups pitted dates (190 grams)
1 cup boiling water
1/2 cup smooth peanut butter (or nut butter of your choice)
1/4 cup tahini
1/4 cup honey
1 teaspoon vanilla
1/4 cup coconut oil melted
1/2 cup almonds (preferably activated)
1/2 cup pistachios
1/2 cup pepitas (preferably activated)
1.5 tablespoons of Peptipro Supergreens Collagen powder
3 cups puffed Amaranth
1/4 teaspoon salt
250 grams dark chocolate (I use 70%)
1/4 cup coconut oil
2 tablespoons finely chopped pistachios for sprinkling
Grease a 12 x 8 inch lamington tin with coconut oil.
Pour the hot water over dates and let sit for 5 minutes to soften then discard the water.
Blend the dates, coconut oil, peanut butter, tahini, honey and vanilla in a food processor until a smooth ball forms.
Remove the mixture from the food processor and place into a large mixing bowl. Combine the almonds, pistachios, Supergreens Collagen powder and salt in the food processor and blend until coarsely chopped.
Add the nut and puffed amaranth to the date mixture and mix together with your hands. Press the mixture into the greased tray and refrigerate.
Melt the dark chocolate and coconut oil in a heat proof bowl over a saucepan of gently boiling water.
Pour the melted chocolate over the Supergreen slice and sprinkle with chopped pistachios and additional Peptipro Supergreen Collagen powder if desired.
Return to the fridge to set.
Cut into pieces and store in the fridge for up to 1 week.
GRAIN FREE FOCACCIA BREAD
Makes 1 x 30 cm diameter focaccia bread
1. 3/4cups almond meal
1/4 cup psyllium husk
1/4 teaspoon of garlic powder
1/4 teaspoon of Himalayan salt
1/4 teaspoon of bicarb-soda
2 teaspoons of apple cider vinegar
3 egg whites
1/2 cup of warm water
Sesame seeds to sprinkle
Olive oil for greasing the tray
Drizzle of olive oil
2 cloves of crushed garlic
Sprigs of fresh rosemary
Kalamata olives, pitted and sliced
Preheat oven to 170° Celsius. Grease a 30cm pizza tray with olive oil
Add all the ingredients to a food processor and blend for approx. 30 seconds to form a thick batter. Please note that this batter will remain sticky and will not roll or behave like conventional pizza dough.
Scrape the batter out of the food processor onto the greased pizza tray and spread to the sides with a spatula. Level the surface as much as you can.
Sprinkle with sesame seeds.
Place in the oven for 25 minutes or until it is cooked in the middle and the crust is crispy.
Best enjoyed warm with butter or olive oil.
SUPER LOADED CHOCOLATE BARK
Makes roughly 7 x 10 inch slab
200 g dark chocolate chopped
30 grams cacao butter
1 teaspoon of raw honey
1 teaspoon of vanilla
1 tablespoon of Peptipro Supergreens Collagen
Handful of goji berries
Handful of whole almonds (preferably activated)
Handful of flaked coconut
Sprinkle of bee pollen
Line a tray with baking paper. Melt the dark chocolate in a bowl over a pan of
gently simmering water. Do not let water into the chocolate.
Melt the cacao butter in the same way. Remove and allow to cool down a little then add the honey, vanilla and Peptipro Supergreens Collagen powder to the melted cacao butter and stir with a spoon until well incorporated. Set aside until required.
Pour the melted dark chocolate onto the prepared baking sheet and use a spatula to spread it out into a rough rectangle shape.
Scatter with almonds, goji berries, coconut flakes, and bee pollen.
Spoon, dollops of green chocolate on top of the fruit and nuts.
Add more nuts and seeds into the green chocolate to complete.
Set aside to set then snap apart or use a sharp knife to chop the slab into pieces.
Store in an airtight container for up to 2 weeks.
TUMMY TAMING ICED TEA MOJITO
2 peppermint tea bags
6 cups of boiling water
2-3 tablespoons of Peptipro Collagen Hydrolysate powder
1-2 teaspoon of raw honey
Small bunch of fresh mint leaves
Boil 6 cups of water.
Pour the hot water into a heat proof jug or large glass jar.
Add the teabags and let steep for 20 minutes. Add the juice of 1 lime, honey and Peptipro Collagen Hydrolysate powder and stir with a long spoon to incorporate.
Allow the tea to cool down to room temperature and then transfer to the fridge to chill.
Before serving, slice the remaining limes into rounds. Place ice cubes, slices of lime and a generous sprig of fresh mint into each glass before pouring in the chilled tea.
Iced tea Mojito may also be made with black tea, green tea or any other herbal digestive tea combination that you enjoy!
IMMUNE BOOSTING ELDERBERRY GUMMIES
3/4 cup dried elderberries
1 tablespoon of dried licorice root
1 tablespoon fresh ginger root, thinly sliced
1 cinnamon stick
4 whole cloves
3 cups water
1 - 2 tablespoons of raw or manuka honey
2.5 tablespoons of Peptipro Gelatin powder
.5 cup water
Gummies can be made in silicone moulds or in a glass dish, lightly greased with coconut oil and then cut up into squares.
Combine the elderberries, water and spices in a small saucepan and bring to a boil. Once boiling, reduce the heat to low and simmer for 45 minutes.
While simmering, prepare the gelatin. In a small ceramic bowl combine the Peptipro Gelatin powder and half cup of water. Stir for a moment and then set aside to swell and become gell-like.
Strain the infused berry and spice mixture through a nut-milk bag or muslin cloth into another saucepan or heat-proof jug. Squeeze as much juice out of the berries as you can.
While the syrup is still hot, break apart the gelatin and add to the elderberry syrup. Stir for a moment until the gelatin has dissolved. If your gelatin needs additional heat to fully dissolve, you can return the syrup to the stovetop, however do not boil the syrup.
Add the honey and stir well. Place the silicone moulds on a baking tray to make lifting to the fridge spill proof.
Pour the syrup into the moulds and then transfer to the refrigerator for 30 minutes to set firm.
Pop the gummies out of the moulds and store in an airtight container in the fridge for 1 week.
RHUBARB & CARDAMOM PANNACOTTA
Coconut Panna Cotta:
2 x 400ml tins of organic coconut milk
3/4 tablespoon of Peptipro Gelatin powder
3/4 teaspoon of cardamom powder
1/4 cup raw honey (or more to taste)
1 tablespoon of vanilla
Pinch of fine Himalayan salt
Rhubarb Compote Jelly:
6 stalks of organic rhubarb
1 cup of freshly squeezed orange juice (approx. 2 oranges)
1/2 tablespoon of Peptipro Organic Gelatin powder
1/2 teaspoon of cardamom powder
1 tablespoon of raw honey (or more to taste)
Coconut Panna Cotta:
In a small ceramic bowl combine the Peptipro Gelatin powder and half a tin of coconut milk. Stir for a moment and then set aside for 5 minutes to swell and become gel-like.
Combine the remaining coconut milk, cardamom powder, salt and vanilla in a medium sized saucepan and heat on the stove-top to warm. Remove it from the heat before it boils.
Add the swollen gelatin and stir to dissolve then add the honey and stir to incorporate. Pour into dessert glasses and then transfer to the fridge for 2 hours to set.
Rhubarb Compote Jelly:
Wash the rhubarb, remove the dry ends and chop into 3 cm lengths or to suit your dessert glasses. Strain the orange juice to remove the pulp.
In a small ceramic bowl combine the Peptipro Gelatin powder with half the orange juice. Stir for a moment and then set aside for 5 minutes to swell.
Combine the chopped rhubarb, remaining orange juice and cardamom powder in a small saucepan.
Gently heat until the rhubarb is soft but not falling apart. Watch carefully because they cook quickly!
Take the pieces of rhubarb out of the saucepan as they are ready, and place neatly on a plate so that they keep their stalk-like shape as they cool.
When all the rhubarb is cooked, remove the juice from the heat. Break apart the gelatin and stir into the hot juice to dissolve.
Finally, add the honey and stir to incorporate. Set the syrup aside to cool for 5 minutes.
Take the coconut pannacotta glasses from the fridge. Stack pieces of cooled rhubarb in the centre of each. Pour over the syrup and transfer to the fridge for 1 hour to set.
For freshness, keep covered & serve straight from the fridge. Best eaten within 4 days.