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November 30, 2018


PEANUT BUTTER & CACAO GUT GUMMIES

Obsessing over Keep It Simple Shani's PEANUT BUTTER & CACAO GUT GUMMIES!!!

Try out her delicious (and healthy) gummy recipe below 🍫

Makes 15 gummies - Depending on the size of your mould

INGREDIENTS
• 1 can of coconut cream 400ml
• 5 teaspoons of gelatin
• 5 teaspoons of rice malt or
more to taste
• 3 heaped teaspoons of cacao
• 2 heaped tablespoons of
Mayvers peanut and coconut
spread
• Small pinch of Himalayan sea salt

SIMPLE RECIPE
1. Add all ingredients (except gelatin) in a saucepan, using a whisk, stir until
combined.
2. Add the gelatin and continuously stir until it has dissolved.
3. Pour into silicone mould and place in fridge or freezer to set.

 

November 19, 2018


PEANUT BUTTER AND CACAO FUDGE

Here at Gelpro we are big fans of Keep It Simple Shani and her every day, simple, health conscious recipes!

One of our favourites is her PEANUT BUTTER & CACAO FUDGE.. Must we say more 🤤

INGREDIENTS
• 1⁄2 cup peanut butter
• 1⁄2 cup coconut oil
• Pinch salt
• 1⁄4 cup cacao powder
• 1 teaspoon gelatin
• 1/3 cup rice malt or xylitol

SIMPLE RECIPE
1. Melt all ingredients (except crushed peanuts and cacao) in a saucepan
over a low heat.
2. Spoon out a small amount of the peanut mixture into the silicone ice cube
tray moulds.
3. Place in the freezer to set for 20 mins or until a firm surface has been
formed.
4. Add the cacao to the remainder of the mixture, and then evenly pour out
the mixture on top of the peanut base.
5. Place in freezer to set. Roughly 1 hour.

 



November 07, 2018


BOTTLEBRUSH LOLLIES

BOTTLEBRUSH LOLLIES BY Primal Influence Kids

https://www.facebook.com/primalinfluencekids/

Turning flowers into food!

A fun and healthy activity you can do with the kids is to go for a walk around the neighbourhood to try and find Bottlebrush flowers, cut a few from the tree, take them home, use them to make a beautiful pink tea then turn that tea into LOLLIES!

The tall trees (from the Callistemon genus related to the paperbark family) with pink and red bottlebrush flowers in bloom at the moment are perfect. They're native, they create a lovely pink liquid when simply boiled in water for a couple of minutes then strained, and can be easily turned into pretty pink lollies that are obviously healthy for growing and active kids' muscles, joints and tummies.

Recipe:

1. Place about 5 or so bottlebrush flowers into a saucepan on the stove with a little more than enough boiling water to cover the flowers
2. Let simmer for a few minutes until the flowers seem to have lost some of their colour when you use tongs to lift them out, and also the colour of the water is a nice deep pinky red
3. Strain so you keep the liquid and discard the rest
4. Measure 2 cups liquid, return to the stove in the saucepan and slowly sprinkle in, bit by bit while whisking quickly, 4.5 tbsp pure grass-fed beef gelatin powder
5. When the granules have dissolved add in about 2-3 tbsp raw honey to sweeten (or more depending on your taste). Whisk until stirred through properly
6. Next pour the liquid into a jug with a lip and fill silicon
moulds of choice (I used mini cupcake moulds) sitting on a firm and flat tray or board then transfer the board or tray to the fridge
7. It'll take a couple of hours for the gelatin to set and the liquid to firm up

Then you have Bottlebrush Lollies!!

Remember to leave some flowers on each tree you find, as they're pretty important to birds and bees.

Happy foraging + cooking!

October 23, 2018


PROTEIN BOOSTED CAULIFLOWER HUMMUS

PROTEIN BOOSTED CAULIFLOWER HUMMUS

Ingredients:

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

 

Method:

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.

 

October 15, 2018


SUPERGREENS NUTS & SEEDS ENERGY BARS

SUPERGREENS NUTS & SEEDS ENERGY BARS

Ingredients:

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

Method:

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.

October 02, 2018


GRAIN FREE FOCACCIA BREAD

GRAIN FREE FOCACCIA BREAD

Makes 1 x 30 cm diameter focaccia bread

Ingredients:

1. 3/4cups almond meal

1/4 cup psyllium husk

1/4 cup Peptipro Collagen Hydrolysate powder

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

Optional toppings:

Drizzle of olive oil

2 cloves of crushed garlic

Sprigs of fresh rosemary

Dried oregano

Kalamata olives, pitted and sliced

Method:

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.

September 18, 2018


SUPER LOADED CHOCOLATE BARK

SUPER LOADED CHOCOLATE BARK

Makes roughly 7 x 10 inch slab

Ingredients:

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

Method:

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.

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