MATCHA LIME MOUSSE TART
1⁄2 cup of almonds
1⁄2 cup of pistachios
1 cup shredded coconut
3 Medjool dates, deseeded and chopped 1 tablespoon of coconut oil
2 cups of coconut milk
Zest of 1 lime
Juice of 2 limes
1/3 cup coconut sugar (or honey) 1/3 cup water
1 1⁄2 tablespoons of Peptipro Gelatin powder
1 teaspoon of ceremonial grade matcha powder (or more to taste) Lime zest to decorate
Grease a 9 x 9 inch spring-form cake tin with coconut oil.
Add all the ingredients into a food processor and blend until the mixture becomes a fine, but grainy, sticky dough.
Poor the nut mixture into the prepared tin and press down and smooth with the back of a spoon then place in the fridge to chill and set.
In a small ceramic bowl combine the Peptipro Gelatin powder and water. Stir for a moment then set aside to swell and become gel-like.
Combine the coconut milk, lime zest and lime juice in a saucepan and gently heat on the stovetop. Keep at a low simmer for 5 minutes.
Remove from the heat then add the coconut sugar (or honey) and matcha powder and stir well to incorporate.
Break apart the gelatin and add to the hot coconut liquid. Stir thoroughly until the gelatin dissolves. If your gelatin needs additional heat to fully dissolve, return the coconut milk to the stovetop for a few moments. Do not boil. Set aside to cool for 10 minutes.
Pour the filling onto the base and transfer back to the fridge for 2 hours to chill and set firm.
When the tart has set, run a sharp knife around the edge of the tin before releasing the sides of the spring-form tin.
Decorate with strips of lime zest or a dusting of matcha.
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 ne Himalayan salt
Line a 20 x 20 cm cake tin with baking paper so that it comes up and over the sides or use a silicon baking dish.
Remove the dry tip of each freeze-dried strawberry and then grate or pulse in a food processor to produce a ne powder.
Spoon the Peptipro Gelatin into the bowl of an electric mixer and then pour in half the water. Stir with a spoon to incorporate and then set aside for 5 minutes to expand and become jelly-like. e gelatin mixture will set into a mass in the mixing bowl.
Pour the remaining 1⁄2 a cup of water into a medium saucepan. Add the honey, vanilla and salt. Gently heat the honey mixture to 115° C. is temperature is reached a er the liquid has boiled for about 30-60 seconds. Use a candy or yoghurt making thermometer. Alternatively, you can test when the honey liquid is ready by dripping a few drops into a cup of cold water. When the mixture stays together and forms so balls and does not disperse, it is ready.
Remove from the heat. Pour a quarter of the hot honey liquid into the gelatin mixture and mix on a low speed until the gelatin has dissolved and is free of lumps. Slowly pour in the remaining hot honey mixture and continue mixing on a low speed.
Add the freeze-dried strawberry powder. e mixture will be runny and brown at this stage.
When the powdered strawberries are thoroughly combined increase the speed to high and beat for 12 minutes. Set the timer.
Plump, fluffy, marshmallows needs proper aeration. If your marshmallows come out a little dense it will mean you didn’t beat them long enough. But, don’t be tempted to beat for longer because the gelatin will begin to set which makes getting the mixture out of the bowl very tricky!
The mixture will expand and turn an opaque, pale pink. Flecks of dried strawberry will be visible in the mixture. Add colouring a er mixing for several minutes if you prefer confectionary pink!
Transfer the marshmallow to the lined tin. Quickly spread to the sides with a spatula before the mixture sets. Even out the top as best you can.
Place the marshmallow into the fridge to set for one hour minimum. Leaving it longer does make it easier to cut. Leave it 3-4 hours – if you can wait.
Pull the paper up to remove the marshmallow from the tin or turn out onto a chopping board.
Slice the marshmallows into squares with a sharp knife or cut it up using a pair of kitchen scissors.
If the marshmallows are sticky to touch, return them to the fridge and leave uncovered on a plate for another few hours to dry out then transfer to an airtight container in the fridge for up to 6 days.
Coconut Coating Tips:
Line the tin with desiccated coconut before pouring in the marshmallow mixture. Sprinkle more on top and press down lightly to ensure it sticks. Transfer to the fridge. Roll the remaining 4 uncoated sides as soon as it’s cut up.
BERRY BURST SUPERBLEND CHIA SUNDAE
Ingredients: Chia Pudding:
1 cup mixed berries (fresh or frozen and defrosted) 1⁄4 cup white chia seeds
1 cup almond milk
1 vanilla bean scraped or 2 teaspoons of vanilla 1 teaspoon of honey
2 tablespoons of Peptipro Peruvian Superblend
Whipped banana nicecream:
1 large frozen banana - chopped
1 tablespoon coconut yoghurt
1 teaspoon Peptipro Peruvian Superblend Dark chocolate shavings (optional)
Divide the berries evenly between the jars.
In a glass jug, combine all the chia pudding ingredients and stir thoroughly to combine.
Allow to sit for 20 minutes to swell and thicken.
Spoon the chia mixture into the jars then tap lightly on the bench to release any pockets of air.
Set aside to make the whipped banana nice-cream or refrigerate until required.
Whipped banana nicecream:
Whip the banana, yoghurt and Peptipro Peruvian Superblend in a high-speed blender until smooth and creamy. You may need to stop and start your blender to do this.
Spoon the mixture onto the chia pudding.
Top with grated dark chocolate and enjoy immediately.
The chia sundae will last several days in the fridge but the whipped banana nice-cream will melt and resemble a thick cream. It’s delicious frozen or thawed.
RAW MULBERRY SLICE
3⁄4 cup raw cashews
1⁄2 cup pecans
1⁄4 cup dried mulberries
1 tablespoon of coconut oil
Peruvian Blend Filling:
1 cup of raw cashews (presoaked and strained)
1 cup canned coconut cream (leave behind the coconut water) 2 teaspoons of vanilla
1/3 cup of Peptipro Peruvian Superblend
1⁄4 cup of coconut oil, melted
1 tablespoon of raw honey
1⁄2 teaspoon of cinnamon + extra to sprinkle
1⁄4 teaspoon of salt
1⁄4 cup of dried mulberries + extra to decorate
Grease an 8” pie plate or spring-form pan with coconut oil.
Blend all base ingredients in a food processor into a ne, sticky crumble.
Transfer the mixture to the prepared tin and press down rmly with the back of a spoon to form an even base.
Refrigerate the base while working on the lling.
Peruvian Blend Filling:
Soak the cashews in water with half a teaspoon of salt for 3 hours. en drain and rinse.
In a food processor, blend the cashews and coconut cream into a smooth consistency.
Add the remaining ingredients and blend.
Transfer the lling mixture onto the prepared base and spread to level out the top.
Sprinkle with dried mulberries and a light dusting of cinnamon
Refrigerate for 2-3 hours to set rm before slicing. Store refrigerated!
ORANGE KOMBUCHA GUMMIES
1 cup freshly squeezed orange juice
1 cup kombucha* at room temperature 4 tablespoons Peptipro Gelatin powder 1 – 2 teaspoons of raw or Manuka honey
Strain the orange juice to remove the pulp.
In a small bowl combine half the orange juice and the Peptipro Gelatin powder - stir to incorporate then set aside for 5 minutes to allow the gelatin to swell and become gel-like.
Add the remaining half a cup of orange juice to a small saucepan. Gently heat the juice to just before boiling point then remove from the heat.
Break up the gelatin mixture and add to the hot juice then stir until dissolved. Set aside to cool for a few minutes – adding kombucha to hot liquid will kill the live bacteria.
Gently pour in the kombucha and stir to combine. e mixture will foam up if you pour too fast.
Place the silicon moulds on a baking tray so that they can be easily transferred to the fridge.
Pour (or spoon) the mixture into the moulds and then place into the fridge for 1 hour to set.
Alternatively, the mixture can be poured into a glass dish (lightly greased with coconut oil) and sliced into cubes a er it has set.
Store in the fridge in an airtight container for up to 1 week.
* Kombucha is a fermented beverage consisting of black tea and sugar. e sugar-tea solution is fermented by bacteria and yeast commonly known as a “SCOBY” (symbiotic colony of bacteria and yeast). You can use either homemade or store bought kombucha. Flavoured kombucha makes delicious taste variations. e gummies pictured were made with ginger and lemon kombucha.
BUCKWHEAT CHOC-BERRY PARFAIT
Is your mouth watering right now? Ours is...
1 cup buckwheat grouts (preferably activated)
1 tablespoon of black chia seeds
1 tablespoon of cacao nibs
2 tablespoons of Peptipro Peruvian Super Blend 1⁄2 teaspoon of cinnamon
1⁄2 cup coconut water
1 teaspoon of honey (or more to taste)
1 teaspoon of vanilla
1 cup coconut yoghurt (or yoghurt of your choice)
1⁄2 cup organic blueberries (fresh or frozen and defrosted)
1. Combine all the dry ingredients in a bowl then add the coconut water, honey and vanilla and stir until the ingredients are well incorporated.
2. Set aside for 20 minutes or until the chia seeds have expanded and soaked up the remaining coconut water.
3. Spoon the mixture into 2 glass jars or parfait glasses then gently tap the jars on the bench to release air pockets.
4. Spoon on the yoghurt and top with blueberries or any other fruits you wish.
5. Chill for a further 30 minutes or over night.
6. Place the lid on the jar to keep fresh in the fridge for several days.
7. Double the quantity to make a larger batch.
SUPER ADRENAL SUPPORT SMOOTHIE
1⁄2 cup coconut milk, cream or yoghurt
3/4 cup frozen organic blueberries
1 tablespoon Peptipro Supergreens Collagen powder 1 tablespoon of Collagen Hydrolysate powder
2 teaspoons of chia seeds
1⁄4 teaspoon cinnamon
pinch ground cloves
3 Brazil nuts
1 teaspoon raw honey
Pinch of salt
1⁄2 cup water or coconut water (more if too thick)
Combine all ingredients in a high-speed blender and blitz until smooth and creamy.
Pour into a glass and enjoy right away!