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June 18, 2018


MATCHA MACAROONS

MATCHA MACAROONS

SUPERGREENS COLLAGEN 

Makes 10

Gluten Free | Dairy Free | Refined Sugar Free

Ingredients:

1 teaspoon Supergreens Collagen
1 & ½ cups Coconut Flakes

2 Egg Whites
¼ cup Rice Malt Syrup
¼ cup Dairy Free Chocolate Chips

2 tablespoons Coconut Flour

3 drops peppermint essential oil


Recipe:

  1. Preheat oven to 180 degrees. (160 for fan force) Prepare a baking tray with baking paper.
  2. Add all ingredients (except coconut flour) to a mixing bowl. Stir to combine.
  3. Add coconut flour to the mixture and stir through.
  4. Grab a measuring spoon, this is going to be your mould for your macaroons.
  5. Press mixture into measuring spoon using your hands, ensure to pack in down firmly.
  6. Use a teaspoon to help slide the macaroon out of your ‘mould’ and onto the baking tray.
  7. Place in oven for 10 minutes or until lightly golden.
  8. Remove from oven & let sit for 10 minutes before removing from the tray.

 

June 05, 2018


CACAO PANACOTTA

CACAO PANACOTTA

PEPTIPRO COLLAGEN HYDROLYSATE BEEF GELATIN

Serves 2 

Gluten Free | Dairy Free | Refined Sugar Free


Ingredients:

400ml can Coconut Milk

4 teaspoons Raw Cacao Powder

½ teaspoon Vanilla essence
4 tablespoons Rice Malt syrup

4 teaspoons Peptipro Collagen Hydrolysate Beef Gelatin
Handful of hazelnuts to serve  

Handful of Coconut Flakes to serve

Handful of Raspberries to serve


Recipe:

  1. Pour coconut cream into a small saucepan and place over a low heat.
  2. Add gelatin, rice malt, cacao powder & vanilla essence - whisk to combine. Continuously whisk with slow motions for 3 minutes until there are no more lumps.
  3. Pour into serving glasses or moulds and place in fridge to set.
  4. Top with some fresh berries, hazelnuts & coconut flakes.

May 28, 2018


COLLAGEN COFFEE

NITRO BULLET

BYRON BEVERAGE NITRO

Serves 1 

Ingredients:
1 x Can of Black Nitro

1/2 x tablespoon MCT Oil - start small and build up to 1 x full tablespoon

1 x tablespoon of Gelpro Peptipro Collagen

50 mls Coconut Milk

1 teaspoon xylitol


Recipe:

  1. Place all ingredients in a nutribullet or blender & blitz until smooth.

May 22, 2018


ORANGE CHIA PUDDING

ORANGE CHIA PUDDING

PEPTIPRO COLLAGEN HYDROLYSATE

Serves 2

Ingredients:
7 tablespoons Chia Seeds
1 & ½ cup Coconut Milk
1 teaspoon Orange rind
3 drops Orange Essential Oil

1 teaspoon Collagen

1 tablespoon Maca powder

Rice Malt (Optional)
Buckwheat to serve
Cacao Nibs to serve
Slice of orange to serve

Recipe:

  1. Place chia seeds, coconut milk, orange essence, collagen powder & and orange rind in a mixing bowl.
  2. Use a whisk to combine then pour mixture into your serving glasses/ bowls. Place in fridge to set for an hour.
  3. Remove from fridge, top with cacao nibs, buckwheat & an orange slice.

 

May 09, 2018


CHOC FUDGE SQUARES

CHOC FUDGE SQUARES

PETE EVANS COLLAGEN SUPERBLEND - CHOCOLATE & VANILLA

Makes 16

Gluten Free | Dairy Free | Refined Sugar Free

Ingredients:


1 & ½ cups cashews - soaked in water (30 mins)

3 tablespoons Chia Seeds - soaked in ½ cup water for 15 mins.
2 teaspoons raw cacao powder
⅓ cup Pete Evans Collagen Superblend
½ cup Coconut Oil, room temperature

½ cup Rice Malt Syrup

Pinch of Himalayan sea salt

Recipe:

  1. Drain the cashews and place in a food processor. Add coconut oil, soaked chia seeds, rice malt, cacao powder & Pete Evans Collagen Superblend. Pulse until a smooth consistency is formed.
  2. Prepare a silicone ice tray or mould and spoon out your mixture evenly between the moulds.
  3. Place in the freezer to set for 2 hours. Remove from moulds & store in refrigerator.  

 

May 04, 2018


CITRUS ELECTROLYTE ICY POLES

CITRUS ELECTROLYTE ICY POLES

Makes 6

Ingredients:

2 cups coconut water

.5 cup freshly squeezed orange juice (1-2 oranges)

.5 cup freshly squeezed lemon juice (2-3 lemons)

2 tablespoons Peptipro Collagen Hydrolysate powder

1 teaspoon fine Himalayan salt

2 tablespoons raw honey or maple syrup

1 lemon sliced into rounds (optional)

Method:

Strain the orange and lemon juice to remove the pulp and pour into a large jug.

Add the coconut water, salt, honey and Peptipro Collagen Hydrolysate powder and whisk until the honey and collagen powder are incorporated.

Pour the electrolyte mixture into icy pole moulds. Add a round of sliced lemon to each mould (optional).

Transfer to the freezer for a minimum of 6 hours to freeze!

April 27, 2018


ANTI-INFLAMMATORY GINGER & COCONUT JELLY

 

ANTI-INFLAMMATORY GINGER & COCONUT JELLY

Makes 6

Ingredients: Ginger Jelly:

1 cup of water
1 fat thumb of fresh ginger root – grated
1⁄4 cup of coconut sugar (honey may be used)
2 cups of coconut water
1 1⁄2 level tablespoons of Peptipro Gelatin powder

Coconut Cream Jelly:

1 cup of coconut cream
1 level dessert spoon of Peptipro Gelatin powder 1 teaspoon of raw honey (or more to taste) Flaked coconut to garnish

Method: Ginger Jelly:

In a small ceramic bowl combine the Peptipro Gelatin powder and half a cup of coconut water.

Stir brie y and then set aside to swell and become gel-like.

Combine the freshly grated ginger and water in a medium saucepan and bring to the boil. Once boiling, reduce the heat to low and simmer for 5 minutes.

Add the coconut sugar and simmer for a further minute then remove from the heat.

Use a wire sieve over a clean saucepan to strain the ginger mixture. Press down on the pulp with the back of a spoon to release the infused syrup.

Add the gelatin to the ginger syrup and return to the stovetop for a few seconds to dissolve. No not boil.

Remove from the heat, then add the remaining 11⁄2 cups of coconut water and stir to combine.

Pour into glasses and place in the fridge for an hour to set.

Coconut Cream Jelly:

Pour the coconut cream into a small saucepan then sprinkle on the Peptipro Gelatin powder. Stir to combine and then set aside for a few minutes to expand.

Gently heat the coconut cream just enough to dissolve the gelatin. Do not boil.

Remove from the heat and add the honey and stir to incorporate.

Allow to cool – when the coconut cream is just warm to touch, spoon it onto the set ginger jelly.

Sprinkle with akes of coconut and transfer to the fridge for another hour to set.

For freshness, keep covered & serve straight from the fridge.

The jellys will last up to 1 week.

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