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.
PERUVIAN GRANOLA & COYO
Nut free | Gluten Free | Dairy Free
1 cup Buckwheat kernels
1 cup Buckwheat Puffs
2 scoop Collagen Peruvian Superblend
2 cups Coconut Flakes
½ cup Cacao Nibs
½ cup Sunflower Seeds
5 tablespoons Coconut Oil - melted
Pinch of Cinnamon
2 tablespoons Rice malt
Coyo to serve
BANANA CHOC NITRO SMOOTHIE
1 x Can of Black Nitro
1 x tablespoon of Gelpro Peptipro Collagen - Peruvian Superblend
1/2 x tablespoon of MCT Oil
1 x whole frozen or fresh banana (depending on if you like super cold)
300 mls of your favourite nut mylk
SUPER SIMPLE PHO
DEHYDRATED BEEF BONE BROTH- PEPPERBERRY & TURMERIC
2 Cups water
2 teaspoons beef bone broth - pepperberry & turmeric
1 handful of thai mint
1 handful of thai basil
1 handful of Bean Shoots
½ Chili - finely chopped
1 spring onion, finely chopped
1 handful of Enoki Mushrooms
1 handful of snow peas, topped & tailed & split in half
Lime wedge to serve
1 handful of Pak Choy
50 grams Rice Noodles
1 tablespoon Coconut Aminos
1 clove garlic crushed
1 knob of ginger, grated
Gluten Free | Dairy Free | Refined Sugar Free
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