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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.

April 19, 2018


MATCHA LIME MOUSSE TART

MATCHA LIME MOUSSE TART

Ingredients:

Base:

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
Pinch salt

Lime Mousse:

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

Method:

Base:

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.

Lime Mousse: 

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.