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:
NITRO BULLET
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:
ORANGE CHIA PUDDING
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:
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:
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!
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.
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.
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