Recipes
Cardamom Chai Turmeric Latte
Recipe by @jordiepieface INGREDIENTS * 1 cup filtered water* 1/2 tsp ceylon cinnamon* 1 tsp turmeric* 1 Tbsp grass-fed butter or ghee* Seeds of 3-4 cardamom pods* Pinch of nutmeg* Crack of pepper (enhances curcumin absorption - the anti-inflammatory component in turmeric)* 1 Tbsp grass-fed gelatin (ORANGE TUB)* A good dash or two of coconut milk or nut milk* 2 tsp lakanto or sweetener to taste* 1/2 tsp ashwagandha* Optional: 1/2 - 1 tsp ginger powder, pinch of cayenne INSTRUCTIONS1. Add the gelatin to a saucepan with 2-3 Tbsp of the filtered water, mix together and allow it to bloom (absorb the water) for 30 seconds.2. Add all the remaining ingredients and heat on a medium heat until the gelatin has completely dissolved.3. Pour into a blender and blitz on high until frothy.4. Pour into a mug and savour every sip ☺️
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Cauliflower Mash
Recipe by Henry Nankivell INGREDIENTS: 1 large cauliflower, chopped into florets 2 tablespoons melted ghee Ground nutmeg, to taste Good pinch of salt and pepper METHOD: Bring a large saucepan of water to the boil, then add the cauliflower and cook until tender, and a sharp knife cuts easily. Drain the cauliflower in a colander. Place the cauliflower into a food processor, along with the rest of the ingredients. Process until really smooth and creamy. You may need to do this in a couple of batches, depending on the size of the cauliflower or food processor. Serve!
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Pink Lemonade Chu Chu's
Recipe by Life of Pie Ingredients 250g organic cashews (activate them if you have gut issues) 2 cups collagen powder 1/2 cup lemon juice (2 lemons juiced) Zest of 2 lemons 3/4 tsp organic beetroot, strawberry or raspberry powder 4-6 drops quality lemon essential oil (optional, although it helps to enhance the lemon flavour) 2 Tbsp coconut oil 1/4 - 1/3 cup of powdered Lakanto to taste (start with 1/4 cup and add more in if desired) 2 tsp ginger powder (optional) 1 tsp ashwagandha powder (optional) Instructions Add the cashews, 1 cup collagen, ginger and ashwagandha (if adding these in), 1/4 cup lakanto and beetroot or berry powder to your thermomix bowl or food processor. Blitz the mixture together until it resembles a flour. Add in the coconut oil, lemon juice and another 1/2 cup of collagen. Blend until combined. Scrape down the sides of the bowl. Taste the mixture, add a touch more powdered lakanto if desired. Add in a few drops of the lemon essential oil and the remaining collagen powder. Re-blend until it reaches a very thick, sticky mix. Scoop the mixture into a pre-lined container. Place in the freezer to set. When it’s ready, thaw the chu chu slab for 3-5 minutes, slice and serve. Store in the freezer as it melts very quickly.
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PEANUT BUTTER AND CACAO FUDGE
Here at Gelpro, we are big fans of Keep It Simple Shani and her every day, simple, health conscious recipes! One of our favourites is her PEANUT BUTTER & CACAO FUDGE.. Must we say more 🤤 Ingredients 1⁄2 cup peanut butter 1⁄2 cup coconut oil Pinch salt 1⁄4 cup cacao powder 1 teaspoon gelatin 1/3 cup rice malt or xylitol Method Melt all ingredients (except crushed peanuts and cacao) in a saucepan over a low heat. Spoon out a small amount of the peanut mixture into the silicone ice cube tray moulds. Place in the freezer to set for 20 mins or until a firm surface has been formed. Add the cacao to the remainder of the mixture, and then evenly pour out the mixture on top of the peanut base. Place in freezer to set. Roughly 1 hour.
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NUTS & SEEDS PROTEIN ENERGY BARS
NUTS & SEEDS PROTEIN ENERGY BARS Ingredients: 1.5 cups pitted dates (190 grams) 1 cup boiling water 1/2 cup smooth peanut butter (or nut butter of your choice)1/4 cup tahini1/4 cup honey1 teaspoon vanilla1/4 cup coconut oil melted1/2 cup almonds (preferably activated)1/2 cup pistachios1/2 cup pepitas (preferably activated)2 tablespoons of Peptipro Collagen powder3 cups puffed Amaranth1/4 teaspoon salt250 grams dark chocolate (I use 70%)1/4 cup coconut oil2 tablespoons finely chopped pistachios for sprinkling Method: Grease a 12 x 8 inch lamington tin with coconut oil. Pour the hot water over dates and let sit for 5 minutes to soften then discard the water. Blend the dates, coconut oil, peanut butter, tahini, honey and vanilla in a food processor until a smooth ball forms. Remove the mixture from the food processor and place into a large mixing bowl. Combine the almonds, pistachios, Peptipro Collagen powder and salt in the food processor and blend until coarsely chopped. Add the nut and puffed amaranth to the date mixture and mix together with your hands. Press the mixture into the greased tray and refrigerate. Melt the dark chocolate and coconut oil in a heat proof bowl over a saucepan of gently boiling water. Pour the melted chocolate over the protein slice and sprinkle with chopped pistachios if desired. Return to the fridge to set. Cut into pieces and store in the fridge for up to 1 week.
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GRAIN FREE FOCACCIA BREAD
GRAIN FREE FOCACCIA BREAD Makes 1 x 30 cm diameter focaccia bread Ingredients: 1. 3/4cups almond meal 1/4 cup psyllium husk 1/4 cup Peptipro Collagen Hydrolysate powder 1/4 teaspoon of garlic powder 1/4 teaspoon of Himalayan salt 1/4 teaspoon of bicarb-soda 2 teaspoons of apple cider vinegar 3 egg whites 1/2 cup of warm water Sesame seeds to sprinkle Olive oil for greasing the tray Optional toppings: Drizzle of olive oil 2 cloves of crushed garlic Sprigs of fresh rosemary Dried oregano Kalamata olives, pitted and sliced Method: Preheat oven to 170° Celsius. Grease a 30cm pizza tray with olive oil Add all the ingredients to a food processor and blend for approx. 30 seconds to form a thick batter. Please note that this batter will remain sticky and will not roll or behave like conventional pizza dough. Scrape the batter out of the food processor onto the greased pizza tray and spread to the sides with a spatula. Level the surface as much as you can. Sprinkle with sesame seeds. Place in the oven for 25 minutes or until it is cooked in the middle and the crust is crispy. Best enjoyed warm with butter or olive oil.
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SUPER LOADED CHOCOLATE BARK
SUPER LOADED CHOCOLATE BARK Makes roughly 7 x 10 inch slab Ingredients: 200 g dark chocolate chopped 30 grams cacao butter 1 teaspoon of raw honey 1 teaspoon of vanilla 1 tablespoon of Peptipro Supergreens Collagen Handful of goji berries Handful of whole almonds (preferably activated) Handful of flaked coconut Sprinkle of bee pollen Method: Line a tray with baking paper. Melt the dark chocolate in a bowl over a pan of gently simmering water. Do not let water into the chocolate. Melt the cacao butter in the same way. Remove and allow to cool down a little then add the honey, vanilla and Peptipro Supergreens Collagen powder to the melted cacao butter and stir with a spoon until well incorporated. Set aside until required. Pour the melted dark chocolate onto the prepared baking sheet and use a spatula to spread it out into a rough rectangle shape. Scatter with almonds, goji berries, coconut flakes, and bee pollen. Spoon, dollops of green chocolate on top of the fruit and nuts. Add more nuts and seeds into the green chocolate to complete. Set aside to set then snap apart or use a sharp knife to chop the slab into pieces. Store in an airtight container for up to 2 weeks.
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TUMMY TAMING ICED TEA MOJITO
TUMMY TAMING ICED TEA MOJITO Serves 6 Ingredients: 2 peppermint tea bags 6 cups of boiling water 2-3 tablespoons of Peptipro Collagen Hydrolysate powder 2-3 limes 1-2 teaspoon of raw honey Small bunch of fresh mint leaves Ice cubes Method: 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. Variations: Iced tea Mojito may also be made with black tea, green tea or any other herbal digestive tea combination that you enjoy!
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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: Pour coconut cream into a small saucepan and place over a low heat. 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. Pour into serving glasses or moulds and place in fridge to set. Top with some fresh berries, hazelnuts & coconut flakes.
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