BEAUTY BOSS BERRY COLLAGEN SMOOTHIE!
Ingredients:
1 cup of milk (dairy or nut based),
1/4 cup yoghurt (dairy or nut based),
1 frozen Banana (easier to slice before freezing),
1/4 cup frozen mixed berries,
1 tablespoon BEAUTY BOSS Bovine Collagen,
1 tablespoon cacao nibs,
1/2 tablespoon maca powder.
Method:
Blend, Add ice if preferred and Enjoy!
BEAUTY BOSS BERRY COLLAGEN DATE BALLS
3 Ingredients:
3/4 cup Soaked pitted Dates
3 tablespoons Organic Rice Malt Syrup
3 tablespoons Coconut oil (if the oil is solidified, heat it a little to liquefy)
1/2 cup Cocoa Powder
2 tablespoons Maca Powder
2 tablespoon BEAUTY BOSS Bovine Collagen (Berry flavoured or
unflavoured)
Extra Cocoa Powder (to coat)
Method:
1. Soak the dates in water for around 30minutes
2. Drain dates and discard the water
3. Add wet ingredients together (dates, rice malt syrup, coconut oil) into a food processor/ Ninja and blend until smooth.
4. Mix in the dry ingredients (cocoa powder, maca, collagen).
5. Refrigerate for 30 minutes
6. Roll mixture into small balls, and roll in extra cocoa powder for added appeal. Keep in fridge for a week, or freeze for later use (up to 3 months in air tight container)
BEAUTY BOSS COLLAGEN YOGHURT BARK
Ingredients:
2 cups Greek-style yoghurt
1 tablespoon BEAUTY BOSS Bovine Collagen
1 tablespoon raspberry jam
5 strawberries, thinly sliced
1/4 cup raspberries
1/2 cup blueberries
1/4 cup chopped pistachios
1 tablespoon cacao nibs
Method:
Line a large baking tray with baking paper. In a mixing bowl, mix the BEAUTY BOSS into the yoghurt, Spoon yoghurt over the tray and smooth the surface, Top with dollops of raspberry jam and use the back of a spoon to marble. Sprinkle with the strawberry, raspberries, blueberries, pistachios and cacao nibs. Place in the freezer for 3 hours or until firm. Transfer the yoghurt bark to a clean work surface and cut into pieces. This can be served immediately or stored in an airtight container in the freezer for up to 1 week.
PEANUT BUTTER BEAUTY BOSS ENERGY BITES
Ingredients:
1 tablespoon BEAUTY BOSS Bovine Collagen
1 1/4 cup rolled oats
1 tablespoon chia seeds
1 tablespoon hemp seeds
1/2 cup peanut butter
1/3 cup honey
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 cup cacao nibs
1/4 cup chopped unsalted peanuts
Method:
Mix all ingredients well in a bowl. Chill the mixture for half an hour in the fridge. Roll into bite-size balls. Store in an airtight container in the fridge for up to 2 weeks.
BEAUTY BOSS CHOC CHIA PUDDING
Ingredients:
1/2 cup chia seeds
1 1/2 cups vanilla rice milk
1 tablespoon BEAUTY BOSS Berry Bovine Collagen
1/4 cup cocoa powder
4 tablespoons maple syrup or rice malt syrup
1 pinch ground cinnamon
1 pinch sea salt
1/2 teaspoon vanilla extract
Garnish:
Any mixed berries (optional)
Passionfruit (optional)
Toasted almonds or toasted coconut (optional)
Method:
Combine all ingredients in a mason jar at bedtime. Place the jar in the fridge (overnight). At breakfast: take it out, garnish as desired and devour!
GLOWING MIXED BERRY BEAUTY BOSS COLLAGEN JAM
Ingredients:
1 cup of fresh or frozen fruit (we chose fresh strawberries and blueberries)
2 tablespoons of chia seeds
1 tablespoon rice malt syrup
1 tablespoon unflavoured BEAUTY BOSS Bovine Collagen (if you prefer a little more flavour, you can use the Forest Berry Flavour BEAUTY BOSS Collagen)
Method:
1. Heat the berries in a small saucepan. Use gentle heat, for around 5 minutes.
2. Smash the warm fruit to become pulp. Use a potato masher or a fork.
3. Add in the rice malt syrup for sweetness.
4. Take off the cooktop and stir in the chia seeds and BEAUTY BOSS Bovine Collagen Peptides.
5. Enjoy!
6. The BEAUTY BOSS Collagen Jam keeps for 2 weeks in a jar in the fridge (if it lasts that long)…
BEAUTY BOSS BOVINE COLLAGEN AVO-CHOC MOUSSE
Ingredients:
The flesh from 1 avocado
1 Tbsp BEAUTY BOSS Bovine Collagen (either Berry flavoured or unflavoured can be used)
1/4 cup raw cacao powder
1 1/4 cup coconut cream
1 tsp vanilla extract
1 tbsp rice malt syrup
6 soaked or fresh pitted dates
Method:
1. Add everything to nutri bullet or food processor and blend until combined and creamy.
2. Pop the mousse mixture into 6 small ramekins and leave in the fridge to chill for 30 minutes.
3. Top with your choice of fresh fruit and/or nuts. And enjoy!
BEAUTY BOSS BOVINE COLLAGEN BERRY CHEESECAKE
Ingredients:
Cheesecake Layer:
1 tbsp unflavoured gelatin
¼ cup cold water
250g cream cheese softened
⅔ cup heavy cream
½ cup sugar
2 tbsp BEAUTY BOSS Bovine Collagen
125g fresh blueberries (you can replace with thawed, frozen blueberries if preferred)
Base Layer:
1 packet of plain sweet biscuits
5 tbsp coconut sugar
Pinch salt
100g (7 tbsp) melted butter
Garnish Options:
Whipped cream (optional)
Fresh blueberries
Lemon zest
Method:
Cheesecake:
- Place the gelatin in a small bowl. Pour the cold water over the powder and stir to combine. Set aside.
- Add the cream cheese heavy cream, and sugar to a bowl and blend with beaters, or a stick blender. The mixture will be quite thick.
- Add the blueberries and mix until evenly combined and a gorgeous purple colour. (and little specks of blueberry in the mixture.)
- Add in 2 Tbsp BEAUT BOSS Bovine Collagen
- Add the gelatin to the cheesecake mixture and mix to combine.
- Pour the cheesecake into a bowl and cover with cling film. This film should be touching the cheesecake mixture so a skin doesn’t form on top. Refrigerate until the cheesecake is set (around 4 hours).
Base Layer:
- Place the biscuits either in a “coffee grinder” (if you own one), or in a snap lock bag. Crush them into crumbs.
- Pour the crumb into a small mixing bowl. Combine with the sugar and salt.
- Pour in the melted butter and stir to combine until all the crumbs are moistened.
Assembly:
- Add a layer of crumbs to the bottom of a dessert dish (or mini dessert cup). Top with cheesecake so the dish is half full. Repeat the layers. Top the cheesecake with some fresh blueberries and/or lemon zest to garnish.
NB:
If you want to make a whole cheesecake instead of individual desserts, press the base mixture into a spring form pan so that the bottom and part of the sides of the pan are covered. Pour the cheesecake mixture into the pan. Cover with plastic wrap and refrigerate for 8 hours to overnight, until the cheesecake it set. To serve: Unlock the pan’s outer ring and top the cheesecake with blueberries, and /or lemon zest and a side of whipped cream if desired.
