Ingredients 2 sheets ready rolled puff pastry 1 egg beaten Filling 3 cup milk 1/2 cup custard powder 1 cup cream 1/2 cup caster sugar 1 tbs vanilla essence 1 tbs gelatine powder 1/4 cup hot water Icing 1 1/2 cup icing sugar 3 tbs passionfruit pulp fresh STEP 1 Pre-heat oven to 230C. Place pastry sheets onto a baking tray and brush with egg and bake for 10 minutes. STEP 2 Cool and set aside. STEP 3 Mix milk slowly into the custard powder. STEP 4 Add cream and sugar and stir over a medium heat until thick. STEP 5 Stir in the vanilla. STEP 6 Dissolve gelatin in hot water and then add to custard mix. Mix well. STEP 7 Trim one pastry sheet to fit the base of a 16 x 26 x 3 cm tin. STEP 8 Line the tin and then place pastry into the base. STEP 9 Pour the custard mix over the pastry. STEP 10 Trim the other sheet of pastry and place on top of custard mix. STEP 11 Cover with glad wrap and refrigerate until firm. STEP 12 Turn the slice onto a board. STEP 13 Mix the icing sugar and passionfruit pulp to make a stiff icing. STEP 14 Spread over the slice and cut into squares. Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves.
1. Jelly 2. Snakes / confectionary 3. Marshmallows 4. Vanilla slice 5. Turkish delight HOT TIPS: One of the secrets of making fluffy marshmallows is to beat the Gelatine mixture for at least 10 minutes before it sets to ensure a fluffy texture. The best way to dissolve gelatine powder is to soak it in cold water for a short time and then gently warm the water until the gelatine has melted.
Sprinkle the powdered gelatin evenly over a small amount of cold water (approximately ¼ – ⅓ cup of water for every 1 tbsp. of gelatin). This technique is called “blooming.” Allow to sit for 5-10 minutes until the mixture has turned to the consistency of applesauce. Depending on the recipe, add the paste immediately to a warm liquid and whisk to dissolve. Or, if adding to a cold mixture, heat the paste in a microwave in 15 second bursts until it turns to liquid then add. Don’t let the mixture sit too long or it will solidify.
For the batch pictured here, use 4 cups fresh pomegranate juice and 4 Tbsp NesProteins Grass Fed Gelatin Divide juice approximately in half. Add gelatin to cold juice and stir; set aside. Bring other half of juice to a boil, then add to the gelatin/juice mixture. Stir to dissolve the gelatin and pour into a shallow pan. Place in the fridge to cool. When completely gelled, cut in cubes (or use a fun shaped cookie cutter), and enjoy! The jello will taste less sweet than your original juice, so if you prefer a sweeter jello, stir in a touch of raw honey before cooling to set. Experiment with stirring in some fresh berries or a swirl of raw cream before chilling.
Ingredients 1 pound chicken breasts, sliced into 1-inch chunks 1 large bunch of basil 3 large garlic cloves, peeled and finely chopped 1 tablespoon chili powder or 1 tablespoon red curry paste 1 bunch of cilantro, chopped and divided Juice of 1 lime 2 tablespoons avocado oil, divided 2 medium yellow onions, peeled and diced 1 teaspoon ground turmeric 1 teaspoon ground coriander One 400 mL can of full-fat coconut milk 2 scoops NesProteins Grass Fed Collagen Hydrolysate ½ teaspoon sea salt Instructions 1 pound chicken breasts, sliced into 1-inch chunks 1 large bunch of basil 3 large garlic cloves, peeled and finely chopped 1 tablespoon chili powder or 1 tablespoon red curry paste 1 bunch of cilantro, chopped and divided Juice of 1 lime 2 tablespoons avocado oil, divided 2 medium yellow onions, peeled and diced 1 teaspoon ground turmeric 1 teaspoon ground coriander One 400 mL can of full-fat coconut milk 2 scoops NesProteins Grass Fed Collagen Hydrolysate ½ teaspoon sea salt
Serves: 4-6 ½ large onion, chopped 14 oz. canned artichoke hearts, drained 2 c. roughly-chopped spinach (or other greens of choice) 6 eggs ½ c. canned coconut milk 3 tbsp. NesProteins Grass Fed Beef Gelatin 1 tsp. sea salt ½ tsp. black pepper 4 oz. pastured feta cheese, crumbled Fresh parsley, for topping Directions: Preheat the oven to 180C. Heat a medium-depth, oven-safe skillet (25cm diameter is best) over medium heat. Grease lightly and add the onion. Sauté until translucent, about 3-5 minutes. Cut the artichoke hearts into quarters and add them to the pan. Continue to sauté until both the onion and artichoke begin to brown, about 8-10 minutes more. Add the spinach and stir until wilted, about 2 minutes. While the vegetables are sautéing, add the eggs and coconut milk to a large bowl. Whisk well. Add the NesProteins Beef Gelatin, sea salt, and black pepper and whisk continuously until well-combined. (Note: if the gelatin clumps too much, you can run the mix through a blender to smooth it out.) Pour the egg mix into the skillet and spread the vegetables out in an even layer. Sprinkle the feta overtop. Cook until the edges begin to brown, about 5 minutes. Move the skillet to the oven and bake for 20-24 minutes, or until the eggs are puffy and cooked through. Allow the frittata to rest 5 minutes before slicing and serving. Top with chopped parsley, as desired.
A fun play on the popular Peanut Buster Bar, these Choco-Nutty Banana Ice Cream Bars are both deliciously and healthy. The layers sit in perfect harmony with a chewy brownie base, nutty banana ice cream centre, and a final dark chocolate shell. The ice cream layer requires no ice cream machine thanks to our NesProteins Grass Fed Beef Gelatin, which allows it to set up smooth and creamy. Yields: 24 bars For the Chewy Brownie Layer: 1 c. almonds, soaked 1 hour 12 large medjool dates, pitted 3 tbsp. cacao nibs ¼ c. cacao powder 1 tsp. vanilla extract ¼ tsp. sea salt For the Nutty Banana Ice Cream Layer: ½ c. coconut cream 1 tbsp. NesProteins Grass Fed Beef Gelatin 2 ripe bananas ½ c. sunflower butter, almond butter, or peanut butter ¼ c. maple syrup 1 tsp. vanilla extract ½ tsp. sea salt For the Dark Chocolate Layer: ½ c. coconut oil ¼ c. cacao powder 2 tbsp. maple syrup Directions: Prepare the Chewy Brownie Layer by pulsing all the ingredients together in a food processor. The mixture should be sticky and hold together when pinched. Press into 24 muffin cups or a 9×13 baking dish. Prepare the Nutty Banana Ice Cream Layer by first melting together the coconut cream and NesProteins Beef Gelatin over low heat. Add to a blender, along with the bananas, sunflower butter, maple syrup, vanilla extract, and sea salt. Blend on medium speed to break up the chunks. Blend again on high to whip the mixture and ensure it’s very smooth. Caution: do not blend too long or you can start to heat the mixture and cook the bananas (not tasty). Pour the banana mix over top of Chewy Brownie Layer. If using muffin cups, leave about ¼” space at the top of each cup for the final layer. Place in the freezer for 30 minutes, or until the banana layer is no longer soft, before topping with the Dark Chocolate Layer. Prepare the Dark Chocolate Layer by combining the ingredients in a double boiler or microwave at 30 second intervals, stirring in between. Once the mixture is very smooth, pour over top of the banana ice cream layer. Move back to the freezer for 2 hours, or until very firm. Enjoy straight from the freezer and keep extras frozen.
Kombujello Yield: 4 servings 1/2 cup cold water 2 tablespoons Vital Proteins Beef Gelatin or powdered agar (use 1–2 tablespoons gelatin more for a firmer set) 1/2 cup sugar 4 cups flavoured kombucha 1/4 cup chopped fruit, in bite-size piece (optional) Whipped cream, for serving (optional) INSTRUCTIONS: Pour the cold water into a small saucepan. Sprinkle the NesProteins Grass Fed Beef Gelatin over the water and let rest for 5 minutes. Gelatin can be tricky to work with at first as it has a tendency to clump. Breaking up the powder as best you can while sprinkling it over the water will help to reduce clumping. Stir gently with a fork so that clumps are broken up immediately. Add the sugar to the saucepan. Stir gently over low heat until the water is slightly warmed and both the sugar and gelatin are dissolved. Remove from the heat and add the kombucha. Pour into a gelatin mold, ramekins, or an 8-inch square pan. Add the fruit (optional). Place in the refrigerator and let chill for 2 to 4 hours, until set. Cover the gelatin once it has cooled. Cut into finger sized squares or cubes and serve with a dollop of whipped cream or layer with whipped cream to make a gelatin parfait.
We’ve got the perfect egg-free & gluten-free Pumpkin Streusel Muffin for you to enjoy this fall. It’s naturally sweetened with coconut sugar and molasses, and filled with pumpkin pie spice for that familiar #PSL flavor. Our Grass Fed Beef Gelatin helps to bind these muffins and keep them moist inside – no eggs needed. Yields: about 8 For the muffins: 1 c. pumpkin puree ¼ c. canned light coconut milk ¼ c. melted butter, ghee, or coconut oil ½ c. coconut sugar 1 tsp. molasses 1 tsp. vanilla extract 2 tsp. apple cider vinegar 1 tsp. pumpkin pie spice ½ tsp. sea salt 1 ½ c. blanched almond flour 3 tbsp. coconut flour 3 tbsp. ground flaxmeal 1 tbsp. NesProteins Beef Gelatin 1 tsp. baking powder ¼ tsp. baking soda For the streusel: ¼ c. whole almonds 2 tbsp. blanched almond flour 2 tsp. coconut sugar 1 tbsp. butter, ghee, or coconut oil Directions: Preheat the oven to 180 Celsius. Line a 12-cup muffin pan with cupcake liners. Add the pumpkin puree, coconut milk, melted butter, coconut sugar, molasses, vanilla extract, apple cider vinegar, pumpkin pie spice, and sea salt to a large bowl. Whisk well until smooth. Add the almond flour, coconut flour, ground flaxmeal, NesProteins Grass Fed Beef Gelatin, baking powder, and baking soda to a separate bowl. Whisk well. Add the dry ingredients to the wet and mix with a wooden spoon. Set aside 3 minutes to allow excess moisture to be absorbed by the flours and gelatin. Mix again vigorously to ensure everything is combined evenly. Prepare the streusel by adding the whole almonds, blanched almond flour, coconut sugar, and butter to a food processor. Pulse a few times until the almonds are broken up and the butter gets mixed in. Continue pulsing until a desired streusel texture is reached. Portion the batter into the muffin cups using a large scoop (a large ice cream scoop works well for a standard muffin pan). The scoop should be large enough to fill the muffin cups entirely. Sprinkle the streusel over the top. Bake for 35-40 minutes or until golden and a toothpick inserted into the centre comes out clean.
For a decadent end to your next weekend dinner at home, try these Espresso Panna Cotta. No dairy needed and naturally sweetened with maple syrup (the perfect pairing for coffee!), you won’t finish your serving feeling heavy. It’s made with NesProteins Grass Fed Beef Gelatin for a rich, creamy pudding texture. Ingredients 1 cup coconut milk 1 cup almond milk 1 tablespoon NesProteins Grass Fed Beef Gelatin 1/4 cup maple syrup 2 teaspoons vanilla extract 1/8 teaspoon nutmeg 3 teaspoons instant espresso powder 1/4 teaspoon sea salt Instructions Add the coconut milk, almond milk, and NesProteins Grass Fed Gelatin to a medium saucepan. Stir gently to stir in the gelatin. Let the milk rest for 3 minutes for the gelatin to bloom. Place the pan over medium low heat. Add the maple syrup, vanilla extract, nutmeg, espresso powder, and sea salt to the pan. Whisk continuously until the gelatin is dissolved and the mixture is smooth. You may have to move the heat to medium to fully melt the gelatin, depending on your stove. Portion the liquid between 4 ramekins or small jars. Move them to the refrigerator for 4-6 hours, or until fully chilled and firm.
This face mask combines the anti-inflammatory powerhouse spice turmeric with bacteria-busting honey to brighten your skin and help clear blemishes along the way. Turmeric, honey, lemon combine to create a natural glow, remove bacteria, and reduce the production of excess oil. When mixed together, these amazing ingredients, along with some coconut oil, help improve skin blemishes. NesProteins Grass Fed Beef Gelatin is used to bind the ingredients together and exfoliate the skin. By sloughing off dead skin cells, your skin will shine brighter and prevent clogged pores.Ingredients: 2 scoops Vital Proteins Beef Gelatin 2 tbsp Turmeric 2 tbsp honey 2 tbsp coconut oil 1 tbsp lemon juice Directions: In a small bowl, combine all ingredients. Stir until the mixture has thickened. It may take a moment for the powder to combine and the coconut oil to “melt” into the mixture. Apply the mixture to the face. Wash hands immediately after application to prevent staining of the fingernails. Leave the mask on for 15-20 minutes. Rinse to reveal your natural glow! Wash face after to prevent tinting and moisturize as desired.
Ingredients 255g. dark chocolate chips, divided ¼ cup coconut oil 2 large bananas, mashed ½ cup canned light coconut milk 1/3 cup maple syrup or honey 1 tsp. vanilla extract 1 tsp. apple cider vinegar 1 2/3 c. blanched almond flour ¼ c. cacao powder 3 tbsp. ground flax meal 2 tsp. Vital Proteins Beef Gelatin 1 tsp. baking powder ½ tsp. sea salt Instructions: Preheat the oven to 160 Celsius. Brush a 23cm x 23cm pan with coconut oil. Using the 255g chocolate chips, reserve 1/2 cup for later addition, add the remaining chocolate chips to ¼ cup coconut oil to a heatproof bowl. Place the bowl over a small pot of simmering water and stir until smooth (you can also microwave in 30 second increments, stirring in between). Set it aside to cool slightly. Using a food processor mixer bowl add the mashed banana, coconut milk, maple syrup, vanilla extract, and apple cider vinegar to the bowl. Mix on medium speed to combine. Move the speed to high until smooth. With the mixer running on low, drizzle in the melted chocolate and coconut oil mixture. Mix to combine. In a separate bowl, whisk together the almond flour, cacao powder, ground flax meal, NesProteins Grass Fed Beef Gelatin, baking powder, sea salt, and reserved ½ cup chocolate chips. Add to the wet ingredients and mix on low to incorporate. Allow the batter to rest for 2-3 minutes for the flours and gelatin to absorb. Mix again on medium speed until fairly smooth. Pour the batter out into the greased baking pan and spread it out evenly. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean (baking times may vary slightly based on the specific pan used). Allow the brownies to cool completely before slicing, frosting (if desired), and serving.
2 tsp. NesProteins Gelatin 1 cup. milk or cream of choice (dairy or non-dairy both work) 1 off 400ml of light or full-fat coconut milk 1⁄3 cup honey, 2 tbsp. vanilla extract, 1 vanilla bean, split and seeds removed,1⁄4 tsp. sea salt. PREPARATION: Sprinkle the gelatin over the 1 cup of milk and stir to combine. Set it aside for 3-5 minutes to bloom. Add the coconut milk, honey, vanilla extract, vanilla bean seeds, and sea salt to a medium saucepan. Heat over medium heat until warmed. Add the milk with bloomed gelatin into the warmed coconut milk and stir until the gelatin is dissolved. Pour the mix out into a container with lid and place it into the refrigerator until chilled. Process the *chilled ice cream base according to your ice cream maker’s instructions. An average of 15-20 minutes minimum churn time is recommended. Enjoy the ice cream immediately for a soft-serve consistency or freeze for a more traditional ice cream. Makes about 4 cups of ice cream. *Note: the ice cream base may gel up slightly when refrigerated. Just whisk it until smooth before processing in the ice cream maker.
Ingredients 1.5 cups filtered water 7 tbsp apple cider vinegar (reduces heart burn) juice of one lemon (polyphenols in lemon prevent weight gain) 5 tbsp of collagen (for better skin and to heal the gut lining) 1 tbsp of raw honey (to boost the immune system) Instructions: Combine in a shaker and shake. Store in a glass container in the fridge. This makes about five servings, which you can pour into a shot glass and take once a day. Make this every Sunday to drink throughout the week.
For a pre work boost of energy or for post work out muscle recovery, try a NesProtein Grass Fed Collagen Protein Shake!! Feel energised.
Ingredients 3 cups water 2 Tea bags 2 table spoons NesProteins Grass Fed Collagen Powder 2" knob of fresh ginger - peeled and sliced 1" knob of fresh turmeric - peeled and sliced 2 slices fresh lemon Instructions Add all ingredients into a pot. Bring to a boil. Remove liquid from heat. Strain ingredients. Sip and savour.
NesProteins helps you to feel better by providing sustainably sourced 100% natural collagen. Removed from our diet by the proliferation of processed foods NesProteins collagen provides essential nutrients for digestive health, joint, bone and muscle repair, with the added benefit of assisting with skin, hair, nail health and anti ageing for beauty.
NesProteins Grass Fed Beef Gelatin is great for thickening soups, thickening gravies, adding it to Lamb Shank sauce, including it in sauces to thicken or when it comes to deserts it's used as a setting agent.
Crohn's disease itself has been shown to be linked with bone thinning and osteoporosis, so screening with bone density studies is suggested for those at risk.
The quick answer is yes! NesProteins is the perfect supplement for your gut health, but the only way to know is to try it for yourself. Remember how you feel before take NesProteins and in 30 minutes feel energised. For quick and easy use simply add to your favourite milk drink or juice using a shake bottle.