SERVES 1

Ingredients

• 1 large mug of coconut milk
• 1 tbsp coconut cream
• 2 tbsp Advanced Collagen
• ¼ tsp ground turmeric
• ¼ tsp ground ginger
• 1 tsp vanilla extract
• 1 tsp coconut sugar

Method 

Place the milk in a pan with the spices, coconut cream and warm on medium heat making sure the milk doesn’t boil, stirring until warmed through.

Then remove from the heat, stir in the Advanced Collagen, pour into mugs and sweetened to taste with coconut sugar.

SERVES 1

Ingredients

• 1 large mug organic milk
• 2 tbsp Advanced Collagen
• 1 breakfast tea bag
• 3 cracked cardamom pods
• 1 cinnamon stick
• Fresh grated nutmeg
• 3 cloves
• ¼ tsp black pepper
• ½ tsp ginger
• 1-2 tsp dark muscovado sugar (optional)

Method 

Place the milk in a pan with all the spices, tea bag and freshly grated nutmeg and warm on low heat, allow the spices to infuse for 10 minutes, making sure the milk doesn’t boil.

Take off the heat and stir in the Advanced Collagen until fully dissolved.

Strain through a sieve and pour into mugs. Sweeten with brown sugar to taste. Strain into mugs and enjoy.

SERVES 1

Ingredients

• 1 large mug almond milk
• 2 tbsp Advanced Collagen
• 1 tsp almond nut butter
• 1 tbsp raw cacao
• 1 tsp cocoa powder
• ½ tsp cinnamon
• Pinch pink Himalayan salt
• 1-2 tsp maple syrup or honey

Method 

Place the milk in a pan with the spices, cacao, nut butter, cinnamon, salt, cacao and cocoa and warm on medium heat making sure the milk doesn’t boil, stirring until all the ingredients are combined and warmed through.

Then remove from the heat, stir in the Advanced Collagen, pour into mugs and sweetened to taste with maple syrup or honey.

SERVES 1

Ingredients

• ½ ripe banana
• 1 espresso shot, cold
• 2 tsp raw cacao
• 2 tbsp Advanced Collagen
• 250ml milk (or almond milk)
• 1/3 cup cauliflower florets 
• (fresh or frozen)
• Honey to taste

Method 

Set aside the honey. Place all the remaining ingredients into a Nutribullet or blender and whizz until smooth. Adjust sweetness with honey if required.

SERVES 1

Ingredients

• ½ cup frozen raspberries
• 250ml coconut milk
• 2 tbsp Advanced Collagen
• 1 tbsp coconut yoghurt
• 1 tsp chia seeds
• 2-3 fresh raspberries
• ½ tsp vanilla extract
• Honey to taste

Method 

Set aside the fresh raspberries and honey. Place all the remaining ingredients (except the fresh raspberries) into a Nutribullet or blender and whizz until smooth.

Adjust sweetness with honey if required, top with fresh raspberries and serve.

SERVES 1

Ingredients

• ½ cup of granola
• 250ml milk (or almond milk)
• 2 tbsp Advanced Collagen
• 1 tbsp Greek yoghurt
• 1 tsp maca (optional)
• ½ tsp vanilla extract
• ½ tsp cinnamon
• Maple syrup to taste

Method 

Set aside the maple syrup and 1 tsp of the granola. Add all the remaining ingredients into a Nutribullet or blender and whizz until smooth.

Adjust sweetness with maple syrup, pour into a glass top with granola sprinkles.

SERVES 2

Ingredients

• 1 cup ground almonds
• 2 tbsp Advanced Collagen 
• 1 tbsp sunflower oil
• 2 eggs, large
• ¼ tsp bicarbonate of soda
• 3-4 tbsp almond milk
• ½ tsp cinnamon 
• 1 tsp vanilla extract
• pinch of sea salt
• Coconut oil for frying

Method 

Place 3 tbsp of almond milk and other ingredients into a Nutribullet or blender. Blend until smooth.

Adjust consistency with extra almond milk if needed. Heat a non-stick frying pan on medium heat, add coconut oil.

Pour ¼ cup of batter into the pan, cook until bubbles appear (about 2-3 minutes). Flip pancake over, cooking both sides until golden brown. Serve topped with figs and berries.

SERVES 2

Ingredients

• I cup frozen blueberries
• 2 cups yoghurt
• 1 cup almond milk
• 4 tbsp Advanced Collagen
• 2 tsp honey or maple syrup
• 2 tbsp rolled oats
• 2 tbsp toasted coconut flakes
• 6 fresh strawberries, halved
• 1 kiwi, peeled, chopped
• 16 fresh blueberries

Method 

Add the frozen berries, yoghurt, milk, Advanced Collagen and honey or maple syrup into your Nutribullet or blender and blend until smooth.

Pour into breakfast bowls and top with kiwi, strawberries, fresh blueberries, oats and toasted coconut flakes. Enjoy!

SERVES 2

Ingredients

• 150g porridge oats
• 400ml whole milk (or almond milk)
• 200g yogurt (or coconut yoghurt)
• 2 tbsp Advanced Collagen
• 1 tbsp chia seeds 
• Pear, sliced
• 4 dried apricots, chopped
• 2 tbsp pecans
• Drizzle of honey of maple syrup
• Sprinkling of cinnamon

Method 

Add the oats, chia seeds and milk to a pan and heat on medium heat, stirring all the time until the mixture thickens, then simmer for 2 minutes.

Take off the heat, stir in the yoghurt and Advanced Collagen and pour into breakfast bowls.

Top with the pecans, sliced pears, apricots, drizzle with honey, sprinkle with cinnamon and serve.

Ingredients

• 1 cup rolled oats
• 4 tbsp Advanced Collagen
• ½ cup ground almonds
• ¾ cup soft dried apricots
• ½ cup desiccated coconut
• 1 tbsp coconut oil
• 1 tbsp almond butter
• 2 tbsp honey
• 1 tsp ground ginger
• ½ tsp turmeric
• Pinch of salt

Method 

Add all the ingredients to a food processor. Pulse until roughly combined. If the mixture is too sticky then add a spoonful of extra oats, if too dry then add extra coconut oil.

Use your hands to bring the mixture together into a cohesive ball.

Take out about 1 tbsp of mixture at a time and roll into a ball with your hands. Place in an airtight container in the fridge or freezer.

Ingredients

• 100g butter, chopped
• 50g dark chocolate
• 15g cocoa powder
• 4 tbsp Advanced Collagen
• 1 tsp vanilla extract
• 200g soft brown sugar
• 4 large eggs
• 100g ground almonds
• 100g pistachios, chopped
• 1 tsp baking powder
• Pinch sea salt

Method

Preheat oven to 180C, line a 20cm square tin.

Melt chocolate in a heatproof bowl over a saucepan of simmering water.

Whisk eggs with a fork. Beat butter and sugar until soft, add eggs a little at a time, until combined. Stir in all ingredients (except pistachios).

Pour into baking tray, sprinkle with pistachios, bake for 30-35 minutes. Cool in tin, cut into squares, serve.

Ingredients

• 4 ripe avocados
• 2 tbsp cottage cheese
• 4 tbsp Advanced Collagen
• ½ red onion, finely chopped
• 2 cloves of garlic, finely chopped
• 2 tbsp fresh lime juice
• 2 tbsp coriander, finely chopped
• 1 red chilli, deseeded, finely chopped
• 1-2 tsp sea salt
• Sprinkle of cayenne pepper
• Drizzle of olive oil

Method

In a bowl, mash the avocado with a fork, stir in the cottage cheese, Advanced Collagen, red onion, garlic, coriander and chilli.

Add in the lime juice and sea salt, a little at a time until, tasting as you go.

Spoon into a serving bowl, drizzle with olive oil and sprinkle with a little cayenne pepper. Serve with tortilla chips, crackers or veggie sticks.

SERVES 4

Ingredients

• 3 lbs chicken bones
• 1 large onion peeled, chopped
• 2 bay leaves
• 2 carrots peeled, chopped
• 2 celery stalks, chopped
• 6 garlic cloves
• 1 ½ litres water
• 3 tbsp raw apple cider vinegar
• 1 cup chopped parsley
• ½ tsp black peppercorns
• 4 tbsp Advanced Collagen

Method 

Place all of the ingredients (except the Advanced Collagen) into a large saucepan, bring to the boil, cover with a lid and reduce the heat to a simmer for 8 hours, topping up with water if needed.

Then strain through a sieve, discard the bones, skim the layer of fat from the top of the broth and discard. Stir in the Advanced Collagen and serve, store any leftovers in the fridge or freeze.

SERVES 4

Ingredients

• 1 litre vegetable stock
• 3 tbsp white miso paste
• 2 spring onion stalks, sliced
• 100g brown rice noodles
• 1 red chilli, sliced (optional)
• 1 cup mushrooms, quartered
• 4 tbsp Advanced Collagen
• Coriander leaves, to serve

Method 

Cook the noodles in simmering water for 5 minutes or until soft, strain, rinse and set aside. Add stock to a saucepan and bring to the boil, reduce heat and simmer, add the miso, mushrooms, spring onion and chilli.

Once the miso has dissolved, add noodles and warm through then remove from heat, stir in the Advanced Collagen, sprinkle with coriander and serve.

SERVES 4

Ingredients

• 4 medium beetroots, peeled, chopped 
• 250g tomatoes, halved 
• 3 cloves garlic, chopped 
• 1 small onion, peeled, chopped 
• 2 tbsp olive oil 
• 500ml chicken or vegetable stock 
• 4 tbsp Advanced Collagen 
• 150g aged feta, cubed 
• 2 tbsp natural yoghurt 
• 1 tbsp sesame seeds 
• ½ cup rocket 
• Salt and black pepper

Method 

Coat tomatoes and garlic in 1 tbsp olive oil and roast for 20 minutes at 200C. Cook onion in remaining oil until soft, add beetroot and stock, simmer for 15-20 minutes until beetroot is soft.

Transfer soup to blender, add Advanced Collagen and roasted tomatoes and blend until smooth. Season to taste. Reheat soup, divide between bowls and top with yoghurt, crumbled feta, rocket, sesame seeds and serve.