Are you a foodie like us? Then you are in the right place!
Every month we share simple and amazing recipes with you. Recipes that include your daily collagen boost, and recipes that are not just an average cup of COFFEE! (Even though we all love ourselves a cuppa)
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Missed last month? Don't worry, you have got your back!
All our recipes are here to stay.
Strawberry and Banana Smoothie
Ingredients:
1 cup Frozen Strawberries
1 Ripe Banana
Half Cup Vanilla Yoghurt
Half Cup Full Cream Plain Yoghurt
Splash of Apple Juice
1 Scoop Beulah Collagen
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Directions:
1. Peel and cut the banana.
2. Simply add all the ingredients into your blender and blend until the texture is smooth.
3. Sit back, relax and enjoy....
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Pumpkin Cookies
Ingredients:
For Cookies:
2 cups all-purpose flour 1/2 cup brown sugar
1 Tbsp pumpkin pie spice 1/2 cup granulated sugar
2 tsp baking powder 1 large egg
1 tsp baking soda 1 cup pumpkin puree
1/2 tsp salt 1 tsp vanilla extract
1/2 cup vegetable oil 3 scoops Divine Me Collagen
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For Rolling:
1/2 cup granulated sugar
1 cup powdered sugar
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Directions:
1. Preheat oven to 175 degrees. Line the baking trays with baking paper.
2. Whisk together the flour, pumpkin pie spice, baking powder, baking soda, collagen and salt. Set aside.
3. Whisk together the oil, brown sugar, granulated sugar, egg, pumpkin, and vanilla. Mix in dry ingredients until combined. Dough should be thick, soft, wet and sticky.
4. Place sugars for rolling in two separate bowls. Use a scoop (a heaping Tablespoon) and drop batter directly into the bowl of granulated sugar. Use a spoon to coat the dough in sugar. Shake off excess. Roll dough in hands to smooth edges.
5. Then coat the dough in powdered sugar. Do NOT shake off excess.
6 Squeeze the powdered sugar gently around the dough and place it on the prepared baking sheet 2-inches apart. (Dough may spread/flatten some before baking. It is quite soft. This is ok.)
7. Bake immediately. (Prepare cookies just before placing in oven. If the dough sits too long it will absorb the powdered sugar.)
5.Bake for 9-10 minutes, until puffy and cracked.
The cookies should be soft and matte (not wet/shiny) where the cracks are. Do not over-bake. Cool slightly, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.​
The Sweet and Spicey Grinch
Ingredients:
1/2 Grapefruit, juice from small
1 Jalapeno, slices
2 Mint, fresh leaves
1 Pomegranate arils
2 tsp Honey
2 tbsp Granulated sugar
1 Ginger beer
juice from 1/2 lime juice
2 oz Vodka (if you're on the naughty list)
2 Scoop Divine Me Collagen
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Directions:
1. On a shallow plate, combine the sugar and mint. Rim your glass in sugar, then fill with ice.
2. Combine the vodka, lime juice, grapefruit juice, honey, and jalapeños in a cocktail shaker. Fill with ice and shake until combined, about 1 minute.
3. Strain into your prepared glass. Top with ginger beer and garnish as desired. Enjoy!
Recipe of Half Baked Harvet.
Love Cookies
Ingredients:
1 vanilla bean
250g butter, softened
¾ (165g) cup castor sugar
1 egg
1 tablespoon of water
2 ¼ (335g) cups plain flower
90g individually wrap sugar-free fruit drops
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Directions:
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1.Split vanilla bean in half lengthways; scrape seeds into medium bowl with the butter, sugar, egg and water. Beat with electric beater until combined..
2.Stir in sifted flour, in two batches. Knead dough until smooth.
3.Preheat the oven to 180°C, line two oven trays with baking paper.
4.Using a rolling pin, gently tap the wrapped lollies to crush them slightly.
5.Roll dough between two sheets of baking paper to 4mm thickness. Cut circles and use your small heart shaped cookie cutter to remove the center.
6. Bake your cookies for 7minutes. Remove trays from the oven, fill each heart window with a few of the crushed lollies. Bake a further 5minutes or until brown.
7. Set aside to cool. Lightly sprinkle icing sugar over the top.
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