10 DELICIOUS WAYS TO USE COLLAGEN IN RECIPES

Having our Lumiere Collagen selling out in 3 hours of launch, it has quickly became one of our most favourite & best selling product. 

What does collagen do? It's designed to nourish from the inside out, Lumiere Collagen Beauty Peptides use the most advanced, effective and bioavailable collagen on the market today. In as little as 30 days, Lumiere works from within to:

• Drastically improve skin, hair and nail health
• Fight the visible signs of ageing
• Assist with gut health and energy levels
• Assist with bone and joint health

So if you're looking for collagen-specific recipes using VANI-T's Lumiere Collagen Peptides? You're in the right spot. 

From the popular (and simple) Mint & Lemon Infused Water to more gourmet recipes like delicious Grilled Caesar Salad, we're here to share some of our favourite ways you can incorporate collagen into your everyday recipes.

 

1.COCONUT & DARK CHOCOLATE PROTEIN BALLS

You will need:

• 1 1/2 cups dates
• 1 1/4 cups chopped walnuts
• 5 tablespoons raw cacao powder 
• 3 tablespoons pure maple syrup
• 1 cup shredded coconut
• 1 tbsp Lumiere Collagen 
• 1 tablespoon coconut oil
• 2 tablespoons warm water (if needed)

Instructions: To make the batter

1. Place the dates in a bowl of warm water for twenty minutes to soften. While they're soaking, grind the walnuts in a food processor. Leave a few chunks for texture.

2. Add the dates to a food processor and rough chop until combined (but a few walnut chunks still remain). Add 1tbsp Lumiere CollagenPeptides in batter. 

3. If mixture is too thick, add 1-2 tablespoons warm water slowly and keep blending. You may need to pause and scrape down the sides. The mixture will be very sticky.

4. Scrape your date/walnut batter into a large mixing bowl.

To Make the Protein Balls:

1. Line a large plate or cutting board with parchment paper. Pour the rest (about 2/3 cup) of the shredded coconut onto another plate. Place coconut oil in a small bowl next to your work area.

2. Grease your hands with a bit of coconut oil, grab some of the date mixture and roll it into a ball (about one inch in diameter). 

3. Once rolled, place the ball into the plate of coconut and sprinkle/roll it all about pressing down to make sure it sticks. Place the coconut covered ball onto the parchment paper.
4. Repeat until you run out of batter (makes 18-20 balls).

Allow to set in freezer for 20-30 minutes. Store in an airtight container.

 

 

2. GUACAMOLE

Ingredients

• 2 tbsp finely chopped red onion
• 1 tbsp finely chopped jalapeno or serrano chilli
• 1/2 tsp salt
• 1/4 cup roughly chopped coriander leaves
•  2 medium avocados (or 1 very large one)
• Lime juice (1/4 - 1/2 lime)
• 1 tbsp Lumiere Collagen.

Place the onion, jalapeño, salt and half the coriander on a cutting board and use a fork to mash until juicy. Scrape into a bowl, add avocado Lumiere Collagen and the remaining coriander, and mash to desired consistency. 

Serve with corn chips!

3. PANCAKES

Ingredients

• 2 cups / 300g plain / all purpose flour
• 4 tsp baking powder
• (1/4 cup / 55g white sugar (caster)
• pinch of salt
• 1 egg
• 1 3/4 cups/ 435 ml cups milk
• 1 tsp vanilla extract or essence
• 4 tsp butter
• 1tbsp Lumiere Collagen.

Mix ingredients together until batter is smooth. The trick with pancakes is getting the stove temp perfect - it should take 30 seconds for the bubbles to appear then 30 - 45 seconds on the other side until golden, 1 minute per pancake. Serve with your favourite toppings & enjoy! 

3. MANGO & COCONUT POPSICLES

 

Ingredients:

• 2 cups coconut yogurt
• the purée of one mango
• 1 tbsp Lumiere Collagen
•  tablespoons of maple syrup

Blend one ripe mango. Add the mango purée evenly into the popsicle molds, then add a second layer coconut yogurt and a third layer mango purée and insert the popsicle sticks. Freeze for a minimum of 4 hours. 

4. GRILLED CAESAR SALAD

• 1/2 cup raw cashews
• 3/4 cup warm water
• 2 cloves garlic
• 2 Tbsp raw tahini
• 2 Tbsp white miso
• 1/4 cup nutritional yeast
• fresh pepper to taste
• 1tbsp Lumiere Collagen.

Soak cashews in water in a blender for at least 30 minutes. Add remaining ingredients and blend on high until smooth and creamy. Add to chopped romaine lettuce and toss well.

This salad is best served right after it's made. The grilled lettuce tends to get soggy the longer it sits.

5. MINT & LEMON INFUSED WATER 

Ingredients:

• Lemon/lime slices
• Mint leaves
• Lumiere Collagen
• Ice-cubes

Tip: Leave to chill in the fridge for 30 minutes.

6. VANILLA ICED LATTE

FOR THE LATTE:

• 1/2 cup strong cold-brewed or chilled coffee
• 1 cup milk
• 2–3 tablespoons simple vanilla syrup depending on desired sweetness
• 1tbsp Lumiere Collagen.

FOR THE LATTE:

• 1 cup sugar
• 1 cup water
• 1 tablespoon vanilla extract

In a small sauce pan, bring sugar and water to a boil. Continue to heat, stirring occasionally, until sugar has dissolved and liquid has somewhat thickened, about 6-7 minutes. Remove from heat and cool completely. Stir in vanilla extract. Fill desired glass halfway with ice. Pour coffee, milk, and syrup over ice. Stir and enjoy!

7. BERRY SMOOTHIE

Ingredients:

• 1 banana
• 1 c. Frozen Strawberries
• 1 c. frozen blackberries, plus more for garnish (optional)
• 1 c. frozen raspberries
• 1 1/4 c. Almond milk
• 1/2 c. greek yogurt
• 1 tbsp Lumiere Collagen 

In a blender, combine all ingredients and blend until smooth. Divide between 2 cups and top with blackberries, if desired.

7. OMLETTE

Ingredients:

• 2 large eggs
• salt
• ground black pepper
• 2 tbsp. butter 
• 1 tbsp Lumiere Collagen
• 1/4 c. shredded cheddar
• 2 tbsp. freshly chopped chives

In a medium bowl, beat eggs until no whites remain, then season with salt, pepper, and a pinch red pepper flakes.
In a medium non-stick skillet over medium heat, melt butter. Pour in eggs and tilt pan so eggs fully cover the entire pan. As eggs start to set, use a rubber spatula to drag cooked edges into centre of pan. Tilt pan to let uncooked egg fall to the edge of the pan. 

 Once the bottom is set, but top is still a little wet, sprinkle cheese and chives on one half of omelet. Fold other side over cheese and slide omelet onto a plate.  

8. BANANA & CHOC CHIP MUFFINS

Ingredients:

• 5 tablespoons (70 grams) unsalted butter, melted and cooled slightly
• 1 1/2 cups (190 grams) all purpose flour
• 1/2 cup (50 grams) packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tbsp Lumiere Collagen
• 1/4 teaspoon sea salt
• 3 ripe medium bananas, mashed with a fork, about 1 1/4 cups mashed
• 1 large egg
• 1/2 teaspoon vanilla extract
• 3/4 cup (130 grams) mini or regular-size chocolate chips

Heat oven to 350 degrees Fahrenheit. Line muffin cups with paper liners. This recipe makes more than 12 muffins, so you will need to bake in batches.

Whisk the flour, brown sugar, baking powder, baking soda, and salt in a large bowl.

In another bowl, whisk the melted butter, mashed banana, egg, and vanilla until blended.

Add the banana mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. Stir in chocolate. Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes. 

8. BASIL PESTO PASTA 

Ingredients:

• 375g linguine
• 1 cup fresh basil leaves
• 1 tbsp Lumiere Collagen
• 2 tablespoons pine nuts, toasted
• 1 garlic clove, crushed
• 2 tablespoons grated parmesan cheese
• 1/4 cup extra-virgin olive oil
• Shaved parmesan cheese, to serve
• Salt and pepper, to season

Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan. Meanwhile, process basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth.
With motor running, add oil and Lumiere Collagen in a slow, steady stream. Process to combine. Season with salt and pepper. Add pesto to pasta. Toss to combine. 
Serve & enjoy! 

9. RAW SALTED CARAMEL SLICE 

Ingredients:

Base

• 1 cup almond flour or blanched almonds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup refined coconut oil
• 4 Medjool dates

Caramel

• 1 1/4 cup medjool dates
• 1/4 cup nut butter of choice (I used peanut butter)
• 2 tbsp almond milk
• 1/2 tsp Lumiere Collagen
• 1 tsp vanilla extract
• 1/4 tsp salt

Chocolate topping

• 1/4 cup coconut oil
• 1/3 cup cocoa powder
• 1/2 tsp Lumiere Collagen
• 1/4 tsp vanilla extract
• 2 tbsp maple syrup

INSTRUCTIONS

1. Line an 8×8 inch pan with parchment paper. Set aside.
2. Add the almond flour, shredded coconut, coconut oil and dates to a food processor until well combined. The mixture should be a bit sticky when you press it between your fingers.
3. Spread the mixture evenly into the bottom of the pan and place in the freezer while you prepare the caramel layer.
4. In a food processor combine the Medjool dates, nut butter, almond milk, Lumiere Collagen, vanilla extract and salt until smooth and creamy. Evenly spread the mixture on top the base of the pan. Place the pan back in the freezer for 30 minutes until the caramel sets.
5. Melt the coconut oil in a saucepan on low heat. Add the cocoa powder, Lumiere Collagen, vanilla extract & maple syrup and mix until combined. Remove from heat and let cool slightly.
6. Pour the chocolate mixture on top of the pan and spread evenly.
7. Place the pan in the fridge for 2 hours to let the bars set.
8. Cut into squares and serve.

10. VANILLA CHIA SEED PUDDING 

Ingredients:

• 1 cup full fat coconut milk, just the cream at the top of can
• 1/4 cup coconut water or regular water
• 2 tablespoons chia seeds
• 1 tbsp Lumiere Collagen 
• 2 teaspoons honey
• 1 teaspoon vanilla extract

Add all the ingredients to a small bowl, using a whisk mix until combined.
Cover with plastic wrap, place in the refrigerator and let sit overnight. (you could eat in 2 hours but it tastes better if you let it sit overnight and let the chia seeds soften) Serve with fresh fruit, nuts, or honey.