You can do better than Starbucks...
Whether you have been using the range of Jeuneora supplements for years, or just a few weeks (or maybe you are still considering whether to take plunge) having a few different ideas for using them can always be helpful!
We often get asked if our marine collagen powders and plant based products can be used in smoothies, drinks and baking, and thankfully the answer is yes!
We have scoured the interwebs to find the best recipes that are easy and healthy, but most of all delicious.
This week we'll be introducing some recipes for using your Naked Collagen in. Here are our staff picks!
Pumpkin Spice Latte
(Serves 2)
Note: We like it best with 1 cup whole milk, but if you need to go dairy-free, then 1 cup full-fat coconut milk and 1 cup unsweetened almond, soy, or rice milk will do the trick. This recipe calls for a blender, but if you don’t have one, shaking in a tightly sealed mason jar will work similarly.
Ingredients
1 teaspoon Jeuneora Naked Collagen
2 tablespoons canned pumpkin purée (or make your own!)
1/2 teaspoon pumpkin pie spice (store-bought or homemade, see directions below)
2 cups milk (whole or or any unsweetened nondairy milk)
1 tablespoon maple syrup
1 tablespoon vanilla extract
2 shots espresso, or 1 cup freshly brewed coffee
Extra milk (optional)
Homemade Pumpkin Spice mix
Makes about 3 1/2 tablespoons
2 tablespoons cinnamon
1 tablespoon ground ginger
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Mix all ingredients together with a fork and store in a clean spice jar with a lid.
Method
In a small saucepan over medium heat, whisk together pumpkin purée, pumpkin pie spice, milk, syrup, and vanilla extract. Cook, whisking constantly, until mixture starts to steam.
Remove from heat and pour mixture into a blender. Cover, hold the lid on tightly, and blend for about 15 seconds, or until frothy.
Make the espresso or coffee. If you’d like extra milk foam to top your latte, pour a few tablespoons of milk into a glass jar with a lid while coffee is brewing.
Add 1 teaspoon of Jeuneora Naked Collagen. Tightly seal the lid and shake for 30-60 seconds. Remove lid and place jar in microwave for 30 seconds.
Divide coffee and milk mixture between two mugs. Top with extra milk foam (if using) and a sprinkle of pumpkin pie spice.
Paleo “Anti-Inflammatory” Hot Chocolate
(serves 2)
This paleo & dairy free hot chocolate is rich, creamy and full of goodness with a blend of anti-inflammatory and immune boosting spices. It is the perfect cosy pick me up on a cold winters day!
Ingredients
1 tsp Jeuneora Naked Collagen
1 cup nut milk
1 cup water
2 Tbsp raw cacao powder
1 tsp ground cinnamon
1/2 - 1 tsp ground ginger - depending on your taste
1/2 - 3/4 tsp ground turmeric - depending on your taste
pinch nutmeg
pinch sea salt
A dash freshly ground black pepper
Stevia, maple syrup or honey to sweeten as desired.
Method
In a medium saucepan gently heat up the nut milk, water, spices and the salt and pepper. Stir on a medium heat for 5 minutes to allow the flavours to infuse. Add the raw cacao powder and Naked Collagen and stir through until the flavours are combined. Add desired sweetener to taste. Whisk or use a milk frother to lightly froth if desired.
Spicy Paleo Aztec Hot Chocolate
(serves 2 in large mugs)
- You can make this a 'just for grown ups' hot choccy by adding a shot of your favourite liqueur or spirit - wink wink -
Ingredients
1 teaspoon Jeuneora Naked Collagen
1/2 cup chopped dark chocolate (the darker the chocolate the less sugar you'll be adding)
2 cups of nut milk (if you are not paleo, regular dairy milk would work too)
1 teaspoon cinnamon
1 teaspoon vanilla
dash of salt
1 chilli pepper, split in half and seeds removed (if you are scared of chilli, reduce this amount)
1–4 tablespoons coconut sugar or 1 Tbsp sugar substitute depending on taste
Optional: 2 shots of something from the grown up cupboard ;)
Method
Melt the chocolate with a little of the milk in a small pot over medium heat. Whisk in the remaining milk, the cinnamon, vanilla, Naked Collagen, and dash of salt. Add the chilli pepper to the pot and bring the pot almost to a boil. Remove the pot from the heat and let it sit for 10 mins. Remove and discard the chilli pepper.
Whisk in the sugar, 1 tablespoon at a time, and taste until it is a sweetness you like. If you are using a shot of alcohol add that now and stir.
Pour the spicy Aztec hot chocolate into mugs and serve!
Credit: Original Recipes can be found below
