Read the latest monthly newsletter... CLICK HERE

Eat your way to glowing skin

Fancy younger looking skin ? well read on…

In this natural beauty recipes blog I’m going to get stuck in to why eating Collagen is so great for our skin and I have put two of my favourite recipes at the end for you lovelies to try too 👇🏼… vanilla, coconut & collagen energy balls make a great brain boost for kids who are cramming and or Mum’s who are trying to juggle work/teenage taxi service/late nights or anyone fancying a healthy snack. And as Collagen and Vitamin C are a winning combo for our skin I have also popped in my Kiwi Vitamin C jelly which is a winner when in need of a morning pick me up and I often serve them up at brunch as they cut through that greasy fry up feeling and the Vitamin C hit leaves you feeling pepped up and ready to go (handy if you had a late night and need a bit of a pick me up).

So now a bit about why collagen is so good for us.

Collagen is found in our bones, muscles, skin, digestive systems and tendons. It gives our skin its elasticity and strength and is the glue that makes up our joints and tendons and it literally holds our body together.

As we get older the collagen we product naturally starts to slow down and we begin to notice wrinkles, sagging skin and aches and pains in our joints as they weaken. You may have heard of using collagen on your skin in beauty products but actually eating it is also a great way to repair from the inside out.

Benefits of eating collagen.

Improvement to skin, hair and helps reduce stretch-marks and cellulite.

Helps ease joint pain and swelling – it oils the joints, think of it as WD40 for our knees and elbows.

Strengthens our hair, nails and teeth.

Collagen soothes our gut lining and aids healing of damaged cell walls.

Interestingly enough when collagen is processed it becomes gelatine which, because it is tasteless and colourless makes it ideally suited to cooking with. The health benefits are the same for both gelatine and collagen as they contain the same amino acid. And, as Vitamin C is used to form collagen in our bodies, my Kiwi Jelly recipe below which is packed with both these ingredients makes perfect sense. Obviously if you are a vegetarian look away now as this recipe is probably not for you !

So with all that in mind, I hope you have enjoyed this natural beauty recipes blog and check out my go to recipes below, post a comment or leave me a message on instagram to say how you got on.😍🥝

P.S. If you do invest in buying some collagen powder, as it is virtually tasteless you can use it in smoothies, bulletproof coffee and tea, jellies, desserts, soups and bone broth for an added collagen boost. This is where I buy my collagen !

Kiwi & Collagen Jelly

I love to find ways of eating myself well rather than relying on supplements where I can, so this recipe evolved as I experimented with ways to eat more collagen and vitamin C. I am not saying this is a miracle cure for wrinkles but it is good to find different ways of getting nutrients, minerals and vitamins into our bodies and if nothing else it tastes delicious and makes a yummy low sugar treat or pud.

Category

Kiwi Vit C Power Jelly

Yields6 Servings

Ingredients
 2 sheets gelatine (I use Dr Oetker Platinum Grade Leaf gelatine)
  cup water
 ½ cup lemon juice (approx.)
 2 tbsp brown rice syrup or other liquid sweetener of your choice (check quantity depending on how sweet you like it to taste)
 4 - 5 large ripe kiwi fruits, peeled, diced and woody pith removed
 ¼ tsp vitamin C powder optional (check to taste)
Optional
 whipped cream - to serve
 fresh passionfruit - to serve

Directions
1

Soften the gelatine sheets in water (leave for 10 minutes or until the sheets are soft).

2

Heat the lemon juice, liquid sweetener, water and the diced kiwi fruit in a small saucepan until the liquid is warmed to a medium heat but not boiling fiercely and let it bubble away for a few minutes to soften the fruit.

3

Take the saucepan off the heat and wait for it to cool a bit before blending with a hand blender to whizz everything together to a smooth liquid with no kiwi lumps.

4

Lift the gelatine out of the water it is softening in and add it in to the warm kiwi/jelly liquid and stir to blend and melt it in. Add the vitamin C powder too if you are using this and adjust the taste if you prefer a bit more sweetener. (don't add masses of liquid sweetener as then the jelly will not set properly - I like mine to taste quite tart).

5

Pour into small shot glasses or any small bowls or glasses you have to hand and chill for several hours in the fridge or overnight I find is best.

6

These will be fine in the fridge for at least 5 days.

Note
7

For a jelly that you can slice, add extra gelatine to the jelly mixture (you may need to experiment as to how many extra sheets you will need) so that the jelly is then firm enough to slice up before serving. I set mine in a clingfilm lined silicone coated loaf tin and then serve slices of the jelly with a blog of whipped cream and fresh passionfruit drizzled over the top for an even greater Vitamin C boost or as a light summer pudding.

8

As jelly is packed with gelatine aka. collagen which is so good for us, if you would like to learn more about what collagen can do for you go check out my blog post for more inspiration 💕

Ingredients

Ingredients
 2 sheets gelatine (I use Dr Oetker Platinum Grade Leaf gelatine)
  cup water
 ½ cup lemon juice (approx.)
 2 tbsp brown rice syrup or other liquid sweetener of your choice (check quantity depending on how sweet you like it to taste)
 4 - 5 large ripe kiwi fruits, peeled, diced and woody pith removed
 ¼ tsp vitamin C powder optional (check to taste)
Optional
 whipped cream - to serve
 fresh passionfruit - to serve

Directions

Directions
1

Soften the gelatine sheets in water (leave for 10 minutes or until the sheets are soft).

2

Heat the lemon juice, liquid sweetener, water and the diced kiwi fruit in a small saucepan until the liquid is warmed to a medium heat but not boiling fiercely and let it bubble away for a few minutes to soften the fruit.

3

Take the saucepan off the heat and wait for it to cool a bit before blending with a hand blender to whizz everything together to a smooth liquid with no kiwi lumps.

4

Lift the gelatine out of the water it is softening in and add it in to the warm kiwi/jelly liquid and stir to blend and melt it in. Add the vitamin C powder too if you are using this and adjust the taste if you prefer a bit more sweetener. (don't add masses of liquid sweetener as then the jelly will not set properly - I like mine to taste quite tart).

5

Pour into small shot glasses or any small bowls or glasses you have to hand and chill for several hours in the fridge or overnight I find is best.

6

These will be fine in the fridge for at least 5 days.

Note
7

For a jelly that you can slice, add extra gelatine to the jelly mixture (you may need to experiment as to how many extra sheets you will need) so that the jelly is then firm enough to slice up before serving. I set mine in a clingfilm lined silicone coated loaf tin and then serve slices of the jelly with a blog of whipped cream and fresh passionfruit drizzled over the top for an even greater Vitamin C boost or as a light summer pudding.

8

As jelly is packed with gelatine aka. collagen which is so good for us, if you would like to learn more about what collagen can do for you go check out my blog post for more inspiration 💕

Kiwi Vit C Power Jelly

Vanilla & Coconut Collagen Balls

These make a great snack especially for teenagers who are cramming over the Easter Holidays ! They are packed full of protein, good fats and collagen and make for a health energy boost as well as being great for the skin. 😍

Vanilla Coconut Energy Balls

Yields25 Servings

Ingredients
 1 generous cup almonds
 15 soft dates (the cooking ones, not the medjool dates)
 4 tsp vanilla bean paste
 2 scoops of collagen powder (for where to buy this check out my note below. Optional, if not add more ground flaxseed)
 3 tbsp desiccated coconut
 5 tbsp soft peanut butter (or other nut butter if you prefer)
 2 tbsp ground flaxseed
 2 tbsp hemp seeds
 6-7 tbsp coconut milk (almond or other nut milk will do fine here)
 3 scoops green powder (optional)
 ¼ tsp cinnamon powder
For the toppings
 Desiccated coconut, chia seeds, sesame seeds, bee pollen, what ever you fancy which is fairly fine will work great here.

1

Firstly chop up the almonds in your blender until they are fairly fine. Then add in all the other ingredients and pulse until the mixture starts to come together to form a thick dough.

2

Scrape the mixture into a bowl and pop it in the fridge for up to 20 minutes so that it starts to firm up.

3

When the dough is firm enough to handle start rolling into balls. If you want to coat them then roll them into the topping you fancy then put them on a plate and leave in the fridge to firm up again. Then they are ready to eat !

4

I put half into a tin and leave them in the freezer for another time as they freeze very well and are a great snack to have handy instead of heading to the biscuit tin. They also make a fabulous energy boost for teenagers who are studying as they are packed full of protein, fats and fibre. If you are having them from frozen, just remember to defrost them for a bit before eating or your teeth will not thank you later.

NOTE:  This is where I buy my Collagen powder.

Ingredients

Ingredients
 1 generous cup almonds
 15 soft dates (the cooking ones, not the medjool dates)
 4 tsp vanilla bean paste
 2 scoops of collagen powder (for where to buy this check out my note below. Optional, if not add more ground flaxseed)
 3 tbsp desiccated coconut
 5 tbsp soft peanut butter (or other nut butter if you prefer)
 2 tbsp ground flaxseed
 2 tbsp hemp seeds
 6-7 tbsp coconut milk (almond or other nut milk will do fine here)
 3 scoops green powder (optional)
 ¼ tsp cinnamon powder
For the toppings
 Desiccated coconut, chia seeds, sesame seeds, bee pollen, what ever you fancy which is fairly fine will work great here.

Directions

1

Firstly chop up the almonds in your blender until they are fairly fine. Then add in all the other ingredients and pulse until the mixture starts to come together to form a thick dough.

2

Scrape the mixture into a bowl and pop it in the fridge for up to 20 minutes so that it starts to firm up.

3

When the dough is firm enough to handle start rolling into balls. If you want to coat them then roll them into the topping you fancy then put them on a plate and leave in the fridge to firm up again. Then they are ready to eat !

4

I put half into a tin and leave them in the freezer for another time as they freeze very well and are a great snack to have handy instead of heading to the biscuit tin. They also make a fabulous energy boost for teenagers who are studying as they are packed full of protein, fats and fibre. If you are having them from frozen, just remember to defrost them for a bit before eating or your teeth will not thank you later.

Vanilla Coconut Energy Balls

I like my skincare products like I like my soul sisters – non toxic and kind

#webofgoodness

SIGN UP TO MY NEWSLETTER

we respect your privacy
follow me @webofgoodness

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *