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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.

Authorgoodness1234Category, , , DifficultyBeginner

Yields6 Servings

Ingredients
 2 sheets gelatine (Dr Oetker Platinum grade leaf gelatine)
 1/3 cup water
 1/2 cup lemon juice (approx)
 1 – 2 tablespoon rice malt syrup or liquid sweetener of your choice
 4 ripe kiwis , peeled and chopped (remove any woody pith)
 ¼ vitamin C powder (optional check taste)

Directions
1

Soften the gelatine sheets in water (leave for 10mins).

2

Heat the lemon juice, sweetener and kiwi fruit in a small saucepan until it’s medium-hot but not boiling.

3

Use a hand blender and wiz it to get any lumps out.

4

Lift out and add the softened gelatine to the saucepan and stir until blended.

5

Add the vitamin C powder and stir in. Check if sweet enough and adjust as necessary.

6

Pour into a small glass container or I like to put mine in small glasses or shot glasses. Chill for several hours or overnight to set.

7

Store in the fridge for up to 5 days. Serve as they are or with yoghurt for a vitamin C powered pudding or breakfast.

Notes
8

If you add extra gelatine the jelly will be firm enough to slice. If serving this way, cut a slice of the jelly and top with a blob of whipped cream & passion fruit for an even greater Vitamin C boost.

Ingredients

Ingredients
 2 sheets gelatine (Dr Oetker Platinum grade leaf gelatine)
 1/3 cup water
 1/2 cup lemon juice (approx)
 1 – 2 tablespoon rice malt syrup or liquid sweetener of your choice
 4 ripe kiwis , peeled and chopped (remove any woody pith)
 ¼ vitamin C powder (optional check taste)

Directions

Directions
1

Soften the gelatine sheets in water (leave for 10mins).

2

Heat the lemon juice, sweetener and kiwi fruit in a small saucepan until it’s medium-hot but not boiling.

3

Use a hand blender and wiz it to get any lumps out.

4

Lift out and add the softened gelatine to the saucepan and stir until blended.

5

Add the vitamin C powder and stir in. Check if sweet enough and adjust as necessary.

6

Pour into a small glass container or I like to put mine in small glasses or shot glasses. Chill for several hours or overnight to set.

7

Store in the fridge for up to 5 days. Serve as they are or with yoghurt for a vitamin C powered pudding or breakfast.

Notes
8

If you add extra gelatine the jelly will be firm enough to slice. If serving this way, cut a slice of the jelly and top with a blob of whipped cream & passion fruit for an even greater Vitamin C boost.

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

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