SERVES 1

Ingredients

• 1 black teabag
• 3 black peppercorns
• 1 cinnamon sticks
• 5 cardamom pods
• 3 cloves
• 1 star anise
• 1 cm piece ginger, sliced
• 250ml whole milk or coconut milk
• 10g (2 tbsp) Butterfat Keto
• Pinch of cinnamon to serve
• Honey to taste

Method 

Add the milk to a saucepan with the spices and bring to a simmer then reduce heat and infuse the spices for 10 minutes. Add the black tea bag for the last 2-3 minutes. Strain the warm spiced milk into a jug, discard the spices and sweeten with honey.

Add 2 tbsp (1 scoop) of Butterfat Keto to the bottom of a mug or heatproof glass, add 2 tbsp of the strained warmed spiced milk and stir until the butterfat Keto has dissolved, adding more stained milk if needed.

Once dissolved, fill up the rest of the mug leaving room at the top so you can use a frother to create a little foam and disperse any Butterfat Keto that hasn’t dissolved. Sprinkle with cinnamon and serve while warm.

SERVES 1

Ingredients

• 1 tsp matcha tea powder
• 10g (2 tbsp) Butterfat Keto
• 250ml whole milk or plant milk
• Honey to taste

Method 

Add the milk to a saucepan heat until warm but not boiling. Put the matcha and Butterfat Keto into a large mug, then add 4 tbsp of warmed milk and stir until the Butterfat Keto has dissolved, adding more milk until fully dissolved.

Use a whisk or frother on the remaining milk in the saucepan to create some foam. Pour the foaming milk into the mug, stirring to mix in the matcha and Butterfat Keto. Sweeten with honey and serve.

SERVES 2

Ingredients

• Small handful coriander leaves
• 1 tbsp coconut oil
• 1 garlic clove
• 4 spring onions, sliced
• 2 tbsp Thai curry paste
• 400ml can coconut milk
• 500ml chicken or vegetable stock
• 1 tbsp fish sauce (optional)
• 4 tbsp Butterfat Keto
• 150g pack stir-fry vegetable
• 1/2 tsp turmeric
• Sprig Thai basil
• 1 red chilli, deseeded, sliced
• Lime wedges

Method 

Add the coconut oil to a saucepan and gently fry the spring onions, garlic and Thai curry paste for 2-3 minutes, being careful not to burn the spices. Add in the stock, coconut milk, turmeric, fish sauce, stir-fry vegetables, coriander leaves and bring to a gentle simmer, reduce heat for 4-5 minutes.

Add the Butterfat keto to a small bowl, add one ladle of the warm Thai coconut soup, stir until all the Butterfat Keto has fully dissolved. Remove the soup form the heat and allow to cool for just a few minutes before adding in the dissolved Butterfat Keto, stir to combine. Split the Thai coconut soup between bowls. Top with fresh basil leaves and slices of chilli and a wedge of fresh lime. Serve.

SERVES 1

Ingredients

• 1 large mug of coconut milk
• 1 tbsp coconut cream
• 2 tbsp Advanced Collagen
• ¼ tsp ground turmeric
• ¼ tsp ground ginger1 tsp vanilla extract
• 1 tsp coconut sugar

Method

Place the milk in a pan with the spices, coconut cream and warm on medium heat making sure the milk doesn’t boil, stirring until warmed through.

Then remove from the heat, stir in the Advanced Collagen, pour into mugs and sweetened to taste with coconut sugar.

SERVES 2

Ingredients

• 150g porridge oats
• 400ml whole milk (or almond milk)
• 200g yogurt (or coconut yoghurt)
• 2 tbsp Advanced Collagen
• 1 tbsp chia seeds
• Pear, sliced
• 4 dried apricots, chopped
• 2 tbsp pecans
• Drizzle of honey of maple syrup
• Sprinkling of cinnamon

Method 

Add the oats, chia seeds and milk to a pan and heat on medium heat, stirring all the time until the mixture thickens, then simmer for 2 minutes.

Take off the heat, stir in the yoghurt and Advanced Collagen and pour into breakfast bowls.
Top with the pecans, sliced pears, apricots, drizzle with honey, sprinkle with cinnamon and serve..

SERVES 4

Ingredients

• 4 medium beetroots, peeled, chopped
• 250g tomatoes, halved
• 3 cloves garlic, chopped
• 1 small onion, peeled, chopped
• 2 tbsp olive oil
• 500ml chicken or vegetable stock
• 4 tbsp Advanced Collagen
• 150g aged feta, cubed
• 2 tbsp natural yoghurt
• 1 tbsp sesame seeds
• ½ cup rocket
• Salt and black peppe

Method 

Coat tomatoes and garlic in 1 tbsp olive oil and roast for 20 minutes at 200C. Cook onion in remaining oil until soft, add beetroot and stock, simmer for 15-20 minutes until beetroot is soft.

Transfer soup to blender, add Advanced Collagen and roasted tomatoes and blend until smooth. Season to taste. Reheat soup, divide between bowls and top with yoghurt, crumbled feta, rocket, sesame seeds and serve.

SERVES 4

Ingredients

• 3 lbs chicken bones
• 1 large onion peeled, chopped
• 2 bay leaves
• 2 carrots peeled, chopped
• 2 celery stalks, chopped
• 6 garlic cloves
• 1 ½ litres water
• 3 tbsp raw apple cider vinegar
• 1 cup chopped parsley
• ½ tsp black peppercorns
• 4 tbsp Advanced Collagen

Method 

Place all of the ingredients (except the Advanced Collagen) into a large saucepan, bring to the boil, cover with a lid and reduce the heat to a simmer for 8 hours, topping up with water if needed.

Then strain through a sieve, discard the bones, skim the layer of fat from the top of the broth and discard. Stir in the Advanced Collagen and serve, store any leftovers in the fridge or freeze.

SERVES 4

Ingredients

• 1 litre vegetable stock
• 3 tbsp white miso paste
• 2 spring onion stalks, sliced
• 100g brown rice noodles
• 1 red chilli, sliced (optional)
• 1 cup mushrooms, quartered
• 4 tbsp Advanced Collagen
• Coriander leaves, to serve

Method 

Cook the noodles in simmering water for 5 minutes or until soft, strain, rinse and set aside. Add stock to a saucepan and bring to the boil, reduce heat and simmer, add the miso, mushrooms, spring onion and chilli.

Once the miso has dissolved, add noodles and warm through then remove from heat, stir in the Advanced Collagen, sprinkle with coriander and serve.

SERVES 4

Ingredients

• 200g dark or milk chocolate
• 2 shots of espresso
• 4 tbsp Butterfat Keto
• 300ml pot double cream
• 1 tsp vanilla extract

Method 

Place the Butterfat Keto in a small bowl and add the hot shots of espresso. Stir (or use a small whisk) until the Butterfat Keto has completely dissolved. Set to one side to cool down.

Melt the chocolate in the microwave for 2 minutes or use a heatproof bowl over a saucepan of gently simmering water. Leave too cool down a little.

Use an electric whisk to whip the double cream and the vanilla extract.

Add the Espresso and Butterfat Keto to the melted chocolate and stir to combine. Then gently fold the chocolate mixture into the whipped cream until fully combined. Split the mixture between 4 ramekins, top with chopped pecans and chill in the fridge for an hour before serving.