We all love a smoothie or a pancake, but what if they could do more than fix our sweet cravings? What if they could help our hair, skin and joints? Well they can if you add one secret ingredient!

Don’t worry - the secret ingredient isn’t created in a witches cauldron. The secret ingredient is, of course, Collagen. As a protein, it makes up almost 30% of all proteins found in the human body. So what exactly does this collagen do?

• It’s involved in the process of healing wounds and broken bones
• Helps maintain healthy and flexible joints and bones
• Is responsible for the production of synovial fluid and the proper condition of cartilage
• Helps maintain strong and elastic tendons and ligaments
• Is responsible for the elasticity, firmness and proper hydration of the skin
• Increases hair thickness and improves nail strength and appearance

All Osavi Collagen powders are highly purified collagen peptides. They are ideal for baking with or dissolving in water, juices and smoothies. It's an easy and fun way to supplement your diet with collagen proteins and help support a healthy lifestyle.

At Osavi we offer different varieties of collagen so you can find the right one that suits your needs.

Choose the right collagen for you and try it with one of our recipes today! Check out below for interesting and tasty recipes which include collagen.

Desserts

Red Smoothie - 4 Servings

Ingredients:

• 500 g natural yogurt
• 8 plums
• 150 ml beetroot juice
• 200 g forest berries/blueberries
• 20 g collagen Forest fruits
• 2 tablespoons freeze-dried berry fruits

Preparation:

Blend the natural yogurt, pitted plums, beetroot juice, berry fruits, and collagen together until smooth. Pour into glasses and sprinkle with freeze-dried fruits.

Panna Cotta - 4 Servings

Ingredients:

• 250 g 30% heavy cream
• 250 g 2% milk
• 10 g gelatin
• 15 g collagen - forest fruits
• 20 g honey
• Greek yogurt - 200 g
• ¼ teaspoon sea salt
• 1 lime
• 1 tablespoon honey
• Nutty granola
• 60 g peanuts
• 1 tablespoon honey
• a pinch of salt

Preparation:

Soak the gelatin in 20 ml of water. Heat the heavy cream together with the milk and xylitol, then dissolve the gelatin and collagen in this mixture. Pour the mixture into silicone molds or cups and chill in the fridge. Transfer the Greek yogurt onto a sieve lined with gauze and leave it in the fridge for preferably 12 hours - this way, we remove excess water from the yogurt, resulting in a creamy and velvety yoghurt. Season the labneh with the zest of the entire lime, the juice of half a lime, and a tablespoon of honey. Finely chop and toast the nuts on a dry pan for 3-4 minutes over medium heat, shaking the pan every few seconds. Remove the pan from the heat and season the nuts with honey and a pinch of salt. Remove the panna cotta from the molds/cups by briefly immersing them in hot water. On a plate, place a small amount of labneh, next to it, place the panna cotta, and sprinkle the whole thing with nutty granola.

Baseless cheesecake with ricotta, lime and lemon curd - 10 servings

Ingredients CHEESECAKE:

• 500 g cottage cheese
• 300 g ricotta
• 200 g Greek yoghurt
• 20 g gelatine
• 2 limes (zest + juice)
• 140 g icing sugar
• 40 g water for soaking gelatine
  
• 10 scoops(50 g) Collagen Joints & Bones

Preparation:

Soak gelatine in water. Mix the zest and the juice of the limes with the cottage cheese, ricotta, Greek yogurt, the collagen, powdered sugar,. Heat the gelatine and dissolve it, then mix it with the curd mass.

Pour into a springform pan with a diameter of 20 cm lined with cling film and chill in the fridge for at least 24 hours.

Ingredients LEMON CURD:

• 2 eggs
• 2 egg yolks
• 140 g sugar
• 100 g butter
• 2 lemons (zest + juice)

Preparation:
Put all ingredients in a saucepan and heat over low heat, continuously stirring. When the cream thickens, cool and pour over the chilled cheesecake.

Chocolate Smoothie - 4 Servings

Ingredients:

• 600 ml almond milk
• 80 g peanut butter
• 2 bananas
• 20 g salted caramel collagen
• 1 tablespoon cocoa
• 40 g chopped dark chocolate (minimum 60%)

Preparation:

Blend almond milk, peanut butter, bananas, collagen, and cocoa together until smooth. Pour into glasses and sprinkle with chopped chocolate.

Swedish tofu and sun-dried tomato meatballs with collagen in mustard sauce with garden peas - 3 servings

Ingredients TOFU AND SUN-DRIED TOMATO MEATBALLS:

• 180 g (1 cube) natural tofu
• 70 g sun-dried tomatoes
• 2 g salt
• 50 g wheat flour
• 1 egg
• 60 g breadcrumbs
• 10 ml soy sauce
• 30 ml rapeseed oil
  
• 15g (3 scoops) Collagen Hair, Skin & Nails
  

Preparation:
Mix tofu with dried tomatoes, egg, the collagen and salt. Then with a spoon, mix in the soy sauce, wheat flour and breadcrumbs. Use a spoon to divide the dough into the balls, then, oil your hands to form balls. Heat the rapeseed oil in a frying pan, then place the tofu balls in the fat, fry over medium heat and shake the pan, turning the meatballs and fry on each side.

Ingredients MUSTARD SAUCE WITH GREEN PEAS:

• 200g single cream
• 30 g of French mustard
• pinch of salt and pepper
• 100 g of frozen peas
  

Preparation:

Pour the cream into a saucepan, add French mustard, a pinch of salt and pepper. Cook for a few minutes and then add the green peas. Serve the meatballs with the mustard sauce.

Breakfast Recipe

Oatmeal with Grilled Pear and Rosemary - 4 Servings

Ingredients:

• 130 g oat flakes
• 500 ml almond milk
• 20 g salted caramel collagen
• 4 pears
• 2 tablespoons rapeseed oil
• 4 sprigs of rosemary

Preparation:

Pour almond milk over oat flakes in a saucepan and cook for 5 minutes over medium heat, stirring constantly. Once the oat flakes have absorbed some of the liquid, add collagen and quickly mix. Transfer portions of oatmeal to bowls.

Heat a pan, quarter the pears with the skin on - remove the core and drizzle with rapeseed oil, then grill on the pan for 1 minute on each side until golden brown. Arrange the grilled pears on the oatmeal and sprinkle with fresh rosemary.

Enjoy! :)