Vital Protein Collagen Veggies Blend Review and Recipe - AIP/ Paleo Gazpacho

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Have you heard, have you heard? I finally got my hands on Sarah Ballantyne's Vital Protein Collagen Veggie Blend and the anticipation was well worth it. 

If you have been on a whole food healing journey, you will know that spending a lot of time in the kitchen is often necessary. I was one of them, hence the name of my blog. But as my body became stronger, I am able to get out of my kitchen and enjoy life a whole lot more. So the search for easy to prepare and pack nourishment for AIP/Paleo life on to go began. I guess Sarah Ballantyne aka The Paleo Mom heard mine and countless health seeker's call when she teamed up with Vital Protein to create this AIP/ Paleo Collagen with veggies. Thanks. Read all about it HERE.

This is what Sarah set out to create and I think she did a fantastic job achieving it.  "a tall order for Vital Proteins.  I wanted a simple product that packed in a ton of whole veggies (fiber and all), just enough fruit to balance the bitterness of the veggies and add some vital nutrients, and a full 20 grams of protein from collagen peptides all in a palatable portable powder that could be mixed easily with water, didn’t need a blender, that wasn’t gritty or thick to drink, and that completely complied with the Autoimmune Protocol. "

When I first heard about the new AIP Vital Protein Collagen Veggie Blend,  I was super excited about it. With this amazing AIP/Paleo supplement in hand,  I can pack lighter and feel more confident about my on the go nourishment. Like most people, I was curious about the taste.  Sarah described the taste as " green ". Ok?!? I wasn't sure how to interrupted that so the best way for me to know is to try it.

My first attempt was simply by mixing 2 scoops with 8 oz of water, the suggested instruction was to mix 2 scoops with 8-12 oz of water so I tested it with the lower amount to see how it faired. First sip, hmm... I tasted like cold tomato soup.  Texture, mixes well with water, not too thick, if you want it runnier, just add more water. Colour - well, with all the goodness of veggies and fruits, you are not going to get some artificial looking, eye pleasing colour, but I don't mind because I know it is the colour of nature's palette.  Oh! how I missed those plump red nightshades. So that got me thinking about creating a refreshing Gazpacho with the Vital Proteins Collagen Veggie Blend to enjoy in the warm weather to come. Below you will find my recipe. 

I was pleased with AIP/Paleo Gazpacho and enjoyed it in the new backyard my husband built.

To preserve the chunky texture of a Gazpacho, I made sure I kept the Blender dial low ( I am using my Vitamix but I think a regular blender will do a good job. )  With the added good fats, this recipe packed a satiating,  easy to prepare, nutrient dense,  snack or even meal because when dinner time came around I had to think twice why I wasn't that hungry. 

So I am giving Sarah Ballantyne's new product Vital Protein Collagen Veggie Blend  2 thumbs up for convenience, nutritional value and versatility. I can't wait to hear more about how people are using this product to boost their health and support their healing journey. You can get your Vital Protein Collagen Veggie Blend HERE.  Make sure you tag your experience with #vitalveggies

AIP/Paleo Gazpacho

Makes 1 serving     Prep time 5 mins      

Ingredients

• 2 scoops Vital Protein Collagen Veggie Blend
• 2 c water
• 1/2 c cucumber, peeled and chopped 
• 2 tsp celery, chopped
• 2 Tbsp onions, finely chopped
• juice of 1/2 a lime
• 1 Tbsp AIP compliant oil, like Avocado/ Extra Virgin Olive
• 1 tsp cilantro and a few sprigs for garnish

Instructions

1. In a blender, add water, cucumber, and celery
2. Blend at low ( 2 ) for 30 sec, not too long unless you want a smooth textured drink 
3. Add onions, 1 tsp of cilantro, lime juice and a pinch of Himalayan pink or Grey sea salt
4. Blend at low ( 2 ) for another 30 sec to mix
5. Lastly add in Vital Protein Collagen Veggie Blend and oil
6. Blend at low for another 30 sec to mix
7. Pour into glass or bowl and garnish with cilantro 

Enjoy!

Asian Chives Pancake

This crispy and chewy Chive Pancake was inspired by my Auntie P from Napa, California.  You see, Auntie P  and her family ran a Chinese restaurant in the 80s.  During my first visit to the states, I experienced how a real commercial kitchen was run.  I was impressed at how such a slight and small frame woman could handle the heavy wok with ease. I eagerly pitched in serving and busing tables so I can play restaurant in real life.  At night, Auntie P continued to prepare more food for the next day.  My favorite was her Northern Chinese favorite snack, Chive Oil Pancake.  Here I am using the dough adapted from Predominantly Paleo, hope you like it. 

Makes 6 servings     Prep time 15 mins      Cook time 10 mins  

Ingredients

• 5 stalks of green onions, chopped
• 1 pack grated cassava, defrost if from frozen
• 1/4 c coconut flour
• coconut oil
• avocado oil
• 1/2 tsp pink Himalayan salt
• optional -  2 tbsp cooked ground pork

Instructions

1. Sprinkle salt over grated cassava
2. Heat oil in pan over medium heat
3. Empty pack of defrosted grated cassava into oiled pan
4. Using a wooden spoon or silicon spatula to prevent scratching the pan, stir cassava until translucent dough forms, the dough will be firm to form and he might build some upper body strength while you are at it
5. Sprinkle coconut flour on rolling board
6. Roll dough out to 1/8" thickness into a rectangular shape
7. Spread a thin layer of coconut oil on flattened out dough
8. Sprinkle chopped green onions ( optional -   I added some cooked ground pork in one of the pancakes) over rolled out dough
9. From the longer side of the rectangle dough, roll it up like you were making a burrito
10. Cut the long dough into two sections
11. Close up one end of each dough sections by sealing it with your fingers
12. Now, roll the long dough up like a cinnamon pin wheel
13. Seal up the outer end of the dough to prevent any green onions from leaking out
14. Take your rolling pin and flatten the "pin wheel" 
15. Repeat 11-14 with the second dough section
16. Heat oil over medium heat in a pan larger enough to pan fried the pancakes
17. Pan fried each side until golden brown about 4 mins. 
18. Cut into 4 -8 sections and serve with sauce