Daily Collagen & Calcium Support Powder

Equipment

• High-speed blender or spice grinder
• Fine-mesh sifter / strainer
• Stainless steel mixing bowl
• Wire whisk
• Airtight glass Mason jar (16 oz or larger)
• Standard 1 Tbsp measuring scoop

Ingredients

• Hydrolyzed Collagen Peptides (240g): Forms the foundational protein matrix. Collagen peptides support cartilage health, skin hydration, hair strength, and gut lining repair.
• Pure Micro-Fine Calcium Carbonate or Cleaned Eggshell Powder (60g): Supplies essential calcium to support skeletal strength and tooth mineral density.
• Organic Camu Camu or Acerola Cherry Powder (30g): Packed with whole-food Vitamin C, which is a required cofactor for your body’s natural collagen synthesis and absorption.
• Ground Ceylon Cinnamon (15g): Offers natural anti-inflammatory compounds and subtle sweetness while helping stabilize healthy blood sugar response.
• Whole Organic Vanilla Bean Powder (10g): Enhances aroma and naturally masks micro-mineral notes without added sugars or artificial flavorings.
• Pink Himalayan Sea Salt (5g): Delivers essential trace minerals (magnesium, potassium, calcium) and improves flavor balance.

Instructions

Step 1: Prepare the Calcium Base (If Using Homemade Eggshell Calcium)

1. Note: If you are using pre-ground food-grade calcium carbonate powder, skip directly to Step 2.
2. Collect clean shells from about 12–15 organic eggs. Rinse them thoroughly under warm water to remove residual egg white membrane.
3. Boil the eggshells in water for 10 minutes to eradicate any potential bacteria or pathogens.
4. Drain and spread the shells evenly across a baking sheet. Bake at 200°F (95°C) for 15 to 20 minutes until completely dry and brittle.
5. Transfer dry shells to a high-speed blender or spice grinder. Pulse on high speed for 60–90 seconds until ground into an ultra-fine, velvety powder. Sift through a fine-mesh strainer to remove coarse fragments.

Step 2: Combine the Powdered Ingredients

1. Place a fine-mesh sifter over a large, clean stainless steel mixing bowl.
2. Add the 240g hydrolyzed collagen peptides , 60g calcium powder , 30g Camu Camu powder , 15g ground Ceylon cinnamon , 10g vanilla bean powder , and 5g Pink Himalayan salt into the sifter.
3. Sift all dry ingredients into the bowl to break up clumped fruit powders and ensure uniform particle distribution.

Step 3: Blend and Homogenize

1. Using a dry stainless steel whisk, thoroughly stir the mixture using broad, sweeping motions for 2 to 3 minutes.
2. For maximum homogeneity, transfer the mixed powder into a high-speed blender container. Secure the lid tightly and pulse 3 to 4 times for 3 seconds each. This evenly coats the collagen particles with the vitamin C and calcium grounds without creating static electricity.

Nutrition

Calories: 38 kcal * · Protein: 8.2 g 16% · Fat: 0.1 g 0% · Carbohydrates: 1.2 g <1% Dietary · Saturated Fat: 0.0 g 0% · Fiber: 0.5 g 2% · Sugar: 0.1 g * Includes Added · Sodium: 65 mg 3%