Happy Friday all! It’s too late for me to contribute to #beeskneesweek but I still wanted to make a Bee’s Knees because of how simple and delicious the drink is! I added a little purple twist to my version with the help of some butterfly pea flower. I just love the color it brings out 💜🐝
1.5 oz Butterfly Pea Infused Gin
.5 oz Honey Syrup
.5 oz Fresh Lemon Juice
Add all ingredients into a shaker with ice. Shake to chill then double strain into a chilled coupe glass. Garnish with lavender and a lemon twist.
My husband invented a drink for me (that changes color!), he calls it THE LAVENDAR LADY, he even tops it off with candied lavendar flowers that he made himself. Butterfly peaflower infused gin, lavender syrup, egg white, and lemon juice.
Sesame Swirl Loaf | Natural colour coming from black sesame seeds and activated charcoal | Premium Japanese Flour - Japanese Casarine Flour
The seeds are a notable source of nutrients. According to Berkelery Wellness, while half of the seed contains unsaturated fats by weight, an ounce of it would gives you 4 grams of fiber. It can also act as a source of protein, vitamin E and iron.
Size: whole (~10 slices) / 4 slices
Please leave a comment down below or feel free to DM if you are interested! -
Right to left - Jun Kombucha with Rosella & Davidson Plum, Water Kefir with Ginger & Turmeric, Classic Natural Kombucha, and Jun Kombucha with Blue Butterfly Pea Flower & Pandan! Whew!
All made in house @milkbarbrunswickheads and available today. Thanks to @boonluckfarm and @chefontheedge for the raw ingredients.
Also stocking @pyewacketstraditional probiotic soda in three varieties - so we’ve got you covered!
Beautifully blue, you.
So there is this flower (Butterfly Pea Flowers?? Hoa đậu biếc) that has been trending in the past 2 years in Vietnam. People went crazy upon finding out that its extract yields a beautiful, strong blue color, and it changes to purple when an acid is added.
So of course as creative and trend-loving as we are, we use this extract in Everything. Drinks, cakes, rice, sticky rice, you name it. Most of the time, I’d sigh when a new trend comes, but this time, I’m loving it.
Blue milk tea (that actually tastes of milk and tea not just sweetened milk) and Vietnamese coffee (cà phê sữa đá)
By the way this is a gorgeous little hidden gem in Saigon. Located in a very busy area, but it is surprisingly quiet. Great view, food and drinks, and many many books. If you want an escape from the hustle of Saigon, definitely give this one a try.
Today's task is write the tasting notes for the blue matcha. I've brewed it hot and cold (though I am not sure cold brewed is the right word for adding whole leaf powdered things to water and shaking to disperse) #matcha#bluematcha#butterflypeaflower
Pada usul biar si telang dibikin nasi ya...
Udah pernah kok, niih pernah kan...kapan hari pernah bikin, lauknya asal tabrak2in aja di rumah ada rica ayam sama ikan asin...hahaha bingung biar bingung dah yg penting udah pernah eksekusi nasi uduk kembang telang😁
Next time klo mau order via @dapurmiini
Bisa pake banget ya...cocok nih buat bikin bento karakter dorakemon, kan wajah doi biru tuh ya...yuk gi dah cus booking tgl, mau kapan dibikinin bento or tumini bunga telang 😘
Status ini mengandung iklan 😋
Emak2 galau mau pajang yg mana jadi dipajang semua😁😅 Puding Lapis Bunga Telang
Resep standar bikin puding lapis hanya airnya diganti air rendaman bunga telang ( saya seduh air panas sih tadi biar cepat larut warnanya )
A. Lapisan bawah:
4 gram agar2 plain
250 ml air bunga telang
1 butir telur kocok sampai berbusa
3-4 sdm gula pasir
Santan instant 65 ml ( yg kecil )
Campur semua bahan lalu masak sampai mendidih sambil terus diaduk2, setelah uap berkurang tuang di cetakan
B. Lapisan Tengah ( Ungu )
7 gram tepung jelly plain
1 sdt tepung agar plain
350 ml air rendaman telang
1 sdm air perasan jeruk nipis
3-4 sdm gula pasir
Campur semua bahan ( jangan kaget ya...air telang warnanya biru, dituangi perasan jeruk nipis berubah jadi ungu )
Lalu masak sampai mendidih, tunggu uapnya hilang lalu tuang di atas adonan pertama yg sdh didinginkan
C. Lapisan Atas ( Biru Pastel )
7 gr tepung agar plain
3-4 sdm gula pasir
250 ml air rendaman telang
Susu uht ( nah ini tadi saya main feeling aja asal warna birunya sudah soft saya stop tuang susunya ) air telang yg warnanya biru pekat, ditambah susu cair akam berubah jd biru pastel ☺️ Campur semua bahan, aduk2 lalu masak sampai mendidih
Tuangkan di atas lapisan pertama dan kedua yg sudah dingin
Keluarkan dari cetakan ( coba tebak saya pake cetakan apa? 😅 ) lalu garnish, jepret trus upload...kalo udah masukin perut jangan cuma dianggurin...ga enak tau *eh 😂
Throwback to this Vegan pancake stack coloured with butterfly pea powder and pink pitaya powder from @rawnice.
I so love to play with colours in food! Get 15% off your natural powders at the link in my bio with the code “wellfitfoodie15”
SIP ON THIS... What is terroir and can it translate from wine to cocktails? Five of the top Los Angeles cocktailians say YES... and so do I.
Consider a sultry, smokey Oaxacan mezcal, a ‘just bitter enough’ Italian Amaro or a deliciously aromatic Gin incorporating botanicals from one very specific region such as Calabria. Use these as a base in a cocktail incorporating other spirits, fruits, bitters or vermouth from that region and you can be transported even if you’ve sadly used up all your vacation hours... Mix up these beauties at home, close your eyes and daydream 💫
Swipe to see the recipes and more pics and check out the complete Fall Issue of @ediblelamag online. Link on the EdibleLA IG page. Huge thanks to @cocktailsbyhawk @ice_and_alchemy @chefbcfromdc @chieftikitay @shaunaburrrrke for the contributions! And of course I had to include a cocktail of my own in honor of my love affair with Italy using @amaromonte @sabatinigin @figarofigliqueur and @ferraritrento, Salute! 🥂