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Here's a great recipe for Energy Balls or some refer to them as Bliss Balls or Protein Balls. Energy Balls are a perfect "Grab N Go" quick snack for that morning or afternoon need of energy boost. What a nice replacement from that caffeinated coffee or Coca-Cola. These Energy Balls are loaded with nutrients to keep you focused and going strong no matter what life throws at you. Plus, they are so easy to make. Just throw your favorite healthy energy balls ingredients like dried fruit, nuts, and seeds into a high-speed food processor, blend, form into a ball, and enjoy! My Blue Tea brings you this Energy Balls recipe shared by Rafaela Baia of Yummy Raw. INGREDIENTS FOR ENERGY BALLS 1 cup of nuts 4 dried figs 1/2 peanut butter or cashews whatever you like it 1/4 cup of coconut flour 1 tbsp cacao nibs 1/2 cup of butter 4 tbsp of rice syrup or honey 1/2 cup of cacao powder 1/3 cup of linseed seeds SUBSTITUTES AND ADDITIONS Try using My Blue Tea Powders Purple Sweet Potato Powder for natural purple colour Butterfly Blue Pea Powder for natural blue colour Durian Powder for natural yellow with strong flavours Pandan for natural green sweet scents METHOD Blend nuts and fig till crumbly and feels like a cookie dough. Place into a bowl then add the remaining ingredients. Make sure is not to crumbled, if it is you may need to add sometimes a little bit of butter. If it feels too wet then add a little bit more coconut flour. Leave to sit for about 10 min. Roll the balls the size you like, you can use cacao or linseed seeds just use your creativity 🙂 Enjoy! ABOUT RAFAELA BAIA OF YUMMY RAW Rafaela grew up in Brazil with a family surrounded by cooking. Rafaela uses wholesome, healthy, nutrient-packed ingredients such as cashew, almonds, dates to give her Yummy Raw cakes sweetness, texture and body. For food to be qualified as "raw", it cannot be cooked over 40 degrees so the nutrients and vitamins do not get destroyed in a typical cooking process. Read more: My Blue Tea Chef Profile - Rafaela Baia SOME OF RAFAELA'S CREATIONS The perfect way to enjoy My Blue Tea and Yummy Raw Cakes BLUE CHOCOLATE TEA Blue Chocolate Tea Smells like heavenly chocolate. This Blue Chocolate Tea contains Butterfly Pea flowers, black tea, peppermint and various herbs. It’s great as a after-dinner tea and perfect for any chocolate connoisseur. Buy Blue Chocolate Tea here. ENERGY BALLS QUICK Q&A ** How do you make an energy ball? Energy balls are made with dried fruit, nuts, seeds, and other mix-ins. You’ll likely need a high-speed food processor in order to pulverize everything into a dough in order to form your energy balls. ** Are energy bites healthy? Energy balls are typically packed with healthy fats, fiber, and protein, making them an excellent, healthy on-the-go snack! ** How do you store energy balls? Store energy balls in a freezer-safe bag in the freezer for up to 3 months or, in an air-tight container in your refrigerator for up to 2 weeks. Source https://fitfoodiefinds.com/healthy-energy-ball-recipes/

How to make Pandan Ondeh-Ondeh Mooncake? Trending now on Facebook and IG @my.blue.tea! Mid-Autumn Festival The Mid-Autumn Festival is also called the Moon Festival or the Mooncake Festival. It traditionally falls on the 15th day of the eighth month in the Chinese lunar calendar and this year on 1st October 2020. Mooncake A mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival. The festival is about lunar appreciation and Moon watching, and mooncakes are regarded as an indispensable delicacy. Mooncakes are enjoyed amongst friends and family during gatherings while celebrating the festival. Ondeh-Ondeh Ondeh-Ondeh or Klepon/kelepon in Indonesian is a traditional Southeast Asian green-coloured balls of rice cake filled with liquid palm sugar and coated in grated coconut, originating from Indonesia. The sweet glutinous rice ball is one of the popular Indonesian kueh, and it is commonly found in Indonesia, Malaysia, Brunei and Singapore. Mooncake and Ondeh-Ondeh Fusion And when you marry the Mooncake and Ondeh-Ondeh you get this beautiful "Pandan Ondeh Ondeh Mooncake"! Go on, go ahead you might like to try making some mooncakes at home with this recipe. Photos and recipes are courtesy of Sally Choo. Thank you Sally for all the beautiful bakes you have been making and for tagging us. Much appreciated. Looking forward to more of your adventurous bakes. The Mooncake Ondeh-Ondeh Recipe Here you go : INGREDIENTS * 1 cup plain flour * 1 tablespoon @my.blue.tea Pandan Powder * 3/4 cup golden syrup * 1 tbsp lye water * 2 tbsp oil * 1 cup coconut sugar * 1 cup shredded coconut * Pinch of salt METHOD For the dough, mix the golden syrup, Pandan Powder, oil and lye water together. Then, add in sifted flour and mix well to form a dough. Cover with cling wrap and leave in the fridge overnight. The dough is easier to manage when left overnight. For the fillings, mix the coconut sugar, pinch of salt with the shredded coconut. Take the dough out of the fridge and leave at room temperature for about 1/2 hour. Divide the dough into balls, and flatten. Put the fillings in, close the dough, place into mooncakes mould. Press out onto baking tray. Bake at preheated oven 180 deg C. Brush with egg wash for the golden finish Enjoy! TIPS You may substitute golden syrup with corn syrup or honey If you don’t have lye water for making the mooncake dough, you can use baking powder which has been baked for several hours. See Pandan chart below on how you can use My Blue Tea Pandan Powder #pandanpowder Do you know that the Blue Goddess Oolong Tea 蓝铁观音 is perfect with Mooncakes? The Blue Goddess Oolong Tea from My Blue Tea is on offer now. Buy it here! About our Chef, Sally Choo So fortunate to have been introduced to Sally. "My hometown is in Ipoh, Malaysia and I studied at the Main Convent. During my younger days, I did not do much cooking as we had a maid. I migrated to Australia in 1983. My husband is a Malaysian, from Ipoh too. We have 2 lovely daughters in their early 30s. My hobbies are Arts, crafts and I have got more interested in cooking during the later years of my life. I am now in my 60s I do enjoy the learning process in my cooking experiences and journey. And, I appreciate the encouraging comments on my posts especially from members of the food groups which I have joined. The administrator of a group introduced me to My Blue Tea products. I have tried the Pandan Powder which is absolutely fragrant. The aroma of the cakes which I have baked is divine." Last year, we shared the Blue Snowskin Mooncake Recipe. Check it out here. Sources https://www.youtube.com/watch?v=gEoydGdHfWg https://en.wikipedia.org/wiki/Klepon https://tasteasianfood.com/mooncake-recipe/ https://en.wikipedia.org/wiki/Mid-Autumn_Festival

My Blue Tea Festival The Sydney Tea Festival has been cancelled because of COVID-19. In the spirit of tea, while we are disappointed we are not able to meet and learn with other tea specialists, we are still finding ways to enjoy our teas. Tea has always been the quiet, modest cousin of coffee and wine. The idea of having people come together to celebrate tea and enjoy partaking of tea is a dream come true for many tea lovers. That is why Sydney's annual Tea Festival at Carriageworks is something we look forward to at My Blue Tea every year. It has grown since 2014 to be the biggest tea gathering in Australia, attracting more than 80 stallholders and thousands of visitors. So, hmmm, how about a My Blue Tea Festival? COVID-19 - BLAH! We see many businesses facing obstacles or are a loss. Well, let's have tea first. Let's sit down and brew a big pot of blue tea. We calm our minds, feel our senses and bring some balance back to our thoughts. Nurturing our bodies with delicious tea is also a way to nurture our minds. We have experienced difficult periods and creativity has always been a powerful way to create possibilities and get us out of our disappointment rut. Now we can start thinking - what can we do about this? It may sound contradictory, but it is the tough moments that drive us to keep going and as things are always changing, we are constantly inventing and experimenting with ideas to bring the enjoyment of blue tea to more people. And so, after a few sips, we came up with the idea to organise our own Tea Festival to share all across the world! That's the way to continue spreading and sharing the joy and passion of tea across the world. So let's take your cuppa of blue tea by storm and create a trail around the world with our very own My Blue Tea Festival! Spread happiness by celebrating My Blue Tea Festival My Blue Tea is shipping across the world and enjoyed by so many different nationalities and cultures. We are so delighted that anyone can partake a soothing cup of blue tea from wherever they are on the planet. When we started My Blue Tea, our dream was for people all over the world to be able to get to know this beautiful butterfly pea plant and its benefits and enjoy the tea and food that can be made from it. Now we are seeing this dream really take root and grow. My Blue Tea Festival wants to celebrate the people who are enjoying blue tea and share how they savour this tea, where and with whom. We are starting a Blue Tea Trail and we would like to have as many people as possible join us! This is how our Blue Tea Trail works Invite everyone to celebrate an occasion with your cuppa blue tea wherever you are in the world. Take a photograph or video of where you are savouring your blue tea. Post your photo and video on your social channel. Remember to hashtag #MyBlueTeaFestival and #MyBlueTea [add location or occassion] e.g. #MyBlueTea Sydney etc. Alternatively, you can email your photo to info@mybluetea.com.au We are really excited and curious to see how our trail will develop and which parts of the planet it could lead us to! This is us enjoying a cuppa of My Blue Tea at a farm in Bago Bluff. Some of the best walking trails are along the Bago Bluff National Park with breathtaking views of the Hastings Valley. Don’t forget to bring a flask of My Blue Tea to quench your thirst and satisfy the splendour. Celebrate Blue Tea, Anywhere, Anytime Blue tea does not require any special occasion - what we love about it is how versatile it is and it fits any occasion. It is quiet enough for a simple, cosy get-together, and it is also exotic and elegant enough to stand out at a more high-end celebration. You would be hard-pressed to find another tea that can thrive at being both simple and exquisite. Blue Tea in itself is such a gorgeous natural product that it makes for a wonderful conversation starter on so many different occasions. It is something that will get people to sit up and get curious. And from that simple curiosity with someone, an amazing connection could grow from that and generate a story to be recounted over the years. Blue Tea lends itself to spicing up so many occasions. Which one of these are you? a) Hike away the Blues Imagine planning a weekend hike with your partner and blue tea is what you prepared to enjoy together after a long walk. The simple act of pouring out blue tea would make it a hike to remember. Take a photo and share with us the amazing nature around you with blue tea there to add to its beauty. b) Yes, I do! Are you planning a wedding or someone you know is lost for ideas? What about a blue-themed wedding where blue tea is one of the elements there to grace the dinner table or an afternoon cocktail? Just be careful it does not steal the limelight from the bride! We would love to see a bridal bouquet with sprigs of our clitoria ternatea flower! The intense deep blue of the petals will really stand out among the white of the gown. Anyone at that wedding would be hoping to catch the bridal bouquet, not to be next to walk down the aisle, but to get to take home the gorgeous flowers. c) Home Sweet Home Perhaps someone has a housewarming party coming up where blue is one of the main or complementary colours in the new place, then serving a few rounds of blue tea could really get the guests remembering this party (and house!) for a long time to come. This is Chris enjoying a cuppa of My Blue Tea at Koree Island, Beechwood. A great picnic secret spot that we would like to share with those who love the great Australian outdoors. Whatever the occasion, we would love to see it and experience it with you. Share your blue tea experiences and watch how our trail takes shape along the way! Come journey with My Blue Tea during our Tea Festival and who knows, you may even meet some long lost friends as you follow our trails! Our Growing Connections Much of what we do at My Blue Tea is about connecting with people. We do it via our love for blue tea and healthy, nature-respecting foods. Where we are physically located, we have the opportunity to have face-to-face experiences with our customers and collaborators, and we also have the possibility to connect virtually with everyone around the world. We feel rich with the extension of our connection and forming new connections with people who share our passion for blue tea or who are new and curious about blue tea. What we have goes beyond a humble packet of blue tea leaves. We love sharing what this beautiful blue plant and other equally delicious and healthy superfoods can do to nourish the body and soul. We invite you to walk with My Blue Tea, and share your journey, experiences and stories from all over the world. Right now we are just putting another pot on the stove, and waiting to listen to each and every one of your stories. Relaxing with a cuppa Blue Tea in Darwin with Abbey - this is where the idea of My Blue Tea Festival Trail was born. Did you know that Darwin holds the largest Laksa Festival annually "Darwin International Laksa Festival" - a four-week long laksa trail and an award the ‘Golden Bowl’ to the best Laksa A cuppa Blue Tea after a bowl of Laksa is so delicious and helps cool you down from the spiciness. My Blue Tea is tailing around Spain too. Yann Tyng was kind enough to share her Blue Tea experience at home in Madrid. Thank you so much! It's your turn to share your photos via our Facebook or Instagram. Otherwise, simply email your photos to info@mybluetea.com.au Closer to home, our friends are having blue tea at Sancrox. Once again, this is how our Blue Tea Trail works Invite everyone to celebrate an occasion with your cuppa blue tea wherever you are in the world. Take a photograph or video of where you are savouring your blue tea. Post on your social media channels and hashtag #MyBlueTeaFestival and #MyBlueTea [add location or occassion] e.g. #MyBlueTea Sydney etc. Alternatively, you can email us your photos and videos at info@mybluetea.com.au Enjoy My Blue Tea festival. My Blue Tea is a company based in Australia that offers unique superfoods. Signature product: powders, extracts and tea made from Butterfly Blue Pea Flowers or scientifically referred to as the Clitoria Ternatea. Other products: these include a range of powders, extracts and tea from Pandanus, Roselle, Torch Ginger, Purple Sweet Potato, Kaffir Lime Leaves, Durian, Jackfruit and many other exotic plant and fruit. Shop Now Follow us on Facebook and Instagram Review us on Google Like this website and blog? Contact Vermilion Pinstripes - sales / marketing / communications

Easy to make dumpling recipe Connecting with our new friend Jackie It was almost midnight when we connected with Temper & Taste (@temper_andtaste) on Instagram and asked if she, Jackie, would like to create dishes with and for us. Jackie's photos are so gorgeous and she's such an awesome and passionate cook with great photography skills! We continued following her pretty posts and then Jackie ordered some Butterfly Pea Powder earlier in the week. How good is that? Our new Victorian friend, Jackie received My Blue Tea Superfood Powder just before Dan Andrews, the Premier of Victoria, announced the 2nd lockdown on Melbourne and parts of Victoria. We hope everyone (particularly Victorians) can keep their spirits and energy up during these challenging times. We want you and your family to stay safe. My Blue Tea is offering some great specials just to support those under lockdown in Victoria. Read all about it here: My Blue Tea redefines lockdown blues . Recipe: Colourful Ombrè Dumplings you can make at Home Jackie then decided to create some healthy recipes for her family while being home to #stayhome and #staysafe. And oh my, using My Blue Tea Butterfly Pea Powder Jackie created the most beautiful Blue Ombrè Dumplings. So delectable, so gorgeous and so yummy! Definition of ombre: ombre is the French word for colour that is shaded or graduated in tone. What you need FOR THE BLUE FLOUR * 5 gms of @my.blue.tea Blue Butterfly Pea powder * 85 gms of plain flour * 45 ml of hot water BUY BUTTERFLY PEA POWDER HERE FOR THE WHITE FLOUR * 90 gms of white plain flour * 45 ml of hot water FOR THE FILLING * 250 gms of mince meat of your choice (or tofu / veggies for a vegetarian dumpling option) * 1 knob of grated ginger * 1 sprig of spring onion chopped * 1 egg * 1 tsp of cornflour * 1 tsp sesame oil * 1 tbsp of chicken stock powder (*if required) * 1 tsp of white pepper METHOD : Let’s Cook 👩‍🍳 1. For the blue dough add the flour and blue pea powder into a mixing bowl and create a well in the centre carefully pour in the hot water and use a wooden spoon to mix. When all the flour is lifted from the bowl into a tough ball, pour it out on the table and knead for five mins till dough is smooth. Place in ziplock bag to rest for 20 mins and repeat for the white dough 2. Add all the ingredients into the mince meat and marinate. Set aside. 3. Place your thumb into the centre of the blue dough and even out into a ring. Break the circle and roll into a log. Centre it and use rolling pin to press gently downwards before rolling out and flattening. 4. Roll the white dough into a log and place on top of blue dough. Wrap the blue dough over the white and roll out together (See highlights) 5.Cut dough in half and then into six pieces per log 12 in total. You will see a white circle in the centre and an outer blue rim. Even it out with your hands till white is more than blue. Use rolling pin to flatten edges. Add a tsp of mixture and pleat (see @vernahungrybanana for video on how to) 6. Steam for 10-15mins and serve with soy sauce, chilli oil and 1 tbsp of black vinegar 🤤🤤. Enjoy! BUY BUTTERFLY PEA TEA / CLITORIA TERNATEA NOW Tip : You may, if you wish to add a few more colours of dumplings by using Roselle for Pink, Pandan for Green and wait for more plant based colours to be added in our product list. Pandan Green Tea with Blue Chocolate Tea would be perfect for Father's Day Do you know how else we use these wonderful Pandan leaves? Nigella Lawson may have harped on about how PANDAN will become “the next matcha” in Europe, but here in Southeast Asia, Pandan leaves have been, well, almost everything to the people: it is a natural food colouring (green) because of its chlorophyll; it naturally gives food a beautiful fragrance and a natural air freshener because of its beautiful fragrance and has loads of health benefits. Blue Chocolate Tea is for Father's Day What's blue and chocolatey and awesome all over? Our brand new Blue Chocolate tea! (Yes, it DOES smell heavenly like chocolate!) This Blue Chocolate Tea contains Butterfly Pea flowers, black tea, peppermint and various herbs. It’s great as a after dinner tea and perfect for any chocolate connoisseur or an after dinner mint chocolate. All order to Victorian address, My Blue Tea is still giving away 2 x 4 cups Sampler packs tea free to help you cope with the lockdown as Blue tea has calming effects. Read all about it in our Birthday Blog, Growing through Giving Back and How My Blue Tea redefines Lockdown Blues. BUY ROSELLE/HIBISCUS POWDER NOW About Jackie "I grew up sitting at the kitchen table watching my mum cook. Naturally cooking has become an important part of my life. It wasn’t until I moved from home that I discovered my love for cooking. I read plenty of recipe books, watched YouTube videos and taught myself quick tips and tricks to perfect certain recipes. My food heroes are Ottolenghi, Jamie Oliver and Aussie favourite Adam Liaw. When I develop recipes I think of the flavours I love which are south East Asian inspired, coupled with texture and visual appeal my aim is to put a twist on dishes. From dumplings, curries, pastries and desserts I’m always on a quest to perfect each dish and live a delicious life!" Please follow Jackie on her Instagram on - https://www.instagram.com/temper_andtaste/ a lot of yummy recipes and ideas for your own inspiration. And if you would like to be featured here and contribute to our recipes, do get in contact with us here - https://www.mybluetea.com.au/contact

Happy Birthday to Us! It's My Blue Tea's birthday and we have so much to celebrate and be thankful for! It is a reminder we got through each year's distinct challenges and it is also a time to appreciate how much we have been given during this past year. Which naturally leads us to reflect, and what have we given back to our communities? Receiving and giving Receiving and giving is a beautiful, natural cycle and it is how we see businesses growing and thriving together. In our increasingly interconnected world, running a business is no longer about simply saying we are the best, mindlessly grabbing as many customers as possible, and pushing out competition. We continue to do and love what we do because we feel we give something that is of real value to customers, we enjoy sharing our passion for blue tea and other superfoods, and there is a drive and an energy that we can feel come back. As much hard work as we put into growing My Blue Tea, we receive so much in return from our customers and communities. And we are not talking about just in Australia alone but worldwide. Businesses are now digitally connected in cyberspace and customers and opportunities for collaboration are no longer limited to one's immediate neighbourhood. It gives us quite a thrill knowing that someone on the other side of the planet is cooking right this very minute with one of our ingredients they have ordered, trying it out by following our cooking channel on our website and will soon get to enjoy the delicious food they have so proudly made! There is nothing quite like food to bring people together! Connections were made like this when we were children sitting at the dining table with our families and this dining table has now expanded across the planet! While keeping a business going does indeed require old-school grit, endurance, perseverance, at My Blue Tea we have also found other values that have helped us grow from year to year. And they are all related to this cycle of giving and receiving - sharing our joy for beautifully natural food that is enticing on the palate and beneficial for the body, and also respecting nature and our environment with the food we receive from the earth. Receiving Respectfully A big part of why My Blue Tea is able to celebrate birthday after birthday is because we were very clear from the start we wanted our raw materials to come from a sustainable source. Without the plants, we would have no business! It is as simple as that. We sponsored, educated and helped a displaced community in Malaysia to learn how to farm our butterfly pea flower plants so they could get their own regular, dignified income and be self-sufficient while learning sustainable farming practices. These practices can then be passed on as valuable knowledge to future generations. This initiative gives these communities responsibility and respect, and we in turn are ensured of high quality, sustainable products that we can have year after year. Living in harmony with the earth is ultimately beneficial to all. By actively participating in a farm-to-consumer business, My Blue Tea receives quality ingredients while giving back knowledge and opportunities to locals and their families. We are very conscious of the agricultural footprint we are leaving on our planet. It is in our hands to build awareness and take our own responsibility to make a difference in climate change and ensure food security for future generations. Read more here about how My Blue Tea is doing its part in keeping its balance in receiving ingredients and giving back knowledge to communities. My Blue Tea goes beyond just selling pretty blue tea - our business would be quite meaningless if those were our goals. From start to end, we want our customers to thoroughly enjoy what they consume - from making sure its roots are sustainable, to sharing with customers the benefits of butterfly blue pea flower, to giving recipes and cooking tips. My Blue Tea accompanies our customers on a complete gastronomical journey from start to end! Giving Back Joyfully We are especially proud and appreciative of everything during this last year, because My Blue Tea, like so many other businesses, has been put to the test through several challenging periods in Australia. From droughts to bushfires, from floods to COVID-19, My Blue Tea has found the calm amidst the storms and continued on in spite of difficulties. This is also a time when many others need a leg up and some show of support, no matter how little, is how we as communities help each other to get through periods of crises. Giving back, therefore, was a natural next step for My Blue Tea. And we wanted to make it a joyful collaboration where food becomes the balm to lift people´s spirits and give energy to get through another day. Giving Back by Collaborating My Blue Tea jumped on the opportunity to team up with our friends from Melbourne Cari Makan to sponsor meals at Aunty Franklee Hawthorne for students, temporary visa workers or persons in Melbourne who have been economically affected by COVID-19. My Blue Tea contributed cash and its signature blue pea flower ingredient in a cheerful Deep Fried Turmeric Chicken with Coconut Blue Pea Flower Rice dish. It was a sense of community and connectedness that made this initiative happen. My Blue Tea wanted to do our part in nourishing people who are having a harder time during this period. Giving Back by Sharing Another one of our giving back initiatives was to share our blue tea with frontline workers such as the medical staff in hospitals. The doctors and nurses at the Emergency Department of Tweed Hospital appreciated the quiet moment of calm enjoying our blue tea gift. It was our way of saying thank you for having people like them hold up the fort during these challenging times. Giving Back by Educating We sent some blue tea over to the childcare staff and children at Clear View Academy early learning centre. While the staff were happy to relax over a blue cuppa, the children were really excited to watch how blue tea turns purple and pink depending on acidity levels. A simple blue tea leaf is packed not just full of vitamins but also information and what could be more fun than a science experiment that is also delicious? Free tea samples We also came up with the idea of offering free tea samples with every order shipped to Melbourne. Being in lockdown again is tough going for many right now in Melbourne, and we want our customers staying safe at home to know they are not alone. Cooking is a very healing activity to do in lockdown and we encourage everyone to try out their culinary experiments. Read here about why cooking is a wonderful way to help people connect and stay calm during difficult moments. You can find delicious recipes here to try out and perhaps for a few hours each day, you can change from being in a pandemic to a Pand(an)emic - the simple Pandan powder is packed full of health benefits as well as flavour! Each birthday is precious and a way to say, we are making and continue to nurture wonderful connections with our customers, our collaborators and our communities. And each year brings new ideas, projects and connections, as well as the enjoyment of natural, delicious food products that nourish our bodies and are gentle with our environment. We are looking forward to celebrating many more birthdays at My Blue Tea with our communities. Nothing grows if we keep everything for ourselves. We love sharing the joy of earth-friendly and tummy-happy food with others and it is a truly wonderful feeling knowing that so many are growing beautifully together with My Blue Tea. This past year has been a rocky ride, and we are really appreciative to our customers for journeying with us through all this. Birthday celebration offer To celebrate our birthday, My Blue Tea has on offer: ALL of our Blue Tea blends including our brand new Blue Chocolate Tea Pandan Latte Blend Durian Latte Blend Purple Sweet Potato Latte Blend Jackfruit Cempedak Latte Blend Pull up a chair, wherever you are on the planet, and savour a moment of blue tea happiness! Shop Birthday Offers Don't forget to check out My Blue Tea's TV Channel

or "Makrut Lime Leaf Curry with Chicken and Eggs" Simply gorgeous Did you know that Kaffir Lime Leaf is in most of your curry paste, added for the extra intense citrus fragrance or "zing"? Kaffir lime leaves are too tough to just eat, so they're either kept large and preserved, or sliced thinly. Many Thai recipes call for the kaffir lime leaves. If the leaf is used whole as in a curry or in soup, most people do not eat the leaf itself. It its a chore to keep spitting the leaves out - then the ideal solution is best to use Kaffir Lime Leaf Powder to marinade and into your curries or soups. The powder still inparts the same flavour as the leaves but without the hassle and expensive often associated with the leaves. It is known as Makrut in Thai and that "Kaffir" word is ban in the USA - read notes below. We also understand that using Kaffir Lime Leaf Powder is better to make your curry paste as opposed to fresh leaves, as fresh leaves you not only need to chop but it will keep "fermenting" which may affect the paste. Give it go people. Another Kaffir Lime Leaf! Ooop! Makrut Leaf Powder recipe for you to try at home. This is an easy and yummy one and perfect as a winter warmer and if you have a Winter Soup party - bring this dish and bread to soak up the sauce :- This yummy recipe is contributed by Abbie in London and she was over the moon when she found out about Kaffir Lime Leaf Powder and Roselle Powder. And will try something special with Pandan Powder, as it is a new ingredient in her pantry. More from recipes UK folks. INGREDIENTS : * 500 grams Chicken * 6 eggs (hard boiled) * Yoghurt * 1 Onion (sliced thinly) * 3-4 cloves garlic (chopped) * 1 tspn of @my.blue.tea Kaffir Lime Leaf Powder (to marinate chicken) * 1 tspn of @my.blue.tea Kaffir Lime Lear Powder (to be sprinkle onto the curry at the end) * Juice of 1 lemon juice * 1 tsp Garam Masala * 1 knob ginger (chopped) * 1 tsp coriander powder * Fenugreek leaves * ½ tspn Turmeric powder * 1 tspn Tandoori Powder * Mustard Seeds * 1 tspn Papprika Powder * A handful of cashew nuts * Ghee (as required) * 2 tspn salt to taste (or as required) BUY KAFFIR LIME LEAF POWDER NOW Butterfly Pea Tea or "Blue Chocolate" a new Blue Tea blend; an after dark tea) - specially blended for August Tea Festival and Father's Day in September. So refreshing after a hearty Kaffir Lime Leaf Chicken & Egg curry, after dinner tea. Method : (1) Marinate the chicken and leave overnight, or half hour if you don't have time with: plain yogurt, garam masala, lemon juice, garlic, ginger, fenugreek leave, turmeric, tandoori powder, paprika,, coriander powder, mustard seeds, salt. (2) In a pan, high heat fry chicken with oil. Remove chicken from the pan and add ghee once cooked to keep it tender. (3) In the same pan, fry boiled eggs until golden brown. Leave aside with the fried chicken. (4) Fry onion in same pan with salt, chilli, garlic, together with cardamom, cinnamon, star anise. Caramelised with little added water to avoid burning. Once softens and mashed, add turmeric, mixed masala, ground coriander, cumin and stir for 5 min until fragrant. (5) Add chicken and eggs fenugreek leaves and slow cook further 10 mins until oils surfaces on top with lid closed. Add boiled water as desired for the sauce and cook for 30 mins in low heat. Done! Best enjoyed day after. In a pan, high heat fry chicken with oil. Take out of pan and add ghee once cooked to keep it tender. In the same pan, fry boiled eggs until golden brown. Leave aside with the fried chicken Fry onion in same pan with salt, chilli, garlic, together with cardamom, cinnamon, star anise. Caramelised with little added water to avoid burning. Once softens and mashed, add turmeric, mixed masala, ground coriander, cumin and stir for 5 min until fragrant. Add cashew nuts and continue stirring. Add water as desired to the sauce and bring to a quick boil. Add chicken, eggs, fenugreek leaves and 1/2 tspn Kaffir Lime Leaf Powder and slow cook further 10 mins until oils surfaces on top with lid closed. Add boiled water as desired for the sauce and cook for 30 mins in low heat. BUY KAFFIR LIME LEAF POWDER NOW Kaffir Lime Leaf Powder now in all new 50 grams pack - * Non GMO, * Gluten Free, * No added sugar and * No Preservatives or Additives And for the kids, an orange infused Butterfly Pea drink is refreshing, packed with Vitamin C and yet, still gives you all the colour changing magic. BUY BUTTERFLY PEA TEA Orange infused with Butterfly Pea Tea is perfect drink with this dish for the young children - recipe attached. And future recipes in the pipeline also by Abbie is Roselle Curry or Hibiscus Curry; names are used interchangeably. Make sure you subscribe and stay tuned for this "out of this world curry" that many of us have not heard off! ABOUT ABBIE "I am always searching for unique ingredients to cook with, especially for a big family that have varied tastebuds and diets. My cooking is all about eating together with family and friends at home, introducing new concepts to cooking, dining and entertaining. I am inspired by classic dishes from around the world from different cultures which I then give my own twist of fusion cooking. I typically cook for between 8-15 family members when we gather on weekend and holidays so have no time for single plate photoshoot before everyone digs in (although over the years I've learn to hold on to the serving spoons while I take few rushed pics!). The plates must look colourful and appetising from a distant why my key ingredients must be lip smackingly tasty! My instagram page is just for fun, I like to inspire others to eat together and dine in comfort with the simplest of ingredient by sharing my creative cooking and dining ideas with my big slim family, at home." Unconventional homemade dishes - follow Abbie on Instagram - https://www.instagram.com/food_drink_celebrate/ Notes :- https://modernfarmer.com/2014/07/getting-rid-k-word/ https://www.quora.com/Why-is-kaffir-lime-banned-in-the-USA #Pandan #tarts #lamb #BBQ #kaffirlimeleaf #kaffirlime #curry

Melbourne and parts of Victoria are back in lockdown with a second wave of COVID-19. This can be very frustrating and difficult news for many, after having come through one wave of the virus. During the first lockdown from late March, My Blue Tea found that one thing that helped many people get through that difficult phase was something as routine and ordinary as cooking and having meals together. It is not surprising as cooking brings many therapeutic benefits. It is not simply about easing the stomach. Culinary therapy is one that is good for the mind and definitely feeds the body too. You call the shots When you are in the kitchen cooking, you basically call the shots. You are the chef. You decide which recipe, what ingredients, whether you want to vary and experiment, how you want to present the dish etc. What is so destabilising about COVID-19 is the feeling of helplessness, uncertainty and having little control over everything. We are all doing our best to keep a safe physical distance, wear masks, wash our hands and be mindful about our actions and that is as much as the average person can do. When you are in the kitchen, it is a whole different story. You make your choices and you have a high degree of probability about how something is going to turn out. Momentarily, at least for the duration of the preparation, your mind gets a break and can feel safe knowing there are clear rules about the physics and chemistry of cooking and you have quite a dose of control over your (culinary) situation. One of our favourite parts of our business is sharing recipes with our customers. Here you can find a variety of recipes to suit your palate. Try out one each day and all the fun and preparation can help you forget about time! Be Creative and Flourish Studies have shown that spending a bit of time each day on something creative has a positive effect on one’s mental state. It is a way to cultivate a more positive way to function through the day. Being creative is a way to help your mind to feel more relaxed. Think of it as a way to strengthen your happiness muscles and build immunity against overwhelming negative thoughts. And what better way to get creative than cooking, where you not only get to be creative, you get to eat your 'artwork' at the end of it! Check out My Blue Tea’s yummilicious recipes on our blog and TV channel where you can watch how to prepare dishes using our ingredients. Below are just a handful of examples of the beautiful recipes you can find across our website: We may be in lockdown, and we can still be healthy and find ways to enjoy the time we have. Feel your senses Cooking is one single activity that can activate so many of your senses. Even our pandan powder can turn you on and offer you a variety of sensory experiences even before eating it. Feeling the powder between your fingers, smelling its fragrance as you boil it, and delighting in the vibrancy of the organic green colour emerging when it is cooked. Stress can make you numb or go into a frozen state. It is the body´s way of protecting itself and conserving the energy it needs to survive. Cooking is one way to gently activate those senses, to guide a frazzled mind out of its cave and feel and enjoy life again. Children especially love helping out in the kitchen because they can get their little hands into playing around with so many textures and smells. It is a great way to engage with the little ones in your family, and definitely a healthier way to keep them occupied and connected with the adults in the family than leaving them with an electronic device. Children are more capable than we give them credit for, so why not get brave and let the children take on little bits of responsibilities and be your little kitchen helper? It can boost their self-esteem and build a loving connectedness with you. To prove that to you, we want to highlight our youngest (and best!) and jolliest chef on My Blue Tea’s channel - 5-year-old Jonah! Watch little Jonah teach you how to make pandan kaya here in this video. His enthusiasm is so catching, you will definitely want to purchase some pandan powder right away and give it a go as well, and he makes it look so easy! We love people who delight in food! We have a Pan(dan)emic What exactly is this 'pandan' thing? It is a plant that is found in Southeast Asia and has a unique, sweet aroma. The leaves of this plant are used to flavour dishes and desserts in many Southeast Asian dishes. It can be sold as a sticky paste, an extract or powder. If you are a true pandan lover you’d probably have quite a few pots of those plants on your balcony too. The leaves can be used to wrap food such as chicken or sticky rice. In terms of the smell and the visual appeal, pandan leaves give dishes quite an elegant and unique touch. Many of us grew up with the smell of pandan in our childhoods when our mothers and grandmothers made pandan kaya over an old-fashioned stove in the old days. It actually brings back beautiful memories and is a comfort smell, kind of like being enveloped in warm, caring love again. Other than being pretty and happy on the palate, pandan actually has many benefits! Read about what pandan is good for here, and you may well find yourself facing a pan(dan)emic soon with everyone in the family wanting more of it! Check out our blog for more recipes with pandan in it - we have crepes and shakes full of pandan and you can definitely get adventurous with this flavouring. It is gentle yet aromatic, so you cannot get too wrong with throwing in pandan just about everywhere! We need someone to invent a L’Eau de Pandan! Until they do, you can buy Pandan Leaf products from us! If you do come up with something fun and interesting and are keen to share with us, do tag us on Facebook @myblueteaAU or on Instagram @my.blue.tea! We like cooks who go the extra mile and take a bit of risk! We are all doing our best to ride through the current lockdown, and My Blue Tea continues to delight in discovering interesting and healthy ingredients and recipes to share with our customers. We hope everyone can keep their spirits and energy up during these challenging times, and to support everyone who is in lockdown in Melbourne, My Blue Tea is giving away for FREE our delicious tea samples for every order shipped to Melbourne. That's two types of tea - and enough of it to make 4 cups of each - for free! We hope everyone is keeping safe where they are, and we would like to invite everyone to take a quiet, gentle moment in the day to savour our special healthy teas. This is a time to really take very good care of our bodies and minds, and a kind cup of tea is a wonderful way to bring a feeling of ease and peace. Grab Your FREE Tea Now

Create some Pink Marble Yoyo's A profiterole, cream puff, or chou à la crème, however you call it is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. Whatever the name and/or ingredients this one is SOOO beautiful a Pink - Roselle Profiteroles contribution by Lynn Sebastian in New Zealand. When lockdown happened in March 2020 this year, we reached out to passionate cooks or anyone who had some spare time (LOL) and looking for interesting, new and yummy recipes to share with MY BLUE TEA community during this period. Lynn was one of them who put her hand up and we sent her our Superfood Powders for her to create anything to her heart's content, Well the result was spectacular and the pictures tell the story. Read about Lynn below. INGREDIENTS :- Profiteroles * 180 grams butter, softened * ¼ C icing sugar * ¼ t vanilla essence * 1½ C Standard/Plain flour * ¼ C Horlick powder * 1T instant coffee powder/ granules (dilute with 1T boiling hot water and set aside to cool until required) – can use cocoa powder or Ovaltine powder also, if desire Note: You may need extra flour as the coffee flavoured dough will be wetter and softer once the diluted coffee been added to the dough BUY ROSELLE POWDER POWDER Roselle Tea Powder Butter Icing : • 50g butter/margarine, softened • 1T hot water • 1t @my.blue.tea - Roselle Powder (I strongly recommend sifting) • ½ to 1C icing sugar BUY ROSELLE POWDER POWDER METHOD : 1. Preheat oven to 180ºC – fan bake/ fan force. Line two baking trays with baking paper. 2. Cream the butter and icing sugar until light and fluffy and then add the vanilla. 3. Sift the flour and combine with the creamed mixture to form a soft dough. 4. Halve the dough, mix one half with the Horlick powder and the other half with the diluted coffee then combine the two different flavoured dough to create the marble effect whichever way you desire – just be careful not to overmixed the two doughs so you won’t lose the marble effect! 5. Roll teaspoonfuls of the mixture into balls, place on the prepared trays and press down either with a fork or simply with the centre on your palm. 6. Bake for 15 - 20 mins or until golden. Leave on the trays for 4 to 5 mins until they start to set then place on a wire rack to cool. 7. Mix all the icing ingredients together until light and fluffy. 8. When cookies completely cool, sandwich in pairs with the Roselle Tea Powder Butter Icing. Enjoy your Roselle Profiteroles with any of this range of our Blue Tea - choose any one of our beautiful Blue Tea blends. Perfect in this cold weather. This tea is almost like a love potion :) Play this tea. Pure Just Blue Tea Add water to these beautiful Blue Butterfly Pea flower tea and watch it turn blue. Add lemon and watch it turn pink or purple depending on acidity. For excitement, add white wine and see what happens. We know, friendship and love is so colourful right? "Tropical + Native Australian Tea Blend" - an organic and natural super tea blend of rainforest and tropical flowers. This Blue Myrtle Tea has the refreshing flavour of Lemon Myrtle, the extra spice of Aniseed Myrtle and the colour changing properties of the Butterfly Pea flower. BUY BLUE TEA BLEND Blue Inspiration Tea is now available with twice the anti-inflammation benefit. Butterfly Blue Pea flower & turmeric pieces combine to spice up and kick start your day. Super relaxing organic tea to finish up your hectic day that can aid in both the ease and quality of sleep. Containing ingredients that are known to improve bedtime sleep, this sleepy tea is the perfect companion for those needing to put their feet up, keep up to date on Facebook and peacefully drift off to dream land. BUY BUTTERFLY PEA TEA / CLITORIA TERNATEA NOW Roselle Powder now comes in a new packing - 50 grams freeze dried pure Roselle goodness. Packed with Vitamin C and anti oxidants Amazing things you can do and create with My Blue Tea's Roselle Powder and here's one "Ginseng Roselle Facemask". If you are a skincare developer and into making healthy natural skin care - use all natural plant based colours to create your skincare; we would love to work with you. This is Roselle Ginseng Facemask by Amy, The Australian Olive Oil Soap Co. Many thanks Lynn for these beautiful Roselle recipes and next it's "Lime Me Up" - What's that? Stay tuned and please share this beautiful recipe with friends and family. ABOUT LYNN:- Me Myself and Lynn "Apa khabar tuan tuan dan puan puan 👐, I'm the Durian that met the Kiwi then married a half Yorkshire Pudding and half Tiramisu 🥰. My passion or perhaps these days more like obsession for cooking and baking started when I was barely tall enough to stand in front of the sink to do dishes 😂 but that didn't stop me from a thing called 'stool' to add those extra inches needed to give me the height to make the cut 😜. My passion became therapy and intensify during my Uni years as a form of de - stress and pain management to regulate my breathing then from there it became an opportunity for a little pocket money making as a dirt poor Uni student especially with my baking which proves popular amongst friends of different ages and background.......then work life happens after graduating that occupied almost all of my time but I learnt to steal time here and there to continue with my passion which gradually in the last 3 or 4 years is and has turned into Food Art Projects with my Yorkshire Pudding/Tiramisu being my Guinea Pig or should I say Lab Mouse with all my creations straight out of my head which really rings my bell and tick all the boxes ❤ and my Yorkshire Pudding/Tiramisu is ever so supportive of my creations and passion. I'm the kinda self taught/amateur Baker that bakes by feel and can never quite conform to recipes......trust me I've tried, I really have but just keep finding myself completely dissected the recipe then abandoning it altogether 😂. Needless to say.....recipes and I can and will never be BFF ever! All my creations are through trials and with that; long story short, I would love to be able to collaborate with others and turn my cooking and baking passion/obsession into something tangible 🙌." By: Lynn Sebastian

TRENDING ON IG !! Everyone wants Butterfly Pea Peanut Blue Mochi recipe Wow! Never had so many requests for a recipe! We published Butterfly Pea Blue Peanut Mochi today on Instagram and there were so many requests for recipes, yum oooo. Everyone loves it. Natural Blue colour is just gorgeous. And so is Catherine Ang, she made these and here's her recipe. About Mochi Mochi (Japanese: 餅, もち) is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time.“ However, Mochi originated from China - China, being the forefather of the region, may have passed the tradition on to Japan at some point, having already passed many things to Japan early in history, like the written language, culture, architecture, dress, martial arts, and beliefs. The pounding process of making mochi originates from China, where glutinous rice has been grown and used for thousands of years. A number of Aboriginal Chinese tribes [clarification needed] have used this process as part of their traditions. Some say that early Japanese settlers sailed over from China, or perhaps Mongolia. Mochi masters like the one in the video take pride in keeping such a tradition alive. Mochi production in Japan is believed to have began as far back as the Yayoi period, which started in 300 B.C. The original mochi was made from nutrition-rich red rice. Because of its auspicious and divine connotations, it was only eaten by the emperor and by nobility. It also came to be used in religious ceremonies as offerings to gods. Though Japan is famous for mochi, you will also find excellent mochi in Taiwan. Taiwan is so crazy about mochi that there is even a "Taiwan Mochi Museum" that moonlights as a mochi factory. Japan ruled Taiwan for a period of 50 years starting in the late 1800s. Even so, history is a complicated thing, and Taiwanese mochi makers may have brought some of that tradition over from Mainland China, as China also has a tradition of eating a glutinous rice-based food similar to mochi. With the lockdown and closure of borders, it's a bit challenging to visit either Mochi Museum or Japan and we have Catherine to thank for this beautiful and yummy peanut Butterfly Pea Mochi recipe. If you are allergic to peanut, you may substitute the fillings with (a) Azuki beans or red beans (b) Pandan Coconut palm sugar (c) Durian (d) Purple Sweet Potato / Ube (e) or maybe even deep fry these mochis. Enjoy! BUY DURIAN/PURPLE SWEET POTATO NOW Ingredients for skin: * 300g glutinous rice flour * 50g wheat starch * 75g caster sugar * 1 1/2 tbsp oil * 450ml water * 1/2 tspn @my.blue.tea Butterfly Pea Powder OR ( add enough Blue Butterfly Pea powder with the water to achieve the colour you desire) Peanut filling (mix together): * 300g blended roasted peanuts * 100g caster sugar * 1/4 tsp salt Flour for coating & dusting: * 200g rice flour, fried for 20 min over medium heat. METHOD : Step 1. Mix all ingredients until well combined. Sieve and pour into a greased steaming tray and steam over medium heat for 25 min. Step 2. When the rice flour mixture is cool enough to handle, scrape it out onto a work surface scattered lightly with the dusting flour (per above). * Divide cooking dough into small portion, about 35-40g each using sharp knife dusted in flour. * Working with one piece at a time and dusting your hands with flour to stop it sticking, roll each piece into a ball. * Flatten the ball then use your hands to form it into a round 8 cm across. * Place a tablespoon of the filling in the centre of the round then bring the edges over the filling to enclose, pinching them together well to seal. * Gently re-roll into a round, pressing the top slightly to flatten a little. * Coated the Mochi with flour to smoothen the surface. Mochi will keep stored in an airtight container for up to 2 days. BUY BUTTERFLY PEA TEA / CLITORIA TERNATEA NOW ABOUT CATHERINE ANG :- Another winning recipe by Catherine. We wish to thank Catherine who has been sharing a lot of recipes and beautiful photos of her creations. In her words, she loves baking and not good a cook. She's a specialist psychologist during the day and bakes during the weekend. And if you would like to be featured here, do get in contact with us or email - info@mybluetea.com.au Sources : https://www.visiontimes.com/2016/06/20/the-origins-of-mochi-japans-chewiest-most-favorite-tasty-treat.html https://www.japan-talk.com/jt/new/mochi https://en.wikipedia.org/wiki/Mochi

WHAT THE!!! Read on and learn how to make Purple Sweet Potato Marble Cake using a Thermomix Some comfort food for you this winter baking and that we're still in partial restrictions so here's a yummy Purple Sweet Potato Marble Cake. “Comfort foods are just tat so comforting, because they provide both a psychological comfort and nutritional benefit,” certified nutritionist Brian Bender says. Often at times, these foods remind us of fond memories or occasions — birthdays and holidays, for example — connected to friends or relatives, according to Bender. "Although comfort food will never break your heart," Gabriel says in a news release, "it might destroy your diet." But hey, this Purple Sweet Potato Marble cake is not one which you bake daily, so enjoy this especially with winter just a cold breath away. Here is the recipe generously contributed by Melanie. Melanie is a Thermomix Consultant and she has a few more bakes and recipe up her sleeve. She also conducts classes online and if you grab your thermomix from her she's more than happy/willing to guide you. INGREDIENTS :- *300 g butter, softened and cut into pieces, plus extra for greasing * 370 g plain flour, plus extra for dusting * 200 g caster sugar * 1 tsp vanilla sugar or ½ tsp natural vanilla extract (see Tips) * 1 pinch salt * 5 eggs * 1 tbsp baking powder * 70 g full cream milk * 4 tbsp of @MyBlueTea's Purple Sweet Potato Latte Powder powder BUY PURPLE SWEET POTATO LATTE POWDER (see Note below) METHOD : (1) Preheat oven to 180°C. Grease and flour a bundt cake tin (approx. 22-24 cm) and set aside. (2) Place butter, flour, sugar, vanilla sugar or vanilla extract, salt, eggs, baking powder and 40 g of the milk into mixing bowl and mix 40 sec/speed 5 with aid of spatula. Transfer half of cake mixture into prepared bundt cake tin, leaving remainder in mixing bowl. (3) Add Purple Sweet Potatoes Powder and remaining 30 g milk into mixing bowl and mix 5 sec/speed 5. (4) Scrape down sides of mixing bowl with spatula. Mix a further 5 sec/speed 5. (5) Layer purple sweet potatoes cake mixture into bundt cake tin. (6) To create a marble pattern, swirl through both layers with a fork. (7) Bake for 50-60 minutes (180°C) or until a wooden skewer inserted into the centre of the cake comes out clean. (8) Allow cake to cool in tin for approx. 15 minutes before transferring to a serving plate and leaving to cool completely. Cut into slices and serve. Enjoy with a cup of your favourite ButterFly Pea Tea, in all its variety. BUY BUTTERFLY PEA TEA / CLITORIA TERNATEA NOW All our natural plant based powders will now come in 50 grams pack and that includes : * Butterfly Pea Powder * Kaffir Lime Leaf Powder * Roselle Powder * Pandan Powder will still be in 50 grams but we're are looking at 100 grams pack and would like to hear your thoughts, please email us - info@mybluetea.com.au We love this short top-down on this cake. Great job Melanie! Note : Purple Sweet Potato Latte Powder will only be available end of June 2020 (limited available) and if you are interested, please pre-order either via email to sales@mybluetea.com.au or send a message to 0478 413 573. ABOUT MELANIE, The Home Cookery :- This recipe was contributed by Melanie in Melbourne. Many thanks Melanie. And here is a getting to know Melanie and if you wish to grab yourself a thermomix she is able to assist you there. "Thank you for the opportunity to introduce my product/service. As you know, I am a Thermomix Consultant for Thermomix Australia, helping customers who wish to purchase the Thermomix as well as proving ongoing support through their Thermomix cooking journey. You might like to follow Melanie on Instagram and her FB Page for wholesome and nutritious foods & recipes using Thermomix - https://www.instagram.com/thehomecookery/ https://www.facebook.com/thehomecookery.au/ My contact details are as follows; Melanie Chin Thermomix Consultant ID 120279 0430 429 851 melanie@homecookery.com.au and yes, that's the Thermomix that was used to make the Purple Sweet Potato Marble Cake.

How to make Brownie Ice Cream Sandwich with Purple Sweet Potato Powder in the ice cream? Brownies, ice cream and Purple Sweet Potato - yum! What a great combination.... and here's the recipe. Enjoy! INGREDIENTS :- * 1 cup chocolate * 1/2 cup Peanut Butter or any other but butter * 1/2 cup coconut oil * 1-2 flax eggs * 1/2 cup coconut sugar * Vanilla bean extract * 1 scoop chocolate protein powder * 1/4 cup cacao powder * 1-2 spoonful of MY BLUE TEA - Purple Sweet Potato Latte Powder * Pinch baking powder ## Salt (if required) In a double boiler add 1 cup chocolate, 1/2 cup Peanut Butter or any other but butter and 1/4 cup coconut oil and melt over medium heat. In a mixing bowl add 1-2 flax eggs, 1/2 cup coconut sugar and vanilla bean extract and beat until smooth and creamy. ** Alternatively use 1 egg for a Non-Vegan version. Brownie Purple Sweet Potato Sandwich METHOD :- Add your chocolate mix to your sugar mix, also mix in one more cup of chocolate (we mixed in loving earth salted caramel chocolate) for two diff flavours, 1 scoop chocolate protein powder, 1/4 cup cacao powder, pinch baking powder, salt if wanted. * Mix all together then spoon tablespoons onto prepared baking sheets and into a pre heated oven of 160. * Bake for roughly 10 minutes. * Allow to cool or place in freezer, once cooled prepare your ice cream. BUY PURPLE SWEET POTATO POWDER NOW Kiara used halo tops dairy free caramel macchiato flavour. In one bowl, add MY BLUE TEA's - Purple Sweet Potato Powder and a small amount of water to make a purple liquid and then mix it through the ice cream to make purple swirls. Then 1 tbsp ice cream between brownie cookie piece to make your ice cream sandwiches. BUY ROSELLE OR SPECIAL COLLECTION NOW A cup of good Blue Tea ...ahhhh....... BUY BLUE HERBAL TEA / BLUE MYRTLE TEA New Blue Herbal just came in store. We now have loose leaf Blue Herbal Tea - try them today. And blend locally from our neighbours farm is Blue Myrtle Tea - includes Blue Butterfly Pea Powder, Lemon Myrtle and Aniseed Myrtle. Its yum! Very fragrant ABOUT KIARA, the Hangrybuddha :- This recipe was contributed by Kiara in Melbourne. Many thanks Kylie And here'a getting to know Kiara - "A little about myself - a mum of 3 girls. Anorexic recovered and eating disorder recovery. My girls are my biggest inspirations. My eldest who is now 9 inspired my recovery. I was 21 and I needed to heal myself. My mind and body. I’ve been on that journey since. My passion for food has grown so much over recent years. We nearly lost our second child 3 times in the space of 2 months after an emergency c section at 34 weeks. Once she came out of all of it and we slowly started to heal the mental wounds I again wanted the best for my family and to be the best. My love for nutrition and holistic health grew even more. After our third was born, I took 12 months maternity leave which I had never done. 12 months as a full time mum helped me grow, study and be very present in my children’s lives. Food brings us together. We all cook and create together. I love being able to raise my girls on wholesome and nutritious foods with empowering views of them selves." You might like to follow Kiara on Instagram for wholesome and nutritious foods & recipes - https://www.instagram.com/hangrybuddha/ NEW! NEW! NEW! Blue Myrtle Tea #butterflypeaflower #superfoods #tea #brownie #icecream #SweetPotato

Our very own TV Channel - www.mybluetea.com.au/tv Creating this promotional video has inspired us to create our very own TV Channel. Yes you read that right, My Blue Tea has our very own TV channel ... and we're SO excited! It will showcase video recipes and TV Specials. Many of our popular Blue Tea and Pandan products are on sale for a limited time. Visit www.mybluetea.com.au/tv for special offers as well as nutritious, delicious and easy recipe videos by Jackie M. We'll be adding more video recipes over time. The first video promotion features Clitoria Ternatea (Blue Pea Flowers) and Pandan products. Over time, we hope to add video recipes and video promotion to this TV channel. Watch our TV Ad here. Thank you to these Stars! The Chefs: We couldn't have created this commercial alone, so we invited some local master chefs to show us the beautiful and delicious creations that can be made with Blue Tea and Pandan: Blue Cow Gelato - Butterfly Pea Salted Coconut Gelato Butler & Bentley - Blue Sourdough Bread For Flavours Sake - Pandan Swiss Roll and Pandan Cheesecake The people behind the scenes: Actors - Sabrina Tay, Donna Harding, Ray Lind, Chris Flockhart, Jane Hung, little Jesse Tay and Max, the puppy dog. Videographer - Stuart Lyall, Vermilion Pinstripes Marketing Agency - Veronica Lind, Vermilion Pinstripes TV - Matthew Clark from WIN Television Ready, Set, Action! There are many, many people behind this ad, look through the pictures below to get a glimpse of what was going on behind, and in front of the cameras to get you a MasterChef-worthy ad! TV Special Offers! Visit our TV Channel for special offers and video recipe tutorials!