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From coconut shakes to DIY kits to toppings, My Blue Tea has it all. The Original Coconut Shake originated from Melaka (Malacca), Malaysia. With our new kits, we made it easy for you to make your own signature Coconut Shake. Use it to make your own shakes, frappes and smoothies. Check out different Coconut Shake Kits available. Each kit will come with a FREE Blender and Thermos flask. Coconut Shakes Shake me up, Baby! Our New Coconut Shake Series are the craziest sensation now. GET COCONUT SHAKES GET DIY KITS GET TOPPINGS Quick View Pudding Eaze - Coconut pudding base (LTO) Price $7.90 Size Add to Cart Quick View Buy 2 Plus 1 Free 100g - Coconut Shake - Coconut Smoothie Regular Price $6.95 Sale Price $5.59 $5.59 / 100g $5.59 per 100 Grams Quantity Add to Cart Quick View 1.0Kg - Coconut Shake - Coconut Smoothie Price $59.99 $59.99 / 1kg $59.99 per 1 Kilogram Add to Cart Make Coconut Shakes in 3 Easy Steps Enjoy Coconut Shake Smoothie - anytime and anywhere! Ready in a few simple steps. Step 1. Get an MBT Blender ready Add 60grams Coconut Shake Add 60ml water or flavours you prefer Add 225grams ice Step 2. Add your choice of flavours (Butterfly Pea, Pandan, Matcha Coconut, Almond Coconut, Dragonfruit, Jackfruit, Durian or Coffee etc) Step 3.Blitz with MBT Blender Blitz till it's creamy and smooth like ice cream. Optional Step. Add toppings Try this NEW Coconut Shake Boba Add in whatever toppings you like from our online shop and create your very own new recipe "Coconut Shake Boba or ice blended Smoothie"! OVER 18 Coconut Cocktail Shake ideas for those above 18 years :) Add your favourite liquor then blitz (a) Coconut Shake Pina Colada with Rum (b) Coconut Shake Lychee Martini (c) Coconut Shake Blue Rum (e) Frozen Coconut Shake Mojito with Rum DIY KITS DIY Coconut Shake Home Kit The Original Coconut Shake originated from Melaka (Malacca), Malaysia. With our new kits, we made it easy for you to make your own signature Coconut Shake. Check out different Coconut Shake Kits available. Each kit will come with a 380ml Portable Blender and Thermos flask. GET THE KIT Quick View New - Limited edition Collapsible and Foldable Water Bottle Price $8.99 Add to Cart Quick View Limited edition Traditional Round Mooncake Mould - round (50g) Price $7.99 Add to Cart Quick View Limited edition Lion Dance - Mooncake Mould (50g) Price $8.99 Add to Cart Quick View Clearance Test Tube - Tea, Weddings, Baby shower, Candy Regular Price $14.99 Sale Price $6.75 Add to Cart Quick View Clearance LTO - Dessert Cups with lids and spoons - Oval Regular Price $9.99 Sale Price $5.99 Add to Cart Quick View Clearance LTO - Dessert Cups with lids and spoons - Round Regular Price $14.99 Sale Price $7.50 Add to Cart Quick View New - Limited edition Pineapple - Mooncake Mould Price $8.99 Add to Cart Quick View New - Limited edition Persimmon - Mooncake Mould (75g) Price $9.95 Add to Cart Quick View Limited edition Panda - Mooncake mould - Mid Autumn Festival Price $8.99 Add to Cart Quick View DIY Kits DIY Blue Beauty Kit Price $163.99 Additions Add to Cart Quick View DIY Kits DIY Just Coconuts Home Kit Price $126.70 Additions Add to Cart Quick View DIY Kits DIY Pandan Cendol Coconut Shake Homekit Price $172.99 Additions Add to Cart Your Shake Toppings Add a bit of glamour to your coconut shake by adding one of our exiciting range of toppings Quick View Roselle Hibiscus Jerky Price $5.95 $5.95 / 50g $5.95 per 50 Grams Quantity Add to Cart Quick View Butterfly Pea Powder - 500 grams Price $139.00 Add to Cart Quick View 1.0Kg - Coconut Shake - Coconut Smoothie Price $59.99 $59.99 / 1kg $59.99 per 1 Kilogram Add to Cart Quick View New - Limited edition Pandan Granola - Cheffery's Pantry Price $16.99 Out of Stock Quick View Clearance Durian Granola - Cheffery's Pantry Regular Price $16.99 Sale Price $14.10 Add to Cart Quick View Clearance LTO - Dessert Cups with Lids & spoon - Heart Regular Price $14.99 Sale Price $7.50 Add to Cart Quick View Toasted Hawaiian Coconut Chips Price $39.99 Add to Cart TOPPINGS

Whenever chefs share with us their history and how they started, we are always amazed, and so grateful that they put in the hard work and courage to make a career change to become chefs. Jeffery Liew of Cheffery's Kitchen is one such chef. MY BLUE TEA CHEF PROFILE Jeffery Liew Jeffery has a Masters of Science degree under his belt, or rather, under his apron, but we cannot imagine Jeffery working in an office with computers, diagrams and formulas. He started working as an engineer when he was training himself in baking. He worked his way up from waiter to apprentice to pastry chef and sous chef. And he was finally able to devote himself full-time to Cheffery's Kitchen in 2018. Chef Jeffery Liew Jeffery Liew Getting to the Heart of Cooking Whenever chefs share with us their history and how they started, we are always amazed, and so grateful that they put in the hard work and courage to make a career change to become chefs. Jeffery Liew is one such chef. Connecting with the Past We are so glad Jeffery Liew did not stay in the Sciences! Jeffery's culinary touch is one that reminds you of the good old days and of home. He is proud of his Malaysian and Peranakan roots and keeping the tradition and culture alive by introducing it to Australia is what makes Cheffery's Kitchen stand out. Whenever Jeffery cooks, he has a pair of eyes looking forward with his creativity and innovation in fusing the best of different culinary worlds, and he also has a pair of eyes that look to the past, embracing his heritage and honouring the food and dishes his parents grew up with. Each time he cooks a traditional dish, it is like a little time travel for him to experience what his parents ate as children. It is a beautiful, intimate way to be connected with one's family and culture. Giving Back from the Heart When Jeffery first set up Cheffery's Kitchen , he was very clear about his mission - to give back to the community. My Blue Tea has always been drawn to chefs who share our values of giving back to the community. Read more here about how we give back to the community with our sustainable farming practices. We admire Jeffery's simple humility - he does not put his culinary skills on a pedestal as the main highlight of his career. He is highly dedicated to doing his part for the less fortunate and sharing with people who are experiencing difficult times. Having lost his father to cancer, Jeffery understands the difficulties people go through when there is an illness in the family. He takes part in the Biggest Morning Tea every year - it is his hope that one day, the world can be cancer-free and nobody would have to suffer the way his family did when his father battled the disease. Jeffery's signature macarons may look petite and delicate but he has a huge, rock solid heart of gold when it comes to paying it forward. Earlier this year, he did fundraising for the bushfire victims in Australia. And he does not stop there. He also sells pastries and kuih to fundraise for the homeless. Jeffery is a chef who genuinely cooks from his heart. Blending East and West Cooking is an art that is full of surprises. As long as you are willing to experiment and keep trying, you get a delicious reward at the end. Hard work, but it is worth it. Jeffery spent a long time fusing his love for robust, wholesome Malaysian food and desserts with the delicate elegance of French pastries. It may have sounded like a wild idea at the beginning to ask, "can one combine the savoury spiciness of the iconic Malaysian dish Nasi Lemak with the sweetness of a classic French macaron?" It took Jeffery a year of patient experimenting in the kitchen to perfect this unique East meets West recipe. It meant creating a spicy sambal buttercream and making the coconut macaron shells topped with crunchy fried anchovies. Even just saying it makes our mouths water! Definitely a challenge and Jeffery had the happy help of his wife to do taste tests and give honest feedback to help him create this savoury dessert. (We would gladly volunteer for future taste tests of new recipes if his wife wants a break!) "Every time I see a customer’s satisfied and happy face, I feel like the luckiest person on earth and it makes me want to do more." Food for When You Miss Home For many who came to Australia for work, study or family, homesickness can appear in the form of craving for food from home. Jeffery remembers his early days in Adelaide. It was difficult to get his beloved, comforting 'kuihs' (Malaysian bite-sized desserts). As they say, necessity is the mother of inventions, and Jeffery got right down to making his own kuih by trial and error. It did not take him long to develop his own recipes and even start selling his own kuihs in Adelaide. His kuihs found their way into the stomachs and hearts of many Singaporeans and Malaysians living in Australia, who appreciated how his food was helping them cope with their homesickness. It is an achievement for any chef when people say the quality of the food is excellent, but for people to say how the food has gone straight to the cockles of their hearts and given them a sense of comfort, that is quite another level to achieve for a chef! For those of you who are lucky to live in Adelaide, if you have a chance to get hold of Jeffery's onde-onde (Malaysian-style glutinous rice ball), make sure you grab a dozen or more to stock up for those moments of homesickness! Traditional Made New Jeffery has since gone on to create other amazing fusion pastries at Cheffery's Kitchen such as the kaya (traditional coconut jam) macaron and even a teh tarik (special 'pulled' tea) macaron! Whenever we share My Blue Tea's ingredients with different chefs, we never quite know what they would cook up. Jeffery bowled us over with his pandan and blueberry cheesecake macarons made with My Blue Tea's pandan powder and butterfly blue pea flower powder . He was also the first in Adelaide to whip up pandan hot cross buns with our pandan powder! He has made the distance between the East and West a lot closer with his culinary creations. And wait till you try his pandan milo macaron - one bite is enough to remind you of home as well as awaken your tastebuds to a new exciting blend of flavours! And for the true-blue hardcore Malaysians out there who swear by your durians, you have to try Jeffery's durian kaya made with My Blue Tea's durian powder ! In fact, his durian kaya sells out very quickly! Yet another Jeffery creation you need to stock up on! East Meets West Jeffery spent a long time fusing his love for robust, wholesome Malaysian food and desserts with the delicate elegance of French pastries. Pandan Milo Macarons Awaken your tastebuds to a new exciting blend of milo and our Pandan powder! Blue Macarons Delicate and beautiful made with Butterfly Pea flower powder! Pandan Hot Cross Buns Chef Jeffery was the first in Adelaide to whip these up! Pandan Kuih Necessity is the mother of inventions, and Jeffery got right down to making his own kuih by trial and error. Durian Kaya Made with My Blue Tea's durian, this is yet another Jeffery creation you need to stock up on! Going Vegan What we admire about the chefs we have met is how they are never satisfied with just one achievement or one project. It feels like they never stop cooking! Jeffery goes beyond conquering traditional recipes and Malaysian-French innovations. He is also venturing into vegan cakes! Again, it was due to a lack of vegan cakes that he started experimenting and learning about vegan ingredients and cooking. He learnt to bake vegan cakes and play with the flavours to make it taste and feel like a normal cake. For those with a sweet tooth, this is good news as vegan cakes are healthier! This means, more desserts, guilt-free! Jeffery has since then expanded his vegan range to include vegan treats that are gluten-free, dairy-free, nut-free and refined sugar-free. There is something for everyone. Jeffery counts himself lucky that he is able to turn his passion into his full-time career. He gets to be creative every single day at Cheffery's Kitchen , creating new treats that have traditional tastes as a foundation and which is given a contemporary twist to excite the modern palate. Preserving Peranakan culture is a value he holds very closely in his heart and knowing his food brings joy and comfort to people is his best reward. We are really glad Jeffery first came to Adelaide as an international student in 2005. Who would have imagined the contributions he would be making at that time? Thanks to the faith and support from Jeffery's family to help him continue in his culinary career, we are fortunate to get to enjoy his wonderful creations here. Want more? Looking to make your own culinary creations? Then check out the My Blue Tea Blog and TV Channel for gorgeous recipes created by chefs from the world over! Blue Recipes Shop Online Buy Direct Trade Enquiries Jeffery Liew

Indonesian Chinese Artistic Pastry Chef Gunawan Wu, accredited chef judge in South Australia Region, Sweet Responsible Ambassador for Lakanto Australia, Chocolate Ambassador for Nestle Professional Australia and also Chef Instructor at Scoffed Cooking School. Check out how he makes My Blue Tea Durian Pandan Alska Bomb and Dragon Fruit Madeleines. MY BLUE TEA CHEF PROFILE Chef Gunawan Wu Sweet Ambassador! Meet Chef Gunawan Wu who is currently Sweet Responsible Ambassador for Lakanto Australia, Chocolate Ambassador for Nestlé Professional Australia and also Chef Instructor at Scoffed Cooking School. He is dedicated to sharing his skills, passion and knowledge through his classes. Gunawan has worked in many top restaurants in Adelaide, e.g. Andre’s Cucina & Polenta Bar, Hill of Grace, Jolleys Boathouse, Mayfair. He's also a pastry chef instructor locally and internationally and is a consultant with a few restaurants specialising in the art of dessert-making. Despite his busy schedule, he is highly committed to the industry as a member of the Australian Culinary Federation. He has also become one of the accredited chef judges in the South Australia Region at a young age. Gunawan Wu Gunawan Wu Training at Le Cordon Bleu Culinary School Gunawan is an Indonesian Chinese. He came to Australia in 2013 to study a patisserie course in Le Cordon Bleu, Adelaide. Through Le Cordon Bleu’s networking, Gunawan has worked with and gained his experience from many great chefs such as Simon Bryant, Cheong Liew, Darren Purchese, Paul Gillis, Tony Carrol, Mauro Gulli and even Marco Pierre White. Daring to be different Gunawan came from a family who runs a motorcycle spare parts business in Indonesia. He is the only one of his five siblings who is in the culinary industry. He is also the youngest in the family who has been labelled the black sheep for not continuing with the family business unlike his siblings. It was not easy for Gunawan to convince his family to let him follow his aspirations. Gunawan never gave up in spite of that. Looking back, it was all well worth it as he has clearly made his parents proud with his achievements. He has been featured in newspapers, magazines and also recipe books. Food made artistic Gunawan has always loved art, b ut his dad was opposed to him studying multimedia design. So he studied for a Bachelor Degree in Hospitality and Tourism instead, specialising in Food Engineering. Life changed when he discovered that he could incorporate art into pastry making. For Gunawan, the art of plating and combining flavours allows creative expression, where he can bring his imagination into reality. He came to Australia to study in Le Cordon Bleu Australia to further his culinary knowledge and it provided a space for him to further nurture his passion for the culinary arts. Dragon fruits /Pitaya Madeleines by Gunawan Amazing Mie Goreng Chocolate Bar Sharing inspiration Gunawan aims to be a celebrity chef and continues teaching classes to share his passion, skills and knowledge. For Gunawan, inspiration is sustained by paying it forward. He himself finds inspiration from the very people he has inspired! Creativity through challenges Gunawan loves challenges and he gets a real buzz from participating in competitions. In 2013 when he was still a student in Le Cordon Bleu Adelaide, he competed in the Dilmah Real High Tea competition among head chefs and pastry chefs from the Hilton and Crown Plaza. Being the only student in the competition did not throw him off at all. He competed confidently, and his unique flavoured macarons, tom yum macarons with Dilmah Green Tea all amazed the judges and won him a bronze medal. He also challenged himself at international competitions, e.g. Savour Patissier of the year 2016, the People's Choice award, Tart Category and he was featured on the front cover of the Savour Patissier of the year 2016 recipe book for his incredible Terrarium Tart. Eccentric Indomie Mie Goreng Macarons Terrarium Tarts that won the Savour Patissier of the year 2016 award Getting creatively nostalgic with My Blue Tea Gunawan loves to create desserts with a twist. He had been looking for ingredients that reminded him of his childhood and he finally found these flavours through My Blue Tea e.g. pandan and durian flavour. He wants to share his joyful childhood flavours with his students and everyone in Australia through his beautiful desserts. Now everyone can enjoy his Durian Alaska Bomb with My Blue Tea! The making of Durian Alaska Bomb Voila ! The beautiful Durian (and Pandan) Alaska Bomb. Check out recipe Want more? Looking to make your own culinary creations? Then check out the My Blue Tea Blog and TV Channel for gorgeous recipes created by chefs from the world over! Blue Recipes Shop Durian Buy Direct Trade Enquiries Gunawan Wu

My Blue Tea Chef Profile features Lillie Giang who is cooking to the moon and back. Today the big show is on Lillie making elegant, exquisite butterfly blue pea snow skin mooncakes. LILLIE GIANG MY BLUE TEA CHEF PROFILE Lillie Giang Lillie was set to be a chef from the moment she was born. Her family were all dedicated foodies in Vietnam. Food was worshipped, adored and highly respected in her family. She grew up living, breathing and of course, eating dishes that were skillfully whipped up. It was Lillie's father and maternal grandmother who taught her precious lessons in eating, cooking and naturally, living well. When a child grows up learning the fine art of cooking from people who are near and dear to them, the child naturally develops a genuine love and talent for food and cooking Lillie Giang The Food Affectionist ¨My philosophy around food has never changed. Keep learning (I’m a forever student), never stop cooking and always give back with abundance.¨ Eating to the Moon and Back My Blue Tea is always on the lookout for chefs and food enthusiasts who share our values of eating natural, healthy food that is not only exciting to the palate but also enticing to the eyes. With each chef we meet and know, we learn so much more about the rich art of cooking. Each chef invites us to their own unique world of textures, flavours and most importantly, culinary stories that inspire. Special festivals always have special foods and the Mooncake Festival is one where we love drooling over gorgeous mooncakes that are rich with flavours, textures and colours. Lillie Giang is the chef who is bringing our Blue & Pandan snow skin mooncakes to life. We first saw her ¨giveaways¨ on her Facebook group by various brands and companies and we got curious enough to approach her with My Blue Tea's range of superfoods and natural products . Lillie was absolutely lovely and so quick at making decisions! We had a little chat and it was clear what she wanted. Lillie was very open to learning about and experimenting with new ingredients so we immediately sent her heaps of Superfood Powders, Blue Teas and Latte Powders for her to get her magical hands into and to share with her team of enthusiastic cooks and bakers. When it comes to food, a vital ingredient to enjoy it is simply to share it. No foodie or chef in the right frame of mind would ever hoard food for themselves. The joy of cooking comes from not just the process of making the food but also from having the opportunity to share with family, friends and even people we do not know (yet)! Cheering Melbourne during the COVID-19 Pandemic Lockdown It was sometime in October when Lillie contacted us and said that the Chinese Association of Victoria wanted to make a Mooncake Festival video of her making mooncakes. Due to the lockdown in Melbourne, a lot of festivals had been cancelled and the city was really missing the festive mood, and very much in need of cheering up. Lillie was more than happy to do it and she wanted to bring out the gorgeous shades of blue with the texture of snow skin for her mooncakes. Blue is an extremely pliable and exciting colour to work with in food as it offers such a rich palette of shades and tones. Depending on the thickness of the coconut milk you use or if you use water, the shades change and it is very much like being a scientist in a laboratory. You never know what you are going to get when you mix different liquids together with the butterfly blue pea powder. It is great fun as long as you approach it with curiosity and throw rigid expectations out of the window. Especially with so many cities around the world in lockdown, the last thing we want is to impose monotony on all aspects of life. With a simple mix of butterfly blue pea powder and a liquid, your kitchen can absolutely come to life with a variety of shades. Just imagine - no two mooncakes look alike! And they do not have to! No more standard colour and design. Life can be exciting. Deliciously so! As it was such short notice, we could not send our products by normal post, and what with lockdown restrictions, we knew the Australian post could not get things out as quickly as before. We took a chance and decided to Express Post My Blue Tea's products to Lillie. It was a rather nail-biting time as we really hoped the products could get to Lillie in time. Unfortunately, My Blue Tea's parcel did not arrive. One important lesson all cooks learn and which we apply to our daily lives is to quickly improvise. That literally is no use crying over spilt milk and when a recipe goes wonky or if we are missing an ingredient, we try our best to improvise and salvage the dish. So we quickly moved on to Plan B. We called Roger Yeo, the proprietor of Lion City Asian Grocery in Mt Waverley. We explained to him our situation and luckily for us, Mr. Yeo was such a lovely, generous soul he agreed to assist us. Lion City Asian Grocery stocks My Blue Tea's products and he actually personally delivered My Blue Tea products to Lillie. We were so grateful for his help. Finally Lillie could get our products to make her beautiful snow skin mooncakes. We feel proud that Lillie had chosen to use My Blue Tea's products for her mooncakes - an age old traditional recipe that requires skill and patience. Lillie was set to be a chef from the moment she was born. Her family were all dedicated foodies in Vietnam. Food was worshipped, adored and highly respected in her family. She grew up living, breathing and of course, eating dishes that were skillfully whipped up. It was Lillie's father and maternal grandmother who taught her precious lessons in eating, cooking and naturally, living well. When a child grows up learning the fine art of cooking from people who are near and dear to them, the child naturally develops a genuine love and talent for food and cooking. It is clear when you look at Lillie that she has been nourished from the inside out growing up - her sunny smile is the first thing that strikes you about her. There is something open, inviting and honest about her that welcomes you into her space. For Lillie, her love of life is intimately connected with her love of food. And we understand Lillie when she says that food connects her to people and takes her around the world and gives her purpose. Food has connected Lillie to us, and in turn that continues to connect all of us to foodies in her circle and in My Blue Tea's circle. And it is a joyous connection we all have, food unites and never divides. All true-blue chefs and foodies are eager to learn and share and tomorrow is always a great day to look forward to, for more food experiments and sharing good food with family and friends. Lillie Giang https://www.thefoodaffectionist.com.au/ We clicked with Lillie because we share the same philosophy of giving back with abundance. That is how life continues! Lillie has had a rich career as a chef, coach, educator and presenter. It is important for her that cooking is not an exclusive arena available to only a chosen few. In fact, what drives her is the goal to make cooking available to many, to make it affordable, sustainable and fun! Lillie lives and breathes her values of sharing wholesome, quality food with people and making connections wherever she goes. She is a guest presenter on The Cooks Pantry (Channel 10) and My Asian Banquet (Channel 7). She is also an advisor and in-store pop-up presenter for several well-known supermarkets and shopping centres. And if that is not enough to keep her busy and satisfy her craving to share amazing food, she also works actively with NDIS (National Disability Insurance Scheme) students and their families to help make food accessible by teaching them how to prepare and cook food, all true to her values of making food accessible, fun and making a difference in people's lives. And Lillie does not stop there. At weekends she is eagerly sharing her love of food and culture with other enthusiastic foodies at some of Melbourne's largest indoor and outdoor food festivals and events. We take our hats and aprons off to Lillie for making her 24 hours stretch across the week to give back to the community all her knowledge, experiences and most importantly, love for cooking! We love how Lillie is experimenting with My Blue Tea´s products to create new flavours, textures and colours. We are so driven to do what we do because, quite simply, food is exciting! If this gets you inspired, why not try out some culinary experiments of your own with My Blue Tea's range of superfoods and powders ? You never know what you are going to get! Keep an open mind and stay curious! Bring out the Lillie Giang in you! Download recipe for this elegant, exquisite butterfly blue pea snow skin mooncake. Blue and Pandan Snow Skin Moon Cakes Fit for eating on the moon! Made with love by Lillie Giang. Pandan Coconut Lillie Muffins Made with My Blue Tea's Pandan Powder, they're simply over the moon! Lillie Giang's Vietnamese Noodles Have you tried this with My Blue Tea's Kaffir Lime Leaves Powder? Lillie's Hot Cross Buns Add My Blue Tea's Pandan Powder for enhanced flavour and fragrance The BIG cook show Moon Cake Recipe Blue Recipes Shop Online Buy Direct Trade Enquiries Lillie Giang

My Blue Tea Australia works with partners to grow, source and produce the highest quality rare plant based superfoods. Buy from stockists or online. MY BLUE TEA SUPERFOODS STORE PURLE SWEET POTATO POWDER KING HENRY VIII believed sweet potatoes enhanced his sex life, and he wasn't alone in this view. Trade Enquiries Sweet Potato Benefits Recipes Shop All TRY NEW INTENSE FLAVOURS AND DEEPER PURPLES 1kg Commercial Packs of Purple Sweet Potato Powder are available. Please contact us directly here. Quick View Limited edition 500g - (Pure) Purple Sweet Potato powder Price $59.95 $119.90 / 1kg $119.90 per 1 Kilogram Quick View Pre-Order Specials 1 Kg - (Pure) Purple Sweet Potato powder Price $97.95 $97.95 / 1kg $97.95 per 1 Kilogram Quick View (Pure) Purple Sweet Potato powder - 100 grams Price $16.99 $16.99 / 100g $16.99 per 100 Grams Quick View Intense Purple Sweet Potato for Bakery - 1kg Price $89.95 $89.95 / 1kg $89.95 per 1 Kilogram Quick View Purple Sweet Potato Latte Blend - 1kg Price $69.95 $69.95 / 1kg $69.95 per 1 Kilogram

My Blue Tea Chef Profile features not only Zaleha's culinary skills but also her sense of humour and the way she came back with a crispy bounce when she could have allowed The Rendang Controversy to floor her. MY BLUE TEA CHEF PROFILE Zaleha Olpin Zaleha Olpin may have gotten controversial attention as the MasterChef UK Contestant who was (unfairly) eliminated because the judges viewed the humble chicken rendang as a dish that had to be crispy. That is nothing more than a highly personal opinion of the judges, but for Zaleha, she knew better, she had her entire culture and tradition which she has lived behind her, and she trusted her own experience of the dish. ZALEHA OLPIN Zaleha Olpin The Rendang Victory ¨I want to share my passion and love for Malaysian food with people around the world. Food is how we connect with each other in Malaysia.¨ The Rendang Controversy Zaleha remembers rendang as the first thing her mother cooked for her then-boyfriend-now-husband when she first brought him home to meet her parents (lucky husband!). Zaleha even had fond childhood memories of the dish. She used to save up pocket money on Fridays as a child so she could buy the dish from a special stall outside her school that sold the best nasi lemak (served with rendang). That was how precious that dish was to Zaleha. In those days, rendang was a luxury. To have been so unfairly eliminated in the competition after having worked so hard to get to that point was not easy to stomach for Zaleha. Her feeling of utter disappointment was not about being eliminated and not winning. What gutted her was the lack of appreciation of all the hard work she put into the dish, and the helpless feeling in the face of the unfortunate ignorance of those trusted to be culinary experts on the programme. Ultimately, it was a blow because Zaleha was hoping her efforts on MasterChef could help boost Malaysian cooking in the UK. Vital Ingredient for Victory Looking at all that had happened, one could say Rendang was an important ¨ingredient¨ in her early days, and it was also the key that turned her career around and catapulted her to where she is now. Instead of stewing away in the Rendang Controversy, she chose to do a turnaround. She was on her way to The Rendang Victory. For My Blue Tea, we see Zaleha as way more than just ¨That Rendang Lady¨. While her controversy may have brought her into the limelight, it has turned out to be just the push she needed to trust her innate passion for cooking and publish her very first cookbook, (and we LOVE the title) ¨My Rendang Isn´t Crispy and Other Favourite Malaysian Dishes ¨. Yes, we admire Zaleha´s culinary skills but we also absolutely dig her sense of humour and the way she came back with a crispy bounce when she could have allowed The Rendang Controversy to floor her. A common characteristic running through all of My Blue Tea´s Chefs is how good-humoured, upbeat and tenacious they all are to overcome their own personal challenges to be the successful chefs they are today. All of them faced difficult situations where it would certainly have been much easier to step back and give up. We are so glad they believed in their passion for cooking, and they all pressed on. And are here to share their amazing culinary experiences with the world. Zaleha´s book eventually won the World´s Best in the Celebrity Chef category in the prestigious Gourmand World Cookbook Award 2020. That is no mean feat. This is a huge step from letting the judges´ criticisms be a death sentence on her passion and career. A Sizzling Success The Rendang Controversy aside, Zaleha´s Culinary CV is absolutely mouthwatering and highly impressive. She has collaborated with top organisations such as the W Hotel Kuala Lumpur, ASDA, Rajah, Cookpad, the University of Bristol, The Great British Food Festival, Waitrose, 91ways and the London Muslim Festival and she is also part of the UK Sainsbury´s Taste Makers team. (Where does she find time to do all that?) Zaleha was even invited to cook with the previous UK High Commissioner to Malaysia, Her Excellency Victoria Treadell, in 2018 as part of a gastrodiplomacy session. Home is still Best In spite of having lived in Japan, South Korea, the Middle East and Australia, Zaleha remains very much a Malaysian girl at heart. She has spent more than twenty years abroad which has given her the much-envied advantage of becoming well-versed in international cooking. In spite of that, her traditional roots lovingly embedded in her by her mother who taught her how to cook traditional Malaysian dishes continue to flourish. Her mother was her biggest influence in her cooking. This is truly authentic cooking passed down through the generations. Zaleha does not whip out her international ¨tools¨ when family or guests come around for a meal. It is traditional cooking that she feels most authentic and natural with when it comes to pampering loved ones at home with her cooking. While it may sound exciting and romantic that Zaleha was living around the world as she followed her husband on his globe trotting, homesickness is a very real challenge for Zaleha. In some countries, it was next to impossible to find decent Malaysian restaurants. As they say, necessity is the mother of all inventions. Zaleha found a way to ease her homesickness and craving for food from home by building up her own passion for cooking and sharing to-die-for traditional Malaysian dishes with everyone. Just Keep Cooking Today, Zaleha lives in Bristol with her husband and youngest daughter and she is the owner of the incredibly successful Malaysian KitchenUK Supper Club. She often hosts supper clubs and pop-ups around the country and if there is a food festival somewhere, you are very likely to spot Zaleha doing a food demo there. And like pretty much all our other My Blue Tea Chefs, Zaleha has an insatiable thirst to do more and more gastronomical activities. She is also the founder of That Rendang Lady selling authentic anti-homesickness Malaysian products like Rendang and Sambal Paste. She may not have imagined being at this point in her life when she was first learning the ropes from her mother in their kitchen at home as a little girl. Zaleha has much to be proud of. She used to work as an accountant at Petronas and she has certainly made a 360 degree turnaround in her life since then. A mark of a maestro is also their passion to share their knowledge with others, and Zaleha has a generosity of spirit which brought her to teach Malaysian cooking at a local cookery school. And as if that is not enough, Zaleha wants to reach out to even more people (i.e. the entire world!) so she is starting her own YouTube channel to share with people how special Malaysian food is and how it is enriched with flavours and textures because of its multicultural setup. Malaysian Rendang Paste If you are the lucky ones in the UK you are able to purchase a little taste of Malaysia! Nasi Kerabu A blue classic! That Rendang Victory We LOVE Zaleha's recipes AND her sense of humour Blue Bread with Butterfly Pea Powder A feast for the eyes and stomach with the inclusion of Blue Butterfly Pea Powder Sour Plum and Jackfruit Latte Layer Cake Chef Zaleha infused our Jackfruit Latte powder into her layer cake Sharing a Global Passion And of course, we love working with chefs who share our passion for sharing good food and it was great fun for us to send Zaleha My Blue Tea´s superfood powders and see what she would whip up! So if you want a taste of a truly sedap recipe infused with true-blue Malaysian flavours, check out Zaleha´s dishes she created using our jackfruit latte powder and butterfly pea powder . We believe good food is to be shared, and food tastes even better when shared. So be sure to keep your eye on this page, we are always on the lookout for chefs to get to know and who believe in the power of food to bring people together from all over the world! Zaleha's recipes Shop Online Buy Direct Trade Enquiries Zaleha Olpin

Buy My Blue Tea products from our stockists and retailers in Australia and Malaysia. We are always looking for distributors for My Blue Tea products. BUY DIRECT Victoria Australia UK Malaysia USA New Zealand Shop Now Singapore Blue Recipes VICTORIA Melbourne Asian Pantry asianpantry.com.au Tel: 0492 368 239 VICTORIA Melbourne Foodness Asian Supermarket Level 1/270 Canterbury Rd, (next to Aldi) Forest Hill Chase Forest Hill VIC 3131 Phone: (03) 9878 8899 (Pandan Powder + Spargo Spice blends) VICTORIA Preston Grand Laguna 377 High St Preston Victoria 3072 Tel: 0 478 548 955 VICTORIA Melbourne Grand Laguna Hawthorn 772 Glenferrie Road Hawthorn, Victoria Tel: +61 3 7013 4802 facebook.com/lagunahawthorn admin@grandeastern.com.au VICTORIA Melbourne Dewi - Bali Shop Shop 141 Gladstone Park Shopping Centre Gladstone Park VIC 3043 Tel: 0412 668 352 VICTORIA Seabrook Grand Laguna Shop 5/73-75 Point Cook Rd, Seabrook Victoria 3028 Tel: (03) 9939 9636 VICTORIA Melbourne Home Pantry Blackburn Store Shop 1, 21 Queen St Blackburn Melbourne Victoria Stephanie & Daniel Tel: +61 3 8839 5816 facebook.com/homepantryblackburn homepantryb@gmail.com VICTORIA Melbourne 利豐亞洲超級市場 TK Asian Supermarket MOUNT WAVERLEY, Melbourne 43-45 Hamilton Pl, Mount Waverley VIC 3149 Phone:0478 778 618 (Pandan Powder, Butterfly Pea Powder & Spargo Spice blends) VICTORIA Tyabb Clifford Mornington Garden Honey Tyabb Packing House Tyabb, VIC 3913 Tel: 0435 754 451 Victoria Melbourne

My Blue Tea Chef Story is Catherine Teo who had been a qualified nurse for 27 years before she decided to drop everything and follow the call of her heart - she became a pattiserie chef! Read her stories and view her blue tea recipes. MY BLUE TEA CHEF PROFILE Catherine Teo Catherine had been a qualified nurse for 27 years before she decided to drop everything and follow the call of her heart - she became a patisserie chef! Now Catherine lives and works in Melbourne as a pastry chef. Follow her Facebook page Cat's Bakery Creations and get that saliva flowing! Catherine spends a good part of her time on baking for charity, so while you may not get to order her lovely creations from her Facebook, she is always open to charity opportunities and sharing beautiful food with people is something to feed one's soul as well. CATHERINE TEO Catherine Teo Daring to Change…for a Sweeter Future Every chef we meet has got an amazing story to share. It is never just about someone who likes food or likes to cook. We have heard so many inspiring stories of how each chef got to where they are now. These have been inspiring food for thought and for My Blue Tea, being connected to culinary experts from all over the world is is also a wonderful motivation to keep doing what we do. These are all people who trusted in their vision to share amazing, healthy food with others and we get such a thrill when chefs experiment with our superfoods and beautiful dishes emerge as a result of this marriage between their skills and our ingredients! So here's food for thought: What does one do after spending 27 years in a qualified profession and finding that this is really not making one jump out of bed every morning? Chef Catherine took the plunge and dared to change. And she is certainly not looking back. Her change has led to a far sweeter future that is making her love every single minute of her life. Chef Catherine's love for baking knows no bounds, resulting in beautiful So here's food for thought: What does one do after spending 27 years in a qualified profession and finding that this is really not making one jump out of bed every morning? Chef Catherine took the plunge and dared to change. And she is certainly not looking back. Her change has led to a far sweeter future that is making her love every single minute of her life. Out of her Comfort Zone Catherine had been a qualified nurse for 27 years before she decided to drop everything and follow the call of her heart - she became a pattiserie chef! Talk about leaving one's comfort zone! Her passion drove her to bake any chance she got - she taught herself from recipe books, YouTube and just rolling up her sleeves and getting her hands deep into her ingredients. In 2015, Catherine took one step further. Learning on her own was no longer enough. To take her dream towards reality, she decided to train as a professional pastry chef in Melbourne. She successfully completed her Certificate 3 and Certificate 4 in a patisserie course and she received her Diploma in Hospitality Management course in 2017. A gorgeous no-bake Blue Butterfly Lemon Cheesecake Growing Healthier Making that scary change was the best thing Catherine did for herself, and we are glad she did it as we can now all enjoy her delicious creations! As in any art, all artists strive to grow and improve. Catherine is moving into exploring healthy baking with natural ingredients. My Blue Tea loves collaborating with chefs from all backgrounds who share our passion in healthy eating that is also exciting! Catherine has created several new recipes using My Blue Tea's superfoods ingredients. Now Catherine lives and works in Melbourne as a pastry chef. Follow her Facebook page Cat's Bakery Creations and get that saliva flowing! Catherine spends a good part of her time on baking for charity, so while you may not get to order her lovely creations from her Facebook, she is always open to charity opportunities and sharing beautiful food with people is something to feed one's soul as well. If you are inspired by Catherine's self-made pastry chef career path, why not try out some of her beautiful recipes yourself? Read here for a recipe using My Blue Tea's Blue Butterfly Pea Powder and Red Roselle Powder - Butterfly Pea and Roselle Yoghurt (the most power packed healthy breakfast you can have). And perhaps after this, you may also be inspired to relook at your career and ponder how you can make your future sweeter! A stunning and healthy breakfast recipe for you courtesy Chef Catherine using both Blue Butterfly Pea Powder and Red Roselle Powder Want more? Looking to make your own culinary creations? Then check out the My Blue Tea Blog and TV Channel for gorgeous recipes created by chefs from the world over! Blue Recipes Shop Online Buy Direct Trade Enquiries Catherine Teo Jackie's Recipes

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Malaysia is a culinary paradise - one of its most prized gems is Raw Chef Yin. And she is famous because she actually does not really cook, so to speak. This month's featured My Blue Tea Chef is Raw Chef Yin - Malaysia's very own raw vegan chef! Raw Chef Yin, From Law to Raw Malaysia is a culinary paradise - one of its most prized gems is Raw Chef Yin. And she is famous because she actually does not really cook, so to speak. Raw Chef Yin is Malaysia's very own raw vegan chef! Raw Chef Yin herself is a great marketing model for raw foodies and those passionate about vegan food. And it is not just because she creates amazingly delicious raw vegan dishes. It is because she is in her mid forties and she looks half her age. And her natural joy and smile attest to how raw vegan food has completely changed her life. Meet Raw Chef Yin in person and you will want to be like her, look like her, feel like her. Raw Chef Yin MY BLUE TEA CHEF PROFILE Raw Chef Yin From Law to Raw At My Blue Tea , we have had the pleasure of speaking to many chefs who actually did not start off in the culinary industry but chose to pursue it mid-career. Making a big life change is never easy and Raw Chef Yin could have been working in law but chose instead to train at the world's leading raw and plant-based culinary academy so she could dedicate her time to sharing her joy for healthy, delicious raw vegan cuisine. In Full Bloom One cannot help but get enthusiastic about raw vegan food when you see what Raw Chef Yin has achieved during her culinary career. Only someone who genuinely believes in what she is doing would dedicate so much of her time, effort and energy into this cause. She is a Certified Raw Food Teacher and has been invited to conduct sessions all over the world in London, Brighton, Boston, France, Australia, Bali, Taipei, Hong Kong, Macau, Singapore, Bangkok, Chiang Mai, Kuala Lumpur, Petaling Jaya & Penang. In order to reach out to people, Raw Chef Yin also presented at TEDxUSMNibongTebal 2018 where she spoke on “The Transformative Power of Raw Vegan Food” . She is not shy to reach out to people and she is so driven in her quest she was selected to represent Malaysia at the Massachusetts Institute of Technology Beyond Food Bootcamp where she got together with other like-minded professionals to share their knowledge in working towards solving the world’s food challenges. Her passion for raw vegan food runs so strong she is happy to share on different channels and has even appeared on national radio shows such as BFM: The Business Radio Station, Matic.FM, eFM and Aforadio. There is literally no excuse for people not to learn about the benefits of raw vegan food! Festivals are another place where you cannot miss Raw Chef Yin. She has presented at various vegan festivals worldwide such as: - Perth Vegan Expo - Brighton Vegan Summer Festival - Bali Vegan Festival - Singapore Vegan Festival - World Vegan Day - Malaysia Vegan Festival You would think this is where we end and start talking about something else. Far from it! Raw Chef Yin has a way of squeezing 48 hours out of the usual 24, for she has found time to even publish her own books! She has conquered the spoken word and of course she is not going to miss out on the written word either! Raw Chef Yin has been featured in media publications such as The Edge (Options), The Sun, The Star, Female Magazine, Oriental News Daily, Jelita, The Malaysian Reserve, Focus Malaysia, The Malaysian Women’s Weekly, Malay Mail, Fireflyz, Senyum Magazine (in Japanese), Calibre, Clozette, Brain Food Magazin (in German). She also has a bestselling book in English and Chinese enticingly called Guilt-free Desserts . We definitely want to get a copy of that one. If you are more digitally-inclined, check out her published eBooks such as: 1. Raw Vegan Delights: Asian Edition 2. Fun with Asian Raw Food 3. Fun with Ferments (Number 3 in the world in category E19 Fermentation for the 25th Gourmand World Cookbook Awards 2020) 4. Fun with Vegan Cheese 5. Fun with Asian Raw Food 2 The Origins How did someone go from having a law degree from the University of London to a raw food chef? Raw Chef Yin battled with skin problems since she was a child and her parents tried every solution that was available, from harsh steroid creams to gooey bitter Chinese herbal medicine that she forced herself to drink while pinching her nose. This neverending chase for the elusive cure that cost her parents a lot of money lasted 30 long years. It meant growing up constantly having to be careful about her skin and having to deal with restrictions in activities, frustrations, embarrassments and pain. Raw Chef Yin finally found a remedy. And it is literally as simple as it sounds. Plant-based, whole foods that have not been heated up at high temperatures. This meant a 360 degree change in her life. She never stopped learning about what is healthy eating and healthy living, and in the early 1990s she developed a growing awareness of how meat was not good for the human body. She started to reduce her intake of meat and instead selected only vegetables and some fish and seafood. She kept fish in her diet because it was the general misconception at that time that humans needed to get protein from fish. 2014 was a defining year for Raw Chef Yin. It was then when she had her first fully raw vegan meal. She came upon a blog called This Rawsome Vegan Life which showed a recipe for a fully raw meal - a raw lasagne with cashew cheese and broccoli sundried tomato pesto. She spent two hours poring over the preparation and it was well worth the time and effort. It was surprisingly delicious and most of all, it gave her a feeling of lightness and energy. This was enough to convince her that raw food was the way to go. In 2016, she became a full vegan. At that time, being vegan was still a new concept so she started researching and found a small but strong vegan community in Malaysia. She started to take part in vegan activities and she clearly has not looked back since. It set her off on a quest to learn as much as she could about raw food. She sought out cookbooks, read blogs, watched videos and all that eventually led her to raw vegan celebrity chef Matthew Kenney and she was immediately hooked. She signed up for her first course Everyday Raw Express . This was a milestone for her as this was where she learnt to make everything ranging from beverages, appetizers, soups, main meals and even desserts that were all raw, clean, beautiful and delicious. Interestingly enough, Raw Chef Yin was actually already on a vegan diet when she was a child because she grew up snacking on raw cucumbers, carrots and celery sticks. It was thanks to her parents who started this habit of eating healthy raw vegetables, making sure she always had a small portion of raw food in her meals. Unfortunately, children are not always the kindest creatures sometimes, and her way of snacking led to a lot of teasing and name-calling from her schoolmates. For the other children, Raw Chef Yin´s snacks were more like ¨rabbit food¨ or a ¨goat´s diet¨. Now Raw Chef Yin is the one who has the last laugh as she is not only enjoying an incredibly healthy body and life thanks to her raw vegan diet, she has also become incredibly successful in her career promoting the benefits of this way of eating. Just Keep Growing Raw Chef Yin then started an Instagram account to document her raw vegan journey. Friends were always curious and delighted to be invited over as very willing guinea pigs to try out her recipes and raw food experiments. Once, she even made a 4-course fully raw Christmas dinner for her family. There was Zucchini Tartare, Mushroom Nut Burgers, Durian Pie and Fig Water Kefir. Hard to imagine all that being raw and vegan? Raw Chef Yin has proven this can be done, and enjoyed! We would very much like to be invited as her guests for her next Christmas dinner. Raw Chef Yin is one of those people who would go all the way for what she believes in. Raw vegan food for her was not just a casual Sunday hobby she picked up. She trained at the world's first classically structured raw and plant-based culinary school - the Matthew Kenny Culinary Academy at Evason Hua Hin, Thailand where she got a solid foundation in raw food preparation and it gave her the confidence to go even further in her career. Three Matthew Kenny courses and a year and a half of making raw meals later, she finally felt ready to dive completely in. She started conducting simple raw food workshops and she had so much fun sharing her knowledge that it drove her to do even more for raw vegan food. Coming from Malaysia which is rich in fresh vegetables and fruits all year round, she was in the perfect environment to build awareness and appreciation for local produce. Since then, she has created beautiful unique raw vegan dishes such as Ciku Pudding with Dragon Fruit Coulis, a Malaysian Mango Salad Dressing and lacto-fermented Belimbing Buluh. This not only drove interest in raw food but also encouraged locals to recognise the value of their local products instead of relying on imported ones. This was her first step towards Crafting the Future of Food in Malaysia. Nowadays, her workshops are all sold-out across Asia, including Hong Kong, Thailand, Taiwan, Bali and Singapore. Raw Chef Yin is now the host of her very own (non)cooking show called Velicious with Raw Chef Yin , possibly the very first raw vegan (non)cooking show in Malaysia. Yet another feather to add in her chef's hat! Raw Chef Yin is also a Certified Raw Food Teacher, having successfully completed a Raw Teacher Training Intensive taught by Karen Knowler in 2016 and 2017. Raw Chef Yin wanted to take her skills and knowledge to a world-class, professional standard. Since then, she has even worked with raw vegan French Chef Tina Barrat to introduce raw fine dining experiences to people in Hong Kong and Malaysia. What allows Raw Chef Yin to keep growing in her passion for raw food is her dedication to developing recipes on dishes that she loves. She is excited about food and its tastes, textures, flavours and it is simply a matter of veganising these beautiful dishes and creating a healthier option. "Never stop learning" is probably Raw Chef Yin's motto as she never stops researching and learning - attending courses, reading, watching videos, attending summits and definitely a lot of contact with other eager vegan chefs to share their passion and experience. Like Raw Chef Yin, My Blue Tea adores food and is always on the lookout for fellow foodies and chefs who are eager to try new natural, healthy ingredients. Check out the beautiful dishes Raw Chef Yin created with our superfood powders ! Imagine using already healthy superfood powders to create raw vegan dishes - that is like boosting the power each dish! Why not try making a Cauliflower Blue Rice Nasi Kerabu and for a special treat, how about a Pandan Matcha Frappuccino? Planting Seeds for the Future Raw Chef Yin has come a long way since being an awkward child scratching away at her skin and feeling hurt by the tauntings of schoolmates at her super healthy raw-as-can-be carrot sticks. She has seen a growing awareness and demand for raw vegan food in Malaysia, and events such as World Vegan Day is helping people learn more about this way of life. There have been more fully vegan places coming up which is helping to change the mindset that being a raw vegan is difficult and troublesome. There is even a Malaysian Vegan Society now with regular vegan meetups. Clearly, a lot has changed since the time when Raw Chef Yin first started out on her raw food journey. She continues to believe in the value of education and sharing knowledge. She loves posting photos of appetising vegan food on her social media channels to show people that raw and vegan does not mean boring, dry or tasteless. She can even make Sambal Belacan that is raw vegan! That is quite a feat and very exciting! Definitely one dish that will get people to sit up and notice! People tend to reject anything that is unknown or inaccessible and what Raw Chef Yin is doing is bringing raw vegan food right to the very heart of the people - it is not about telling them to eat new dishes that are strange, and simply preaching about how healthy something is is not always the most effective way to reach out to people. It is about showing there is another way to live, there are choices and people can still enjoy what they love and are used to. Delicious food is always a beautiful way to quell doubts and fears, not to mention get people excited and connected! Raw Chef Yin is dedicating her life to planting these beautiful seeds for a better and healthier future, not just for herself and those who are already fans of raw food, but for the benefit of many others who are still unaware or fearful of it, and for the planet as well. She hopes that one day, having vegan options would be as common place as having any style of cuisine and people would be well informed about raw vegan food and have options to freely enjoy raw vegan food anywhere in the world. She is taking heart in the fact that raw vegan food is already gaining a strong foothold in the USA and in the UK, so it would be just a matter of time before Malaysia embraces raw vegan food. Ultimately, choosing a whole-food, plant-based lifestyle would mean a healthier nation of people and a more sustainable world for everyone. We are sure the little girl that Raw Chef Yin was would be very proud of where her adult self is now, and of how much she has accomplished. Blue Bingsu with Snappea This blue bingsu (Korean shaved ice dessert) has no sweetened condensed dairy milk nor refined sugars! Pandan Matcha Frappuccino Try this for a special treat! Blue Bubble Tea A fun take on the unicorn food trend! Raw Food Spread Raw Chef Yin shows that a raw food diet doesn't mean you have to deprive yourself! Raw Chef Yin The secret to the youthful glow? Raw vegan food! Purple Cream Eclair Raw and vegan does not mean boring, dry or tasteless. Vegan Khao Yum Discover a tantilising new world of Thai flavours & dishes the Raw Vegan Way Roselle Chia Seed Pudding Roselle Chia Pudding topped with Durian Custard with hints of pandan. Plus a cherry on top! Blue Chia Pudding A feast for the eyes (and belly!) Blue and Pandan Coconut Barfi Vegan Diwali Sweets! If she could go back in time, she would treat her little girl self to a delicious meal of kiddie lasagne that is raw and yummy, and perhaps invite the other teasing children to join in and let their stomachs help them realise, instead of laughing at a little girl who enjoyed snacking on raw vegetables, they could share her snacks and change their lifestyle for a healthier, more joyous one. Inspired Yet? If reading all this about Raw Chef Yin has inspired your raw side to start whipping up some raw vegan dishes, check out all these courses she has! You can get started right here right now on a delicious raw vegan journey to glowing health! Raw Vegan Cheese How to Make Tempeh from Scratch Mouthwatering Korean Dishes Dairy-Free Ice Cream Raw Vegan Japanese Cooking Christmas Showstoppers Rawk with Yin - monthly vegan course Velicious with Raw Chef Yin Tantalising Thai The Ultimate Guide to Raw Vegan Afternoon Tea Would you join Raw Chef Yin in her delicious raw vegan food journey? Shop Online Recipes Buy Direct Trade Enquiries Raw Chef Yin

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What makes the Red Dragon Fruit so powerful? Here's a compilation of its nutrition and the benefits of Red Dragon Fruit or Pitaya. My Blue Tea now offers Red Dragon Fruit Powder which you can mix into your smoothie, yogurt or desserts. BENEFITS OF THE RED DRAGON FRUIT The Red Dragon Fruit is also known as Pink Pitaya or Strawberry Pear. Buy Now Learn More Dragon Fruit / Pitaya Powder - 1 Kg $123.99 Price $123.99 / 1kg $123.99 per 1 Kilogram Add to Cart EOFY Red Dragon Fruit Superfood / Pitaya Powder - 100g $24.95 Regular Price $16.99 Sale Price $16.99 / 100g $16.99 per 100 Grams Add to Cart Buy Benefits of Red Dragon Fruit The Dragon The dragon is an auspicious mystical creature in the Chinese culture and if there is a fruit named after it, we want to find out if it has some sort of amazing prowess. Origins The Red Dragon Fruit is also known as Pink Pitaya or Strawberry Pear. It is a tropical fruit that is bright red on the outside with green spiky leaves flaring up around it like flames and its flesh has an interesting texture that is sweet and peppered with black seeds. Many may recognise the fruit but few know that it actually grows on a climbing cactus called hylocereus or some may know it with a much prettier name, the Honolulu Queen. This cactus has large, white flowers that open only at night, famously known as the 'Lady of the Night' or 'Moonflowers'. Native to southern Mexico and North America, it was the French who brought the fruit over to Southeast Asia in the early 19th century. My Blue Tea's Red Dragon Fruits are grown and harvested in farms that offer the best conditions, climate and best practices to bring you top quality superfoods. Power Boost What makes the Red Dragon Fruit so powerful? Here is a teaser of just some of the numerous benefits the fruit offers: High in antioxidants such as flavonoids, phenolic acid, betacyanin Naturally fat-free High in fibre Helps in digestion Contains prebiotics that feed the healthy probiotics in the gut Strengthen immune system Helps stabilise blood sugar Great for skin May boost iron levels High in magnesium Rich in phytonutrients which help prevent disease and keep the body working properly Nutrition Information (one 6-ounce serving of the fruit): Calories - 102 Fat - 0 grams Protein - 2 grams Carbohydrates - 22 grams Fiber - 5 grams Sugars - 13 grams Vitamin A - 100 IU Vitamin C - 4 milligrams Calcium - 31 milligrams Iron - 1 gram Magnesium - 68 milligrams The Red Dragon Fruit Powder has gained a deserving seat with the rest of our superfood powders. Professional and amateur chefs, passionate foodies and health-conscious consumers around the world are falling in love with this superfood powder and its beautiful colour. To spice things up, legend has it that fire-breathing dragons in the past ate dragon fruit which made them powerful. It was their source of vitamins and we are still enjoying the benefits of this amazing fruit now. To feel strong like a dragon, try My Blue Tea´s Pitaya Dragon Fruit Superfood Powder and mix it with your favourite yoghurts, smoothies, desserts and get creative with your baking experiments. Its bright pink colour is cheerfully eye-catching and makes any dish stand out. 7 Reasons to Include Dragon Fruit in your Diet 1. Happy Heart Dragon Fruit has betalains which help decrease bad cholesterol levels and push up the good ones. It has lots of monounsaturated fats which help to keep the heart healthy. It also has a lot of flavonoids, which are antioxidant pigments that are good for the heart. The little black seeds are rich in omega-3 and omega-9 fats which are beneficial for the heart. 2. Fibre Rich It is a great way to detox the digestive system. Dragon Fruit has a high fibre content and helps clean out the system, keeping poor digestion and constipation at bay. In fact, the type of fibre it has can even help reduce risk of certain cancers, heart disease, manage Type 2 diabetes and obesity. It also has prebiotics which function like fertilizer for the good bacteria in the gut. 3. Beautiful Skin Vitamin C in Dragon Fruit goes beyond boosting your immunity. It also drives collagen production which is what helps skin looking and feeling supple and young. 4. Keep Moving Some people call Dragon Fruit the 'anti-inflammatory fruit' as it helps fight arthritis and there is a good dose of magnesium in the fruit as well, which is essential for maintaining strong, healthy bones. 5. Iron Man We need iron to help carry oxygen to all parts of the body and break down food into energy. It is what drives metabolism, growth and development. Dragon Fruit has lots of iron and the additional bonus is the high amount of Vitamin C in the fruit also helps enhance iron absorption. 6. Stable Sugars As foodies we have a soft spot for sweet, heavy, rich things, so we want to really look after our blood sugar levels. Dragon Fruit can help maintain blood sugar levels and even fight diabetes. The fibre in the fruit can help regulate diabetes and suppress sugar spikes. 7. Anti Cancer Dragon Fruit has antioxidants called hydroxycinnamates which help prevent cancer. It also has lycopene (typically found in tomatoes) which is beneficial in protecting the body from chemical and natural toxins. Being rich in antioxidants means the Dragon Fruit is great for preventing cell damage and inflammation. Ensuring Safe Consumption Please refer to this page for further information. Disclaimer: The information contained on this site is intended for educational purposes only and is not a substitute for advice, diagnosis or treatment by a licensed physician. It is not meant to cover all possible precautions, drug interactions, circumstances or adverse effects. You should seek prompt medical care for any health issues and consult your doctor before using alternative medicine or making a change to your regimen. References: https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.13958 https://www.healthline.com/nutrition/dragon-fruit-benefits#TOC_TITLE_HDR_4 https://www.medicalnewstoday.com/articles/324655 https://www.lifehack.org/articles/lifestyle/10-surprising-benefits-dragon-fruit-you-never-knew.html https://foodrevolution.org/blog/dragon-fruit-benefits/ Buy Now