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How to make Butterfly Pea Ayurvedic Tea with Blue Butterfly Pea Powder? Clitoria Ternatea or Butterfly Pea Flower, known as Ajaparita or Shankpushpi in India - a herb widely used in Ayurvedic medicine as a brain tonic and memory enhancer. Shankhpushpi has been used for centuries as a means to promote higher intelligence and a more expanded world view. In a more physical sense, the herb can help to eliminate hypertension, anxiety, asthma, stress-related disorders, epilepsy, insomnia, urinary disorders, hyperthyroid disease, constipation, and numerous neurodegenerative diseases including dementia and Alzheimer’s disease. The herb works primarily by supporting the central nervous system. Butterfly Pea Ayurvedic Tea This Blue Butterfly Ayurvedic tea is contributed by Chef Celina Joseph. Stay tuned as Chef Celina Joseph has provided us with the Blue Margaritas for children (non alcoholic) and a few more "Blue Recipes" to follow. Here's the link to Blue Margaritas for Kids - Kids Love Blue - Blue Margaritas for easy reference https://www.mybluetea.com.au/single-post/2017/10/10/Kids-Love-Blue---Blue-Margaritas-non-alcoholic-of-course If you live in Malaysia and wish get your Blue Butterfly Powder - please connect with Celina as she has the knowledge in creating the sensational dishes using Blue Butterfly Powder and she stocks them for My Blue Tea in KL. For all other enquries please go to - www.mybluetea.com.au For Blue Butterfly Ayurvedic Tea you will need : INGREDIENTS : 1) 1 teaspoon Blue Butterfly powder or to your desired blue colour 2) 7 slices fresh ginger 3) 5 slices fresh turmeric 4) 1 stick cinnamon 5) 2 stalks lemon grass (lightly bruised) 6) 1 litre water Butterfly Pea + Cinnamon = healthy tea METHOD : 1) Put all the above ingredients into a pot and steep with hot boiling water (1 litre) 2) Add in 1 teaspoon of Blue Butterfly Powder.Stir until the aroma is aromatic. 3) Serve it hot or cold as desired. A great detox tea after a heavy meal or simply as a healthy drink throughout the day. What is Ayurveda? Ayurvedic medicine ("Ayurveda" for short) is one of the world's oldest holistic ("whole-body") healing systems - an Indian health practice thought to be more than 3000 years old. It's based on the belief that health and wellness depend on a delicate balance between the mind, body, and spirit. It consists of a number of disciplines, including aromatherapy, diet, herbal medicine, acupuncture, yoga, massage, meditation and balancing of energies.The word "ayurveda" is translated from Sanskrit to mean "the science of life". Photos courtesy of Lisa Lee Allerton Or try our Blue Herbal Tea - have it hot or warm and enjoy the moment. If you have something new or an existing Blue Recipe that you would like to share with us and for us feature you - please write in to us at info@mybluetea.com.au . Disclaimer:- Please note this is not a medicine or replacement for your medication. Please consult your physician for further advice as required. Source : http://www.sciencedirect.com/science/article/pii/S0378874108004911 https://www.webmd.com/balance/guide/ayurvedic-treatments#1 http://www.planetayurveda.com/library/aparajita-clitoria-ternatea Kamkaen N, Wilkinson JM The antioxidant activity of Clitoria ternatea flower petal extracts and eye gel . Phytother Res. (2009) Malik J, Karan M, Vasisht K Nootropic, anxiolytic and CNS-depressant studies on different plant sources of shankhpushpi .Pharm Biol. (2011) #Ayurvedicmedicine #ayurveda #turmeric #bluepeaflower #butterflypeaflowertea #bungatelang

A Blue Soon Kueh - "Blue Dumplings" Teochew Style by Jackie M Look at these glistening beauties, beckoning you to love them. I don’t know about you but, we absolutely adore them. We used to have them as a mid-day snack and you could find them at almost every other market. These days, you’ll have to specially make a trip down to a bigger market In Malaysia or Singapore just to get some or get Jackie M to specially make you these very special "Blue Soon Kueh". Kueh means - “cake” in Malaysia or Singapore. We guess – “Soon” means bamboo and its not easy finding these gems in Sydney so Jackie has improvised the recipe for all to enjoy. Soon Kueh, literally meaning bamboo cake is the pride of all Teochews, a very popular classic snack back in Malaysia and Singapore. Traditionally, these are made with bamboo shoots, bangkwang (also known as yam bean/jicama or Mexican turnip), shiitake mushroom and dried shrimps. Also another possibility is due to localization and the availability of cooking ingredients or influenced by the Hakka’s Cai Kuih or vegetable rice cake, most stores that sell this are using jicama as the main ingredients. Some stores are selling Soon Kueh with fillings such as Chinese chives or even salted vegetables. Blue Butterfly Soon Kueh, a Teochew delicacy from Chaosan, China to Malaysia Sorry, some of the ingredients or words here are a tongue-twister for us here in Australia but for my wife, oh well she’s truly a "Teochew girl" from Malaysia. And Jackie M - how good are you to have this specialty on live stream so we're thinking this “Blue Soon Kueh” will soon be a sought after entrée. It just stands out against the normal dumplings! Watch the live stream below and then turn your hand to making your own “Blue Soon Kueh” – “Glistening Beauties” – yum! You can see how easy it is to use the Blue Butterfly Powder adding it into the flour mixture and control the colour that you want. You do not need to boil sundried flowers and the agony of not knowing the final colour is avoided. Saves you lots of time too - just open the packet and pour or sprinkle some powder into your mixture. Watch the livestream by Jackie M - so easy. The last of the 3 live stream by Celebrity Chef, Jackie M - if you missed it you can watch the replays under Past Broadcasts below and follow the link to various recipes by Jackie M. http://jackiem.com.au/2017/10/04/make-soon-kueh-aka-chai-kueh/ Blue Soon Kueh recipe below - INGREDIENTS: Pastry – * 250g wheat starch *200g tapioca starch *150g glutinous rice flour *60ml cooking oil *500ml boiling water Filling – *2 Tbsps cooking oil *2 Tbsps garlic, minced *2 Tbsps dried prawns, soaked and minced *500g yam bean (aka jicama/sarkot/sengkuang) – grated *50g carrot, grated *200ml water *1 Tbsp sugar *2 tsps chicken powder *½ tsp white pepper *Garlic oil – *150ml oil *4 Tbsps garlic, minced METHOD: (1) Make garlic oil by frying minced garlic until lightly browned and aromatic. Set aside. (2) Heat 2 Tbsps oil, then add garlic and saute until lightly browned. (3) Add all other ingredients and simmer until mixture is almost dry and yam bean reaches a translucent appearance. Allow to cool. (4) Combine all the flours, then add oil. Gradually pour in boiling water and mix with chopsticks. (5) Knead into a soft dough, then divide into 4 portions, and roll into a cylinder. Cut into equal portions and roll out to a thin pastry about 4 inches in diameter. (6) Fill with one tablespoon of yam bean mixture, then pleat and/or pinch to seal. (7) Steam on high heat for 7 minutes or until the pastry is translucent. (8) Drizzle with garlic oil, and serve with chilli sauce. Pro Tip : Chilli sauce recipe can be found here >> http://jackiem.com.au/2017/09/16/make-chilli-sauce-dim-sums/ ABOUT BABY NOAH In this Blog, we would like to support Jackie M and Baby Noah in their efforts to get more signatures on the petition as we believe a child should be with their mother. I'm reaching out to you to ask if you would consider supporting Jackie M in her petition to be able to keep her Down Syndrome toddler, Noah, with her when she runs her business. For years now, malicious anonymous campaigners have tried to have him removed on the basis of his special needs. In this latest incident, someone called the police under the guise of child welfare concerns; the police came and investigated and found that Jackie did nothing wrong. Jackie believes, as we do, that children have every right to stay with their parents if they are not disruptive or in any danger. Noah loves being outdoors at the markets and the community loves having him there. To show your support, please sign your petition at >> (link) More about the story can be found at www.BabyNoah.com.au Source : http://www.feasttotheworld.com/2013/01/remembrance-of-snacks-past-soon-kueh.html #BlueButterflyPowder #dumplings #bungatelang #clitoriaternatea #Peranakan #chinesefood

Clitoria Ternatea - Brewing your favourite Butterfly Pea flower tea: BLUE IS THE NEW BLACK ! - Clitoria Ternatea or Butterfly Pea Flower or Bunga Telang is native to Malaysia & Indonesia although it has found its way into other tropical countries and in Australia too. This is a study by Dr Al Sears, MD Florida, USA - America's #1 Anti-Aging Pioneer - read the whole story below :- If you have been following my story, you know I love traveling. One reason is I love to explore. Another reason? I love to eat! One of the great things about traveling the world is getting to sample the local cuisine. When I was living with the Guarani tribe in Peru, I drank beer made of yucca root that the native women spit into the ground and let ferment. I ate raw worms and grubs. I’ve eaten the “Food of the Gods” in the Amazon. An incredible fruit called cupuaçu that tastes like a heavenly blend of chocolate and vanilla.I’ve sampled so many unusual foods that it’s hard to surprise me. But that’s exactly what happened in Bali when I was served “blue rice” topped with coconut for dessert. It was so bright and vivid I thought it had to be food coloring. And it was. Sort of. The brilliant blue color came from the butterfly pea plant. Double petal Butterfly Pea or Clitoria Ternate The flowers of the butterfly pea are the most spectacular of all the flowers in Bali. And that’s no small feat!MY FRIEND LELIR, A “BALIAN” KNOWN AS A LOCAL HEALER ON THE ISLAND OF BALI, GROWS HER FAVORITE FLOWER IN HER OWN GARDEN. But as I learned from my friends Westi and Lelir, the butterfly pea plant is beloved in Bali for much more than its beauty.The Balinese call it “Bunga telang.” It comes from the Indonesian words meaning having clear vision. Traditional herbalists on Bali use the roots to cure eye ailments and the flowers to cure eye infections like conjunctivitis, or “pink eye. ”CONJUNCTIVITIS But that’s just the beginning. Bunga telang is a medicinal mainstay in Balinese culture. I was amazed when Lelir told me about all the different ways the Balinese use it. So I decided to do some research of my own. And what I found only added to my amazement. I included the butterfly pea in my book Healing Herbs of Bali, but the truth is I could have written an entire book just on this one plant! WHY IS THE BUTTERFLY PEA EFFECTIVE? 1) Butterfly Pea is one of the few plants that has cyclotides in it. These are peptides that have anti-tumor properties and cause cancer cell death because they can penetrate the cancer cell membrane. A recent study in China found butterfly pea to be very effective against certain lung cancer cell lines. Other studies have shown that a powder made from the ground-up leaves of the butterfly pea can enhance memory and brain power. 2) ENHANCE-MEMORY-BRAIN-POWER - A team of researchers in India found that butterfly pea increases the levels of the neurotransmitter acetylcholine.3 Acetylcholine is important for communication in your brain. And it’s one of the brain chemicals that decreases the most as you age. 3) ACETYlCHOLINE-PATHWAY - How does the butterfly pea improve your thinking? The less of it you have, the slower the messages will travel in your brain. They might even break down and stop traveling altogether. Low acetylcholine levels can cause loss of memory and coordination as you get older. Butterfly pea improves your thinking and balance naturally because it reverses this process. 4) EFFECTS OF BUTTERFLY PEA Here are just a few of the other healing properties of the butterfly pea plant: *Lowers blood pressure *Anti-anxiety *Anti-asthmatic *Pain relievingIt’s like a full-stop natural drugstore in one gorgeous little plant. *Anti-oxidants *Anti-inflammatory Butterfly Pea tea - serve it hot or cold Butterfly Pea with ginger and lemongrass = YUM The link to Dr Al Sears M.D. notes attached. To Your Good Health,Al Sears, MDAl Sears, MD, CNS1. Sen Z, Zhan X, Jing J, Yi Z, Wanqi Z. “Chemosensitizing activities of cyclotides from Clitoria ternatea in paclitaxel-resistant lung cancer cells.” Oncol Lett. 2013;5(2):641-644.2. Jain N, Ohal C, Shroff S, Bhutada R, Somani R, Kasture V, Kasture S. “Clitoria ternatea and the CNS.” Pharmacol Biochem Behav. 2003;75(3):529-36.3. Rai K, Murthy K, Karanth K, Nalini K, Rao M, Srinivasan K. “Clitoria ternatea root extract enhances acetylcholine content in rat hippocampus.” Fitoterapia. 2002;73(7-8):685-9. Source : http://alsearsmd.com/2016/07/why-butterfly-pea-flower-effective/ #healthbenefits #bungatelang #butterflypeaflower #kembangtelang #ajaparita #shankspushpi

Butterfly Pea flower or scientific name Clitoria Ternatea let's discover Butterfly Pea flower Butterfly Pea flower is noted for its bright blue edible flowers. Aside from its many culinary uses, the blue butterfly pea vine has been used in Ayurveda as well as traditional Asian and Middle Eastern medicine. Its health benefits are increasingly supported by modern science. The key ingredient in this tea is the Butterfly Pea flower or scientific name is Clitoria Ternatea is native to South East Asia. This ingredient has beneficial anthocyanins – provides the blue colour and has a variety of health benefits such as : Loaded with antioxidants – that helps boost circulation and collagen production and prevent premature ageing. It’s been used in traditional Ayurvedic medicine as a memory enhancer, a stress alleviator, to lift the mood, and it is believed to balance blood sugar levels. Strengthens the hair for healthy hair growth/prevent hair loss & greying Possesses anti cancer properties. Keeps skin glowing & healthy Treats urinary problems. Improves eyesight & night vision Treats eye infections Detoxifies the whole body Enhances memory Enhances immune system Tips on Brewing your Butterfly Pea flower tea > Health Benefits: Nootropic – enhances cognitive functions including heightening intelligence and enhancing memory via acetylcholine localized to the hippocampus Anxiolyhic – reduces stress and anxiety – calming effect Relaxes smooth vascular muscle aiding blood flow Analgesic – helps to relieve pain to the extent it is used as a local anesthetic Diuretic – promotes excretion of water (urination) which decreases blood volume thereby lowering blood pressure, also used for fasting but typically temporary weight loss Anti-inflammatory – the deep blue flowers contain flavonoid pigments similar to blue berries, acai berry, mangosteen rind etc. that protect the plant. When you inject the flower the effect is remarkably similar to the anti-inflammatory effect of the plant in nature. Aids diabetic activity by inhibiting glucose intake from the diet Noted anti-cancer and anti-tumor abilities resulting from cyclotides that cause cell death by disrupting cell membrane integrity Anti-pyretic –reduces fever by dilating the blood vessels just beneath the skin which increases blood flow near the surface of the skin where it can be more easily cooled by the air Eyes: The presence of the anti-oxidant, proanthocyanidin, helps to improve eyesight by increasing blood flow in the capillaries of the eyes which also allows the eyes to adjust to changes in light and improves vision. The blue butterfly pea vine flowers have been shown to effectively prevent cataracts and glaucoma, correct blurred vision, and reverse retinal damage as well as soothing inflamed and tearing eyes. Hair: The blue butterfly vine flower, rich in bioflavinoids, has been used traditionally to promote hair growth, thicken the hair and reduce greying of the hair. Skin: Anti-oxidants in blue butterfly pea flower stimulate collagen and elastin synthesis helping to rejuvenate the skin, reduce wrinkles and other effects of aging skin. Aphrodisiac: traditionally used as an aphrodisiac particularly for women and used to treat problems associated with menstruation as well as leucorrhoea (white vaginal discharge). Scientific Support & Reference Citations 1. PIALA JJ, MADISSOO H, RUBIN B Diuretic activity of roots of Clitoria ternatea L. in dogs . Experientia. (1962) 2. El-Halawany AM, et al Screening for estrogenic and antiestrogenic activities of plants growing in Egypt and Thailand .Pharmacognosy Res. (2011) 3. Ramanathan M, Balaji B, Justin A Behavioural and neurochemical evaluation of Perment an herbal formulation in chronic unpredictable mild stress induced depressive model . Indian J Exp Biol. (2011) 4. Taur DJ, Patil RY Evaluation of antiasthmatic activity of Clitoria ternatea L. roots . J Ethnopharmacol. (2011) 5. Kamkaen N, Wilkinson JM The antioxidant activity of Clitoria ternatea flower petal extracts and eye gel . Phytother Res. (2009) 6. Malik J, Karan M, Vasisht K Nootropic, anxiolytic and CNS-depressant studies on different plant sources of shankhpushpi .Pharm Biol. (2011) 7. Swain SS, Rout KK, Chand PK Production of Triterpenoid Anti-cancer Compound Taraxerol in Agrobacterium-Transformed Root Cultures of Butterfly Pea (Clitoria ter-natea L.) . Appl Biochem Biotechnol. (2012) 8. Kazuma K, Noda N, Suzuki M Malonylated flavonol glycosides from the petals of Clitoria ternatea . Phytochemistry. (2003) 9. Adisakwattana S, et al In vitro inhibitory effects of plant-based foods and their com-binations on intestinal glucosidase and pancreatic amylase . BMC Complement Al-tern Med. (2012) 10. 10. Terahara N, et al Five new anthocyanins, ternatins A3, B4, B3, B2, and D2, from Cli-toria ternatea flowers . J Nat Prod. (1996) DISCLAIMER - The recommendation and material on this page represent research conducted by various medical practitioners, research papers and manufacturer's opinion only. The information and material provided on this site are for educational purposes only and any recommendations are not intended to replace the advice of your physician. You are advised to seek advice from a competent medical professional regarding the applicability of any recommendations with regard to your symptoms or condition. It is important that you do not reduce, change or discontinue any medication or treatment without consulting your physician first. The personal stories shared on this website are personal to the users and may not be typical of the results you will pr may have if you follow the advice provided on this site. The information and recommendations provided on this website have not been evaluated by the Food Safety Standards, Australia and is provided for educational purposes only. #Ayurvedicmedicine #detox #bluetea #healthbenefits

YOU SAW IT HERE FIRST - BLUE MOUSSE - Now here's how you make it Definition of mousse : 1 : a light spongy food usually containing cream or gelatin 2 : a moulded chilled dessert made with sweetened and flavoured whipped cream or egg whites and gelatin chocolate mousse 3 : a foamy preparation used in styling hair Definition No 3 for me is a No-no....... me ain't gonna eat no styling mousse! Mousse for me is the ultimate fancy-pants dessert—at least ever since someone explained to me the difference between moose and mousse (both are impressive, but one is decidedly more delicious). There are lots of different kinds (including tons of wonderfully simple versions with only a few ingredients), but the traditional method is worth learning because it’s so versatile. Since the recipe has so few ingredients, basic tweaks can yield dozens of different flavour combinations. The sky’s the limit for creating your own custom mousse recipe. Three-layered Blue Mousse Butterfly Pea Mousse recipe INGREDIENTS *300ml thickened cream *1 1/2 cups thickened cream *3 eggs, separated *1/4 cup caster sugar *2 gelatin leaves *1 punnet of strawberries *1 punnet of blueberries *2 teaspoons vanilla essence *½ (to 1 teaspoon depending on your desired colour) Blue Butterfly Pea Powder *½ (to 1 teaspoon depending on your desired colour) Red Roselle Powder *1 lime or lemon or grapefruit juice, slices of lime to garnish Edible flowers to garnish (Butterfly Pea flower, if available or Pansies/Nasturtiums are just fine) Mint leaves to garnish Dreamy Tri-colour Mousse METHOD • Step 1 Dilute Blue Butterfly Pea Powder in tepid water – rest for 15 mins Dilute Red Roselle Powder in tepid water – rest for 15 mins Dilute gelatin leaves in some hot water Blend strawberries and blueberries separately and keep aside • Step 2 Using an electric mixer, beat cream & sugar and diluted gelatin for 2 to 3 minutes until soft peaks form Put egg whites in a clean bowl and whisk with an electric whisk. Add a pinch of sugar. Start to whisk and add a squeeze of lemon, this will stop the egg whites from splitting and going watery... Fold in the egg whites to the cream mix Split the beaten cream & egg whites into 3 different bowls • Step 3 Add vanilla essence into Bowl 1 and the diluted blue butterfly pea powder. Beat to combine and smooth and blue colour is even. In the Bowl 2 – add the lime juice and blue butterfly powder and the blended blue berries. Whisk to combine and see the colour changes to lovely purple. Add the blended strawberries and diluted red roselle powder into Bowl 3 with the balance of the cream. Whisk lightly to combine and smooth. • Step 4 Layer the mousse pink, purple and blue in long serving glasses, finishing with crispy pancake or a wafer. Garnish with a slice of lime , mint leaves and edible flowers. Put in the fridge for 4-6 hours or over night! Will last for a couple of days! Butterfly Pea Tea with Lemongrass & Ginger = Yum! PRO TIP : (1) The mousse must set in the refrigerator before it can be served, which will most likely take 15 to 30 minutes. If you’re layering the mousse, each layer must set before you add the next. The same is true of using the mousse in a cake: The mousse must set before you can un-mould and finish the cake. (2) The mousse will keep for a few days, which makes it an excellent make-ahead dessert. ABOUT JIMMY : This recipe and photos are courtesy of Chef Jimmy, Jim's Cuisine. Jimmy is a western cuisine trained Chef and is one of the pioneer in using Blue Butterfly Pea Powder in his cooking. Jimmy has worked in large hotels in Kuala Lumpur and London. Chef Jimmy has created many dishes in "Blue" - Blue Pasta, Blue Sago Pudding, Blue Potatoes, Blue Cheesecake - various Mayo colours and more in our future Blogs. And yes, our colourful Mayonnaise posted last week were ideas from Jimmy. Chef Jimmy owns a commercial kitchen where he cooks and supply frozen western cuisines to some restaurants in Malaysia. He is married with 2 children. Happy Moussing! Blue Pasta - Yummo!!! Hang on - Please LIKE & Follow us on FB for the above Blue Pasta recipe and other interesting stuff. Merry Christmas! Did You Know we will look at Mousse fun facts. Mousse Fun Facts: Mousses are almost always cold dishes, sweet mousses sometimes being served frozen. Savoury mousses are frequently prepared from poultry, foie gras, fish, or shellfish, to be eaten as a first course or light entree. They may be stabilised by the addition of gelatin. Chocolate and mocha mousse are sometimes made with a custard base. For a fruit mousse, pureed fruit or juice replaces the milk in the custard. • The word “mousse” is the French word for “froth” or “foam”. A fitting name for this light, fluffy, and decadent confection. • Mousse is pronounced “moose.” It is in no way associated with the animal. • April 3rd and May 2nd are National Chocolate Mousse Day. • November 30th is National Mousse Day. • Savoury mousse dishes were an 18th century French achievement. Dessert mousses (generally fruit mousses) began to appear much later, in the second half of the 19th century. • The first written record of chocolate mousse in the United States comes from a Food Exposition held at Madison Square Garden in New York City in 1892. • Chocolate mousse really came into the public eye in the U.S. in the 1930’s, about the time as chocolate pudding mixes were introduced. • Whipped cream can be substituted for egg whites in a mousse recipe. Sources : http://www.sciencedirect.com/science/article/pii/S0378874108004911 https://mobile-cuisine.com/did-you-know/mousse-fun-facts/ Kamkaen N, Wilkinson JM The antioxidant activity of Clitoria ternatea flower petal extracts and eye gel . Phytother Res. (2009) #clitoriaternatea #christmas #mousse #butterflypeaflower #strawberrymousse

"Slice into the Blues with Our 2-Tone Butterfly Pea Cheesecake – A Colourful Treat That’s Anything but Ordinary!" 🦋💙🍰 There are so many benefits in our natural Blue Butterfly Powder and you can apply it to your cooking, baking, drinks or just have it as it is. Who would say no to a cheesecake? Wow your guests and impress yourself with - BLUE BUTTERFLY POWDER CHEESECAKE - made by Chef Jimmy @ Jim's Cuisine. INGREDIENTS • Blue Butterfly Powder – ½ teaspoon • 250g packet plain sweet biscuits • 125g butter, melted • 2 x 250g packets cream cheese, softened (- 1 x 250g – normal - 1 x 250g – mixed with ½ teaspoon Blue Butterfly Pea Powder ) • (or to the blue intensity colour that you prefer) • 3/4 cup caster sugar • 3/4 cup sour cream • 1 teaspoon vanilla extract • 1 teaspoon finely grated lemon rind • 3 eggs • Frozen strawberries, thawed, to serve • Butterfly Pea Fresh flowers to garnish (if available) Tea Blue Butterfly Cheesecake "Because you don't live near a bakery doesn't mean you have to go without cheesecake" - Hedy Lamarr Alternatively, why not try making this healthy, low-sugar Roselle Cheesecake using our Roselle Powder? Packed with hidden raspberries, it’s a delicious and guilt-free treat that’s perfect for any occasion. Get the full recipe here: Roselle Cheesecake Recipe Enjoy a slice of something sweet and wholesome! 🍰✨ #RoselleCheesecake #HealthyDesserts #LowSugarTreats METHOD • Step 1 Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan. • Step 2 Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and sides of pan leaving a 2cm gap from top. Refrigerate for 30 minutes. • Step 3 Process 250g cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Mix 250g with Blue Butterfly Powder. Add eggs, 1 at a time, processing until just combined. In another bowl process 250g of cream cheese with Blue Butterfly Powder. Our blue butterfly powder dissolve easily and mixes well. Pour into prepared pan both the processed cream cheese to give it the layer or marble look. Bake for 50 minutes to 1 hour or until just set and centre wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight. Serve with strawberries and/or fresh butterfly pea flower (if available). Step 4 Lastly, sprinkle with Blue Butterfly Powder for that royal blue intense effect! Enjoy! Serve with a pot of warm or cold pot of Butterfly Pea Tea. Brew a cup or two of Blue Herbal Tea to enjoy with your Blue Butterfly Cheesecake. ABOUT CHEF JIMMY : This recipe and photos are courtesy of Chef Jimmy, Jim's Cuisine. Jimmy is a western cuisine trained Chef and is one of the pioneer in using Blue Butterfly Pea Powder in his cooking. Jimmy has worked in large hotels in London and Kuala Lumpur. Chef Jimmy has created many dishes in "Blue" - Blue Pasta, Blue Sago Pudding, Blue Potatoes, Blue Cheesecake - various Dips & Dressing colours and more in our future Blogs. And yes, our colourful Mayonnaise posted earlier were ideas from Jimmy. Chef Jimmy owns a commercial kitchen where he cooks and supply frozen western cuisines to some restaurants in Malaysia. He is married with 2 children. Sources : http://www.sciencedirect.com/science/article/pii/S0378874108004911 Kamkaen N, Wilkinson JM The antioxidant activity of Clitoria ternatea flower petal extracts and eye gel . Phytother Res. (2009) #clitoriaternatea #cheesecake #butterflypeaflower #bungatelang #cake #BlueFoods

How to make Pulut Tai-Tai using Blue Butterfly Pea Powder? Pulut Tai Tai is such a popular teatime dessert. It is also known as Kuih Pulut Tekan which carries the meaning of compressed glutinous rice. One of the important steps in making Pulut Tekan is to apply weight onto the steamed cooked glutinous rice to make it firm. The firmer the kuih, the better the texture. This petite looking Nyonya Kuih has the famous bright blue colour tinted on the kuih. This simple yet elegant Nyonya delight is also a traditional Nyonya wedding specialty, a MUST have in any Peranakan wedding (refer Notes below). Commonly served as a dessert or a delicacy during the Straits Chinese wedding, this 'kuih' is made of glutinous rice steamed in coconut milk and compacted in a wooden frame to be cut into desired shapes. The vibrant blue in certain parts of the glutinous rice enhances the beauty of this 'kuih', known also as 'Pulut Tai Tai' for its elegant outlook. 'Tai Tai' refers to rich man's wife's who lives a life of leisure. The contrasting colour of the coconut jam/'kaya' together with the vibrant blue and white of the glutinous rice makes this 'kuih' delightful and pleasing to the eyes. It tastes equally good with either the pandan-flavoured or the usual brown 'kaya'. The slight tinge of saltiness from the glutinous rice coupled with the sweetness of the 'kaya' makes this 'kuih' a delight to savour. Note - The Peranakans were also known as Straits Chinese as they were usually born in the British-controlled Straits Settlements of Singapore, Penang and Malacca. During colonial times, they were also known as the King’s Chinese in reference to their status as British subjects after the Straits Settlements became a Crown colony in 1867. Pulut Tai Tai by Sweet Rita - Best Selling Kueh Pulut Tai Tai recipe by Sweet Rita Nyonya Kueh This Pulut Tai-Tai recipe is contributed by Rita Enar, our "Sweet Rita Nyonya Kueh", based in Sydney. She started her kueh making business a few years ago with very small capital and has since grown because of the quality of her food and her passion. Rita was from Borneo of a closed knit family; whenever there was a function, everyone had to cook and always ate together. She loved Nyonya Kuehs and Peranakan food thus the beginning of her journey into food. She told us herself prior to the arrival of the our Blue Butterfly Powder, she used to boil the butterfly pea flowers to extract its colour. It’s tedious and time consuming – not knowing or having to estimate how many flowers and you can’t “control” the concentration of the blue colour extract you require. Not to mention if you were to make 1,000 pieces of kuih or a large quantity of Nyonya Bak Changs – you can boil the flowers the whole night long just to extract its colour. Making kuih is simpler and quicker now and healthier too – just sprinkle some powder onto the rice and steam or if you prefer to dilute in water and stir into the rice – all in all 3-5 minutes! PULUT TAI TAI RECIPE INGREDIENTS (A) *820g glutinous rice (soaked overnight) *1 tspn of Blue Butterfly Pea Powder (to your desired colour) - dissolve in 3 tbsp warm water *A few pieces banana leaf (B) *760 ml thick coconut milk by diluting 2 packs of Spargo Mills Coconut Milk Powder into warm water *1 tbsp @my.blue.tea Pandan Powder *2 tsp salt METHOD 1. Dissolve 1 tspn of Blue Butterfly Powder in 3-4 tablespoons of water - let it rests 2. Mix soaked glutinous rice with Ingredients B and let it rest for 10 minutes. 3. Steam the rice over high heat for 30 minutes. Remove from the heat and mix well with chopsticks. 4. Stir in Blue Butterfly Powder liquid into the cooked rice, mix well giving it a nice marble like creation and steam it for 5 minutes 5. Line a 19cm square tin with banana leaves. Spoon cooked Blue rice and white rice into the tin. 6. Cover the rice with banana leaf and place a heavy object on top to compress the rice - traditionally a mortar is used in the Peranakan household. 7. Set it aside to cool completely before cutting into pieces. Serve with Kaya (Coconut spread/jam) Have a cup of Blue Tea with Longan or Pandan Coconut Shake or a cup of Blue Goddess with your Pulut Tai Tai KAYA or COCONUT JAM “Kaya” – an Asian Caramel Coconut Jam – Coconut jam (Malay: kaya; Indonesian: seri kaya, srikaya; Hokkien: 咖吔 ka-ia) is a food spread or fruit curd made from a base of coconut milk, eggs and sugar. It is wildly popular in Southeast Asia, mainly in the Philippines, Malaysia, and Singapore, and in Palembang in Indonesia. You can either make your own “Kaya” at home or pick it up from any Asian grocery store if you’re short on time. I’ll admit—I used to have a bit of “Kaya-Phobia” ! My mum, however, makes the most beautiful Kaya: rich, silky, and a gorgeous golden color (nothing like those greenish, lumpy versions you sometimes see). Back in the day, she’d have us sit by the stove, stirring and stirring for hours in a “Milo” tin placed over a pot of hot water (a double-boil method). Let’s just say, after all that, I’ve had my fill of Kaya—thanks, Mum! 😅 If you’re not up for making it yourself, you can grab some delicious Kaya from Sweet Rita Nyonya Kueh . She offers both Caramel Coconut and Pandan Coconut Kaya . Enjoy! 🥥 ✨ Kaya or Coconut Spread If you wish to savour this Pulut Tai-Tai, Nyonya Bak Chang, Curry Puffs, Blue Onde-ondeh (and a variety of other Nyonya Kueh); – and other dishes by Sweet Rita Nyonya Kueh - you may contact Rita via her FB Page - Sweet Rita Nyonya Kueh to reserve these goodies. Blue Butterfly Pea Powder is available at Sweet Rita Nyonya Kueh as Rita believes in using all natural plant base colours in her food. Rita will be making various Blue Foods - her new creations including Nasi Kerabu, Blue Ondeh-ondeh, Blue Soon Kueh and Sarawak Laksa. Let’s Go There! Nyonya Chang with a tinge of natural Blue Hue PRO TIP :- 1. Saves you up to 45 minutes from this step - "Pound bunga telang (blue flowers), mix with 4 tbsp of water well, or boil the flowers and let it cool and strain to get the blue colouring - The Old Method " 2. Some recipes even suggested to use artificial blue colouring for which we do not encourage - try our Blue Butterfly Powder made 100% natural from Butterfly Pea flower - "12-20 bunga telang/clitoria flower (or a few drops of blue food colouring mixed with water)" Blue Cendol by Sweet Rita Nyonya Kueh - another best seller Blue Soon Kueh or Teochew Dumplings One last for a modern Chinese New Year - Enjoy! Have you tried Blue Butterfly Love Letters? So very pretty Source : http://eresources.nlb.gov.sg/infopedia/articles/SIP_2013-08-30_181745.html https://en.wikipedia.org/wiki/Malay_cuisine https://en.wikipedia.org/wiki/Coconut_jam http://www.huangkitchen.com/pulut-tai-tai-blue-glutinous-rice-cake/ Kamkaen N, Wilkinson JM The antioxidant activity of Clitoria ternatea flower petal extracts and eye gel . Phytother Res. (2009) #butterflypeaflower #clitoriaternatea #puluttaitai #nyonyachang #bungatelang #kaya

How to make Roti Jala 2-ways for Ramadan Continuing with our announcement of Blue Butterfly Powder launch in Malaysia in October 2017, we will be featuring several Chefs in Malaysia in various expertise who have acquired the knowledge and are adventurous to use our Blue Butterfly Powder in their culinary adventures in both traditional and modern cuisines and more because it is a natural food colour and a healthy substitute for the chemical ones. Roti Jala (also known as Roti Kirai or Roti Renjis, or "lace pancake" in English), literally meaning "Net Bread", is a popular Malay tea time snack served with curry dishes found in Malaysia, Indonesia and Singapore. The Roti Jala is a pretty dish that looks like a lace doily due to the way it is made. This is a very traditional Malay dish that is usually homemade and served at events such as weddings and festivals. It is usually eaten in sets of three to four pieces with chicken curry, as a substitute to rice. This 2-colour Roti Jala and Blue Bandung is created by Chef Sue. She is from Subang Jaya , Malaysia . She has more than 30 years experience in culinary expertise. 5 years ago she took her culinary journey to Down Under specifically Sydney, that's where we met. She enrolled into culinary school to learn modern Australia cuisine and other European cuisine. Now Chef Sue is back in her motherland and started her catering company called "Sage Catering ". Dabbling & creating drinks & food with Blue Butterfly Powder and her customers are very impressed with her passion in cooking. Traditionally, Roti Jala come in just one colour - yellow but we needed that something extra, a modern twist so Chef Sue has created Roti Jala more appealing using 2 colours and 2 ways of making them. Your imagination is your limit..... Here's the recipe - Enjoy! Ingredients - Roti Jala * 2 cups all purpose flour * 2 eggs * 1 tsp salt *1/2 cup water *1/2 cup coconut milk/evaporate milk *1/2 to 3/4 tsp Blue Butterfly Powder (depending on what colour you wish to achieve) *1/2 tsp turmeric powder *Oil to grease the pan Roti Jala, also known as "lace pancakes or crepe," is a delicate, net-like crepe popular in Malaysian cuisine. Made from a simple batter of flour, eggs, milk, and turmeric, it’s often served with rich curries like chicken or beef rendang for a perfect blend of flavors and textures. Method : 1) Put flour in large bowl and sieve it. 2) Add salt and 2 eggs in the middle and gradually add some water to make a batter - and separate the batter into 2 bowls 2) Add Blue Butterfly Powder and mix evenly - in the 1st bowl. 4) For brighter effect and colour - dissolve Blue Butterfly Powder in tepid water and let it rests for 15 minutes for it is very concentrated and the colours will keep expanding 4) In the 2nd bowl of batter add the turmeric powder and stir evenly. 5) Lastly put into roti jala mould or a funnel and start drizzling the batter into the hot pan in a quick circular motion 6) Cook for 1-2 minutes 7) Remove from pan and fold in the sides and roll the roti jala. 8) Garnish with coriander or salad and serve with chicken curry. Butterfly Pea & Turmeric Roti Jala Butterfly Pea Roti Jala - beautiful with 2 tones Chicken Curry with Meat Curry base Now after having 4 roti jala (maybe more - you won't stop because it is so cute and tiny that you wont be counting) with spicy chicken curry you would need something to refresh the palate. Chef Sugu is adventurous to do more with the Blue Butterfly Butter hence she made a "Blue Bandung" The bandung drink is a well-loved beverage commonly found in Malaysia, Singapore & Brunei. Distinctly bright pink in colour, it usually consists of rose syrup, artificial red colouring and milk. Bandung also happens to be the name of a city in West Java, Indonesia. In the Malay language, the term bandung means "pairs", while sirap means "syrup" - referring to the rose-flavoured base - and air means "water". Bandung also refers to anything that is mixed from other ingredients or comes in pairs, such as the term rumah berbandung to refer to a semi-detached house, or "mee bandung" which refers to a noodle dish. Despite the name, there is no connection to the city of Bandung in Indonesia, and the drink actually cannot be found there. Hence, you will only find "Blue Bandung" in Malaysia. This will be a hit for the coming Ramadan as it is usually served during Iftar in Ramadan month or wedding receptions with other foods such as nasi beriani or rendang. Hmmmm...maybe someone should try making "Blue Beriani"?? Bandung is a beloved Malaysian drink known for its sweet, creamy, and floral flavour. Made with a blend of rose syrup, evaporated milk, and water, it’s often served chilled and is a popular choice at local eateries and during festive occasions. Its vibrant pink colour and refreshing taste make it a favourite among both kids and adults! BLUE BANDUNG Ingredients *1 litre cold water *Sugar syrup to taste * 1/4 tsp Blue Butterfly Powder *100mls carnation milk. ** Use rose syrup if you would like the traditional bandung or give it a twist with Pandan ie Pandan Bandung. Blue Butterfly Bandung Method : (1) Boil sugar in 1/2 cup water until sugar dissolves. Let it cool. (2) When it has cool down, add Blue Butterfly Powder, stir until dissolved. (3) Add syrup and mixed evenly. (4) Pour the syrup into a jug, pour in the rest of water according to desired sweetness. (5) Add carnation milk, stir evenly. (6) Add ice cubes, garnish and serve. You may contact Chef Sue for your next function on - Chef Sue Sage Catering +6012-407 0191 Putra Heights, Selangor Malaysia FB Page - Sage Catering, Putra Heights Follow us and check our website for more and exciting recipes coming your way. Enjoy! Next week we have something exciting that has not been featured before. Source : https://en.wikipedia.org/wiki/Roti_jala #healthbenefits #rotijala #malaykueh #bungatelang #rendang #currychicken

Chocolate Granola with Blue Spirulina – Have You Tried It? Have you tried our Chocolate Granola with a stunning twist of vibrant Blue Spirulina? It’s a delicious and visually striking way to start your day! Packed with rich chocolate flavour and the superfood benefits of Blue Spirulina, it’s a treat you won’t want to miss. Give it a try and let us know what you think! "Life is BATTER when you can eat some Cookies with your Granola 😁 in the morning Getting ready for Halloween 🎃 so I decided to make a Cookie Monster Granola" - reposting from Lollieeats via her Instagram for Halloween. Blue Spirulina Cookie Monster with Granola Blue Spirulina Cookie Monster Granola recipe Ingredients :- Store bought granola or use either Pandan/Durian Granola from our store 1/2 tspn Blue Spirulina Powder Store bought cookie dough 1 cup raw oats Maple syrup (to sweetness of your choice) Let's watch this fun video by Lollie eats! Discover the Benefits of Incorporating Blue Spirulina in Your Food - Packed with antioxidants, vitamins, and minerals, Blue Spirulina is a powerhouse superfood that not only adds a vibrant pop of colour to your meals but also supports overall health. From boosting immunity to promoting detoxification, it’s an easy and delicious way to elevate your nutrition! Method: (1) Make a cookie dough that you like or buy some from the shops (2) Roll the dough into small balls (3) In a separate bowl mix raw oats with Blue Spirulina powder and some Maple Syrup for extra sweetness (4) Spread Granola onto a baking tray covered in parchment paper and place cookie dough balls on top of granola (spread them out ) (5) Bake in a preheated oven of 180 degrees celsius for about 15 mins or until ready and that the cookie dough is baked to your liking 😊 (6) Take granola out from oven (7) Cool completely on a tray, break into pieces, drizzle some melted chocolate over and enjoy ☺️ Lollieeats Some of these delightful recipes are contributed by Lollie Eats from Sydney. We love her quirky creations, especially her Cookie Monster Chocolates with Blue Spirulina! Follow @lollieeats via her instagram. #cookiemonsterparty #bluespirulina #easyrecipesathome #granolarecipe #halloweenfood #halloweenfoodideas #quickrecipe #sydneyfoodblogger #easybreakfast #cookiedoughbites #breakfastidea #breakfastisserved

Budget friendly Rendang meal for everyone Ramadan 2025 began on the evening of Friday 28th February , and end on the evening of Monday, March 30th , marking a time of reflection, spiritual growth, and community for Muslims around the world. During this holy month, Muslims fast from dawn to sunset, refraining from food, drink, and other physical needs, focusing on prayer, self-discipline, and charity. Ramadan is also a time for strengthening ties with family and friends, and for many, it culminates in the celebration of Eid al-Fitr , a joyous occasion marking the end of fasting. As always, Ramadan serves as a reminder of the importance of empathy, gratitude, and self-control. Rendang is typically made with beef or chicken, and sometimes it can feel a bit "heavy" for an early sahur or after a long day of fasting. That's why our team has created a simpler Rendang Eggs recipe as a protein alternative. Inspired by her time as a university student with a limited budget, this recipe allows you to enjoy the rich flavours of rendang without breaking the bank. We're excited to share this affordable yet delicious version with you! Rendang Boiled Eggs This recipe pairs fried boiled eggs with a rich, aromatic rendang sauce, creating a flavourful dish that's perfect for any meal. It's especially delightful during the holy month of Ramadan, whether enjoyed as a nourishing early morning breakfast or to break your fast after a long day of fasting. Rendang Boiled EggsIngredients : 5 eggs - (boiled and fried first) 1/2 ladle cooking oil Oil for frying eggs 1 1/2 cups Dehyrated Coconut milk @my.blue.tea (dilute in water) 1 tsp salt A little Mushroom seasoning 1 turmeric leaf 1 kaffir lime leaf 1-2 tbsp Kerisik (toasted coconut paste) 3 tbsp Rendang spice base @my.blue.tea (dilute in water) 2 potatoes - cut to cubes (optional) Tips:Our Rendang powder is freeze-dried, so if you prefer a saucier consistency, simply add more water. If the dish becomes too dry, just add a bit more water to reach your desired texture. For added sweetness, you can incorporate Gula Melaka (Palm Sugar) and Kicap Manis (Sweet Soy Sauce). Let's watch the video to see how to make Rendang Boiled Eggs and for the fully written recipe please refer to this site - https://www.mybluetea.com.au/post/rendang-the-aussie-way Rendang Eggs Please Note: The blended herbs are optional; the videographer included these steps to extend the cooking video. Our Rendang base powder is already packed with nutrients and herbs, making it perfect for easy one-pot cooking. For more Ramadan delights and inspiration, be sure to explore our website blog and browse through our photos, including recipes like: Breaking your fast with a refreshing Coconut Shake Jallab to replenish your energy, followed by Nasi Dahlia , Turmeric Chicken with a rich Meat Curry base, and a sweet treat of Pandan Kueh Kosui (or Kaswi) . Stay refreshed and hydrated with Lady in Red – a vibrant Roselle tea , or try the invigorating Longan Mojito Butterfly Pea tea (non alcohol) . Both are perfect choices to quench your thirst and keep you feeling revitalized! Enjoy! We hope this new Rendang Eggs recipe brings a delicious and budget-friendly twist to your Ramadan meals, whether it's for sahur or breaking your fast. It's a perfect way to enjoy the rich, comforting flavours of rendang without the heavy ingredients, while still getting a good source of protein. Simple, nourishing, and easy to make, it’s a dish that anyone can prepare, no matter the budget or kitchen experience. We wish you a blessed Ramadan filled with good food, good health, and great company!

What bold new flavour twist would you give your Hot Cross Buns to make them truly unforgettable? Purple Sweet Potato Hot Cross Buns are a vibrant and delicious twist on the traditional hot cross buns. Infused with the naturally sweet and earthy flavour of Purple Sweet Potatoes from our pure Purple Sweet Potato powder range, these buns are not only visually striking with their beautiful purple hue but also packed with nutrients. The purple sweet potato adds a subtle sweetness and moisture to the dough, resulting in a soft and fluffy texture. The slightly nutty and savoury flavour complements the warm spices like cinnamon and nutmeg, making these buns a delightful treat for any season, especially during Easter. Topped with a traditional cross, they are both a visual and culinary delight, and the use of purple sweet potato also gives them a healthy edge, being rich in antioxidants, fiber, and vitamins. Whether served fresh out of the oven with butter or enjoyed as part of a festive spread, Purple Sweet Potato Hot Cross Buns are sure to impress with their unique flavour and colourful appearance. Give this Easter a twist with our Purple Sweet Potato Hot Cross Buns Purple Sweet Potato Hot cross bun: Ingredients:- *4 cups Flour *1/2 cup Sugar *3 tbsp Yeast *1.5 cup Raisins *2 tsp Cinnamon *2 tsp All spice *Salt *2 tbsp @ my.blue .tea Purple Sweet Potato powder (pure) - optional 3 tbsp *4 tbsp Butter *Vanilla extract (optional) *2 Eggs *1 cup Milk For crosses: *1/2 cup flour *5 tbsp water Toppings (optional) :- *1 cup Pandan or Durian Granola Tip: For a bolder purple hue in your Hot Cross Buns, you can use our Bakery Purple Sweet Potato Powder , which contains permitted food colouring to enhance the intensity of the purple colour . Let's watch video how to make Purple Sweet Potato Hot Cross buns. You might also like to try our Pandan Hot Cross Buns recipe by Chef Jeffery from Chefferys Kitchen in Adelaide, which we shared previously. These aromatic, Pandan-infused buns are another delightful twist on the classic and are perfect for those looking to try something new. Whether served fresh out of the oven with butter or enjoyed as part of a festive spread, Purple Sweet Potato Hot Cross Buns are sure to impress with their unique flavour and colourful appearance. Method: (1) Add all dry ingredients mix well. (2) Add rest wet ingredients and knead with hand for 15 minutes or 8-12 minutes in a stand mixer. (3) Cover with cling wrap and keep in warm place for an hour. (4) It should double in size. Make equal sized balls and arrange in baking pan lined with parchment paper. Cover with cling film and allow to rise again for 30 minutes. (5) Pipe the crosses and bake 180° for 30 minutes (6) Glaze with maple syrup (7) Serve with butter and a cup of our Pandan Latte Give these Pandan Hot Cross Buns a try! Choose from the traditional version or the Vegan Pandan Hot Cross Buns recipe by Candy (@nourishandflourish) on Instagram. And add any toppings or extra ingredients you like ie shredded coconut, nuts or dried fruits/ Try these Pandan Hot Cross Buns for a delightful twist on a classic favorite! You have the option to choose between the traditional version or the Vegan Pandan Hot Cross Buns recipe, created by Candy from @nourishandflourish on Instagram. Candy's vegan recipe is a perfect alternative for those who prefer plant-based options without compromising on flavour or texture. The Pandan + Coconut-infused dough is soft and aromatic, with a subtle sweetness that pairs beautifully with the traditional spices and cross on top. The vegan version uses simple ingredients like plant-based milk and dairy-free butter, ensuring that everyone can enjoy these fragrant, fluffy buns. The natural green color from the Pandan leaf powder makes them an eye-catching addition to any spread, and they offer a unique twist on the traditional hot cross bun. Whether you choose the traditional or vegan version, these Pandan hot cross buns are a delightful way to celebrate Easter or enjoy a special treat at any time of year! Be sure to check out Candy’s Instagram @nourishandflourish for more inspiring plant-based recipes and creative culinary ideas! We’re wondering if anyone out there is up for the challenge of baking some Brioche Hot Cross Buns (only because our colleague likes brioche Hot Cross buns) using any of our products, or perhaps even a savory twist like Sambal Hot Cross Buns? If you think you’re the one for the job, we’d love to hear from you! Please reach out to us at info@mybluetea.com.au . We can't wait to see what creative creations you come up with!

Sip on the Magic of the Blueberry Butterfly Pea Frappuccino! After indulging in Christmas feasts, holiday treats, and Chinese New Year celebrations, it’s time to get back on track with a healthy Frappuccino and some refreshing smoothie ideas to kickstart your wellness journey. Looking for a drink that’s not only delicious but also packs a punch of health benefits? Our Blueberry Butterfly Pea Frappuccino is the perfect fusion of flavour, wellness, and vibrancy! Here’s why you’ll love healthy Blueberry Butterfly Frappucino: 1. A Burst of Blue Beauty The stunning blue colour of our frappuccino comes from the Butterfly Pea flower powder, a natural ingredient that’s rich in antioxidants and known for its ability to boost brain health, promote skin glow, and improve eye health. With every sip, you’re treating yourself to a visually delightful drink that’s just as good for you as it is beautiful. 2. Blueberries + Butterfly Pea Frappucino = A Powerful Combo Blueberries are well-known for their antioxidant-rich properties, and when paired with butterfly pea flower, you get an extra dose of brain-boosting power! This combination helps sharpen memory, enhances focus, and fights off oxidative stress, making the Blueberry Butterfly Pea Frappuccino a perfect choice for a refreshing pick-me-up. Blueberry Butterfly Pea Frappucino Blueberry Butterfly Pea Frappucino recipe: Ingredients: *a scoop of vanilla icecream *1.5 cup milk of choice: blue tea coconut powder *1 teaspoon @my.blue.tea Butterfly Pea powder *1 cup blueberries *1 teaspoon maple syrup or sweetener of choice *1/4 teaspoon vanilla extract Method: **Add everything into the blender and blitz till creamy and smooth. **Enjoy. 3. Refreshing and Energizing Craving a cool, refreshing treat? Our frappuccino delivers just that! With a balanced mix of sweet blueberries and smooth, creamy texture, this drink will leave you feeling refreshed, satisfied, and energized—without the crash that often comes with sugary drinks. 4. Boost Your Beauty from the Inside Out Thanks to the high concentration of anthocyanins in this combination of Blueberry Butterfly Pea frappucino because both the butterfly pea flower and blueberries, this frappuccino is not only a treat for your taste buds but for your skin too! These powerful antioxidants help promote collagen production, which keeps your skin looking youthful, glowing, and radiant. 5. Perfect for Every Occasion Whether you're enjoying it as a post-workout refreshment, a midday treat, or an indulgent weekend treat, the Blueberry Butterfly Pea Frappuccino is a versatile and healthy choice that suits any occasion. It’s the perfect balance of sweetness, nutrition, and fun. So why wait? Refresh your taste buds and give your body a boost with our Blueberry Butterfly Pea Frappuccino —a drink that’s as magical as it is delicious! Let's watch our video :- Antioxidant-Packed Butterfly Pea + Blueberry Shake What is a Frappucino? A Frappuccino is a trademarked name by Starbucks for a type of iced, blended coffee drink, although the term has become widely used to describe similar beverages. Typically, a Frappuccino consists of coffee or espresso, ice, and milk, all blended together to create a thick, slushy drink. It’s often topped with whipped cream and may include various flavourings, syrups, or sweeteners like chocolate, caramel, or vanilla. Starbucks Frappucino (loaded with sugars) In addition to the classic coffee Frappuccino, there are also non-coffee variations, such as fruit-based Frappuccinos. These may feature ingredients like fresh fruit, fruit syrups, or even herbal infusions (like the Butterfly Pea Flower in your Blueberry Butterfly Pea Frappuccino), providing a refreshing and flavourful alternative to coffee-based drinks. The defining features of a Frappuccino are its ice-blended texture, creamy consistency, and its versatility in terms of flavour combinations, making it a popular choice for a sweet, cold, and refreshing treat. Indulging in a Blueberry Butterfly Pea Frappuccino is not only a treat for the senses but also a delicious step toward a healthier lifestyle. Packed with antioxidants and vibrant colors, this refreshing drink offers a unique twist on your usual frappuccino, all while providing a nourishing boost to your day. Whether you're looking for a new way to hydrate or simply want to enjoy a flavorful yet guilt-free indulgence, this healthy beverage is the perfect choice. Cheers to making wellness both fun and delicious! You can easily swap Butterfly Pea powder with any of our Superfoods powders , such as Dragon Fruit Powder, Blue Spirulina, Pandan Powder, Purple Sweet Potato Powder, or Roselle Powder. Alternatively, you can grab our Ultimate Superfoods Bundle for a variety of nourishing options.