Article Newsletter Green Community Newsletter - September 2016 - Part 2

Green Community Newsletter - September 2016 - Part 2

Autumn’s the mellow time, Johnny Kelly - Autumn is finally here! After enjoying the cheerful summer months, we are ready to embrace a more mellow weather and humidity. Let’s chill down with our favorite recipe for the month for a simple and healthy meal!

Product of the Month

Butterfly Pea Flower Tea
The butterfly pea flower is quite possibly one the most fragrant and beautiful cup of tea.  As you watch the flower petals boil in hot water, the steep releases a vivid deep blue hue with a sweet fragrant flowery smell.  The aroma is reminiscence of a woody forest and rain-soaked earth. It is also a great tea to detox our digestive system. Making it perfect for a morning tea as well. Add some fresh squeezed lime or lemon juice and the blue shade turns violet. Or add some lavender flowers to enhance its flowery smells. It's the perfect tea for a cool afternoon.

 

 

Recipes of the Month

Es Kopyor Butterfly Pea Flower
Perfect for entertaining!

What we need:

  • 2 cups coconut water
  • ½ cup kangen water
  • 1 teaspoon stevia
  • 2 teaspoon Butterfly Pea petals
  • 2 tablespoons coconut meat
  • Coconut Flakes and Butterfly Pea Petals, for garnish, optional

Serves 4

Steps, steps, steps:
Boil Butterfly Pea petals in kangen water for approximately 3 minutes. Let cool for 15 minutes. Combine coconut water, Butterfly Pea Petals water, coconut meat, and stevia. Mixed well.  Garnish with coconut flakes and Butterfly Pea Petals. Sit in refrigerator for 30 minutes. Better served cold.

Vegan Mint Avocado Chocolate Mousse
This is one of my favorite snack recipes. Not only it is a delicious, satisfying sweet treats, it is also super easy to make. I tried adding different condiments such as mint, thyme, lavender petals or rose water, to create unique variation on the taste. The one of this recipe is using mint and avocado, which is proven to be a fun, healthy treat for children!

What we need:

  • 2 large avocados, peeled, pitted, halved.
  • ¼ cup honey
  • ½ cup raw cacao powder
  • ¼ cup almond milk
  • 1 teaspoon virgin coconut oil
  • ½ teaspoon sea salt
  • ¼ cup fresh mint leaves, chopped

Serves 2-4

Steps, steps, steps:
Add all ingredients to a food processor or a blender. Process until completely smooth. Transfer to a sealed container and refrigerate for 1 hour. Serve in individual cups and garnish with mint.

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