#colourgreen #It looks cool and tastes amazing

This one is perfect for you to enjoy during hot weather. Es pokat has the creamy consistency of a milkshake, yet it’s sweet, thick and amazingly good. With a cool and soft sensation will be able to quench your thirst.

If this dish isn't better than sex, I promise it will get you some. (I stole this from my fav restaurant Apollo in Sydney)

My mother's recipe for Foinikota (or Cypriot melomakarona).

I found out that to make this drink healthier we just need to add flax seeds, it's really good for adults and reduces cholesterol. #KSshakes

Jellab is a syrup made of grape molasses, pulp of raisins, rose water and sugar. It is diluted with cold water, served with ice and sprinkled with raisins, pine nuts and almonds. Your perfect drink on the beach!

I usually make it with hijiki seaweed rice, but this time, I used leftover takuan.If you set aside the abura-age to cool, the flavor will soak in well. For 10. Recipe by Annchann

Protein baked oats. Striving for a healthier breakfast on the go or snack. I find that I like this both hot or cold.

The title says it all. Trying to use whatever ingredients I had while practicing social distancing. It's definitely not a thick drink, but very refreshing and light in flavor!

Shrimp paste is a fermented condiment commonly used in Southeast Asian, Northeastern South Asian, and Southern Chinese cuisine. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks (Source: Wikipedia). There are two different kinds of shrimp paste in Indonesia. One is called ‘Trasi/Terasi’ and the other one is called ‘Petis’. Let’ talk about ‘Trasi/Terasi’ first. It is usually purchased in dark blocks, but is also sometimes sold ground as granulated coarse powder. Trasi is an essential ingredient in a lot of Indonesian cuisine such as ‘sambal’ (Indonesian chili sauce), ‘rujak’ (Indonesian fruit salad), ‘balado’, (Indonesian stir-fry chili sauce dish), and many others. For some people, ‘Trasi/Terasi’ has very super strong scent when it’s fried (for me it’s not 😁). That’s why I suggested to buy the Roasted Trasi/Shrimp Paste so you can use it directly in the recipe you want to cook. Again, this ingredient can be found at local Asian market and it’s very cheap. 😊

I like to read health news articles to keep up on the latest developments. This article, "Electrolyte Water Is Easy To Make", (https://www.healthline.com/nutrition/electrolyte-water#recipe) contains a recipe for a homemade version of a sports drink that does not have sugar, artificial colors, or flavors.My version tweaks the recipe with a natural sweetener (maple syrup), freshly squeezed citrus (heavy on the lime), and coconut water: ingredients you can purchase in bulk at Costco to greatly reduce the cost.This makes a concentrate to which you add either water or seltzer.It's easy to play around with the amount of lime and lemon to your preference. Swap in orange or grapefruit. Increase or decrease the concentrate to taste. I use 4 oz to 8 oz myself, which is puckering territory.What could be healthier?

I consulted a recipe from Kikuchi Katsuhide, the head chef of "Shinoda Sushi" in Nihonbashi, Tokyo.This doesn't use dashi, but rather water for seasoning. When you think you want to have inari sushi, prepare this the day before! If you make a lot, you can store them in the freezer. It's also delicious in kitsune udon. The size of the aburaage will vary depending on where you get it, so please adjust the amounts of the ingredients accordingly. This is just how to prepare the aburaage, so fill them as you like. As the aburaage is rather sweet, I suggest something acidic for a delicious inari sushi. Recipe by kuisinbou