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  • Blue butterfly Chia Parfait

    Chia seed layer ingredients :

    – ¼ of a cup of chia seeds
    – 1 cup of Almond milk
    – 3 tbsp of butterfly pea tea

    Vanilla smoothie layer ingredients:

    – 1 frozen banana
    – 4 tbsp of butterfly pea tea
    – 1 tbsp of vanilla paste
    – 1 tsp of cinnamon
    – 1 tsp of maple syrup

    1) Soak chia seeds over night with milk, and the tea.
    2) Take all smoothie ingredients and blend till smooth.
    3)Add chia seed layer then add 1 tbsp of butterfly pea tea to get the dark blue swirls, then add your smoothie on top. Enjoy 🙂


    Ein Beitrag geteilt von Edgar (@edgarraw) am

  • Vegan Coconut Candy with Blue Matcha 🌱

    Vegan Coconut Candy with Blue Matcha :oden::seedling:100% Naturally Colored, Sugar Free, No Bake, Dairy Free, Gluten Free and only 5 ingredients! :+1::heart_eyes::blue_heart:


    – 1 cups shredded unsweetened coconut

    – 1 tbsp Blue Matcha Powder 

    – 2 tbsp coconut oil, melted

    – 2 tbsp sticky sweetener of choice (option)

    – 2 tbsp coconut milk.:heart_eyes:



    Mixed all the ingredients with a Mixer and form your desired shape of the snack. Cool in the freezer for two hours. Enjoy! :blue_heart:


  • Blue Coconut Cashew Cacao Bars

    Chocolate Crust:

    – 1 cup raw walnuts
    – 1/2 cup coconut flour
    – 1/2 cup rolled oats
    – 3 Tbsp cacao powder
    – 3-4 Tbsp milk of choice
    – 2 Tbsp maple syrup

    Coconut Cashew Layer:

    – 1 1/4 cup raw cashews
    – 3/4 cup melted coconut oil
    – 1/2 cup shredded coconut
    – 1/3 cup coconut flour
    – 2 Tbsp maple syrup
    – 1 Tbsp blue matcha

    -1/4 cup coconut butter
    -1 tsp maple syrup


    Add crust ingredients to a food processor and blend until combined. It should stick together when you press it between your fingers, so add another tablespoon of milk if needed. Press into an 8×8 or loaf pan lined with parchment paper and place in the freezer.

    Place the cashews ingredients in the food processor and blend until it becomes a flour-like consistency. Add the coconut oil and maple syrup and blend until smooth. Spread evenly on top of the crust and freeze for at least an hour. Cut into squares and drizzle with mixture of coconut butter + maple syrup. Store in the fridge or freezer.



    credit: @kudalauren

  • Summer Blue Chia Parfait 💙



    – 1/2 Cups of plantbased yogurt (Use 1/4 cups of water according to the consistency of yogurt)
    – 2 Tbsp chia seeds
    – 1 Tsp blue spirulina

    Method: Mix all in a bowl except chia seeds. Add chia seeds and stir them for 10 minutes. Set them for an hour until the seeds get double size.

    ❤Raw Caramel Sauce
    – 15 small size dates
    – 10 Tbsp water
    – 1 1/2 Tbsp coconut oil (melted)
    – 1 Tsp pink salt
    – 1/2 Tsp vanilla extract

    Method: Blend dates with water first. Then add coconut oil, salt and vanilla extract. Blend until very smooth.
    Assembly:  Add  blue spirulina chia pudding in a buttom glass or jar first, following with caramel sauce and cake soil on top. (You can use your favourite plantbased crushed cake/biscuits as soil on top.)

    *Add edible flowers, strawberry and mint. Enjoy! .



    credit: @veganoperfavore

  • Vegan mini blue bites

    🌱 For the base:
    – 0.5 cups almonds

    – 0.5 cups pistachios

    – 1 Cup dates

    🌱 For the cream:
    – 1 1/2 Cup cashews, pre-soaked for 4-6 hours or overnight.

    – 1 / 4 cups melted coconut oil

    – 8 dates

    – 1/2 cups coconut milk

    – 1 lemon juice

    – 2 tbsp blue matcha

    🌸 Based: Grind and mix nuts and dates. Place 1 tablespoon of the mixture for the base at the bottom of the silicone molds and tightly stamp.

    🌸 Cream: mix cashews, dates, oil, milk and lemon juice in mixer.

    Divide the cream into two parts and add a blue matcha to one of them. Spread the cream on top of the base in  the cake form, make it first with a white layer, Leave it in freezer for an hour and then spread the another blue cream colour on top of the frozen white cream. With the second layer we keep cakes in the freezer for 4 hours, and then decorate the top with blueberries and blackberries.

    Enjoy! ☺



  • Butterfly Pea Flower-infused vodka Butterfly Pea Flower-infused vodka

    Warm weather is finally here, which calls for some seriously delicious summer cocktails.

    7.5 oz freshly squeezed lime juice
    6 oz soda water
    5 oz simple syrup
    5 oz St. Germain Elderflower Liqueur
    10 oz Dolin Blanc Vermouth
    12.5 Butterfly Pea Flower-infused vodka (see below)
    6 oz rosé cider or dry sparkling rosé

    Butterfly Pea Flower-infused vodka

    Butterfly Pea Flower-infused vodka

    Combine all ingredients except sparkling rosé in a punch bowl. Serve with soda water over ice. Top each glass with rosé cider or dry sparkling rosé, and garnish with a lavender sprig.

    For Butterly Pea Flower-infused Vodka:
    2-4 grams of Butterfly Pea Flowers
    1 bottle vodka

    Add flowers to vodka and infuse at room temperature for 24-72 hours ahead of time. The longer the infusion, the more color is extracted from flowers.)

    Courtesy of Gallow Green at The McKittrick Hotel in New York City

  • Spring field smoothie bowl

    Beautiful spring smoothie bowl with the natural colors and edible flowers from our shop ❤

    Blue part recipe 💙

    – 1 frozen banana

    – 1/4 cup oatmeal

    – 1/2 cup almond milk

    – 1  tablespoon Blue spirulina 

    – a pinch of vanilla.

    Direction: Mix all ingredients together and set aside in the freezer.


    Pink part recipe 💗

    – 1 frozen banana

    – 1/4 cup oatmeal

    – 1/2 cup almond milk

    – 1  tablespoon Pink pitaya 

    – a pinch of vanilla.


    Then mix the same mixture, but instead of blue spirulina, use 2 tsp pink pitaya powder instead (for pink color). Put both colour mixes in a bowl and decorate with cornflower petals and fruits. 🖤


    credit: itsleahwithanh

  • Natural blue coconut bar

    Do you love coconut?🤗

    Then this recipe is going to blow your mind. 💙 This no-bake recipe for coconut bars uses only a few simple ingredients. One bite of these coconut mermaid blue bars, and you’ll hooked🧜‍♀️


    – 1 cup shredded coconut
    – 3 tbsp coconut oil
    – 3 tbsp coconut milk
    – 1 tbsp honey
    – 1/2 tsp Blue Spirulina powder 
    – 1/2 teaspoon pure vanilla extract


    – Combine the shredded coconut with the blue spirulina powder in a mixing bowl.
    – Add the melted coconut oil, milk and honey, mix everything.
    – Pour the coconut milk and mix another time. Press the dough in a with baking paper lined baking dish. Freeze the Bars for 1-2 hours and cut it in Bars



    credit: _katnova_



  • Chia pudding with soft tofu cream parfait

    Tofu Cream




    Mix all ingredients in a blender and add your favourite colourings. There you have the best consistency pudding. You can use on top of your chia pudding. I used mine with yogurt chia pudding. Enjoy!


    credit: veganoperfavore


    Here’s a delicious concoction which calls for some fresh homemade ingredients.

    – 1 1/2 oz Hop Vodka
    – 4 oz homemade lemonade*
    – 2 oz blue cold brew**
    Method: In a highball glass filled with ice, add Hop Vodka & lemonade and stir. Float the blue cold brew on top.

    (Preparation main ingredients)
    – 1 part simple syrup ( 1/2 part cane sugar, 1/2 part water )
    – 1 part fresh lemon juice
    – 2 part water

    Method: Combine, stir and Chill.

    **Blue Cold Brew
    – 1 thumb sized piece of ginger, sliced thin
    – 4 mint leaves, torn or 1 mint tea bag
    – 1/8 cup Butterfly Pea Flowers

    Methods: Combine all ingredients with 2 L of cold water, and allow to steep for 24 hours and up to 72 hours. Strain and transfer to new serving container.


    credit: @cheerstohappyhour