Blood orange and passion fruit panna cotta with no refined sugars, a little less fat than the traditional method and more protein! Oh yeah! And it’s sexy enough to be the star of your Valentine’s Day dessert – guilt free! Happy almost Valentine’s Day friends. I hope you have some special plans with the one you love, whether is be a night out on the town or snuggled up at home watching your favorite shows…it’s all good.
Makes 6 4oz servings
1 1/2 tsp unflavored gelatin
2 tbsp cold water
1 cup non fat greek yogurt
1 cup half & half
2 tbsp honey
1 tsp vanilla bean paste or vanilla extract
2 tbsp freshly squeezed blood orange juice
In a small dish, mix gelatin powder and water together. Set aside
In a small saucepan, combine half & half with honey and simmer until bubbles begin to form around the edge of the pan. Remove from heat. Add gelatin and greek yogurt into the half & half – honey mixture. Whisk until smooth. Add vanilla and blood orange juice. Whisk again.
Pour into silicon molds or small jars. Refrigerate for 4 hours. Serve with passion fruit and blood oranges.
I am a sucker for mango sticky rice…
Have you ever tried it? Ooooh my goodness, it’s fantastic – sweet n slightly salt topped with coconut cream and fresh mangos. Gawwwww it’s one of my favorites! You might remember a post I did for Blessing Birdnest a few weeks back…well they sent me some more goodies, so I’ve been excited to experiment with more recipes!
Click here to read about Blessing Birdnest and learn more about the fascinating health benefits of the Swiftlet bird nests from Cepu, Central Java, Indonesia. These nests are rich in several amino acids, proteins and minerals and are believed to stimulate the regeneration of cells, enhance skin complexion and support your immune and respiratory system. FANTASTIC!
Here is a fun recipe for turning that fountain-of-youth bird nest into a delectable dessert.
½ cup coconut milk
1 jar Blessing Birdnest (5oz)
1/3 cup water
2 pinches salt (or to taste)
1 cup white long grain Thai sticky rice
2 tablespoons sugar
Fresh mango, cactus fruit, dragon fruit and passion fruit
Pour one cup of white long grain Thai sticky rice into a bowl and cover with water. Soak for 1 hour
Rinse rice and drain excess water
Transfer rice to a pot
Add coconut milk, Blessing Birdnest drink, water, salt and sugar
Cover pot with lid
Cook over medium-low heat for 30 minutes or until the rice has soaked up the liquid
Scoop rice onto a serving dish and top with sweet coconut cream, sesame seeds and fresh fruit.
Yes, you read that correctly. Bird nest; and I’m not talking about twigs and feathers here….this is a nest made from the magical saliva of the swiftlet bird found in Indonesia and South East Asia. Don’t knock it till you’ve tried it. And no, it doesn’t taste like the saliva you are thinking about. I would describe it as gelatinous glass noodles with a hint of sugarcane. It’s fantastic! These nests are highly prized in Chinese medicine – fit for the emperor of China with a long list of healthy benefits.
“These bird nests are rich in several amino acids, proteins and minerals and are believed to stimulate the regeneration of cells, enhance skin complexion and support your immune and respiratory system.” – Blessing Birdnest
Blessing Birdnest is a family business that originated in the 1980’s in Cepu, Central Java, Indonesia. A few years ago they developed a unique process for making bird nest drinks, using only the finest grade nests, water and sugarcane. A delicious taste with no added preservatives. This fountain-of-youth drink is available for people in the US! It is FDA approved and imported to southern California.
Blessings Birdnest practices responsible harvesting, ensuring the safety of their employees as well as the birds. They harvest each bird nest after the eggs hatch and the baby birds mature, to promote natural regeneration. They are deeply committed to maintaining a sustainable environment for the birds.
It’s been a hot summer here in California, so I was eager to experiment with a refreshing summer recipe that complimented its eastern Asian origin.
Passion Fruit Lemongrass Bird Nest Summer Sipper
2 cups (16oz) water
1 stalk of lemongrass
1 passion fruit
-In a small pot, boil 2 cups (16oz) water
-Cut lemongrass stalk into thin strips and place in boiling water. Boil until fragrant and water turns a light amber color.
-Strain water into 2 glasses over ice and discard the lemongrass stalks
-Add half a bottle of Blessing Birdnest drink to each glass
-Top with a spoonfull of passion fruit pulp and an extra stalk of lemongrass
-Add more ice if needed
#1 reason to celebrate…it’s my birthday (April 20th) OK a few days late…
#2 reasons it’s Friday and I just wanna sit down on the couch with my babe, relax and enjoy this drink and the glorious weekend vibes.
I teamed up with the very nice people at Powell & Mahoney to make this Mango Passion Green Tea Sour. Powell & Mahoney make vintage original cocktail mixers using only the finest juices, essential oils and pure cane sugar! Oh yeah! I’m excited that cocktail trends are straying away from artificial flavors and seeking out pure ingredients. Powell & Mahoney are committed to bringing you the world’s finest all-natural cocktail mixers. Thanks guys!
Mango Passion Green Tea Sour
*Makes 1 drink
2oz. green tea infused vodka (I use green tea blended with coconut, ginger and vanilla)*let tea infuse in the vodka overnight
3oz. P&M mango passion fruit
1oz. ginger soother
1/2 oz. lemon juice
1 tbsp agave
1/2 fresh passion fruit pulp
*Shake and strain into a chilled glass or over ice. Garnish with passion fruit and lemon twist
Raw passion fruit cream tart! Dairy and refined sugar free!
1/2 cup raw almonds
1/4 cup raw macadamia nuts
5 soft pitted dates
1 tsp. coconut oil
*Blend in a food processor until fine
1 cup of raw cashews (soaked in water for 2 hours)
juice from 3 limes
1 tbsp. pure maple syrup
1 tbsp passion fruit pulp
*Blend until smooth, add water 1 tsp. at a time until the filling becomes silky (like batter). Top with more passion fruit pulp and swirl with a toothpick before freezing. Freeze raw tart for 1 hour.