Starbucks Is Releasing the Coolest Color-Changing Cold Brew – but Only in Asia!

There’s good news and bad news about the latest drinks from Starbucks, but let’s start with the good news. Intriguing beverages like color-changing cold brew and a Macadamia Cocoa Cappuccino are arriving on menus on Feb. 20, and they look downright perfect. The bad news? They’re only available in select stores in Asia. But even though you won’t be able to order these limited-edition drinks in the US, you’ll want to partially satisfy your craving by checking out the drool-worthy descriptions.

The color-changing cold brew is made with an ingredient that has a naturally blue hue: butterfly pea flower tea. The Southeast Asian ingredient is paired with lemonade and cold brew for a uniquely refreshing take on iced coffee. In addition to the Butterfly Pea Lemonade Cold Brew, the Macadamia Coco Cappuccino and Tahitian Vanilla Macchiato sound equally delicious. We have a feeling these are going to show up on Instagram feeds immediately after they launch!

Starbucks Is Releasing the Coolest Color-Changing Cold Brew – but Only in Asia!

There’s good news and bad news about the latest drinks from Starbucks, but let’s start with the good news. Intriguing beverages like color-changing cold brew and a Macadamia Cocoa Cappuccino are arriving on menus on Feb. 20, and they look downright perfect. The bad news? They’re only available in select stores in Asia. But even though you won’t be able to order these limited-edition drinks in the US, you’ll want to partially satisfy your craving by checking out the drool-worthy descriptions.

The color-changing cold brew is made with an ingredient that has a naturally blue hue: butterfly pea flower tea. The Southeast Asian ingredient is paired with lemonade and cold brew for a uniquely refreshing take on iced coffee. In addition to the Butterfly Pea Lemonade Cold Brew, the Macadamia Coco Cappuccino and Tahitian Vanilla Macchiato sound equally delicious. We have a feeling these are going to show up on Instagram feeds immediately after they launch!

Creamy Cauliflower Wild Rice Soup

Vegan Creamy Cauliflower Wild Rice Soup | Running on Real Food

This creamy cauliflower wild rice soup is made with cauliflower, carrots and nutritional yeast for an extra flavourful, cheesy and healthy twist on wild rice soup. It’s vegan and gluten-free, high in protein and fibre, easy to make and tastes incredible. Wild Rice Soup Health Benefits This soup is very low in fat and it contains…

Read More

12 Intriguing Facts All Beginner Gardeners Should Know

Living in the generation post-Martha Stewart and residing in the middle of a city with abundant farmers markets, there wasn’t incentive for me to ever learn how to sow and harvest my own produce. However, I finally have an opportunity to grow a garden in raised beds, so I’m trying to chat up every gardener I know to gather facts for a beginner. Some of these tips surprised me – did you know lavender is a natural pest controller? These are the 12 most intriguing lessons I’ve learned thus far, so read on if you’ve got basic questions about getting into gardening for the first time.

Chia Seed Oatmeal with Tahini and Persimmon

Healthy Chia Seed Oatmeal With Tahini and Walnut | Running on Real Food

This healthy, chia seed oatmeal with tahini, persimmon and walnuts is rich in fibre, omega-3 essential fatty acids, protein and iron. It’s made with flax, chia seeds and walnuts for a boost in healthy fats and plant-based protein powder for added protein and sweetness. Cooked stovetop and topped off with chopped persimmon, walnuts and tahini,…

Read More

The Best Fluffy Blueberry Pancakes

FluffyBlueberryPancakes-4

Follow PBS Food on Pinterest

These are simple as can be but I love a good blueberry pancake. I live in Los Angeles and am ridiculously lucky that there are blueberries at the market every Sunday. They’re so pretty and flavorful. Of course, you can use frozen blueberries too. I’m just coming back from a trip to South America where everything was fresh and tasty.

FluffyBlueberryPancakes

FluffyBlueberryPancakes-2

I can’t wait to dive into making some of the recipes inspired by my trip, but first: pancakes. Whenever I’m away for an extended period of time, I want something comforting and simple. This fits the bill perfectly. This weekend is my first weekend home in a few weeks and I can’t wait to eat a pile of these with a cup of some Colombian coffee.

FluffyBlueberryPancakes-3

Happy weekend!

Blueberry Pancakes

Blueberry-Pancakes-horizontal

Comforting and simple, these fluffy blueberry pancakes are what you need to start off a productive weekend. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

print

Ingredients

  • Dry Mix:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt 
  • Wet Mix:
  • 1 1/4 cup buttermilk 
  • 1 large egg 
  • 1/4 cup melted butter
  • 3/4 cup fresh or frozen blueberries 

Directions

  1. Preheat your oven to 200 degrees F. Place a baking sheet in the oven. This is where we’re going to put the pancakes once they’re done cooking so they stay warm. 
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In a measuring cup or small bowl, measure out the buttermilk. Whisk in the egg, melted butter and honey until smooth.
  4. Preheat your cast iron pan or griddle over medium heat. When warm, brush with a teaspoon or two of oil or butter. (I favor oil because it doesn’t burn but man does butter taste good.) 
  5. Pour the liquid ingredients into the dry ingredients and mix until you no longer see any speckles of flour. Be sure not to over mix—this will result in tough pancakes. Add the blueberries and fold into the batter.
  6. Using a 1/4 cup measure, drop circles of batter onto your skillet. Don’t be shy to take your spatula and help shape the pancakes into circles. 
  7. Cook in batches, turning once, until golden brown on both sides, about 1 to 2 minutes. Transfer the pancakes to the oven to keep warm. Repeat with the remaining batter. Serve with maple syrup and pats of butter.

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

Vegan Chocolate Tahini Energy Bars

Nut-free gluten-free Vegan Chocolate Tahini Energy Bars

These nut-free, gluten-free, vegan chocolate tahini energy bars are made with just a handful of simple, whole food ingredients and they don’t require any baking. You’ll need tahini, dates, cacao powder, hemp seeds and plant-based protein powder. These wholesome ingredients combine into the most delicious homemade energy bars that are a breeze to make and…

Read More

15 Recipes That Are Kosher For Passover

April 22 marks the beginning of Passover, and all across the world, Jewish families will be enjoying their favorite Spring eats during Seder. For Pesach, we’ve gathered 15 kosher recipes for some mouthwatering inspiration, from mashed rutabagas to authentic Carnegie Deli matzo ball soup.

– Additional reporting by Anna Monette Roberts