Pink Wednesday // Summery webshop favorites

Mermaid vanilla nicecream parfait with chia pudding & greek yoghurt

Goodmorning lovelies, are you ready for the weekend? ♥

I have quite some quite action packed days ahead of me with lots of get togethers, dates and plans with friends, it feels good to sometimes have some very social days planned, but I am also a bit excited for Monday evening where I have planned to do nothing but watch Netflix and eat ice cream by myself in bed. #balance right? ;)

Today I want to share one of my newest colorful creations with you guys, I have been playing around with butterfly pea powder for a new project and it is not only a super fun way to create colorful new dishes, but it also has great nutritional value and studies shows promising results regarding its health benefits and qualities as a natural remedy with anti-inflammatory properties, anti asthmatic properties and anti ulcer properties to name a few.

I will write more about the butterfly pea flower in another post, but for now I just want to share this cute and colorful breakfast parfait I made with the powder yesterday. It was the perfect way to break my fast after a pretty intense trip to the gym on an empty stomach (I am experimenting with intermittent fasting at the moment, more about that soon!), but I would probably recommend that you normally divide this into two servings – unless you are very hungry ;)

Find more of my favorite parfait recipes right here! ♥

– Yields 1 large serving or 2 regular servings

Nicecream layer:
2 frozen bananas
1 deciliter (about 0.4 cup) milk (I used almond milk)
1/2-1 teaspoon pure vanilla powder
1 teaspoon butterfly pea powder
A little sweetener if needed (e.g. honey, maple syrup, stevia)

Chia pudding:
1 deciliter (about 0.4 cup) milk (I used almond milk)
3 tablespoons chia seeds
1/4 teaspoon pure vanilla powder
1 teaspoon butterfly pea powder – optional
A little sweetener if needed (e.g. honey, maple syrup, stevia)

Vanilla greek yoghurt
Granola (find recipes here)
Black currants

Start by making the chia pudding layer by simply stirring all ingredients* well together and then set it aside while you make the nicecream layer, this give it time to soak up the liquid and form a thick pudding like mixture.

Then make the nicecream layer by simply adding the frozen bananas (I chop them into little coins before freezing to make them easier to blend) along with the rest of the ingredients* to a high speeds blender or foodprocessor and pulse until you have a thick creamy nicecream – you might need to scrape down the sides a couple of times.

Layer the nicecream in one large jar or two regular glasses along with the chia pudding, vanilla greek yoghurt, granola and black currants, enjoy!

*to get a more vibrant blue color you can mix the butterfly pea powder with a tiny bit of warm water before adding it to the nicecream/chia pudding.


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