Summer Cucumber Apple Green Tea


Summer is the season of endless events and fun activities under the sun, whether it's playing sport at the beach or hanging out with friends in a patio, it's all about enjoying the days of summer.

Sipping a cup of sweet ice-cold bubble tea would help staying hydrated and put smiles on faces. Today, we are going to make a great tasting bubble tea with apple, cucumber and green tea to cool off the heat. 

Cucumber is full of water and Vitamin C, it also brings a unique flavour to the bubble tea we are gonna make. Apple and green tea are two wonderful things that fits any occasions, this trio combination will award you with an eternal summer.

Ingredients

• 1/4 organic gala apple
• 1/4 small cucumber
• 1 tbsp honey
• 2 tea bags(Green tea)
• 1 Tbsp flax seeds
• 1 cup of water
• 1/2 cup apple juice
• tapioca pearls(optional)
• Ice cubes(optional)

Instructions

1. Wash the cucumber and apple thoroughly and chop the ingredient for blending.

              2. Put the ingredient in a blender and blend on low until the apple and cucumber are finely blended into tiny pieces.

3. Boil 1 cup of water and add the tea bags in the hot water for 10-12 minutes, put 1 tbsp of honey in the green tea at this time. Wait for the tea to cool down then put it in the fridge for 1 hour.

4. Mix the cooled tea with 1/2 cup of apple juice and add 2 tbsp of the blended cucumber and apple to the drink.

5. Add tapioca pearls or ice cubes if desired, enjoy immediately!

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   Zucchini and Enoki Mushroom Pancake(Korean Style)

Enoki mushroom contain strong antioxidant and they taste absolutely amazing in Korean style pancakes ;) !

Today, let's make an easy, crispy, mouth-watering Zucchini and Enoki mushroom pancake.

Ingredient:

100 gram of organic enoki mushroom, washed and chopped
1 small zucchini, juliened 
3/4 tsp salt
1/4 cup all-purpose flour
1 tbsp rice vinegar
1 tbsp soy sauce
1/2 tsp sesame oil
Olive oil

Directions:

1. Spray olive oil on frying pan and use medium heat to stir fry the enoki mushroom for 1 to 2 minutes

2. Use a mixing bowl and put the zucchini strands, salt and flour together, add 1/2 cup of water and pour into the skillet after mixing

3. Spread the batter as thin as possible and cook each side 3 to 4 minutes until the color turns to lightly brown

4. Mix together the rice vinegar, soy sauce and sesame oil as dipping sauce to serve with the pancake

Note: Add a small amount of onion and green onion in the batter to enhance the flavor of the pancake. 

Enjoy! ~~

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