Place 10 flowers of butterfly pea in a teapot. Pour one cup hot water into the flower and let it steep for 5 mins so the color will turn deep purple in shade.
Keep the flower aside. Fill the serving glass with ice cubes.
Then pour in the maple syrup, milk, and vanilla extract over the ice.
Next, pour the brewed blue butterfly pea tea slowly over the ice or using a spoon.
Rich, fudgy mocha bars made with adaptogenic mushrooms, dark chocolate, and espresso. Gluten-free, refined-sugar-free, and designed to support calm energy through the holiday season.
A festive, better-for-you holiday cookie featuring rosemary-infused honey and lemon-infused olive oil. This soft, lightly sweet oat cookie celebrates rosmarinic acid—a powerful plant compound found in rosemary—in the most delicious way.
