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Beni-Imo Latte

This healthy, cold Beni-Imo (Purple Sweet Potato) latte is made with only carefully selected purple sweet potatoes ground into powder, and mixed with almond milk and natural sweetener. The rich flavor of purple sweet potato spreads throughout your mouth. It’s a drink you’ll want to drink again and again:)

Servings: 1

Ingredients:

• 1-2 tsp Beni-Imo Powder

• 30-60ml Boiled Water 176°F  (80℃)

• 120 - 150ml Almond Milk (your choice of milk)

•  Add desired amount of ice cube

• Maple Syrup/Agave to taste

Instructions:

1. Sift the benni-imo powder into a bowl using a tea strainer.

2. Add sweeteners such as maple syrup to step 1, then add 30ml - 60ml of hot water at approximately 176°F. Mix well with a whisk or spoon until it becomes a paste.

3. Put some ice cubes in a glass and pour in cold almond milk.

4. Slowly pour in the beni-imo paste that you prepared in step 2, and it’s ready to drink!

Tip:

Pouring it slowly, as if hitting the ice, will help beni-imo and almond milk separate into two layers.

Yuzu Cream Cheese with Dried Fruits and Nuts

The cream cheese is topped with the classic combination of dried fruits and nuts with a Japanese twist. The secret ingredients of miso and our yuzu powder add a wonderful touch! This is a luxurious dish that will wow guests when you’re entertaining.

Servings: 3-4

Ingredients:

•  100g Fresh Homemade Cream Cheese

• 30g Dates (Substitute- Dried Fruits)

• 15g Roasted Walnuts

•  15g Roasted Hazelnuts

•  5g Miso

• ¼ tsp Yuzu Powder

• Honey or Agave to taste (optional)

Instructions:

1. Cut the dates into 1cm cubes, and crush the walnuts and hazelnuts into pieces that still retain their crunch.

2. Mix the miso and yuzu powder together, then mix with the cream cheese. Once the flavor is evenly flavored, mix in the dates and roasted nuts.

3. Place in a serving dish and pour honey/agave over the top as you wish.

TIP

In addition to cream cheese, we also recommend using other creamy cheese such as mascarpone and gorgonzola!

Matcha Baba Ghanoush

A baba ghanoush you’ve never tried before: Matcha Baba Ghanoush.
A fusion of Lebanese cuisine and Japanese matcha, this delicious dip surpasses the bitterness of matcha!

Servings: 4-5

Ingredients:

• 2pcs Italian Eggplants or Graffiti Eggplant

• 2 pcs Grated Garlic

• 2 tbsp Fresh Lemon Juice

• 1-2 tsp Sea Salt

• ¼ tsp Cumin

• 4 tbsp Tahini

• 2 tbsp E.V.O Oil (Preferable-Rice Bran Oil (Less prone to oxidation) add more if necessary for the taste

• A pinch of Smoked Paprika for garnish

Instructions:

1. Poke the eggplants and soak them in water for 1-2 hours to get rid of the scum.

2. Set the oven for 400°F, line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Roast the eggplant until the interior is very tender, about 45 minutes. It might take longer if you are using a large eggplant.

3. Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, drain the liquid with a strainer. Keep the liquid also.

4. Dump the eggplant into the bowl. Add the garlic, cumin, and lemon juice to the eggplant and stir well.

5. Add the tahini to the bowl and stir and mix thoroughly so that there is no separation. When stirring, slowly drizzle in the olive oil.

6. Add liquid from the eggplant if necessary to adjust the consistency.

7. Add matcha powder to enhance the flavor. Add some salt to taste if you would like.

8. Transfer the baba ghanoush to a serving bowl. Lastly, sprinkle parsley and smoked paprika on top. Serve with your home made pita bread, or crackers.