We know how to treat our sweethearts on Valentine's Day bit do we really know how to treat our own sweet hearts? A good gift is healthy but fun eating, that delivers a Cupid's arrow of both nutrition and flavor straight to us.You can not only eat something yummy but also one that's packed with benefits.
Dips are always a neat way of enjoying a snack Imagine a big bowl of one and munchies as your and your sweetie enjoy a romantic movie..One of the most . flavorful and easiest to make is guacamole. Avocados are especially heart healthy being loaded with potassium and also lutein for the eyes .Add mashed tomatoes, chopped onions and a tablespoon of olive oil for a superfood dip that's extra smooth and creamy.Salsa is another treat and it can be made both sweet and savory. For a tasty sweet one take a mix if strawberries , oranges along with pineapple chunks and mangoes and coarsely chop. Add some stevia to sweeten and a squirt of lemon juice to keep the fruit fresh to finish it off. Serve with cinnamon tortilla chips which are tortillas rebaked with a brushing of bitter and a dusting of cinnamon and brown sugar on top. Savory salsa can be made a variety of ways with everything from fiber rich black beans to tomatoes to one just made with onions and scallions. Pretzels can be a fun snack especially when they're served with homemade honey mustard. Use a good mustard like Colmans and dark wildflower honey. The last is bursting with antioxidants and enzymes.
Romantic meals can also be good for both your heart and sweetheart. Spaghetti (remember Lady and the Tramp) can be enjoyed with a good wine and candleight. Try a whole wheat pasta as opposed to a white flour based type.as for the sauce, again tomatoes are full of phytonutrients such as folate and lycoprene. For fun make a primavera sauce, This is a quick saute of not only tomatoes in olive oil and garlic but also , broccoli, cauliflower and onions,Indian food is also good for the heart. Curries are chock full of the spice cumin. Not only is it delicious and addictive but its' also rich in iron and antioxidants.You can also make masoor dal, a lentil paste that's loaded with turmeric and can be served with naan bread. This is a superfood meal if there ever was one.Lentils can aid in controlling diabetes along with helping dieters to lose weight,Tumeric is a spice, like cumin that can reduce the risk of certain cancers like colon and breast as well as fighting arthritis and Alzheimer's disease. Of course nothing beats a grilled salmon dinner and again served with gilled veggies is a meal that's good for both the heart and the brain.end with rich deep dark chocolate or better yet strawberries dipped in chocolate.
Treat both your sweet heart and your heart good today. Give both tasty foods that are rich in flavor and nutrients, Both will appreciate it.
Saturday, February 14, 2015
Friday, February 13, 2015
Lucky Foods For Friday The 13th
Today may be the case to avoid ladders and broken mirrors, but you can follow food superstitions to to have a lucky day . There are a few revolving around Friday the 13th, some are different, some rooted in truth.NIbble your way to good fortune by following them.
Most lucky foods are associated with New Year's however they're easily transferable to today's date..If you want to keep your money or make more then eat lentils, In Italy ,as in other countries the beans resemble gold coins so a meal made of them will bring good luck. On their own they're good for your health.They lower cholesterol and stabilize blood sugar.Another bean is the black eyed pea.It's usually considered a good luck food to have on New Year's Day but you can have them any day,cooke din lard or butter.Eat them anyway for the fiber content and for a dose of potassium.
Besides being downright delicious they're also good for your heart.The Spanish munch on grapes usually twelve on New Year's Eve but you can also have a handful of them on any Friday the 13th. Any kind of grape is a good snack, rich in iron and reservatol, an important phytonutrient that can lengthen one's life.
There are other food superstitions too, mostly coming out of lore.Never gift someone with a knife , let them pay for it, even if it's with a single penny. Bread usually considered wholesome and good has a dark side Slice it open to see if it has a lot of holes, If there are air bubbles, look out, those are portents of bad times ahead. To prevent this slice open a garlic clove to ward off the evil juju (along with scaring off vampires). Spilling salt can also bring about bad luck. To prevent this grab a pinch and sprinkle over your left shoulder. If you want a date for tomorrow night, then give the person you like oranges. They supposedly can make that person fall in love with you.Conversely never pour that person a cup of tea with the milk going first That will curse them and they will never get married. Better off giving them a cup of cappuccino. Bubbles in coffee means that money is coming.The more bubbles the more moolah, something to think about when you're at Starbucks.
Superstition is a funny thing. Many believe in it, especially when it involves food or drink. Do what you want on this day Friday the 13th to make your day lucky.
Most lucky foods are associated with New Year's however they're easily transferable to today's date..If you want to keep your money or make more then eat lentils, In Italy ,as in other countries the beans resemble gold coins so a meal made of them will bring good luck. On their own they're good for your health.They lower cholesterol and stabilize blood sugar.Another bean is the black eyed pea.It's usually considered a good luck food to have on New Year's Day but you can have them any day,cooke din lard or butter.Eat them anyway for the fiber content and for a dose of potassium.
Besides being downright delicious they're also good for your heart.The Spanish munch on grapes usually twelve on New Year's Eve but you can also have a handful of them on any Friday the 13th. Any kind of grape is a good snack, rich in iron and reservatol, an important phytonutrient that can lengthen one's life.
There are other food superstitions too, mostly coming out of lore.Never gift someone with a knife , let them pay for it, even if it's with a single penny. Bread usually considered wholesome and good has a dark side Slice it open to see if it has a lot of holes, If there are air bubbles, look out, those are portents of bad times ahead. To prevent this slice open a garlic clove to ward off the evil juju (along with scaring off vampires). Spilling salt can also bring about bad luck. To prevent this grab a pinch and sprinkle over your left shoulder. If you want a date for tomorrow night, then give the person you like oranges. They supposedly can make that person fall in love with you.Conversely never pour that person a cup of tea with the milk going first That will curse them and they will never get married. Better off giving them a cup of cappuccino. Bubbles in coffee means that money is coming.The more bubbles the more moolah, something to think about when you're at Starbucks.
Superstition is a funny thing. Many believe in it, especially when it involves food or drink. Do what you want on this day Friday the 13th to make your day lucky.
Thursday, February 12, 2015
Home Grown Choclate Bars
Imagine if you could just walk outside and pick a chocolate bar from a tree. That childhood dream is sort of coming true for artisanal candy makers. It seems some chocoholics are going the extra mile to make their own bars. This is a new trend and certainly exciting. Whenever you want customized candy you can have it. It's not quite that chocolate bar from a chocolate bar tree but almost.
Kim Severson got to interview the chocolatiers in yesterday's New York Times Food section. It was the Chocolate Issue where almost every article was cocoa centric. Making your own candy is nothing new however chocolate candy making is. It's attracting a number of different people, from parents wanting to give their allergy plagued children treats that haven't been made in factories where there are dairy or nuts to artesans who have experimented with creating other complicated foodstuffs from scratch.It is expensive. Chocolate making usually costs about $500 to start and the ingredients, namely cocoa beans, can be hard to find.Candy makers also need an electric Indian wet grinder. This is usually employed for grinding spices and looks sort of like a small food processor.This too is expensive but does get the job done.Then there's getting the actual cocoa beans . These too can be pricey as well. One chocolate maker, Jeffrey Hoffmeister of Seattle went one step further and bought coca orchids that later produce the bean.
The process itself is relatively easy The hulls are cracked and blown off with a simple blow dryer. This leaves the nibs which are then roasted..Raw cacao beans are roasted, similar to coffee beans. At this point, according to Ms. Severson they smell more like peanut butter.They and sugar put into the wet grinder where they're ground to a paste. This is a 24 hour process ending in a silky batter that is then poured into molds and left to harden.Some coco meisters add their own spin.Scott Witherow who started making his own bars and then expanded to a candy shop, gave his a Southern spin by subbing in brown sugar for white. He also elevated the oft hated white chocolate to another level with the addition of buttermilk.Some chocolate makers add bacon , whole peppercorns and other unusual ingredients to make the bars different . However it's the taste of the pure just made chocolate that's heavenly and should be appreciated.
Artesenal chocolate is heavenly. It is fresh made,without any preservatives marring the flavor. If you love chocolate and are adventurous, you can make it yourself. Imagine a worldl full of custom made chocolate bars , right from your kitchen.
Kim Severson got to interview the chocolatiers in yesterday's New York Times Food section. It was the Chocolate Issue where almost every article was cocoa centric. Making your own candy is nothing new however chocolate candy making is. It's attracting a number of different people, from parents wanting to give their allergy plagued children treats that haven't been made in factories where there are dairy or nuts to artesans who have experimented with creating other complicated foodstuffs from scratch.It is expensive. Chocolate making usually costs about $500 to start and the ingredients, namely cocoa beans, can be hard to find.Candy makers also need an electric Indian wet grinder. This is usually employed for grinding spices and looks sort of like a small food processor.This too is expensive but does get the job done.Then there's getting the actual cocoa beans . These too can be pricey as well. One chocolate maker, Jeffrey Hoffmeister of Seattle went one step further and bought coca orchids that later produce the bean.
The process itself is relatively easy The hulls are cracked and blown off with a simple blow dryer. This leaves the nibs which are then roasted..Raw cacao beans are roasted, similar to coffee beans. At this point, according to Ms. Severson they smell more like peanut butter.They and sugar put into the wet grinder where they're ground to a paste. This is a 24 hour process ending in a silky batter that is then poured into molds and left to harden.Some coco meisters add their own spin.Scott Witherow who started making his own bars and then expanded to a candy shop, gave his a Southern spin by subbing in brown sugar for white. He also elevated the oft hated white chocolate to another level with the addition of buttermilk.Some chocolate makers add bacon , whole peppercorns and other unusual ingredients to make the bars different . However it's the taste of the pure just made chocolate that's heavenly and should be appreciated.
Artesenal chocolate is heavenly. It is fresh made,without any preservatives marring the flavor. If you love chocolate and are adventurous, you can make it yourself. Imagine a worldl full of custom made chocolate bars , right from your kitchen.
Wednesday, February 11, 2015
The NYT's Food's Chocolate Issue
Chocoholics should rejoice. The New York Times Food section published chocolate issued their first ever Chocolate issue today. This is an homage to the food of the Aztecs as well as sweet lovers everywhere.It's chock full of great recipes and ideas for Valentine's Day gifts. Any are perfect for making this Saturday special.
Recipes abound as well as ideas for what to drink with it.One of the most elaborate is Melissa Clark's chocolate icebox cake. This is the labor intensive version of the one made with the store bought wafers and Cool Whip. If you have time make this but it does require a lot of work The chocolate wafers are made from scratch using Dutch process cocoa while the cream has not only a splash of bourbon mixed with dark brown sugar and maple syrup. This is hard work enough but then Ms. CLark shapes the cookies and whipped cream into a heart shape and drizzles melted dark chocolate over the whole cake . For those looking for something easier she does include a rich chocolate pound cake topped off with an ooey gooey streusel made with cocoa powder , buttery crumbs and chocolate chips..It's also sprinkled before the batter is poured which means a nice surprise on the bottom. She rounds it out with a pot de crème served with crème fraiche. For lighter , yet still richly decadent treat try Martha Rose Shulman's Dark Chocolate Mint Sorbet. This is a healthy treat without dairy and eggs.It's a mix of mild honey cooked with sugar and then added to dark chocolate. Mint tea and peppermint extract give it that refreshing kick.
Then there's the age old question: what wine goes well with chocolate?Eric Asimov discusses that in his weekly Pour column. He experimented with solid chocolate bars,pairing milk, dark and extra dark with different wines. The milk kind surprisingly works well with a variety of different vintages.Mr. Asimov tried it with Malmsey ,a sweet wine, better suited to a Jane Austen novel.It worked well with the candy with both bringing out the others' different notes. Madiera and port are also good, being better paired with the darker chocolates. The reason these work is that they're fortified wines ,
wines that has neutral spirits , basically a water addition, add mid fermentation to slow down the alcohol conversion. Another option is the sweet Hungarian wine Tokaji Aszu which is un fortified. The grapes have been injected with botrytis, the famed noble rot which gives the wine a flavor of mixed oranges and apricots. The Chocolate issue also has some neat gift suggestions as well as an article on artisanal home made chocolates (more on that tomorrow)Any one, from the rich chocolate spreads to the special Brazilian bonbons would make a wonderful gift.
It's really chocolate that makes the world go round, not love. That was obvious in today's New York Times Food section. It is full of yummy recipes and ideas for making Valentine's Day that much sweeter!
Recipes abound as well as ideas for what to drink with it.One of the most elaborate is Melissa Clark's chocolate icebox cake. This is the labor intensive version of the one made with the store bought wafers and Cool Whip. If you have time make this but it does require a lot of work The chocolate wafers are made from scratch using Dutch process cocoa while the cream has not only a splash of bourbon mixed with dark brown sugar and maple syrup. This is hard work enough but then Ms. CLark shapes the cookies and whipped cream into a heart shape and drizzles melted dark chocolate over the whole cake . For those looking for something easier she does include a rich chocolate pound cake topped off with an ooey gooey streusel made with cocoa powder , buttery crumbs and chocolate chips..It's also sprinkled before the batter is poured which means a nice surprise on the bottom. She rounds it out with a pot de crème served with crème fraiche. For lighter , yet still richly decadent treat try Martha Rose Shulman's Dark Chocolate Mint Sorbet. This is a healthy treat without dairy and eggs.It's a mix of mild honey cooked with sugar and then added to dark chocolate. Mint tea and peppermint extract give it that refreshing kick.
Then there's the age old question: what wine goes well with chocolate?Eric Asimov discusses that in his weekly Pour column. He experimented with solid chocolate bars,pairing milk, dark and extra dark with different wines. The milk kind surprisingly works well with a variety of different vintages.Mr. Asimov tried it with Malmsey ,a sweet wine, better suited to a Jane Austen novel.It worked well with the candy with both bringing out the others' different notes. Madiera and port are also good, being better paired with the darker chocolates. The reason these work is that they're fortified wines ,
wines that has neutral spirits , basically a water addition, add mid fermentation to slow down the alcohol conversion. Another option is the sweet Hungarian wine Tokaji Aszu which is un fortified. The grapes have been injected with botrytis, the famed noble rot which gives the wine a flavor of mixed oranges and apricots. The Chocolate issue also has some neat gift suggestions as well as an article on artisanal home made chocolates (more on that tomorrow)Any one, from the rich chocolate spreads to the special Brazilian bonbons would make a wonderful gift.
It's really chocolate that makes the world go round, not love. That was obvious in today's New York Times Food section. It is full of yummy recipes and ideas for making Valentine's Day that much sweeter!
Tuesday, February 10, 2015
Almonds Healthy, Versatile And Fun
Yummy foods are just that but usually bad for you . Healthy foods are good for you but taste like cardboard. However there is a happy medium in the humble almonds. It makes a great nibble but also an interesting addition to meals from breakfast to dinner. Best of all it has so many benefits for almost every inch of your body.
Almonds are one of the oldest nuts around. They are a cousin of a peach , surprisingly and the wild form is highly poisonous, being filled with prussic acid or cyanide.The name comes from the old French almande which derives from the Greek amygdala The Greek name is also used to described the almonds shaped portion of the brain amygdala. Remnants were found in Jordan as early as 3000, BCE during the Bronze Age. They are grown throughout Europe and as far north as Iceland. California has the largest almond production in North America. They are eaten the world over from cookies in Italy and China to salted street snacks in Iran. They are also one of the most nutritionally dense foods in the world., being super rich in Vitamin E. They're chock full of the various Vitamin Bs too and are saturated in five minerals: magnesium, copper, calcium, manganese and potassium.It is lethal to those who have allergies and American almonds are first pasteurized to prevent salmonella. The nut is also made into a milk which is a great alternative to soy and also as a butter similar to peanut butter.
ALmonds can be used in almost every meal. Add some slivered ones to oatmeal or cereal for crunch and flavor. Spiced almonds are always a fun snack to make for yourself or for friends.Toss almonds with cayenne pepper and cumin for a savory nibble with heat. For a sweet crunch sub in cinnamon and stevia or stevia and cocoa powder. You can also first bathe them in a sweet syrup of honey and water first to make the seasonings stick. Almonds are downright yummy in salads. Try an Oriental style one, chock full of chicken strips, mandarin orange slices and almonds. Another idea is combining almonds , cranberries and blue cheese together with Romaine lettuce and a sweet carrot ginger dressing. Ground almonds are a great low calorie crust for chicken ,fish and even pork One of the most classic dishes is stringbean almondine. This French classic is easy to make with sauting the nuts and green beans in butter.Almonds are big in Spain and it's evident in their desserts.Try a Mallorcan almond cake, a mix of ground almonds eggs lemon and sugar.It is then baked and served with almond ice cream. Hoemmade almond cookies are also a nice dessert as is the exotic almond pudding which can be made with bananas or peaches.
If you want a tasty and healthy food then eat almonds. They can be a part of your breakfast lunch or dinner. They're a great snack ,plain r spiced and are an elegant ingredient in desserts. Their versatility is boundless, perfect for hoe chefs who want to expand their expertise with healthy ingredients
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Almonds are one of the oldest nuts around. They are a cousin of a peach , surprisingly and the wild form is highly poisonous, being filled with prussic acid or cyanide.The name comes from the old French almande which derives from the Greek amygdala The Greek name is also used to described the almonds shaped portion of the brain amygdala. Remnants were found in Jordan as early as 3000, BCE during the Bronze Age. They are grown throughout Europe and as far north as Iceland. California has the largest almond production in North America. They are eaten the world over from cookies in Italy and China to salted street snacks in Iran. They are also one of the most nutritionally dense foods in the world., being super rich in Vitamin E. They're chock full of the various Vitamin Bs too and are saturated in five minerals: magnesium, copper, calcium, manganese and potassium.It is lethal to those who have allergies and American almonds are first pasteurized to prevent salmonella. The nut is also made into a milk which is a great alternative to soy and also as a butter similar to peanut butter.
ALmonds can be used in almost every meal. Add some slivered ones to oatmeal or cereal for crunch and flavor. Spiced almonds are always a fun snack to make for yourself or for friends.Toss almonds with cayenne pepper and cumin for a savory nibble with heat. For a sweet crunch sub in cinnamon and stevia or stevia and cocoa powder. You can also first bathe them in a sweet syrup of honey and water first to make the seasonings stick. Almonds are downright yummy in salads. Try an Oriental style one, chock full of chicken strips, mandarin orange slices and almonds. Another idea is combining almonds , cranberries and blue cheese together with Romaine lettuce and a sweet carrot ginger dressing. Ground almonds are a great low calorie crust for chicken ,fish and even pork One of the most classic dishes is stringbean almondine. This French classic is easy to make with sauting the nuts and green beans in butter.Almonds are big in Spain and it's evident in their desserts.Try a Mallorcan almond cake, a mix of ground almonds eggs lemon and sugar.It is then baked and served with almond ice cream. Hoemmade almond cookies are also a nice dessert as is the exotic almond pudding which can be made with bananas or peaches.
If you want a tasty and healthy food then eat almonds. They can be a part of your breakfast lunch or dinner. They're a great snack ,plain r spiced and are an elegant ingredient in desserts. Their versatility is boundless, perfect for hoe chefs who want to expand their expertise with healthy ingredients
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Monday, February 9, 2015
Crepes Celeste A Taste Of France
Food court food is just that , your usual mix of tacos, burgers and pizza.If you're lucky there is more exotic fare like teriyaki or spaghetti. Luckily there's an upstart in the group, Crepes Celeste. It a breath of fresh French air for the palate.
Crepes Celeste brings French crepes to the masses.Forty years ago most malls and downtowns had A Magic Pan Restaurant This chain was great. They offered all sorts of lunch, dinner and dessert crepes. along with Salad Nicoise. They continued until 2005 when they were bought out by a company called Lettuce Entertain You,,They disappeared and anything even vaguely Gallic disapeared from the landscape. Crepes, both savory and sweet were now hard to find. Luckily Celeste's came in and brought two favorites, crepes and macarons. The creators combined American flavors with artisanal French city and country cooking,For crepe lovers this is a dream come true. There are fresh veggies that can be combined with meats and cheeses.Celeste's even offers a breakfast crepe that you can order at any time.There are also turkey crepes as well along with one based on a roast beef sandwich.There is even one with a Mexican twist to it and one with pesto. The sweet crepes feature the classic Parisian street crepe with sugar and butter topped with a squeeze of lemon.There is also a clever Gallic homage to s'mores, full of marshmallows, dark chocolate and Graham cracker crumbs.
I have tried both their ham and cheese along with the vegetable one. Both have made me their number one fan. The crepes are made fresh, right in front of the diner, They are the traditional crepes of Brittany in northwestern France where the dish orginated. They are the perfect bed for the ingredients.I tried their ham and cheese, good and the vegetarian even better. I love this last. A smear of creamy ricotta is slathered on the crepe , then fresh sauted veggies, such as eggplant, onions and tomatoes isthen laid on top. The crepe is then deftly folded into thirds so that the filling is safely tucked inside. A decorative blob of more ricotta is put on top (the ham had a curl of extra ham on it) with a squiggle of cooked pepper. The flavors are so perfect together, the cheese's creaminess mixes with the tang of all the veggies cooked together. The accompanying slad of just romaine and shredded carrot was also perfect, especially with the sublime French dressing. This week I am adding one of the dessert crepes for dessert.
Celeste Crepes brings back the return of Gallic fare to the malls .It is a breath of l'air fraiche to a landscape full of burgers and tacos. Try one and enjoy the sophisticated simplicity of it
Crepes Celeste brings French crepes to the masses.Forty years ago most malls and downtowns had A Magic Pan Restaurant This chain was great. They offered all sorts of lunch, dinner and dessert crepes. along with Salad Nicoise. They continued until 2005 when they were bought out by a company called Lettuce Entertain You,,They disappeared and anything even vaguely Gallic disapeared from the landscape. Crepes, both savory and sweet were now hard to find. Luckily Celeste's came in and brought two favorites, crepes and macarons. The creators combined American flavors with artisanal French city and country cooking,For crepe lovers this is a dream come true. There are fresh veggies that can be combined with meats and cheeses.Celeste's even offers a breakfast crepe that you can order at any time.There are also turkey crepes as well along with one based on a roast beef sandwich.There is even one with a Mexican twist to it and one with pesto. The sweet crepes feature the classic Parisian street crepe with sugar and butter topped with a squeeze of lemon.There is also a clever Gallic homage to s'mores, full of marshmallows, dark chocolate and Graham cracker crumbs.
I have tried both their ham and cheese along with the vegetable one. Both have made me their number one fan. The crepes are made fresh, right in front of the diner, They are the traditional crepes of Brittany in northwestern France where the dish orginated. They are the perfect bed for the ingredients.I tried their ham and cheese, good and the vegetarian even better. I love this last. A smear of creamy ricotta is slathered on the crepe , then fresh sauted veggies, such as eggplant, onions and tomatoes isthen laid on top. The crepe is then deftly folded into thirds so that the filling is safely tucked inside. A decorative blob of more ricotta is put on top (the ham had a curl of extra ham on it) with a squiggle of cooked pepper. The flavors are so perfect together, the cheese's creaminess mixes with the tang of all the veggies cooked together. The accompanying slad of just romaine and shredded carrot was also perfect, especially with the sublime French dressing. This week I am adding one of the dessert crepes for dessert.
Celeste Crepes brings back the return of Gallic fare to the malls .It is a breath of l'air fraiche to a landscape full of burgers and tacos. Try one and enjoy the sophisticated simplicity of it
Saturday, February 7, 2015
Bai Drinks A Burst Of Flavor And Health
For soda drinkers like myself it is hard to wean off the sweet stuff. Pepsis addictive, don't even get me started on the allure of Dr. Pepper. Yet they are not healthy, being one of the causes of obesity in the US. Luckily for everyone, including myself, there is Bai, an antioxidant beverage that in both juice and carbonated form.
One of the best things about this company is that it is creating jobs and revenue for the people of Indonesia. The people there help in creating the drink ,made with th e antioxidant rich coffeefruit, the fruit surrounding the coffee bean(don't worry there's no caffeine in them).It was first made in Princeton New Jersey by the company founder. Ben Weiss.Mr Weiss had a twenty year history in the beverage industry so it was natural to create his own drink, an antioxidant infusion that anyone , from kids to grandparents would enjoy., The drink's name BAI is Chinese for pure which it is(Bai also is an acronym for botanical antioxidant infusions }. Sweetening comes from erythritol, a natural plant based low calorie sweetener derived from plant lichens . It has been around for over 160 years first made by British chemist John Stenhouse. There is also the addition of white tea to give it a slightly caffeinated kick.The drinks are only five calories each and the Bai Bubbles are sold in generous 12 ounce cans.
I love the Bai Bubbles. I first tried their Gimbi Pink Grapefruit and was instantly hooked. The astringent taste is intoxicating, reminiscent of Pellegrino 's Grapefruit sparkling water.There is definitely grapefruit juice in it and it's far from being sour .Their Peru Pineapple is another tasty thirst quencher, incredibly refreshing and tropical - perfect to drink on this cold winter days inspiring dreams about warm sunny islands .I also like Bai's Indonesia Nashi pear flavor too. There are very few pear drinks out there and this on is unique. It is like the fruit but carbonated. It even has that earthy aftertaste pears are known for. I will definitely be bringing the Bai BUbblers with me to the beach this summer. My next try is the Bai5. The Brasilia Blueberry ,Tanzania Lemonade Tea and Limu Lemon are on my radar.These drinks are the perfect transitions to drinking healthy , especially if you're addicted to sugary sweet cola and iced tea fat bombs.
Bai infused drinks are th eperfect antidote for all those sugary colas and teas. switch over to them today and enjoy their refreshing sparkly taste.They;re a treat for your taste buds and your palate.
One of the best things about this company is that it is creating jobs and revenue for the people of Indonesia. The people there help in creating the drink ,made with th e antioxidant rich coffeefruit, the fruit surrounding the coffee bean(don't worry there's no caffeine in them).It was first made in Princeton New Jersey by the company founder. Ben Weiss.Mr Weiss had a twenty year history in the beverage industry so it was natural to create his own drink, an antioxidant infusion that anyone , from kids to grandparents would enjoy., The drink's name BAI is Chinese for pure which it is(Bai also is an acronym for botanical antioxidant infusions }. Sweetening comes from erythritol, a natural plant based low calorie sweetener derived from plant lichens . It has been around for over 160 years first made by British chemist John Stenhouse. There is also the addition of white tea to give it a slightly caffeinated kick.The drinks are only five calories each and the Bai Bubbles are sold in generous 12 ounce cans.
I love the Bai Bubbles. I first tried their Gimbi Pink Grapefruit and was instantly hooked. The astringent taste is intoxicating, reminiscent of Pellegrino 's Grapefruit sparkling water.There is definitely grapefruit juice in it and it's far from being sour .Their Peru Pineapple is another tasty thirst quencher, incredibly refreshing and tropical - perfect to drink on this cold winter days inspiring dreams about warm sunny islands .I also like Bai's Indonesia Nashi pear flavor too. There are very few pear drinks out there and this on is unique. It is like the fruit but carbonated. It even has that earthy aftertaste pears are known for. I will definitely be bringing the Bai BUbblers with me to the beach this summer. My next try is the Bai5. The Brasilia Blueberry ,Tanzania Lemonade Tea and Limu Lemon are on my radar.These drinks are the perfect transitions to drinking healthy , especially if you're addicted to sugary sweet cola and iced tea fat bombs.
Bai infused drinks are th eperfect antidote for all those sugary colas and teas. switch over to them today and enjoy their refreshing sparkly taste.They;re a treat for your taste buds and your palate.
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