Bee Happy!!

honestbee

Bee happy! We’re now on Honestbee, and participating in their 11/11 sale, so most of our small yogurts are 10% off 🙂. Look for us on their app under Healthy Choices. Specific areas apply. #honestbeeph

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Vertis Alert!

Vertis alert! 🙂 See you this weekend! Please preorder by Wed. noon. #ayalavertis

Herbed Yogurt Cheese With Pistachios

Schmear your bread (toasted of course, for that crunch!) with this luxuriant spread resplendent with fresh flavors: yogurt cheese, lemon zest, EVOO, fresh basil (and other herbs, if you have), a dash of paprika, pink Himalayan salt, and chopped pistachios (just because they were there). Also known as labneh, yogurt cheese is a thicker version of Greek yogurt, which spreads like cream cheese but with the tang of yogurt. It’s rich and creamy, yet not cloying like cream cheese.

The same way you top your Greek yogurt with fruits and granola for your breakfast bowl, you can top your yogurt cheese with savory items: herbs, spices (ooh, I love smoked salt!)….this list is endless! And did I mention that this is so healthy and full of probiotics and protein? 🙂

Not-So-New Product Alert! Real Buttermilk!

Just a reminder……

Now available! Cultured #buttermilk! Thick and tangy, buttermilk’s acidity is used to create lighter cakes (its acidity reacts with baking soda) while giving it a delicious tang. It also is used in marinating chicken for the juicy and flavorful fried #chicken (a Southern specialty!). And of course, there are fluffy buttermilk #pancakes and #waffles! P350/L, P120/200ml. Watch out for pictures of our kitchen test.

Christmas Gift Packs 2018

Give the gift of health this Christmas. Our Christmas packages are:

1. Gift Bag 1: Yogurt Sampler Pack – P600

  •  1 200g strawberry yogurt
  •  1 200g mango yogurt
  • 1 200g lemon zest yogurt
  • 1 200g full cream unsweetened yogurt
  • 1 Pinkie’s Farm thermal lunchbox

2. Gift Bag 2: Dairy Collection – P575

  • 1 200g full cream unsweetened yogurt
  • 1 kesong puti
  • 1 unsalted butter
  • 1 Pinkie’s Farm thermal lunchbox

3. Gift Bag 3: Breakfast Bundle – P625

  • 1 200g Full cream unsweetened Greek yogurt
  • 1 kesong puti
  • 1 salted butter
  • 1 Pinkie’s Farm thermal lunchbox

4. Gift Bag 4: Buttermilk Pancakes Set – P770

  • 1L cultured buttermilk
  • 2 packs buttermilk premix
  • 2 packs chocolate chips
  • 2 half sticks salted butter
  • 1 Pinkie’s Farm thermal lunchbox

5. Gift Bag 5: DIY

  • 1 Pinkie’s Farm thermal lunchbox P250
  • Your choice of items (less 10% discount)

6. Gift Bag 6: Frozen Yogurt Bundle – P850

  • 6 120g frozen yogurts (any flavor)
  • 1 Pinkie’s Farm thermal lunchbox

Notes:

  1. All packs will contain dry ice to keep it cool.
  2. All packs will have a gift tag attached.
  3. We discourage putting milk in the gift bag as milk is more sensitive to temperature.
  4. For large orders, we might have to stagger the delivery as our quantities are limited.
  5. If you just want to buy the lunchbox, that will be P250

 

 

Breakfast Bowl Challenge Winners

@camgavino’s breakfast bowl was made with Greek yogurt, soy milk, chia seeds, granola, and mangoes.

 

@ruuuuthsrno has the right idea – breakfast food IS the best. Her bowl had chia seeds, granola, bananas, flax seeds, and Greek yogurt.

 

@hannahjarmin90 had this bowl of goodness filled with frozen bananas, mangoes, chia seeds soaked in low fat milk, kiwis, and flax seeds.

 

Thank you to everyone who joined our Breakfast Bowl Challenge last month and submitted inspiring breakfast creations using the products of Pinkie’s Farm, Take Root and The Healthy Grocery. Our 3 winners are posted here with their creative entries and their contents.

Hope this inspires everyone to eat a healthy breakfast everyday! Delicious and nutritious ingredients are easily available.

Buttermilk Cake Donuts

Cake donuts are heavier and denser than regular bready donuts so don’t expect the same product as your favorite Krispy Kreme.

This recipe is from NYTimes by Alison Roman. See the recipe (and video) here.

INGREDIENTS

FOR THE DOUGHNUTS:

  • 4 cups/960 milliliters vegetable oil, for frying, plus 3 tablespoons
  • 2 ⅔ cups/339 grams all-purpose flour, plus more as needed
  • ½ cup/101 grams granulated sugar
  • 2 ¼ teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ⅛ teaspoon ground nutmeg
  • ½ cup/113 grams sour cream
  • ½ cup/120 milliliters buttermilk
  • 1 large egg plus 1 large egg yolk

FOR THE VANILLA GLAZE:

  • 2 cups/204 grams confectioners’ sugar
  • ¼ cup/60 milliliters buttermilk, milk or water, plus more as needed
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  •  Sprinkles, toasted coconut flakes or chopped nuts, such as pecans, pistachios or hazelnuts (we used almond flakes and pistachios)

FOR THE CHOCOLATE GLAZE:

  • 1 ½ cups/185 grams confectioners’ sugar
  • ½ cup/47 grams cocoa powder
  • ¼ cup/60 milliliters buttermilk, milk or water, plus more as needed
  • ⅛ teaspoon kosher salt
  •  Sprinkles, toasted coconut flakes, flaky salt or chopped nuts, such as pecans, pistachios or hazelnuts

PREPARATION

  1. Make the doughnuts: Heat 4 cups/960 milliliters of oil in a large heavy bottomed pot (preferably wider than taller) over medium heat to 375 degrees.
  2. In a large bowl, whisk together flour, sugar, baking powder, kosher salt and nutmeg.
  3. In a medium bowl, whisk together sour cream, buttermilk, egg, egg yolk and 3 tablespoons oil. Add the wet ingredients to the dry, using a wooden spoon to gently mix just until a dough comes together (you want to keep it rather shaggy; do not overwork the dough).
  4. Transfer dough to a floured work surface and knead 4 or 5 times, just until no wet or dry spots remain, sprinkling in additional flour as necessary (dough should feel supple but not wet).
  5. Pat dough (no need to use a rolling pin here) to a thickness of about Âľ-inch. Using a 3 1/8- to 3 1/4-inch ring cutter, punch out as many circles as you can. Using a 1 ÂĽ-inch ring cutter, punch out the center of each circle. (Dipping the rings in flour before each cut helps to avoid sticking.) The scraps of dough can be gathered and gently pressed again two more times to cut the rest of the doughnuts, continuing to flour your work surface as needed.
  6. Working in batches, gently lower doughnuts into the oil (no more than 4 or 5 at a time). Fry on one side until deeply golden brown, about 2 minutes. Flip with tongs or a skimmer and continue to fry until golden brown and cooked through, another 2 minutes.
  7. Drain doughnuts on a wire rack lined with paper towels and proceed with remaining doughnuts, making sure the oil returns to temperature between batches.
  8. To make the vanilla glaze: In a medium bowl, whisk together powdered sugar, buttermilk, vanilla extract and salt until no lumps remain. Add additional buttermilk if necessary, 1 tablespoon at a time, to thin the glaze.
  9. Remove paper towel from wire rack. Dip each doughnut into the glaze on one side, letting excess drip back into the bowl, and return it to the wire rack. Sprinkle immediately with sprinkles, chopped nuts or toasted coconut.
  10. To make the chocolate glaze: In a medium bowl, whisk together powdered sugar, cocoa powder, buttermilk and salt until no lumps remain. Add additional buttermilk if necessary, 1 tablespoon at a time, to thin the glaze.
  11. Remove paper towel from wire rack. Dip each doughnut into the glaze on one side, letting excess drip back into the bowl, and return it to the wire rack. Sprinkle immediately with sprinkles, flaky sea salt, chopped nuts or toasted coconut.