I’m someone that consumes lots of sodium because.. I can’t lie, I love my salty food! (PS. I’ve been trying to be more diligent with controlling it😭), So struggling w a puffy morning face has been a norm for me and that’s just .. 🙅🏻‍♀️

Incorporating Eu Yan Sang’s Elim-Puf into my daily routine has helped me to increase daily trips to the loo, reduce water retention and bloated ness/puffiness significantly! I now wake up to a leaner body and less-puffy face!

Because this needs to be dissolved in a glass of water, my water intake has also went up and I’ve enjoyed all the other benefits of drinking more h2o too (clearer skin, hydration, etc)😍 best part, it’s 100% natural!

👉🏼 Available in stores at all Eu Yan Sang’s outlets

#EuYanSangSG

Slow down , still , with space , with the rhythm, and the light is dissolved with you , inner sights and outer light . Everything connect, to the earth , to the universe, we all just being .

放慢每一個動作，動作中還有細節，還有一點韻律，就像慢動作的影片，從內在的光景開始播放，與外在的光芒緩慢的相融，就像咖啡融入奶，緩慢地成為獨特的拿鐵（抱歉老詩最近煮婦當久喜歡用吃的作連結😆）當你能在練習中感受到這些獨特的美味與細節，將會發現萬事萬物都是連結的，連著大地，連結著宇宙，而我們，活在此時的我們也只是存在，單純的存在於這一瞬間。

Ps.對了～本週開始的線上課都是單堂報名唷😉🤎

#老詩練習日記
#slowmotion
#yogapractice
#lovethelight

His Banner Over me is Love!

“He brought me to the banquet hall. His banner over me is love.” (Song of Solomon‬ ‭2:4‬ ‭WEB‬‬)

In a Jewish wedding, the wedding couple get married under a canopy called a “Chuppah” which consists of a big sheet (like a banner) stretched out over four standing poles.

This scene is a picture of two people in love sealing their marriage by a covenant.

Imagine Jesus standing with you under the canopy, affirming His love for you. He sealed the New Covenant of Grace for you by shedding His own precious blood.

Perhaps that is why I was led to color the carpet as red because we are standing upon the foundation established by His blood.

““You shall make a veil of blue, and purple, and scarlet, and fine twined linen, with cherubim. The work of the skillful workman shall it be made.” (Exodus‬ ‭26:31‬ ‭WEB‬‬)

Without realizing it until the picture was done, the colors I used reflect the four colors of the veil in the Tabernacle, and the golden wings of the cherubim on the Ark of the Covenant. The Chuppah is like a tabernacle—you are preserved from the corruption of the world and kept from harm in God’s dwelling place.

“For the woman that has a husband is bound by law to the husband while he lives, but if the husband dies, she is discharged from the law of the husband.” (Romans‬ ‭7:2‬ ‭WEB‬‬)

A covenant between two is dissolved when one of the two parties dies.

You already died once when you first placed your faith in Jesus. You shared in His death at the cross, His burial, and His resurrection. This means that the covenant between you and God can never become null and void!

When you know that you are united with Jesus by an everlasting covenant, you will not be afraid of falling out of His favor or of any enemies.

His banner over you is love. Just look up and see His love spreading out over you, enveloping you, keeping you safe and protected under the shelter of God!

Keep studying God’s word and growing in your understanding of His ways. Our Patreon community is currently on a Bible study series called “My Faith Declarations” which looks at the Spirit-inspired utterances of the authors of the Psalms. They wrote about the trials and tribulations they experienced, so the book of Psalms is very relatable.

By turning their faith declarations into our own, we can learn how to overcome similar circumstances in life through faith in the Lord! Become a “God Every Morning” tier or above patron on Patreon to receive this reward, daily devotionals by email, and also all my eBooks. Thanks for being a blessing to this ministry: http://Patreon.com/miltongohblog

甘くてスパイシーな風味が独特のアジアのドリンクのご紹介です！
本格的な作り方でハマっちゃうこと間違いなし♪
お好みに合わせて、ぜひ作ってみてくださいね！

アジアのドリンク4選

〈マンゴーラッシー〉
1人分

材料：
マンゴー　1個
砂糖　大さじ1
牛乳　240ml
無糖ヨーグルト　245g

作り方：
1. マンゴーを縦に切って種を取り除く。グラスの縁で皮を剥く。
2. マンゴー、砂糖、牛乳、無糖ヨーグルトをミキサーに入れ、滑らかになるまでかくはんする。
3. グラスに注いだら、完成！

〈タイアイスティー〉
2人分

材料：
■紅茶
水　1L
タイティーの茶葉　25g
■シロップ
砂糖　400g
水　360ml
■盛り付け
氷　35g
牛乳　30ml
生クリーム　30ml

作り方：
1. 鍋に水1Lとタイティーの茶葉を入れ、強火で熱す。沸騰したらすぐに茶こしを通して耐熱容器に注ぐ。常温になるまで冷ます。
2. シロップを作る。小鍋に砂糖と水360mlを入れて熱し、砂糖が溶けるまで沸騰させる。
3. 2つのグラスに氷を分け入れる。(1)を240ml、(2)をお好みの分量、牛乳、生クリームを注ぐ。よく混ぜたら、完成！

〈ベトナムコーヒー〉
1人分

材料：
チコリコーヒー（粉）大さじ1
練乳　大さじ2
熱湯　240ml

作り方：
1. ベトナムコーヒーフィルターにチコリコーヒーを入れる。上から中蓋を被せる。
2. 練乳をグラスの底に入れる。
3. (1)をグラスの上にのせ、フィルターに熱湯を注ぐ。上蓋をのせ、コーヒーが完全に抽出されるまで待つ。
4. 練乳が溶けるようによく混ぜたら、完成！

〈台湾タピオカミルクティー〉
2人分

材料：
■紅茶
水　480g
紅茶ティーバッグ　6個
■タピオカとシロップ
水　960ml
ブラックタピオカ （乾燥）50g
ブラウンシュガー　440g
熱湯　240ml
■盛り付け
氷　30g
牛乳　30ml
生クリーム　30ml
タピオカ用ストロー

作り方：
1. 紅茶を作る。鍋に水480mlとティーバックを入れ、強火で熱す。沸騰したら火から下ろし、冷ます。
2. タピオカとシロップを作る。鍋に水960mlを入れて沸騰させる。タピオカを入れ、柔らかくなるまで20分程茹でる。
3. タピオカをざるにあけ、ざるをボウルに入れる。ブラウンシュガーと熱湯240mlを加え、ブラウンシュガーが溶けるまで混ぜる。 30分寝かした後、タピオカとシロップを分けて保存する。
4. 2つのプラスチック容器にタピオカ50gを分け入れる。氷を入れ、シロップをお好みの分量、(1)を240ml、牛乳、生クリームを注ぐ。
5. タピオカ用ストローでよく混ぜたら、完成！

===

Delicious Asian Drinks

〈Mango Lassi〉
for 1 serving

Ingredients:
1 mango
1 tablespoon sugar
1 cup milk(240 mL)
1 cup plain yogurt(245 g)

Preparation:
1. Cut the mango in half lengthwise, around the pit.
2. Press the mango halves down along the edge of glass to separate the flesh from the skin.
3. Add the mango to a blender, along with the sugar, milk, and yogurt. Blend until smooth.
4. Pour the mango lassi into a glass.
5. Enjoy!

〈Thai Iced Tea〉
for 2 servings

Ingredients:
THAI TEA
4 cups water(1 L)
1 cup thai tea leaves(25 g)
SIMPLE SYRUP:
2 cups sugar(400 g)
1 ½ cups water(360 mL)
ASSEMBLY:
½ cup ice(35 g)
simple syrup, to taste
1 cup thai tea(240 mL)
¼ cup half & half(60 mL)

Preparation:
1. In a large pot over high heat, combine the water and Thai tea leaves. Bring the tea to a boil, then immediately pour the tea through a strainer into a heat-proof vessel to remove the tea leaves. Let the tea cool to room temperature.
2. Make the simple syrup: in a small pot over high heat, combine the sugar and water. Bring to a boil and cook, stirring occasionally, until the sugar has dissolved and the syrup is clear.
3. Assemble the tea: divide the ice between 2 glasses, then add simple syrup, tea, and half-and-half.
4. Stir before serving.
5. Enjoy!

〈Vietnamese Coffee〉
for 1 serving

Ingredients:
1 tablespoon ground chicory coffee
2 tablespoons sweetened condensed milk
1 cup hot water(240 mL)

Preparation:
1. Pour the ground coffee into a Vietnamese phin filter base. Place the phin filter strainer on top of the coffee.
2. Pour the sweetened condensed milk into a glass.
Place the phin assembly on top of the glass. Pour hot water into the phin filter. Place the phin filter lid on top and let the coffee drip through the filter into the glass.
3. Stir well before serving.
4. Enjoy!

〈Taiwanese Bubble Tea〉
for 2 servings

Ingredients:
BLACK TEA
2 cups water(480 g)
6 black tea bags
TAPIOCA PEARLS AND BROWN SUGAR SYRUP
½ cup medium black tapioca pearls(50 g)
2 cups brown sugar(440 g)
1 cup hot water(240 mL)
ASSEMBLY
½ cup tapioca pearls(50 g), cooked
½ cup ice(30 g)
brown sugar syrup, to taste
1 cup black tea(240 mL), chilled
¼ cup half & half(60 mL)
2 wide-opening straws

Preparation
1. In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
2. Bring a medium pot of water to boil over high heat. Once the water is boiling, add the tapioca pearls and boil until softened, about 20 minutes.
3. Drain the pearls through a strainer.
4. Set the strainer with the pearls over a medium bowl. Add the brown sugar to the strainer and pour the hot water over.
5. Stir to dissolve the brown sugar. Soak the pearls in brown sugar syrup for 30 minutes, then store the bubbles and syrup separately until ready to serve.
6. Assemble the tea: Divide the pearls and ice between 2 glasses, then add the brown sugar syrup, tea, and half and half.
7. Stir with a wide-opening straw, then serve.
8. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

見て楽しい、食べておいしいちらし寿司。
材料や飾り方次第で、いろんなスケボーがつくれちゃいます！
お子さんと一緒に作っても楽しめますよ◎
いっぱい食べて、難しい技もメイク！！
ぜひ作ってみてくださいね♪

スケボーちらし寿司
1人分

材料：
ごはん　250g
A酢　大さじ2
A砂糖　小さじ2
A塩　小さじ½

白ごま　適量
卵　1/2個
塩　適量
サラダ油　小さじ1/2
しめ鯖　適量
ガリ　適量
とびこ　適量
鯛　適量
ちくわ（2センチ角）　2本
きゅうり（5ミリ細切り）　1/2本
紅しょうが　適量
金箔　適量

作り方：
1.ボウルにAを入れ、砂糖が溶けるまでよく混ぜ合わせる。

2.ごはんに(1)をしゃもじに伝わせながら回し入れ、全体をしゃもじで切るように混ぜ、ごまを入れて混ぜる。

3.うちわであおいで水気を飛ばし、冷ます。

4.フライパンにサラダ油をひき、溶き卵に塩を加え、フライパンに流し入れる。卵の表面が固まってきたら、フライパンに蓋をして火を消し、1分置く。

5.(4)を千切りにする。

6.酢飯を弁当箱に敷き詰める。

7.(5)、がり、とびっこ、鯛、しめさばをのせる。

8.紅しょうがでYUTOの文字を作ってのせる。

9.ちくわにきゅうりを通して飾る。

10.金箔を散らしたら、完成！

===

Skateboarding with Chirashi Sushi

Servings: 1

INGREDIENTS
250g steamed rice
A
2 tablespoons vinegar
2 teaspoons sugar
1/2 teaspoon salt
Some white sesame seeds
1/2 egg
Some salt
1/2 teaspoon vegetable oil
Some vinegared mackerel (shimesaba)
Some ginger pickles (gari)
Some tobiko
Some red snapper
2 sticks chikuwa fish cake (diced)
1/2 cucumber (cut into 5mm pieces)
Some red ginger pickles (benishoga)
Some edible gold leaf flakes

PREPARATION
1. Mix all A ingredients in a bowl. Stir until sugar is dissolved.

2. Pour (1) over the rice. Stir with a rice scooper (shamoji).

3. Using a hand fan, cool the rice.

4. Put sushi rice (3) in a bento box.

5. Place egg threads (kinshitamago), ginger pickles, tobiko, red snapper sashimi, and vinegared mackerel on the rice.

6. Write “YUTO” with red ginger pickles on top.

7. Decorate with chikuwa and cucumber pieces.

8. Sprinkle with edible gold leaf flakes on top.

9. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

Hello friends! Today we're going to share with you how to make the super fluffy but light in the texture American style pancakes.
The pancake's shape and structure varies worldwide. But fluffy American pancakes are on my A-list. Everybody loves pancakes because they're so easy to make, but NOT THAT EASY. I mean if you want to make the most delicious one.
So we did some research to find the recipe. New York Magazine has voted Clinton St. Bakery Co’s pancakes are the best in New York city twice, so no doubt, we tried their recipe. And we love it. They are rich in flavor but light in texture. Super Yummy. Their pancakes are famous for a reason.
In this video, we’ll share the secret of these pancakes step by step, and how to make the fluffy texture (almost like a cake). They are great for a weekend brunch, and we strongly recommend topping with maple butter and blueberries compote. Of course you can also add some crisp fried bacon with it, they are a classic American breakfast dream team forever :). Wow~so enjoyable. Every day should start like this.

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio
----------
How to make blueberry pancakes
☞  Yield: 8~10 servings, using ¼ cup to scoop the batter

✎ Ingredients
📍 pancake
all purpose flour 160g
milk 220g
baking powder 6g
granulated sugar 70g
salt 2g
unsalted butter 58g, melted
egg 2, M~L size
vanilla extract 2g

📍 maple butter
maple syrup 160g (about 1/2 cup)
cold unsalted butter 110g, cubed (about 1/2 cup)

📍 blueberry compote
fresh or frozen blueberries  178g (1 cup)
granulated sugar   22g (2 tbsp)
lemon juice 5g (1tsp)

✎ Instructions
📍 pancake
1. Sift flour and baking powder together into a large mixing bowl. Then add sugar and salt and mix well.
2. Separate egg yolks from egg whites. Add vanilla extract, milk and melted butter into yolks bowl, and whisk until combined.
3. Beat the egg whites by electric mixer or by hand with a whisk until foamy, then add sugar in 3 batches and continue whisking until they reach medium soft peaks.
4. Pour the egg yolk and milk mixture into the dry mixture, just mix until the flour is dissolved, the batter will be slightly lumpy. Don't over mix it.
5. Next, gently mix half of the whipped whites into the batter, using the whisk to mix from the bottom, then add the rest of the whipped whites and keep folding it in, but no need to fully incorporate.
6. Heat the griddle until hot about 190°C. Drop half cup of pancake batter on the griddle to test the temperature and let set. Once bubbles form and pop, flip it. If the color is nice, the heat is enough. (A common mistake many people make is they don't heat the griddle enough, which is why we need to test the first one.) BTW, if you prefer the crispy on the edge, you can grease the hot surface with a little oil or butter.
7. Add 1/4 cup pancake batter, as the pancake cooks, you will see bubbles start to form on top, once the bubbles pop and become holes, it's time to flip. (3~3.5 mins per side)
8. Repeat the process with remaining batter, you can add some blueberries on top to create fruit flavor. Cooking several pancakes at a time. Transfer cooked pancake to a plate and garnish with confectioners’ sugar on top. Serve warm with maple butter and blueberry compote. Enjoy! To keep the pancakes warm while you make more, you can preheat the oven to 50°C and transfer cooked pancakes in to keep warm.

📍 maple butter
1. Heat maple syrup in a small saucepan over medium heat.
2. Add cold butter to warm syrup (never bring to a boil), whisking until sauce is smooth and all of the butter is incorporated. Maple Butter can also be kept refrigerated for up to two months. Reheat before using.

📍 blueberry compote
1. Simply combine blueberries, sugar and lemon juice in a small pot over medium-low heat, stirring continuously.
2. Once cooked, simmer for 4-5 minutes, keep stirring until a thick mixture has formed.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:35 Ingredients
01:20 Preparation
03:49 Meringue(medium soft peaks)
04:48 How to make pancakes batter
06:17 How to cook pancakes(Blueberries and original)
08:28 How to make Maple Butter
09:53 the best ever pancakes
-----------------------------------------------------------------------
#pancakes
#ClintonStBakingCo
#easyrecipes