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23 Jul 2022

核桃地瓜燕麥雜米粥 | Sweet Potato Walnut Butter Congee

一匙核桃伴腰果醬 ➕ 小秘訣就能輕易煮出漂起陣陣核挑香氣和口感綿密的地瓜粥!     材料 | Ingredients: 1/4杯 (約 50克) —— 燕麥雜米 | 1/4 Cup Rice 1條 —— 地瓜去皮切小塊 | 1 Medium Sweet Potato, peeled and diced 800毫升 ——水 | 800ml Water   醬料 | Ingredients for Sauce: 1匙 —— 原味核桃伴腰果醬 | 1 Tbsp. Walnut Butter with Cashews 1/2大匙 —— 苦茶油/生油 | 1/2 Tbsp. Oil 1/2小匙 —— 鹽| 1/2 Tsp. Salt   做法 | Steps: 先把米洗淨後,用水加油和鹽放冰箱泡一晚,這就是讓煮出來的粥更綿密的小秘訣。| Add Water, Oil, Salt into the Rice, and placed it in the refrigerator overnight.   第二天把泡好的白米和地瓜放入內鍋,蓋上IH電子鍋蓋。按【功能】鍵,選擇【稀飯】模式,開始煮粥 (通常約煮一小時),待行程結束後,加入一匙核桃伴腰果醬伴均勻即可| The next day, just place the soaked rice along with Sweet Potatoes into the inner pot of the rice cooker, start the rice cooker using pre-programmed “porridge” setting (this program takes 1-hour cooking time). When cooking is done, stir in Walnut Butter with Cashews and a mouthwatering Sweet Potato Congee is ready to serve! 陣陣核挑香氣和口感綿密的地瓜粥就完成了!| A mouthwatering Sweet Potato Congee is ready to serve!
01 Jul 2022

榮獲2022TCOD台中原創品牌標章

很榮幸我們2022全新設計的「絢麗及晝麗堅果醬禮盒組」, 獲得由臺中市政府文化局舉辨2022的 「TCOD台中原創品牌標章」 🎉!   「絢麗及晝麗堅果醬禮盒組」設計結合了堅果醬君的品牌理念: 以黑色手✋、時鐘🕐拓印圖像,呈現「採摘適性原材料」及「採取適中烘焙方式」的堅持,再以黃色堅果寓意「森林中最珍貴的寶石」,刻劃出堅果醬君「適」心製作森林珍果的意象🌱  
17 Jun 2022

蘋果醋胡桃沙拉醬 | Pecan Butter Vinaigrette Salad Dressing

夏天轉角就遇見,清爽的沙拉🥗變成必備的餐點,來幫沙拉配上「不一樣的醬料適」,迎接夏天的到來吧!   醬料 | Ingredients: 1 大匙 —— 原味胡桃醬 | 1 Tbsp. Pecan Butter 1.5 大匙 —— 橄欖油| 1.5 Tbsp. Olive Oil 1 大匙—— 蘋果醋| 1 Tbsp. Cinder Vinegar 1/2 大匙—— 蜂蜜| 1/2 Tbsp. Honey 1 小匙—— 黃芥末醬| 1 Tsp. Dijon Mustard 1/4 小匙——海鹽 | 1/4 Tsp. Salt 1/4 小匙 —— 黑胡椒 | 1/4 Tsp. Black Pepper 做法 | Steps: 把所有醬料放在碗裡伴勻就完成囉! | Simply mix all the "Ingredients for Sauce" in a bowl and the sauce is ready to serve with your favorite salad.    
30 May 2022

去皮杏仁果醬豆腐慕斯| Silken Tofu Blanched Almond Mousse

週一感覺是Blue Monday? 需要甜點安慰心靈💕,來製作口感滑潤清甜的「去皮杏仁果醬豆腐慕斯」,做法簡單又健康的甜點 👍   材料 | Ingredients: 2大匙 —— 原味去皮杏仁果醬 | 2 Big Tbsp. Blanched Almond Butter 1 盒 (290g) —— 鮮嫩豆腐| 1 Box (290g) Silken/Soft Tofu 3/4大匙—— 蜂蜜| 3/4 Tbsp. Honey 1小匙——天然香草精 | 1 Tsp. Natural Vanilla Extract 少許 —— 海鹽 (用作提升味道) | Pinch of Salt 做法 | Steps: 1. 把所有材料加入攪拌機/調理機,打成絲滑狀,放置冷藏至少2小時或隔夜 | Pour all Ingredients into a blender and blended into smooth silky texture, set in the refrigerator for at least 2 hours or overnight.   濃郁絲滑般的「去皮杏仁果醬豆腐慕斯」就完成了 | A Silken Tofu Blanched Almond Mousse is now ready to serve.  Yum!!  
22 Apr 2022

香煎比目魚佐塔香夏豆奶油醬 | Flounder Fish Fillet with Basil Macadamia Butter

不需要複雜的材料,也不需要繁複的烹調步驟,在家也能做出西餐廳的高級水準! 濃郁的香氣再配上滿滿的夏威夷豆果肉,餐廳級的美味,隨手做出。   材料 | Ingredients: 1片 —— 比目魚 | 1 Flounder Filet 1 匙 —— 橄欖油 | 1 Tbsp. Olive Oil 少許 ——鹽 | 1/4 Tsp. Salt   醬料 | Ingredients for Sauce: 15克 —— 牛油 | 15g Butter 1.5大匙 —— 蒜末 | 1 Tbsp. Garlic, minced 1.5大匙 —— 九層塔,切碎| 1 Tbsp. Basil, chopped 1.5大匙 —— 原味夏威夷豆醬 | 1.5 Tbsp. Macadamia Butter 1.5大匙 —— 檸檬汁 | 1.5 Tbsp. Lemon Juice 1/4小匙 —— 鹽 | 1/4 Tsp. Salt 1/4小匙 —— 黑胡椒 | 1/4 Tsp. Black Pepper   做法 | Steps: 1. 煎比目魚柳  | Pan fried Flounder Fish Filet 魚柳充分褪冰,洗淨後必須先用紙巾擦乾表面的水份並在魚身抹上少許的鹽巴,能夠避免油爆現象。| Defrost the fish fillet, then rinse and dry it with kitchen towels.   Sprinkle some salt on each side of the fillet.  熱鍋放橄欖油,中小火煎比目魚柳,每面約煎2-3分鐘(烹飪時間取決於魚柳的厚度)| Heat the olive oil in a pan over medium low heat.  Add the fish fillets and cook 2- 3 minuts each side( cooking time depends on the thickness of the fillets). 2. 製做九層塔夏威夷豆醬  | Prepare Basil Macadamia Butter 熱鍋放牛油,小火爆香蒜末及九層塔,再放入夏威夷豆醬、檸檬汁、鹽及黑胡椒,小火煮均勻即可。| Melt butter a frying pan, stir in the chopped garlic and basil until fragrant.  Stir in Macadamia nut butter, lemon juice, salt and black pepper over low heat until fully mixed. 3. 把醬汁放上煎好的比目魚即可上桌囉。| Serve fish drizzled with the Basil Macadamia nut butter.
26 Mar 2022

超簡單/充滿夏豆奶油香的藍莓隔夜燕麥 – 全素 | Super Easy Macadamia Blueberries Overnight Oats (Vegan)

早上趕時間,想多睡5分鐘,想要直接拿了就走的營養美味早餐?!來做這款超簡單,睡醒就可以直接吃,充滿夏豆奶油香味的藍莓高纖全素Overnight Oats: 材料 | Ingredients: 1大匙 —— 原味夏威夷豆醬 | 1 Big Tbsp. Cashew Butter 4 匙 ——  即食大燕麥片 |  4 Tbsp. Rolled Oats 1 匙 ——  奇亞籽 | 1 Tbsp. Chia Seed 100 毫升 ——  水 | 100ml Water 30 公克 ——  藍莓 | 30g Blueberries 做法 | Steps: 把燕麥片、奇亞籽和夏威夷豆醬放入帶蓋的玻璃瓶中, 加入水伴均勻, 蓋上蓋子放入冰箱隔夜(或至少兩個小時), 吃之前再鋪上藍莓就可以囉!  | Get a glass bottle with lid, mixed rolled oats, chia seeds, and macadamia butter with water, cover the lid and refrigerate for overnight (or at least two hours). Top with blueberries and ready for dig in!
17 Mar 2022

全素青花菜去皮杏仁果濃湯 | Creamy Broccoli Blanched Almond Butter Soup – Vegan

想喝濃湯,又想多吃蔬菜,最好同時補充蛋白質,快來煮這款全素的青花菜去皮杏仁果濃湯,味道濃厚又營養👍 以下食譜是2人份 : )   材料 | Ingredients: 1 匙 ——  橄欖油| 1 Tbsp. Olive Oil 1 匙 ——   蒜末 | 1 Cloves Crushed Fresh Garlic 1/2 顆 ——  洋蒽 切粒 | 1/2 Cup Diced Onions 1顆 ——西蘭花 切小朵 | 1 Medium Broccoli cut into Florets  250 毫升 ——  蔬菜湯 | 250ml Vegetable/Chicken Broth  1/2 小匙 ——  黑胡椒 |  1/2 Tsp. Black Pepper 2大匙 —— 原味去皮杏仁果醬 | 2 Big Tbsp. Blanched Almond Butter 做法 | Steps: 1. 鍋子下橄欖油,放入蒜末和洋蔥,中小火炒至軟化,約3-4分鐘 | Heat olive oil/butter over medium-low heat. Add garlic & onions and sauté until softened, about 3-4 minutes. 2. 放入西蘭花快炒至青綠,約3-4分鐘| Add broccoli and sauté for 3-4 minutes. 3. 放入蔬菜湯上蓋,小火煮約7分鐘至軟| Add Vegetable Broth and turn the heat down to low and let it simmer for 7 minutes with close lid until softened.  4. 倒入攪拌機/調理機,加入黑胡椒粉和原味去皮杏仁果醬,打成稠狀 | Pour into a blender, add black pepper & blanched almond butter and blended into smooth creamy texture.   濃濃的青花菜去皮杏仁果濃湯就完成了 | A nutty and creamy soup is now ready to serve.  Yum!!  
05 Mar 2022

草莓腰果醬優格 | Strawberries Cashew Butter Yogurt

每到下午三四點就很想吃零嘴,又是草莓季,快速來做草莓腰果醬優格,濃濃的腰果香甜味,再配上草莓優格的酸甜,讚👍 材料 | Ingredients: 1 杯 ——  無糖優格 | 1 Cup Yogurt – No added sugar 1大匙 —— 原味腰果醬 | 1 Big Tbsp. Cashew Butter 3棵 ——  草莓切片 | 3 Strawberries, sliced 1 匙 ——  即食大燕麥片 |  1 Tbsp. Rolled Oats 1 匙 ——  奇亞籽 | 1 Tbsp. Chia Seed 做法 | Steps: 先把無糖優格放在碗裡,再鋪上草莓片、和大燕麥片、奇亞籽和加入腰果醬就完成囉! | Place the yogurt in a bowl and top with cashew butter, rolled oats, chia seeds, and sliced strawberries. Serve immediately.
25 Feb 2022

番茄榛果醬野米濃湯 | Tomato Hazelnut Butter Soup with Wild Rice

前幾天天氣又冷天又落雨,就在家煮了這款暖暖的番茄榛果醬濃湯,裡面更放了五穀米,這樣又暖胃又美味的濃渴,非常適合做為簡餐的選擇! 以下食譜是2人份 : ) 材料 | Ingredients: 1 匙 ——  橄欖油/牛油| 1 Tbsp. Olive Oil/Butter 1/2 顆 ——  洋蒽 切粒 | 1/2 Cup Diced Onions 1 小顆 —— 番茄 切粒 | 1/2 Cup Diced Tomato 1 匙 ——  蒜末 | 1 Cloves Crushed Fresh Garlic 1/4 杯 ——  五穀米/野米 | 1/4 Cup Grain/Wild Rice 200 毫升 ——  意大利麵番茄醬 | 200ml Italian Pasta Sause 250 毫升 ——  蔬菜/雞湯 | 250ml Vegetable/Chicken Broth 250 毫升 ——  水 | 250ml Water 1/2 小匙 ——  黑胡椒 |  1/2 Tsp. Black Pepper 1/2 小匙 ——  紅辣椒粉 | 1/2 Tsp. Red Chili Powder 2大匙 —— 原味榛果醬 | 2 Big Tbsp. Hazelnut Butter 做法 | Steps: 1.鍋子下橄欖油/牛油,放入洋蔥和番茄,中小火炒至軟化,約3-4分鐘 | Heat olive oil/butter over medium-low heat. Add onions & tomatoes and sauté until softened, about 3-4 minutes. 2.放入蒜末、意大利麵番茄醬、蔬菜/雞湯和水攪拌至煮開 | Add garlic, Italian tomato pasta sause, vegetable/chicken broth & water and stir until boil. 3.放入五穀米/野米上蓋,小火慢煮15分鐘 | Add grain/wild rice and turn the heat down to low and let it simmer for 15 minutes with close lid.  4.開蓋,加入黑胡椒粉、紅椒粉、原味榛果醬,攪拌至均勻 | Add black pepper, red chili powder & hazelnut butter and stir until fully combined.   暖心熱呼呼番茄榛果野米濃湯就完成了 | A warm and nutty fulfilling soup is now ready to serve.  Yum!!
21 Feb 2022

君「賞」精巧禮盒榮獲「2021食食在在標章」

非常高興我們堅果醬君Jungle Gems的君「賞」精巧禮盒榮獲第二屆「中市青創好禮-食食在在標章」! 媒體報導: https://www.ettoday.net/news/20211115/2123816.htm?from=ettoday_app