Matcha: How To Get Your Matcha on!

June 30, 2017

Matcha: It is one of the superfood trends of today, packed full to the brim of antioxidants and combining so many health benefits its crazy to think this little green powder contains it. Its like an little elixir of age defying, health boosting goodness and in case you aren’t familiar with this here are a few benefits: 


* Is packed with antioxidants including the powerful EGCg (which provide cancer fighting properties)
* Boosts metabolism and burns calories
* Detoxifies effectively and naturally
* Calms the mind and relaxes the body
* Is rich in fiber, chlorophyll and vitamins
* Enhances mood and aids in concentration
* Provides vitamin C, selenium, chromium, zinc and magnesium
* Prevents disease
* Lowers cholesterol and blood sugar


Saying that, the earthy flavour can be quite a challenge to enjoy and sometimes a little perseverance is needed, however here are a few tidbits to help you get accustomed to this green goddess powerhouse and reap the benefits, and slowly bring you out of your shell so you can start enjoying Matcha in your daily diet. (All Vegan friendly recipes: as well as gluten, dairy and refined sugar free!)  

 

Straight up Matcha! 
Mix a teaspoon of matcha with 50ml almond milk/water and take it neat (not for the faint heart hearted but hits the spot!)

 

Matcha Smoothie
Mix a teaspoon of matcha, 250 ml of almond/oat milk, 1tsp of vanilla essence, 1/2 cup of cashew, dash of maple syrup ( to taste) and blend and enjoy! 

 

Matcha Energy Balls

These Energy Bites are a perfect way to perk you up anytime of the day!

 

1 cup shredded coconut, unsweetened, 4 Tbsp almond flour, 2 Tbsp maple syrup, more or less to taste, 1 Tbsp coconut oil, 1 Tbsp matcha green tea. Blend it all together and shape into mini ball shapes and store in fridge. 

 

Matcha and Pistachio Muffins

Vegan Muffins infused with matcha and topped with crunchy pistachios

 

2 tbsp. ground flaxseeds, 3/4 cup unsweetened non-dairy milk of choice, 1 1/3 cups whole wheat pastry flour (could sub all purpose), 2 tsp. baking powder, 1 tbsp. matcha powder, 1 tsp. lemon zest, 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. salt, 1/2 cup vegan margarine at room temperature, 1/2 cup coconut sugar, 2 tsp. vanilla extract, 1/2 cup chopped pistachios. Whisk milk and flax seeds together in a small bowl and allow to sit for at least ten minutes. You can get your other ingredients together in the meantime. Preheat oven to 425. Line 12 muffin cups with papers. Combine flour, baking powder, matcha, lemon zest, cinnamon, nutmeg and salt in medium bowl. Set aside. Cream margarine, sugar and vanilla with mixer in medium bowl. Add milk/flax mixture, a little bit at a time, to avoid taking a shower in it. Next add dry ingredient mixture, 1/3 at a time, mixing well between additions and scraping bowl as needed.
Spoon mixture into muffin cups and top with chopped pistachios. Place in oven and immediately lower temperature to 375. Bake 15 minutes and enjoy with a lovely cuppa! 

 

Matcha Chocolate with Lime and Coconut

Perfect bite size morsels to take the afternoon slump away 

 

100g dairy free white chocolate, 1 heaped tsp coconut oil, 3 tsp matcha powder, grated lime zest, 50g desiccated coconut. In a pan add the coconut oil and white chocolate, and gently heat to melted, once melted add the matcha and stir to combine. Pour half the contents into moulds or ice cubes tray and put in fridge to harden. In a separate bowl mix the coconut with lime zest. Once the chocolate is hard, add small amounts of the filling and then coat with the remaining chocolate, and pop back in the fridge. Once hardened again - enjoy! Lasts in the fridge for 2 weeks (or about 2 days in my household!). 

 

 

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