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Hey, it’s not the ’90s anymore, so ditch the plain old green tea and switch to matcha, a green tea that’s packed with loads more phytonutrients and even comes with its own traditional Zen Buddhist brewing ceremony (participation optional).
Unlike regular green tea, matcha is produced by taking the—well, let’s just say that, between the tea bush and your kitchen, there’s some very picky leaf-picking, air-drying, and stem-plucking, which creates a high-quality tea powder that can lower your risk of heart disease and even cancer.
To brew matcha, try this quick-and- dirty formula: Sift 2 tsp. matcha into a bowl. Set a pot of water to boil, but remove it just before it does. Pour 2 oz. of hot water in the bowl, and whisk till frothy.
As for the ages-old preparation ritual, it involves kimonos, bells, barefoot bowing, and, at one point, sayeth Wikipedia, a nakadachi, a break so the host can “sweep the tea room, take down the scroll, and replace it with a flower arrangement.”
Or, yeah, you could just pick up a cup at Starbucks. Better yet, try blending matcha into your food—it’s simple with the following nine recipes.
Matcha Green Tea Smoothie with Peaches
Serves 3 cups
2 ½ cups frozen peaches
1 banana, sliced
1 cup packed baby spinach
¼ cup pistachios, shelled and roasted (salted okay)
2 teaspoons matcha green tea powder
½ teaspoon vanilla extract (optional)
1 cup unsweetened coconut milk
Add all ingredients into a blender. Blend for about 90 seconds until the mixture is smooth. Add vanilla to taste if desired.
Recipe and photo courtesy Jessica Gavin @ Jessica Gavin, Culinary Scientist
1 Eggs/Flax Eggs
1/4 Cup Sugar/Sweetener
1/4 Cup Coconut Oil (melted)
1/2 Almond Milk
2 tsp Baking Powder
2 tsp Matcha Powder
1 Cup Flour/ Gluten-Free Flour
Yogurt & Berries for Topping
1. Preheat oven to 350ºF.
2. Mix the egg and sugar together using the paddled attachment. Add in the coconut oil and milk and continue to mix.
3. Sift in the flour, baking powder and matcha powder and stir until just combined.
4. Spray a waffle mold with non-stick spray.
5. Spoon the mixture into the waffle mold and use a spatula to spread it out a little.
6. Bake the waffles for 8min.
7. Serve with yoghurt and fresh berries.
Recipe and photo courtesy Jane @ Baking Ginger
Matcha Green Tea Smoothie Bowl
For the smoothie bowl:
1 large banana (frozen if possible)
4 medium frozen strawberries
½ cup Greek yogurt
1-2 dates (or sweetener of your choice like honey or maple syrup)
1 cup spinach
1 kiwi (optional, works great without it, too)
1 tbsp almond butter
¼ cup almond milk (or other non-dairy milk)
1 tsp Matcha powder
1. Place all ingredients for the smoothie bowl in a blender and blend until smooth.
2. Top with toppings of your choice.
Recipe and photo courtesy of Lyubomira @ CookingLSL
Matcha Banana Donuts With Matcha Lemon Glaze
For The Matcha Banana Donuts:
1 cup gluten free flour blend
1 1/4 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons sugar
2 teaspoons Matcha powder
3 tablespoons coconut oil
1/4 cup coconut milk or non-dairy milk of your choice
1/2 teaspoon almond extract
1/4 cup mashed banana
For the Matcha Lemon Glaze:
2 tablespoons coconut or non-dairy milk of your choice
1 cup powdered sugar
1/2 teaspoon Matcha powder
1/4 teaspoon grated lemon zest
1. For the donuts: Preheat oven to 425 degrees. Mix the dry ingredients – the flour, baking powder, salt, sugar and Matcha powder in a bowl and set aside.
3. Then mix the egg, melted coconut oil, non-dairy milk, almond extract and mashed banana in a separate bowl.
3. Then, add the wet ingredients to the dry ones and stir till combined. Grease a donut pan and drop spoonfuls into it.
4. Bake for 10 minutes and let cool before icing.
5. Make the Matcha Lemon Glaze: In a bowl, mix up non-dairy milk, powdered sugar, and Matcha powder till mixture is smooth. Then add in grated lemon zest and use to drizzle over donuts.
Recipe and photo courtesy Shashi @ Runnin’ Sri Lankan
Matcha Power Balls
1 large bananas
1 small avocado
6 T. coconut sugar or honey
6 T. coconut flour
3 T. matcha powder
1 lemon, juiced (1/2 c. juice)
1. In a food processor, blender, or mixer, combine bananas through matcha powder.
2. In a small pot, boil the lemon juice until it is reduced to 2 tablespoons. Slightly cool before adding the lemon juice reduction to the other ingredients and combine.
3. Use a small scoop (about 1”) to scoop out about 20 or so balls onto a flat surface like a plate or pan. Freeze for 10 to 30 minutes before removing and rolling between your hands to make each one spherical.
4. Transfer the balls to a sealable container and store in the refrigerator for up to 5 days.
Recipe and photo courtesy Courtney @ FitCakes
Makes 12 muffins
3/4 cup coconut flour, sifted
1/4 cup arrowroot flour
1/2 tsp sea salt
1/2 tsp baking soda
3 tbsp matcha green tea powder
2 tbsp coconut sugar
2/3 cup egg whites
3 tbsp maple syrup
Juice of one lemon (about 2-3 tbsp)
1/3 cup unsweetened almond milk
2 tsp vanilla extract
1/2 cup plain 0% Greek yogurt
1 tbsp melted coconut oil
1. Preheat oven to 350°F. Line a 12 cup muffin tin with non-stick liners.
2. In a small bowl, whisk together the flours, salt, baking soda, matcha powder, and coconut sugar.
3. In a separate, larger bowl, beat the wet ingredients until frothy.
4. Pour the dry ingredients into the wet and stir to combine.
5. Measure out equally into tins and bake in preheated oven for 20-22 minutes. Muffins are done when a toothpick inserted into the center, comes out clean.
Recipe and photo courtesy Elizabeth @ Guilty Kitchen
Citrus Matcha Lattés Two Ways
Makes 4 drinks
Makes: 4 servings (hot or iced)
For a Hot Latté
3 cups almond or light coconut milk
juice and zest of 1 orange
3-4 T maple syrup (to taste)
½ tsp good vanilla (we always use this Mexican vanilla, which is super floral and almost buttery)
2.5 T matcha
For an Iced Latté
All of the above, plus:
1.5 cups frozen pineapple
ice, for serving
coconut whip, for serving
1. For a Hot Latté: In a blender, combine milk, orange zest and juice, maple syrup and vanilla and whirl until smooth. Pour into a saucepan and gently whisk in matcha until mixture is smooth and steaming. Do not boil. Enjoy!
2. For an Iced Latté: Combine all ingredients except ice and coconut whip in a blender and blend until very smooth. Serve over (or shake with) ice and crown with a dollop of coconut whip. For a richer drink, blend a little extra coconut whip right into the latté. Enjoy!
Recipe and photo courtesy Emily Stoffel @ The Pig & Quill
Blueberry Matcha Granola Bars
Makes 12 bars
2 cups quick oats, gluten-free if desired
½ cup pepita seeds, roasted and salted
½ cup sliced almonds, roasted and salted
1 ½ cups unsweetened puffed rice cereal
½ cup dried blueberries
¼ tsp. salt
1 Tbsp. matcha green tea powder
⅓ cup brown rice syrup
3 Tbsp.maple syrup
½ cup tahini
2 Tbsp. coconut oil
1 tsp. vanilla extract
1. Heat oven to 325 degrees. Spray and line (with parchment paper) a 9×13″ brownie pan.
In a large mixing bowl, combine oats, pumpkins seeds, almonds, rice cereal, blueberries, salt and matcha powder.
2. In a sauce pot, over medium heat combine rice syrup, maple syrup, tahini, coconut oil and vanilla. Whisk frequently until mixture is fully combined and warmed through. Do not overcook.
Pour the liquid ingredients into the large mixing bowl with the dry ingredients. Use a rubber spatula and stir to combine.
3. Pour mixture into prepared 9×13″ pan. Use rubber spatula (or your fingers) to press the mixture firmly into the pan. Make sure to pay special attention to the corners.
4. Bake bars for 12-15 minutes (until edges begin to turn golden brown) and then remove from oven. The bars will be squishy.
5. Allow bars to chill in the refrigerator for 1-2 hours or until firm.
6. Remove bars from pan and slice into desired size. Serve and enjoy!
Recipe and photo courtesy Bailey Sissom @ Simply Sissom
For a cheat day… Mint Matcha Ice Cream
2 cups heavy whipping cream
1½ tbsp mint matcha
4 tbsp powdered sugar (or honey)
1. In a bowl whip the cream until fluffy.
2. Add the matcha and the sugar (or honey), and mix well.
3. Transfer to a container, and freeze for at least 3 hours.
4. Serve with strawberries on the side.
Recipe and photo courtesy Diana @ LittleSunnyKitchen
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