Lets Talk About Matcha…

Have you tried Matcha Green Tea? Cooked with it? Or even know what it is?

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This ancient Japanese green tea is an antioxidant powerhouse! This powerful superfood is made from Japanese green tea leaves stone ground into a powder form which makes an even higher amount of health benefits than green tea leaves itself. It supports sustainable energy and weight management, helps control stress levels and boosts immunity which can be helpful in cancer prevention.

Without getting too technical in a nutshell Matcha Green Tea can make you feel more relaxed, vitalise your skin and an overall powerful detox for your body.

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So how do we use it?

There are many ways in which you can include Matcha in your day, easiest way is in your morning smoothies, smoothie bowls, adding it to heated milk to make an evening latte. You can also use it in baking cakes, biscuits, ice-cream and raw desserts.

The first time I’ve experimented in cooking with it I made a raw Matcha Mint Slice and I was definitely pleasantly surprised. It has more of a subtle flavour when mixed in baking but gives this vibrancy of colour that is just divine. The combo with the mint works so well together the possibilities are endless. The Japanese have a lot to say when it comes to health and vitality the figures show for itself. Start enjoying that cup of Matcha Green tea sooner rather than later and you will feel better for it. Makes sure to get an organic high quality ceremonial grade one, which is of highest quality, ask your health specialist at your local health food market for recommendations.

I will be trying a few different recipes with Matcha, some choc Matcha bliss balls may be next!

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Matcha Mint Slice

  • Servings: makes 25 squares
  • Print

Recipe adapted from the Australian Women's Weekly Cookbook Eat Well Live Well

Ingredients

You will need to start this recipe the day before.

4 cups raw cashews

3/4 cup almond milk

1 1/2 tbsp pure honey

1 1/2 tbsp hulled tahini

1/3 cup coconut oil melted

1 tsp vanilla extract

1 tsp pink himalayan salt

2 tsp Matcha Powder

2 tsp peppermint essence

1 tsp black sesame seeds

Base:

2 cups medjool dates, pitted

2 cups puffed quinoa

2 tbsp coconut oil, melted

1/2 tsp pink Himalayan salt

Directions

  1. Place cashews in a bowl with enough water to cover. Cover and leave to soak overnight. Drain and rinse under cold water
  2. Line a 20x 30cm rectangular slice tray with baking paper leaving some to drape over the edges
  3. Make the Base. Process dates by pulsing in a high powdered processor or vitamix until coarsely chopped, Add puffed quinoa, coconut oil and salt. Pulse until just combined. Spread mixture evenly over the base of the tin pressing firmly. Freeze for at least 10 mins.
  4. Prepare filling. Blend cashews, almond milk, honey, tahini, coconut oil, vanilla, and salt in a high powdered blender or food processor until smooth and creamy.
  5. Spread half the mixture over the base and freeze for 20 mins or until firm
  6. Add matcha powder and peppermint essence to the remaining mixture blend until well combined.
  7. Spoon matcha mixture on top of the cashew layer spreading over evenly, sprinkle black sesame seeds on top. Freeze for 1 hour or until firm
  8. Cut slices into squares, stand at room temp for 10 mins before serving

Tip- Add more matcha powder to get a darker green colour

  • Slice can be kept in the freezer in an airtight container for up to a month

 

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5 thoughts on “Lets Talk About Matcha…

  1. Wowza! I haven’t gotten any matcha before because a recipe that uses it hasn’t been super enticing to me before, but these are changing that. They look delicious! I also made a twisty little confused face when I first glanced over the recipe and saw “quinoa,” but once I read through it I realized that you were a GENIUS. This is such a sneaky and creative way to incorporate quinoa into your day, impressively through a dessert!

    Liked by 1 person

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