Have you tried Matcha Green Tea? Cooked with it? Or even know what it is?
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.
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!
Continue reading “Lets Talk About Matcha…”
So who’s with me when I say breakfast is the hardest meal to get creative with?
Most days we are so rushed trying to get the household ready and out of the house that you usually scoff down a bowl of muesli or toast on the run. Yep me too!
Continue reading “GF Pumpkin, Zucchini & Quinoa Breakfast Loaf”
With three hungry growing boys in my house well four including the biggest boy, hubby. I must have my pantry stocked and fridge full most of the time. Healthy snacks I like to always have on hand so I know they are getting used to healthy eating habits as they grow up. At times it can be hard to think of new ideas I don’t buy a lot of packet or pre-made snacks unless I know exactly what’s in them and I stay clear away from supermarket sugar filled packaged food. While we eat a lot of fruit, veggie sticks, nuts and smoothies at times the kids want something hot and tasty to fill them up. These homemade sausage rolls are ideal for hungry bellies yet still nutritious and without the nasties.
Continue reading “Homemade Hidden Veggie & Beef Sausage Rolls”
Its been a challenging few days so I did what I do best and confined myself in my kitchen and did some baking.
Cooking/baking is my therapy, it is the best way to distract myself from things that might be challenging me in my life. It clears my mind of negative thoughts and lets me focus on the job at hand. If only for that moment it takes me to a creative place where I only think of food and how is makes me feel. And the best thing is I get to eat it at the end and share it with the rest of the family. Everyone has their bad days and cooking is my happy place, my pick me up. We should all find what it is that is your positive outlet and embrace it because only you have the strength and the power to rise above your worries and keep on going.
I didn’t have the focus to be creative today so I flicked through my old faithful Fresh & Light magazines to get some inspiration and found one of Donna Hays’ healthy muffin recipes. They are a little sweet and a little savoury, perfect for an afternoon pick me up without delving for the chocolate!
Recipe adapted from Donna Hays Fresh & Light Magazine issue 5
Carrot, Chia & Ricotta Muffins
1 1/2 cups wholemeal spelt flour or wholemeal flour
3 tsp baking power
1 cup LSA meal (mix of linseed, sunflower seeds and almonds ground to a meal) or plain linseed meal
1/4 cup white chia seeds plus extra for topping
1 1/2 tsp cinnamon
1/3 cup rice malt syrup or honey
1/2 cup of coconut or rapadura sugar
3/4 cup grapeseed oil or light olive oil
1 cup buttermilk
1 tsp vanilla extract
1/2 cup sultanas
3 carrots grated
1 cup fresh ricotta
- Preheat oven to 180’C
- Place flour, baking powder, meal, chia seeds, cinnamon, rice malt syrup, coconut sugar, oil, milk, vanilla, sultanas, carrot and egg in a large bowl and mix all ingredients until well combined
- Add the ricotta and gently fold through
- Spoon mixture into non stick 12x hole muffin tin or lined with paper cases, sprinkle with extra chia seeds
- Bake in the oven for 30 mins or until tested with a skewer comes out clean.
- Turning onto a wire rack to cool
I am always looking for new and delicious refined sugar-free snacks that are also nutritious and I have to say this is my latest favourite. A friend of mine kindly shared this recipe with me and it’s too good not to share.
Whether it be for a mid morning snack, energy boost before a workout or a sneaky treat after dinner you can enjoy these nutty bars of goodness without the guilt trip. They are made with all natural ingredients, no added preservatives and naturally sweetened making them a healthier alternative to the prepackaged bars in your supermarket. I suggest you make a big batch as they seem to disappear rather quickly.
Fruit & Nut Bars
A perfect energy snack that is naturally sweetened and full of nutty goodness.
3 cups any nuts (almonds,cashews, peanuts, pistachios to name a few)
1/2 cup almond meal
1/2 cup shredded coconut
1/2 cup coconut oil
1/2 cup almond or peanut butter (100% spread nothing added)
1/4 cup rice malt syrup (you can use honey if you prefer but has a higher fructose level)
1/4 teaspoon sea salt
1 cup of any dried fruits ( I love goji berries because of their health benefits, also cranberries, raisins but you can use what you like dried figs, dates, apricots etc.
1.Place nuts in a processor and pulse roughly chopping nuts, still keeping them quite chunky
2.Place in a large bowl, stir through the almond meal, coconut and dried fruits
3.Melt in a pot or microwave coconut oil, rice malt syrup (honey) nut butter and salt
4.Pour over dry ingredients and mix well
5.Spoon mixture into a lined baking tray and refrigerate for at least an hour
6.Cut into bars, you can also make into balls
7.If you like – Drizzle some melted 70% dark chocolate over the top