Love You Matcha!!
Spring is here and California is all about searching the world for the latest trends in teas and coffees (iced or hot, it truly doesn’t matter). So it wasn’t a surprise when I stumbled upon a blog post lauding the newest thing in town-Matcha. I believe Gwyneth Paltrow swears by it so I thought, why not, lets continue reading. So what did I learn? Go on…
Matcha is a form of green tea that is in pure tea powder form. Grown in Japan, it is primarily used for drinking tea or as an ingredient in recipes. Local farmers cultivate it by traditional methods, from growing to grinding. It is farmed by the Yahagi river whose micro-climate and misty fog air make for ideal growing conditions. Although new to the States, the Japanese have been using it during their tea ceremonies for hundreds of years.
It is highly potent, meaning caffeinated so it is advised not to drink it during evening teatime. The best time to drink it, as I learned, is mid-morning or anytime you need a little energy boost. Besides getting an energy boost without the crash, there are numerous health benefits for drinking Matcha.
Some of the health benefits of Matcha include increased metabolism and weight loss. It contains plenty of antioxidants that are helpful in preventing aging, cancer and other chronic diseases. Other benefits are:
- Includes antioxidants such as the powerful EGCg
- Detoxifies effectively and naturally
- Calms the mind and relaxes the body
- Enriched in fiber, chlorophyll and vitamins
- Enhances mood and aids in concentration
- Provides vitamin C, selenium, chromium, zinc and magnesium
- Lowers cholesterol and blood sugar
Seeing green now? Well, let me continue. There are numerous ways to ingest Matcha. Typically it is used as tea (you can use almond milk instead of dairy and honey instead of sugar or sweetener) and reap the benefits. However, creative recipes make Matcha fun for bakers as well.
Here are some recipes for you to try:
HEALTHY MATCHA GREEN TEA COCONUT FUDGE
- 880g (4 cups) Low Fat Organic Cottage Cheese, room temp
- 1 tsp Vanilla Paste
- 68g (2¼ cups) Stevia in the Raw
- 16g (2 tbs) Matcha Powder
- 85g (⅓ cup) Raw Coconut Butter, melted
- ¼ cup Homemade Metamucil
- ¾ cup Reduced Fat Unsweetened Shredded Coconut
- Line an 8” brownie pan with parchment paper both ways.
- In a high-speed blender or food processor, add the cottage cheese, vanilla paste, Stevia in the Raw and Matcha powder. Puree until completely smooth.
- While blending, pour in the melted coconut butter.
- While blending, sprinkle in the homemade Metamucil. Scoop the mixture into the prepared brownie pan and spread out the surface to flatten. Place the pan in the freezer for 2 hours.
- Place the shredded coconut in a large bowl.
- Slice the fudge into 36 pieces (it will be a tad sticky, but that’s normal… once it’s coated in the coconut it won’t be!). Coat the fudge squares with the shredded coconut, then place on a large serving plate.
- Once all the fudge is coated with the coconut, refrigerate uncovered overnight and serve the next day (You can serve them immediately if you want to, but they’ll be really soft at this point… everyone liked these best the next day)
Matcha Crêpes with Chocolate Ganache + Toasted Hazelnuts
Part 1: Crêpes
- 1 cup whole meal buckwheat flour
- 1 cup unsweetened almond milk, at room temperature
- 1/2 cup warm water
- 4 eggs, at room temperature- if vegan, use 4 flax eggs (1 tbsp. ground flax : 3 tbsps. water, let sit for 5 minutes)
- 1/4 cup coconut sugar
- 4 tablespoons melted coconut oil or melted unsalted butter
- 2 tablespoons Matcha powder
- a pinch of salt
- coconut oil, for cooking
1. Sift the buckwheat flour, Matcha powder, salt, and coconut sugar into a large bowl.
2. In the bowl of a stand mixer, blend the almond milk, water, eggs, and oil. You can also do this in a blender.
3. Add half of the flour mixture. Once incorporated, add the rest of the flour mixture.
4. Melt some coconut oil in a skillet over medium low heat.
5. Spoon 3 tablespoons of the crêpe batter into the skillet, tilting and rotating the pan to form a large, circular and even crêpe.
6. Cook until the bottom of the crêpe is golden brown. Gently lift the bottom of the crêpe to check, and flip to cook the other side for another thirty seconds to a minute.
7. Remove from the heat and set aside. Repeat with the rest of the batter.
Part 2: Chocolate Ganache
- 2 cups full fat coconut milk
- 1 cup or 175g dark chocolate
- hazelnuts, for garnish
1. Heat up the coconut milk in the top of a double boiler over medium heat.
2. Once the coconut milk begins to warm, add the chocolate and whisk until fully incorporated.
3. In a separate pan, toast the hazelnuts over low heat. Stir occasionally to prevent them from burning. Once fragrant and golden brown, put the hazelnuts on a clean kitchen towel. Rub the hazelnuts with the towel, and the skins should slip right off.
4. Drizzle the crêpes with the chocolate ganache and garnish with the hazelnuts.
Matcha Coconut Latte
Serves: 1 latte
- ½ - 1 teaspoon Aiya Cooking Grade Matcha (or 1 tablespoon Aiya Matcha Zen Cafe Blend which is lightly sweetened)
- ¼ cup hot water
- ¼ cup warmed coconut milk
- optional - sweetener of your choice, to taste
- Sift your Matcha so it is lump-free (optional - I skip this step when I'm too lazy )
- Spoon the Matcha into a large mug. Add the hot water and coconut milk and whisk briskly, in an up and down motion, until frothy - about 30 seconds or so. (You can also use a small kitchen whisk if you don't have a Matcha whisk).
- Taste and add additional water, coconut milk, and/or sweetener to your liking. (I added just a bit of honey).
Matcha Granola with Blueberries
Cook time: 1 hour 15 mins
- 3 cups rolled oats
- about 2 cups nuts and/or seeds (I recommend almonds and walnuts and I added in some whole flaxseeds and chia seeds)
- ¼ cup brown sugar
- 2 tablespoons oil (melted coconut oil would work very well here!)
- ¼ cup + 1 tablespoon real maple syrup
- 2 teaspoons vanilla extract
- big pinch salt
- 1 cup dried blueberries
- 2½ teaspoons Matcha powder
- Preheat oven to 250º F.
- In a large bowl, combine oats, nuts, and brown sugar.
- In a separate bowl, combine oil, maple syrup, vanilla, and salt. Pour over oat mixture and toss to coat. Spread mixture out onto two baking sheets and bake 1 hour to 1 hour 15 minutes, stirring every 15 minutes.
- Remove from oven and scrape mixture into large bowl. Let cool for a few minutes then sprinkle Matcha over and toss to combine. Add in dried blueberries and toss to combine.
- Keeps in an airtight container for several weeks.
Vanilla Matcha Protein Smoothie Recipe
Total time: 5 minutes
- 1 cup unsweetened almond milk
- 2 scoops (39.8 grams) DailyBurn Fuel-6 Protein in vanilla
- 1/2 cup ice
- 1 banana
- 2 teaspoons Matcha green tea powder
- 1/2 teaspoon maple syrup
- Fresh vanilla bean, scraped from 1 inch of a pod
1. Combine all ingredients in a blender and mix until smooth.
Well, there you have it. Try it. Why? Just because I assure you, you will be screaming “I love you Matcha!” by the end of your eating experience.