Matcha is premium green tea powder from Japan used for drinking as tea or as an ingredient in recipes. While other green teas are grown throughout the world, Matcha is unique to Japan. It is the heart of the Japanese way of tea and has been celebrated in the traditional Japanese tea ceremony for hundreds of years.

A long standing tradition of Japanese culture, Matcha Green Tea is the highest quality powdered green tea available. Made from the nutrient-rich young leaves picked from the tips of shade-grown Camellia sinensis plants, Matcha Green Tea is steamed, stemmed, and de-vined before being stone-ground into very fine powder.

Matcha Green Tea powder is then stored away from light and oxygen in order to preserve its brilliant green color and antioxidant properties. This miracle elixir has been consumed for over a millennium in the Far East, and is now considered to be one of the most powerful super foods on the market today.

1. High in Antioxidants

Antioxidants are the magical nutrients and enzymes responsible for fighting against the negative effects of UV radiation, giving us younger-looking skin, and preventing a number of life-threatening illnesses. Antioxidants are something that all health-conscious individuals seek from such foods as raw fruits, green veggies, and (let’s not forget) dark chocolate. The first amazing benefit of Matcha Green Tea is that just one bowl provides over 5 times as many antioxidants as any other food – the highest rated by the ORAC (oxygen radical absorbance capacity) method.

 2. Loaded with Catechin, EGCg

You may have already heard that not all antioxidants are created equal. Green tea contains a specific set of organic compounds known as catechins. Among antioxidants, catechins are the most potent and beneficial. One specific catechin called epigallocatechin gallate (EGCg) makes up 60% of the catechins in Matcha Green Tea. Out of all the antioxidants, EGCg is the most widely recognized for its cancer fighting properties. Scientists have found that Matcha Green Tea contains over 100 times more EGCg than any other tea on the market.

 3. Enhances Calmness

For over a millennium, Matcha Green Tea has been used by Chinese Taoists and Japanese Zen Buddhist monks as a means to relax and meditate while remaining alert. Now, we know that this higher state of consciousness is due to the amino acid L-Theanine contained in the leaves used to make Matcha. L-Theanine promotes the production of alpha waves in the brain which induces relaxation without the inherent drowsiness caused by other “downers.”

4. Boosts Memory and Concentration

Another effect of L-Theanine is the production of dopamine and serotonin. These two chemicals serve to enhance mood, improve memory, and promote better concentration – something that can benefit everyone!

 5. Increases Energy Levels and Endurance

Samurai, the noble warriors of medieval and early-modern Japan, drank Matcha Green Tea before going into battle due to the tea’s energizing properties. While all green tea naturally contains caffeine, the energy boost received from Matcha is largely due to its unique combination of other nutrients. The increased endurance from a bowl of Matcha Green Tea can last up to 6 hours and because of the effects of L-Theanine, Matcha drinkers experience none of the usual side-effects of stimulants such as nervousness and hypertension. It’s good and clean energy.

 6. Burns Calories

Drinking Matcha Green Tea has also been shown to increase metabolism and help the body burn fat about four times faster than average. Again, unlike many diet aides currently on the market, Matcha causes no negative side-effects such as increased heart rate and high blood pressure.

 7. Detoxifies the Body

During the last three weeks before tea leaves are harvested to be made into Matcha, Camellia sinensis are covered to deprive them of sunlight. This causes a tremendous increase in chlorophyll production in the new growth of these plants. The resulting high levels of chlorophyll in Matcha Green Tea not only give this tea its beautiful vibrant green color. Matcha is also a powerful detoxifier capable of naturally removing heavy metals and chemical toxins from the body.

8. Fortifies the Immune System

The catechins in Matcha Green Tea have been shown to have antibiotic properties which promote overall health. Additionally, just one bowl of Matcha Green Tea provides substantial quantities of Potassium, Vitamins A & C, Iron, Protein, and Calcium. Further studies have even suggested that the nutrients in Matcha may have the ability to inhibit the attacks of HIV on human T-cells.

9. Improves Cholesterol

Researchers aren’t entirely certain how Matcha Green Tea has such a positive effect on cholesterol, however, studies of different populations have shown that people who drink Match Green Tea on a regular basis have lower levels of LDL (bad) cholesterol while at the same time displaying higher levels of HDL (good) cholesterol. Men who drink Matcha Green Tea are about 11% less likely to develop heart disease than those who don’t drink Matcha.

10. Amazing Flavor

Drinking something just because it’s healthy can be a lot like swallowing medicine. It’s unpleasant and you dread it, but you feel obligated to do it. After all, it’s good for you... right? Sure, but wouldn’t you rather look forward to improving your overall well-being and enjoy while doing it? Of course, you would!

Fortunately, unlike a lot of other teas which require sugar, milk, or lemon to make them appetizing to the average consumer, Matcha is absolutely wonderful all by itself. Its crisp vegetative notes are complimented by the aromatic taste of the L-Theanine amino acid making Matcha a tea that is truly unique in every way. So sit back, relax, and enjoy a delicious bowl of hot Matcha!

 

Ingredients

§  1 teaspoon Matcha 

§  1 cup (8 oz) water, heated at 175 degrees F

Method

1.     Sift the powder into the glass bowl using a fine mesh strainer or sifter. Or place Matcha in bowl and whisk the powder to break any lumps.

2.     Carefully add the hot water.

3.     Whisk with the bamboo whisk (in an imaginary “w” shape) until frothy and well mixed.

4.     Drink immediately.

 

Ingredients

§  2 cups filtered water

§  2 teaspoons of Matcha

§  2 cups crushed ice

§  1 lime, sliced

§  Handful of mint

§  Optional: honey, syrup, sweetener of choice

 Method

5.     Using a cocktail shaker (or a large jar with a non-leaky lid) shake together the water and Matcha until there are no lumps.

6.     Add the ice, a squeeze of lime, handful of mint, and shake it some more. (Add sweetener if you like). 

7.     Pour into glasses with extra lime slices and mint. 

 

Ingredients

§  An empty reusable water bottle

§  Matcha

§  Liquid stevia or sweetener of choice

Method

1.     Fill your water bottle up to almost the very top.  

2.     Add 1/4 tsp of Matcha for every 8-20 oz of water.  Add a few drops of liquid stevia.

3.     Put the lid on and shake until everything has dissolved.  That's it! 

Ingredients

§  1 teaspoon Matcha

§  1 teaspoon sugar or any sweetener of choice

§  3 tablespoon hot water

§  250/300ml Whole or Semi-Skimmed Milk (Hot or Cold)

§  A few cubes of ice (for Iced Latte)

Method

§  Spoon the Matcha and the sugar into a mug or cup.

§  Add the hot water and mix either with a spoon or with a whisk until it is a smooth dark green paste. This is to stop the tea from having lumps in it.

§  Warm up the milk in a milk frother, pot or microwave. (Or use cold milk for an iced latte!)

§  If you wish, you can add a few sprinkles of Matcha on the top for decoration. (Or add ice for an extra cold iced latte, yum.) 

Ingredients

§  1 tsp Matcha 

§  1 cup plain, Greek yogurt

§  1 cup almond milk (or milk of choice)

§  1 cup Ice Cubes*

§  1/2 tsp Stevia Extract (or any sweetener)

§  1/2 tsp Almond Flavor

§  1/2 tsp Vanilla Paste

Method

1.     Place all the ingredients into a powerful blender and puree until smooth.

2.     Give it a taste and add more yogurt, Matcha, stevia, or vanilla to taste.

3.     Let the mixture sit for a few minutes to thicken, then pour into serving glasses. Serve with natural whipped cream (avoid brands that use hydrogenated oils) and an extra dash of Matcha!

Ingredients

§  1 cup unsweetened almond milk

§  2 scoops of protein powder

§  1/2 cup ice

§  1 banana

§  2 teaspoons Matcha 

§  1/2 teaspoon maple syrup

§  Fresh vanilla bean, scraped from 1 inch of a pod

Method

1.     Combine all ingredients in a blender 

2.     Mix until smooth

3.     Ready to serve!

Ingredients

§  2 cucumbers, chopped

§  1 cup mint leaves

§  2 cups cold water

§  3/4 cup fresh lemon juice

§  1/4 cup blue agave nectar

§  2 tablespoons Matcha 

§  1 cup ice (plus more for serving)

Method

1.     In a blender, puree the cucumbers and mint leaves until just chunky.

2.     In a large pitcher, combine the water, lemon juice, agave, and Matcha. Add the lemon mixture to the puree and blend until very smooth. Return to the pitcher.

3.     Serve in ice-filled glasses with mint and cucumber garnishes.

Ingredients

§  100 mL whole fat milk

§  60g cane sugar (or any sweetener)

§  3 egg yolks

§  1 tablespoon Matcha blended with 2 tablespoons of water to form a smooth paste

§  200 ml of double cream

§  1 teaspoon vanilla extract

Method

1.     Warm milk mixture over low heat, stirring constantly to dissolve the sugar, then remove from heat.

2.     In a small mixing bowl whisk 3 egg yolks lightly.

3.     Slowly pour 1/4 of the hot milk into the egg yolks, whisking as you go to temper them, then add the yolk mixture back into the remaining hot milk. Cook, stirring constantly, over low heat until it thickens a bit.  

4.     Remove from heat and pour back into mixing bowl. Combine the Matcha paste, cream and vanilla, and add the milk mixture.

5.     Whisk to blend and cool, then cover tightly and chill thoroughly.

Ingredients

§  3 egg yolks

§  70g castor sugar

§  8oz mascarpone cheese

§  100 ml of double cream

§  1 teaspoon of vanilla extract

§  3 egg whites

§  2 cups brewed Matcha (1/2 – 1 teaspoon per 1 cup of water), cooled

§  ladyfinger biscuits

§  Matcha for topping decoration

Method

1.     Beat the egg yolks and sugar in a bowl set over a pan of simmering water. Once the mixture is a pale yellow color, add the mascarpone and beat until smooth. Set to one side.

2.     In another bowl, whip the cream and add the vanilla extract. Set to one side.

3.     In another bowl, beat the egg whites into stiff peaks.

4.     Add the mascarpone mix into the cream and fold until combined. Add the egg whites and gently fold in.

5.     Dip the ladyfinger biscuits into the brewed Matcha and layer them on the bottom of a serving dish.

6.     Top with a layer of mascarpone mixture. Repeat layering.

7.     Refrigerate for a few hours (overnight is the best). Dust with Matcha before serving.

Ingredients

§  1 ½ cup of heavy cream

§  1 ½ cup of whole milk

§  1 tablespoon of Matcha

§  5 large egg yolks

§  1/1 cup granulated sugar, plus 1 teaspoon for each serving

Method

1.     Preheat the oven to 33 degrees F (150 degrees C).

2.     Place the cream, milk, and Matcha into medium saucepan over medium heat. Scald the mixture, stirring often, until it’s very hot to touch but not boiled. Remove from the heat and let it cool. Start a kettle of water on the stove.

3.     In a medium bowl, whisk together ½ cup of sugar and the egg yolks, until well blended and the mixture becomes pale yellow.

4.     Temper the egg and sugar mixture with the milk and cream, adding ½ cup at a time, whisking vigorously. You don’t want to cook the egg by pouring the milk and cream too fast.

5.     Place a sieve over a large bowl and strain the mixture through the sieve.

6.     Divide the liquid between 6 medium ramekins. Place the ramekins into a large deep baking or roasting pan.

7.     Carefully pour the boiling water into the pan to come halfway up the sides of the ramekins.

8.     Bake just until the crème brûlée is set when shaken, but still trembling in the center, approximately 30-40 minutes. Remove the ramekins from the water bath, cool to room temperature, and refrigerate for at least 2 hours and up to 3 days. If you are storing them for more than 12 hours, cover tightly with plastic wrap.

9.     Remove the crème brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.

10.  To serve, spread about 1 tsp. of sugar on the top of each ramekin. Tap the side of ramekin to evenly spread the sugar and discard the excess sugar.

Notes: If you don’t have a blowtorch, place right under a broiler on the top rack for 1-3 minutes with the oven door open. You want the sugar to caramelize, but you don’t want the eggs to cook. I've never tried this method but I've read it's not as easy as it sounds... hope this will work for you. 

Adapted from Food Network. 

Ingredients

§  Five 3.5 oz Vegan White Chocolate bars

§  2 cups of Vegan White Chocolate Ganache

§  1 tablespoon of Matcha

§  1 teaspoon rum

Method

1.     Prepare the white chocolate as directed. Forego pouring the white chocolate into molds and just let it remain melted in a large bowl. If your white chocolate has been prepared into bars or you're using store-bought white chocolate, melt it in a double boiler and set aside.

2.     Line two baking sheets with parchment paper and place them in the freezer.

3.     Prepare the white chocolate ganache as directed. As it's cooling, whisk in the Matcha and rum.

4.     Now we need to let the ganache solidify enough so that it can be rolled into balls. Place the ganache in a metal bowl in the refrigerator and remove every 5 minutes to whisk. 

5.     When the ganache has thickened almost too much to whisk, remove the baking sheets from the refrigerator. Using a spoon, scoop out the ganache and form it into a ball by rolling it in between the palms of your hands. Arrange the ganache balls on the baking sheets. 

6.     As you roll the ganache into balls the ganache in the bowl will get runny and you may have to place it back in the refrigerator for 5 minutes so it will get solid enough to roll again. When all ganache is rolled into balls place the baking sheets with ganache balls back in the freezer for at least one hour.

7.     Remove the ganache balls from the freezer. Roll each ball in the melted white chocolate and place it back onto the baking sheet. Do this with all remaining ganache balls. Place them back in the freezer for at least one more hour.

8.     Remove the bonbons from the freezer and dust them with matcha powder. Store in a covered container in a cool, dark place for up to 6 months.

Ingredients

§  2 ¼ cups unbleached all-purpose flour

§  ¼ cup Matcha

§  1 teaspoon baking soda

§  ¾ teaspoon salt

§  1 cup unsalted butter, melted and cooled

§  1 cup packed light brown sugar

§  ½ cup sugar

§  2 large eggs, at room temperature

§  2 teaspoon vanilla extract

§  8 oz white chocolate, chopped

§  1 cup pine nuts

§  ¼ finely chopped crystallized ginger

Method

1.     Position rack in the centre of the oven. Preheat the oven to 350 degrees F.

2. Sift together the flour, Matcha, baking powder and salt in a medium bowl.
   
   
3. Combine butter, brown sugar and granulated sugar in a large mixing bowl and beat until blended. Add eggs and vanilla and beat until smooth. Stir in the flour mixture until incorporated. Stir in the white chocolate, pine nuts and ginger.
   
   
4. Drop the dough by heaping table spoonful’s onto ungreased baking sheets, leaving about 3 inches between each cookie. Bake until cookies are golden around the edges, but still a little moist on top, 9 to 11 minutes. Let them stand on the baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely. Matcha-White Chocolate Chunk Cookies will keep at room temperature in an airtight container for 2 to 3 days.

Ingredients (for the choux)

§  ¼ cup water

§  ¼ cup milk

§  1 pinch of salt

§  1 teaspoon sugar

§  2 oz of butter

§  2.5 oz of flour

§  2 eggs

Method

1.     Heat the milk, water, sugar, and butter cut in pieces in a pot. Bring to a boil.

2.     Away from the heat, add the flour in one time and mix well with wooden spoon. The dough should detach from the sides of the pot.

3.     Add one egg and mix well before adding the second. The dough should be elastic and not wet.

4.     Preheat your oven at 400 degrees F.

5.     Use a decoration bag to pipe your choux in the form of éclair (long fingers) on a greased cookie sheet. Leave space between them.

6.     Cook for about 30 minutes. The color should be golden brown. After this time, open the oven slightly and continue to bake for 10 minutes. Take out the éclairs and cool on a rack.

Ingredients (for the Matcha Tea Custard Cream)

§  1 cup + 1 Tablespoon milk

§  2 egg yolks

§  ½ vanilla pod

§  2 oz sugar

§  1 pinch of salt

§  2 Tablespoon floor

§  1 teaspoon Matcha Green Tea

Method

1.     Bring the milk to a boil with the vanilla pod cut in two halves.

2.     Stop the heat and let infuse for 15 minutes. Filter the milk and remove the vanilla pod.

3.     In a bowl, beat the egg yolks with sugar and salt.

4.     Add the flour and mix well.

5.     Transfer in a pot and pour the hot milk on top of this preparation.

6.     Beat and heat until boiling pot. The cream will start to thicken. Continue to cook for 1 to 2 minutes.

7.     Remove from the heat and pour the cream in a bowl sitting in a dish full of iced water.

8.     Once the cream has cooled down a bit, add the Matcha tea powder and mix well. Cover with cling paper and place in the fridge until ready to use.

9.     Cut the éclairs open and pipe in Matcha tea cream, using a confectioner’s bag.

10.  Dust with Matcha green tea powder as finishing touch. 

Ingredients

§  1 tablespoon of Matcha

§  ¾ cup of flour

§  ½ mochiko

§  2 tablespoon of sugar

§  1 ½ teaspoon of baking powder

§  ½ teaspoon of baking soda

§  ¼ teaspoon of salt

§  1 egg

§  ½ teaspoon of vanilla extract

§  2 tablespoon of melted butter

§  ¾ to 1 cup of buttermilk

Method

1.     Mix dry ingredients (Matcha, flour, mochiko, sugar, baking powder, baking soda, and salt) in a large bowl. 

2. Mix wet ingredients (egg, vanilla extract, butter, buttermilk) in another bowl. 

3. Combine dry and wet ingredients. 

4. Mix until no lumps remain.

5. Preheat waffle iron.

6. Pour in waffle batter and let sit until waffles form. 

7. For maple grapefruit syrup: Peal and segment grapefruits. Preheat oven to high broil setting. Lay segmented grapefruit on a lined baking tray.

8. Sprinkle generously with brown sugar and a little maple syrup. Broil until caramelized.

9. Serve hot waffles with grapefruit and maple syrup to taste.
   

Ingredients

§  10 oz white chocolate

§  1/3 cup heavy cream

§  ¾ teaspoon Matcha, add more for coating

§  1/8 teaspoon salt

§  2 Tablespoon unsalted butter

§  2 teaspoon of hot water (if needed)

§  Freeze-dried raspberries

Method

1.     In a saucepan, warm the heavy cream and butter on low heat just so the butter can melt. Add salt.

2.     Slowly add the warm cream mixture to the Matcha (3/4 teaspoon) and whisk or stir until there aren't any lumps. It'll also help if you sift the Matcha first. Set aside.

3.     Rough chop the white chocolate (10oz) and put into a large stainless steel or glass bowl. 
 

4.     Put about four cups of water in a pot to boil. After the water comes to a boil, turn off the heat and place the bowl of chocolate on the pot for the chocolate to melt slowly. Stir occasionally with a spatula.

5.     Once the chocolate has melted completely, take the bowl off the pot and pour in the Matcha cream into the chocolate. Mix well. 

6.     If the chocolate starts to separate or look grainy (see photo above), add in a tablespoon of hot water and the chocolate mixture/ganache will come back together. Add another tablespoon if needed.

7.     Pour the ganache into a piping bag or a plastic storage bag. Queenie uses a large mug to hold the piping bag to hold it upright while pouring.

8.     Pipe the ganache into silicone molds. This recipe makes about 20 cubes with each ice cube tray. To get a smooth and even surface, scrape off the top of the mold. Once solidified, carefully pop the cubes of ganache out of the molds.

9.     Sift some Matcha on a plate and coat each cube of ganache. Crush some freeze-dried raspberries on the same plate and sprinkle on top.

 

Ingredients

§  2 cups organic flour

§  2 extra-large eggs

§  3 teaspoon Matcha

Method

1.     Place ingredients into a food processor until well blended.

 

2.     Knead pasta dough and shape into a workable size.

 

3.     Run through a pasta maker for desired thickness and shape.

 

4.     Coil in salted water for 5 minutes until al dente.

Ingredients (Spring Rolls)

§  8 oz smoked salmon, sliced

§  4 oz mung bean noodles

§  8 oz haricot vert, rough edges trimmed

§  16 large basil leaves

§  16 spring roll wrappers

Ingredients (Matcha Dipping Sauce)

§  2 Tablespoon olive oil

§  Few drops of sesame oil

§  Juice of 1 lemon

§  1 Tablespoon mirin

§  1 Tablespoon rice wine vinegar

§  1 teaspoon low-sodium soy sauce

§  1 Tablespoon sugar

§  2 Tablespoon water

§  1 teaspoon Matcha

§  ½ teaspoon salt

§  Cracked black pepper to taste

Method

1.     Fill a medium pot with water, then bring to a full boil.  Boil the noodles for 2 minutes, then remove from hot water with wire mesh sieve.  Place in strainer, rinse with cold water, and set aside.  Blanch the haricot vert by throwing them into the same boiling water for 1 minute.  Remove the haricot vert with a wire mesh sieve, then plunge into another bowl filled with ice-cold water.  Drain the haricot vert and set aside.

2.     Fill a large casserole or deep, large dish with about 1″ of warm water.  Submerge 1 spring roll wrapper in the water completely, wait for it to soften for about 10 seconds, then place the sheet on a clean work surface.

3.     Stack 3-4 stalks of haricot vert in the lower 1/3 section of each sheet, towards the center. Add some mung bean noodles on top of the haricot vert, then top with a piece of smoked salmon and one basil leaf.  Roll up spring roll and fold right and left sides of the wrapper in towards the center of the roll.  Continue rolling upwards (away from you) until you get a completed roll. Repeat this step for the rest of the 15 rolls.

4.     In a small bowl, mix all of the dipping sauce ingredients together, except the olive oil.  Use whisk to stir the ingredients together, then gradually add the olive oil in a stream.  Alternatively, throw all the sauce ingredients in a jam jar and shake well.  Serve the dipping sauce along with the rolls.

Ingredients 

§  2 Tablespoon Matcha

§  1 or 2 Tablespoon of raw honey or sweetener of choice (adjust sweetness to taste)

§  1 cup (140g) frozen blueberries

§  ½ cup (120mL) 100% pomegranate juice (no sugar added)

§  200g ice cubes

Method

1.     Briskly whisk the 2 Tablespoons of Matcha into ½ cup of hot water. Add sweetener of choice and stir until completely incorporated. Set aside until cool.

2. Puree the frozen blueberries, pomegranate juice, prepared Matcha tea and ice cubes in a high powered blender until smooth.
   
   

3.     Serve immediately.

 

Ingredients 

§  1 banana

§  1 cup fresh pineapple

§  1 cup, chopped broccoli or spinach (or any healthy green veggie)

§  ½ teaspoon Matcha, add more to taste

§  ½ cup nut or soy milk

§  Squeeze of lemon

§  Handful of ice cubes (or use frozen bananas)

Method

1.     Blend all in a blender until very smooth. Enjoy!

Ingredients (Chocolate Lava)

§  2 tablespoons unsweetened cocoa

§  2 tablespoons honey (use maple syrup for vegans)

§  1/3 cup canned coconut milk

§  ½ teaspoon salt

§  1 ½ oz dark chocolate

§  1 teaspoon vanilla extract

 

Ingredients (Shake)

§  1 can full fat coconut milk, refrigerated overnight

§  ½ to ¾ cup cold almond milk or coconut water

§  1 to 2 tablespoons Matcha

§  1 tablespoon pure vanilla extract

§  2 soft medjool dates, pitted

§  ½ small ripe avocado, pilled and pitted

§  1 very ripe banana, frozen if possible

§  1 small handful baby spinach

§  2 tablespoons almond butter

§  Pinch of salt

§  Coco nibs, for toppings (optional)

Method (Chocolate Lava)

1.     Stir together cocoa powder, honey (or maple syrup for vegans), coconut milk, and salt in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture in a low boil stirring occasionally for 5 minutes. 

 

2.     Remove pan from heat, add remaining chocolate and vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container. Reheat over low heat, stirring or in the microwave on intervals.

Method (Shake)

1.     Take the can of coconut milk out of the fridge. Open the can and scoop the coconut cream from the top. Measure out about a ½ cup of cream and save the left over cream for another use. Also save the coconut water left in the can for the shake.

 

2.     Add the coconut cream, ½ cup almond milk (or the reserved coconut water), Matcha green tea powder, vanilla, dates, avocado, banana, spinach, almond butter, and a pinch of salt into a high powered blender. Blend until completely smooth and creamy, about 1-2 minutes.

 

3.     Add the remaining ¼ cup of almond milk if needed to thin.

 

4.     To serve, drizzle the warm chocolate into 2 glasses. Add the Matcha shake and top with cocoa nibs (if desired).  

Ingredients 

§  1 cup 2% milk

§  1 medium sized banana, sliced and frozen

§  1 teaspoon caramel

§  1 teaspoon Matcha

Optional

§  Whipped cream

§  Chopped walnut

Method

1.     Slice banana, place in a ziplock bag or covered container and freeze overnight.

2.     Combine all ingredients and blend until smooth. Pour into glasses and serve immediately.

3.     For a decadent treat top with whipped cream and chopped walnuts before serving.

Ingredients 

§  2 ripe mangoes, peeled and chopped

§  2 ripe bananas, peeled and frozen

§  1 cup unsweetened almond milk

§  1 cup orange juice

§  2 teaspoons honey (optional)

§  1 tablespoon Matcha

Method

1.     Put all ingredients in a blender and blend until smooth. Serve immediately.

Ingredients (for dressing)

§  1 tablespoon lemon juice

§  ½ tablespoon white miso

§  1 teaspoon olive oil

§  ½ teaspoon white wine vinegar

§  ¼ teaspoon Matcha tea (combine Matcha Green Tea powder with water)

§  Salt, to taste

Ingredients (for salad)

§  3 large romaine lettuce leaves, chiffonade

§  ½ avocado, thinly sliced

§  ½ daikon, shredded

§  ½ carrot, shredded

§  3 red cabbage leaves, chiffonade

§  3 oz marinated tofu, chopped

Method

1.     To make salad dressing: Whisk the lemon juice, miso, olive oil, and white wine vinegar together. Whisk in the Matcha tea and add salt to taste.

2.    To assemble salad: Bundle the lettuce chiffonade in the center of a large plate. Divide the avocado, daikon, carrot, cabbage, and tofu over the lettuce in even sections. Serve the dressing in a small bowl on the side, and drizzle it over the salad to your liking.

Ingredients 

§  4 Tablespoon of pasture-raised gelatin powder

§  1 cup of honey (or maple syrup for vegan)

§  1 teaspoon vanilla (optional)

§  1-3 Teaspoon of Matcha (according to preference in color)

Method

1.     Pour ½ cup of water into metal bowl or mixer bowl and add the gelatin. Whisk slightly to incorporate and let sit.

2. Pour the other ½ cup of water and the 1 cup of honey into the small saucepan.
   
   
3. Slowly bring the water and honey mixture to a boil. If you have a kitchen thermometer, you want it to reach at least 240 degrees. If not, just keep boiling, stirring constantly for 8 minutes.
   
   
4. Slowly start pouring the honey/water mixture into the bowl with the gelatin mix (which will be hardened by now).
   
   
5. Turn on the mixer or hand mixer and keep on medium as the honey mixture is added.
   
   
6. When add honey mix is added, turn the mixer to high and blend with the mixer for another 10-15 minutes or until it forms a stiff cream the consistency of marshmallow cream (it should form gentle peaks).
   
   
7. Add the vanilla in the last few minutes of whipping.
   
   
8. Grease a 9x13 inch baking dish with coconut oil, or line with parchment paper, leaving some on the sides to be able to pull up.
   
   
9. When marshmallows are whipped, pour into the lined/greased dish and smooth evenly.
   
   
10. Let sit at least 4 hours (overnight is better).
    
    
11. Flip on to a cutting board and cut with a well-oiled pizza cutter or knife.
    
    
12. Store in an airtight container.