A few years ago I was completely addicted to coffee! I found that my energy levels were constantly low and the only thing that could bring it back up was more coffee. I don’t think there’s any issue with enjoying a cup every now and again, but it’s a different story when you rely on it to properly function. To ease myself off I started drinking matcha, and now I’m no longer hooked on coffee and so look forward to my daily matcha!
What is matcha?
Matcha is a finely ground powder of specially grown green tea. Matcha is made from high quality tea, and the whole leaves are ingested, not just steeped. This makes it a more potent source of nutrients than regular green tea.
Health benefits of matcha:
No caffeine crash: Matcha does still contain almost as much caffeine as a cup of coffee, but the caffeine acts very differently in your body. Unlike the buzz we get from coffee, matcha causes more of an ‘alert calm’, due to the natural substance, l-theanine, which creates calmness without drowsiness.
Antioxidants: Matcha is a health elixir and antioxidant powerhouse! It contains 60x the antioxidants in spinach and 7x the antioxidants of high quality dark chocolate!
Weight loss: Although sustainable weight loss takes a lifestyle change, matcha offers additional fat burning benefits. EGCG found that matcha increases the rate of burning stored fat as energy, as well as decreasing the formation of new fat cells.
Skin health: Matcha reduces inflammation, which can help with acne, eczema and other skin conditions. Matcha also reduces free radicals that accelerate skin aging.
How can you include matcha into your diet?
To make this powder into the tea we drink you whisk in a quick zig-zag motion (with a bamboo brush) ½-1 tsp matcha with about 2-3 oz. of hot (but not boiling) water until it froths. Then, add desired amount of water. If you don’t have a whisk you can use a spoon to make matcha into a paste, then add the rest of your hot (but not boiling) water.
1 tsp matcha
1 cup warmed almond milk
Put ingredients in a blender until well combined and nicely frothed!
Matcha Nice Cream:
Makes 2 servings
3 very ripe bananas
1-2 tbs. coconut cream *
2 tsp matcha
1-2 tbsp maple syrup to sweeten (optional)
1. Peel bananas and slice into ½ inch discs. Arrange banana slices in a single layer on a large baking sheet and freeze for 1-2 hours.
2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the matcha and coconut cream, puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in freezer for a few hours then serve.
*To make coconut cream buy full fat coconut milk in a can. Do not shake and use the ‘cream’ on the top.