“It's a lot more than an ancient green powder.” – Cha Cha Matcha
Think the boost of coffee mixed with the taste of green tea. But healthier. Meet your matcha. This little green powder is jam-packed with antioxidants, helps you lose weight, and has a clean caffeinated hit.
A single cup of matcha has as many antioxidants as ten cups of brewed green tea. It’s basically green tea on steroids. Why do you care? Well because antioxidants help with biological rust. Meaning that these little guys help fight oxidation – a normal chemical process that can be sped up from stress, smoking, or alcohol consumption. When there’s a disruption in this process, oxygen triggers pesky little atoms, known as free radicals, to release into the body. These free radicals then wreak havoc on your cells causing disease, arthritis, age-related blindness, cataracts – the list goes on. Antioxidants help combat these free radicals and keep your cells happy and healthy.
Consuming matcha is good for your waistline. It increases your body’s thermogenesis, which is your body’s way of burning calories to produce heat, “from a normal 8%-10% of daily energy expenditure, to between 35% and 43%."
Matcha also helps with that extra boost for that 2pm feeling without the crash. It has the amino acid L-Theanine which simultaneously relaxes and focuses the brain to balance out the caffeine rush. So instead of getting that jittery, bug-eyed caffeination from a cup of coffee, you’re getting an alertness and concentration that lasts longer for your day.
Vegan Matcha Cheesecake
Instagrammer Minako Umehara-Kazama, @365cleaneats, has a Gluten Free Vegan Matcha Cheesecake recipe that will make your tastebuds sing.
⅓ cup rolled oats
3 tbsp rice flour
¼ cup raw almonds
4 tbsp coconut sugar
⅛ tsp pink salt
4 tbsp melted coconut oil
1 tbsp maple syrup
¾ cup raw cashews, soaked 4-5 hours and rinsed
½ cup coconut cream
3 tbsp melted cacao butter
4 tbsp agave or maple syrup
2 tbsp lemon juice
2 tsp matcha powder
½ tsp vanilla paste
Let’s Get to It
Preheat the oven to 350ºF.
Put dry ingredients for the crust into a food processor. Process well until it has reached a flour-like consistency.
Add wet ingredients for the crust into the food processor and process until it has reached a wet sand consistency. If the mixture is too dry, add 1 tsp. (or more if necessary) of melted coconut oil.
Press the mixture against the sides and the bottom of the mould. Bake for about 20 minutes or until golden brown. Let cool. If the crust has risen too much, push it down with a spoon after baking while still warm.
While the crust cools, put all the matcha filling ingredients into a high-speed blender and blend well. Add more sweetener or lemon juice if needed.
Layer the matcha filling over the crust, and freeze overnight.
Take the cake out of your mould, garnish with your choice of fruits, and enjoy!
Instagrammer Sophie Bertrand, @sophieshealthykitchen, has a Matcha Bread recipe to shake up things in the kitchen.
3 eggs (can use flaxseed eggs for vegan option)
1 cup ground almonds
1 cup oat flour
1 scoop of banana protein powder
2 mashed bananas
1 tsp baking powder
2 tbsp honey
¾ cup almond milk
2 tsp matcha powder
1 tsp vanilla essence
2 tbsp melted ghee butter
½ cup raw cashews, soaked for 2-3 hours and rinsed
2 tbsp of melted coconut oil
1 tbsp of raw honey
1 tsp of vanilla essence
1 tsp fresh lemon juice
2 tbsp of water
1 tsp of matcha powder
Let’s Get to It
Preheat the oven to 350ºF and line a bread tin tray with baking paper or grease with coconut oil or butter.
In a bowl, combine the oat flour, ground almonds, protein powder and baking powder.
Mash your bananas and add them to the bowl. Then add the eggs, milk, honey, vanilla and melted ghee butter. Mix with a spoon until the mixture is combined.
Separate the mixture evenly into two separate bowls.
Add your matcha powder to only one of the mixtures and mix well until the mix is a green tea color.
Transfer the mixture from each bowl to create a marble-like pattern.
Continue to layer the tin in this way until you have used up both mixtures.
Bake in the oven for around 35 minutes (until knife comes out clean).
Allow to cool completely before icing your bread.
While the bread cools, put all of the icing ingredients into a blender and blend until smooth.
Allow this icing mixture to cool in the freezer for at least one hour in order for it to thicken.
Spread your icing evenly over the bread and eat up!
*Feel free to garnish your bread with icing sugar to add to its aesthetic.
Instagrammer Beatrice Frisia, @bb_foodlover, is starting your morning off right with her matcha pancakes.
1/2 cup 0% fat yogurt or ricotta
1/4 cup coconut oil or vegetable oil
1/2 cup maple syrup
1 tsp vanilla extract
1 cup quinoa flour or rice flour
2 tbsp matcha powder
1 tbsp baking powder
1 tbsp baking soda
1/2 tbsp salt
Let's Get to It
In a large mixing bowl, whisk together the yogurt (or ricotta), eggs, coconut oil (or vegetable oil), maple syrup, and vanilla extract.
In a second bowl, mix together the flour, matcha powder, baking powder, baking soda, and salt.
Add your dry mixture to your wet mixture and mix until you've created a smooth pancake batter consistency.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Heat each side for 1-2 minutes, or until golden brown, and serve hot! Delicious!