Green tea is rich in powerful antioxidants, and has been known to fight viruses and slow aging. Green tea aids in weight loss, reduces "bad" cholesterol, boosts the immune system, and is also associated with the prevention of cancer. Green tea is widely used as a natural preservative in food and cosmetics. It even looks fresh and healthy! Green helps overweight people shed excess fat without side effects. It may help modulate calorie and fat burning through the sympathetic nervous system, the adrenal glands and specific nerve chemicals. Green tea shows fat-burning properties beyond those explained by its caffeine content.
* These statements have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Cold Brew Tea
Especially great if you’re on the go! Just add a 1/2 tsp of MATCHA to your water bottle, shake well, and off you go. Optional: Add a squeeze of lemon or lime.
Add 1/2 tsp MATCHA to single serving yogurt. Mix in 1 TBS chopped walnuts and optional 1 tsp honey or agave.
A healthy, filling, & delicious start to the day!
INGREDIENTS: 1/2 cup plain or vanilla yogurt; 1 cup ice; 2 cups soy milk (unsweetened for less calories); 2 tsp of MATCHA green tea powder; 2 tsp of maple syrup (or to taste). Optional: Add half of a frozen banana to the mix. It gives the smoothie a little bit more body and complements the flavor.
PREPARATION: Add everything to a blender (adding the matcha last to avoid it sticking to the sides) and blend until smooth. Very refreshing! Single serving.
MATCHA ICED LATTE
Refreshing and simple! No blender needed.
INGREDIENTS:1 tsp MATCHA green tea powder; 2 1/2 cups hot water; 1/2 cup milk or soy milk; 4 tsp honey or agave (sweeten to taste)
PREPARATION: Whisk the MATCHA powder, water, and milk together in a bowl until the Matcha appears to be dissolved. Sweeten with honey and continue whisking until the consistency is smooth. Chill in the refrigerator. Pour over ice to serve. Single Serving.
Matcha Salad Dressing
Surprise your family and friends with this easy homemade Matcha Vinaigrette - a wonderful antioxidant-rich combination of sweet and savory that will complement any bed of greens. Our favorite salad pairing for this dressing includes arugula, roasted beets, mandarin oranges, goat cheese, and a sprinkle of sliced almonds, just to get your wheels turning and your mouth watering.
INGREDIENTS: 1 tsp MATCHA; 1/4 cup rice vinegar; 1 TBS honey; 1 TBS orange juice; 1/2 cup sunflower or grapeseed oil; 1 tsp finely minced shallots; Sea salt and ground black pepper (to taste).
PREPARATION: Simply whisk the matcha vigorously for 1 minute in the rice vinegar. Gradually whisk in the honey and orange juice, then slowly add the oil. Mix in the shallots and season with sea salt and fresh ground black pepper, to taste. Enjoy over your favorite mixed green salad or steamed greens!
Vegan Matcha Gelato
INGREDIENTS: 1 ripe avocado; 1 tsp MATCHA; 11.5 oz can Coconut Milk; 1/2 cup fat free half & half or coconut cream (for vegan version); 2 TBS Agave or Rice Syrup.
PREPARATION: Place avocado and MATCHA in high speed blender and mash well on low, raising to medium speed. Whisk cornstarch into half & half or coconut cream. Heat coconut milk with cream/cornstarch mixture in saucepan until bubbles form on sides, just to boil. Add sugar or sweetener and stir until dissolved. Remove from heat and whisk in Avocado-Matcha mash until completely blended. Chill covered, until cold, and freeze in an ice cream maker. Optional: Serve with roasted & salted pistachios on top. Yields 4 1/2 cup servings.
Smoky Sea Salt Matcha Ice Cream
Try this one for a seriously special splurge… it’s our favorite tea recipe yet! INGREDIENTS: 3 egg yolks; 1/4 cup sugar; 1 tsp MATCHA; 1/4 tsp smoky salt; 2 cups milk.
PREPARATION: Beat the eggs with the sugar, until mixture whitens. Carefully blend in the MATCHA. Heat the milk in saucepan until bubbles form on sides, just to boil. Add sugar and stir until dissolved. Blend into sweetened egg mixture. Chill covered, until cold, and churn in an ice cream maker. Optional: Serve drizzled with high quality olive oil and a pinch of large grain smoky sea salt. Yields 8 1/4 cup servings (this one’s so rich you won’t want to go big in serving size!)
Here’s what you can do with your 3 leftover egg whites, if you go the sinful ice cream route. It’s the most basic french meringue recipe, and never goes wrong! INGREDIENTS: 1/2 tsp MATCHA; 3/4 cups powdered sugar; 3 egg whites; Pinch of salt.
PREPARATION: Preheat oven to 250 degrees F. Mix MATCHA into powdered sugar until you get a consistent color green throughout. Beat egg whites on high until peaks hold their shape. Slowly add sugar/MATCHA mixture and continue beating until meringue batter is stiff. Drop by Tablespoonfuls onto cookie sheets (parchment paper or wax paper is good to use). Bake for 2 hours, or until hard and glossy, turn off heat and allow to cool in oven. Yields about 20 meringues.
GREEN TEA COOKIES
This recipe is from Chef Carol Wallack, owner of Chicago's Sola restaurant. We made it this past Christmas season and they were great!
INGREDIENTS: 1/2 cup each: semolina flour & all-purpose flour; 1/4 cup sugar; 1/3 teaspoon baking powder; Pinch of salt; 3 TBS cold butter, cubed; 1 TBS green tea leaves, finely chopped; 1 ½ teaspoons MATCHA green tea powder; Grated zest of 1 lime; 1/3 cup whipping cream
PREPARATION: Heat oven to 350 degrees. Combine flours, sugar, baking powder and salt in the mixing bowl of a standing mixer. Add cold butter; beat just until the flour mixture is crumbly. Stir in tea, matcha and lime zest. Pour in cream; blend well. Roll out the dough on floured surface to 1-inch thick. Cut into 1-inch circles with cookie cutter. Line a cookie sheet(s) with parchment paper. Place cookies on parchment. Bake until top is firm, 12 minutes per batch. Allow to cool. Prep: 20 minutes. Cook: 12 minutes per batch. Makes: 6 dozen delicious cookies!
INGREDIENTS: 1 TBS MATCHA green tea powder; 2 cups flour; 1 TBS baking powder; ¼ cup oil of your choice (olive, macadamia, or our favorite, almond oil); 2 cups almond milk, ½ cup granulated sugar; a few pinches of granulated sugar and a small portion of oil to coat the top of the muffins. Optional: 1 cup blueberries or chocolate chips.
PREPARATION: Preheat oven to 350 degrees and line muffin tins. In a medium size bowl, mix all dry ingredients. Slowly add wet ingredients, mixing well. Fill muffin tins ¾ full and top with blueberries or chocolate chips, if desired. Bake 20 minutes. Using a pastry brush, coat the top of each muffin with oil, and sprinkle on a pinch of granulated sugar. Bake an additional 2-3 minutes. Let cool, and enjoy!