Matcha Chia Pudding
2 dl beverage of choice, e.g., almond, oat, or coconut milk
3 tbsp chia seeds
1/2 tsp matcha powder
1 pinch of vanilla powder
Sweeten with honey or xylitol
Mix, let stand until set.
Decorate with berries or fruit.
Matcha Latte
2 tsp matcha powder in a cup
Pour in a little 80-degree water.
Stir, fill with frothed oat milk.
Sweeten with honey or another sweetener, such as stevia drops
Matcha Smoothie – 2 glasses
one banana
2.5 dl fresh pineapple
2.5 dl kale or spinach
1.25 dl milk of choice
1/2 tsp matcha powder
freshly squeezed lemon
a few ice cubes
Mix everything in a powerful blender and serve cold.
Matcha Ice Cream Ceremony
2 servings
2 dl water + 2 dl almonds, preferably soaked
1 tbsp coconut oil
1/2 dl coconut cream
2 tbsp agave syrup or honey
1-2 tbsp matcha tea powder
1-2 tbsp honey
1 tbsp sunflower lecithin
How to make it:
Preferably soak the almonds for eight hours, they taste best that way.
Then blend the almonds with 2 dl of fresh water to make a thick almond milk. It's easiest to blend nuts in a high-speed blender.
Strain. The leftover almond pulp can be used in pancake batter, cookies, or waffle mix.
Heat the coconut oil in a water bath until it becomes liquid.
Mix the almond milk with the coconut oil, coconut cream, lecithin, agave syrup, matcha tea, and honey. The more matcha tea powder you use, the more sweetener you may need.
Taste and freeze for about 5 hours in a silicone mold or in special ice cream molds (nice ones can be found at Panduro in silicone).
The ice cream recipe comes from Erica Palmcrantz Aziz who is a well-appreciated raw food inspirator.
