2 dl of any drink, 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 and let it set until firm.
- Decorate with berries or fruit.
Matcha Latte
2 tsp matcha in a cup
- Pour in some 80-degree Celsius water.
- Stir, then top up with frothed oat milk.
- Sweeten with honey or another sweetener, e.g., stevia drops.
Matcha Smoothie – 2 glasses
one banana 2.5 dl fresh pineapple 2.5 dl kale or spinach 1.25 dl any milk 1/2 tsp matcha powder squeezed lemon a few ice cubes
- Blend 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 then.
- Then blend the almonds with 2 dl fresh water into a thick almond milk. It's easiest to blend nuts in a high-speed blender like a powerful blender.
- Strain. The leftover almond pulp can be used in pancake batter, cookies, or waffle batter.
- Warm the coconut oil until it becomes liquid in a water bath.
- Blend the almond milk with coconut oil, coconut cream, lecithin, agave syrup, matcha tea, and honey. The more matcha tea powder you use, the more sweetener may be needed.
- Taste and freeze for about 5 hours in a silicone mold or special ice cream molds (nice silicone ones are available at Panduro).
The ice cream recipe comes from Erica Palmcrantz Aziz, a well-regarded raw food inspirer.
