We know—you’ve probably tried every matcha drink out there and likely can’t function in the morning pre-matcha latte, but did you know that there’s a vast world of food recipes utilizing the trendy ingredient that are not only healthy, but delicious? It’s said that matcha is full of antioxidants and fiber which help the body detox and boost metabolism, meaning added energy without the caffeine jitters. Here, seven tasty recipes to satisfy your matcha cravings.
Notcha Average Matcha
Coconut Matcha Waffles
2 tsp organic matcha 1 cup gluten-free flour (will result in softer texture) 1 tsp baking powder 1/4 tsp baking soda 1 tbsp coconut oil 1.5 cup coconut milk (adjust to match the density of your flour) Natural sweetener of your choice: e.g., organic maple syrup. Your favorite toppings: Blueberry, raspberry, coconut flakes...
In a large bowl, add coconut milk to all dry ingredients and blend until smooth. Preheat your waffle maker and spray with cooking oil. Cook batter according to your waffle maker's suggested cooking time (usually around 5 minutes.) Garnish with your favorite toppings and maple syrup.
Matcha Gnocchi
For the gnocchi:
1lb finely grated, peeled & baked Yukon Gold potatoes 1/2 cup of flour, plus another ½ cup for dusting 1 egg, whipped 1 tablespoon matcha powder plus 1 tbsp for dusting A pinch of salt (Finer salts work best)
For the orange and ginger butter:
6 tablespoons of unsalted butter 1 tablespoon of finely grated ginger ½ of a orange, juiced
Bake potatoes until they’re soft, then remove the potatoes from the oven and cut in half to release the steam. Once cool to the touch, peel the potato skins and grate them, allowing the potatoes a few minutes to cool. Bring a small pot of water to boil, then gently stir the whipped egg into the potatoes. Combine flour and matcha and sift over the gnocchi, fluffing the potatoes with a fork. Remove the gnocchi, divide into quarters and roll them into cigars and cut into 1 inch pieces. Add the pieces to the pot of boiling water with a pinch of salt. When they float, they’re ready.
To make the orange and ginger butter, melt butter in a small saucepan on medium heat, then add the ginger and cook until the grated bits are aromatic. Add orange juice and cook for a minute or two, carefully stirring. Combine gnocchi with the orange and ginger butter, and enjoy!
Vanilla Matcha Overnight Oats
½ cups of old fashioned oatmeal ¾ -1 cup of unsweetened vanilla almond milk (depending on how thick you like it) 1 teaspoon of Matcha powder 1 tablespoon of chia seeds Dash of vanilla extract Dash of cinnamon
Add oats, milk, matcha powder and chia seeds together into your mason jar or Tupperware and shake well. Add vanilla and cinnamon and stir until mixed well. Leave in refrigerator over night and enjoy as a delicious breakfast.
Matcha Steamed Cod
2 cups julienned peeled sweet potato 1 pound cod, cut into 4 pieces 2 teaspoons matcha powder 4 tablespoons unsalted butter 8 sprigs fresh thyme 4 slices fresh lemon 1 teaspoon kosher salt
Preheat oven to 425 degrees fahrenheit. Take 4 sheets of 12-16 inch parchment paper, fold in half and then unfold to make a crease. Place a pile of sweet potato strips on one side of each piece of parchment and top each with a piece of cod. Sprinkle each piece of fish with 1 teaspoon of matcha, then top each with 1 tablespoon butter, 2 sprigs thyme and a slice of lemon. Season with salt, and fold over parchment paper to enclose filling. Crimp the edges to seal and form a crescent-shaped packet. Transfer to a baking sheet and bake for 20 minutes. Remove packets from oven and allow to rest for 5 to 10 minutes before opening.
Matcha Panna Cotta
14 fl oz can coconut cream or full fat coconut Milk 1 tbsp ground green tea powder Honey or sugar to taste 1 packet unflavored gelatin powder ½ tbsp vanilla extract ¼ cup hot water Mint leaves, raspberries, whipped cream to garnish
In a small bowl, dissolve the green tea powder in hot water. Mix well to ensure it's fully dissolved. In a medium saucepan, mix the coconut cream, vanilla extract and honey or sugar and set over medium heat, stirring slowly until it reaches a low boil. Remove the saucepan from the heat and add in the green tea mixture and gelatin powder stirring slowly until it's mixed thoroughly. Pour the mixture into small dessert bowls and refrigerate for 4 hours. Garnish with whipped cream, raspberries and mint leaves.
