Morning Matcha For Breakfast
Who knew? Regular intake of matcha improves metabolism by up to 40 percent! One of the best way to have that Japanese green tea is in raw organic powder form in a creamy vegan breakfast pudding dressed in a light vegan Asian sauce. 100 percent rawsome!
Attributes: raw, vegan and dairy free, unusual and smooth
Equipment: Citrus press, blender, small food processor
1 T Matcha powder
½ C raw soaked cashews, rinsed
1 T + tsp raw honey, melted
1 small piece ginger root”
1-2 stalks lemongrass
½ juice of orange
2 T hulled hemp seeds
Directions: The night before making this recipe squeeze ½ orange for its juice. Slice lemongrass and ginger root; submerge in juice of orange and soak over night. In morning remove lemongrass and ginger from juice. Pour juice only into small food processor and add hemp seeds. Blend until smooth and bubbly. Set aside. In a blender add ½ avocado, bananas, cashews, honey and Matcha, blend until Matcha is mixed thoroughly. Scoop out portions of Matcha pudding to fill small serving dishes. Pour lemongrass ginger sauce over pudding.
Tips: Matcha powder contains chlorophyll, antioxidants & amino acids like L-Theanine, which relaxes the mind. Regular consumption of Matcha boosts the metabolism by up to 40%, helps regulate healthy blood sugar and cholesterol levels and is a strong detoxifier and alkalizer.