Disclaimer: I was given the pot of Matcha Tea free by the company Kineta to create a recipe with but the recipe and all opinions are my own – I have not been paid for this post.
Having been gifted some Matcha Green Tea by Kineta I was intrigued to use it in a recipe as I’ve not tried it before and I’d heard lots about the amazing superfood and anti-oxidant benefits it contains (137 times more anti-oxidants than regular green tea!) I didn’t want to just make a tea with it so I decided to incorporate it into one of my breakfast smoothie bowls. So what are the other benefits of Matcha? Matcha Tea is known for boosting energy due to the caffeine in it and it revs up your metabolism as it has a thermogenic effect meaning that you burn more calories at rest after consuming it than you would normally. It also contains a compound known as L-theanine which increases the production of serotonin and dopamine in the brain, improving concentration (Zen Buddhist Monks use Matcha to improve their concentration during meditation!) Finally it strengthens the immune system and has many minerals and vitamins – and it’s fat-free and sugar-free! What’s not to love?
So what does the tea taste like? If you’ve ever drunk green tea, it has a very similar taste, vegetal but slightly less astringent and a bit sweeter and more earthy.
For my smoothie bowl I chose flavours that I thought would pair well with the matcha and I wanted to show off the fabulous green colour, so I chose neutral or green fruits and veg to blend with it! I blended half an avocado, a handful of spinach leaves, 100g greek yoghurt, 1 1/2 Kiwis (saving the other half as garnish) half a frozen Banana (I used the other half to garnish the top with aswell) and the juice of half a lemon, in my food processor and added 100ml coconut water to get everything moving.And just look at that colour. The Matcha really does increase the vibrancy of the green colour and it looked stunning.I topped the smoothie bowl with pecans and black sesame seeds for crunch, texture and good fats and omega 3 oils. I used the rest of the kiwi and banana sliced up for sweetness and some cacao nibs for texture and sweetness aswell.
I’m a convert! The Matcha gave an earthy sweetness to the smoothie bowl which is not normally present and it really complemented all the other flavours! It also doesn’t hurt that i felt like I was nourishing my body with every spoonful and feeling pretty smug that something so delicious was so good for me!
I also plan to use it in baking at some point to see how the flavours work within a muffin – I’m thinking Banana Matcha Muffins would be a great pairing! Watch this space…
Do you have any better ideas of Matcha pairings or any recipes I could take look at? I’d love to hear from you in the comments!