Traditionally, you would make matcha with a chasen (a bamboo whisk) + 175-185 degree water) today we are going to try it in a vitamix, as long as you're safe and make sure the power is on low ;)
1. Place your matcha powder in a bone-dry Vitamix. Add your hot water, and coconut manna/butter and carefully blend on low, and after a few seconds, carefully bring to medium-high power. Blend for about 10-15 additional seconds. Add sweetener if desired.
2. Pour into desired serving cups and pour your fave almond milk into the side of the bowl to top off. Drink! xxx ck
Serves 4; 10 to 12 pancakes
Ingredients
Dry ingredients
11/2 cups gluten-free baking flour or all-purpose flour
2 tablespoons Japanese, high-quality matcha powder
11/2 teaspoons aluminum free baking powder
Wet ingredients
2 large eggs (optional)
2 tablespoons brown rice syrup, or organic granulated white cane sugar
11/4 to 11/2 mashed ripe bananas
1 teaspoon organic vanilla extract
1 cup unsweetened almond milk
3/4 cup dark, high quality chocolate chips
nonstick coconut oil spray
Toppings
Kinako powder (optional)
Pure maple syrup (optional)
Directions
Whisk the flour, matcha, and baking soda together in a large bowl. Set the dry ingredients aside
In a separate medium bowl, whisk together the eggs (if using), brown rice syrup, banana, vanilla, and almond milk. Add the wet ingredients to the dry ingredients and gently whisk to combine. Using a rubber spatula, fold in the chocolate chips; the batter will be thick
Heat a large nonstick skillet over medium heat. Coat the pan or griddle top with nonstick cooking spray. Using 1/4 cup of batter for each pancake and cooking two to three pancakes at a time, pour the batter into the pan or onto the griddle, using a measuring cup or ladle. Cook the pancakes until the outer edges firm up and the bottom is golden-brown, about 2 minutes. Flip and cook the other side until golden-brown, about 2 minutes more. Repeat making pancakes with remaining batter. Enjoy and serve with a touch of kinako powder and fresh fruit!
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Serves 4
Ice cream mix Ingredients:
1, 14 oz can coconut milk
2 teaspoons Green Tea Matcha powder (like matcha love!)
1 cup unsweetened almond milk
2 tablespoons organic sugar (or maple syrup)
2-3 tablespoons Belvedere Vodka – to stabilize
Directions:
Place all ingredients into an ice cream maker and serve asap when ready! YUM!
For toppings!:
Gandied Ginger Pieces + Pair with a Fresh Belvedere Ginger Zest Cocktail!
Dark chocolate, shaved (70% cacao is best for beauty/anti-aging benefits)
Fresh blueberries (antioxidant packed & vitamin C is key for skin protection)
Fresh mint
Coconut shavings, toasted
Fresh lavender (for relaxation and calming)
Fresh, organic pink rose petals (fresh and organic is a must!)
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ingredients:
for the crust:
2 cups walnuts
6 pitted dates
1 teaspoon cinnamon
for the cashew cheesecake filling:
4 cups cashews, raw, soaked overnight
1 cup coconut milk
1/4 cup maple syrup
4 tablespoons agar agar powder
3 tablespoons coconut oil
3 tablespoons fresh lemon juice
1 teaspoon organic vanilla extract
1-2 tablespoons matcha love powder
directions:
*soak your cashews for 4 hours or overnight
1- Make your crust in a vitamix or a food processor, pulse//blend well to combine
2- Firmly press and add your crust to the bottom of an 8-9 inch pan (springform is best)
to make your filling:
1- In a medium saucepan over medium heat, add your coconut milk, maple, agar agar, coconut oil, lemon juice and vanilla. Stir occasionally to dissolve all the agar agar. Mix well to combine, when all ingredients are melted, turn heat off.
2- Add the soaked cashews to a food processor and blend until creamy. Add in your coconut maple, agar agar mix, blend//pulse to combine well.
3- Add your cashew mix to the pre-made walnut crust. Use a spatula to finish off evenly.
4- Place into the oven to solidify for 1-2 hours before serving. Add matcha powder, by using a mesh sieve on top to dust. Slice up and serve!
ps if you don’t know about my work? click here: xx ck
]]>Serves 4
Ingredients:
1 1/2 cups unsweetened coconut water
2 tablespoons coconut shavings or coconut milk
2 cups baby spinach
1/2 frozen banana
2 teaspoons matcha green tea powder (try my fave, Matcha Love by Ito En)
1 cup ice
Directions:
Add ingredients into a blender and blend until smooth.
]]>I highly recommend cleansing all areas of your life: mental, physical, and spiritual. Green Tea + coconut will get you there.
Add ingredients into a blender and blend until smooth.
]]>Serves 4
1 1/2 lbs fresh cod or halibut
Dry Ingredients: For the Pistachio Matcha Crust
3/4 cup raw pistachios (you can also try macadamia nuts)
1 tablespoon matcha powder, like Ito En Matcha Love
1/2 teaspoon sea salt
Coconut oil spray (unrefined) or olive oil spray
Sea salt to taste
Directions:
1- Place all dry ingredients into a food processor, pulse until it resembles a crust, not into a powder. Transfer to a shallow dish.
2- Prep your fish and portion out into 4-6 servings. Spray each fillet with coconut oil and crust the flesh side of the fish with the pistachio crust in a shallow dish. Dust with sea salt to finish.
3- Lightly coat a stainless steel sauté pan with coconut oil spray. Place over medium heat. Add in your fish and cook until firm to the touch, approximately 8-10 minutes. Serve over a bed of fresh dressed greens and quinoa or brown rice.
]]>Time to zen-out, Japanese style. Life isn't about going nutzo, it's about taking the time to do things right and slow. Catch my vid to see how xx ck
1. Add ingredients into a blender and blend until smooth. Get it gurl. xx ck
]]>Antioxidant-packed + so cute and easy to make, I promise these matcha cups will be your new, fave alternative to candy this Easter Sunday. Enjoy! xx ck
1. Place the chocolate in a microwave-safe bowl and microwave it at 100 percent power in 10-second intervals, stirring between each, until the chocolate is melted. Set aside to cool slightly and then scrape melted chocolate into a large bowl. (You can also melt the chocolate in a large bowl over a pan with 1 inch of simmering water, stirring the chocolate occasionally, until it is completely melted.)
2. Using a small paintbrush or pastry brush, coat the bottoms of the liners and 3/4 of the way up the sides of the liners with some of the chocolate (set aside the rest for later). You want the coating to be fairly thick, so that when the liners are peeled off, the chocolate shell doesn’t crack. Place the filled liners on a plate and refrigerate for at least 20 minutes or up to several hours.
3. While the shells chill, make the coconut matcha filling. Melt the coconut butter in a medium saucepan over medium heat. Add the confectioners sugar and matcha. Mix until well combined and gooey looking. Turn off heat. Allow the mixture to cool slightly; about 10-15 minutes should do it (if the mixture is too hot, it will melt the chocolate shells).
4. Remove the chocolate cups from the refrigerator. Use a teaspoon to fill each shell 3/4 full with matcha filling (you can use a wet finger or the back of a spoon to smooth out the top if you like). If the remaining chocolate in the bowl has hardened, re-melt it in the microwave in 5-second bursts. Spoon some chocolate over the matcha filling, spreading and turning the shell so the chocolate seals the cup. Return to the refrigerator for at least 20 minutes (or up to 2 weeks in an airtight plastic container in the fridge) to harden. Best served chilled.
Pack these truffles for a little midday pick-me-up when you’re craving something sweet!
1. In a large saucepan, bring 2 to 3 cups of water to a simmer. Create a warm water bath by placing a heatproof glass or stainless-steel bowl over the saucepan of simmering water. Add the chocolate chips and heavy cream to the bowl. Mix well with a spatula to combine as the chocolate melts.
2. Remove the bowl from the heat and transfer the chocolate mixture to a parchment paper– lined loaf pan or shallow bowl and cool completely to room temperature. Place in to the fridge for 90 minutes to solidify.
3. Using a small melon baller, scoop out the truffle mixture and mold into 1-inch balls. If you don’t have a melon baller, use your hands.
4. Fill a small bowl with the crushed pistachios, roll the truffles in the pistachios, pressing the nuts gently into the surface. Using a fine-mesh strainer or sifter, dust the truffles with the matcha powder.
Just for you friends, I'll trade you, as long as you can promise to share this recipe with friends! Tag me on IG if you make them! I'm dying to see! xxx with love Candice
1. In a large pan, melt the coconut oil, on a medium heat.
2. Gently, using a spatula, fold in your tiny marshmallows, mix well to combine.
3. Add in your Rice Krispie Cereal, plus matcha and mix until the cereal is completely coated with the marshmallow mix.
4. Using a spatula, add mixture to an 8x10 or 9x11 inch baking pan. Press firmly to set in pan.
5. Cool completely, coat with chocolate if desired! Happy Easter babes! xxx ck
EVERYONE loves avocado (or, they should), so this weekend, why not have your friends over and skip the expensive brunch pre-fixe menus. Keep your wallet heavy this Sunday and make a batch of these pancakes after you wow your guests with this easy, delicious, and affordable brunch appy! Keep them all happy with a pre-brunch cocktail and something salty to munch on.
Directions:
1- Toast up your favorite bread or flatbread.
2- Add a few ripe avocado slices, (mash with a fork, if desired).
3- Sprinkle with chili flakes, extra virgin olive oil and Maldon sea salt.
4-For some extra heat, add tabasco or sriracha sauce. Pair with a berry mimosa or a Bloody Mary + Enjoy!
Pair with a DIY matcha love latte of mine and enjoy!
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