Matcha is not made for a cup alone, though. Matcha makes a great addition to both savory and sweet recipes and can even give your beauty routine a detoxing overhaul.
“Matcha green tea is really the superior green tea, it’s a very finely ground powdered green tea and has a delicious, delicious flavor,” says Medicine Hunter Chris Kilham, one of the Medical Advisory Board Members of The Dr. Oz Show, who calls it the “Champagne of Green Tea.” It’s both sweet and savory with umami qualities that can balance the flavor of other foods.
What makes matcha so amazing are the health benefits, which all starts with how the leaves are grown. The Japanese tea leaves are grown in the shade to increase their chlorophyll content. Chlorophyll, a natural detoxifier, promotes healthy digestion and can stimulate anti-aging enzymes for healthier and more youthful skin. Plus, it’s anti-inflammatory and anti-microbial properties can help to detoxify and clear up acne-prone skin. The leaves are also packed with fiber, amino acids and antioxidants making it the ultimate culinary ingredient addition to baked goods, sweets and even sauces.
When blended or incorporated into a dish, matcha offers a creamy sweet flavor and can easily become your secret weapon to boost the health factor – and taste – of your favorite recipes. The powdery consistency makes it easy to mix and ideal for scrubs and masks, too.
Ready to go beyond the cup? Here are recipes to get you started.
Matcha Ice Cream
This recipe can be created using an ice cream maker or by mixing in an airtight container and freezing until ready.
- 4 tablespoons matcha powder
- ¼ cup cold almond milk
- 3-4 tablespoons raw honey
- 14 ounce can of good quality, full fat coconut milk, refrigerated overnight
Mix almond milk, matcha powder and honey in a blender until well combined. Add coconut cream and blend well. Place in the freezer to cool for 20 mins.
If using an ice cream maker:
Add cooled mix to pre-chilled ice cream maker and mix and freeze according to manufacturer’s instructions.
Without an ice cream maker:
Transfer cooled mixture to an airtight container and place in the freezer. After an hour, fold or whisk mixture for 2 minutes to aerate. Repeat every hour for 4 hours. After the fourth churn, consume as soft serve or let sit in freezer overnight for a more traditional textured ice cream.
- 3 cups fresh basil leaves
- 1 cup fresh parsley
- 3 tbsp grated parmesan cheese
- ¼ cup pine nuts (optional)
- 1 clove of garlic
- 2 tsp matcha powder
- Salt and ground black pepper
- ½ cup extra virgin olive oil
Add basil, parsley, cheese, nuts, garlic, matcha and salt and pepper to a blender or food processor. Add half the oil and pulse until a paste forms. Drizzle in the rest of the olive oil and blend until desired consistency. For a looser sauce, add more olive oil.
Pour over cooked pasta, salads, grilled veggies or use as a dipping sauce for crudite or chips.
Matcha Mud Mask
- 1 teaspoon Matcha Green Tea Powder
- 1/2 teaspoon raw honey
- ½ teaspoon coconut oil
- 2-3 drops essential oil like jojoba oil, lavender, or tea tree (optional)
Using your fingers, mix matcha, honey and oil in a small bowl until it forms a paste. Gently apply to your face in a circular, massaging motion, being sure to avoid your eyes. Leave on for 10-15 minutes. Gently remove with warm water or a warm, wet washcloth.