Read On- How To Prepare Healthy Matcha Green Tea Recipes

We now know matcha tea is very good for us, but having it the same way every day is kind of boring. The only way you can keep your taste buds interested is by changing the way you cook. Reap in the benefits in a tasty and healthy way. The fact that matcha tea lends such a green hue to everything you add makes it really attractive. Also, you don’t have to really have to add foods to camouflage its taste because it is very aromatic and flavorful, so it will add its own distinctive taste.

Matcha coconut latte

Matcha coconut latte

Ingredients:

½ – 1 teaspoon of green matcha tea
¼ cup of hot water
¼ cups of warmed coconut milk
Optional – sweetener of your choice, to taste

Method:

1. Sift your matcha well so it is lump-free.

2. Put the matcha into a large mug. Add the hot water and coconut milk and whisk briskly, in an up and down motion, until it is frothy – about 30 seconds or so. (You can also use a small kitchen whisk if you don’t have a matcha whisk).

3. Taste it and add additional water, coconut milk, and/or sweetener to your liking. Honey works perfectly fine.

Matcha Mint Iced Tea

Matcha Mint Iced Tea

Ingredients:

2 cups of filtered water
2 teaspoons of matcha green tea
2 cups of crushed ice
1 lime, sliced
Handfuls of mint
Optional: honey or cane sugar

Method:

1. Use a cocktail shaker and shake the water and matcha together until there are no visible lumps.

2. Add the ice, a squeeze of lime, handfuls of mint and shake it some more. You can even add sweetener if you like. Pour into tall glasses with extra lime slices and mint.

Matcha Coconut Fudge

Matcha Coconut Fudge

Ingredients:

880g (4 cups) Low Fat Organic Cottage Cheese, room temp
1 tsp. Vanilla Paste
68g (2¼ cups) Stevia in the Raw
16g (2 tbs.) Organic Matcha Powder
85g (⅓ cup) Raw Coconut Butter, melted
¼ cup Homemade Metamucil
¾ cup shredded coconut

Method:

1. Line an 8” brownie pan with parchment paper both ways.

2. In a blender or food processor, add the cottage cheese, vanilla paste, Stevia in the Raw and matcha powder. Puree it till it is completely smooth.

3. While blending, pour in the melted coconut butter.

4. While blending, add the homemade Metamucil. Put the mixture into the prepared brownie pan and spread out the surface to flatten it. Place the pan in the freezer for 2 hours.

5. Place the shredded coconut in a large bowl.

6. Slice the fudge into about 36 pieces, coat the fudge squares with the shredded coconut, then place it on a large serving plate.

7. Once all the fudge is coated with the coconut, refrigerate it, keep it uncovered overnight and serve the next day.