Sunday, January 22, 2017

Matcha Porridge

Matcha is my life.
I have it every single morning, foamed up with a little rice milk, whilst I read my book or listen to some classical music. I find it gives me the inner boost I need to start my day productively. It also is super rich in antioxidants and just overall amazing for your skin. It has even been proven to help with weight loss, and since everybody and their mothers wants to lose weight in this world - there you go.

There are so many ways to have matcha in your diet, if you don't know what it is I apologise, I probably should've explained before. So, matcha is powdered green tea, and is consumed mostly in Japan, and you can stir it into hot water or plant based milk, but you could also use it for baking, or what I did in this recipe, I added it into my morning porridge.
Its pretty simple, but I will explain you exactly how it is done, and what else you need to achieve the result I presented you above.

Ingredients for this bowl:
Strawberries
Pomegranate
A couple of squares of dark chocolate
Buckwheat
Gluten free rolled oats
Dates
Coconut sugar or any other sweeter of your choosing
Coconut milk
1/2 teaspoon of matcha powder

If you have never had matcha before I would recommend taking it easy. I use 1 tsp in my morning drink, but I LOVE bitter taste. Radicchio, Endive, Dandelion, Artichokes - I adore how strong they taste, and I really feel my body craving these foods. So I do not have a problem when I make my Matcha Latte too strong, and I quite enjoy it. If it gets too strong you can, of course, always add a little more sweetener, since that balances it out again.

For this recipe I would use 1/2 teaspoon, but you can always add more if you would like.
Brew up some matcha, by boiling some coconut milk in a sauce pan and then using a whip to stir it in.
I used about 1-2 cups of coconut milk and 1 tsp of Matcha.
Then add your oats. Always depends how hungry you are obviously, but I would recommend about 1/2 cup of oats.
Just before they're done add in some coconut sugar and chopped up dates and pour it all into a bowl.

Now you can add whatever you like, but I think Strawberries, Pomegranate, Buckwheat & a little dark chocolate tasted amazing in combination with the bitter sweet matcha taste, especially because the chocolate I used, as you can see on the photo, is Vosges Matcha chocolate. There is a great Vosges store in Soho and they feature chocolates in all sorts of flavours, potato chips, candy cane, even bacon, but as I am a vegan (and recommend everyone else do follow suit) I find that quite repulsive.
Anyway, Matcha yum. 



I hope you enjoyed this post & have a beautiful day,

Your Mindfoodist x
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