When I was a kid, I associated the color green with being healthy. I ate up everything that was edible and green, like a good child, not because I liked the taste so much, but because I had learned that it was good for me. My mother fed me every available health food from slippery seaweed and nettle to algae and always explained to me what was so healthy about them. The things you learn when you’re young… Before you all start feeling sorry for me, I didn’t mind all that much. I understood that it was worth it to have to plug my nose to eat something on occasion. Green was healthy and that was good.
I maintained this association with green until I ordered a Matcha Latte at Starbucks in New York. A green drink, it must be healthy I thought. But I couldn’t have been more wrong. The sugar literally rocketed through my body and I bounced like a skippy ball through the streets of the Big Apple. Not okay! Since then I’ve been a bit more careful with crazy coffee beverages and green products, but it inspired me, of course, to think up a healthier version.
During my trip to Japan, I learned to drink Matcha tea, instead of a heavy latte. The Japanese are crazy about it! Matcha powder invigorates you. It contains many nutrients including chlorophyll, the chemical that makes leaves green. A few weeks before the harvest of the tea plants, the leaves are stressed by covering them with meters-long screens that block the sun. Being shade-grown, the tea plants produce extra chlorophyll. This chemical helps to cleanse your intestines, it makes your body better able to absorb oxygen and it purifies the blood. It also helps the body’s rid itself of toxins like fungi and contains magnesium.
So Matcha powder it is! In Japan you can buy it anywhere and I see it more and more often here. How can you make a Matcha latte that is healthy? Check out this recipe. Easy does it!
makes 2 lattes, approx. 500 ml
3 teaspoons matcha powder
300 ml creamy coconut milk
200 ml water
8 leaves fresh mint
a pinch of sea salt
a small pinch of vanilla powder, unsweetened
a handful of raw cashews
a pinch of ground cardamom
2 teaspoons coconut blossom sugar or 1 teaspoon honey (optional)
Put all the ingredients in a blender, mix and pour into a nice glass or mug.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!