I simply love green tea. I have it every day and it’s my favorite drink.
My first green tea dessert was green tea ice cream at a sushi restaurant a couple of years ago. I was impressed but I had no idea how it was made. Now, I’m a bit embarrassed to admit that I only recently discovered how green tea desserts are made. It was on Pinterest that I found about this awesome Japanese matcha green tea and I was blown away by all the possibilities of using it.
You probably know what matcha is, but if you don’t, it’s basically a finely ground powder of green tea that is specially grown and processed.
Even though matcha is high-grade green tea, I must admit that for a drink, I still prefer a cup of regular green tea. The reason for that may be that I’m not sure if the organic matcha that I bought from my local healthy food store is of the highest quality. However, I still absolutely love baking and cooking with my matcha powder. And of course lattes made with matcha are super awesome. Besides, this great tasting matcha has some amazing health benefits too.
To make this skinny iced matcha green tea latte, I use almond milk. I normally like to substitute cow’s milk with plant-based milks and my preferred alternative is usually homemade almond milk. It is incredibly easy to make, but if you don’t have the time, store bought will do. All you have to do to make fresh almond milk is presoak almonds and dates overnight and then blend them with water and a hint of cinnamon. I usually use about 1 cup of almonds, a few dates, a hint of cinnamon and 4 cups of water. Here is a detailed recipe for vanilla cinnamon almond milk.
In case you are wondering what those sticks in the drink are, they are matcha ice cubes and they are only there for decoration purposes. If you want to make them, mix a teaspoon of matcha with water and freeze it in an ice tray.
Iced Matcha Green Tea Latte
- 2 cups of almond milk
- 2 to 4 teaspoons of matcha green tea powder
- 2 teaspoons of honey (optional)
- 1 cup Ice
- Add 1 or 2 teaspoons of green tea powder to a big glass, depending on how strong you want your drink. Add hot water. Be careful that the water is not boiling. Whisk until green tea powder is completely dissolved and there are no lumps.
- Fill up with ice, add a teaspoon of honey, and fill up with almond milk.
Calories: 82 Fat: 2.5 grams Carbohydrates: 14 grams Protein: 1 gram
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If you are dreaming about having a sexy body, losing some weight or just want to have a healthier lifestyle, you should consider having a smoothie for breakfast or snack on a regular basis. Here’s why: Continue reading
The local asparagus season is almost over and I haven’t published a recipe that contains that gorgeous spring vegetable. The other day there was asparagus in my fridge and I decided I had to make a recipe for my blog.
I found this beautiful asparagus soup recipe and I decided I would make it with some adaptations. I wanted something in a hurry so I didn’t roast the asparagus. I also wanted a little lighter soup, so I didn’t use any butter or sour cream. Even without heavy cream soup it still tastes incredibly delicious. And what is best, it’s easy to throw together and healthy.
It won’t take you more than 20 minutes to make. For a little creamier and thicker texture, I blended in some rolled oats. I like small vegetable chunks in creamy soup, that’s why I didn’t blend the whole soup, but I left pieces of unprocessed asparagus and leeks. That way you get creamy and chunky soup all at once.
I often use organic bouillon cubes for soups. In my opinion, they taste good and are more convenient than soup broth. I always use organic soup cubes because nonorganic usually contains monosodium-glutamate, which is not the best choice for a healthy diet. I garnished creamy asparagus and leek soup with black salt and wild garlic blossoms. Black salt is just regular sea salt with added activated charcoal. It tastes just like common sea salt, but it works beautifully as decoration.
Creamy Asparagus and Leek Soup
Recipe type: Soup
- 1.1 pound (about 500 grams) asparagus
- 1 leek (white part only)
- 1 cup (about 100 grams) rolled oats
- 1 organic vegetable bouillon cube
- 3 garlic cloves
- 8 cups (2 liters) water
- Nutmeg to taste
- Salt to taste
- Clean the leeks. Cut the leeks lengthwise and slice the white part into ⅕-inch thick slices.
- Cut asparagus into 1 inch pieces.
- In a large saucepan over medium heat warm up olive oil. Add chopped leeks and cook for about five minutes. Add asparagus and cook for five more minutes, until asparagus is soft.
- Remove half of the mixture from saucepan and throw in the blender. Add rolled oats, garlic and water and blast until creamy and smooth.
- Pour the soup from the blender back to the sauce pan and bring to a boil. Add bouillon cube, nutmeg and salt if needed.
If you’re looking to try some simple and basic wild food, you can try Wild Spring Salad with Edible Flowers. I made it with dandelion which is a nutrition powerhouse among greens. You can find dandelion plants in every meadow and even in your back yard if you don’t have a perfect lawn. But it has a little bitter taste, so I mix it with a mache salad, because I like its taste very much. You can use any other green salad you wish or even skip that and just use dandelion if you like the bitter taste.
Wild garlic is a great addition to this salad. It is the most amazing spring wild plant and it has similar health benefits as regular garlic, like reducing blood cholesterol levels and high blood pressure. I have already published a Wild Garlic Pesto recipe, and I wrote about some other uses of this edible wild plant. While wild garlic is really delicious, don’t eat it before you go on a date, job interview or something with close interactions with other people. It is very strong and your breath won’t smell like roses.
I decorated the salad with some edible flowers. There are flowers you probably know, but have no idea that they are edible. Flowers can be such an easy and beautiful decoration for salads and desserts. Just Google edible flower images and you will see for yourself if you are not already familiar with the subject. For the salad, I used cowslips, daisies and sweet violets because they are easy to find and they grow in my backyard.
Make sure you are 100% certain you know the wild plants you pick and eat. Poisonous plants can sometimes be mistaken for edible wild plants. If you are not sure, but you would still like to try something wild, try to find it in a farmers market.
Wild Spring Salad with Edible Flowers
- 9 ounces (about 255 grams) of dandelion
- 4 ounces (about 115 grams) of mache salad or any other green salad
- 2 ounces (about 57 grams) of wild garlic
- A handful of edible flowers
- Balsamic vinegar
- Wash and clean dandelion. Use just the top 4-5 inches from the green leaves and discard the stems.
- Clean and wash mache salad and wash and cut any other green salad, as desired.
- Add washed wild garlic leaves, mix well and decorate with edible flowers.
- Season with balsamic vinegar or any other salad dressing.
It is a wild garlic or Ramsons season, and I simply adore it. It is such an unbelievable plant. If you are a garlic lover, you just can’t skip this plant. Pointed green leaves have amazing garlic-like flavor.
The whole plant is edible, and you can use the bulbs as well, but they are very small. The flowers are a beautiful and tasty decoration. With a little imagination, you can do stunning dishes with it. It is usable for salads, soups, and spreads. For example, I make frozen wild garlic soup cubes. I just blend the leaves with water and pour the liquid into an ice cube mold, and then every time I make the soup I just add a Ramsons ice cube for better flavor. And I add it to avocado. And of course I make wild garlic pesto, which can be used just like you would use regular pesto, for pasta or as a bread spread.
The possibilities with wild garlic are really endless. And it is extremely healthy. You can buy it at the farmers market, or, even better, pick it up yourself if you like hiking in nature. If you live in Europe or the U.S. you can easily find it in pretty much every forest, especially on riverbanks. I even keep a few plants in my backyard.
Wild garlic can be easily identified because of its strong garlic scent, but it can sometimes be mistaken for some other plants that can be poisonous. If you decide to pick it up yourself, be careful and be 100% sure you picking the right plant. If you are not, I recommend you buy it instead.
Wild Garlic Pesto
- 3.5 oz (about 100 grams) of wild garlic
- ½ cup (about 70 grams) of pine nuts
- ¼ cup (about 60 grams) of extra virgin olive oil
- ½ teaspoon of salt
- Place washed and dried wild garlic leaves, pine nuts, and salt into a food processor and pulse until everything is chopped.
- Slowly add the olive oil and process until smooth.
- Use it as a pasta sauce, salad dressing, or spread onto bread.