Mighty Matcha Recipe Book

Mighty Matcha Recipe Book

Matcha Chocolate Shake Serves 2 Vegan 1 cup spinach 1 cup almond milk 2 large frozen bananas 2 tsp. Mighty Matcha Green Tea Powder 2 medjool dates, pitted ½ tsp. vanilla paste ¼ tsp. cinnamon 2 tbsp. raw cacao powder 1. Blend everything except the raw cacao powder in your blender until smooth. Pour out half and set aside. 2. Blend the remaining half with the raw cacao powder. 3. In a jar, layer your shake, switching between both of the Matcha flavours. 4. Top with nibs, shredded coconut, and dark chocolate or try chia seeds and your favorite granola.

Matcha & Honey White Hot Chocolate Serves 4 1 can coconut milk 1 cup milk, of your choice 2 tbsp honey 300g white chocolate, broken into pieces 2 tsp Mighty Matcha Green Tea powder 1 tsp vanilla extract 1/4 tsp salt 1. Combine the milks, honey, chocolate, Matcha and salt together in a large saucepan and stir constantly until the chocolate is melted and the mixture is heated through. 2. Turn off the heat and stir in the vanilla extract. 3. Serve immediately with Matcha almond shortbread cookies!

Raspberry Matcha Smoothie Serves 2 1 cup Mighty Matcha green tea, chilled 1/3 cup coconut yogurt (Coconut Collaborative) 1 cup raspberries 1 large frozen banana 1 tbsp. honey 1/2 tsp. vanilla extract 1/2 cup ice 1. Place all of the ingredients in a blender and blend until smooth.

Mighty Matcha Limeade Serves 2 1 cups hot water ½ tsp Mighty Matcha Green Tea Powder ½ cup pure cane sugar ¼ cup freshly squeezed lime juice (approx. 3 limes) 3 cups cold water Mint sprigs 1. Add sugar and Matcha powder to the hot water and stir thoroughly until dissolved. 2. Add lemon juice and cold water. 3. Chill for 30 minutes. 4. Add ice and mint springs to serve.

Blueberry & Coconut Matcha Smoothie Serves 2 Vegan 1 cup coconut milk 1 cup frozen blueberries ½ cup chopped spinach ½ banana 1 tbsp. Mighty Matcha Green Tea Powder Handful of ice 1. Slice the banana and add to blender. 2. Add all other ingredients and blend well until smooth. 3. Serve and enjoy!

Avocado, Spinach, Pineapple and Coconut Smoothie Serves 2 Vegan ½ ripe avocado, peeled and cut ½ cup coarsely chopped spinach ½ cup frozen pineapple chunks ¼ cup chopped coconut meat 1 cup coconut water 1 tbsp agave nectar 1 tbsp. Mighty Matcha Green Tea Powder ½ cup ice Pinch of sea salt 1. Set to ice setting on blender, add all ingredients and blend until smooth. 2. Serve & enjoy!

White Chocolate Matcha Rocket Fuel Latte Serves 2 Vegan 2 cups Mighty Matcha Green Tea 1 tbsp. Coconut oil 2 tbsp. cacao butter 1 tbsp. nut or seed butter 2-4 drops stevia (optional) 1 tbsp. grass-fed collagen 1. Brew 2 cups of green tea and add to your blender along with, coconut oil, cacao butter, nut butter and stevia. 2. Blend on high setting until smooth. 3. Add collagen in last ten seconds. 4. Transfer to a serving cup and enjoy!

Mighty Overnight Oats Serves 1 ½ cup gluten free oats ½ tsp Mighty Matcha Green Tea Powder 1tbsp xylitol 2/3 cup Almond or coconut milk ½ tsp Vanilla Extract 10 drops Almond Extract 1. In a bowl, stir together the oats, Matcha powder and sweetener. 2. Stir in the almond milk, vanilla extract and almond extract. Cover with plastic wrap and refrigerate overnight.

Summer Fruit Muffins Makes 16 Muffins Vegan 1 cup oats 2 1/4 cups all-purpose flour 2/3 cups sugar 1 tbsp baking powder 2 tbsp Mighty Matcha Green Tea Powder, sifted ½ tsp salt 1 ¼ cup almond milk 2 tsp vanilla extract 2 eggs, beaten 170gm of non-fat Greek yogurt 1/3 cup coconut oil, in liquid state 450gm summer berries, diced into 0.5cm pieces non-stick spray sanding sugar, to finish (optional) 1. Preheat the oven to 200C. 2. Place 8 cupcake liners in two baking tins, then lightly spray a coating of non-stick spray on them. 3. In one mixing bowl, mix together all the dry ingredients and all the wet ingredients in another. 4. Slowly mix the wet ingredients into the dry until just mixed through. 5. Gently mix in the diced berries. 6. Fill each of the cake liners with the batter until they are just under the edge (almost to the top). Sprinkle the tops with sanding sugar for a crunchy muffin crust (optional). 7. Bake the muffins for 10 minutes, and then lower the heat to 175C for approximately 15 minutes until the tops are very lightly golden. Test the cake with a toothpick in the center. It should come out clean. 8. Transfer them to a cooling rack and wait until completely cool. If you serve the muffins too soon, they may stick to the cake liners.

Matcha Chia Pudding Serves 4 Vegan 1 cup coconut milk 1 cup plain Greek yogurt 2 tbsp. maple syrup ½ cup raspberries, plus extra for topping 2 tsp. Mighty Matcha Green Tea Powder ¼ cup chia seeds 1. In a small blender, add ½ cup coconut milk, ½ cup Greek yogurt, 1 tbsp. maple syrup and ½ cup raspberries. Blend until smooth. Pour into a container, and then stir in half of the chia seeds. 2. In a separate container, combine remaining ½ cup coconut milk, ½ cup Greek yogurt, 1 tbsp. maple syrup and Matcha powder. Whisk until combined. Add the remaining chia seeds and mix well.

Matcha Peanut Butter and Granola bars Makes 8 Bars ½ cup natural smooth peanut butter 1/3 cup honey ¼ cup coconut oil 1 ½ cups oats 1tbsp Mighty Matcha green tea powder ½ cup ground flax seed 1 tbsp chia seeds ¼ cup chopped almonds ¼ cup dried cranberries ¼ cup dark chocolate chips 1. Melt the peanut butter, honey and coconut oil in a small saucepan over a low heat, stirring constantly. This should only take a minute or two to melt together 2. Combine all other ingredients, except for the chocolate chips, in a mixing bowl and stir well. 3. Add the melted liquid mixture into the mixing bowl and stir until combined. 4. Line an 8x8 tin with foil while you let the mixture cool for a few minutes. Place the mixture into the tin and press down firmly. 5. Sprinkle on your chocolate chips and press into the mixture to ensure that they stick. 6. Refrigerate for 20 minutes, then remove and cut to the desired size. 7. Store in the fridge for best results.

Mighty Matcha Protein Bites Makes 12 Bites ¾ cup Grape Tree cashew nuts ¼ cup pistachio nuts 12 medjool dates 3 tbsp cashew butter 1 scoop protein powder 2 tsp Mighty Match green tea powder 1 tbsp desiccated coconut 2 tbsp maple syrup 1. Add cashew and pistachio nuts to a blender and pulse until finely chopped. 2. Add balance of ingredients and blend together until fully combined. 3. Use a tablespoon to scoop out a small amount of the mixture and press together so that the mixture sticks well. 4. Gently roll into a small bite size ball, using the palm of your hands. 5. Voila! Perfect bite size Mighty Matcha protein balls, ready to eat. 6. Feel free to top with desiccated coconut, chopped pistachios, Mighty Matcha tea powder or even melted chocolate.

Matcha Pistachio and Coconut Fudge Bites Makes 6 Bites 2.5 tbsp coconut butter 2 tbsp almond or cashew butter ½ tsp vanilla extract 1 ½ tbsp maple syrup 1 tbsp coconut cream (from the top of can of coconut milk) ½ tsp Mighty Matcha green tea powder 1 tbsp pistachio nuts, finely chopped 1. Melt the coconut butter by placing the glass jar in small saucepan of simmering water. When the butter is soft, give a good stir and place 2.5Tbs in a small bowl with the cashew butter. Stir until the two butters are combined 2. Add the maple syrup, coconut cream, Matcha powder and vanilla extract and stir thoroughly 3. Spoon into silicone moulds, (ice cube trays work perfectly) and top with crushed pistachios. Place in the freezer to set for 30 minutes before popping out. 4. Best kept refrigerated in an airtight container.

Matcha Chocolate Bark Serves 8 225g dark chocolate, at least 60% cocoa, broken into chunks 115g good white chocolate, broken into chunks 1 tsp Mighty Matcha green tea powder Optional Toppings: Sea salt Unsweetened coconut flakes 1. Line a small baking sheet with parchment paper. Set aside. 2. Set up a double boiler over two saucepans. Fill each saucepan about 1/3 up with water and bring it to boil. Then, reduce the heat to a simmer and place a heatproof bowl on each saucepan. You want big enough bowls so that there is no gap between them and the edge of the saucepan. 3. Pour dark chocolate and white chocolate chunks into each bowl and stir until chocolate has completely melted. Once melted, stir Matcha powder into white chocolate, until incorporated. 4. Pour dark chocolate onto prepared baking sheet and spread to a thin layer. Dot Matcha chocolate all over the chocolate layer. Using a toothpick, swirl chocolate layers together in a circular motion. Sprinkle a tiny bit of salt, and some coconut on top of the bark(this is optional). Leave at room temperature for 2 hours, until the chocolate sets. 5. Chop bark into pieces and serve.

Matcha Almond Shortbread Cookies Makes 12 Cookies 100g unsalted butter, at room temperature 6 tbsp xylitol 1 egg yolk, at room temperature ¾ cup flour ½ tsp salt 6 tbsp ground almonds 3 tsp Mighty Matcha green tea powder ¼ cup sliced almonds, toasted 1. In a mixing bowl, beat together the butter and xylitol, until light in colour, and fluffy. Add the egg yolk, and mix until combined. 2. In a separate bowl, sift together the flour, salt and Matcha powder, breaking up any clumps by pressing through the sieve if necessary. Whisk in the ground almonds to combine. 3. Add the dry ingredients to the mixer bowl and mix thoroughly. 4. Using a spatula, scoop the dough onto a piece of cling film, and form into a 2-inch diameter log. Wrap tightly, and freeze for 40 minutes. 5. Preheat the oven to 180 C and line a baking tray with parchment paper. 6. Unwrap the cookie dough log, and roll it in the crushed almonds, pressing down to ensure that the almonds stick to the surface. 7. Using a very sharp knife, cut into ¼-inch slices, and arrange on the baking sheet. 8. Bake the cookies for about 10 minutes. Allow them to cool slightly and move to a cooling rack.

Mighty Matcha Frosting Serves 8 1/2 cup cold whipping cream 1/2 cup Greek yogurt 3 tbsp sugar 2 tbsp Mighty Matcha Green Tea Powder 1. Whip cream until soft peaks form. 2. Add yogurt and sugar, and continue to beat on high speed until fluffy. 3. Blend in the Mighty Matcha powder. 4. You can now frost the cake of your choice try on brownies, cupcakes or even with scones!

Mighty Matcha Scones Makes 6 Scones 2 cups plain flour ½ cup sour cream ½ cold butter 1/3 cup brown sugar 1 egg 1 tbsp Mighty Matcha Green Tea Powder ½ tbsp orange zest ¼ tbsp. lime zest ½ tbsp. lemon zest 1 tsp baking powder ¼ tsp salt ¼ tsp baking soda 1. Line a small baking sheet with parchment paper & preheat oven to 190C. 2. Add flour, sugar, Matcha, baking powder, salt and baking soda into a large mixing bowl and mix together to combine evenly. 3. Cut the butter into small 1cm chunks and add to the dry ingredients. 4. Add the orange, lemon and lime zest. 5. Combine the butter and zest into the dry mixture using your fingertips, until it becomes dry and flaky. 6. In a separate small bowl, mix together the sour cream and egg and whisk. 7. Stir the egg mixture into the flour and then knead the mixture together into dough using your hands. (You may use a little flour to cover your hands, as this can be a little sticky). 8. Form the dough into a ball. 9. Flour your surface and rolling pin and roll out the dough to 1inch thickness and cut into shapes using a cookie cutter. 10. Place onto the lined baking sheet and place into the oven for 12-15 minutes or until golden. B(rush the tops with a little egg if you wish.) 11. Serve warm, cut in half with jam and fresh clotted cream.

Mighty Matcha Panna Cotta Serves 2 1 can coconut cream 1 tbsp. Mighty Matcha Green Tea Powder Honey to taste 1 packet of Gelatine Powder ½ tbsp. vanilla essence ¼ cup hot water Whipped cream and fresh raspberries for serving 1. Dissolve the Matcha powder in the hot water; stir well to ensure it has completely dissolved. 2. Mix the coconut cream, vanilla essence and honey in a small saucepan over a medium heat. Stir slowly until this reaches a low boil. 3. Remove from the heat and mix in the green tea. Add the gelatin powder and stir until thoroughly mixed through. 4. Pour into dessert glasses and place in the refrigerator for 4 hours to set completely. 5. Once set and ready to serve, top with whipped cream and fresh raspberries.

Mighty Raspberry Tartlets Makes 24-28 Tartlets Small pastry tartlet cases 4 large egg yolks ½ cup granulated sugar ¼ cup corn flour 2 tsp. Mighty Matcha Green Tea Powder Pinch of fine sea salt 2 cups whole milk ½ tsp. vanilla essence 3 tbsp. cold unsalted butter, cut into thirds Fresh raspberries Mint leaves for garnish 1. In a large measuring jug, whisk together egg yolks, sugar, corn flour, Matcha, salt and 1/2-cup of whole milk, set aside. 2. In a medium saucepan, bring remaining 1-1/2 cup of whole milk to a simmer over medium-high heat. Gradually pour hot milk into Matcha-egg mixture, whisk constantly until combined. Pour mixture over a fine-mesh strainer back into the saucepan. 3. Bring mixture to a boil over medium heat, whisk constantly. Boil for 10 seconds (center of pan), mixture should be thick consistency. 4. Remove from heat. Add vanilla and cold butter, whisk until fully incorporated and smooth. 5. Transfer pastry cream to a bowl, cover and chill in refrigerator for about 2 hours. 6. Fill tart cases with Matcha pastry cream (you might have extra for snacking). Top pastry cream with raspberries and mint. Dust with icing sugar to serve if desired.

Mighty Matcha Pesto Serves 4 Refined Sugar Free 1 ½ tsp Mighty Matcha Green Tea Powder 1 cup mint leaves ½ cup basil leaves ½ cup parsley leaves 1 clove garlic, finely chopped ¾ cup toasted pine nuts 2 spring onions, finely chopped ½ cup extra virgin olive oil Salt & Pepper to taste 30g grated parmesan 1. Combine mint, basil and parsley leaves, along with chopped garlic, spring onion, matcha and toasted pine nuts (leaving a few behind to use at the end) into a food processor. Pulse until well combined. 2. Add the olive oil gradually while the processor is running to mix well. 3. Add the Parmesan and pulse a few more times. 4. Season well with salt and pepper and sprinkle with remaining pine nuts. 5. Cover both containers and keep refrigerated overnight. Once ready to serve, layer half of each flavour into a jar and top with fresh raspberries.