The grass is greener where the matcha is

I’ve done a matcha appreciation post a while back but here’s another, because matcha!

I use pure matcha powder, which is sugar free.  Just straight up 100% matcha powder, no additives.  There’s lots of brand out there so do a search and see which one you prefer.

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Matcha Chia Pudding

Makes 1 serving

Ingredients

1 TBS chia seeds

3/4 cup of unsweetened vanilla almond milk

1/4 tsp of matcha powder (or more depending on taste)

a few drops of stevia or your preferred liquid sweetener

Method

Add the milk, matcha powder and sweetener to a blender and blend until the matcha is dissolved and mixed through.

To a glass jar with tight fitting lid, add the chia seeds and then pour in the matcha milk mixture.  Close with lid, making sure it’s on tightly, and shake, shake, shake and then shake again, to make sure that the chia seeds are incorporated into the milk and you don’t end up with lumps.  Not cool.

Place in the fridge overnight or for at least 1 hour to chill and set.

When ready to eat, add your favourite toppings.  I added raspberries, passionfruit and banana.

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White Chocolate, Blackberry and Matcha Slice

Makes one 4 x 8 x 30 mini slice tin

Ingredients

Base

1 cup of raw almonds

1/4 cup of rice bran syrup

1/4 cup of raw cacao powder

2 TBS coconut oil

1 tsp of vanilla extract

1/2 tsp of Himalayan pink salt

Filling

1 cup of raw cashews, soaked overnight and rinsed well*

1/2 cup of unsweetened vanilla almond milk + 1/4 cup extra

1/4 cup of rice bran syrup

3 TBS of cacao butter melted

1 tsp of vanilla powder or extract

1 cup of blackberries (fresh or frozen)

1/4 tsp of matcha powder

Method

Base

Add almonds to the food processor and pulse until they break down to smaller pieces.  Add the rest of the ingredients and pulse until combined (to stop mixture from going everywhere) and then process until fine crumbs form and mixture can hold together if rolled into a ball.

Line tin with baking paper and add contents of food processor.  Press down firmly with your hands or back of spatula, to form an even surface.  Place in freezer to cool.

Filling

Add cashews, syrup, cacao butter and vanilla extract to a powerful blender, I use a vitamix because it really gets everything so smooth.  I use it daily and it’s been the best investment.

Blend until mixture is totally smooth, it will look creamy and delicious.  Taste and adjust sweetness if desired.

Take base out of freezer and arrange blackberries on the bottom.  Pour 3/4 of mixture over the blackberries.  Leave the rest of mixture in the blender, add the extra 1/4 cup of milk and matcha powder and blend until combined and powder has dissolved.

Pour over white chocolate mixture,  use a spatula if needed to spread it flat.

Cover and place in freezer to set overnight or for at least 4 hours.  When ready to serve, take out 30 minutes before to allow it to thaw and cut.

*You can also soak the cashews for 30-60 minutes if you cover them with boiling water.

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Matcha Coconut Smoothie Bowl

Serves 1

Ingredients

1 large frozen banana

1 cup of unsweetened coconut milk

1/4 small avocado

1 cup of baby spinach leaves

Method

Blend all ingredients together until smooth, thick and creamy.  Top with your fave toppings.  I added lots of fruit, seeds, coconut, and some cheeky slices of the white choc, blackberry and matcha slice.  Matcha on matcha goodness!

Hope you enjoy re-creating these and please tag @onehungrymami #onehungrymami so I can see what you’ve made.

Peas, love and mungbeans

xxb

 

 

 

 

Black Sesame Ice Cream with Matcha Cookie Base

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When I was a child, I was obsessed with Japanese cartoons.  They were colourful, had amazing stories and the best, most beautiful,  kick ass female characters.  From this love of manga, I also developed a love for all things Japanese, mainly sushi and matcha.

Matcha ice cream and lattes are probably my favourite sin food, and whilst I don’t indulge in them much anymore, I do get a taste for some every now and then.  So why not make a healthy matcha treat to fill that void?  No reason not too, let’s do this!

You will have to forgive me with the following recipe, it was done on a whim and thus the measurements are an approximation, but I’m pretty good with telling the quantities of stuff so this should still work out a treat.

Black Sesame Ice Cream with Matcha Cookie Base

Makes 10 slices using a 8 x 4 x 25  slice tin

Ingredients

2 large strawberries (optional)

Matcha Cookie

1 cup raw macadamias

1 cup shredded coconut

2 TBS rice bran syrup

1/4 tsp matcha powder

Black Sesame Ice Cream

1/2 cup raw cashews, soaked overnight and rinsed well

1/2 can of coconut milk (cream part only)

3 tsp of black sesame powder*

2 TBS rice bran syrup

stevia to taste

Method

Matcha cookie

Line tray with baking paper and set aside.  In the food processor, add all of the ingredients for the matcha cookie and process until it resembles a medium-fine crumble, that you can press together to hold it’s shape.  Spoon this mixture into the lined tray, press down to make an even surface, and place in freezer whilst you make the ice cream.

Black sesame ice cream

PLace all ingredients for ice cream in a powerful blender, I use a vitamix and it’s the best.  Smooth is the name of the game.

Adjust sweetness to taste.  You can use stevia, more rice bran syrup or sub with maple syrup.

Take the matcha cookie tray out of the freezer and pour in the black sesame ice cream mixture.  Wash and slice each of the strawberries into 3 lengthwise, and press into the ice cream, so that the base of the strawberry hits the cookie base.  You can do this randomly or at equals distances, up to you.

Cover and place in freezer overnight to set or for at least 4 hours.  To serve, let thaw for about 30 minutes before cutting and serving.  If you can be bothered, you can churn the ice cream in the ice cream churner prior to pouring it over the matcha cookie, but if  you’re lazy like me, this way is just fine.  You will have some crystals but if you let it defrost enough, it will have a creamier consistency.

Best enjoyed with a cup of roasted brown rice tea and a sailor moon cartoon.

Peas, love and mungbeans

xxb

*black sesame powder can be found at any good Japanese or Korean supermarket.

 

Superfood Chocolate Chia Parfait

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If you’re looking for a tasty breakfast that is going to fuel you until lunch time and which is quick enough to throw together, than look no further than a chia porridge.

You need to make the chia the night before and the next day, all you have to do is build it.  It will take no longer than waiting for the kettle to boil for that morning cup of tea.

Apart from keeping you full, I’m loading this beauty with a superfoods boost by using Nature’s Way Super Greens + Cacao powder.  Like the other products in the Super Greens range which I love, this one is full of all the good things you would expect from a greens powder, & also contains probiotics and vegan protein.  I also love it because it has no artificial colours, flavours or preservatives.

I love cacao!  Apart from being delicious, it is also rich in magnesium which is important to keep the heart healthy, as well as building strong muscles and bones, making it perfect for those of us who are big fitness nerds.

You can find the Nature’s Way Super Greens + Cacao at Woolworths, Coles, Chemist Warehouse, My Chemist and Health365.  Highly recommend.  It’s super versatile so if you can’t be bothered making a chia porridge, you have the option of adding it to your smoothie, or just mixing it with water or milk of your choice.  Although I know what I prefer 😉

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Superfood Chocolate Chia Parfait

Serves 1

Ingredients

Superfood Chia

2 TBS chia seeds

3/4 cup of milk of choice (I used unsweetened coconut milk)

1 TBS raw cacao powder

2 tsp of Nature’s Way Super Greens + Cacao

Add-ons

1/4 cup of muesli of choice (I make my own, recipe for that later)

1/2 cup yoghurt of choice (I used coconut)

1 cup of strawberries or whatever fruit you like

4 mint leaves

Method

Superfood Chia

In a glass jar with tight fitting lid, add all the ingredients and shake really well to incorporate all of the ingredients.  Leave to sit for about 3 minutes and shake again.  Repeat this process a few times, and then place in the fridge overnight.

The next morning, all you have to do is layer up your add-ons and the chia in whichever way you fancy.

Done.

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I would love to see your Superfood Chia creations so don’t forget to tag @onehungrymami #onehungrymami so that I can see what you’re up to and get some inspiration.

Peas, love and mungbeans

xxb

 

Overnight Chia Oats

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People always tell me that they would eat healthier if they just had the time to prepare healthy food.  There’s always something, they say, and go on to give a host of excuses.  Because at the end of the day, that is what most of us do.  We make excuses for why we can’t exercise, why we can’t eat better, why we don’t have time to visit relatives, e.t.c.  Hey, I’m guilty of it too, we all are.

So here’s a tip, if you can’t wake up early enough for breakfast, or you need something to eat whilst your mobile, make this.

Overnight oats are the lazy person’s gourmet breakfast.  They take little time to prepare, can included anything and everything, and doesn’t have to be boring, as long as you keep changing up the flavour combos.

Here’s the basic recipe that you can adapt depending on how you’re feeling.

Basic Overnight Chia Oats

Makes 1 serve

1/4 cup of wholegrain oats

2 tsp of chia seeds

1/2 cup of milk of choice

Method

Place all ingredients in a container with a tight fitting lid and shake well a few times to mix everything through.  Place in the fridge overnight and it’ll be ready for the morning.

So that’s the basic recipe to get a good consistency, but to make it really tasty, you need to add a few things.

Fruit is always a good idea, as well as things like coconut yoghurt, raw nuts, goji berries, frozen/fresh berries, shredded coconut, spices like cinnamon, cardamon, nutmeg, e.t.c.

You can also blend the milk with whatever fruit you like and the oats will take on that flavour.

For example, blending your milk with berries before you pour it into the container with the rest of the ingredients will make a beautiful berry flavoured, vibrant looking oats.

I also like adding some  superfoods to mine for an added nutrient kick.  Things like spirulina, cacao, maca, acaí, e.t.c.

Here’s a few recipes to get you started.  They are all 1 serving.  Don’t be fooled by their size, they are quite dense and filling.

Choc-Berry

Ingredients

1 basic ovenight chia oats recipe

1 tsp of raw cacao powder (I used Nature’s Way Super Greens + Cacao)

2 tsp of shredded coconut

1 TBS flaked almond

1 cup of chopped fresh strawberries

Method

Mix all ingredients together really well except for strawberries, place in a jar, top with strawberries and place in fridge overnight.

Alternatively, you can add the strawberries in the morning.

Vanilla and Blueberry

1 basic overnight chia oats recipe

1 tsp of vanilla extract

1 TBS of yoghurt of choice (I used coconut)

1/3 cup of frozen or fresh blueberries

Method

Mix all ingredients together really well, except for the blueberries.  Place in a container and then  top with the blueberries.  Place in fridge overnight.

Bircher Style with Goji and Apple

1 basic overnight chia oats recipe, replace 1/2 cup of milk with 1/4 cup of orange juice and 1/4 cup of coconut milk

1 TBS yoghurt of choice (I used coconut)

1 TBS slivered almonds

1 TBS shredded coconut

1 TBS goji berries

1/2 apple, thinly sliced

1/4 tsp of ground cinnamon

Method

Mix all ingredients together well, leaving some of the apple aside to put on top.

Place into a container, top with the rest of the apple and a sprinkle more of the cinnamon.  Place in fridge overnight.

Peanut Butter

1 basic overnight chia oats recipe

2 tsp of PB2 (powdered peanut butter) or 1 TBS of peanut butter

2 tsp of pepitas

Method

Mix all the ingredients together well, place in a container and place in fridge overnight.

The next day, I like to add in a chopped banana (PB and banana is one of my favourite things) or a handful of chopped strawberries (PB&J sandwich like)

Mixed Berry, Coconut & Almond

1 basic overnight chia oats recipe made with 1/2 cup unsweetened coconut milk

2 tsp of Nature’s Way Super Greens + Reds powder (optional but recomended)*

2 tsp of shredded coconut

1 TBS flaked almonds

1/3  cup of mixed berries

Method

Mix all ingredients together really well, except for the berries.  Place in container and top with frozen berries.  Store in fridge overnight.

*If you can’t find the Natures Way Super Greens + Reds powder, blend 1/4 cup of frozen berries with 1/2 cup of the milk that you’re making the overnight chia oats with.  Pour this into the oats and chia.

Ok, now it’s up to you, so go forth and mix it up.

Don’t forget to tag @onehungrymami #onehungrymami on instagram so that I can see your creations and get some inspiration on new flavours.

Peas, love and mungbeans

xxb

Banana Chocolate Cream Pie in your face!

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You know what’s awesome?  When you try something and it works out like a dream.  That was the case with this dessert.

I swapped from my usual sweetener to using powdered stevia to try it out and it turned out so good.  I’m really impressed with this stevia as there’s no after taste.

This recipe is easy and keeps well in the fridge for up to 4 days.

You will need a blender and a food processor.  If you don’t have a blender that’s cool, just use your food processor to make the chocolate cream but make sure you get all the lumps out.

Let’s dance.

 Banana Chocolate Cream Pie

Banana Chocolate Cream Pie

Makes one 20 cm pie dish

Ingredients

1 banana

Chocolate Cream

3 small avocados or 2 large ones

1/2 cup of unsweetened almond milk

2 TBS of powdered stevia (I used Natvia brand)

3 TBS raw cacao powder

1 TBS of arrowroot powder

1 tsp of vanilla extract

 Crust

2 cups of raw almonds

2 TBS of coconut oil

1/2 tsp of Himalayan pink salt

1 tsp of vanilla extract

1/4 cup or raw cacao powder

1/4 cup of maple syrup

 

Method

Crust

Line a 20 cm cake tin with removable base with baking paper and set aside.  To make the crust, add all of the ingredients to the food processor and process until you get fine crumbs that hold together when pressed.  Pour the mixture in to the prepared tin and press down evenly, coming half way up the sides.  Place in the fridge to set.

Chocolate Cream

Place all ingredients in a blender or food processor and blend/process until mixture is totally smooth and fluffy.

To assemble the pie, cut the banana into coins, and place on the bottom of the ready made crust.  Then pour in the mixture and use a spatula to spread it out evenly and flatten the top.

Cover and place in the fridge to set overnight or for at least 5 hours.

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This pie cuts well straight from the fridge but be mindful that the chocolate cream will still be a cream like consistency so it does not cut in perfect lines.

Enjoy!

Peas, love and mungbeans

xxb