Tagged with 'dessert'

Delicious Organic Carob Pudding recipe that's a snap to make. Authentic pudding consistency. Raw, vegan, gluten-free!

It's super simple, decadent and the perfect dessert, if there is such a thing.

Adding pumpkin to one of America's favorite desserts allows it the honor to have its own special day.

You've seen it in stores, you've seen it at coffee and tea shops, but you may not be that familiar with matcha. It's just green tea, right? Well, yes and no. It's actually green tea turned up a notch!

So what exactly is Matcha?

Matcha is made from the leaves of the green tea plant (Camellia sinensis). It's cultivated using centuries-old farming techniques, where the leaves of the plant are partially covered from sunlight for several days to several weeks prior to harvest. This increases the chlorophyll content and gives the leaves their vibrant green hue. It also bumps up the amino acid content of the leaves, particularly L-theanine.

Once harvested, the leaves are steamed and air-dried; these leaves are called tencha. If the tea leaves are of superior quality, they are then de-stemmed, de-veined, and stone ground into a fine powder. This final product is matcha.

Matcha is traditionally used in the Japanese tea ceremony and is found in many other Asian dishes.

What are the health benefits of matcha?

Green tea has been hailed as an antioxidant-rich superfood, yet, a cup of green tea only captures a handful of the health benefits of the tea leaf. Since matcha is the entire tea leaf that can be dissolved in water or other liquids, you get all the healthful nutrients.

You'd have to drink ten cups of green tea to get the same benefits as one cup of matcha.

Matcha tea's antioxidant content blows other antioxidant powerhouses completely out of the water! It contains up to ten times the free radical-fighting power as superfoods like pomegranate, goji, and blueberries.  

Matcha is rich in a particular type of antioxidant called catechins, particularly epigallocatechin gallate (EGCg), which help to combat free radical damage from stress, UV light, and other chemicals.

As previously mentioned, matcha is rich in amino acids, especially L-theanine. This amino acid promotes a sense of relaxation, calmness, and well-being. This may explain why Japanese monks would consume matcha during long periods of meditation to remain calm yet alert.

Matcha is also used in detoxification, due to its high chlorophyll content, and given it provides a calorie-free energy boost, it's used to promote weight loss.

How do I consume matcha?

Traditionally, matcha is served as tea, whisked in a bowl; the flavor is described as grassy and very intense. However, matcha can also be added to a latte, smoothie, or other blended drink. It can be mixed with cereals and yogurt in the morning, and it has been used to cook with in Japanese and Chinese cuisine for many generations. You can even use it in desserts, such as this awesome drizzle!

Choco-Matcha Drizzle

10 minutes

1 cup white chocolate chips

3 tbsp coconut oil

1 tbsp matcha powder

Vanilla ice cream

Black and white sesame seeds

In a microwave-safe bowl, heat white chocolate and coconut oil in 20-second intervals, whisking in between until melted and smooth. Whisk in matcha. Let cool for 5 minutes. Drizzle over ice cream; sprinkle with sesame seeds. Makes 1 cup. Keep refrigerated.

Recipe courtesy of rachael ray everyday

The best way to eat honey: In The Raw!

Most commercially produced honey is pasteurized and filtered to prevent it from crystallizing, but that process markedly decreases some key nutrients, including probiotics and antioxidants. Raw, unfiltered honey also has a more complex and robust flavor than the processed variety. In a no-bake recipe like this fruit-and-nut-filled dessert, all of those qualities shine.

Kiwi Coconut Squares with Raw Honey Drizzle

Get out the food processor and...

COMBINE...

2 cups chopped medjool dates and 1½ cups raw walnuts

Process until a small amount holds together when pinched.

Press the mixture evenly into the bottom and sides of a parchment-lined 9-by-9 inch pan.

Clean out the food processor and...

ADD ingredients...

1 cup raw cashews, soaked in water overnight and drained

1 cup coconut cream

1/3 cup raw honey

¼ cup melted coconut oil

2 teaspoons vanilla extract

¼ teaspoon sea salt

Process until smooth.

instructions:

Fold in 1 cup unsweetened shredded coconut and spread evenly on top of crust. Beautifully arrange thin slices of 2 peeled kiwi fruit on top. Cover with plastic wrap and refrigerate for at least 2 hours. Just before serving, drizzle with 1 tablespoon raw honey and slice into squares.

Makes 24 squares

Per 1 square: 240 cals, 14 g fat, 31 g carbs, 26 g sugar, 25 mg sodium, 3 g fiber, 3 g protein

Recipe courtesy of Women’s Health Mag

A chocolat-ey something is a must at any super bowl party. These death by chocolate blender brownies are extra rich, dark and fudgy, and sweetened with only fruit and honey + the cacao adds a dose of antioxidants. 

Not only are they dangerously delicious, they’re super easy to make. Throw everything in the blender, pour it in a pan, and bake!

Ingredients

1 cup mashed banana (about 2)

2 eggs

2 teaspoon vanilla extract

2 tablespoons coconut milk

½ cup dairy-free chocolate chips (any type)

1 cup cacao powder

¼ cup honey

½ teaspoon baking soda

Instructions

1. Preheat oven to 355 and grease a 9x9 inch baking dish.

2. Place everything in blender except baking soda and puree until smooth.

3. Pulse in baking soda to add a little at a time and spread batter into prepared dish.

4. Bake for 25-30 minutes, or until knife comes out clean.

5. Let cool and let the indulging begin…

Recipe courtesy of Delicious Obsessions

This cool treat plays nicely with fruit, almond-based desserts and chocolate. We love the specks of vanilla bean!

Matcha is a gorgeous, jewel-green powder from high-quality green tea leaves. Rich in antioxidants, it has a smooth taste and unique potency since whole tea leaves are finely ground.

Recipe from Vegetarian Times, here.

Makes 3 cups

Ingredients

1. Bring 2 cups rice milk, coconut milk, vanilla bean, and seeds to a boil in saucepan. Remove from heat. Whisk in sugar, then matcha.

2. Whisk remaining 1/4 cup rice milk with cornstarch in bowl. Whisk into matcha mixture. Cook over medium heat 2 minutes, or until thickened. Transfer to bowl, and place sheet of plastic wrap directly on top of liquid. Cool, then chill.

3. Discard vanilla bean halves. Churn liquid in ice cream machine according to manufacturer’s directions.