Matchá is the new darling of diets, as it promises to speed up metabolism and dissolve fat.
It is extracted from camellia sinensis, the same plant from which green tea, ban-cha, red tea and white tea are extracted and what differs the types of teas is the fermentation and leaf maturation.
Matcha is more concentrated than other teas, so results are noticed more quickly. In addition to accelerating metabolism, it is a great antioxidant, improves concentration and reduces anxiety related to food, as it is composed of a substance called L-Theanine that modulates the neurotransmitter gaba, the main inhibitor of our nervous system.
You can use matcha to make tea or you can use it for juices, cakes, cookies, ice cream and many other things, so recipes help to mask the bitter taste. The powder is easily found in natural supermarkets throughout Brazil.
Now some recipes:
- To speed up metabolism
Ginger Matcha Souch
– 1 teaspoon matcha
– 100ml of hot water
– 100ml fresh apple juice
– 1 teaspoon grated ginger
– Powdered cinnamon to taste
Heat the water, add matcha, apple juice and ginger. Blend in a blender, finish with powdered cinnamon and serve.
Matcha souffle with persia lime and mint:
– 150ml of hot water
– 1/2 squeezed persia lime
– 01 matcha spoon
– 6 mint leaves
Heat the water, add lime juice, matcha and mint. Blend everything in a blender
Kiwi and celery matcha juice
– 180ml of water
– 1 tablespoon minced celery stalk
– 1 teaspoon matcha
– 1 kiwi
Beat the ingredients in a blender, add 2 ice cubes and serve.
Matcha and cocoa smoothie
– 150ml rice milk
– 1 dessert spoon of cream of rice 50ml of coconut milk
– 3 teaspoons of cocoa powder
– 2 teaspoons of matcha
– 1 tablespoon of demerara sugar
Beat the ingredients in the blender, leave in a creamy texture and serve.
Banana cake with matcha
– 2 cups of demerara sugar
– 150g rice flour
– 30g potato starch
– Pinch of salt
– 1 teaspoon of cinnamon powder
– 3 teaspoons of matcha
– 1 level tablespoon of chemical yeast
– 3 organic or free-range eggs
– 2 bananas
– 2 tablespoons of coconut oil
Preheat the oven to 200ºC;
Separate the yolks and make the egg whites. Book;
In a bowl, place the sugar, flour and starch, pinch of salt, matcha, ground cinnamon and baking powder. Mix well with a spoon. Mash the bananas with a fork; add the egg yolks and oil, then the bananas. Mix all the ingredients well, and, at the end, add the egg whites lightly with the dough;
Grease the mold with coconut oil, pour the batter, place the bananas in slices and sprinkle with sugar and cinnamon. Bake for approximately 40 minutes.
- Functional Matcha Gingerbread Cake
– 5 organic eggs
– 1 and 1/2 cups of sugar or sweetener oven and stove
– 2 cups of gluten-free flour or all-purpose flour
– 1 dessert spoon of baking powder
– 1/2 cup peanut oil or extra virgin coconut oil
– 1 dessert spoon of matcha
– 1 teaspoon fresh grated ginger
– 50 grams of flaked almonds
– Organic honey (optional)
Preheat the oven to 180ºC.
In a mixer, beat the eggs with the sugar until obtaining a homogeneous mass. Include matcha, ginger and oil. Mix until the mass is homogenized. Add the flour and yeast. Grease a mold with butter and flour, put it in the oven until the toothpick comes out dry. Finish with a layer of honey on top of the cake, sprinkle with matcha and garnish with slivered almonds.
– 750ml whole milk – 150ml heavy cream – 4 egg yolks – 150g sugar – 3 teaspoons matcha
– ½ teaspoon vanilla essence
Place the milk and cream in a saucepan over medium heat and turn off when boiling. Remove from fire. In a large bowl, beat the egg yolks, sugar and matcha for a few minutes, until thickened. Gradually pour in the hot milk mixture, stirring constantly. Pour the mixture back into the pan over medium-low heat and stir for another 10-12 minutes, until it thickens enough to coat the back of a spoon. Do not overheat as it may curdle. Pass this cream through a sieve to obtain a very fine and homogeneous liquid. Place this liquid in the ice cream machine and swirl it to the desired consistency.
– 100g grated white chocolate
– 1 Can of Condensed Milk
– 1 Box of Sour Cream
– 1/2 Spoon (tea) or 1 Spoon (tea) of Matcha (powdered green tea) – the amount depends on the brand used
In a low heat, combine the cream and condensed milk in a pan. Leave for 20 minutes, stirring constantly. Add the tea as you normally would in water, that is, do not mix with a temperature above 80º to avoid becoming bitter. So after taking the mixture off the fire, when it reaches the brigadeiro point, stir to cool and only then mix the tea. Add it little by little and taste, until you have enough to please your taste buds.
- Matcha and Chocolate Brownie
200 g of chocolate
100 g butter/margarine
4 level tablespoons of cocoa powder
4 small eggs
160 g of refined sugar
80 g wheat flour
Ingredients for Matcha Cream
225 g cream-cheese/cream-cheese
80 g of sugar
1 tablespoon of wheat flour
1 1/2 tablespoon matcha
Heat the oven to 180º C.
Grease the tin, line it with parchment paper and grease it again.
Roughly chop the chocolate and melt it together with the butter in a bain-marie or in the microwave.
Once it’s completely melted, stir in the cocoa powder.
Beat the eggs and sugar for 5 minutes.
Add the chocolate and cocoa mixture, mix and then fold in the flour.
Place the cream cheese in a bowl and beat until creamy, add the sugar and beat some more. Add the egg and beat again for 2 minutes.
Finally, add the previously sifted flour and matcha/green tea. Engage well.
Pour the chocolate and matcha dough alternately and pass a toothpick to give it a marble look.
Bake in the oven for about 30 to 40 minutes. Once cooked, remove from the oven and let cool covered by a cloth for 10 minutes, before unmoulding.
Cut the brownies only when the dough is completely cool.
Who has tried the tea or any recipe??