Matcha tea, ginger, lemon and raspberry combine in these lovely vivid green raw tarts.
Matcha translates as ‘powdered tea.’ It is a green tea made from the whole leaves of the plant, stone ground and powdered into an iridescent green and then whisked into hot water to make a tea. The whole leaves are so nutritionally potent, that you would have to drink 10 cups of regular green tea to receive the same benefits. Here are a few of the special things Matcha tea brings to the table:
Next Level Antioxdants
Antioxidants fight free radicals in the body, which corrupt, damage and thief from our cells. Foods rich in antioxidants are extremely protective against chronic disease such as cancer and heart disease. A powerful ally in anti-aging, these potent antioxidants are also highly anti-inflammatory.
Matcha has one particular type of antioxidant – the catechin EGCG – that is unique to green teas and makes it both a powerful cancer and brain protector. Extra bonus, the EGCGs in Matcha tea far surpass those in regular green tea. This is due to the way it is prepared – in a normal brew of green tea, you drink the water and leave behind all the nutrient dense leaves. In the way Matcha is prepared, the entire leaf is ground into a powder, so you don’t miss out on any of the goodies.
These catechin’s also have another superpower: they help you slim down! Studies have shown that those who consume green tea extract high in catechins are able to reduce their body fat and waist circumference, as well as lower their cholesterol .
Quieten the Mind
Traditionally, monks would drink Matcha during long meditations to keep their minds clear and calm. Matcha imparts this benefit as it contains a rare amino acid called L-Theanine, which promotes a heightened sense of relaxation.
Green Tea Tart
| for one 4 ½ inch cake tin, but serves two (or use two smaller tins) |
- ½ cup cashews
- ¼ cup coconut flakes
- 6 medjool dates, pitted
- Pinch of flaky sea salt
- ½ cup soaked cashews
- 2 tablespoons lemon juice
- ½ teaspoon ginger, powder
- 1 tablespoon coconut oil
- 2 tablespoons agave or maple syrup
- ½ teaspoon Matcha (green tea powder)
- 2 tablespoons water (add a few more if needed)
- Freeze dried raspberry powder
- Fresh raspberries
- Process all of the bottom ingredients and press into a 4 ½ inch cake tin.
- Blend all of the top ingredients, adding all the liquids into the blender first to help it blend nicely.
- Pour into the cake tin.
- Set in the freezer.
- Dust freeze dried raspberries over the top, or more green matcha powder.
- Decorate with fresh raspberries.