Matcha is all the rage these days—and for good reason! It's delicious of course, and it's also famous for its healthful properties. Matcha tea contains catechins, a type of phenolic compound that has abundant antioxidant activity. One of the catechins found in matcha, epigallocatechin-3-gallate (EGCG), has been found to be an especially powerful antioxidant. The preferred office beverage around Mountain Rose Herbs as of late has been a coconut milk matcha latte with a touch of honey. Matcha shouldn’t be restricted to just tasty drinks, though, as it has quite the culinary versatility as well.
Our team loves exploring and enjoying matcha in all its many forms, and we've built up quite the recipe bank to prove it! In addition to modern and traditional matcha tea preparations, I’ve had the pleasure of trying Tim’s no-bake matcha cheesecake, as well as Kiley’s matcha ice cream and her matcha shortbread cookies. However, when reviewing our list of edible matcha creations, I noticed a distinctively dessert-centric pattern across the list, so I thought I'd try my hand at bringing this healthy ingredient to the breakfast table (but not in a tea cup!).
While matcha is currently experiencing a boost in popularity, chia seed has long been known as a nutritional powerhouse and demulcent, though not a very flavorful one, making it an ideal carrier for matcha's fresh, bright flavor. Enjoy this stimulating and nutritive light meal for breakfast, and brave the day!
Makes about 4 cups.
Ingredients
Directions
You might also enjoy:
Topics: Culinary, Recipes, Herbalism, Specialty Ingredients
Mason Hutchison is the founder of HerbRally, a podcast and website that promotes herbalism education and events. He has completed herbalism apprenticeships at the Columbines School of Botanical Studies and the Arctos School of Herbal and Botanical Studies. Mason is the Events & Outreach Strategist for Mountain Rose Herbs. His day-to-day work involves organizing community events such as the Free Herbalism Project, as well as attending herbal conferences throughout the country. He is the co-organizer of one of the longest running herbal events in the US, the Breitenbush Herbal Conference. He is also on the board of directors for the Eugene Tea Festival. He has previously volunteered for the Occupy Medical herb team and the Native Plant Society of Oregon – Emerald Chapter. Mason is a proud father, avid basketball and ping pong player, spring water gatherer, and an enthusiast in the art of frugal nutrition.
Matcha is all the rage these days—and for good reason! It's delicious of course, and it's also famous for its healthful properties. Matcha tea contains catechins, a type of phenolic compound that has abundant antioxidant activity. One of the catechins found in matcha, epigallocatechin-3-gallate (EGCG), has been found to be an especially powerful antioxidant. The preferred office beverage around Mountain Rose Herbs as of late has been a coconut milk matcha latte with a touch of honey. Matcha shouldn’t be restricted to just tasty drinks, though, as it has quite the culinary versatility as well.
Our team loves exploring and enjoying matcha in all its many forms, and we've built up quite the recipe bank to prove it! In addition to modern and traditional matcha tea preparations, I’ve had the pleasure of trying Tim’s no-bake matcha cheesecake, as well as Kiley’s matcha ice cream and her matcha shortbread cookies. However, when reviewing our list of edible matcha creations, I noticed a distinctively dessert-centric pattern across the list, so I thought I'd try my hand at bringing this healthy ingredient to the breakfast table (but not in a tea cup!).
While matcha is currently experiencing a boost in popularity, chia seed has long been known as a nutritional powerhouse and demulcent, though not a very flavorful one, making it an ideal carrier for matcha's fresh, bright flavor. Enjoy this stimulating and nutritive light meal for breakfast, and brave the day!
Makes about 4 cups.
Ingredients
Directions
You might also enjoy:
Topics: Culinary, Recipes, Herbalism, Specialty Ingredients
Mason Hutchison is the founder of HerbRally, a podcast and website that promotes herbalism education and events. He has completed herbalism apprenticeships at the Columbines School of Botanical Studies and the Arctos School of Herbal and Botanical Studies. Mason is the Events & Outreach Strategist for Mountain Rose Herbs. His day-to-day work involves organizing community events such as the Free Herbalism Project, as well as attending herbal conferences throughout the country. He is the co-organizer of one of the longest running herbal events in the US, the Breitenbush Herbal Conference. He is also on the board of directors for the Eugene Tea Festival. He has previously volunteered for the Occupy Medical herb team and the Native Plant Society of Oregon – Emerald Chapter. Mason is a proud father, avid basketball and ping pong player, spring water gatherer, and an enthusiast in the art of frugal nutrition.
