I have been back in Vancouver for a few months now, but I haven't been keeping up the blog. My days have been filled up with work and school, and my mealtimes have been primarily out and about around town. My mornings however are mostly spent in my kitchen (beautiful large room that allows for lots of light all day long!) with a cup of tea, or a smoothie. I have been feelin' creative with smoothies, and the uses of matcha in these creations. Matcha is finely-ground Japanese green tea leaves and is traditionally whisked up with warm water. This tradition of matcha preparation and drinking has been around for a very long time and its uses today are varied (baking, cooking). Matcha is chock-full of antioxidants which contain vital vitamins, and may thus help in preventing cancer, and even promote longevity in lifespan. It's also a great morning kickstart to your day; you basically drink the contents of the tea leaf, so you're loading up on energy. So drink up, everybody!
Throw these ingredients into a blender...
1/2 cup plain or vanilla nonfat yogurt (Olympia brand sooo good)
small handful of unsweetened shredded coconut
1 tsp matcha
1/4 cup or so of unsweetened coconut water
a spoonful of agave nectar (optional for sweetness)