Matcha Green Tea Chia Pudding

Matcha Chia Pudding
Is it just me or is matcha EVERYWHERE lately? I was a little intimidated when I bought my first bag of matcha. With so many types, price points and brands, I really had no idea where to start. My advice to you is to go to a tea speciality store and have them explain their different varieties and choose the variety that suits your taste buds and of course, your wallet. For me, a creamier variety was a priority as I planned to make lots of lattes with it. If baking with matcha is what your after, you might not need a very expensive variety. Knowledge is power. Ask your local speciality shop!

So what is so great about matcha? Well besides for it’s super delicious green tea taste it is loaded with superfood goodness. Unlike other teas, you actually drink the leaf which maximizes nutritional benefits. Matcha helps boost your metabolism and immunity. It gives you an unbelievable slow releasing energy boost and is loaded with antioxidants. With all that said, I hope you love this recipe! I’ll be sharing more matcha tea recipes as I continue to explore this amazing ingredient. Have an amazing weekend!
Matcha Chia PuddingMatcha Chia Pudding

Ingredients

serves 2
• 1/2 cup Pure Leaf Unsweetened Green Tea or steeped green tea of your choice (cold)
• 1/2 cups unsweetened almond milk
• 1/2 tbsp pure maple syrup
• 1 tsp pure vanilla extract (non alcoholic is best)
• 1 tsp matcha powder
• 1/2 tbsp coconut cream
• small pinch salt
• 6 tbsp chia seeds

Directions

1.Blend all ingredients except for the chia seeds in a blender until combined and smooth.

2.Add chia seeds to a large jar or container. Pour blended mixture over the chia seeds and shake well. Place in the refrigerator and try and shake the container at least two more times before leaving it to thicken overnight (or for a minimum of 3-4 hours).

3.After it has thickened, pour into a bowl and top with fresh fruit, nuts and coconut flakes. Enjoy!

Matcha Chia Pudding

Summer Iced Tea Smoothie

Iced Tea Smoothie
During these grueling hot summer days, I know how badly we all need something refreshing to rehydrate and cool us down. When making smoothies we often opt to add in milk, yogurt or juice to get things moving in our blender and of course, to add flavour and texture. Although these add ins are nutritious and add extra protein, sometimes its nice to have a lighter option if you want to have a smoothie more for a snack then a meal replacement. By using an unsweetened tea, you get a flavourful base without any heaviness you may feel from milk or juice.

For my smoothie, I used Pure Leaf Unsweetened Lemon iced tea as the liquid, but feel free to use your favourite tea. I think a cold brewed ginger tea would be amazing as well. A reminder that if you are using all frozen fruits, you most likely will need to add more iced tea. Another great idea is to make popsicles so you have a cold treat straight from the freezer all summer long! Hope you love this recipe as much as I do.
Iced Tea Smoothie

Ingredients

• 1/2 cup unsweetened lemon iced tea
• 1 ripe frozen banana
• 1/2 cup blueberries
• 1/2 cup pineapple
• 1 tbsp almond butter

Directions

1. Add ingredients to blender and blend until smooth. Enjoy!
Iced Tea Smoothie 1

Maple Balsamic Summer Fruits with Cashew Cream, Pine Nuts and Basil

Summer Fruits + Cashew Cream6
During the warmer months, I find myself baking comfort foods a lot less. Dessert in the summer is fresh seasonal fruit from the market, frozen fruit (pineapple is my go-to right now), and a simple piece of dark chocolate. I realized however that my guests might not want simple strawberries for dessert. So, to highlight the natural deliciousness of the summer cherries and amazing bite-sized strawberries I whipped up a heightened and dairy-free version of strawberries and ‘cream’.

This is a perfect dessert the those crazy so-called ‘non dessert people.’It plays more to the savoury side of dessert, making it light and not overly sweet.Feel free to swap out the cherries or strawberries with some of your other favourite fruits like pineapple, raspberries and blackberries. The cashew cream is an amazing alternative to whipped cream or yogurt. If you have a nut allergy, try whipping up coconut cream and sugar as a substitute. Works wonderfully as well! Hope you love it.
Summer Fruit and Cashew Cream

FullSizeRender-9

Cashew Cream Ingredients:

• 1 cup raw cashews (soaked overnight)
• 1/2 cup water
• 1 1/2 tbsp pure maple syrup
• good pinch salt
• 1/2 tsp pure vanilla extract

Ingredients:

• 2 cups strawberries (halved)
• 1 cup cherries (pitted and halved)
• 1/2 cup balsamic vinegar
• 1 tbsp pure maple syrup
• 1/4 cup pine nuts (toasted)
• 1 tbsp chopped fresh basil

Directions:

1. Soak cashews overnight. Drain and rinse.

2. Add all cashew cream ingredients to a high power blender like a Vitamix or into a food processor. Blend until smooth and creamy. Place in a bowl or jar and set aside.

3. In a small nonstick saucepan, heat the balsamic vinegar and maple syrup on medium heat. Allow to heat for about 5 minutes or until it reduces by half. You should have a thick syrupy balsamic. Set aside.

4. Toast your pinenuts in a dry sauce pan on medium heat for about 3 minutes. When they start to release oil thats when you want to take them off the pan. Otherwise they will burn quite quickly.

5. Wash and chop your fruits and basil.

6. I like to serve each element separately and allow your guests to make their own combination. Bon appetit!
Summer Fruit and Cashew CreamSummer Fruit and Cashew Cream