Why you should be eating the matcha tea

I’ve always wanted to be a tea drinker, but until I got my first cup of matcha in my mouth, I was not prepared to actually try it.

I thought it would be a waste of time and effort, but when I found out that the matchapowder in a cup of tea is actually a tea powder, I wasn’t disappointed.

It tasted amazing, and I had to try it out.

And I’m glad I did.

Matcha tea is a super simple, healthy, inexpensive, and tasty way to keep your tea in tip top condition.

It is easy to make and you can customize the recipe to your own taste.

I’ve been a matcha techie for a few years, and my matcha recipes have evolved over the years to keep me on top of the matchas and matcha trends.

Today, I’m sharing with you some of my favorite matcha recipe ideas and recipes that I’ve made with the matchan.

You can try some of these at home in just a few minutes.

They’re all low carb, gluten free, and low sodium.

They have been a part of my diet for years and I’m happy to be able to share them with you. 

1 cup matcha (you can use whole matcha or matcha powder) 1 cup rice flour (you’ll need more if you are making this into a smoothie) 1/2 cup sugar (you will need more to make the smoothie more palatable) 1 teaspoon baking powder 1 teaspoon salt (optional) 1 tablespoon cornstarch (you want a very thick consistency, so you don’t want it too runny) 1 egg (optional; you will need to cook it for at least a few hours to get a nice yolk) 1 1/4 cups water (you may need to add more water if you want the smoothies to be thicker) To Make the Matcha Tea Powder: Combine the water and rice flour in a medium saucepan.

Add the sugar and baking powder and stir until sugar dissolves.

Add salt and cornstamp.

Stir until the mixture is slightly sticky. 

Set aside.

To Make The Smoothie: Combine all ingredients in a blender or food processor.

Blend until a smooth and creamy consistency. 

Taste the mixture.

You should be able with the consistency you prefer.

Taste again, and if it is too runnier, add more salt or cornstamps. 

 This recipe is vegan and can be used in place of rice flour. 

You can also use coconut flour, rice flour, or white rice flour instead of matchan powder. 

Serve with your favorite toppings. 

I like to add a splash of milk or yogurt or coconut milk to make it extra dairy free. 

If you want to make your own matcha, you can make a few simple substitutions.

Add a dash of agave nectar, maple syrup, or honey to make a sweetener.

Add coconut oil or almond butter to the matcharas smoothie and stir in to get the right consistency.

Serve with rice, vegetables, or your favorite dipping sauce.