Today’s recipe hails from my experiments in the health(ier) desserts realm. Matcha is the fine ground powder of a specially grown green tea. Grown in the shade away from direct sunlight, the tender leaves of the green tea are grown for a mere three weeks before harvesting. The delicate tea that results from this process is a gorgeous dark shade and has increased amounts of chlorophyll due to the absence of the sun. The leaves are hand picked and then dried. They are then ground slowly between grinding stones. This process can take up to an hour to grind a measly 30 grams of matcha so as to not heat up the stones and affect the delicate nature of the tea. While I’ve been obsessed with the flavor of matcha for years, this is a newer purchase for me because it’s a bit of an investment. However, the small amount you need to imbue this dessert/breakfast with flavor makes keeping it around worth it for use in other dishes (hello green tea ice cream). The flavor of matcha is unique. It shifts from grassy to sweet in the most subtle way. It is significantly higher in antioxidants and chlorophyll than other forms of green tea and packs a powerful, yet mellow caffeine punch, too (a teaspoon of matcha is comparable to a cup of coffee in terms of caffeine. It also contains Vitamin C, potassium, and amino acids, including L-Theanine, which is said to promote relaxation and calm.
Chia seeds add the heft to this bowl as well as a heart-healthy dose of Omega-3s. With only 1-2 tablespoons of maple syrup and a hint of unsweetened coconut flakes to sweeten the deal, I think we’ve found a winner. I still can’t decide if this is breakfast or dessert, and we all know the two are pretty interchangeable.
If you’ve been following me on Instagram you may have seen that we are on a road trip down the eastern US. I’m writing to you now from a very old colonial home in Charleston, South Carolina. It’s possibly the most beautiful home I’ve been in. We hit up the Shenandoah Valley, staying in a secluded cabin along the Blue Ridge Mountains. Most of the weekend and the beginning of the week rain tapped and dripped along the roof casting watery shadows that streamed down the wall. To make up for nature’s fickle moods, we sought out history, tours of towns and houses that made it clear how connected our modern world is to the past. But today the sun was shining and we went from a Northeast winter to a Southern summer. A welcome change.
MATCHA GREEN TEA COCONUT CHIA PUDDING
INGREDIENTS:
- 6 tablespoons chia seeds
- 1 cup coconut water
- 1 cup almond milk
- 2 tablespoons maple syrup
- 1½ teaspoons matcha powder
- 1 teaspoon vanilla extract
- pinch of salt
- 1/3 cup toasted coconut flakes and shredded coconut, to serve
- coconut cream, to serve
- handful of raspberries, to serve
- blackberries and raspberries, to serve
DIRECTIONS:
Place chia seeds, coconut water, almond milk, maple syrup, matcha powder, vanilla and salt in a wide shallow bowl. Mix well with a whisk until smooth and even.
Allow to develop in a cool corner of your kitchen or in the fridge (covered with a clingwrap) for 3-4 hours.
To serve, top with coconut cream, toasted coconut flakes, raspberries, blueberries, almonds, pistachios or apple.
I simply love everything with macha. After tasting my first macha-flavored ice cream while visiting Vancouver, I simply can’t get enough!
Oh my, Fernando, I know! It’s how I was seduced too! So good!
Ahhhhh, thank you so much for the explanation! I never knew (and never remembered to look it up) why there was the word MATCHA sometimes before the words GREAN TEA. lol. Now I know thanks to you!!
I have to confess that even though I like drinking green tea, I’ve never like grean tea (or matcha green tea) desserts. I think they have a beautiful colour, indeed, but just never liked the taste. I’m looking through your list of ingredients though, and they sound so good that I’m sure they transform it into something delicious! 😉
Hope you’re enjoying Charleston! We’ve probably passed on the street. 🙂
So funny! Thanks. It’s beautiful. We went to Husk for lunch. Heading to kiawah tomorrow. I could definitely live here. I hope your enjoying too!
Sorry if this duplicates. For some reason, it wouldn’t go through on my phone. But … good lord! We were at Husk for lunch today, too.
Omg. That’s crazy. 130?
That’s a new one on me! I hope you are having a wonderful holiday – watch out for bears in the Blue Ridge Mountains. I saw one on the Appalachian trail – good job I wasn’t cooking sausages at the time 😉
That’s one of my biggest fears when hiking, MD. But I also have no trouble talking really loudly to scare them away. I grew up around bears and they really just want food… And sometimes that means us. As for the chia pudding, it’s a nice alternative to chocolate sometimes. Be well, MD!
This pudding looks so healthy and delicious! I love the use of maple syrup as a sweetener, and I love using chia seeds. I need to check out matcha. It sounds like it has wonderful properties. I hope you are having a great trip!
Thanks, Jenny. Matcha is just one of those ingredients you talked about on your blog… you’ll find it in whole foods
That’s just what I was thinking! 🙂 I will have to look for it next time I go to whole foods or someplace similar. I have way too much fun in those kinds of places!!! 🙂
Love to read about the work/art behind growing matcha. Thoughtfully grown food has its price, as always. Hope you´re having a wonderful holiday. That scenery looks calm and green and relaxing – the photo really makes me want to be there. But do me a favour and don´t stop talking loudly! We need you here.
And how funny, on the less dangerous side, you might have bumped into Michelle.SMall world 🙂
What a beautiful comment Sabine. Thank you! You’re right about thoughtfully grown food, and it’s price. We’re having a great time. I want to meet Michelle. She sent me an old pasta maker last year and we have a connection. So random. I hope you’re doing well. Xo
Love the pasta maker connection! Have a wonderful vacation! A bientôt. Sabine
I really appreciate learning more about matcha. I have a packet of it and make tea with honey and half and half…a very indulgent drink! I like the sound of this chia pudding very much.
I’m so glad you’re relaxing and enjoying your time away. I visited relatives in Charleston when I was about 12 years old and still remember what a gracious, beautiful city it is. Safe travels to you!
Thanks, Hannah. I’m excited to use matcha in more dishes. That drink sounds so good. I’ll definitely give it a shot. I why to Charleston at about 12 too with my grandparents, but it’s so cool to come back as an adult. After that we went to Savannah, which is a beautiful city, drove to Asheville, NC, then into the smoky mountains. Checking out the American South. Be well. It’s always great to hear from you. Xo
What fun! Matcha has always intrigued me, but have yet to use it in the kitchen. Your pudding looks the perfect place to start 🙂 Breakfast or dessert, yes one easily becomes the other! Like how you think.
Haha I do think a good breakfast is really dessert. Matcha is powerful. A little goes a long way. I can’t wait to add it to baking.
I have a friend who is into anything about tea and healthy eating. I’m passing this on to her as I know she happens to have all the ingredients. Hope you are having a great time on your travels.
Thanks, Karen. Very thoughtful. I actually thought of you as I headed south and saw apple trees getting ready for their season.
Love chia pudding!!!
Thank you!