3 WAYS TO INCREASE ANTIOXIDANT INTAKE WITH MATCHA

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MATCHA TEA

Angela Foster Performance - MATCHA TEA
  1. Place 1/2 a Chasaku (spoon) of Matcha into the Chawen (bowl).
  2. Add 75ml of hot (80 degrees or less) water.
  3. Blend using the Chasen (bamboo whisk) in a zig zag motion creating an “M” or a “W”.
  4. Relax and enjoy!

REFRESHING ICED MATCHA

  1. Prepare the Matcha as above (but using 3 Chasaku and 120ml water).
  2. Add 1 tsp of raw honey and whisk until dissolved.
  3. While the Matcha is cooling, place a few sprigs of mint, one stick of fresh lemon grass (split into two) and a sliced lime into the diffuser section of an iced tea jug.
  4. Poor in the Matcha.  Top with 650ml of sparkling water.
  5. Add ice and leave to infuse for approximately 5 minutes.
  6. Remove diffuser and shake well to blend.
  7. Serve immediately or keep in the refrigerator for up to 48 hours.

MATCHA DETOX BALLS

  1. Place 100g of sunflower seeds, 50g of pumpkin seeds, 1 tbsp of vegan chocolate protein powder, 25g of desiccated coconut, 1/2 tsp of Matcha and 1/2 tsp of wheatgrass juice powder into a food processor and combine.
  2. Add 50g of soft dried apricots and 40g of medjool dates.  Combine further.
  3. Add 1/2 tsp of coconut butter, 1/4 tsp of vanilla bean paste, 2-3 tbsp of pumpkin seed butter and a little water. 
  4. Process until the mixture sticks together.
  5. Roll into bite sized balls and coat in desiccated coconut.

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