Berry and Matcha Smoothie

Savor the simplicity and flavor this Berry and Matcha Smoothie—a delightful concoction that brings together the goodness of fresh berries and the earthiness of ceremonial-grade matcha. This easy-to-make treat is not only a feast for your taste buds but also a full of antioxidants. With just a handful of steps, you'll be enjoying a refreshingly wholesome treat that's both delicious and nourishing.

This recipe is

Vegetarian
Vegan
Paleo
AIP
Berry and Matcha Smoothie

Recipe

Berry and Matcha Smoothie

Matcha is a finely ground powder from green tea leaves grown and processed following very ancient and rigorous traditional methods. It has a much higher antioxidant power than conventional green tea, has protective effects against cognitive decline and helps combat stress.

Unlike leafy green tea, this amazing green powder dissolves in water in seconds. Legend tells the story of how Emperor Shen Nung, the father of Chinese medicine and agriculture, accidentally discovered green tea in 2732 B.C. while he was on one of his expeditions somewhere in southern China. While he and his helpers were boiling water on a break, the wind blew and dropped dry leaves into the water. Curious, they tasted the resulting liquid, and that night the emperor had more energy than ever. So, he collected more of the leaves and took them with him on his journey.

During the Tang Dynasty of China, between 618 and 907, the first seeds of tea plants were brought to Japan, and it was a matter of time before matcha became known throughout the world.

The best-known categories of matcha are culinary and ceremonial. Ceremonial grade matcha is the highest quality and is made from young leaves grown in the shade in the months prior to harvest, which occurs only once or twice a year, using only the first leaves to emerge, because there is where the highest concentration of nutrients the plant has. This young leaves must be harvested by hand.

This matcha has a beautiful vibrant green color and is not bitter at all. Its price is higher, and it is the one used in Japanese tea ceremonies. It is the best option if you want to drink it neat and fully enjoy its exquisite flavor.

Culinary grade matcha is of a lower quality and is most commonly used in making smoothies and baked goods.

If we talk about caffeine, we can say that it has as much caffeine as coffee, but matcha is more alkaline, and it’s not that one is better than the other in my opinion, but adding matcha to our daily diet brings many benefits, remember that everything is about balance. And yes, try to always choose organic brands.

Ingredients

  • 1/2 cup of fresh or frozen berries
  • 1/2-1 teaspoon ceremonial grade matcha powder
  • Homemade almond milk (find the recipe in my cookbook)
  • 1/4 cup hot water
  • 1 tablespoon of water
  • Honey to taste

Directions

Step 1

Place the berries, honey, and the tablespoon of water in a tall container and blend them with an immersion blender. I love to have some chunky pieces.

Step 2

In a small glass or pitcher add the hot water and matcha powder and mix until dissolved.

Step 3

To serve, pour the berry mixture, add ice cubes and fill it with almond milk until the glass is almost full.

Step 4

Finish by adding the matcha mixture and enjoy!

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