MATCHA MADNESS + a tasty green soup recipe

February 2, 2016

12339666_908644459221352_8436178447854626583_oI’ve been pimping out my food and beauty regime with Matcha lately. And for good reason. Did you know matcha boosts your metabolism, helps with weight loss, boosts your energy, can reduce the appearance of wrinkles and cellulite, has 137x more antioxidants than normal green tea & is equivalent to having 10 cups of green tea (not 10x the caffeine though).


I was surprised how long it took me to branch from my normal cup of green tea to a supercharged cup of matcha (oh my as a latte!!), and I instantly fell in love.


The energy boost was slow and steady and didn’t have me crashing like coffee does, and the flavour is pretty much the same as green tea – I was expecting it to be like a moringa/spirulina taste – plus seeing as its in powder form its much easier to add to smoothies, foods, soups (like below), baking, and my beauty routine: I made a beautifully simple scrub (like this one and with similar benefits) with one cup or organic raw sugar, one cup of olive oil, and 2 tsps of matcha powder – the caffeine in this helps reduce the appearance of cellulite and is great to use on your face, especially if you have puffy baggy eyes. Another option is to make a mask by mixing it with coconut oil in to a paste and leaving on your face for 10-15 minutes (want more natural beauty check this out or this!)


12310565_908085142610617_7372571530677221122_nTo make it in to a tea and add 1/2-1 tsp of matcha powder and 1 cup of boiling water and stir (I also supercharged it even more with a tsp of turmeric powder and some raw honey to help me power through the day – and it tastes delicious – although it looks a bit of an odd colour, see beside!!).


To make an almond latte (my favourite) simply add 1 cup of almond milk to a pot and add 1/2-1tsp matcha and 1 tsp of raw honey and heat over medium whilst whisking to get a bit of froth – a little electric coffee frother is perfect for this. Serve warm-hot and enjoy its creamy dairy free goodness.


You can pop it in smoothies or juices by just adding 1/2-1 tsp and mixing, to water, really basically anything as the flavour isn’t overpowering.


So I then took my Matcha addiction to the next level and supercharged my soup even more than it already was with all its green goodness and added some matcha powder. Simply mix and match your veggies and use whatever you’ve got on hand to make a super easy and healthy veggie packed meal – below is an idea for a soup for you to make – this one is a good green bowl loaded with antioxidants and nutrients.


Serves 4:

Ingredients and How to:

In a dish roast for 30 minutes at 180 degrees with half a cup of water:

1 whole broccoli (stalk and all) chopped roughly
4 cloves of garlic
1 onion halved and roasted

In a pot boil with 3 cups of water for 5 minutes:

1 cup of peas
1 cup of button mushrooms
1/2 a leek chopped
4 leaves of cabbage chopped 2 handfuls of baby spinach
1 1/2 cups cooked broad beans (or any bean)

Then combine all (as well as liquid remaining from the pot and dish – add more if needed or if you want it runnier) in a blender with 2 teaspoons of matcha powder, a good serving of black pepper, a tsp of sea salt, and a little drizzle of olive oil – blend till smooth (or however chunky you like it).

Top with some chia seeds (or serve with a boiled egg hidden in the middle 😄) for some extra protein and good fats.


Have you used matcha before and have a secret recipe? Share with me below!

Love and Light,