Whether enjoyed as a drink or used as a mask, Matcha has antioxidant properties that help oxygenate cells and support their proper renewal. It is also detoxifying and anti-inflammatory. It helps digestion, improves concentration, stimulates metabolism and helps prevent cellular aging...
A Champion’s Breakfast – The Protein Matcha Latte
- 250 ml of almond milk
- 1/2 teaspoon of Matcha
- 1 teaspoon of Maca
- 1 tablespoon of Coconut Oil
- 1 tablespoon of Pea protein
- 1 tablespoon of Cocoa Powder
- 1 teaspoon of Psyllium
Mix the ingredients together, then gently heat everything in a saucepan... super simple!
A Sugar-Free Dessert – Green Yogurt
- 1/2 teaspoon of Matcha
- 2 tablespoons of chia seeds
- 1 unsweetened coconut yogurt
- 1 tablespoon of almond flakes
Mix the ingredients together, then add the almond flakes.
A Matcha Beauty Mask
- 1 organic yogurt
- 1 teaspoon of Matcha
Applied as a mask, Matcha reduces inflammation, redness and excess sebum. It fights free radical damage. An excellent anti-acne mask. The yogurt helps restore the skin’s pH balance.
A Matcha Cheesecake
Boost your immune defenses with this raw and vegan matcha tea cheesecake packed with antioxidants.
Equipment
- A blender
- A round or square mold
- Parchment paper
- A spatula
Base Ingredients (Raw)
- 150 g of dates or date paste
- 150 g of almonds
- 1 tbsp almond butter
- 1 tbsp Coconut Oil
Filling Ingredients (Raw)
- 225 g of soaked organic cashews
- 125 ml organic coconut oil
- 125 ml organic coconut cream
- 125 ml organic agave syrup
- 1 to 2 tablespoons of Kiki Health Matcha Powder
Steps
Blend the base ingredients in a food processor until you obtain a compact dough with small almond pieces remaining. Line a round or square mold with parchment paper and cover it with your dough. Spread it with your fingers and finish smoothing the base with a spatula. If you wish, you can also press the dough up along the sides of the mold. Place the mold in the refrigerator while preparing the cheesecake filling.
Soak your cashews either several hours in advance or in boiling water for about ten minutes. Drain them and place them in a powerful blender with the remaining ingredients except the matcha tea. Blend everything until you obtain a very smooth consistency without lumps. Finally add the matcha powder and blend again. Pour the mixture over the chilled base. Smooth the surface and decorate if desired with shredded coconut, rose petals...
Place your cheesecake in the freezer. Take it out several hours before serving and leave it in the refrigerator.
Storage: This cheesecake keeps well in the freezer and for up to 3 days in the refrigerator after thawing.