An explosion of essential vitamins and minerals
Whether drunk or used as a mask, Matcha possesses antioxidant properties that oxygenate cells and promote their renewal. It is also detoxifying and anti-inflammatory. It aids digestion, improves concentration, stimulates metabolism, and helps prevent cell aging.
THE PROTEIN MATCHA LATTE
A Champion's Breakfast
- 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... it's that simple!
GREEN YOGURT
A Sugar-Free Dessert
- 1/2 teaspoon of Matcha
- 2 tablespoons of chia seeds
- 1 unsweetened coconut yogurt
- 1 tablespoon of almond slivers
Mix the ingredients together, then add the almond slivers.
THE MASQUE MATCHA
A Beauty Mask
- 1 organic yogurt
- 1 teaspoon of Matcha
Applied as a mask, matcha reduces inflammation, redness, and excess sebum. It combats free radical damage. An excellent anti-acne mask. Yogurt will help restore the skin's pH balance.
A Matcha Cheesecake
Boost your immune system with this raw, vegan matcha tea cheesecake packed with antioxidants.
Material
- A Blender
- a round or square mold
- Parchment paper
- A spatula
Ingredients Base (Raw)
- 150g of dates or date paste
- 150g of almonds
- 1 tablespoon of almond puree
- 1 tablespoon of coconut oil
Ingredients (Raw)
- 225g of soaked organic cashew nuts
- 125 ml of organic coconut oil
- 125 ml of organic coconut cream
- 125 ml of organic agave syrup
- 1 to 2 tablespoons of Kiki Health Matcha powder
Steps
Using a food processor, blend the base ingredients until you have a compact dough that still contains small pieces of almonds. Line a round or square baking pan with parchment paper and press the dough into the pan. Spread it evenly with your fingers and then smooth the base with a spatula. If desired, you can press the dough up the sides of the pan. Refrigerate the pan while you prepare the cheesecake filling.
Soak your cashews either for several hours beforehand or in boiling water for about ten minutes. Drain them and put them in a powerful blender with the remaining ingredients except the matcha tea. Blend everything until very smooth, without any lumps. Finally, add the matcha tea powder and blend again. Pour the mixture over the chilled base. Smooth the surface and decorate as desired with shredded coconut, rose petals, etc.
Place your cheesecake in the freezer. Take it out several hours before serving and leave it in the refrigerator.
Storage: This cheesecake can be kept for a long time in the freezer and for 3 days in the refrigerator after defrosting.