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Held’s Honking Healthy Great Tastin’ Protein Muffins

DoMatcha enthusiast Jeff Held cooked up a batch of yummy matcha muffins and couldn’t wait to share his discovery. These are no ordinary muffins, honkin’ healthy, no less!

INGREDIENTS

1 ½ cups four, any kind, almond flour works for gluten free
½ cup raw coconut
½ cup sweetened coconut
1 cup nuts — choose your own, chopped up ( walnuts, pecans, etc. )
2 tsp. unsalted baking powder
8 tbspn. sugar or any sweetener you choose
1 tbspn. cinnamon
2 tbspn. DoMatcha tea powder
1 ½ cups mashed banana, pumpkin, squash — any combo or just one
3 eggs
½ cup blueberries
¾ cup pineapple
4 tbspn. olive oil
2 tsp. vanilla

DIRECTIONS
1. Mix dry ingredients, mix wet ingredients, combine both and fill muffin cups
2. Bake at 400 degrees F. for 25 minutes.




DoMatcha Green Tea Cheesecake

Kaycee Cortez of Costa Mesa, California lives life with passion. A multiple award-winning sales administrator (and DōMatcha™ fan) with a roster of film industry projects on the side, Kaycee concocted this fabulous matcha cheesecake recipe - for those who put a little passion in everything they do!

INGREDIENTS

2 packs of cream cheese (I personally use Kraft's Philadelphia)
2 eggs
3/4 cup of sugar
1 tablespoon of DoMatcha green tea powder
2 teaspoons of vanilla extract
1 9-inch prepared graham cracker pie crust

Preheat oven at 350 degrees.
Microwave cream cheese for about 40 seconds to soften.
Use an electric mixer to mix cream cheese and sugar until well-blended and smooth in a large bowl.
In the same batter, add the eggs, DōMatcha™ green tea powder, and vanilla extract and beat until well-blended.
Pour batter into pie crust and bake 35 minutes. Cracking by the crust rim is normal.
Let it cool for 1-2 hours at room temperature and refrigerate for at least 3 hours. Enjoy!




Morning Weight-Loss Sundae

Even Dr. Oz is joining the Matcha revolution. Check out his Matcha morning weight loss sundae recipe at
http://www.doctoroz.com/videos/morning-weight-loss-sundae




Master Handa's Juicy Matcha Recipe

Is it tea or juice? Either way, everyone agrees that Master Handa's juicy matcha recipe is delicious! He shared this recipe with attendees at the Matcha Seminar in San Francisco this past month, and now we want to share it with everyone else:

1/2 to 1 teaspoon of DōMatcha™
6 ounces of water
6 ounces of juice, preferably a thick all-fruit drink such as Odwalla fruit smoothies

Mix the matcha and water together thoroughly. Pour juice in a separate glass, and add add matcha mix on top to form a lovely two-layered effect. You can also mix the matcha directly into the juice for a refreshing drink any time of day!



Matcha-Nog Recipe and the History of Eggnog

Did you know that Matcha was created by Japanese Buddhist monks in the 12th century, and pre-eggnog, or "possett"* was widely consumed by Christian monks in the 13th century? (*A posset is a hot drink made of milk curdled, such as with ale or wine.)

Merging Two Ancient Beverage Traditions

Try this early American "Egg Nogg" recipe from Eliza Leslie's cookbook Directions for Cookery, published in 1851. Then add 1 teaspoon of DōMatcha™ Ceremonial or 2nd Harvest matcha: "Beat separately the yolks and whites of six eggs. Stir the yolks into a quart of rich milk, or thin cream, and add half a pound of sugar. Then mix in half a pint of rum or brandy. Flavor it with a grated nutmeg. Lastly, stir in gently the beaten whites of three eggs. It should be mixed in a china bowl."

For a more contemporary Matcha-Nog recipe, heat up 6 oz. of readymade Organic Eggnog available at your local natural food retailer, add a dash of nutmeg, and top it off with 1 tsp. of matcha pre-whisked into a froth. A splash of rum is optional!



Traditional matcha green tea recipe

Ancient Matcha Recipe

Simply blend ½-1 teaspoon of DōMatcha™ and a small amount of hot water with a spoon to make a smooth paste. Add more water and sweetener as desired.

Using a traditional bamboo whisk:
Put ½-1 teaspoon of DōMatcha™ in a large cup or a drinking bowl and add a small amount of hot water. Whisk in a quick, light zig-zag motion until a layer of green froth appears on the surface. Add more water if desired. DōMatcha™ can be used for ‘thin’ or ‘thick’ Matcha.

The ideal water temperature for DōMatcha™ is 65 - 85 degrees Celsius (150-180 degrees Fahrenheit).



Matcha green tea latte

Matcha Green Tea Latte Recipe

For one 12oz to 16oz serving: Blend 1-2 teaspoons of DōMatcha™ and a small amount of liquid with a spoon to make a smooth paste. You can use hot or cold milk as well as vanilla soy, rice or almond milk. Add more liquid and sweeten as desired. Try adding chai spices, vanilla or white chocolate syrups for delicious variations!



Matcha green tea frappe

Matcha Green Tea Frappe Recipe

For one 12oz to 16oz serving: Mix 1-2 teaspoons of DōMatcha™ with cold milk or vanilla soy/rice/almond milk and some ice cubes in a blender. Add sweetener, fruit or a sprinkle of cinnamon as desired. So easy and so good!



DōMatcha™-tini

DōMatcha™-tini Recipe

Our signature DōMatcha™ martini – a bitter sweet taste of fire.

1 oz Grey Goose Vodka
1 oz Remy’s Cognac
1 oz Crème de Cacao
¾ tsp DōMatcha™ Ceremonial matcha
ice cubes
powdered chocolate (optional)



DōMatcha™-Lemonade

"Jade Lemonade" Matcha Recipe

A new twist on a summer favorite: lemonade with a touch of matcha! Tangy lemonade goes perfectly with the sweet, mellow flavors of matcha green tea.

Simply add 1/2 teaspoon of matcha to 8 ounces of lemonade, and mix. This jade green refresher is perfect for those hot summer afternoons. Just sip, and relax!



Tea & Spice Matcha Chai Recipe

Add some spice to your routine with this terrific chai recipe, made with vanilla almond milk and DōMatcha™ green tea (serves two):

16 ounces vanilla almond milk
1-2 cardamom pods
1/8 teaspoon peppercorns
1/4 cinnamon stick
3 whole cloves
1/8 inch slice of fresh ginger
1/4 teaspoon dried fennel seeds
1 bay leaf (optional)
1 teaspoon DōMatcha™

Bring almond milk and spices to a boil. Boil for 5 minutes, then simmer for 10 minutes. Strain into a blender. Let the mixture cool down for a few minutes, then add 1 teaspoon of DōMatcha™ and blend. You can also make a DōMatcha™ Chai Frappe by blending with ice. Mmm-matcha!




Green Tea Sushi Roll

Messy Apron by Shannon

2 cups short grain white rice or sushi rice
2 ¼ cups water
½ cup sushi seasoning liquid
2 teaspoons DōMatcha™
Sushi mat
Nori seaweed wraps (optional)

 

Combine rice and water in a rice cooker, or if you do not have a rice cooker, follow the stove-top instructions on the rice package.

While the rice is cooking, whisk together sushi seasoning liquid and DōMatcha; add more matcha for flavor if desired. Pour the mixture over the warm rice and gently toss until rice is an even pale green color.  

If you have a sushi mat, spread the rice on a the mat and top it with whatever you choose: crab, shrimp, avocado, carrot, cucumber, spam, tofu, and more! Roll the rice into a log shape, then dip it in black and white sesame seeds.

If you do not have a sushi mat, you can also put the rice and toppings directly onto a nori seaweed wrap, and roll it so that the nori is on the outside of the log. Serve with pickled ginger and wasabi if desired.

 



Pistachio Matcha Roll

Cake:
4 ounces of flour
4 ounces of sugar
5 eggs
1 teaspoon baking powder
1 teaspoon DōMatcha™

Frosting:
1 ounce sugar
2 egg yolks
1 cup milk
3-4 tablespoons of mixed ground pistachios
little flour for thickener

Stir egg yolks and sugar together, then add the flour, DōMatcha™ and baking powder. Stir egg whites in separately. Bake for about 15 minutes at 350 degrees F. For the frosting, boil the milk. Separately, mix 3 tablespoons of pistachio, plus yolks, sugar and flour until it gets foamy. Slowly add mixture to the milk and boil until it thickens. Put frosting on the cooled cake, roll it into a log and sprinkle the rest of pistachios and some powdered sugar on top!

 



Sea Salt & Matcha Kissed Popcorn

Messy Apron by Shannon

1 teaspoon of salt
1 -2 teaspoons DōMatcha™
3 tablespoons vegetable oil
1 cup popcorn kernels
Large paper bag

Combine 1 teaspoon of salt and 1 heaping teaspoon of matcha and add to a salt shaker. Place a large heavy pot with a lid over medium-high heat. Add in about 3 to 4 tablespoons of corn or vegetable oil. Add in about 10 popping corn kernels and cover with a lid. When you hear the kernels start to pop, quickly add in about 1 cup of kernels and cover.

Gently shake the pot back and forth until you hear the kernels start to pop.Shake the pot a bit faster and crack the lid every-so-often to allow the steam to escape. Popcorn is ready when you no longer hear the kernels popping.
Transfer popcorn to a large brown paper bag. Shake about 1/4 teaspoon of the matcha and salt over the popcorn, close the bag and gently shake to coat. Repeat process until the desired taste of matcha and salt is achieved. Store popcorn in a 1-gallon sized zipper style plastic bag. This recipe will make about two 1-gallon bags of popcorn.

 



Green Tea Ice Cream

Messy Apron by Shannon

1 cup sugar
1 cup half & half
1 tablespoon DōMatcha™
2 cups heavy whipping cream

Gently heat half & half in a pot until very warm. Whisk in sugar and DōMatcha™ until dissolved.

Pour matcha mixture into a glass pitcher and stir in heavy whipping cream. Place in freezer for 30 minutes.

Pour chilled mixture into ice cream maker, and churn away! Once finished, quickly transfer ice cream to a 13x9 inch glass dish, cover with plastic wrap and "ripen" in freezer for two to three hours, or overnight.



Toasted Sesame & Matcha Crispy Rice Treats

Messy Apron by Shannon

2 tablespoons salted butter
1 tablespoon DōMatcha™
45 large marshmallows
5 cups crispy rice cereal
½ cup toasted sesame seeds

Melt butter in a large pan over med-low heat, once melted stir in matcha powder. Add in marshmallows and cook and stir until melted. Add in rice cereal and toasted sesame seeds and gently stir cereal until evenly coated with melted marshmallow. Transfer mixture to a 13x9-inch pan that has been lightly sprayed with cooking spray. Gently press mixture into an even layer. Allow to cool to room temp and cut into bars.