Recently the kind people at Kiss Me Organics sent me a bag of their organic matcha green tea powder to try:

 

I am a huge fan of matcha but haven’t ever made anything with it (other than tea) at home. In the past I have found good quality matcha to be really expensive and I haven’t been willing to use large amounts of it to bake, etc. This matcha is more affordable ($25 for 4 ounces on Amazon with free shipping for Prime members), so it is a better choice if you want to experiment a little!

First, I made a matcha latte:

I started with 1 teaspoon of matcha in my bowl...





…I added 1/4 cup of water (hot but NOT boiling- boiling water makes bitter matcha!) and whisked it until it was frothy...





…then I added about 1/2 cup of hot vanilla almond milk and a tiny bit of raw honey.

So good!

(Note: my milk frother did not create foam with the almond milk that I used. If you’re a big fan of the foam, soy or dairy milk may work better for you).



Next creation: matcha mint soft serve!

Several years ago there was a restaurant in my city that had a matcha mint blended drink on the menu. Of all of the wonderful things in their restaurant, that is the one that I miss the most since they closed! Using that idea as inspiration, I made some matcha mint soft serve.

(Recipe: Process 1 frozen banana, 3 large dollops of plain yogurt or a splash of milk, a dash of vanilla or vanilla flavored Stevia, 3-4 fresh mint leaves, and 1 teaspoon of matcha in the food processor until it is the consistency of soft serve ice cream. Serve topped with raw cacao nibs for extra yum!)



Thank you to Kiss Me Organics for the chance to review this matcha. I am looking forward to trying some new recipes- maybe some cupcakes next!

*Legal stuff: I received a free package of this match for review purposes. I was not compensated in any other way for this post.

Nothing says spring quite like strawberries from a roadside stand. We have managed to find a couple that are open this month and I'm amazed at how quickly we finish off pint after pint of berries!

1. Preheat oven to 350º F (176º C). Spray a mini muffin pan with non-stick spray.
2. In a medium bowl, combine all-purpose flour, whole wheat flour, and baking powder. Set aside.
3. In a blender, combine banana, milk, flaxseeds, brown sugar, oil, salt, and vanilla. Puree until smooth. Pour into bowl with flour mixture and mix to combine then fold in strawberries. Please don't over-mix!
4. Fill mini muffin cups level with the top and bake muffins for about 25 minutes or until they are golden brown.

It really feels like spring this week. It is in the 70s here (80s tomorrow!). The kids are playing in the backyard without shirts or shoes. The birds are happily tweeting away in the freshly-greened trees. There is a breeze blowing that softly reminds me that winter still has a tiny hold, but the air smells like summer. While I should be gathering laundry and dusting tables, I feel more inclined to sit and soak up the sun. "The dishes can wait," says the slacker in me, "go get your Kindle!"

I have been keeping a close eye on the roadside strawberry stands near my house. They should be open really soon and I can't wait! It is also the beginning of asparagus season. I've been known to eat an entire pound of asparagus myself. It is just that good.

I usually roast it in the oven with a little olive oil and sea salt.

Last night, though, I was ravenous when I got home from triathlon training. Instead of asparagus alone, I wanted something more substantial. These spicy noodles come together really quickly and the recipe makes a ton so you'll have leftovers for another night or for lunches throughout the week. This dish is intended to be eaten cold, like a salad, but it would be fine warm as well.