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Matcha Macadamia Trio

Matcha Macadamia Trio created by Kelly Lowes from Raw Gourmet La Vie  (see Kelly’s Bio) Kelly Lowes is a strong advocate for health and raw food. Her creations use natural ingredients and at the same time provide an amazing culinary experience. Who says raw food cannot be heavenly good? Please visit Chef Kelly’s new website www.rawgourmetlavie.com for more vegan raw food creations. You won’t be disappointed! See the Video to help make this spectacular Matcha Macadamia Trio recipe! Thank you Chef Kelly Lowes for including our www.ATasteforTea.com Blog, where we focus on bringing you quality matcha and helpful health information!  See accessories located at the bottom of this recipe. Crust Ingredients: 2 cups chopped raw macadamia nuts 1 cup organic shredded coconut 20 pitted medium size dates ½ cup filtered water ¼ tsp. Himalayan salt ¼ tsp. vanilla extract ¼ tsp. fresh lemon juice 1 cup dehydrated spinach (equals 2 tbsp. powdered) ½ tsp. matcha ceremonial grade  1 tsp. organic yakon syrup ¼ cup organic maple syrup ¼ cup melted extra virgin coconut oil ¼ tsp. organic …

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Heavenly Coconut Cherry Cheesecake

Heavenly Coconut Cherry Cheesecake from Chef Kelly Lowes, Raw Gourmet La Vie . If you been enjoying some of our many special matcha recipes, created for A Taste for Tea by the amazing Chef Kelly Lowes, then you will recognize this special Holiday Creation with little matcha Christmas trees for what it is- another phenomenally delicious and highly creative raw food specialty that hits new levels as a healthy gourmet delectable! In this recipe you will find 6 different recipes that are the components to create this masterpiece. Allow yourself preparation time to gather all the ingredients, and time to make each recipe. If you do this and go step-by-step, you will be able to do it just like a Master Chef! CRUST CHEESECAKE CHERRY FRUITROLL CHERRY CHOCOLATE GANACHE MATCHA RAW CHOCOLATE FRUITROLL GARNISH  Crust Ingredients: 1 7oz. bag unsweetened organic coconut flakes ¼ tsp. pink Himalayan salt ¼ cup organic maple syrup 1 tsp. fresh lemon juice ½ cup melted organic coconut oil . Directions: Take a 7” x 3” tart pan with a removable bottom. Coat …

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Matcha Pumpkin Pie Spice Latte

Matcha Pumpkin Pie Spice Latte from Chef Kelly Lowes, Raw Gourmet La Vie  . “Try waking up to this Matcha Pumpkin Pie Spice Latte on a brisk fall morning. Matcha and pumpkin pie spice pairs perfectly with coconut milk constituting a rich, warm, satisfying drink that begins the day on a high note. Live high and healthy with Matcha this season. Wishing all of you the best life has to offer!” ~Chef Kelly  Ingredients: 2 cups boiling filtered water 1 13.66 oz. can Thai Coconut milk ¼ tsp. Himalayan sea salt 2 tbsp. organic maple syrup 1 tsp. ceremonial grade matcha  ½ tsp. melted coconut oil 1 tsp. apple cider vinegar 2 tsp. pumpkin pie spice (Trader Joes) ½ tbsp. organic lucuma powder 1/8 cup chia seeds Directions: Bring the water to a boil. Place the water, coconut milk, salt, maple syrup, matcha, coconut oil, apple cider vinegar, lucuma powder, and pumpkin pie spice into a Vitamix. Blend until frothy. Take the chia seeds and pour them into the Vitamix on low. Mix them in. …

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Morning Matcha Raspberry Custard

Morning Matcha Raspberry Custard by Chef Kelly Lowes, Raw Gourmet La Vie Ingredients: 1 13.66 oz. can Thai Young coconut milk 2 tbsp. organic maple syrup ¼ tsp. Himalayan sea salt 1 tsp. ceremonial grade matcha  ½ tsp. organic spirulina powder ½ tsp. organic cinnamon powder ½ organic chia seeds ½ tsp. apple cider vinegar 1 cup frozen raspberries 20 drops raspberry medicine flower extract 1/8 cup raspberry freeze-dried powder 1 large bunch mint leaves (use the tops only) 1 6oz. container fresh raspberries Directions: Place the coconut milk, maple syrup, salt, matcha, spirulina, cinnamon, apple cider vinegar, and medicine flower extract into a Vitamix. Blend until creamy smooth. Slowly add in the chia seeds and coconut oil. Blend in evenly and quickly so the chia seeds do not get broken. Take a cake pan 5 ½ X 5 ½ X 3 with a removable bottom. Coat the inside of the pan with some coconut oil. Remove the custard from the blender using a spatula. Pour it into the cake pan. Cut up the frozen …

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Ginger Mint Matcha Frosting

Ginger Mint Matcha Frosting by Chef Kelly Lowes, Raw Gourmet La Vie Ingredients: 2 cups coconut meat 1 ½ tbsp. ginger ¼ tsp. Himalayan sea salt ¼ cup organic maple syrup ¼ tsp. apple cider vinegar 8 drops of mint medicine flower extract 1 tsp. Foodies matcha 1 cup of firmly packed baby organic spinach ¼ cup melted coconut oil ¼ cup melted coconut butter 2 tbsp. lecithin granules (grind to powder) Directions: Place the coconut into a Vitamix. Take a microplane grater and grate the ginger. Add the ginger, salt, maple syrup, vinegar, mint extract, matcha powder, and spinach to the coconut and blend until creamy smooth. Turn the Vitamix on low and slowly pour in the coconut oil and the coconut butter. Mix in evenly using your tamper. Add in the lecithin; evenly mix it in without over blending it. Place the frosting into an air tight container in the refrigerator for at least 4 hours. Will last 5 to 6 days in an airtight container in the refrigerator. Created for A Taste For Tea …

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Gourmet Watermelon Delight

Gourmet Watermelon Delight by Chef Kelly Lowes, Raw Gourmet La Vie This delicious and refreshing, perfect for summer delight, will definitely grab everyone’s attention. This recipe dresses up watermelon to the nines! Ginger Mint Matcha Frosting Ingredients: 2 cups coconut meat 1 ½ tbsp. ginger ¼ tsp. Himalayan sea salt ¼ cup organic maple syrup ¼ tsp. apple cider vinegar 8 drops of mint medicine flower extract 1 tsp. Foodies matcha 1 cup of firmly packed baby organic spinach ¼ cup melted coconut oil ¼ cup melted coconut butter 2 tbsp. lecithin granules (grind to powder) Directions: Place the coconut into a Vitamix. Take a microplane grater and grate the ginger. Add the ginger, salt, maple syrup, vinegar, mint extract, matcha powder, and spinach to the coconut and blend until creamy smooth. Turn the Vitamix on low and slowly pour in the coconut oil and the coconut butter. Mix in evenly using your tamper. Add in the lecithin; evenly mix it in without over blending it. Place the frosting into an air tight container in the refrigerator for …

Matcha Peach Crunch Bars

Matcha Peach Crunch Bars by Chef Kelly Lowes, Raw Gourmet La Vie Ingredients: 1 can 13.66 oz. Thai Kitchen coconut milk 5 frozen bananas 3 tbsp. maple syrup 2 tsp. Barista’s Matcha powder ¼ tsp. Himalayan sea salt ¼ tsp. vanilla extract 10 drops coconut Medicine Flower Extract 10 drops peach Medicine Flower Extract Directions: Place the frozen bananas into a Vitamix. Break them into medium-sized pieces first. Add coconut milk to the bananas and blend until creamy smooth. Place the remaining ingredients into the mix and blend until evenly distributed. Take some frozen ice pop makers from Norpro and 2 tin floret molds. Pour the mixture into the molds. Place them in the freezer for 4 to 5 hours. Remove them from the freezer. Take some hot water and place the tips of the molds into the water to remove the popsicles. Only remove them from the molds when you want to eat them. Repeat the procedure for the floret molds. After removing the popsicle from the mold, lay it flat on a plate. …

Chocolate Matcha Crème Crunch

Chocolate Matcha Crème Crunch by Chef Kelly Lowes, Raw Gourmet La Vie Note: Make all three recipes one day prior to assembly. Crunch Ingredients: 4 cups raw organic coconut flakes 4 tbsp. organic maple syrup ¼ tsp. Himalayan sea salt 1 cup chopped almonds 2 tbsp. matcha 1 tsp. apple cider vinegar 35 drops of light chocolate medicine flower extract Directions: Place the coconut, maple syrup, salt, almonds, vinegar, and medicine flower extract into a large bowl. Mix it all together with a spoon. Then add the matcha powder and mix that in evenly. Take an Excalibur dehydrator tray with a teflex sheet. Place the crunch down the middle of the tray. Take a press and flatten the crunch down evenly over the tray. Place the tray into the dehydrator at 115 degrees for 8 to 10 hours. Chocolate florets Ingredients: 20 medium-sized pitted dates ½ cup filtered water ¼ tsp. Himalayan sea salt ¼ cup maple syrup ¼ cup organic cacao powder Directions: Place the dates and water into a Vitamix. Blend for a few …

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Matcha Mousse

Matcha Mousse by Chef Kelly Lowes, Raw Gourmet La Vie We can’t even begin to tell you how delicious this creamy Matcha Mousse is, so pleasing to the palette and wonderfully satisfying and healthy to eat. You’ll have to make it! This special creation is made for A Taste for Tea by Raw Gourmet La Vie’s, amazing chef, Kelly Lowes! Of course this delicious mousse is fantastic with fresh fruits of all kinds! Ingredients: 1 cup young coconut meat 1/8 tsp. Himalayan sea salt ½ tsp. lemon juice ¼ cup melted coconut oil ¼ tsp. vanilla extract 2 tbsp. agave 1 ½ tsp. matcha powder Directions: Place the coconut, salt, lemon, vanilla, matcha, and agave into a high-speed blender. Blend until creamy smooth.  Turn the blender on low and slowly add in the coconut oil. Blend until evenly distributed. Remove from the blender and place the mousse in an air tight container.  Put into the refrigerator for 3 to 4 hours. Remove from the refrigerator and set it on the counter to soften for about 1/2 …

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Summer Strawberry Matcha Icee

Summer Strawberry Matcha Icee by Kelly Lowes, Chef at Raw Gourmet La Vie This fabulous recipe contains matcha, spirulina powder and organic fruits, plus organic essential oils from Medicine Flower. A great summer treat, easy to make, delicious to eat! Enjoy this summer matcha treat recipe from Chef Kelly! Ingredients: 32 oz. coconut beverage (unsweetened, vegan, soy free Trader Joe’s brand) 3 tsp. matcha  ½ tsp. organic spirulina powder 1 tsp. organic vanilla extract (no alcohol) 1/4 tsp. Himalayan sea salt 2 medium size frozen bananas 20 drops banana medicine flower extract 20 drops strawberry medicine flower extract 3 tbsp. organic maple syrup 1 16 oz. box of fresh organic strawberries Directions: Take ½ of the container or strawberries, remove the stems, and cut the berries into small pieces. Set ½ the container aside in the refrigerator. Take candy molds or ice tray molds. You will need enough molds for 99 cubes. I used small molds. If you use larger molds, you will need fewer cubes. Place a pinch of strawberry pieces into each mold. Take …