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!
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
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 a squeeze bottle and set aside.
Place the coconut beverage, matcha, spirulina, vanilla, maple syrup, salt, Medicine Flower banana extract, Medicine Flower strawberry extract, and frozen bananas into a high speed blender. Start the blender on low, turn it to high until the bananas are mixed in evenly and then turn it off. Fill the squeeze bottle with the mixture. Make space in your freezer for the molds to sit flat. Use a plate or chopping block if you have it. Before filling the mold with liquid, make sure that the mold is sitting on top of the chopping block or plate. Squeeze the liquid into the molds with the squeeze bottle. Make sure that the molds are filled to the top. Place the molds into the freezer overnight.
Take the remaining strawberries the next morning and remove one large berry and set it aside. Cut the tip and the end off of each strawberry that is left. Take star pack vegetable cutter shape (set of 5 pieces)mini cookie, vegetable, etc… Stand each strawberry up on end and cut each one from the top down. Remove the outer shell after cutting, push the middle portion out of the cutter and you will have your shaped strawberry. Cut that into even slices. Repeat the procedure until you have finished the container.
Take the strawberry that you set aside and carve it into a rosette. Refer to the photo for illustration.
Strawberry Rosette on Top
Take the candies out of the freezer and remove them from the molds. Try not touching them while pushing them out of the molds. Place them into a large Tupperware. Take a clear glass bowl and put some icees at the bottom. Place some strawberry flowers on top of the first layer of cubes around the outside edge in a circle. Then place another layer of icees on top of that and continue the procedure until your bowl is full. Take the rosette and place it on top for decoration.
~Will last 1 month in the freezer.
Photo Credit and thanks to Chef Kelly Lowes, Raw Gourmet La Vie
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