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Nancy & Harris, an elegant and casual lifestyle

Nancy Feldman and her husband, Harris, emulate an active yet casual, comfy and classy lifestyle. Matcha fits in perfectly with their daily routine and activities. Both are active seniors, trim and in shape. They enjoy gardening and thoughtfully xeriscaped their lawn with drought tolerant plants and fragrant naturals such as lavender and roses. Folks in the neighborhood love to stop and enjoy their beautiful yard, admiring the many California native plants.

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Although Nancy is retired, friends still ask for her help and advice decorating their homes. Nancy is an interior decorator as you will see in these lovely pictures in her own stylish home. Nancy and Harris enjoy travel often visiting their daughter, son-in-law and baby grandson in Las Vegas. And of course, Annie, their lovable golden retriever is not far from their sides- at home, on the road, and taking walks with Harris in the neighborhood. They found Annie at a rescue center and it’s nice to know that the quality of Annie’s life is now filled with gentle care and kindness.

We like that a lot too, because we feel matcha is about goodness, health and a sense of well-being. The low level caffeine in tea leaves mixed with the natural l-theanine contained in the leaf, presents a sense of calm and serenity, along with a slow release of sustainable energy. It’s a perfect lifestyle match! Plus, Annie is arguably one of the sweetest dogs you’ll ever meet!

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When Nancy first tried matcha, she had already seen a morning television talk show where reactions to matcha were quite mixed. Growing up in the land of Lipton Black Tea in America, many people don’t know what to expect when they experience camellia senensis (tea) in its raw true form. Matcha is the whole green leaf, washed, lightly steamed, dried and de-stemmed. Then it is ground into a fine green powder, but not roasted like black tea. It is bright green in color and smells sort of grassy or vegetal. Add some hot water, mix well, and the aroma of a green tea field appears.

A high quality ceremonial matcha will taste sweet and smooth. For a ‘western palette’ adding almond or soy milk is often enjoyed. Nancy particularly likes her matcha with a little vanilla Soy Dream. However, when she first tried the ceremonial straight, she was pleasantly surprised and said with a big smile, “It wasn’t bitter at all. It takes much better than I thought it would. After watching the mixed reactions on the television show, I wasn’t sure I would like it.”

NancyKitchen_cuppaGreen Enjoying Matcha

Nancy learned that matcha is often served with a small treat for mid-morning tea or afternoon treat at high tea. It’s good to eat a little something with any black or green tea. On an empty stomach, tannins (polyphenols) in tea can create a queasy feeling, so best to have eaten breakfast or enjoy your matcha with a little treat as they do in Japan.

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In this photo, matcha is served with raw banana date ball natural treats. In Japan, treats are often served with a sweet adzuki bean with a pastry crust. Matcha with a treat is a perfect and healthy snack. It’s also delicious to cap off a meal with a nice, hot, soothing cup of ceremonial matcha.

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Thanks to Nancy and Harris Feldman for letting us visit their home and see a little of their ‘matcha’ lifestyle!

Featured:
Barista's Matcha Barista’s Matcha 
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Photo Copyright 2015/www.ATasteforTea.com

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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.

Matcha Macadamia Trio_cake

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 spirulina powder

Directions:
Soak the dates in the filtered water for 1 hour. Pulse the macadamia nuts in a Breville food processor until they are chopped into small pieces.  Place the dates with the water into a Vitamix and blend until creamy smooth creating a date paste. Add ¼ cup of the date paste into the Breville with the nuts. Use the remaining date paste in another recipe of your choosing.  Add the remaining ingredients into the Breville as well. Pulse until evenly mixed. Take a 3” X 7” cake pan with a removable bottom and coat the inside with coconut oil. Take 1 cup of the crust and place it into the cake pan. Place the remaining crust onto a dehydrator tray with a teflex sheet. Take a round food press and flatten the crust evenly into the bottom of the cake pan. Place the covered pan into the refrigerator. Flatten the crust on the teflex sheet with a round food press. Place a teflex sheet over the top of the flattened crust and roll it out with a rolling pin. Straighten the edges with an angled spatula. Place it into the dehydrator at 115 degrees for six hours. Remove it from the dehydrator and flip it over onto another dehydrator tray without a teflex sheet. Continue dehydrating for another six hours.

Matcha Filling Ingredients:
1 ½ cups fresh coconut milk
1 cup Thai young coconut meat
¼ tsp. Himalayan salt
2 tbsp. maple syrup
1 tsp. matcha powder ceremonial grade 
2 ½ tsp. powdered ginger
¼ tsp. organic spirulina
¼ tsp. fresh lemon juice
1 cup fresh organic baby spinach
1 cup melted extra virgin coconut oil
2 tbsp. sunflower lecithin powder

Directions:
Place coconut meat, coconut milk, salt, maple syrup, matcha powder, ginger, spirulina, lemon juice, and baby spinach into a Vitamix. Using the tamper, blend until creamy smooth. Test it with your fingers for grittiness. Add the melted coconut oil slowly. Blend until evenly mixed using the tamper. Add the lecithin slowly, making sure not to over blend. Place the mixture into a bowl and set aside.

Coconut filling Ingredients:
1 ½ cups coconut milk
1 cup Thai young coconut meat
1 cup shredded organic coconut
¼ tsp. Himalayan salt
¼ tsp. lemon juice
¼ tsp. vanilla extract
2 tbsp. organic maple syrup
¼ cup filtered water
1 cup melted organic coconut oil
2 tbsp. sunflower lecithin powder

Directions:
Place the coconut milk, coconut meat, salt, lemon juice, vanilla extract, water and maple syrup into a Vitamix. Blend until creamy smooth. Add the shredded coconut and blend for another minute. The blend will be slightly gritty.  Add the melted coconut oil slowly; using the tamper to make sure it is evenly incorporated. Add in the lecithin slowly. Blend until evenly incorporated. Do not over blend.

Note: There are two cake designs to choose from, now that you are ready to fill the cake pan. The first design is the swirl with the matcha heart chocolates using a Mercer plating tool. The second design is the circular with the half circle matcha chocolates.

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Begin by removing the crust in the pan from the refrigerator. Pour a layer of green matcha filling over the crust about ½ inch thick. Pour some coconut filling on top of that and refer to the video for either the swirl or the circle design. Keep repeating the pattern until the cake pan is approximately ¾ full. Tap the cake pan on the counter several times to remove the air bubbles inside the cake. Take the remaining filling and pour it into two separate containers. Refrigerate overnight.

Matcha Chocolate Ingredients:
2 cups shaved organic raw cacao butter
2 tbsp. sun warrior protein powder
¼ tsp. pink Himalayan salt
½ cup xylitol powder
1/3 cup chopped cashews
1 tbsp. matcha ceremonial grade
1 tbsp. dehydrated organic spinach powder

Directions:
Take a squirt bottle. Place two pieces of parchment paper on two dehydrator trays. Take two chocolate molds. I used the hearts and circle molds. Take ¼ cup of macadamia nuts and chop them into small pieces. Take 2 tsp. of matcha powder and place in a small bowl. Sprinkle some matcha powder into each section of the molds. Place a little bit of the macadamia nut pieces into each section as well.

Place the xylitol into a dry Vitamix container. Grind it into pure powder with no granules. Place all of the ingredients into a Vitamix and blend. Use a tamper to help the machine so that it does not overheat. Blend until the chocolate turns to liquid. Use a laser thermometer while blending. It needs to reach 42 degrees of heat. When it reaches 42 degrees, place it into a stainless steel bowl. Don’t try to use the chocolate on the side of the Vitamix container. It is not tempered. After placing the chocolate from the Vitamix into a bowl, use a spatula to mix and stir the chocolate. It will decrease in temperature to 31.5 degrees. Pour the chocolate into the squirt bottle. Fill up the candy molds with the matcha chocolate. Tap the candy mold on the counter to remove the air bubbles inside the candy. Take the dehydrator trays with the parchment paper. Take the squirt bottle and make designs of chocolate on each of the trays. Put the trays into the refrigerator for 40 minutes.

Matcha Glaze Ingredients:
½ cup Irish Moss paste
½ tsp fresh lemon juice
¼ cup organic maple syrup
½ tsp. matcha powder ceremonial grade
¼ tsp. organic spirulina powder
¼ cup filtered water

Directions:
Place all of the ingredients into a Vitamix and blend until creamy smooth. Pour it into a squirt bottle. Cover the bottle and place into the refrigerator.

Decoration of Cheesecake:
Take a cake turntable. Take some pastry bags. Take a Wilton 1M tip and another tip of your choice. Half open the side of the cake pan. Gently run a thin knife between the side of the cake and the side of the pan. Remove the side of the pan. Take a cake spatula and place the cake on a decorative plate, separating the cake from the bottom of the pan. Place the plate onto the cake turntable. Remove the containers from the refrigerator with the filling. Let them set on the counter for about 20 minutes to soften. Place the softened filling into the pastry bag. You can decorate with either the white or green. Take a decorative triangle and decorate the side of the cake. Refer to the video. Place flowers all the way around the outer edge of the cake top. Place one of the chocolates on top of each flower all the way around the cake. Take the designs of chocolate that are on the dehydrator trays. Remove the trays from the refrigerator and place a piece of chocolate on the center top of the cake. Refer to the video for directions. Finally place some matcha powder into a sifter. Using the sifter, sprinkle the top of the cake with matcha powder.

Cookie Ingredients:
Take the dehydrated crust from the dehydrator. Cut it into 2” squares. Take some filling and fill up a pastry bag. Take a decorative plate and a plating tool. Refer to the video. Make a design on the decorative plate using the squirt bottle with the matcha glaze from the refrigerator.  Refer to the video for directions. Place three cookies on your design. Take the pastry bag and make a flower on top of each cookie in the center of the cookie. Sprinkle the plate with some matcha powder. Refer to the video for instructions. Makes 25-30 cookies.
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Cheesecake and Cookies will last 3 to 4 days in the refrigerator. Will last 1 month in the freezer. Cut up and wrap each slice separately.products shot
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Created by Chef Kelly Lowes for A Taste for Tea.
Recipes, photos, videos.
All rights reserved.

Chef’s Accessories and special ingredients:
Breville Food Processor and Vitamix

Himalayan Salt and Organic Virgin Coconut Oil (a good price)

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Heavenly Coconut Cherry Cheesecake

Heavenly Coconut Cherry Cheesecake
from Chef Kelly Lowes, Raw Gourmet La Vie
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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 

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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
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Directions:
Take a 7” x 3” tart pan with a removable bottom. Coat the inside of the pan with coconut oil. Place the coconut flakes into a large Cuisinart. Pulse them until they turn into small pieces. Add the salt, maple syrup, and lemon juice to the Cuisinart. Pulse until evenly mixed. Scrape the sides down with a spatula. Evenly pour the melted coconut oil into the Cuisinart and pulse that until evenly mixed. Take out 1/8 cup of the crust and set aside.  Place the remaining mix into the tart pan. Press it down evenly with a food press. Make sure the crust is flat, even, and solid. Take the batter that you set aside and form a large cookie for yourself. Place it in the refrigerator to snack on whenever you choose. Place the tart pan into the refrigerator to set while you are preparing the filling for the cheesecake.
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Cheesecake Ingredients:
2 cups Thai coconut meat
1 can 13.66 oz. Thai coconut milk
¼ cup organic maple syrup

¼ tsp. pink Himalayan salt
30 drops Black Cherry medicine flower extract
1 cup organic melted coconut oil
3 tbsp. sunflower lecithin powder
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Directions:
Place the coconut meat, coconut milk, maple syrup, salt, and black cherry extract into a Vitamix. Blend until creamy smooth. Make sure the mixture is not gritty by testing it with your fingers. Turn the setting to low and add in the melted coconut oil. Use a tamper to make sure the oil is evenly mixed in. Slowly add the lecithin and blend until evenly distributed. Do not over blend. Take the tart pan out of the refrigerator. Pour the cheesecake into the tart pan. Tap the pan on the counter to get rid of any trapped air bubbles. Cover the pan with foil and place it into the refrigerator overnight.
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Cherry Fruit Roll Ingredients:
1 cup medium dates
1 cup filtered water

1 16 oz. bag of frozen pitted cherries (Trader Joe’s)
¼ tsp. pink Himalayan salt
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Directions:
Soak the dates in the filtered water for 30 minutes. Pour the dates with the water into a Vitamix. Turn the setting to high and blend until creamy smooth. Use the tamper to make sure everything is blended together. Add ¾ cup of the thawed cherries and salt and blend them in with the dates. Save the remaining cherries in an airtight container and place them into the refrigerator for future use.  Take a dehydrator tray with a teflex sheet. Pour the batter onto the tray and even it out with a spatula. Place into the dehydrator at 115 degrees for 8 hours.
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Cherry Chocolate Ganache Ingredients:
1/3 cup cherry juice from the bag of cherries in the previous recipe
1 cup medium sized pitted dates
1 cup water
¼ tsp. Himalayan salt
¼ cup organic maple syrup
30 drops Black Cherry Medicine Flower Extract
½ cup organic cacao powder

Directions:
Soak the dates in the filtered water for 20 minutes. Drain the water off of the dates leaving ¼ cup of water still on the dates. Place the mixture into a Vitamix. Add the cherry juice, salt, medicine flower extract, and maple syrup. Blend until creamy smooth. Test for grittiness with your fingers. Add the cacao powder to the Vitamix and blend it in evenly. Place the mixture in an airtight container and place it into the refrigerator with the cheesecake.

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Matcha Raw Chocolate Christmas Trees

Matcha Raw Chocolate Ingredients:
1 tbsp. ceremonial grade matcha 
2 cups raw organic cacao butter
1/3 cup raw chopped cashews
2 tbsp. Sun Warrior Protein Powder
¼ tsp. pink Himalayan Salt
½ cup Xylitol powder

Directions:
Note: This chocolate is tempered. You will need a few supplies to create the chocolates. You will need a Vitamix, a dedicated chopping block for chocolates only, a plastic spatula, 1 HDE infrared thermometer, a plastic squeeze bottle, and a Christmas tree candy mold.

NOTE: Make sure that all of the equipment is completely dry and that there is absolutely no moisture anywhere. It will ruin the chocolate.

Shave the cacao butter with a large knife. Place the slivers into a measuring cup until you have reached 2 cups. Place the cacao butter into a Vitamix along with the protein powder, matcha powder, salt, and cashews. Take the xylitol and place it into a dry container that goes with the Vitamix. Blend until it becomes a fine powder. Pour the powder into the Vitamix with the rest of the ingredients.  Turn the Vitamix on high and work the mixture vigorously with the tamper while the Vitamix is on high. Then turn the Vitamix off and scrape down the sides with a spatula, making sure that the chocolate is pushed toward the center. Turn the Vitamix back on high and continue working with the tamper. Within 2 minutes, the chocolate will turn to liquid. After it turns to liquid, use the thermometer to take its temperature. After it reaches 42 degrees Fahrenheit, stop blending. Pour the chocolate into a large stainless steel bowl. If there is untampered chocolate on the side of the blender of the Vitamix, do not try to use it. Leave it there. Take a clean, dry spatula and whisk the chocolate in the bowl. Do not forget to include the chocolate on the sides of the bowl. After it reaches 31.5 degrees Fahrenheit, stop whisking it. Place the candy mold onto a dehydrator tray. Pour some chocolate into a squeeze bottle and fill up the candy mold.  Place the tray onto a dehydrator tray into the refrigerator for 20 minutes. Remove the candies from the refrigerator and pop the candies out of the molds. Place them on a covered plate and put them back into the refrigerator overnight.

Fruit Roll Garnish:
Remove the fruit roll from the dehydrator. Peel it off of the teflex sheet and place it onto a chopping block. Remove the cherry chocolate ganache from the refrigerator and place it on the counter to set. Take a round culinary food cutter of medium size. Cut a circle out of the fruit roll. Pinch the center of the circle together with your fingers and fan out the top of the floret with the other hand. Do not spread the top of the floret too much because you will be setting it into the top of the cheesecake. Repeat the procedure until you have made 10 cherry fruit roll florets.

Finishing Garnish Ingredients:
¼ cup raw chopped pistachios
¼ cup dried black cherries
2 mint florets

Directions:
Remove the cheesecake from the refrigerator. Take a decorative plate and set it aside

Materials For Cake Decorating:
1 cake turntable
1 cake lifter
1 cake icing spatula
1 plastic squeeze bottle
1 cake decorating triangle
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Directions:
Gently open up the side of the tart pan. Remove the side. Let the cake sit at room temperature for about 15 to 20 minutes. Take a cake lifter and remove the cheesecake from the bottom of the tart pan. Place the cheesecake onto the turntable. Take the triangle and use the wavy pattern side of the triangle. Press it into the side of the cake approximately 20 times per inch. You will have a grooved pattern around the sides. Refer to the photo if needed.

Take ¾ of the cherry chocolate ganache and cover the top of the cheesecake with it. Place the remaining ganache into a plastic squeeze bottle. Take the cake icing spatula and smooth out the top of the cheesecake evenly. Take the florets and alternate them around the outside top edge of the cheesecake with some cherries. Refer to the photo. Place a stack of two florets in the top center of the cheesecake. Take 4 Christmas tree candies and place them around the florets in the top center of the cake. Gently push them down into the top so that they stand upright around the center florets. Fill in the sides between the Christmas tree chocolates with the ganache so that the space between the trees and the center florets is hidden. Place the mint florets into the top center floret of the cheesecake. Take the squeeze bottle and make a circle of ganache dots around the outside edge of the cheesecake. Place the bottoms of the Christmas tree chocolates into the ganache dots so that they will stand upright around the cheesecake on the plate. Sprinkle the top of the cake in between the center floret and the outside row of cherries and florets with chopped pistachios and dried cherries. Sprinkle the remaining pistachios and cherries around the bottom outside edge of the cheesecake. Refer to the photo as needed.

Will last 3 to 5 days in the refrigerator if covered.
Will last a month in the freezer.

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Created for A Taste For Tea by Chef Kelly Lowes,

Raw Gourmet La Vie, recipe and photos.

Chef Kelly favorites:
Cuisinart Food Processor, Himalyan Pink Gourmet Salt, Vitamix

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Matcha Pumpkin Pie Spice Crepes

Just in for the fall season from
Chef Kelly Lowes, Raw Gourmet La Vie

Pumpkin season is upon us! The grand announcement has made its manifestation in my kitchen in the form of these Matcha Pumpkin Pie Spice Crepes. Walnuts add a crunchiness to the texture, while sporting a light creaminess as well. Fabulous fall wishes to all!

Matcha Pumpkin Pie Spice Crepes
Crepe Ingredients:
2 large sized organic zucchini
¼ tsp. Himalayan sea salt
2 tsp. culinary matcha for baking 
3 tbsp. organic maple syrup
2 tsp. apple cider vinegar (Bragg organic)
½ cup golden flax seeds

Directions:
Peel the zucchini, cut them into cubes and place them in a Vitamix. Add salt, matcha, maple syrup, and apple cider vinegar to the zucchini. Blend until creamy smooth. Place the flax seed into a coffee grinder and grind to flour. Turn the vitamix on low and pour in the flax seed flour. Blend until evenly mixed. Take 3 dehydrator trays with teflex sheets. Place two equal mounds of crepe mixture on each sheet. The third sheet will only have one mound. Spread each mound from the center to the outside with a spatula. When finished, each crepe should be round and uniformly even. Each should be 1/8” thick. Make sure not to spread them too thinly because they will flake after dehydration. Place them into the dehydrator at 115 degrees for 8 hours. Check them after 6 hours. If they peel off the sheet without sticking in the middle they are done. Do not over dehydrate or they will break too easily.

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Pumpkin Pie Spice Cream Ingredients:
2 cups Thai young coconut meat
¼ tsp. Himalayan sea salt
¼ cup organic maple syrup
¼ cup organic melted coconut oil
1 ½ tsp. pumpkin pie spice (Trader Joes)
2 tbsp. lecithin granules

Directions:
Place the coconut meat, salt, maple syrup, and pumpkin pie spice into a Vitamix. Blend until creamy smooth. Take the lecithin granules and grind to powder in a coffee grinder. Turn the Vitamix on low, slowly pour in the coconut oil while using the tamper. Turn it to medium and using the tamper, blend the coconut oil in evenly. Turn the Vitamix back to low and slowly add in the lecithin powder. Remove the cream from the Vitamix with a spatula into an airtight container. Place into the refrigerator.
Note: This recipe should be prepared the night before serving. The cream can be sitting overnight in the refrigerator while the crepes are dehydrating.

Pumpkin Pie Spice Sauce Ingredients:
1 cup medium sized pitted dates
1 cup filtered water
¼ tsp. Himalayan sea salt
2 tsp. pumpkin pie spice (Trader Joes)

Directions:
Place the dates into a measuring cup. Cover them with filtered water and let them soak for 20 minutes. Place the dates with the water into a Vitamix. Add the salt and pumpkin pie spice to the Vitamix. Blend until creamy smooth while using the tamper. Take a culinary squirt bottle and fill it with pumpkin pie spice sauce. Set Aside.

Filling Ingredients:
3 cups organic soaked and dehydrated walnuts
Pumpkin spice cream

Directions:
Set a handful of walnuts aside. Place the walnuts into a Cuisinart. Pulse until medium to small sized pieces are created. Pour the nuts into a large mixing bowl. Add the pumpkin pie spice cream to the nuts and mix until evenly distributed.

Assembly:
Take a decorative platter. Lay one crepe flat in your hand. With the other hand, lay a heaping spoonful of filling into the middle of the crepe. Spread the filling evenly into the center of the crepe with a spoon. Swirl the pumpkin pie spice sauce over the filling. Lay the crepe onto the platter and fold each side over the filling. Place a small dab of filling on top of the first fold and under the second to hold it in place. Repeat the procedure until all 5 crepes are lined up on the plate. Sprinkle the remaining walnuts down the center of the line of crepes, perpendicular to the ends. Take the sauce and drizzle it over the top of the crepes in a zig zag pattern for the garnish. Take a bit of matcha powder in a teaspoon and gently tap the teaspoon with your hand, sprinkling the powder over the top of the crepes. Refer to the photo if needed. Cover and place into the refrigerator until ready to serve.

Will last up to 3 days in the refrigerator. Will last up to 3 weeks in the freezer.
Makes 5 crepes
Image may contain: food 

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Created for A Taste For Tea by Chef Kelly Lowes,

Raw Gourmet La Vie, recipe and photos.

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Matcha Pumpkin Pie Spice Latte

Matcha Pumpkin Pie Spice Latte
from Chef Kelly Lowes, Raw Gourmet La Vie
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“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

TeaLovers_MatchaPumpkinSpiceLatteDirections:
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. Let the latte set for a minute to allow the chia seeds to gel.
Pour and serve.

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Created for A Taste For Tea by Chef Kelly Lowes,

Raw Gourmet La Vie, recipe and photos.

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Soothing Matcha Bath

Photo: Onsen Japan

Matcha Bath

One of the best experiences traveling in Japan is enjoying the incredible matcha and green tea baths. Taking a matcha bath at a Japanese Onsen is relaxing and healthful for the entire body, a perfect way to remove stress as the Japanese know very well. It provides nutrients to the skin, soothes aching muscles and calms the mind. Here is a recipe to bring a little bit of Japan home with you. Simple and inexpensive, this matcha bath costs only a few dollars and can be enjoyed in the tranquility of your own home.

Recipe: 

Scoop a cup of epsom salts into a mixing bowl. Add the matcha powder and peppermint drops into the bowl and stir until evenly blended. The epsom salt absorbs the essential oil and is not directly applied to your skin. Add to a hot tub of water. Soak for 20 minutes or more in the tub until completely relaxed. Plan a time where you can enjoy the serenity of a soothing bath.

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Photo: presentationzen.com

Epsom salt is magnesium sulfate and is known to soothe aching muscles. Benefits include relaxing the nervous system, curing skin problems, and reducing body pain. Epsom salts aid in healing cuts, treating colds and congestion, and helps to draw toxins from the body. Combined with the antioxidant ingredients of matcha green tea and the fragrant aroma of essential oil, it is a perfect combination for a healthy and relaxing hot bath! 

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hoto: piming.com


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*Medicine Flower disclaimer- please note:
Pregnant woman should not use some essential oils. Please check with your health practitioner before use. Some people can experience allergic reactions to essential oils. Please do a patch test on a small area of your skin (such as your wrist, upper arm or thigh) and wait 24 hours to see if any allergic reaction occurs. If you are susceptible to allergic reactions, check with a health professional before using essential oils. Keep out of reach of children

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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 raspberries into medium-sized pieces. Take the frozen raspberries and swirl them into the pan with a skewer. Cover the pan with tin foil and place it into the refrigerator for 2 hours. Take the freeze-dried raspberries and break them up with your fingers into powder. Set aside.SliceMorningRaspberryMatchaCustard_1200

Remove the cake pan from the refrigerator. Loosen the side of the pan and run a thin knife around the side between the custard and the side of the pan. Make sure the custard is loose before removing the side of the pan. Take a cake spatula and remove the custard from the bottom of the pan. Place on a decorative plate. Take fresh raspberries and place them all around the bottom edge. Place some in the shape of a cross in the center on the top. Take some mint flowers and place them in the four corners of the cross. Refer to the photo if needed. Evenly distribute the mint flowers in between every two raspberries around the bottom of the custard. Sprinkle the raspberry powder over the top of the custard and the sides of the plate.
Serves 4

GreenHeart_small copy
Created for A Taste For Tea by Chef Kelly Lowes,

Raw Gourmet La Vie, recipe and photos.

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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.

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Created for A Taste For Tea by Chef Kelly Lowes,

Raw Gourmet La Vie, recipe and photos.

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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!

Raw Matcha Watermelon_ 1200angle

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 at least 4 hours.

Will last 5 to 6 days in an airtight container in the refrigerator.

Ingredients:
½ cup chopped pistachios
½ cup of freeze dried strawberries
1 small watermelon

Assembly Directions:
Take the strawberries and place them in a coffee grinder and turn them into powder. Chop the pistachios into medium-sized pieces. Take the watermelon, cut both ends off and take the skin off of it. Take an Ateco square cutter that is 2” high by 5” long and insert it into the melon. Then take a knife and cut straight down, using the sides of the cutter as a guide. You will have a nice rectangular piece of watermelon. Adjust the height to whatever you wish it to be. Use the remaining watermelon for whatever you choose. Take a pastry bag with a Wilton 1M tip. Remove the frosting from the refrigerator and let it sit out for 15 minutes. Fill the pastry bag ¾ full. Take a decorative plate and place the freeze dried strawberry powder evenly onto the plate. Dip all 4 sides and the top of the watermelon into the powder. Even it out as much as possible with your fingers. After coating the sides and the top with strawberry powder, place the watermelon into the center of the plate. Take the pastry bag and make rows of four flowers on the top. Cover the whole top.

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Then place flowers in between the flowers that you just did, forming three flowers in each row. The third set of flowers will be placed on top of both previous rows, creating depth to the whole thing. Place more florets of frosting around the watermelon on the plate, using up the remaining frosting. Sprinkle the pistachios over the watermelon as well as the plate. Take the remaining strawberry powder and sprinkle that over the watermelon and the plate. Refer to the photo if needed for decoration.

Serves 4.
Eat immediately.

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Created for A Taste For Tea by Chef Kelly Lowes,

Raw Gourmet La Vie, recipe and photos.

Matcha Peach Crunch Bars

Matcha Peach Crunch Bars
by Chef Kelly Lowes, Raw Gourmet La Vie

Raw Matcha Peach_cropIngredients:
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. Take some matcha crunch and sprinkle it on one side of the bar or on the top of one of the florets. When you eat the bar, you will have to eat it horizontally so that the crunch doesn’t fall off.
~Will last for up to 1 month in the freezer.

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Floret Molds

Matcha Crunch
Ingredients:
4 cups raw organic coconut flakes
4 tbsp. organic maple syrup
¼ tsp. Himalayan sea salt
1 cup chopped almonds
2 tbsp. Foodies 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 whole tray. Place the tray into the dehydrator at 115 degrees for 8 to 10 hours.
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Created for A Taste For Tea by Chef Kelly Lowes,

Raw Gourmet La Vie, recipe and photos.

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.

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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 minutes until creamy smooth. Add the rest of the ingredients and blend until evenly incorporated. Take a pastry bag with a 1M tip and an Excalibur dehydrator tray with a teflex sheet. Plug up the tip with your finger before filling the pastry bag with the chocolate mixture. Squeeze 1” florets onto the dehydration sheet. There will be about 36 florets. Place the florets into the dehydrator along with the matcha crunch at 115 degrees for 24 hours. Flip them over one at a time after the first 15 hours of dehydration.

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Coconut Mousse Frosting Ingredients:
2 cups Thai young coconut meat
¼ tsp. Himalayan sea salt
½ tsp. lemon juice
¼ cup organic maple syrup or agave
¼ tsp. vanilla extract
2 tbsp. lecithin granules (grind to powder in coffee grinder)
¼ tsp.melted organic coconut oil

Directions:
Place coconut, salt, lemon juice, maple syrup, and vanilla into a Vita Mix. Blend until creamy smooth. Turn the blender on low and slowly pour in the coconut oil until mixed in evenly. Pour in the lecithin powder and blend in evenly. Remove the mixture from the blender using a spatula to make sure that you get all the mixture out. Pour into an air tight container and place it into the refrigerator. Let it set overnight in the fridge.

Chocolate Matcha Creme Crunch_1200.jpgTopViewAssembly:
Take 2 large clear glasses. If you use smaller glasses you will be able to get 4 servings. Take the mousse out of the refrigerator. Take a pastry bag with a 8B Wilton tip. Fill the bag ¾ full. Place a large floret at the bottom of each glass. Sprinkle a layer of matcha crunch on top of the large floret. Then place some chocolate florets around the outside edge of the glass on top of the crunch. Repeat the procedure filling all the glasses. 

Best if consumed the day of assembly. Use the extra matcha crunch for other recipes or snacking just by itself. It will last in the freezer for up to 1 month. It will last in the refrigerator for 3 to 5 days.

 

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Created for A Taste For Tea by Chef Kelly Lowes,

Raw Gourmet La Vie, recipe and photos.
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Featured items:
Vitamix                       Excalibur dehydrator tray