Girls’ Night // Cocktail and snack recipes

Girls’ Night // Cocktail and snack recipes DSC_6490
Sponsored. This post is made in Collaboration with Cointreau.

I have been wanting to do a girls’ night themed blogpost for such a long time, to me there is nothing better than having my girlfriends over for delicious cocktails and good food, so when I was approached about doing a collaboration with Cointreau it seemed like the perfect opportunity to do such a post! Cointreau is a French orange-flavoured liqueur made from 100% natural ingredients, including bitter and sweet orange peel. It is absolutely perfect for fresh, summery and girly drinks!

When my friends and I have a girls’ night we usually end up going out for cocktails (and sometimes dancing) later in the evening, so we like to keep both the food and cocktails quite light and somewhat healthy – haha I just look a whole lot better in a cocktail dress that way! ;) I have put together a couple of my favorite snack and cocktail recipes that are always a big hit – my creamy butter bean dip with chives served with veggie sticks (haha and usually some chips or bread as well), a big fruit platter and fresh and summery Cointreau Fizz cocktails – you can find the recipes below ❤︎

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Cointreau Fizz
5 cl Cointreau
The juice of a 1/2 lime
Sparkling water to top off the glass (I used about 10 cl)
Lots of ice cubes

Start by filling the glass with ice, then pour in the cointreau, lime juice and top off the glass with sparkling water. Stir briefly and add garnish, I added lime and orange slices. Enjoy!

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Creamy butter bean dip with chives 
1 can of butterbeans, drained and rinsed
2 deciliter (equals 0.8 cup) cottage cheese
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 teaspoon onion powder
1 tablespoon nutritional yeast
1 clove of garlic, crushed – optional
4 tablespoons finely chopped chives
Sea salt + pepper to taste

Garnish: A splash of olive oil, finely chopped chives and paprika or chili powder.

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Directions:
Simply add all ingredients to a food processor and pulse until nice and creamy, taste it and make sure to adjust the flavors to your liking. Chill for 1/2 – 1 hour before serving. Garnish with a splash of olive oil, finely chopped chives and paprika or chili powder and serve with your favorite veggies.

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Homemade and healthified (vegan) chocolate popsicles

Homemade and healthified (vegan) chocolate popsicles

Hi lovelies! I have finally found the time to type in some new recipes for you + plan a couple of new posts, so the blog should finally be back up and running as normal again from today. As I explained in this post, I have been spending all my energy on our new house and gardens this past week, so I haven’t really had much time for the blog or social media, but I am slowly getting back into it and I am so excited to share some of my new recipes with you guys ❤︎

First up we have these super delicious homemade and healthified (vegan) chocolate popsicles! The weather has finally turned around (or at least I hope so, it’s not looking that great today) and we have had a lot of sunny weather and warm temperatures this past week, so I of course had to make homemade popsicles for us to enjoy in the sun! These yummy chocolate treats are my newest popsicle creation, they are so creamy and so delicious with an indulgent and rich chocolate flavor! Yum! You can find the recipe below, I hope you will love it as much as I do!

Oh and btw, I am starting to prep for my LA trip in August, I am hoping to make a bunch of new recipes and pre-planned blogposts for you guys, so that the blog will not be neglected while I am on vacation. If you have any wishes or requests for recipes or other kinds of posts, then just let me know and I will see if it is something that I can make happen ❤︎

Find more popsicle recipes right here!

Homemade and healthified (vegan) chocolate popsicles

Ingredients – 4 popsicles:
1 banana
2 avocados
1 deciliter (equals 0.4 cup) oat milk
5-6 tablespoons raw cacao powder
1 teaspoon pure vanilla powder
2 tablespoon pure maple sirup
A couple drops of liquid stevia
35 grams of dark chocolate, melted (I used one with 70% cacao)

Homemade and healthified (vegan) chocolate popsicles

Directions
Simply add all the ingredients (except the chocolate) to a blender and pulse until smooth, stir in the melted dark chocolate and pour the chocolate mixture into the popsicle moulds. Add the popsicle sticks and put it in the freezer overnight or at least for 5-6 hours. I decorated mine with a bit of melted dark chocolate mixed with a tiny bit of coconut oil and chopped dark chocolate. Enjoy!

Homemade and healthified (vegan) chocolate popsicles

 

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Pink beet and strawberry pancakes with vanilla “cream” – new and updated recipe

Pink beet and strawberry pancakes with vanilla "cream" - new and updated recipe

Hi lovelies! I am sorry that I have been completely MIA for the past couple of days, I have simply been too exhausted to blog or pay any attention to social media. As I have mentioned earlier I bought the upstairs apartment in an absolutely gorgeous, but sadly quite neglected house a couple of months ago and by some amazing turn in events the lovely family who owned the downstairs apartment were interested in selling their part of the house, so my sister have just bought the downstairs apartment and we now own the entire house! Eeeek I am so happy and excited!! It feels insane that we own this huge house between the two of us! I know some of you were a bit confused about the whole thing when I first shared the news, but it is quite simple actually. It is a two story house that have been divided into two separate apartments, I own the upstairs apartment and my sister owns the downstairs apartment and then we share the basement + the rooms in the attic. We plan on making a studio + storage for our webshop in the basement and then offices in the rooms on the attic. I am beyond happy about this whole thing, but it also means that we have a lot of renovating to do. The house is in worse shape than we expected, but thankfully a good friend of the family is a contractor, so we will be able to get things done pretty quickly. My apartment is pretty much done (I just need to put some final touches on the decor) and they have started the work on my sisters apartment this week, so hopefully she will be able to move in in a couple of weeks.

The best part about moving from an apartment to a house is that we now have our very own gardens!! I have wanted that for so long!! They are the reason for my lack of blogging as we have been working on them non-stop for the past 5 days! The gardens were a total mess, but we (thank’s for the help mom and dad!) have worked our butts off and they are finally starting to come together! I cannot wait to share some photos with you guys! I have of course planted a lot of berry bushes and herbs in my garden, but I think planting veggies and such will have to wait until next year as it is a little too late in the season to start planting them now.

Because the gardens have been getting all of my attention I haven’t really been cooking much, but I still have a couple of new recipes that I haven’t shared with you yet, hopefully I will have some time (and energy) to type them in for you guys tonight. Until then I want to share this yummy recipe for pink pancakes with you guys. I have shared the recipe before, but I sadly discovered a major mistake in the recipe and so I have made a new (and very much improved) recipe for you lovelies. I know some of you won’t be too keen on adding beets to your pancakes, but you only need a little beet juice to get this pretty color, so I promise you won’t be able to taste it ❤︎

Find more pancake recipes right here!

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Ingredients – 2 servings:
2 eggs
1 banana
4 strawberries
4 tablespoons beetjuice
70 grams rolled oats
1/4 teaspoon baking powder
1/2 teaspoon pure vanilla powder
1 tablespoon akacia honey or pure maple sirup

A little coconut oil to cook the pancakes in

Vanilla “cream”
½ deciliter (equals o.2 cup) skyr or greek yoghurt
¼ teaspoon pure vanilla powder
½ tablespoon  akacia honey or pure maple sirup

Pink beet and strawberry pancakes with vanilla "cream" - new and updated recipe

Directions:

  1. Simply add all the ingredients to a blender and pulse until smooth. Set the pancake batter aside for about 10 minutes to allow it to thicken.
  2. Heat a non-stick pan – I prefer to make them on medium to high heat – and add a little coconut oil. When the oil has melted pour a circle of the pancake batter onto the pan, I used about 3 tablespoons per pancake
  3. Cook the pancake for a couple of minutes until it is very lightly golden on the underside – flip it – and give it about a minute on the other side. The cooking time depends on how thick you make your pancakes.
  4. Repeat until you have used all of the pancake batter, arrange the pancakes and add your toppings of choice (I served mine with vanilla “cream”, fresh strawberries and freeze-dried raspberry), enjoy!

Rainbow bowl – raspberry peach bliss smoothie

Rainbowl bowl - raspberry peach bliss smoothie

Ingredients:
1 cup frozen raspberries
1 ripe peach
1 banana
1-2 dates, pitted
1 teaspoon baoab – optional
Oat milk to blend

Simply add all ingredients to a blender and pulse until smooth (make sure to only add just enough oat milk for it to blend smoothly, the smoothie should be nice and thick), pour the smoothie into a bowl and add your toppings of choice. I topped mine with passion fruit, strawberry, peach, kiwi and blueberries + 1 tablespoon chia seeds and 1 tablespoon hemp seeds after the photo was taken. Enjoy! ❤︎

Rainbowl bowl - raspberry peach bliss smoothie

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Summer salad with cantaloup melon and prosciutto

Summer salad with cantaloup melon and prosciutto Summer salad with cantaloup melon and prosciutto

This colorful salad with cantaloup melon and prosciutto is so fresh, summery and full of flavor! As you have probably noticed I absolutely love making salads with melon and berries during summer, they just add so much flavor and I am obsessed with combining sweet fruit with salty ingredients like feta or prosciutto – it is just too delicious! ❤︎

You can find the recipe over on the Danish fashion magazine Costume’s website, where I share two brand new recipes every month:

Find the recipe right here!

The article is in Danish, but you can easily use an online translator (e.g. just copy-paste the recipe into Google Translate) and if you have any problems, then just let me know and I will help you :)

Summer salad with cantaloup melon and prosciutto Summer salad with cantaloup melon and prosciutto

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Peach and blueberry crumble

Peach and blueberry crumble

Hi lovelies! Are you ready for this yummy peach and blueberry crumble? I promised you a lot more peach recipes didn’t I? ;) As you know I absolutely love making crumbles, they are so delicious, super easy to make and when it is healthified versions like these, then you enjoy them for both breakfast or as a healthy dessert! I have made a whole bunch of different flavor combos, but I still haven’t made one with peach, so I thought it was about time. I love absolutely the peach and blueberry combo (like my peach/blueberry greek yoghurt cake), so I thought I would go for it again with this one and it just turned out so good! ❤︎

Find more peach recipes right here!

Peach and blueberry crumble

Ingredients – 2 servings:
2 peaches, sliced
1 1/2 deciliter (equals 0.6 cup) blueberries
1/3 teaspoon pure vanilla powder
1/3 teaspoon cinammon
1-2 tablespoons akacia honey or pure maple sirup*

Crumble topping:
1 + 1/2 deciliter (equals 1/2 + 1/4 cup) rolled oats
1 tablespoon flour (I used oat flour)
1 handful almonds, chopped
1 handful sunflower seeds
1/2 teaspoon cinnamon
1/3 teaspoon pure vanilla powder
1 tablespoon coconut oil, melted
1 tablespoon akacia honey or pure maple sirup

*Adjust amounts to your liking

Peach and blueberry crumble

Directions:
Start by preheating your oven to 200 c // 400 f. Add the sliced peaches, blueberries, vanilla, cinnamon and honey/sirup to a little ovenproof dish (I used one that was about 16×16 cm.), mix it well and place it in the oven. Bake it for 20 minutes at 200 c // 400 f. While the peach/blueberry mix sits in the oven you can start preparing the crumble topping. Simply add all ingredients to a bowl and mix well. When the peach/blueberry mix have been in the oven for 20 minutes take it out, add the crumble topping and put it back in the oven for about 20-25 minutes more until the topping is golden and crispy. Serve it warm with skyr or greek yoghurt and fresh blueberries, enjoy!

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Healthy summer treat

Healthy summer treat

These yummy watermelon slices are absolutely perfect if you are looking for a super easy and all healthy summer treat! Simply cut a watermelon into slices as pictured and drizzle it with raw chocolate (recipe below) + your toppings of choice. I topped mine with chopped pistachios, freezedried raspberry, raw coconut chips and mint leaves, so yum!

To make the raw chocolate simply mix 1 tablespoon melted coconut oil, 1 – 1 1/2 tablespoon raw cacao powder, 1/2 tablespoon acacia honey, pure maple sirup or agave, a pinch of vanilla powder and a tiny pinch of sea salt.

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Raw chocolate chip cookies

Raw chocolate chip cookies

Are you guys ready for some healthy cookies?! Who am I kidding, I know you are! Haha you seem to love anything cookie related (the page views always go crazy) and I certainly get why, I am a huge cookie fan myself!  I think I actually like cookies more than cake – so that means a lot! These yummy cookies are actually based on two of my previous cookie dough recipes – find them right here and here! They are among some of my all time favorite recipes, but I wanted to give them a little makeover to give them a more classical dessert look, which also make them a bit more suited to be served for guests. Don’t they look cute? I definitely think I have succeeded in prettifying my earlier recipes a little + I think I have managed to combine the best of both the recipes into one even yummier cookie dough recipe! Ah I really love this one! ❤︎

I have to point out that they are not raw as in the whole raw food sense, what I mean is raw as in they are not baked, the cookies consist of the raw unbaked cookie dough but in cookie shape – and yes it tastes just as amazing as it sounds, cookie dough is the best! Oh and this is a vegan version, so there is of course no need to worry about salmonella or anything of the sort ;)

Raw chocolate chip cookies

Ingredients – 14 cookies:
2 deciliter (equals 0.8 cup) cashews, unsalted
1 deciliter (equals 0.4 cup) rolled oats
1/2 teaspoon pure vanilla powder
1/3 teaspoon sea salt
16 dates, pitted
40 grams of dark chocolate, chopped – I used one with 70% cacao

Raw chocolate chip cookies Raw chocolate chip cookies

Directions:
Start by placing the cashews, oats, vanilla powder and sea salt in a food processor and pulse until the cashews and oats have turned into flour. Then add in the dates and pulse until everything is well mixed and the dates have turned the mixture into a sticky cookie dough. Fold in the chopped dark chocolate with a spoon. Roll out the cookie dough and use a cookie cutter to make 14 little raw cookies, place them in a container lined with baking paper and put it in the freezer for 15-30 minutes to allow the cookies to set. And you are done, enjoy!

Note: I prefer to store the cookies in the freezer until just before serving to make them chewier.

Raw chocolate chip cookies Raw chocolate chip cookies Raw chocolate chip cookies

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Summer salad with cauliflower and strawberries + a honey mustard dressing

Summer salad with cauliflower and strawberries + a honey mustard dressing

Evening lovelies! I am bit hungover after a big blogger dinner and after party with Bloggers Delight last night (open bar = yas please!), so I am going to keep it nice and short ;)

I have been super excited to share this colorful and summery salad with cauliflower and strawberries with you guys, it is so filling, flavorful and delicious! It has so much texture and I love the mix of sweetness from the strawberries + pomegranate and the slightly spicy honey mustard dressing, so yum!

Find more salad recipes right here!

Summer salad with cauliflower and strawberries + a honey mustard dressing

Ingredients:
1/2 cauliflower
1/3 cucumber, sliced
3 large handfuls of spinach
2-3 large handfuls of field lettuce
300 grams of strawberries, sliced
The seeds of 1 pomegranate
1 handful almonds, chopped

Dressing:
1 teaspoon dijon mustard
2 tablespoons skyr or greek yoghurt
1 tablespoon akacia honey
1 tablespoon lemon juice
Salt + pepper

Summer salad with cauliflower and strawberries + a honey mustard dressing

Directions:
Start by chopping the cauliflower into smaller florets, add them to a food processor and pulse until the cauliflower is finely chopped. If you do not have a food processor you can grate or finely chop the cauliflower with a knife. Add the cauliflower to a bowl along with the rest of the salad ingredients and mix everything well. Whisk together the dressing ingredients and the salad is ready to be served – enjoy!

Summer salad with cauliflower and strawberries + a honey mustard dressing Summer salad with cauliflower and strawberries + a honey mustard dressing

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Peach and blueberry greek yoghurt cake

Peach and blueberry greek yoghurt cake

Stone fruits are finally back in season and I have been taking full advantage of that these past two weeks! I have especially been stocking up on cheap (and super yummy) peaches, so prepare to get spammed with peach recipes the next couple of weeks! I have 3 new recipes lined up already, but I will try to spread them out a bit, so there is something other than peaches on here ;)

The first peach recipe is this delicious and super easy peach and blueberry greek yoghurt cake. It is based on this yummy recipe by Julia’s Album, but I healthified it and cut out the white flour, butter and refined sugar – I promise that it still taste absolutely amazing though! ❤︎

Peach and blueberry greek yoghurt cake

Ingredients:
2 deciliter (equals 0.8 cup) buckwheat flour
1 deciliter (equals 0.4 cup) oat flour (rolled oats blended into flour)
1 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla powder
1/2 teaspoon cinnamon
1 deciliter (equals 0.4 cup) coconut sugar
1 deciliter (equals 0.4 cup) skyr or greek yoghurt
2 eggs
3 tablespoons coconut oil
2 deciliter (equals 0.8 cup) blueberries*
2 large peaches, sliced

*frozen are fine, but preferably let them thaw a bit first

Peach and blueberry greek yoghurt cake Peach and blueberry greek yoghurt cake

Directions:
Start by preheating your oven to 175 c / 350 f. Then add the dry ingredients (buckwheat flour, oat flour, baking powder, baking soda, pure vanilla powder, cinnamon and coconut sugar) to a bowl and mix well. Add the skyr/greek yoghurt, eggs and coconut oil to the bowl as well and mix until you have a smooth cake batter. Pour the batter into a greased springform cake tin lined with baking paper (I used one that is 24 cm in diameter). Top the cake with the sliced peaches and blueberries. Bake for about 45-50 minutes at 175 c / 350 f until the cake turns golden, and the tester comes out clean in the center – keep an eye on it, the baking time might vary from oven to oven. When the cake is done let it rest for about 20-30 minutes before taking it out of the cake tin, but serve it while it is still warm. Enjoy!

Peach and blueberry greek yoghurt cake

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Veggie stir fry recipe + reducing food waste

Veggie stir fry recipe + reducing food waste
Sponsored. This post is made in collaboration with Netto/Fødevarebanken and their new app ‘Mad Skal Spises’ designed to reduced food waste.

I have been super excited to give you an update on the app ‘Mad skal spises’ that I wrote about in this blogpost. I have now been using the app for a couple of weeks, so I really want to share my experience, a couple of tips and even this yummy veggie stir fry recipe that created with a combination of findings from the app + random leftover veggies in my fridge that really needed to be used before they went bad.

Like I wrote earlier ‘Mad skal spises’ is an app developed by Netto/Fødevarebanken where you can find products in supermarkets near you that are discounted because they have bought too large amounts and have excess products or because the products are about to expire. I have been using the app every time I have gone grocery shopping for these past few weeks and while it is mainly meat and dairy products that are on there, then I still managed to find some goodies like the sprouts that I have used for the stir fry recipe I share below or bottles of my favorite Innocent smoothies marked down to less than half the original price. I have been contributing to the app as well, the cool thing is that the app works for all supermarkets, not just Netto, and it is both the store employees and the customers that can add things to the app. This means that if you see products that are marked down in your local grocery store, then you can take a photo and share the details, so others can see it in the app and not only help reduce food waste, but also save money while doing it. Since there is mostly meat and dairy products on there I have been trying to add more marked down produce and plant based items as well, I love that we can all help influence the products shown on there and inspire each other to buy these items and help reduce food waste.

You can find the link to download the app and an explanation on how to use + my veggies stir fry recipe below ❤︎

Fil 11-07-2016 15.52.09

I can really recommend giving the app a try, there might not be a lot of products added in your area right now, but you can help by adding products and encouraging others to do the same. I really want this app to be a great succes and believe it will be if everyone engages and help build it by adding their local findings. We really need to step it up for the environment and join the fight against food waste and this is such a helpful tool. If you want to give the app a try you can download it right here – it is available for both iphone and android. It think it is sadly only available here in Denmark for now, but hopefully they will expand it to other countries as well.


For my Danish readers there’s even a little video explaining the concept and showing how to use the app. It is super easy to use though, so there is no excuse not to get started + you both help reduce food waste and save money while doing it – now thats a win/win situation! ;)

Veggie stir fry recipe + reducing food waste

Veggie stir fry, 2-3 servings:
125 grams wholewheat noodles – or whatever noodles you prefer
2 deciliter (equals 0.8 cup) shelled edamame beans
1/2 red bell peber, chopped
2 carrots, spiralized
1/3 zucchini, spiralized
75 grams beansprouts
4 scallions, chopped
2 tablespoons sesame seeds
A handful fresh cilantro, chopped – optional

Sauce:
3 tablespoons soya
The juice from 1 lime
1 tablespoon toasted sesame oil
1-2 teaspoons grated ginger
A pinch of chilli powder
2 tablespoons peanut butter

Veggie stir fry recipe + reducing food waste

Directions:
Start by boiling the noodles according to package instructions. Add the ingredients for the sauce to a bowl and whisk everything together, I usually add a little bit of boiling water a tablespoon at a time to help getting the peanut butter the right consistency. Add the sesame seeds, scallions, edamame, red bell pepper, carrot, zucchini and sprouts to a pan or wok and fry it in a little bit of oil on medium heat for a couple of minutes. Add the boiled noodles, cilantro and the sauce and fry it for 5-10 minutes while stirring/tossing regularly. And you are done, enjoy!

Veggie stir fry recipe + reducing food waste 

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Superfood Sunday // Matcha – health & nutritional benefits + recipes

Superfood Sunday // Matcha - health & nutritional benefits + recipes

Hello lovelies! I know it has been a very long time since I last did one of these posts, but I promised I would bring them back once I had the time and now I finally do, so get ready for another post in my ‘Superfood Sunday’ series! This week it will be all about one of my absolute favorite superfoods – matcha!

If the term superfood is new to you I would recommend reading my first post in the series, which focuses on superfoods in general – find it right here. Also make sure to check out my previous posts on chia seedsmacablueberriesbroccoligoji berries and acai.

Matcha energy boosting morning shake

Matcha is a special type of powdered green tea that origins from Japan, where it is an important part of the country’s tradition and culture. In contrast to regular green tea, you do not strain the matcha green tea before consuming – you actually ingest the entire leaf! This means that when you drink a cup of matcha tea you receive 100% of the nutrients instead of only a fraction as you do with regular green tea, where you strain and remove the leafs before drinking it. Because of this you actually get the nutritional equivalent of 10 cups of regular green tea when you drink just one cup of matcha green tea – how amazing is that?!

One of the biggest health benefits from consuming matcha is that it is absolutely bursting with antioxidants, which among other things helps prevent aging and chronic diseases. And it is not just rich in any type of antioxidants, no it gets better, matcha is particularly rich in EGCg, which is known to be the most potent and beneficial type of antioxidants there is – it is particularly recognized for its cancer fighting properties! As you probably know, many foods and supplements are high in antioxidants, but matcha is unparalleled in comparison. Matcha is actually the highest rated antioxidant rich food by the ORAC (oxygen radical absorbance capacity) method – it even contains up to twenty times more antioxidants than blueberries!

Health benefits

⋅ Absolutely jam-packed with antioxidants – including EGCg
⋅ Aids the body with its natural detox process
⋅ Helps boost the metabolism and burn calories
⋅ Boosts memory and concentration
⋅ Increases energy levels and endurance
⋅ Is rich in fiber, chlorophyll and vitamins
⋅ Helps lowering cholesterol levels
⋅ Helps lowering blood presssure
⋅ Induces relaxation without drowsiness

Sources + more information: Wellness MamaNatural Living Ideas and Matcha Source.

Matcha energy boosting morning shake

Why I personally love matcha

So I have just provided you with a long list of health benefits from matcha, but I would like to also share the reasons why I am so fond of this superfood. First off, I am of course very interested in the high amounts of antioxidants and all the benefits it brings. I am particularly hoping for it to help me prevent developing cancer, premature aging and even alzheimers and dementia as I have read reports and clinical tests that shows it can both help prevent the two and that it also has a positive effect on those already affected by the disease.

Secondly, I really love the energy boost it gives me. I do not drink coffee and I often work long hours, so I love that I have a healthy option for some extra energy + it makes for the perfect pre-workout!

Third, this is probably not the best reason, but I love using matcha in my recipes because it is so pretty! Haha I love that bright green color and it can really add a nice boost to any recipe ;) I love the flavor as well of course, but only if we are talking high quality matcha, the cheap stuff has an awful bitter taste.

How to use it

I prefer to simply make traditional matcha tea with my matcha powder, it is the easiest way to enjoy the health benefits that matcha offers. I usually drink a cup or two a day. Simply add 1 gram of matcha to a small bowl (I have a little spoon that measures the right amount and I usually run it through a small, fine-mesh strainer to break-up the clumps), add boiled water that should not be warmer than 80 c / 160 f and whisk vigorously with a bamboo whisk for about 30 seconds to create a nice froth. Enjoy the tea right away.

I love to get creative with my matcha as well though and I have collected 7 of my favorite matcha recipes for you right here!

Vanilla matcha lattes (no special equipment needed)

Where to buy it and what to look for

When purchasing matcha it is very important to make sure that it is good quality or you will not fully reap the above listed benefits. I will always recommend buying organic matcha that is ceremonial grade. You can buy culinary/food grade matcha for baking and recipe experiments, but for making tea I will really recommend buying the ceremonial grade matcha for the highest quality and purity.

If you buy organic ceremonial grade matcha, then you should have some quality matcha on your hands, but sadly not all brands are as high quality as they would like to appear. One thing to look for is that the matcha powder should have a bright and vibrant green color, if it has a yellow/brownish hue then it is not good quality. Another thing to keep an eye on is the price as good quality matcha is sadly not cheap. A rule of thumb is that 30 grams of good quality matcha usually cost between $25-$35 – haha and most likely more if you, like myself, live in a Scandinavian country ;)

You can find matcha in most health stores and online. Just make sure to keep the above tips in mind before purchasing. My personal favorite brand is byoh – you can buy it right here – it is a Danish brand and webshop, but they do ship to Norway, Sweden, Finland, Germany, Belgium, Austria, The Netherlands, Italy, The UK and France as well.

Energizing green matcha smoothie bowl

Disclaimer

I would like to point out that I am not a nutritionist, doctor or anything of the sort and the information presented is simply data that I have come across doing research on the matter  – please feel free to do your own research as well, this is simply meant as an introduction to my favorite superfoods for those who might share my interest in health and nutrition.

I hope you found this post helpful and if you have any questions about matcha or super foods in general just let me know!

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