August 23, 2015

How to Whisk a Bowl of Matcha [Video]

Hi all! I wanted to post a quick video tutorial showing how I whisk my morning matcha. It takes a little while to get the hang of it, but keep trying and soon you'll have a perfectly frothy bowl of pure matcha goodness!

As you may have seen on my matcha page, I wrote full instructions for whisking, but visuals always make things a bit easier too :) You'll notice it's even complete with a some toddler chatter in the background at one point - pretty authentic and represents my mornings very well ;) Enjoy and let me know if you have any questions. Happy whisking!

To learn more about matcha, including more recipes, visit my matcha page.
Be sure to check out Encha's beautiful site - my favorite organic matcha!

Join me on Instagram and share your matcha pics. I love seeing them!

August 9, 2015

Vanilla Soy Matcha Latte

Matcha! I can't get enough of you! I love experimenting with this amazingly versatile ingredient. As you may know, my favorite way to prepare matcha is whisked hot, but my husband and I recently hopped on the latte train - woo woo! It's hard to say no to this dreamy, creamy latte with perfect sweetness ;) It's a wonderful treat in the mornings when we're lingering around the house, or great for pouring into a thermos to take on-the-go. You can easily swap out the soy milk for almond or coconut if you wish, and adjust the sweetness to your taste.

Learn more about the incredible benefits of matcha here!

Vegan, gluten-free
Serves 1 (yields about 12 oz.)
Adapted from Plant-Powered Kitchen

1 1/4 cup organic soymilk (or almond, coconut)
1 tsp. matcha*
1 Tbsp. maple syrup (more/less to desired sweetness)
1/2 tsp. vanilla extract
1/4 cup water

In a small saucepan, heat milk over medium heat.
Bring to a very light boil, whisking occasionally (this creates froth!)
Add vanilla and maple syrup. Whisk to combine, and turn off heat.
Meanwhile, heat 1/4 cup water. In a bowl, combine water and matcha. Whisk briskly back and forth to dissolve matcha (I use a bamboo whisk for matcha).
Carefully pour milk into matcha and enjoy!

*I use Encha.Life vegan latte-grade matcha

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More matcha faves!

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August 2, 2015

Fresh Tomato Basil Pasta with Lemon & Garlic

It's a wonderful thing to bring fresh, new flavors in the kitchen with every changing season. I admit summer is probably my favorite - this is The Garden Grazer afterall ;) One of my favorite childhood memories is slowing meandering through my parent's (beautifully expansive) vegetable garden. I loved to graze on the fruits and veggies, eating it right from the vine, still warm from the sunshine. Picking sweet strawberries, crunching on sugar snap peas and green beans, shucking corn for dinner, and ohh the smell of fresh tomatoes growing on the vine - it's still one of my favorite smells to this day. One of the keys to this dish is finding ripe, flavorful tomatoes to bring out that summer freshness. It's a very simple dish, basically done in the time it takes the pasta to cook! If you're really not a fan of raw garlic or shallot, go ahead and lightly saute them first to remove the "bite". Enjoy!

Vegan, gluten-free (with gf pasta)
Makes about 6-8 side servings, less as a main dish

12 oz. penne pasta (gf if desired)
4 large ripe tomatoes
1-2 cloves garlic, minced
1 shallot
3/4 cup fresh basil
Juice from 1-2 lemons
2 tsp. olive oil
Salt to taste
Optional: capers, pine nuts, etc

Cook pasta according to package directions, leaving al dente.
While pasta is cooking, finely dice shallot, mince garlic, and dice tomatoes. Add to a large bowl.
Roughly chop or chiffonade basil. Set aside.
When pasta is done cooking, drain, and immediately add to bowl. Stir.
Add lemon juice, olive oil, basil, and capers if using. (Start with 1 lemon and add more to taste if necessary.)
Toss well to combine, and salt to taste.
Great served warm, cold, or room temp. Best if eaten within 2-3 days.

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A few more of my summer favorites:

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