a journal of tea-inspired foods and recipes
Strawberries and spinach have taken over my fridge this week. I’ve been working on a recipe for strawberry BBQ steak skewers with lemon poppy seed and spinach quinoa. Let me tell you, four pounds of strawberries and two pounds of spinach stretches very far. Even after lots of recipe testing, I have tons of leftover strawberries and spinach. Plus, I have a brand new package of organic matcha, courtesy of Kiss Me Organics. So a spring smoothie seemed to be in order.
What I love about cooking with matcha is the sweet, grassy and bitter flavor profile that you can take in an infinite number of directions. What’s fun about Kiss Me Organics’ culinary grade matcha green tea powder is that they email you a free copy of their recipe guide when you order a package of matcha. The recipe guide offers all kinds of ways to incorporate matcha into your cooking, from drinks, like a Creamy Green Russian, to breakfast treats, like Lemon Matcha Waffles, to savory dishes, like Matcha Madras Curry.
I took the easy way out and started with my own quick matcha smoothie based on ingredients I had in the fridge. But I can’t wait to dive into Kiss Me Organics’ more exotic recipe ideas using matcha as a unique seasoning.
Makes 2 large smoothies
1 cup packed spinach leaves
½ cup shredded carrots
6 to 8 strawberries, hulled and sliced
½ cup plain yogurt
½ cup orange juice
2 to 3 tablespoons honey
½ to 1 cup ice cubes
2 teaspoons culinary grade matcha green tea powder (I used Organic Matcha from Kiss Me Organics)
Throw all of the ingredients into a blender. Adjust amount of ice cubes to desired consistency…less for a thin, drinkable smoothie, more for thick, frozen smoothie. Blend until smooth. Taste and adjust anything you think it needs more of…strawberries, honey, matcha, OJ, ice cubes, etc. Serve with a few slices of strawberry on top. Sip and start feeling healthy.