Traditionally served to emperors and monks, green matcha tea is the tea used in Japanese tea ceremonies. Unfermented green tea leaves are ground into a fine powder and then mixed with hot (not boiling) water and stirred with a bamboo whisk. Researchers in Colorado found in 2003 that matcha tea has 200 times more epigallocatechin gallate (EGCG) - a powerful antioxidant - than common North American green tea. This is probably because the whole leaf is consumed rather than just an infusion brewed from leaves, as in regular green tea. This cookie recipe uses the green matcha powder.
1/2 cup (125 mL) organic butter
1/2 cup (125 mL) brown sugar
1 Tbsp (15 mL) soy milk
1 tsp (5 mL) vanilla extract
1 free-range egg
1 cup (250 mL) spelt flour
2 tsp (10 mL) matcha green tea powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) sea salt
1 cup (250 mL) rolled oats
1 cup (250 mL) cranberries
Preheat oven to 350°F (180°C). Oil a baking tray. In a large mixing bowl, beat together butter and sugar. Add soymilk, vanilla, and egg and continue to beat until smooth. In another large bowl, sift together flour, tea, baking soda, baking powder, and sea salt. Add flour mixture to butter and sugar and stir to combine. Stir in rolled oats and all but 24 cranberries. Using two dessert spoons, drop cookie dough onto prepared baking tray, decorate with reserved cranberries, and bake until golden brown on the bottom. Makes 24 cookies.
source: "Longevi-tea", alive #271, May 2005
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.