Matcha Iceblocks
Serves 4 to 6
A refreshing DIY iceblock helps you beat the heat on Christmas Day without resorting to the sugar-laden, artificially coloured supermarket offerings. Japanese matcha green tea powder infuses these iceblocks with earthy sweetness and Greek yoghurt provides creamy body.
1 1/2 tsp (7 ml) matcha powder
1 1/2 Tbsp (30 ml) steaming water
1 cup (250 ml) light coconut milk
1 cup (250 ml) plain 2% Greek yoghurt
1 1/2 Tbsp (30 ml) honey
3 tsp (15 ml) fresh lemon juice
1 tsp (5 ml) lemon zest
1. In a small bowl combine matcha powder and steaming water; whisk well to create smooth paste. Set aside and let cool.
2. In blender container, blend together coconut milk, yoghurt, honey, lemon juice, lemon zest and matcha paste until well combined.
3. Pour mixture into 4 to 6 iceblock moulds, depending on their size, insert wooden sticks and freeze for about 8 hours.
4. To remove iceblocks from moulds, run them under hot water and then gently tug on sticks to loosen.
Each serving (based on 4) contains: 456 kilojoules; 6 g protein; 5 g total fat (4 g sat. fat, 0 g trans fat); 12 g total carbohydrates (12 g sugar, 0 g fibre); 12 mg salt
Extra credit
Sure it’s pricey, but Japanese matcha, which is made from ground tea leaves, contains up to 137 times more antioxidant potency than traditional green tea. Rest assured that a little goes a long way. Also try it in your favourite smoothies.
source: "The Big Chill", alive Australia #14, Summer 2013
Matcha Iceblocks
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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