Coconut Matcha Bliss Balls – high fiber

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Ingredients:

  • 1 cup Almond Flour
  • 2 cups Shredded, , dried, unsweetened Coconut – 1 cup is for rolling the Bliss Balls
  • 2 tbsp Coconut Oil
  • 1 tbsp Coconut Butter Melted
  • 1/4 tsp Sea Salt
  • 2 tsp Matcha Powder
  • 7 Dates Soaked for at least 30 minutes

Instructions:

  1. Soak your dates in some warm water for at least 30 minutes.
  2. Put 1 cup unsweetened, dried, shredded coconut in your blender and on high volume turn into flour.
  3. Over a warm water bath, slowly melt your cocoa butter and coconut oil. Add butter, oil, dates, almond flour and all other ingredients to your blender. On high speed mix until you have a dough like consistency.
  4. Transfer to a bowl.
  5. Place remaining coconut (or cocoa powder or both) in a shallow dish.
  6. Roll level tablespoons of mixture into balls. Roll in coconut (or cocoa powder or both) to coat. Store in a container in your fridge.

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Coconut Matcha Energy Bites – high fiber

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A quick + easy recipe made with coconut butter, hemp seeds, raw honey, and matcha! These energy bites make for the perfect afternoon pick-me up or on-the-go snack.

Ingredients:

  • 1. 3/4 cup raw coconut butter
  • 2. 2 Tablespoons virgin coconut oil
  • 3. 2 Tablespoons raw honey
  • 4. 1 teaspoon matcha powder*
  • 5. 1 teaspoon vanilla extract
  • 6. 1/2 cup unsweetened shredded coconut**
  • 7. 1/4 cup raw hemp seeds (also called hemp hearts)**

Instructions:

  1. If your coconut butter and oil are both solid at room temperature: measure out coconut butter and coconut oil and place in a microwave-safe bowl; heat in 10 second intervals until just soft and stir-able, but not completely melted. Alternately, this can be done in a small saucepan on low heat on the stove. If your house is particularly warm, your coconut butter and coconut oil could both be drippy at room temperature. In this case, skip the warming step and just measure them into a bowl and proceed with the recipe.
  2. Add all remaining ingredients to the bowl and stir well to fully combine. If too soft and runny to scoop, stick the bowl in your freezer for 5 minutes to firm up. Otherwise, use a small cookie scoop to portion out the energy bites.
  3. Store in an airtight container for 5 days at room temperature, or up to 2 weeks in the fridge. I prefer the texture of these when they're at room temperature, since coconut oil and butter and both solid when chilled.

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Mint Matcha Marble Loaf – high fiber

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Ingredients:

  • 1. 1 c. unsalted butter, softened
  • 2. 1 c. sugar
  • 3. 2 1/2 c. all-purpose flour
  • 4. 1 c. milk
  • 5. 1 1/2 tsp. baking powder
  • 6. 2 tsp. vanilla
  • 7. 1/4 tsp. salt
  • 8. 4 eggs
  • 9. 1/4 c. cocoa powder
  • 10. 1/4 c. mint matcha powder

Instructions:

  1. Preheat oven to 350º and grease a loaf pan with non-stick cooking spray.
  2. In a large bowl, cream together butter and sugar.
  3. Beat in eggs, one at a time, and add vanilla.
  4. Sift flour, baking powder, and salt into wet ingredients. Add milk and combine.
  5. Pour 1/3 of the batter into the prepared loaf pan. Divide the rest of the batter in half.
  6. Sift cocoa into one half of the batter. Stir well to combine.
  7. Sift matcha powder into the other half of the batter. Stir well to combine.
  8. Pour each batter mixture into loaf pan and use a butter knife to swirl the batter together and marble.
  9. Bake loaf for 50-60 minutes, or until golden brown and the middle of the cake has set.
  10. Allow marble loaf to cool before serving.
  11. Slice and sprinkle with powdered sugar, if desired.

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Matcha Chiffon Cake – high fiber

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Ingredients:

  • FOR THE MATCHA CHIFFON CAKE:
  • ⅔ cups Cake Flour
  • 1 Tablespoon Matcha Powder
  • 1 teaspoon Baking Powder
  • 3 whole Large Eggs, Separated
  • ½ cups Granulated Sugar, Divided
  • 3 Tablespoons Canola Oil
  • 4 Tablespoons Water
  • FOR THE WHIPPED CREAM:
  • 1-½ cup Whipping Cream
  • 1 Tablespoon Powdered Sugar
  • FOR THE CHOCOLATE GANACHE:
  • 50 Tablespoons Dark Chocolate, Cut Into Chunks
  • 2 Tablespoons Whipping Cream
  • 12 pieces Fresh Strawberries

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Minty Matcha Juice recipes – high fiber

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May is one of my favorite months. Its warmer, sunny weather finally stays around and I get to spend Mother’s Day hiking and playing at our family’s secret beach getaway spot in Gloucester. We pack a cooler full of snacks, drinks and lunch… of course there’s no shortage of fresh juice in that cooler! Here’s a refreshing twist on a simple, slightly sweet summery juice.  For a pick-me-up, matcha is a great addition to your juice. Matcha is a type of green tea, containing caffeine, and is rich in energizing nutrients like B vitamins; pairing matcha into your juice with pineapple boosts up those B vitamins big time! Matcha and this juice are also rich in antioxidant vitamins like A, C and E plus bone building vitamin K and a wealth of other wellness promoting phytonutrients.  Matcha also boasts EGCG, a catechin being studied for its benefits related to cancer prevention. Read labels carefully and look for pure matcha powder.  Many are mixed with sugar so buyer beware. Make your juice first using the veggies and fruits listed here, then stir in matcha powder, slowly.  If transporting, carry in a sealable jar or container then shake well before drinking.  Enjoy!      

Ingredients:

  • 1/4 pineapple
  • 6 sprigs of mint (stems and leaves)
  • 1 green apple
  • 1 cup (100 g) spinach
  • 4 celery stalks
  • 1 inch (2.5 cm) piece of ginger
  • 1 tsp matcha powder

Instructions:

  1. Wash produce well.
  2. Remove rind from pineapple.
  3. Wrap mint around celery.
  4. Juice all ingredients.
  5. Stir matcha powder into glass.
  6. Enjoy!

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