Persimmon Matcha Grapefruit Smoothie recipes – high fiber

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It’s time for our first smoothie recipe. Made with love by Julia from the south of Germany.We decided to keep it simple, with just 4 ingredients. Banana, grapefruit, matcha tea and persimmon fruit.Persimmon fruit are powerhouses of nutrition. They’re packed full of vitamin A, vitamin C, B vitamins, antioxidants and dietary fibre. Here’s some of their health benefits:Anti-tumorAnti-agingEye healthLower blood pressureBetter circulationIncreased metabolism (boost energy, immune system, improved digestion, boost immune system)You can read more about that here.Bananas are also super healthy, and did you know they are actually a kind of berry?! We didn’t! You can read all about them on well-beingsecrets.com.Here’s the recipe. Enjoy!

Ingredients:

  • 1 banana (sliced)
  • 1 grapefruit
  • 1 tsp matcha green tea powder
  • 1 persimmon fruit (sliced)

Instructions:

  1. Squeeze the juice from the grapefruit.
  2. Combine all the ingredients in a blender and blend them.
  3. Add some ice if you like.
  4. Enjoy!

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Hazelnut Chocolate Matcha Cocktail – high fiber

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Ingredients:

  • * 2oz vodka
  • * 1oz white creme de cocoa
  • * 1/2 oz hazelnut liqueur
  • * 1/4 tsp matcha powder
  • * 1/2 oz vanilla simple syrup

Instructions:

  1. Make your vanilla simple syrup.
  2. Let that cool.
  3. Add the vodka, white crème de cacao, hazelnut liqueur, matcha powder and egg white to your shaker with ice.
  4. Shake it.
  5. A bunch.
  6. There's an egg white to emulsify and froth in there.
  7. It's for creamy, rich, goodness.
  8. When you get tired, double strain into your coupe.
  9. Let it settle.
  10. The cream will rise.
  11. Garnish with a dusting of matcha.
  12. Now go enjoy your grown up matcha blendy milkshake cocktail.

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Matcha Macadamia Nut Butter recipes – high fiber

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Ingredients:

  • 2 cups macadamia nuts
  • ¼ cup coconut oil
  • 1 tsp matcha
  • 1 tbsp maple syrup (or to taste)

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Spread raw macadamia nuts onto a cookie sheet and roast in the oven for 10 minutes.
  3. After the nuts cool, process in food processor until finely ground.
  4. Add matcha, coconut oil, and maple syrup to the food processor and process until smooth. You may need to scrape down the sides every few minutes. If the mixture looks dry, keep processing, it will eventually turn creamy.
  5. Refrigerate until the matcha macadamia nut butter thickens to desired consistency.

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Matcha Smoothie – high fiber

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Ingredients:

  • 1/2 banana
  • 1 (6-ounce) vanilla low-fat skyr yogurt
  • 1 teaspoon matcha powder
  • 1 1/2 tablespoons almond butter
  • 1 date, pitted
  • 1/2 cup almond milk
  • 1 cup ice

Instructions:

  1. Using a kitchen blender, add the banana, yogurt, matcha powder, almond butter, date, almond milk and ice. Blend on high for 1 minute.
  2. Serve immediately.

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Matcha (Green Tea) Soft Serve Ice Cream – high fiber

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Ingredients:

  • * 5 ripe frozen banana, peeled and chopped
  • * 1 teaspoon vanilla extract
  • * 1 teaspoon matcha (green tea powder)

Instructions:

  1. The day before, peel and chop your bananas, place them in a container in the freezer.
  2. When you are ready for ice cream, add the chopped frozen bananas to your blender.
  3. Add the vanilla extract and green tea powder to the blender.
  4. Blend on high or with the 'frozen' setting using the lid and tamper. Mash down the bananas with the tamper to help the mixture turn until completely smooth.
  5. Use a spatula to scoop into a bowl! This melts quickly so store in the freezer or eat immediately.

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Matcha Chocolate Chip Ice Cream (Dairy-Free, Low Carb) – high fiber

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Last week I made this no-churn matcha chocolate chip ice cream that came out just perfect. Super creamy and delicious–that is if you’re a matcha-lover like me. The key ingredients that make this ice cream extra special are coconut cream and avocado. If you can’t find coconut cream, coconut milk works as well. Just be sure to leave it in the fridge overnight, do not shake it, and only use the solid cream on top. You can save the coconut water at the bottom of the can in a jar to later use in smoothies or chia puddings.

Ingredients:

  • 1 14-ounce can, coconut cream
  • 4 teaspoons matcha or Further Food Mindful Matcha Powder
  • 1/2 medium avocado
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla
  • 1/4 cup raw cacao nibs or dark chocolate chips

Instructions:

  1. Add all ingredients except for chocolate chips to a blender or food processor and blend until smooth
  2. Pour into a  6″x 6″ freezer-safe pan, add the raw cacao nibs or chocolate chips, cover, and freeze overnight until it’s fully frozen
  3. When ready to serve, let the ice cream thaw for 20-30 minutes, scoop into a bowl or waffle cone, and enjoy!

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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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