Super Green Smoothie Bowl with Matcha and Ginger – high fiber

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Packed with healthy superfoods and a little caffeine kick from matcha powder, this creamy green smoothie bowl makes a satisfying breakfast. Chia seeds and oats add density and fiber, while mango and fresh ginger add sweetness and spice.

Ingredients:

  • 1/2 cup old-fashioned oats
  • 2 teaspoons chia seeds
  • 1 cup coconut-milk beverage or almond milk
  • 1/2 ripe avocado
  • 1 (1-inch) piece fresh ginger, peeled, roughly chopped
  • 1 cup frozen mango cubes
  • 1 cup loosely packed baby spinach
  • 1 tablespoon unsweetened almond butter
  • 1/2 teaspoon matcha (green tea powder)
  • Unsweetened coconut flakes, granola, and/or raspberries (for serving)

Instructions:

  1. Soak oats and chia seeds in coconut milk in a small bowl at least 10 minutes and up to overnight. Transfer to a blender and add avocado, ginger, mango, spinach, almond butter, and matcha. Puree until smooth, then divide among 2 bowls. Top with coconut, granola, and/or raspberries and serve.

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Matcha-Do About Nuttin’ – high fiber

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Ingredients:

  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon unsalted pistachios, finely chopped
  • 1/4 teaspoon matcha (green tea powder; optional)
  • 2 tablespoons semisweet chocolate chips
  • 4 small strawberries
  • 4 blueberries
  • 2 cups frozen tropical fruit blend (with strawberries)
  • 1 banana
  • 1 cup refrigerated coconut milk beverage
  • 1 to 2 teaspoons honey

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Healthy Oatmeal with Matcha Yogurt, Pistachios and Apples – high fiber

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Ingredients:

  • Kosher salt
  • 2 cups old-fashioned oats
  • 1 cup 2-percent Greek yogurt
  • 2 tablespoons maple syrup
  • 1 teaspoon matcha green tea powder, plus more for sprinkling
  • 4 tablespoons dry roasted, unsalted pistachios, finely chopped
  • 1 Granny Smith apple, sliced into matchsticks

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Green “Wake Me Up” Broth recipes – high fiber

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Ingredients:

  • sea salt
  • 1/4 pound leeks, white part only, finely chopped
  • 1/4 pound baby spinach
  • 4 spears of green asparagus
  • 3 1/2 cups chicken stock
  • 1 piece of kombu seaweed, approx. 0.7 ounce
  • 1 teaspoon matcha green tea powder
  • 1/2/ cup fresh or frozen baby peas
  • 1 granny smith apple, skin on, cored and chopped into small cubes

Instructions:

  1. Bring a big pot of water to a boil and add a generous pinch of sea salt. Blanch the chopped leeks for 7 minutes and refresh in ice-cold water. Then blanch the spinach and asparagus for 1 minute each and refresh in ice-cold water.
  2. Heat the stock with the kombu seaweed. Once it is simmering, take a few tablespoons of stock out and add it to a bowl with the matcha tea, little by little, while stirring. First you’ll have a thick paste, then add more stock until you have a runny mixture.
  3. Add the peas to the pan of stock and heat for another 2 minutes, then add the leeks, spinach, asparagus, chopped apple, and the blended matcha tea. Discard the kombu. Remove the pan from the heat, stir, and serve.

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