Munch On This: Baked Crispy Roasted Chickpea Chips
Kale chips are fun to make and even more fun to scarf. They are a great snack to have instead of those pesky lays chips that don’t do you any good. Besides, who doesn’t love munchin’ and crunchin’ while watching a great movie or writing a blog about healthy snack ideas? Haha 🙂
I like a little variety: Yesterday was kale chips. Today is chickpea chips.
Whatever you fancy, whether it’s kale chips, nuts, seeds, crackers or in my case, delicious crispy spiced chickpea chips, we all need something to love….err, I mean munch.
Ta-da! Are you licking the screen yet?
Chickpeas are legumes. So don’t forget about your veggies! Pair these delicious chips with some cut up raw vegetables like cucumbers and baby carrots and you’ll have one heck of a healthy snack attack!
What you’ll need:
Soaked and rinsed organic chickpeas (about 2 cups)
1-2 tsp of organic virgin coconut oil
1/4 tsp onion powder
1/2 tsp garlic powder
1/2 tsp of cumin
1/2 tsp of chili powder
1/2 tsp of cayenne pepper powder (I like it really spicy so I usually do 1 tsp)
Black pepper
Optional: Squeeze of lime, pink Himalayan salt, Italian seasoning, turmeric powder
Preheat oven to 400 F. Line a cookie sheet with parchment paper or aluminum foil. With a paper towel, dry off chickpeas and place on cookie sheet. Add ingredients and using your hands, combine chickpeas until thoroughly coated with oil and spices.
Bake for 25-30 minutes until nicely browned. The longer you bake them, the crispier they will be! Be careful not to burn them! Let cool. And happily munch them with veggies of choice.
ABC Breakfast Bake [Grain Free + Vegan]
A is for apples. B is for buckwheat. C is for chia AND cinnamon. Good enough for me!
Friends, let’s have the alphabet for breakfast.
Forget the high simple carb, sugary muffins you have the morning at Starbucks. It’s crap and you deserve better. 🙂 Something like this delicious and simple baked breakfast cake is very much all you. It’s similar to a thick moist muffin cake you can enjoy with your favourite fixins’ like melted almond butter, homemade jam, almonds, more fruit or coconut butter. So. Many. Possibilities.
Having this in the morning means having a high fiber, protein and iron rich, healthy fats filled blowout. Also low in sugar (free of refined sugars) and naturally sweetened with delicious green Apple bits, Cinnamon and some xylitol/stevia.
I’m obsessed with baking (more so eating) chia seeds and buckwheat especially for the past couple of days. Both have become a staple part of my pantry and diet and for many of my everyday dishes, they’ve been great flour and grain replacements. Not only do they do the body really good, they are also very versatile. Healthy puddings, cereals, cakes, pancakes, smoothies…you name it. So when I found out Nature’s Earthly Choice created a line of convenient and nature-approved goodies like Chia Goodness, I was left in a moment of bliss. They kindly provided me with healthy products that not only were quality fresh but combined two of the beloved main ingredients for my breakfast bake: chia seeds and Buckwheat.
Score! Healthy, real ingredients and provides satisfying energy to fuel the beginnings of promising days.
And for an extra nudge of protein and nutrient density, all of the Chia Goodness products contain hulled hemp seeds too. Therefore, when you’re pressed for time in the morning and can’t make this ABC breakfast bake (no excuse not to make it on a Sunday!), you can jumble a few tablespoons of the Goodness mix with unsweetened vanilla almond/coconut milk (perhaps some fruit?) for a speedy and nourishing breakfast bowl. Either way, you’ll certainly be taken care of in the mornings. 😉
I know my bake is a little naked but I wanted to show you how delectable it looked on its own. If you don’t want a heavy breakfast, you can definitely have it by itself and hustle it to go like you would a muffin.
Step aside muffin.
What you’ll need:
3 tbsp of Nature’s Earthly Choice Chia Goodness Original mix
1/2 cup of organic buckwheat flour (grind buckwheat groats in blender)
1/4 cup of unsweetened almond milk
1/2 tbsp of organic cinnamon
1/4 tsp of baking soda
1 tsp of vanilla bean extract (non alcohol)
1 flax egg (1 tbsp of ground flax + 3 tbsp of warm water – let sit for 5 minutes to create flax gel)
Small green gala apple, diced
1/2 tbsp of organic coconut oil (can omit)
1 tbsp of xylitol or stevia (adjust to sweet tooth)
Optional: 1 tbsp of raw cacao or carob powder
Preheat oven to 350 F. Combine all of the dry ingredients together. Whisk in wet ingredients to dry ingredients. Mix well. Lightly grease a small ramekin or other safe baking dish with some coconut oil. Pour batter into baking dish and bake for 20-23 minutes until fully cooked but still moist. Let cool. Flip onto a small bowl, top and devour!
Healthiest Single Serving Choco-Chip Protein Cookies [Grain Free + Sugar Free]
You know that phrase, “bet you can’t eat just one?!” I’m not betting. I know I can’t just have one. Especially when it comes to warm cookies.
If I’m left alone in the kitchen with a freshly baked batch of healthy cookies, you best believe they’ll be gone.
Charmaine doesn’t share cookies!
But portion control is tres important and must be in order when it comes to baked goods – healthy ones too. This is why I constructed this easy yet delicious recipe so I’m able to eat the whole batch without feeling oh so guilty. Guilt is not an option.
These may not be your average chocolate chip cookies but it definitely does the trick. Soft, moist and gooey – how can you complain? And because I’m a health nut, I’ve made them to be vegan, grain free, gluten free, preservative free and sugar free! Don’t worry; delicious hasn’t been taken out of the equation.
Did I mention that these bad boys also have protein in it? They do! So there’s absolutely no excuse as to why you can’t have these everyday.
What you’ll need:
7 tsp of organic buckwheat flour (grind buckwheat groats in a high power blender to make it from scratch)
2 tbsp of xylitol crystals
Stevia drops or packets (adjust to your sweet tooth)
3 tbsp of organic virgin coconut oil, liquid
1 tbsp of hemp protein powder (not hemp hearts/seeds!)
2 tsp of filtered warm water
Pinch of cinnamon
3-4 tsp of chopped unsweetened dark chocolate (pure cacao is what I use), cacao nibs or vegan carob chips (homemade is the best!)
1/4 tsp of vanilla bean extract (without alcohol is the best)
Optional: slivered almonds
Preheat your oven to 350 F. Line a baking sheet with parchment paper. In a small bowl, combine all of the ingredients except the dark chocolate and mix well until a cookie dough batter is formed. It should be able to stick together. If it’s a little dry, add a tiny bit of water or a smidgen of coconut oil. Fold in chopped chocolate. Lightly combine.
With your hands, roll into balls and press down on parchment paper. Use your finger to lightly and gently flatten the cookies. Bake for 10 minutes. Let cool for a few seconds (haha) then devour!
Roughly makes about 5-6 mini cookies or 3 large cookies. x
Thick Vegan Sweet Potato Pea Stew
The lovely aroma of cinnamon is one of my nose’s favorite smells. It’s sweet yet subtle and a perfect touch to baked goods and green tea lattes.
But, hold up! The intoxicating smell of cinnamon can come from something even more superior – a savory, Moroccan style inspired stew in a creamy tomato sauce infused with cinnamon and spices! Drool.
Make this stew and serve over delicious fluffy quinoa (or brown basmati rice if you’re not grain free) and you’ll be in for a real treat! It’s the ideal centerpiece of a vegan meal and to enjoy it even more, have it the second day when stews taste even better!
What you’ll need:
2 tsp of organic virgin coconut oil
1 small onion, diced
2 garlic cloves, finely minced
1 tsp of organic cinnamon
1 tsp of coriander
1/2 tsp of cayenne pepper
1/2 tsp of chili powder
Dried Parsley flakes
Dried oregano flakes
Black pepper
1 large sweet potato (or butternut squash!) – cut into small cubes (boil to soften first!)
1 1/2 cups of green peas
Broccoli florets
1 cup of canned tomatoes, diced
1/3 cup of crushed tomato sauce
Cooked organic white quinoa
Baby spinach and kale, raw
In a heavy stock pot, heat the coconut oil over medium heat. Saute the onions until golden brown. Add the garlic and cook for 2 minutes. Until lightly browned – stirring frequently to prevent garlic from burning.
Stir in the spices and cook for a few seconds until nicely fragrant. Add the boiled diced sweet potatoes, tomatoes and tomato sauce, mix to fully incorporate everything. Add 1 cup of filtered water. Bring to a quick boil then reduce heat to simmer, cover and cook for 20 minutes.
Add the green peas and broccoli florets. Continue to cook uncovered for 15 minutes. Taste and adjust seasoning with black pepper or more cayenne pepper if you want it spicier!
Serve over fluffy white quinoa, raw baby spinach and kale.
Rainbow Chard Wrap + Vegan Spicy Sauce [Grain Free]
It’s Sunday. Also known as the “lazy day!” And lazy days call for hearty meals. Don’t you agree?
I love hearty meals. You know the food that makes you feel good and makes everything better? Yeah, you know.
Roasted garlic sweet potatoes, sprouted mung beans, fresh cut raw veggies on rainbow chard paired with homemade spicy sauce definitely hits the spot. It’s nutrient dense, nature approved and absolutely….deliciously….divine!
I’ve been itching to use up my bag of dry mung beans (also known as moong beans) for awhile now. Mung beans can get neglected because of it’s more popular cousins, chickpeas and lentils. However, they are also nutrient rich, boast added plant based protein and low in calories. So with a little bit of soaking and sprouting, they went perfectly with the sweet potatoes. Just the right amount of low GI starch and complex carbs one would need for a hearty yet healthy dish! I think you’ll happily agree that it is indeed a tasty combination. 🙂
Traditionally, tortilla, wheat or grain wraps are more commonly used to bundle food fillings. In this recipe, I replaced the grains with a healthier, more sufficient alternative using a large organic rainbow chard leaf. Not only did it reduce the amount of simple calories, it also added a good alkaline balance to the meal. The collaboration of the greens with the cooked veggies and raw veggies provide live enzymes to promote good digestion and optimal health.
Also, if you don’t like to eat messy, you have the option to eat this meal like a bowl dish. 😉
Anyway, since Sundays are lazy days, I’m gonna leave you to the recipe so you and I can enjoy the rest of our laziness. Bon appetit! x
What you’ll need:
Wrap
One large organic and local rainbow swiss chard leaf, thoroughly washed and loved
Soaked and sprouted green mung beans (optimal time is about 4-6 hours or overnight if you can)
1 large sweet potato, cut into desired chunks
Half a large cucumber, diced
Half a yellow bell pepper, diced
2 garlic cloves, finely minced
Baby organic spinach and carrots
Half a lemon
Spices: 1/4 tsp of cumin powder, chili powder, dried thyme leaves, black pepper, cayenne pepper, coriander
Coconut oil
In a small sauce pan, boil soaked mung beans for about 30 minutes until nicely soft. In another sauce pan, boil sweet potatoes until ‘al dente’. Leave the skin on for added fiber and nutrients!
In a skillet, heat coconut oil and garlic until golden brown. Add boiled sweet potatoes and mung beans and spices. Mix until nicely cooked. Alternatively, you can roast the sweet potatoes in the oven at 400 F.
Add raw veggies (cucumbers and bell peppers) onto the swiss chard leaf. Squeeze lemon evenly on the raw veggies. Lastly, add cooked sweet potatoes and mung beans. Pair with baby spinach and baby carrots on the side.
Serve with some yummy homemade sauce. Recipe below!
Sauce
1 cup of raw almonds (soaked for 30-60 minutes if possible)
1/4-1/2 tsp of chipotle pepper spice (the more, the spicier!)
1/4 tsp of cayenne pepper
1 1/4 tsp of paprika
1/4 tsp of chili powder
1/4 tsp of dried oregano
1/4 tsp of onion powder
1/4 tsp of cumin
1 garlic clove, crushed
3 squeezes of fresh lemon juice (about 3-4 tbsp)
1/2 cup of filtered water, cold
2 tbsp of extra virgin olive oil
Combine all of the ingredients in a high power blender. Blend until it has a nice thick consistency. This should take a few mere minutes.
This sauce can be more like a dressing if you add more water to thin it out.
Keep refrigerated in a sealed container. Lasts for about 5 days.
Fruit Free Green Garden Juice
Do you avoid kale, parsley, swiss chard, and other green juices due to their bitter flavor? Here’s a simple yet effective way to mellow it out. Although, I don’t mind it because I personally feel A LOT better drinking a mostly vegetable based juice, some of you probably don’t feel the same way. Or some of you are brand new to the world of juicing. Being a vegan, my taste buds have definitely adapted to enjoy the natural flavor and richness of greens. I also love when my juices are more tart than sweet.
What about fruit, you ask? You can add pineapple, agave nectar, or other sweet ingredients to cover up the bitterness of greens but I don’t recommend it. Not only does it (sorta) defeat the purpose of a healthy green juice but you’re more at risk at raising your blood sugars by adding it. When you strip off the fiber from the fruit, it enters the bloodstream very fast and can send blood sugars and insulin levels to rocket. The only fruit that works well with green vegetables in blends and juices is a green apple – not too much though. It’s a great base and adds the perfect amount of sweet while still keeping the sugar content down. However, if you’re like me and prefer an easy, less sugary alternative to balance the flavor, add lemon or lime. The acidity neutralizes the bitterness, plus it tastes absolutely refreshing!
The greener, the meaner, the better!
What you’ll need:
Half a large cucumber (sometimes I’ll use the whole cucumber!)
Half a large carrot
3 stalks of kale
3 cups of organic baby spinach
1 small lemon peeled or half a lemon peeled
1/2″ of peeled piece of ginger
2-3 large romaine lettuce leaves
1 cup of filtered water
Additional: Spirulina powder, Sunfood Sun is Shining Green Superfood, chia seeds (for added crunch!)
Thoroughly wash your fresh ingredients. Remove stems where applicable. Cut the vegetables so they’re able to fit in your juicer.
Pass the ingredients through the juicer’s chute.
My favourite tip: re-use the pulp and juice them 1-3 times and then pass through filtered water.
Add green powders or chia seeds. Stir. Drink immediately!
Grain Free Coconut Flour Crackers – “Non Fat Free!” [Vegan + Gluten Free]
Mary’s Gone Crackers are so good. Too good. They’re ridiculously addictive and after a few crackers, next thing you know, the whole box is empty! Puts me on this “carb-high!”
True story. On more than one occasion!
You can never just have a few. Or at least, I can never just have a few. That’s probably why they’re called crackers. Crack-ers. Coincidence? I think not!
Well enough is enough. It was time I make some at home. It’s been done before but sometimes, it’s easier to buy the darn box and not have to worry about dirty baking dishes. Last time, I baked crispy homemade crackers using spirulina and organic almond flour – a blend of healthy and natural almond buttery delicious-ness.
Both cracker recipes are subtly sweet and savoury – just how every cracker should be!
While I’m a fan of baking with almond flour, the calories can add up per serving (1/2 a cup can equal to roughly 320 calories). Coconut flour, on the other hand, is a little lower in calories yet still naturally gluten/wheat/grain free, non inflammatory, high in fiber and low carb. And lower in calories, by that I mean you won’t need as much of it compared to almond flour because it’s very dry, like a sponge, it absorbs up moisture like crazy. Cuisine Soleil makes an excellent organic coconut flour product. I’ve used their chickpea flour in my other recipes so I’m a big fan of their goods! Elise Larouche, from Cuisine Soleil, has been so generous in providing me high quality products which I’ve been putting to good use to make healthy and delicious treats. (Like this one that I’m about to share with you!)
For a punch of “health-oomph”, there’s ground chia seeds and hemp hearts that provide beneficial good fats, anti oxidants and some added plant based protein in these crackers. Prana carries an array of top notch certified organic products from must-haves such as chia seeds, maca powder to an assortment of nutritious raw nuts.
This cracker boasts essential healthy fats from the MCT (medium-chain saturated fatty acids) in the coconut flour and coconut oil to the Omega 3’s provided by the chia seeds. While you probably already know that coconut products are high in saturated fats, the truth is, that MCTs found in them have been shown to improve metabolism and used as energy instead of being stored as fat tissue. Coconut products, especially cold pressed virgin coconut oil, is the best (and rare) source to get your daily dose of MCT.
There is a difference between good fats and bad fats.
Omega 3 and Omega 6 are both beneficial polyunsaturated fats that our bodies need but cannot produce. So we must source them from other foods. Unlike almond flour, coconut flour is very low in Omega 6s. Omega 6 is inflammatory when consumed in excess amounts. It is recommended that everyone should have a ratio of Omega 6 – Omega 3 of about 4:1-1:4 for optimal health. Unfortunately, the ratio is much higher than that, with most people on the Western diet, consuming a ratio of about 16:1. This leads to many complications and raises the risk of all sorts of diseases. To simply put it: Omega 6 is inflammatory and Omega 3 is anti inflammatory.
Omega 6 is easily found in many common sources like safflower oil, sunflower oil and various nuts like almonds. So it’s very easy to overdo it and then end up with an unbalanced consumption. But Omega 3 acids are not so easy to come by. One of the best foods to add to your diet in order to increase your Omega 3 intake is organic chia seeds (and flax seeds!) In fact, chia seeds contain a higher content in Omega 3 than salmon! Just like coconut flour in this recipe, it’s rich in dietary fiber, minerals and nutrients but also provide the vital healthy fats your brain and body needs.
Remember, finding the balance is key to optimal health! See? These “No-Non Fat” crackers CAN help you! 😉
Also, did you know that coincidentally Cuisine Soileil and Prana are both booming companies from the same province of Quebec? I guess that means French-Canadiens must know a thing or two about good grade food! 😉
Okay, so….Let’s get cracking!
What you’ll need:
1/4 cup of organic ground chia seeds (black or white is fine) – if you have whole chia seeds, you can ground them up in a blender or food processor
1/2 cup of organic coconut flour, sifted
3 tbsp of hemp hearts (I used 2 tbsp of hemp hearts + 1 tbsp of flax seeds for this one) – you can sub with more ground chia seeds, flax seeds or hemp protein powder if you wish!
1/4 cup of liquid organic virgin coconut oil
3/4 cup of boiled water
1/4 tsp of garlic powder
1/4 tsp of onion powder
Seasoning of choice
Black pepper
Sprinkle of dried parsley flakes or dried thyme leaves
Preheat oven to 375 F.
Combine the dry ingredients together in a bowl. Use a fork to mash away clumps. Add boiled water and liquid coconut oil to the dry ingredients. Mix well!
The batter should be a firm dough, not too wet but not too dry, enough to pick up and form into a ball. On parchment paper, roll dough ball flat with a rolling pin until evenly distributed and there are no cracks and tears. Don’t make them too thick, otherwise it will be more cake-like.
Use a pizza cutter to cut into desired shapes. Bake for 20-25 minutes. The longer you bake them, the crispier they will be!
Let completely cool before serving and serve with healthy dip!
Mean Green Fat Belly Fighting Machine Salad
Ab workouts aren’t the only thing that will help you get a toned stomach – diet plays a huge part, as well. After all, you need the proper fuel to feed your body to compliment your exercises. I believe that 70 % healthy diet and 30 % physical activity are the key elements to optimal health.
Unless you’re a sumo wrestler….
This salad is great to have as a meal after a workout or for lunch or dinner. It’s filling and packed with lots of nutrients, essential vitamins and plant based protein. Did you know that one of the main components to weight loss and maintenance is fiber? A fiber is only found in plant based foods. 🙂 So the almonds in this salad not only add bloat reducing fiber, but since it’s also considered a monounsaturated fat (the good fat), they also help to keep belly bloat and fat at bay. Made with fiber rich spinach, peas and broccoli, this salad gets an extra boost from hydrating cucumbers that help to ease digestion and flush out the digestive system.
I’m not a fan of avocado (Gasp – I know, it’s weird) but it’s definitely an excellent addition to the salad for those of you who do love it. (I wish I did!) For some light sweetness, I’ll usually add organic blueberries, which are known to help diminish belly fat with its powerful antioxidants, but I didn’t have any on me today. 🙁 I think it’s time to make a trip to the market….
Stay healthy, my friends! x
Low carb, vegan, wheat free, gluten free and plant strong!
What you’ll need:
Salad:
Lots of baby spinach (I never measure it because I generally like A LOT of it!)
Broccoli florets, steamed
1/3 of a cucumber, diced
A handful of almonds (1/4 cup or so)
1/4 cup of green peas, steamed
Dressing:
1 tbsp of extra virgin olive oil
Juice from half a lemon
1/4 tsp of organic chia seeds
Black pepper to taste
1/2 tbsp of raw unfiltered organic apple cider vinegar
A pinch of stevia (optional)
Combine dressing ingredients in a small bowl and whisk thoroughly. Pour over salad and add black pepper to taste.
Me Size Cake For One [Healthier, Grain Free, Sugar Free, Vegan]
Sometimes you just want cake.
Of course, you want one that’s healthy yet still decadently delicious. So I baked one for you to try in the comfort of your home. And the best part about it – it’s only for you. You deserve only the best.
It’s one of my favourite treats that can be enjoyed without guilt and remorse. I even sneaked in a little protein to make it even more beneficial for us. The serving size is personally sized small and you’ll feel satisfied (hopefully) after having it.
I adapted this recipe from various “one minute mug cakes” online but I’ve always been averse to the use of microwaves. You can use your microwave to cook this little baby up but I don’t recommend it. Plus, it only takes a few minutes to make in the oven and while you’re waiting, you can enjoy a quiet meditation session to yourself or do some yoga before cake indulging. There’s a reason why I call this the ‘me size’ cake for one…
Enjoy your me time. x
What you’ll need:
1.5 tbsp of unsweetened carob powder (can sub with raw cacao)
1 tsp of hemp protein powder – can sub with sprouted brown rice protein powder but it won’t be grain free
3 tbsp of buckwheat flour (unrefined, organic) – can sub with organic sprouted brown rice flour but it won’t be grain free
2 tsp of xylitol
1 packet of pure stevia (or more xylitol)
1/4 tsp of baking soda
3 tbsp of non dairy milk (I used unsweetened homemade vanilla almond milk)
2 tbsp of organic virgin cold pressed coconut oil
1/2 tsp of vanilla extract (non alcohol) – can sub with vanilla pod
Preheat oven to 350 F. In a bowl, combine all of the dry ingredients and mix well. Add wet ingredients and stir till well combined.
Transfer into a little cupcake tin, ramekin or mini pie tart tin and bake for 14-15 minutes.
Remove from oven and let cool for a few minutes before taking it out.
Suggested toppings/frosting: melted raw almond butter, coconut shreds, coconut butter or oil, berries, sugar free jelly preserves, homemade coconut milk whipped cream
Recipe like this: Gluten Free Coconut Blueberry Cake…For One
Healthy Matcha Coconut Pops [Vegan + Sugar Free]
A pure divinity blending two of my favourite things in the whole world: coconut + matcha!
I’m coo coo for (anything) coconut! Consumed in moderation, coconut milk can benefit your health and help fight and prevent infection. Coconuts are highly nutritious being rich in vitamins and minerals including iron, vitamin B, C, calcium and magnesium and contain powerful anti fungal and anti septic properties. It’s a perfect alternative to cow’s milk, soy milk and condensed milk as it’s lactose free and vegan. Coconuts can be a staple fat source for any diet since it’s high in saturated fatty acids and medium chain triglycerides (MCTs) which are easily burned as fuel by the body and may help increase metabolism. Plus, it’s super delicious and great for baking and cooking. In this recipe, I used Aroy-D‘s canned coconut milk which you can get at any grocery store or Asian supermarket. Unlike some of the other brands that contain guar gums and added stabilizers, Aroy-D only has two ingredients: coconut extract and water.
Now the second component of these creamy pops is the ever amazing matcha powder! Matcha is a part of the green tea family and very much a part of my life. I have a cup (or two or three) of David’s Tea’s matcha matsu tea everyday and have reaped a lot of benefits from drinking it. Cause the whole world knows that green tea is one of the best teas to consume, but matcha has taken it to a whole new level. It offers a variety of health benefits and even aids in weight loss and management. This green tea powerhouse is high in antioxidants, helps increase metabolism, detoxifies the body from toxins and naturally boosts energy levels and endurance. I’ve found matcha to be just as versatile as coconut milk and have used it in a variety of different goodies too just to add some oomph. 😉 However, just like coconut milk cans, not all matcha are made the same. Some brands, like David’s Tea, produce much higher quality grassy ceremonial matcha powders so make sure when making these pops, that you only get the best otherwise, you’ll be left with a really bitter mediocre taste. You deserve only the best.
Unlike 99% of popsicles and ice cream treats on the shelves, this one is simple, allergy friendly, vegan and free of additives, preservatives and refined sugars! If you’re like me and enjoy the rich taste of coconut, you won’t even need to add any healthy sweeteners. Keeping cool never tasted and felt so good!
What you’ll need:
1 can of full fat coconut milk (room temperature) – light should be okay, but I haven’t personally tried it)
1/4 cup of non dairy milk (unsweetened vanilla almond milk or more coconut milk if you wish!)
3-4 teaspoons of quality matcha tea powder (do not use green tea leaves as the results might not be the same)
Healthy sweetener options: xylitol, stevia drops, vanilla bean pod – adjust to your healthy sweet tooth!
In a large measuring cup, whisk coconut milk with smooth making sure there are no clumps. In another mixing bowl, mix about 1-2 tablespoons of non dairy milk with 3 teaspoons of matcha powder until smooth and mixed well. Pour mixture into coconut milk. Add desired sweetener (if any) and whisk until combined. If you want a much stronger matcha-ier taste, you can add the remaining teaspoon of matcha powder in a little milk until smooth and add to coconut milk mixture.
Pour into popsicle molds and freeze for at least 4 hours until nicely firm. To remove from molds, run under hot water and gently pop them out.
Stay healthy, my friends! x
