The other day I was reading an article on Matcha Green Tea and I was astounded by the health benefits. In case you are unfamiliar with this product, Matcha is a bright green powder which is made by grinding green tea leaves. It compliments the blended tofu in the Vegan Matcha Green Tea Mousse.
It has the lovely grassy green tea flavour, albeit a little stronger than a regular green tea, but it can also be used in cooking. Previously, I had only ever tried Match Green Tea Ice Cream and I wasn’t really a fan. I had found some ice creams too strong and bitter, while others had barely any green tea flavour at all.
With this mediocre experience of Matcha Green Tea, I was happy to forego the ingredient for more regular flavours. Then I read an article which cited research which found Matcha Green Tea had more than 3 times the EGCG antioxidant as regular green tea.
It went on to suggest the benefits of Matcha included boosting metabolism, reducing cholesterol, increasing energy levels and reducing stress and anxiety. It seems like an amazing list of benefits from drinking a cup of tea.
The higher nutrient level and subsequent health benefits of matcha green tea are attributed in part to the fact that the whole tea leaf is ground and ingested. Regular green tea is simply steeped in water and the leaves are then discarded.
With all these health benefits, I decided I should give Matcha another try. Rather than drink this wonder tea, I wanted to make a healthy dessert. I’ve made raw tofu mousse before but I decided to give the recipe an antioxidant burst of green!
- 400 gm Silken Tofu
- 3 1/2 Tbs Maple Syrup
- 1 1/2 Tbs Coconut Oil
- 1 teaspoon Match Green Tea Powder
Place all the ingredients in a blender and process until smooth.
Pour into four serving containers and allow to set in the fridge.
Decorate with roasted nuts if desired.
If you haven’t tried matcha green tea before, this is a good way to start. The mousse can be as strong or as mild as you like, simply vary the amount of Matcha powder used.
Mr GG enjoyed this dish as a breakfast food. He said it was the perfect quick, healthy breakfast food and the high protein content of the tofu kept him satisfied for ages. While this is not my usual style of dessert, and I don’t tend to eat breakfast I felt like I was doing my body a good turn by eating the dish.
There are so many other ways to include Matcha in recipes, perhaps matcha muffins, matcha smoothies or matcha cheesecake.
Do you ever decide to include an ingredient in your diet simply because of its health giving properties??