Bulletproof Matcha Recipe

It’s probably not news to anyone that matcha is trendy AF right now. It’s all over Instagram, and entire matcha cafes are popping up all over (this one in SD looks like it was straight up made to be instagramed). 

So why all the hype? Matcha definitely isn’t a new thing, it’s been highly regarded by Zen Buddhists since the 10^th-13^th century for its ability to help them stay centered, focused, and energized during meditations. This credited to its mix of caffeine and L-Theanine (an amino acid which promotes relaxation), so you get the caffeine boost without the crash / jitters.

Another cool thing about matcha? It’s grown in a way to maximize its health benefits. By growing matcha leaves in the shade, the plant has to work overtime, and maximizes its chlorophyll production, resulting in greater levels of detoxifying properties for us.

And one of matcha’s biggest claim’s to fame: its antioxidant levels. We’ve probably all heard antioxidants are good for us, but what they really do is neutralize free radicals in our bodies. Free radicals are naturally occurring, and it the right amounts, do good things like help us fight infections. BUT when we get too many free radicals (from lifestyle/environmental factors such as alcohol consumption, air pollution, high blood sugar, etc. ) our ratio of antioxidants to free-radicals gets thrown off, we enter a state of oxidative stress. This damages our cells and can lead to disease, and (god forbid) AGING.  The good news is, matcha contains extremely high-levels of one of the strongest types of antioxidants (Epigallocatechin Gallate (EGCG)), up to 10x more than a cup of regular green tea.

To make matcha much more appealing, I’ve worked on minimizing the grassy-flavor (choosing a bright-green ceremonial matcha helps reduce this) and uping the creaminess through all those good fats.

WHAT YOU NEED:

• 1/2 tsp matcha (I love Aiya Matcha Ceremonial Grade) 
• 8-12 oz hot water
• 1-2 tbsp MCT oil / Brain Octane Oil
• Pinch of pink Himalayan salt 
• Stevia to taste (I’m loyal to SweetLeaf liquid drops because its not suspended in alcohol or mixed with sugar (listed as dextrose or maltodextrin in some brands)

HOW TO DO IT:

1. Heat the hot water until steaming hot (not boiling) 
2. Add all ingredients to blender + hot liquid and BLEND

Note: This is a recipe I’d make when I’m also having a smoothie or eggs for breakfast. If you are on the go and looking to make a matcha tonic that keeps you full I’ll morning, I’d add at least a tbsp of ghee and add a serving or 2 of an unflavored collagen protein.

My take on matcha? I’m not convinced it will ever taste as good as coffee (I LOVE a good coffee) but it definitely feels healthier to drink (#science) and is easier on the stomach. It doesn’t give me the same boost as coffee (less caffeine), but it’s a nice calm boost. I’ve been turning to matcha over coffee when I feeling a cold coming on, feeling extra dehydrated, my stomach is feeling sensitive, or I overindulged during the weekend (with food and/or alcohol), and need an antioxidant boost.  I also play around with giving up coffee from time to time to give my body a break from the caffeine, especially if I’m feeling burnt out.

Have you tried matcha? What’s your take on it?