Matcha, for those of you who don’t know, is the Japanese green tea which supposedly comes with super powers that exceeded the ones of other green teas. It is said to energise but calm, to increase memory and concentration and to detoxify. It is anti-inflammatory, which means it potentially is really effective in fighting a number of diseases including heart disease, cancer, arthritis and Alzheimer’s. Green tea in general is that type of health food which is supported by lots of actual scientific research, suggesting it really does live up to many of the surrounding claims that might otherwise be sounding a little too good to be true. Here is an interesting article from University of Maryland Medical centre for example.http://umm.edu/health/medical/altmed/herb/green-teaSo, matcha is definitely backed up by a few very attractive arguments, and we, my husband especially, have some of the tea every morning. And today, with some of it left over I used it in my porridge (you certainly don’t want to waste any of those expensive powdered leaves). I added loads of fresh pomegranate seeds, some cinnamon and soy milk. So yum. So healthy. So colourful. So nourishing. A real superfood breakfast and a new morning favourite that will help take us through the Munich winter.
- 1 tbsp. matcha powder (or a little more or a little less depending on 1. which matcha you use and 2. how you like the green tea flavour - taste your way to your preferred level!)
- 1 tbsp cinnamon powder
- 1.5 cups oats (use gluten free of you like me have a sensitivity)
- 1 cup water
- 2 cups almond or soy milk, more to serve
- 1 tbs agave nectar (optional)
- ½ tsp salt)
- Seeds from one pomegranate (or more - you can't use too much!)
- Simply mix all ingredients apart from the pomegranate in a pot and boil on low heat for four to five minutes.
- Serve with the pomegranate seeds and soy or almond milk.
- Take on the day!