Ingredients Usucha (thin matcha) 1 tsp matcha (green tea powder) (12 g or 1 ½ heaping tea scoops/chashaku) 2 oz boiling water (70 ml) Koicha (thick matcha) 2 tsp matcha (green tea powder) (4 g or 3 heaping tea scoops/chashaku) 1.4 oz boiling water (40 ml) Instructions To Prepare Equipment Prepare matcha and tea set. Pour boiling water into the bowl. Gently whisk the tip of the … Read more
Ingredients 4 medium zucchini (about 2 pounds) 3 tablespoons extra virgin olive oil 1 tablespoon minced garlic (3 to 4 cloves) 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta 2 medium tomatoes, chopped, see note (about 12 ounces) 1/2 cup shredded parmesan cheese, plus more for serving … Read more
Ingredients 3 Tbsp. extra-virgin olive oil 3 Tbsp. fresh lemon juice Kosher salt and freshly ground black pepper 12 baby artichokes (about 1 lb.), stems trimmed 1 cup thinly sliced celery 3 Tbsp. chopped fresh flat-leaf parsley 2 Tbsp. chopped fresh mint 2 oz. shaved Parmesan Instructions Whisk oil and juice in a medium bowl. … Read more
Ingredients 4 tomatoes medium 1 cucumber large 1 onion medium 2 cloves garlic 4 tbsp olive oil 1 tbsp balsamic vinegar 3/4 tsp salt 2 tbsp fresh basil or parsley pepper to taste Instructions Wash your vegetables well Peel the garlic and onion and roughly chop Roughly chop the tomatoes, cucumber and herbs Add all the ingredients into a blender and pulse until smooth Chill in the fridge before serving, or add a … Read more
Ingredients 1 navel orange, juiced 1 tbsp sesame oil 1 tbsp canola oil 1 tbsp agave syrup 2 tbsp soy sauce 1/2 tbsp rice wine vinegar 1 1/2 tbsp nutritional yeast 2 cloves garlic, minced 1/2” chunk ginger, minced 1 tbsp sesame seeds CHICKPEA QUINOA SALAD 3 cups quinoa, cooked (cook in the broth for best flavour) 1 (540ml/19 fl. oz.) can chickpeas, drained (approx. 2 … Read more