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How can matcha help with your workout routine?

Is your weekend plan including hitting the gym or other forms of workout routine? Do you want to boost your endurance and energy during workout? Try having a matcha coldbrew or adding matcha to your shake afterwards. Here're a few reasons why matcha is so good for your fitness goals:

1. NO ARTIFICIAL INGREDIENTS OR ADDITIVES

Unlike many other sport pills, powder, or energy drinks on the market that may come with many artificial color and flavours, additives or even sugar, matcha is naturally loaded with high antioxidants and all beneficial amino acids and essential nutrients. No fillers!


2. BOOSTS METABOLISM & ENERGY


The antioxidants in matcha have been found to help increase metabolic rate. During a study conducted by the American Journal of Clinical Nutrition, it was demonstrated that the consumption of matcha increased the body’s natural rate of burning calories by nearly 400%!


The gentle caffeine and L-Theanine in matcha can provide you 3 - 6 hours of sustained energy without spike or crush.


3. HELP RELIEVE CRAMPS & SORENESS
Matcha can help reduce the production of lactic acids, of which is the main cause of muscle cramps and soreness. The antioxidants in matcha can help release muscle stresses and reduce inflammation.

4. BURN TARGETED FAT
For those of you who couldn't afford exercise regularly, matcha can significantly decrease body fat composition and reduce targeted fat in abdominal area. This is great for people mostly sitting all day without enough physical activities during weekdays. Drink it after meal for best result.

5. IT'S ECONOMICAL & EASY TO MAKE
With only 1/2 tsp per serving which is about 1g, you're spending less than $1. Why pay for the cost of water and plastic bottle of an energy drink where you can easily make your own 100% all natural energy booster. 


Recommended Usage:
In a 24oz bottle, add 1/2  - 1 tsp (teaspoon not tablespoon) Organic Everyday grade matcha, fill up water to about 3/4 full, shake vigorously 10 - 15 seconds, and enjoy!

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How to Make Matcha Ramen

Matcha powder is so versatile that can be added to many dishes. This year when I went to Japan in June, it was steaming hot; I literally had cold soba/matcha noodles every single day for a whole month - some were from restaurants and some from convenient stores such as 7-Eleven & Lawson. When I'm finally back to Vancouver, I suffer withdrawal of my daily cold matcha noodles! During our trip we learnt how to make ramen from scratch, and now we just add our everyday grade matcha powder making it matcha ramen!

Store-bought noodles often are highly processed and contain additives/chemicals. Making noodles from scratch is not only natural and healthy, it's also super fun!

OK let's get to it:

Noodle Ingredients (serving 2-3):

300g flour of your choice

Salt water (150g warm water + 8g salt)

1 tbsp Whisk Everyday Organic Matcha

Step 1:

how to make matcha ramen noodles

Sift 300g all purposes flour (or wholewheat flour if you prefer), then sift 1 tbsp of Whisk Everyday Matcha for a standout green colour. We did try with some store-bought lower grade matcha powder and the colour becomes yellow/brownish, which is not very appetizing. 

Step 2:

Slowly add salt water to flour a little at a time, and loosely mix them together, then put everything into a large ziplock bag/foodsafe plastic bag. Let it rest for 20min - 1 hour.

Matcha Ramen Noodles

Step 3:

Knead the dough for 10 minutes either by hand or by feet (on top of the plastic bag - it's the traditional way of doing it), the more you knead, the stretchier the noodles are. After kneading, let the dough rest again for 1 hour to overnight. 

matcha ramen noodles

Step 4:

Spread plenty of flour on surface. Roll the dough to 2mm thin.

matcha ramen noodles

Step 5:

Fold the sheet into 4 layers and sprinkle more flour in between.

Step 6:

Cut as thin as possible? then open up and arrange the noodles together.

Now you have your dry matcha noodles! At this stage, you can choose to freeze them for future use, or cook right away!!

Step 7:

Cook them in boiling water for 8 - 9 minutes, take it out, and rinse under cold water thoroughly for 20 seconds or so. I like my noodle stretchy and a bit chewy, so if you like softer noodles, cook 10 - 12 minutes! However try not to overcook.

 

Soup Base:

So for cold noodles, Japanese people don't typically put the cold soup WITH the noodle. The soup is usually set aside and you dip the noodle in. 

Feel free to use your own soup base recipe. I will share our two soup base recipes (one cold and one hot) through our e-newsletter, so if you'd like to learn how to make plant-based noodle soup, please subscribe to our newsletter!

Give it a try and comment below how you like it, or if you have any questions!

Happy Noodling!

Kimmy Xiao

kimmy@whiskmatcha.ca

cold matcha ramen

cold matcha ramen

Hot matcha ramen

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Matcha Chia Pudding by Dr. Julie Zeitlhuber

by: Dr. Julie Zeitlhuber, Food Scientist, Certified Nutritionist, Personal Trainer, & Arthur. 

Ready To Nourish

My Matcha obsession is a little bit out of control lately so even my chia puddings get a nice dosage of the magical green powder. This pudding is one of my favorite breakfast options at the moment. You can make it ahead of time or the night before, it is a nutrition bomb, tastes incredible and is pretty too. You have to try it. Prepare the chia base the night before and you don't have to hustle in the morning to find a healthy nutritious breakfast. Just add some fruit, granola, nuts, nut butter, seeds, coconut... You can even store it in the fridge for up to 3 days!

Matcha is rich in antioxidants, vitamins, and minerals. There is hardly any food that contains such high amounts of antioxidants, which fight free radicals and benefit our health immensely. Another nutrient called L-Theanine makes matcha a superfood. Thanks to the subtle caffeine and the amino acid L-theanine, matcha calms the mind and relaxes the body, it enhances mood and aids concentration. Make sure you purchase a high-quality matcha powder, it will be worth it! My personal favorite is Whisk Premium Matcha (use discount code "READYTONOURISH" for 10% off) 

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Matcha Chia Pudding

Serves 2

1 cup non-dairy milk (I used homemade almond milk)

1/4 cup chia seeds

1-2 Tbsp Maple syrup

1.5 tsp Matcha Powder

 

Toppings of your choice

(Homemade Granola)

 

Add all ingredients for the chia pudding into a jar, put the lid on and shake

Put into fridge for about 10 min

Shake occasionally, divide between two glasses and add toppings

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The Art of Chasen

Chasen, also called bamboo whisk, is an essential tool used for making matcha in Japanese ceremonial style. In this blog, we will talk about the material used, how-it's-made, varieties and how to care for chasen. 

1. Different Types of Bamboo

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There're 3 major types of bamboo used for making chasen: Yellow bamboo (Hachiku), Gold bamboo (Susudake), and black bamboo (Kurodake). Yellow bamboo is the most common and economic material for making mass-produced matcha bamboo whisk; it's smooth and soft in texture and  it's easy to carve, but meanwhile it has low durability and breaks easily. Golden bamboo is known for it's added durability, and aged golden bamboo makes more durable chasen but the supply is very limited. Black bamboo is the most heavy-duty material for making a matcha whisk, but it's high in density making it extra difficult to carve. Black bamboo chasen can last 3 times longer than regular yellow bamboo chasen.

There's also SMOKED golden bamboo, which is not to be confused with black bamboo. Smoked golden bamboo is extremely fragile and commonly for display and aesthetic purpose only.

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2. How chasen is made

Making chasen is a traditional art handed down for the past hundred years and made with the spirit of crafting without compromising. Most of hand-crafted chasen is made in Takayama, located in Ikoma City, Nara Prefecture. Only top quality bamboo can be made into chasen. Bamboo is harvested in the winter and will need to be boiled before the sun-dry process. The photo below show the development of chasen making in process.

chasen making process

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Step 1: Raw materials are usually soaked in warm water for easy carving.

Step 2: Peeled side of bamboo is cut vertically and divided into 16 individual pieces.

Step 3: The inner part of each piece removed leaving only the hard outer layer.

Step 4: Each of the 16 pieces tip is further sliced into 4 similar wide individual pieces summing up to 64 pieces of tips at this stage.

Step 5: Each 64th tip is further separated into two, creating a total of 128 tips with less than 1mm width each.

Step 6: The wider tips are pulled outward while the thinner ones pushed inwards to create two layers of tips: The outer layer and inner core.

Step 7: Each sharp corner of the wider tips are shredded and polished with knife for whisking matcha tea more smoothly at the Tea Ceremony.

Step 8: Each outer tips is further shredded until extremely thin to maximize flexibility.

Last step: Threads will be weaved onto each bristle to tighten them all together.

3. Chasen Artisan

01 chasen making.JPG

It takes about 2-3 years to learn how to make chasen, and 10 years to become a Chasen master.

Depending on how complicated the design is and pondate counts, one chasen takes about 2 - 5 hours to complete.4. Use of Chasen

There're different kinds of Chasen for different uses. The more tips (prongs) it has, the better froth you will get. Typically Chasen with more prongs is meant for Usucha - thin tea, and the one with less prongs is meant for Koicha - thick tea.

CHASEN.jpg 

 The ones with chubbier and shorter handle are for traditional matcha bowl, and the ones with slimmer and longer handle are fit for coffee mugs or glasses.

bowl05.jpg

whisk long05.jpg

If you still have any questions about your bamboo whisk, please email us: info@whiskmatcha.ca

 

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Plant Based Matcha Brownie Bar

I love brownie and I used to make killer brownies before I went plant-based (email me info@whiskmatcha.ca if you'd like to have a copy of conventional matcha brownie recipe). After I decided to go plant based, I did a lot of research on making brownies with plant based ingredients. One common ingredient is black bean, and I totally love the chocolate version of it; however neither colour nor flavour goes well with matcha powder. I also tried with banana and couldn't get ANY matcha taste out of it. I kept looking and finally decided to combine two recipes I found into one. This is the best version by far =)  It's moist and dense in texture with stand-out matcha flavour. The colour was greener when I first took it out of the oven, and I felt the bottom was still a bit runny so I popped it back in the oven for another 10 min which browned the colour. If you like your brownie green, I'd suggest to keep a close eye on it while baking. Give a try and let me know how it turns out!

vegan matcha brownie

Ingredients

  • 2 tbsp Organic Everyday grade matcha
  • 1 cup almond butter (I blended my own almond butter and the texture is quite dense)
  • 2 tbsp almond milk (I used homemade, but store bought should work too)
  • 1/2 cup of maple syrup (or sub with coconut sugar)
  • 1/2 cup all purpose flour or alternative
  • 1 1/2 tsp baking soda

Instructions

1. Preheat oven to 325 F.
2. Line an 8-inch pan with parchment paper, and set aside.
3. Combine all ingredients in the food processor and blend well
4. Transfer the batter to the prepared pan and smooth out with a spatula.
5. Bake 15 minutes on the center rack
6. Let them sit at least a 1/2 hour if you want them extra gooey, or let


Read more at https://chocolatecoveredkatie.com/2015/10/19/almond-butter-brownies-flourless-vegan/#K7i8vLT5UoJr5QbL.99
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