Matcha Two Ways

…because this green stuff really is THAT good

I switched out coffee for matcha a few months back after coffee, sadly, started not agreeing with me, but I’ve long known the merits of matcha.

Matcha, unlike its steeped counterparts, is a high-fiber beverage, because matcha is the blended leaf, not just steeped tea, so we consume the whole leaf, which means this beverage loves our gut.

Gut health is increasingly being recognized as the portal to health…or the path to disease. At the heart of this lies fiber, a crucial component in maintaining a healthy digestive system.

Fiber is best known for its ability to promote regular bowel movements. Regularity is not just about comfort; it’s a sign that your gut is working efficiently because signs like constipation and diarrhea don’t just feel bad—they can lead to everything from headaches to fertility issues.

Beyond its role in regularity, fiber serves as a prebiotic, meaning it feeds the beneficial bacteria in your gut. If you’re taking an expensive probiotic, consuming fiber—like that found in matcha—boosts its effectiveness. These good bacteria are crucial for digestion, immune function, and even mental health.

One of the more subtle benefits of fiber that I rarely hear mentioned is its ability to enhance nutrient absorption. Fiber slows down the digestive process, allowing the body more time to absorb essential nutrients, particularly in the small intestine. This means that the vitamins, minerals, and antioxidants in your food are more effectively utilized, ensuring you get the most from the food you eat.

Now, matcha has long been celebrated for its high levels of antioxidants, particularly catechins, which offer a unique synergy when combined with dietary fiber. This is a habit stack we can all get behind because if our buzzed morning beverage can also come with antioxidants and fiber, everybody wins!

The fiber in matcha promotes regularity and supports a healthy gut microbiome, while matcha’s antioxidants work to reduce inflammation throughout the digestive tract. 

Are you excited about matcha yet?

And lastly—though I could go on—the fiber in matcha helps you feel fuller for longer. When you add an egg yolk to your morning matcha, you’ve solved the “I can’t eat before I have my coffee” dilemma because, when you do it this way, you don’t have to!

This Egg Yolk Matcha Recipe is what I drink twice daily…one hot in the morning, and the second iced because it’s hotter than the hinges of hell in Toronto (lol… but seriously, I wilt in the heat).

Incorporating matcha into your diet is more than just drinking it in a mug, which is a simple and effective way to enjoy it. But you can do so much more…

I did my BIG one last week with this matcha ice cream, inspired by me sipping my morning matcha and thinking this would be fire as ice cream…so I made it happen.

I made a few modifications, and the best ice cream I’ve made this summer was born.

This is an ice cream that is so nutrient-packed that you can eat it as a stand-alone meal. Your blood sugar won’t spike, your gut will love everything about you, and you’ll be “mmmmmmm’ing” so loud that people will wonder what’s going on!

Matcha Ice Cream 

• 3/4 cup 2% milk

• 1/4 cup cottage cheese

• 3 egg yolks

• 2 teaspoons vanilla extract

• 2-3 teaspoons matcha powder (adjust to taste)

• 2-3 tablespoons honey (adjust to taste)

• Bee pollen for mix-ins

(Recipe for Ninja Creami)

• Blend the Base

In a blender, combine the 2% milk, cottage cheese, egg yolks, vanilla extract, matcha powder, and honey. Blend until the mixture is smooth and fully combined. The cottage cheese will add creaminess and a bit of protein to the mix without affecting the flavor.

• Chill the Mixture

Pour the blended mixture into the Ninja Creami pint container. Cover and freeze for at least 24 hours, or until the mixture is fully frozen.

• Process in the Ninja Creami

After the mixture is fully frozen, remove the lid and place the container into the Ninja Creami machine. Select the "Ice Cream'' function and let the machine process the mixture. If the ice cream seems too firm, you can run the "Re-spin" function until you achieve your desired creaminess.

• Add Bee Pollen Mix-Ins

After the ice cream is processed, create a well in the center of the ice cream and add bee pollen as desired. Use the "Mix-In" function on the Ninja Creami to incorporate the bee pollen evenly throughout the ice cream.

(Regular Ice Cream Maker)

• Prepare the Ice Cream Base

In a blender, combine the 2% milk, cottage cheese, egg yolks, vanilla extract, matcha powder, and honey. Blend until the mixture is smooth and fully combined, ensuring the cottage cheese is fully incorporated for a creamy texture.

• Heat the Mixture

 Pour the blended mixture into a medium saucepan. Heat over medium-low, stirring constantly until the mixture thickens slightly and coats the back of a spoon. This will take about 5-7 minutes. Do not let the mixture boil, as you don't want the eggs to curdle.

• Chill the Mixture

Remove the saucepan from the heat and allow the mixture to cool slightly. Then transfer it to a bowl, cover, and refrigerate for at least 4 hours, or until the mixture is thoroughly chilled. For best results, chill overnight.

• Churn the Ice Cream

Once the mixture is fully chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This usually takes 20-25 minutes, or until the ice cream reaches a soft-serve consistency.

• Add Bee Pollen Mix-Ins

In the last few minutes of churning, add the bee pollen to incorporate it evenly throughout the ice cream.

• Freeze and Serve

Transfer the churned ice cream to a freezer-safe container. Freeze for at least 2 hours to allow the ice cream to firm up. When ready to serve, scoop and enjoy your creamy matcha ice cream with the delightful crunch of bee pollen.