Relocated.

Sorry!

But this is the last time I change my domain/blog etc. For good.

AND I'm going to take things more seriously, so expect more recipes and awesomeness at my official new blog.

Haha. Yay!

Okay .. see you guys here! :)

xx

The Pudding of Peace - Banana Matchia

The 411 on Matcha Powder

1. Matcha originates from Japan and is basically green tea leaves ground finely to a powdered form.
2. So because you're actually consuming the whole tea leaf, it's nutritional benefits are much more potent than that of only green tea.
3. Matcha contributes to lowering cholesterol and blood pressure and is full of antioxidants (~20 times more than blueberries) to fight cancer and ageing.
4. It enhances mood, reduces stress and aids in concentration.
5. It's caffeine content varies with some having as much as coffee but because it's a natural source it won't give you any of those 'jittery' side effects.
6. It's a great metabolism booster providing sustained energy and endurance, possibly aiding in weight loss.
7. The chlorophyll in matcha makes it an excellent body and blood cleanser.
8. When mixed with water it has a slight bitter, earthy vegetal taste, like a glass of full-bodied green tea.
9. Tip: When making matcha tea use hot water at 60-80°C because boiling temperatures will accentuate its bitterness taste. 
10. Oh and did I forget to mention that it improves memory?

Banana Matcha Pudding
Serves: 1 greedy little piggy ready to jump-start their morning

Ingredients
1 banana
3/4 cup coconut milk (do not use dairy milk)
2 tablespoons chia seeds
1 teaspoon matcha powder
1 teaspoon vanilla extract

Method
1. Blend banana and milk together, before adding in matcha powder and vanilla extract.
2. Thoroughly stir in chia seeds and refrigerate for at least 3 hours or overnight.
3. Serve with extra bananas and shredded coconut.

Sayonara!

Apple, meet Kiwi. Chia, meet Jam.

You know what's amazing? When you can take what you learn from uni/school and apply it to real life. Seriously. And no I'm not talking about calculating how much I'll need to pay for 1 movie tickets if 3 cost $60.

So maybe I am just a bit of a nerd or a bit of a food science lover, but what I learnt - and remembered - is what makes jam, well, jam, and the secret is pectin. While I won't go into chemistry details, it's basically a thickening agent that traps water and sets jams and jellies giving it its gel-like texture.

Generally jam recipes not only call for powdered pectin, which is highly refined and processed, but also a ton of sugar for it to work its magic so it's not the healthiest option out there. A little birdie told me though (aehm, the internet), an all-natural alternative is of course chia seeds, since these little buggers can also produce the similar thickening effect by absorbing liquid. Say what?

Now I wanted to go for something different than the typical raspberry, strawberry or blueberry jam and so .. being economical I used my near-bruised apples and kiwis! Sounds random huh? You won't know what you don't like unless you try it though!

I was definitely thinking on my feet with this one, but this jam came out pretty successful - I'll be damned. Yep, this is definitely my jam. Bam.

Okay I'll stop.

Kiwi Chia Jam
Yields: Just under 2 cups

Ingredients
1½ cup apples, peeled and diced

1½ cup kiwis, diced (around 4 kiwis)

1/4 cup honey/maple syrup

1/3 cup water (or apple juice)
6 tablespoons chia seeds
1 teaspoon lemon juice

Method

1. Add all ingredients except chia seeds and kiwi in a small pot and stir to combine over medium heat, bringing it to a boil.

2. Cover and let it simmer for 5-10 minutes or until the apples are softened.

3. Add in the chopped kiwis and cook for another 5 minutes over low heat.

4. Mash the apples and kiwi thoroughly together and stir in the chia seeds. Optional: puree or blend if you don't want chunky bits.
5. Cook for another 10 minutes until it thickens, stirring frequently to prevent it from sticking to the pan.

6. Let it cool completely before funnelling into an air-tight container or preserving jar. Refrigerate overnight to let it thicken and set. 

Tomorrow, spread it on toast, mix in your yoghurt, add it to a smoothie or make a PB&K sandwich! I think the last option sounds best doesn't it? 

Au revoir!