Since if been ridiculously busy with preparing my farmers market booth, to sell my hand blended tea’s at our local farmers market here in grand junction. I’ve decided to post a little something with tea in it. yay! tea!
Japanese Matcha powder that mystical tin of bright green powder your not sure if you should buy, because you don’t know what you would do with it or how to use it.
well i’m telling you buy it! that lovely green powder is green tea leaves that have been stone ground into a delicate green tea powder.
This beautiful bright green powder is the staple ingredient that is used in traditional Japanese tea ceremonies that started in the 12th century, it has amazing health benefits, and a beautiful distinct flavor. To make tea the powder is sifted and whisked with hot water. Traditionally, Japanese tea ceremonies (called chanoyu) were centered around the preparation and serving of the delicious and beautifully green matcha tea.
At the root of the traditional Japanese tea ceremony from which the matcha ritual stems, is the notion of mindfulness and the japanese ichi-go ichi-e (“one time, one meeting”), the idea that every encounter is a unique one and can never be the same. In terms of tea drinking, this means that each particular occasion and experience, and each cup of matcha, can never be replicated and so should be treasured.
So just like the traditional Japanese tea ceremony every time you eat one of these cold, gooey and sweet ice cream sandwiches think of the Japanese saying ichi-go ichi-e (“one time, one meeting”), and savor/treasure every amazing matcha strawberry bite.
~Using matcha green tea to make desserts is very common in japan and pairing green tea with strawberry is a popular choice as well.~
Matcha short bread cookie
~Paleo, egg, wheat, grain, and dairy free~
Paleo, Dairy~Free Strawberry Ice Cream
20.oz (2 ~ 10oz bags) of frozen strawberries, approx.
1 can full fat coconut cream (plus more coconut water as needed)
1/4 ~ 1/3 cup honey
1 tbsp pure vanilla extract
Put the frozen strawberries, coconut milk, 1/4 cup honey and vanilla into a blender and blend until smooth. [Check the flavour and add extra honey if needed. also if the mix is to thick add more coconut water from leftover coconut milk cans used to make coconut cream until it mixes easily in the blender.]
Transfer into an ice cream maker and freeze according to the manufacturer’s instructions. Spoon into bowls and eat right away or transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 1 day, Remove from the freezer and sit on the counter for 5~10 minutes to soften a little before scooping.
Makes about 5 cups; and serves about 8.
Flavour Variation: Use cherries, plums, peaches, mango or apricots in place of the strawberries.
Ice cream sandwich construction
Let the cookies cool completely and let the ice cream soften for a bit on the counter.
now your ready to assemble, take a cookie and using and ice cream scoop or a spoon scoop out a heaping amount of ice cream onto one of the cookies.
add one of the other cookies on top and gently press down. slide your finished cookie into a super cute candy bag like the ones I got from etsy.com
Once all the cookies are assembled and put in there cute candy bags place all the cute wrapped ice cream sandwiches in a gallon sized freezer bag and freeze.
now you can take out a adorably wrapped ice cream sandwich and enjoy it on the go!