What Is Matcha?

Move over coconut water. Matcha is the next big thing. Shops specializing in matcha beverages are popping up all over New York, mixologists at Chicago’s Ramen-San can whisk you up a matcha-laced cocktail, you can order a matcha latte at Starbucks, and Los Angeles restaurants have been adding it to everything from noodles to donuts. And the Japanese have been selling matcha Kit Kats for years.

Which may have you might be wondering…what on earth is this stuff? Matcha (from the Japanese “ma” meaning powder and “cha” meaning tea) is a powdered version of green tea whose leaves are dried indoors or in the shade. With matcha, instead of steeping the leaves and drinking the liquid, you’re drinking the whole leaf.

Back in 1191, Chinese Zen monk Eisai brought green tea seeds, the concept of the tea ceremony, and the Rinzai school of Zen philosophy to Japan. The seeds flourished where he planted them around Kyoto and it’s believed that he was the first to grind and enjoy them in powdered form with hot water.

Matcha has a flavor that is somehow both bitter and sweet and slightly reminiscent of seaweed. It’s tastier than it sounds. It is traditionally just enjoyed with water, but coffeeshops will often use some version of milk and/or sugar to cut the bitterness.

What are the benefits?

Experts claim that because matcha contains the amino acid L-theanine, it came make you feel relaxed, but also focused. It also contains caffeine, but is said to deliver in a more measured way so the effect is less dramatic and lasts for four to six hours. It also contains anti-inflammatory antioxidants and 137 times the amount of EGCG found in common green tea.

Chocolate Matcha Energy Balls

Here’s an easy matcha recipe that makes a great little snack you can take almost anywhere. They’re not sweet, but they are satisfying. 56 calories each.

Total Time: 10 minutes

Prep Time: 10 minutes

Cooking Time: None

Yield: 14 balls, 1 serving each

Ingredients:

½ cup dates, pitted

½ cup whole raw almonds

¼ cup unsweetened cocoa powder

1 Tbsp. matcha powder, plus more for rolling*

1 tsp. vanilla extract

1 tsp. 100% maple syrup

Preparation:

1. Place dates, almonds, cocoa, matcha in food processor. Pulse until well mixed.

2. Add extract and maple syrup. Pulse until well mixed.

3. Roll into 14 balls about the size of a tablespoon.

4. Roll balls in matcha powder

5. Enjoy or store in refrigerator until ready to eat.

*Specialty grocery stores near you may carry matcha, but if you can’t find it, here are three online shops I recommend: Ippodo, a 300-year old shop in Kyoto that has an outpost in NYC, Palais des Thés where I purchased the matcha for this recipe, or Panatea.

All photos by Rebecca Swanner.

Spinach and White Bean Salad with Oranges and Grapefruit

Brightly flavored citrus and white beans make a perfect salad for any season! This recipe is light and refreshing for summer, and during winter the orange and grapefruit slices are a real pick-me-up. It makes a great lunch to pack for work!

Total Time: 15 min.

Prep Time: 15 min.

Cooking Time: None

Yield: 4 servings

Ingredients:

1 Tbsp. extra-virgin olive oil

2 Tbsp. 100% orange juice

2 Tbsp. red wine vinegar

Sea salt and ground black pepper (to taste; optional)

1 medium navel orange

1 medium pink grapefruit

10 packed cups fresh baby spinach (or mesclun greens)

2 (15-oz.) cans cannellini beans, rinsed, drained

Preparation:

1. Combine oil, orange juice, and vinegar in a small bowl; whisk to blend.

2. Season with salt and pepper if desired; mix well. Set aside.

3. Slice off ends of orange and grapefruit so they can sit flat on work surface. Slice downward around fruit to remove peel and white pith. Slice peeled fruit crosswise into half-inch-thick circles, removing any seeds. Cut grapefruit slices in half. Arrange slices evenly on four serving plates.

4. Combine spinach and beans in a large bowl; toss to blend.

5. Drizzle with dressing; toss gently to blend.

6. Divide spinach mixture evenly among four plates.

Spinach Salmon Patties

These salmon patties are chock-full of flavor and are an exciting alternative to turkey burgers or beef patties. We like that each patty has a full serving of vegetables. Pickled ginger makes a perfect topping!

How do you turn a piece of salmon into salmon patties? Actually, it’s pretty simple. We recommend purchasing a piece of skinless salmon, or use this technique to easily remove the skin without losing any of the precious meat. Then, chop as finely as you can. When you’ve got the salmon cut into small pieces, rock your knife blade back and forth across the meat several times to get it finer. Egg white helps bind everything together during cooking.

Total Time: 17 min.

Prep Time: 10 min.

Cooking Time: 7 min.

Yield: 4 servings

Ingredients:

1 lb. raw salmon fillet, skin removed, finely chopped

3 cups fresh spinach, coarsely chopped

3 green onions, finely chopped

1-inch slice fresh ginger, peeled, finely chopped

¼ tsp. sea salt

¼ tsp. ground black pepper

1 large egg white

1 Tbsp. reduced-sodium soy sauce

Nonstick cooking spray

2 Tbsp. pickled ginger

Preparation:

1. Preheat grill or broiler on high.

2. Combine salmon, spinach, green onions, ginger, salt, and pepper in a large bowl; mix well.

3. Combine egg white and soy sauce in a small bowl; whisk to blend.

4. Add to salmon mixture; mix well. Form into four patties, each about ½-inch thick.

5. Lightly coat grill or broiler pan with spray; grill or broil patties, carefully turning once, for 6 to 7 minutes, or until golden brown and cooked through.

6. Serve each patty topped with 1½ tsp. pickled ginger.

Raspberry Banana Ice Creme

Vibrant, fruity ice cream – this is what to do with sweet summer raspberries.  This super-simple recipe has only 3 ingredients and takes less than 10 minutes to make. Cashews are the secret to making it so creamy and delicious.

Total Time: 5 hrs. 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 2 servings

Ingredients:

2 medium bananas, cut into chunks

½ cup whole raw cashews

1 cup hot water

3 cups fresh (or unsweetened frozen) raspberries

Water (optional)

Preparation:

1. Place banana in plastic bag; freeze for 4 hours, or until completely frozen.

2. Place cashews in a medium bowl. Cover with water. Let stand for 30 minutes; drain.

3. Place drained cashews, frozen banana, and raspberries in blender; cover. Blend until smooth. Add water, 2 Tbsp. at a time, if needed for consistency.

4. Pour into a freezer-safe container; freeze until set.