Blue Matcha Recipes - Lattes and Fat Bombs

Butterfly pea flower anyone? Another hot trend rolling out in the wellness world that I was a little skeptical about, until I dug a little further.

Studies have been done to illuminate the many properties of the plant, including its healing capabilities. It blew my mind when I read the long list of those properties this plant is said to have. Here is a list so you get the picture (Oguis, Gilding, Jackson, & Craik, 2019):

• Diuretic
• Nootropic (memory and cognitive function)
• Anti-asthmatic
• Anti-inflammatory
• Analgesic (pain relief)
• Antidiabetic
• Antipyretic (reduce fever)
• Anti-lipidemic (helps to lower cholesterol)
• Anti-arthritic

The nerd in me thinks this is SO cool! It is called butterfly pea flower because the flower of the plant has a beautiful blue colour to it. So, when you mix the powder with water, it turns blue. It is the perfect colour for the gram photos!

I used Organika’s Blue Matcha powder to create a couple of recipes for you. They also use the word ‘matcha’ because it has a similar taste to green tea but, it is caffeine free!

Blue Matcha Latte and Blue Matcha Fat Bombs.

In both of these recipes, I not only used Organika’s blue matcha, I also used Eating Evolved Roasted Coconut Butter (Sweet & Salty) and Nutiva MCT Powder.

So, the sweet & salty coconut butter is ADDICTING. I’ve been eating it by the spoon. If you are a fan of their coconut butter cups, then you will LOVE this product. It is sweetened with coconut sugar (they also have an unsweetened version), which tastes amazing in a latte. I like to add coconut butter into my lattes to get some healthy fats in there and also for a creamier taste.

I like using the MCT powder vs. the oil because it digests better due to the prebiotic acacia fiber that is added in. It helps to deliver fast and sustainable energy to your body.

Serves: 1

Prep Time: about 5 minutes

• 1 tsp. blue matcha
• 1 tbsp. coconut creamer (I used Anima Mundi Coconut Creamer Powder)
• 1 scoop MCT powder
• 1 tbsp. coconut butter
• 1 scoop collagen peptides (I used Vital Proteins Collagen Peptides)
• ½ cup water
• ½ cup oat milk
• ¼ tsp. pure vanilla extract
• Pinch of sea salt
• Pinch of cinnamon

1. Add blue matcha, MCT powder, cinnamon, sea salt, vanilla and coconut creamer to your blender.
2. Boil water and add to blender.
3. Heat up oat milk and add to blender.
4. Optional: soften coconut butter and then add to blender.
5. Blend until smooth then add collagen and blend again for 10-15 seconds.
6. Pour into your favourite mug and enjoy!

Makes 6 large fat bombs

Prep Time: about 10 minutes prep time, and 1 hour firming up in freezer.

Bottom layer:

• ¼ cup melted coconut oil
• ¼ cup melted coconut butter

Top layer:

• 1 tsp. blue matcha
• ½ cup soaked cashews
• ½ cup canned coconut cream
• Juice of 1 lemon
• 1 scoop MCT powder
• Pinch of sea salt

Directions for bottom layer:

1. Line muffin tin with muffin liners
2. Melt coconut oil and coconut butter in a small saucepan.
3. Pour into muffin liners and pop in the freezer for about 30 minutes.

Directions for top layer:

1. Blend all ingredients in blender and pour over frozen bottom layer.
2. Put back in the freezer for about an hour (might need a bit longer but you can touch the top to see if its firm).

I made 6 larger fat bombs, but you can make smaller ones and increase that quantity!

References

*Oguis, G., Gilding, E., Jackson, M., & Craik, D. (2019). Butterfly Pea (Clitoria ternatea), a Cyclotide-Bearing Plant With Applications in Agriculture and Medicine. Front Plant Sci, 23.

You can usually find me in the kitchen whipping up a delicious smoothie, matcha latte, creating a new recipe, blogging and engaging with my online community.

At the end of the day, my main goal is to make a positive impact on people’s lives by encouraging and supporting them to make healthy choices to lead the healthiest life possible!

You can find Tina at her website www.tinagravalos.com, or follow her on Instagram, Facebook and Pinterest.