A really important part of my daily morning ritual is making and drinking my matcha latte. I drink a version of this year-round, but adjust it slightly for the different seasons. This time of year, when I get up before the sun is up and it’s still so dark and quiet outside (my favourite time of day), I add warming spices to my drink like ginger, allspice and cinnamon.
My day begins with warm lemon water plus a pinch of Himalayan salt (the lemon is for waking up my digestive system and helping to flush out toxins, the salt is for nourishing my adrenal glands) and a bit of quiet reflection on the day ahead or some reading while I sip my water. After half an hour or so of that, I’ll begin to make my breakfast, typically a version of this matcha latte that I love so much. I make mine with a base of organic matcha, but it can also be made using coffee instead if that’s your caffeinated beverage of choice. I’ll put the kettle on to boil the water and gather the ingredients to add them to my blender. Once the water is heated, it gets blended together with the rest of the ingredients to make this energizing and warming drink.
Full of protein, fat and antioxidants, this drink will keep me feeling full for hours and wakes up my brain to get ready for the day ahead. Sometimes I’ll make a modified version of it again in the afternoon as a snack and a good boost of energy. The recipe will look really similar to this one, just with slightly less protein and different adaptogens – in the morning I like to take cordyceps for energy, but in the afternoon I’ll add chaga, ashwagandha or reishi. All these adaptogens can be added in the morning version of this drink too, but I don’t think I’d add the cordyceps in the afternoon, unless I’m really feeling tired for some reason and my body wants it.