Let’s talk Matcha. I’m sure that by now you’ve heard of matcha-or at least seen it. It’s the trendy drink you see all over Instagram, with a green hue that could blow millennial pink out of the water any day (in my humble opinion).
These sugar free salted chocolate collagen peanut butter cups (it’s a mouthful) are ridiculously easy to make and so freaking good.
I wanted to find a way to combine the skin loving magic of aloe vera gel and my love of icing my face to reduce puffiness/inflamed acne etc.
When I say this recipe is life changing, I’m not being dramatic. It’s insanely good. Here’s what’s happening in the Dirty Mint Matcha:
Layer one: Creamy and invigorating matcha blended with fresh mint leaves
Layer two: Perfectly smooth cinnamon honey hemp milk
Layer three: a shot or two of bold espresso
Garnish: extra fresh mint
(pre stir)
(post stir)
I’m all about a beverage.
You can typically find me with 2 or 3 beverages surrounding me at my desk. I’ve finally gotten into the habit of drinking lots of water everyday, but it’s always been a struggle for me. I’m just one of those people that wants a little more pizazz in a drink. I’ve started mixing up lots of different iced tea and lemonade combinations and I love how versatile they can be.
This tart pink beverage gets its hue from beet powder. Feel free to use a teaspoon of beet juice, or leave it out entirely for a hue-less lemonade.
Variations:
R E C I P E:
Makes about 1 liter
Add all ingredients to your high speed blender and blend on high for about 10 seconds. Taste and adjust as needed. I like to store it in the fridge in a large jar and then pour over ice when I’m ready to drink it.
These cookies are insanely good, grain-free, and vegan- they also may give you a nice boost due to the espresso-you never know. If you’re feeling crazy (like I was) add in everything you can find in your kitchen, like walnuts, chocolate chips, and gluten free pretzels- you will not regret it!
Ohhhhh my. I honestly thought I couldn’t beat the milky perfection that is my daily matcha latte , but then I ran out of milk and was still eager for my matcha fix, so I set out on a journey to make a matcha ‘americano’ aka matcha with more water instead of milk.
The idea of a plain old watery matcha didn’t really get me going TBH. I decided some lemon would be nice, then in true form, I decided that wasn’t enough so I had to add in some fancy rosewater. I add a touch of raw honey to balance out the tartness of the lemon and the earthiness of the matcha. After pouring this deep green elixir over ice and taking a sip- I knew I had created something that would be in my beverage rotation for a long long time.
