I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
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With “New Year New You” in full-effect (can I get an amen?), I’m reaching for any sweet treats when the craving hits, but without those dreaded calories (probably not my boozy coconut chocolate ice cream sundae this time, sadly). And my biggest indulgence to battle is ice cream, shakes, and sundaes. So with ice cream on the brain, I began thinking about how good a smooth, creamy chocolate milkshake would be. Surely there’s a way to turn this classic indulgence into a healthy(ish) treat at home?? Enter my vegan frozen chocolate shake.
Made by simply combining chocolate almond milk (it’s heavenly), crushed chia seeds, half a banana, a dollop of peanut butter, ice, and a quick swirl in the Vitamix, my take on the classic chocolate shake will not disappoint, and it will quickly tame any sweet tooth. And for all of you that prefer a richer chocolate taste, freeze the chocolate almond milk into large ice cubes the night before. That way, you won’t need to add any standard ice cubes, but you’ll still get that creamy frozen milkshake texture. Truly, MKR
P.S. If you’re not familiar with Chia Seeds, I suggest picking up a bag. They are incredibly healthy, practically tasteless, and they add a great crunch when used as a topping. They practically melt into any smoothie you can mix up.
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Matcha, the finely ground powder of green tea, is the star of today’s recipe, and a fast-new favorite ingredient of mine. I’m sure you’ve seen it around the web and your Pinterest feed like I have. With its vivid green color, strong aroma and high, grassy notes with a subtle, lingering sweetness, matcha has been served and prepared ceremoniously for centuries in China and Japan. And while I’ve had it loads of time while out and about I’ve never, until now, began making it at home. In fact, matcha tea has become part of my weekly routine in latte form in the morning or mid-afternoon, but you can see just how new it all is to me since I whisked it in my cup rather than the bowl.
Matcha got my attention when I caught wind of its world of beneficial effects on the body. As one of nature’s most powerful antioxidants, I knew it was widely known for its power to give us a little healthy energy boost. But thanks to Thrive Market, I recently learned that green tea can also help with cardiovascular problems, terminal illnesses and even bad breath!
But nutrition aside, perhaps my favorite part about making matcha tea is the ritual. The simple art of making the tea requires you to take your time; there is no “instant” in matcha tea. As opposed to regular tea where you steep the tea leaves in hot water, matcha tea requires a suspension of the powder in the hot water. You achieve this by whisking the loose powder with a chasen, or bamboo whisk, in a tea bowl known as a chawan. A sifter will help break apart any clumps in the tea powder as you use the chashaku to carefully scoop the powder into the chawan. If you’re like me, you’ll find these traditional parts of the process make the slow ritual of making matcha tea as relaxing as the drink is satisfying.
You can drink matcha tea both warm and cold, by itself or with accompaniments like almond milk, half & half and honey or agave sweetener. I prefer mine as a Matcha Tea Latte, thanks to Bon Appetit; enjoyed warm with a dash of almond milk, making the drink completely dairy-free. As you’ll see in the recipe below, there’s room for a little experimenting on what flavor and temperature you prefer to enjoy yours at home.
Lastly, upon my recent infatuation with all things matcha tea, I stumbled upon this great post that goes into further detail about the nutrition side of things, as well as the importance of storing your matcha tea carefully, as its sensitive to light and it’s actually quite delicate. Definitely worth a read as you welcome matcha tea into your daily and weekly routine. Truly, MKR
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There are two things in life I will never give up; one of them is coffee. So when Nespresso reached out about their new VertuoLine, well lets just say I didn’t blink. You see I’ve actually had their original machine for years, and while it’s still lovingly used on a weekly basis I was anxious for the upgrade. Mainly because the VertuoLine not only brews the espresso I’ve come to know and adore, but also full cups of coffee. And this new and improved capability brings my ability to easily make a summer time favorite, caramel iced coffee. The sweetness of homemade caramel syrup (which is ridiculously easy to make so never buy it), combined with frozen Nespresso coffee cubes (I suggest making tons of these and storing them for easy future use), and fresh Nespresso coffee topped off with a little cream…it just doesn’t get any better than that. truly, MKR