healthy cooking

Green Tea Matcha Rice Pudding Pots

I am big fan of matcha, love the flavor and the texture either in frothy tea, smoothies, pastry or hot lattes, everything taste delicious!

Matcha is a type of powdered green tea. The green tea leaves are shaded from the sun for the last few weeks of their growth, increasing the chlorophyll content and creating a gorgeous green color. Then, the leaves are carefully ground with stone grinding wheels to produce a fine powder.

Matcha is amazing because it is packed with antioxidants. Some of the  benefits are:

  • Boosts metabolism and burns calories
  • Detoxifies effectively and naturally
  • Calms the mind and relaxes the body
  • Is rich in fiber, chlorophyll and vitamins
  • Enhances mood and aids in concentration
  • Provides vitamin C, selenium, chromium, zinc and magnesium
  • Prevents disease
  • Lowers cholesterol and blood sugar

Today, I made rice pudding but instead of traditional ingredients like butter, vanilla or cinnamon I used coconut cream(light), extra virgin coconut oil and matcha powder.

This is Matcha Rice Pudding with Coconut, perfect balance of flavors!

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I chose Arborio rice for my pudding because it gives me that smooth and creamy texture. You can use your favorite type of rice or any other available in your pantry.

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Makes 4 servings

Ingredients:

  • 1 cup arborio rice
  • 4 cups of water
  • 2 tsp matcha green tea powder
  • 3 cups unsweetened organic soy milk
  • 2 tsp coconut oil
  • 2 tbs light coconut cream(optional)

Note: This recipe doesn’t contain any additional sugar.

Measure and rinse the rice. Using heavy bottom saucepan bring water to boil, add rice, pinch of sea salt and cook for approximately 20 min.

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When water is almost evaporated but rice still uncooked,

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add soy milk, coconut oil, coconut cream and continue to simmer.

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Tip: It’s very important to scrape the bottom of the pot frequently so the rice doesn’t stick and harden.

When pudding is done add matcha powder and combine.

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Let it cool for a few minutes.

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Divide the rice pudding in the pots.

Personally, I love this pudding hot or warm but it tastes great when is cool too.

Aroma of this pudding is irresistible and texture, very creamy and super smooth.

Enjoy!

 

 

 

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Gluten Free Egg Cups with Turnip Greens and Cottage Cheese

Today I’m exploring another healthy greens, turnips!
Turnips are super greens. They are packed with vitamin: A, C, K, Folate, Ca, Copper, Manganese, Lutein and Beta-Carotene.
Turnips are also leader in non acidic or alkaline foods, which is another reason to add this amazing greens to healthy nutritional diet.
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Turnip greens contain about 4 times more calcium than a much less bitter-tasting cruciferous vegetables like cabbage or mustard greens. For total glucosinolate content, turnip greens outscore cabbage, kale, cauliflower and broccoli among the most commonly eaten cruciferous vegetables. That fantastic glucosinolate content brings with it some equally fantastic health benefits. The glucosinolates in turnip greens are phytonutrients that can be converted into isothiocyanates (ITCs) with cancer-preventing properties.
You can buy turnip greens bunch on the farmers market or already packed-precut in supermarkets, whatever is more convenient for you.
This recipe doesn’t contain any flour, it is gluten free.
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Pre boiled and baked turnip greens have very nice peppery aroma. They are not bitter and they perfectly pair with eggs and cheese.
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Makes 6 medium egg cups
Ingredients:
1/2 lb fresh turnip greens, chopped
4 organic eggs
1 medium cup low fat cottage cheese
A little olive oil, salt and pepper to taste
Preheat the oven to 375F .
In a heavy pot bring water to boil. Add the turnip greens in the pot.
Cook the turnip just until wilted, about 4-5 minutes.
Use colander or spatula to pack in the greens. Drain the excess water really well, ( is important step). Let it cool for a few minutes.
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In a mixer bowl, whisk the eggs until light and fluffy. Add the turnip greens and cheese to the eggs. Stir to combine. Season to taste.
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Add a few drops of olive oil to each cup.
Divide mixture evenly among the 6 medium muffin cups.
Bake for about 27-29 minutes or until it’s well set and a tester/toothpick inserted in the center comes out clean.
This recipe is delicious breakfast idea or mid day craving snack, packed with protein and healthy dark leaf greens.
Enjoy!