Matcha Benefits & Recipes (Vegan/Plant-based) | JessBeautician AD

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Discover the range of matcha flavours at The Matcha Reserve here: This video is kindly sponsored by The Matcha Reserve.

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The Matcha Reserve:
Matcha powders:
Matcha whisk:
Matcha kit:

Stackable storage jars:
Eaziglide saucepans:
Glass straws:
Vitamix Blender:
Measuring cups:
Measuring spoons:
Loaf tin:
Ice-cream scoop:
Magimix Food Processor:

3 scoops The Matcha Reserve Caramel Matcha:
200ml Oatly Barista milk:
Measure out the milk and heat gently in a saucepan. Add 2-3 scoops matcha in the bowl and using the whisk, press down on the matcha to break up any lumps. Next, pour in around 1 tbsp hot water and using an up-down ‘W’ motion, whisk the matcha into a paste. Add it to cup and then pour in the warm milk, froth before serving if desired, and stir.

3 scoops The Matcha Reserve Peppermint Matcha:
300ml Oatly milk:
Ice cubes
Add 3 scoops of matcha in the bowl and using the whisk, press down on the matcha. Next, pour in around 1 tbsp hot water and using a ‘W’ motion, whisk the matcha into a paste. Add a handful of ice cubes to a glass, pour in the milk, then pour in the matcha and stir.

1 cup dates:
1 cup raw almonds:
1/4 cup raw cacao powder:
1/4 cup cacao nibs:
1/2 tsp vanilla powder:
Pinch salt
1 tbsp rice syrup:
1/4 cup grated coconut:
1 tsp The Matcha Reserve Original Matcha:
Add the dates, soaked in hot water for 15 minutes then drained, into a food processor, then add in the almonds. Pulse until the mixture begins to stick together, then add in the raw cacao powder, cacao nibs, vanilla powder and salt, then blend that up together. Lastly add in the brown rice syrup and blend it up again. In a separate bowl, add the grated coconut and The Matcha Reserve Original Matcha powder, and mix that up until the coconut is coated in the matcha. Take around 1 tbsp of the mix at a time and roll it into balls between the palms of your hands, wetting your hands in between each one, then roll it through the matcha-coconut coating. Store in the fridge for up to 4 days.

2 cans coconut milk, (cream only, not liquid) chilled:
1 cup cashews, soaked:
1/4 cup coconut sugar:
1/4 cup maple syrup:
1 tbsp The Matcha Reserve Vanilla Matcha:
1 tsp vanilla powder:
Pinch salt
The night before, place the cans of coconut milk in the fridge to chill, place a freezer proof dish in the freezer and soak the cashews overnight or for at least 4-6 hours, then drain. Scoop the coconut cream that’s settled on the top of the cans to the blender, do not add the liquid but reserve for use in smoothies, followed by the cashews, coconut sugar, maple syrup, matcha, vanilla powder and salt. Blend on a high speed for around 4 minutes until the mixture is completely smooth and creamy. Transfer directly to the freezer proof dish, cover with tin foil and then place it back in the freezer. Leave to set for 4 hours then serve. Store in the freezer for up to 10 days, covered well then leave at room temperature for 10 minutes before serving.


Disclaimer: This video is sponsored by The Matcha Reserve. As always, opinions are 100% honest and my own. Some of the links above may be affiliate links, which means I may receive a small commission from any items purchased through these links.

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