Matcha Vanilla & Lime Upside Down Breakfast
This is a recipe I created weeks and weeks ago using an amazing matcha flavoured granola from The Unrefined. It was just supposed to be an Instagram post but we took so many photos that we liked I decided I would do it as a blog post as well. It has taken me way too long to finally get around to uploading this recipe so I am happy I am finally getting around to doing it now.
Some of you may already know that I do not consume caffeine. I avoid it mostly for health reasons and also because I like my energy to come from the food I eat and not a fake energy given to me by caffeine and the likes. Caffeine is definitely not on the cards for people with a history of anxiety, but to be fair I have never really been a fan of coffee or tea so avoiding caffeine comes very easily and naturally to me. I do not drink coffee or tea and I most certainly stay away from caffeinated soft drinks and energy drinks. Being a dental hygienist, soft drinks are my pet hate. They are in my opinion the single worst thing you can do to your teeth. A little bit of caffeine in small amounts is fine for me but it always has to be combined with food.
Matcha contains about 1/4 of caffeine compared to regular coffee and since the drink is so rich in nutrients and antioxidants it helps to slow the release of caffeine into your system creating a much more gentle and steady boost of energy that does not wreck havoc on your body. In terms of the nutritional profile of matcha it is very impressive. Many people have dubbed matcha to be a superfood. I still do not drink matcha myself but hiding in tiny amounts of matcha powder into a healthy nutrient packed dessert or breakfast has no effect on me because the extra nutrients from the food I am combining it helps to neutralise the effect of the caffeine even more. It also makes me feel like I am more on trend with the matcha health craze!
The recipe I am sharing has granola at the base, I used a matcha flavoured granola from The Unrefined but you can use any granola you like, my home made soy vanilla yogurt and a lime and matcha smoothie on top! You can find the recipe for the yogurt here https://talidavoinea.au/vegan-vanilla-custardyogurt/ You can keep left overs for the yogurt stored in the fridge for up to a week. You can read a little more about it in the above link. I think its an interesting spin on breakfast in the morning. Hope you enjoy the recipe!
| Matcha Vanilla & Lime Upside Down Breakfast | Print |
- BASE:
- matcha favoured granola from The Unrefined or your favourite granola.
- SOY YOGURT:
- 1 packet organic silken tofu
- 2 TBSP maple syrup
- juice half lemon
- drop vanilla extract
- MATCHA SMOOTHIE:
- ½ cup coconut water
- 1 cup spinach
- 1 frozen banana
- flesh ½ avocado
- juice of 1 lime
- ½ tsp matcha green tea powder
- 2 tsp maple syrup to sweeten
- For the soy yogurt: Combine all ingredients into a blender and blend for a few seconds until smooth. Empty yogurt into a glass jar and set aside. Left overs can be stored in the fridge for a week.
- For the smoothie: Combine all smoothie ingredients in a blender and blend until smooth. Add more coconut water if you want a runnier consistency.
- To assemble: Place a few big tablespoons of granola at the base of your jar of choice, add your soy yogurt and top with the matcha smoothie. Enjoy!
