by Sasha + Javi
tahini matcha del sol
serves 1
ingredients
1/2 tsp Matchaful organic matcha powder, sifted if possible
1 dash cinnamon, to taste (optional – cardamom is also a delicious addition)
1/2 tsp maple syrup or honey, to taste (optional – could also sub monk fruit or lucuma powder)
1/2 Tbsp ghee, grass fed butter or coconut oil (only use if serving warm)
1/2-1 tsp tahini, coconut butter or almond butter, to taste/to desired consistency
1/2 tsp vanilla extract, to taste (optional)
1/2 tsp cacao butter or cacao lab (optional)
1/2-3/4 cup filtered water, boiled and cooled slightly (so as not to burn the matcha)
1/4-1/2 cup house made almond milk (see below), warmed on the stove lightly if serving warm
instructions
Place everything except almond milk in blender – liquids/warm water last.
Blend for a few seconds on high until fully combined before adding almond milk – blend again until mixed well and frothy.
Enjoy warm, or store in airtight container overnight (only store if fully cooled first, without honey or ghee/oil).
house made almond milk
makes 4-8 servings
ingredients
1 cup almonds, blanched/peeled (if possible, not necessary)
4 cups filtered water, to taste
1-2 Tbsp maple syrup or 1 large soft date, to taste
1-2 tsp vanilla extract, to taste (optional)
1 dash cinnamon (optional)
instructions
Soak almonds in filtered water for 8 hours/overnight in the fridge, covered.
Drain, rinse, and peel if possible (if not already blanched).
Blend everything in a high speed blender until well combined.
Strain the liquid using a nut milk bag, cheesecloth or fine mesh strainer and place almond pulp aside to dry slightly before storing in airtight container – spread on toast or use in oatmeal, cookies, date balls!, etc.Store in airtight container in fridge for up to 4 days.
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