Matcha coconut cream

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Go to the profile of Eminé Ali Rushton
May 25, 2016
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Makes one small bowl

Ingredients:

200g coconut milk
½ cup cashews
6 drops vanilla essence or seeds of one vanilla pod
2 heaped teaspoons matcha powder
Pinch mineral rich salt

Method:

Put all ingredients into a high-speed blender (I use a vitamix S30) and process until you have a thick smooth consistency. You will need to use the tamper and stop and scrape also between blitzing.

Keep in the fridge for up to 3-4 days. Use to top pancakes, with seasonal fruit or, if you keep it really chilled, as a sugar free ice-cream alternative.


Go to the profile of Eminé Ali Rushton

Eminé Ali Rushton

Health + Wellness Director, Psychologies

Health + Wellness Director and Author, Eminé Ali Rushton is interested in only one type of health – holistic. Holistic health is about completeness. It is a full circle that joins the dots of ‘you’ – a way of living that reintroduces your mind to your body to your spirit. To help you live happier, healthier and more balanced lives, we have created #360me – a completely holistic approach to wellness – and are working with some of the world's leading authorities in nutrition, psychology, fitness, ethical living, yoga, and wellness, to provide you with inspiration and support, every month for the next year.

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