Matcha coconut cream
Nutritionist Eve Kalinik raises her cup to the compelling and potent healing properties of green tea. See more in our July issue.
Makes one small bowl
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
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.