Spring Green: Minty Matcha Cocktail (or Mock-tail)

 

minty matcha cocktail

Minty Matcha Cocktail
(makes two cocktails)

4 tsp. fresh lemon juice
4 tsp. fresh lime juice
4-5 tsp. honey (to taste)
10 fresh mint leaves
1 tsp. Leaf & Ardor matcha green tea
2 shots of vodka
1/4 cup hot water
ice cubes
2 lemon slices (garnish)
2 lime slices (garnish)

 

1. Mix honey and matcha powder together to form a paste.
2. Muddle together the mint, lemon juice, lime juice, and matcha paste in a glass or with a mortar and pestle.
3. Add hot water to the mixture. Stir together.
4. Add vodka and ice.
5. Stir or shake, pour into glass, and add fresh mint or lemon and lime as garnish.

If you would like to enjoy this as a mock-tail simply replace the vodka with sparkling mineral water.

The Vegan Tea Sandwich

Raw Vegan Tea Sandwich

I feel contented when I find raw, dairy-free and gluten-free versions of my favorite foods, especially when they’re as scrumptious as these cashew “cheese” tea sandwiches. As much as I love traditional afternoon tea accompaniments: scones, crumpets with clotted cream, or tea sandwiches, I also pay attention to what my body needs and likes. These healthful, raw tea sandwiches are delicious and ideal for people like me, with sensitivities to dairy and gluten.

While exploring, looking for unique allergen-free tea pairings, business partner, Cristina and I found recipes for raw tea sandwiches via the Rawmazing blog and the Raw Food Real World cookbook. Inspired by their recipes, this is what I created:

3 cups of cashews, (first soaked in filtered water for 3+ hrs.)
1/4 cup of freshly squeezed lemon juice
1 teaspoon of fresh lemon zest
1/4 cup of nutritional yeast flakes
3/4 teaspoon pink Himalayan sea salt
2 minced scallions, all of the white part + an inch of green
Cucumbers (sliced with a mandolin)
Golden beets (peeled and thinly sliced with a mandolin)

Blend ingredients in food processor till the consistency of ricotta cheese; could then add 1/4 cup of finely minced cucumber and a bit of tarragon or the fresh herb of your choice.

Spread 1/2 to 3/4 teaspoon or more onto each round of cucumber and golden beet. Serve either open-faced with micro-greens or herbs on top, or stack the beets and cucumbers sandwich-style; you could even go wild and make it a triple-decker. 🙂

NOTE: this raw, vegan, gluten-free, dairy-free tea sandwich is delicious paired with Leaf & Ardor Moroccan Mint Green Tea or our Matcha Genmaicha Tea.

Here’s to your happiness & good health ~

Connie