By now, you’ve probably come full circle to realize that I love adding ingredients to recipes where they wouldn’t normally be found. What can I say, I like being artful and imaginative in the cocina!
Especially when it comes to using “anti-ageing” ingredients like matcha.
It isn’t my first rodeo when it comes this superfood. I’ve talked about matcha before here, and here and here. However, I’d been wanting to get adventurous and experiment with it in a savoury lunch or supper dish for many moons. It is such an effortless way to add incredible flavour (its taste is full-bodied, vegetal and astringent but offers a lingering sweetness) as well as a hardcore dose of antioxidants. This is why I’m mad about matcha.
I’m generally disinclined to use the term“anti-ageing” and use it reluctantly as I find it overused and hate the idea of fighting against ageing, which is a natural and beautiful thing. Like how I happen to think that crow’s feet are beautiful in so many ways. To me, they symbolize genuine joy, laughter and expressiveness, serve as a reminder that with age comes wisdom and are also a natural consequence of having a megawatt smile. They also communicate so much emotion. My loved ones’ crow’s feet are one of my favourite features about them. So, when I employ the term “anti-ageing”, what I mean by it is that it slows the ageing of your body’s insides (and outsides to be scientifically correct) while helping stave off diseases associated with ageing. Now, let’s climb out of this rabbit hole.
A word about matcha.
All tea plants belong to the species Camelia sinensis. Amongst the 3 types of tea (green, black and oolong), green tea is the one that is the least processed, which leaves it with the highest levels of polyphenols (and thus antioxidant capableness). 250 ml of green tea contains approximately 50 to 150 mg of polyphenols (antioxidants), the most studied of which is EGCG (epigallocatechin gallate), which is especially puissant. Matcha is a special type of green tea that is used ceremoniously in Japan and that is made up of tea leaves ground into a fine powder, as opposed to the pan-fried tea leaves of Chinese green tea (e.g. jasmine tea). Research from Colorado University has shown that the amounts of EGCG in matcha are 137 times higher than in Chinese green tea. Moreover, studies have advanced that the polyphenols in green tea could lessen the risk of certain cancers such as those of the stomach, esophagus and skin and prevent against blood clots. All in all, this powder renders it simple to up your antioxidant ante.
This recipe contains multi-benefit matcha, calcium-rich sesame seeds, immune-boosting garlic, onions and mushrooms and brain-healthy avocados.
- 1 1/4 cup brown rice
- 1 tbsp. matcha
- 2 tbsp. black sesame seeds
- 250 g mixed organic Asian mushrooms (enoki mushrooms, beech mushrooms & oyster mushrooms)
- 1 medium yellow onion
- 2 garlic cloves
- 1 large avocado, cubed
- 1 tbsp. non-GMO tamari sauce
- 1 tbsp. toasted sesame oil
- Add 2 1/2 cups of water to your brown rice and bring to a boil. Reduce heat and once rice has cooled slightly, stir in the matcha powder (do not add in the matcha when the water is boiling as this destroys some of its beneficial compounds).
- In a skillet, add the garlic and onion to the toasted sesame oil. Once onions are translucent, add in the mushrooms.
- When mushrooms are cooked to your liking, add the mushroom mixture to the rice, along with the tamari sauce and sesame seeds.
To turn this side dish into a meal, simply top with some cubed tofu or some organic wild salmon.