I know I’ve been gone but I had exams at school yesterday and I was busy studying, so there was no time to cook or post. I only prepared plain salads and legumes that had no particular interest. I only cooked because I had to; fuelling my body to be able to study instead of enjoying myself. This is why I think I haven’t prepared anything of interest to post here. I did make some delicious matcha ice pops using the rest of the cream taken from the passion fruit tarts. If you have some extra cream from that recipe then don’t have any second thoughts. Just add a spoon of matcha and add the cream mixture in ice cube trays to freeze. These will become wonderful ice pops which will keep you enjoyingly refreshed, while at the same time fuelling you with energy. I don’t drink coffee, and if you’re studying 8-10 hours per day you definitely need something to boost and awaken you. This is what matcha does for me, along with helping me focus, while the energy taken from matcha’s theophylline is stable and lasts for hours without exhausting me and forcing me to the next dose of caffeine. In addition, I sleep like a baby at night, which doesn’t happen/isn’t the case with caffeine. Finally, coffee increases cortisol levels in your body, the stress hormone, and I already have a lot of stress with studying, so I don’t want the extra stress from the coffees to burden me. I have a lot of matcha when I study, mainly in the form of iced latte in which I put a bunch of ice cubes and coconut milk in the blender and blend. These ice-pops were an enjoyable way to I consume matcha for me with no particular effort this very hot week. If you make matcha ice cubes, another nice idea is to add them in a glass of milk and drink it after they melt.
Ingredients for about 15 ice-pops
for the cream:
- 100 grams cashews soaked overnight
- 3 spoons of maple syrup
- 1 tsp of organic vanilla extract
- ½ cup of coconut or almond milk
- 1 tablespoon Matcha Maiden
Blend all the ingredients for the cream in a blender until they become a thickened cream. The cream can be maintained in the refrigerator in an airtight jar. Pour the cream into the ice trays and freeze in the freezer for at least 4 hours.