As you know I’m currently taking some time off from the blog but I have lined up some guest posts for you during this time. Today I’m happy to have Ceri from Natural Kitchen Adventures sharing her incredible recipe for Matcha Lime Mousse (and if you’ve been following me on Instagram you know how much I’m loving Matcha these days!)

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I’m Ceri from Natural Kitchen Adventures and I’m thrilled to be guest posting for Naz today. As a matcha green tea drinker (I’ve seen her Instagram pics) I know she’ll love this easy recipe I’ve blended up for her readers today!

Matcha matcha matcha. It’s everywhere right now. Actually, it probably has been everywhere for some time, but I only picked up on this green trend last year. In fact in that time you could say I’ve become a little obsessed with this vivid potent, ground green tea powder. Rightly so, it has some incredible health benefits. It’s also an amazing green colour.

Recently I posted a ‘how to’ guide for the perfect almond milk latte and for weeks I’ve also been adding it into breakfast smoothies, noticing bloggers and instagrammers add it to yoghurt or porridge, and I even used it to dye icing for a natural cake, green. I’ve been cooking with it a fair amount in my chef job for a healthy café too, trialling recipes for raw cheesecake, coconut macaroons and cookies. The only problem with cooking it, is that once baked with honey or coconut sugar (my natural sweeteners of choice) the vivid green colour tends to get a bit dull. I’ve decided the best way to enjoy the vibrant green of matcha is to use it raw.

This incredibly simple mousse, is a great way of getting in your suggested daily dose (1/4-1/2 tsp) of matcha. This daily dose is reported to boost metabolism, offer antioxidants to fight off free radicals that cause aging, and the amino acid L-theanine it contains can give you a sustained 4-6 hour energy boost without the jitters. It also improves concentration and reduces stress. Brilliant stuff. Isn’t it always better to get these benefits from a food source rather than a supplement? The facts a natural chef’s dreams are made of!

Matcha is bitter, and the rules of balancing flavour in cooking suggest that if something is bitter (or sour) you need to add sweet and fat to balance the flavour. Honey for sweet and avocado/coconut oil for fat are therefore the perfect partners for matcha in this recipe.

Matcha Lime Mousse

Ingredients:

(Serves 2, generously)

• 1 large ripe Hass avocado (approx 180g/6.5oz of avocado flesh).
• Juice from 1 + 1/2 limes, plus zest from 1/2 of a lime for decoration.
• 50g/2oz raw/local honey.
• 50g/2oz extra virgin coconut oil.
• 1/2 tsp green tea matcha powder.
• 1/2 Tbsp pistachio nuts, ground to a dust.

Method:

Place avocado flesh, lime juice, honey, coconut oil and matcha powder in a blender (a tall jug with a hand held immersion blender is perfect if you don’t have a high powdered blender). Blend ingredients together until fully combined.

Transfer to 2 small ramekins, smoothing over the top as much as possible with the back of a spoon.

Cover and place in the fridge for an hour to set.

When ready to eat, sprinkle over the pistachio dust and lime zest to serve.

N.B: Well covered these will keep in the freezer for up to a month and in the fridge for a few days. The avocado may go brown over time so it’s best to eat this within 24 hours of making.

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Ceri Jones is a 30-something Londoner and was recently lucky enough to make her passion for wholesome food her living by training as a Natural Chef in California. Ceri now works as a natural chef, food writer and whole food cooking instructor. Ceri has written her blog Natural Kitchen Adventures which focuses on whole foods, paleo and gluten-free recipes, since 2011. Through her blog she explores new ingredients, cuisines and recipes, one kitchen adventure at a time. You can connect with Ceri via her blog, Facebook, Instagram or Twitter.