Mi novio recently told me the smartest thing ever. He claims cha in Japanese is “tea.” Think about it: kombuCHA. MatCHA. It’s also not a far cry from chai, which means “tea” in languages such as Arabic and Hindu (based on my very quick research). Brilliant.
I am becoming more comfortable with matcha as I learn how to combine it with other flavors. Initially, it seems like it wouldn’t pair well with anything else, but after trying Matcha Marketplace oatmeal packets, I see that it’s far more cooperative than I realized. As matcha becomes more popular here in the USA, I think we will see it incorporated into increasingly unexpected products. Are Matcha Skittles in our future?? 😜
Here’s my contribution to this new matcha trend. Lime brightens up the matcha flavor to transform it from earthy and bitter to sweet and summery. And strawberries, because why not? I decided to dice my strawberries relish-style, but you could serve yours whole or halved or quartered or cut into little intricate dolphin shapes–whatever pleases you. 😂
While I originally envisioned this as a stovetop recipe, I’ve recently realized that matcha tastes better in overnight recipes. I don’t know what it is about sitting in the fridge for a few hours, but it does wonders to the unusual flavor of matcha. It subdues the bitterness and leaves you with a sweet oatmeal with a pleasant matcha flavor.
- [eats] this chocolate-strawberry toast with pistachios by Maikin Mokomin looks life-changing and I can’t wait to try it!
- [eats] the American-style slices by Follow Your Heart are definitely the best vegan substitute for your classic American meals (*cough* on a burger *cough*)
- [people] my kindred spirit @christinetaffe 💕 has the most beautiful Instagram feed
What you'll need:
- 1/2 cup milk of choice (coconut recommended)*
- 1/4 cup quick cook steel cut oats*
- 1/3 cup pureed or grated zucchini or yellow squash (optional**)
- 2-3 tsp matcha green tea powder
- 1 tbsp maple syrup
- juice of one lime
- 1-3 tsp chia seeds
- pinch of salt
- 2-5 fresh strawberries, for topping
How to make it:
- Combine all ingredients except strawberries in a container with a lid (such as a mason jar or Tupperware) and stir, or cover with lid and shake vigorously.
- Store overnight or for at least two hours in a fridge.
- In the morning, serve cold or heat up on stove or in microwave (1 min and 30 seconds is perfect). Top with strawberries; I diced mine into a relish.
Just an FYI:
*You can make this with rolled or quick oats by increasing the liquid to 2/3 cup and the oats to 1/2 cup. **Squash is for texture and nutritional reasons. Feel free to omit.