Low Carb Cranberry Cooler – Low Fat

Ingredients:1/4 cup pure, unsweetened cranberry juice3/4 cup club soda or sparkling mineral water10-15 drops (about 1/8 teaspoon) of liquid stevia extract (amount may depend on your specific brand of stevia)Instructions:Stir the stevia into the cranberry juice. Add the club soda.Makes one cup.

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Ingredients:

  • 1/4 cup pure, unsweetened cranberry juice
  • 3/4 cup club soda or sparkling mineral water
  • 10-15 drops (about 1/8 teaspoon) of liquid stevia extract (amount may depend on your specific brand of stevia)

Instructions:

  1. Stir the stevia into the cranberry juice. Add the club soda.
  2. Makes one cup.

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Spicy Bok-Choy & Shrimp With Mixed Veggies Stir-Fry (Lean, Low-Carb Dinner Choice) – Low Fat

Ingredients:Ingredients:2 cups Bok-Choy (rinsed and cut/sliced)1/2 medium Onion (diced)3 Garlic Cloves (chopped/crushed/very thinly sliced)1/2 teaspoon Fresh Ginger (peeled and crushed)1 Green Pepper (sliced or chopped)1 Large Celery Stalk (sliced into smaller pieces)1 1/2 cups Mixed Frozen or Fresh Veggies (Broccoli, Cauliflower, Brussel Sprouts(if you like these) & a Fewcup You may also add in ¾…

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Ingredients:

  • Ingredients:
  • 2 cups Bok-Choy (rinsed and cut/sliced)
  • 1/2 medium Onion (diced)
  • 3 Garlic Cloves (chopped/crushed/very thinly sliced)
  • 1/2 teaspoon Fresh Ginger (peeled and crushed)
  • 1 Green Pepper (sliced or chopped)
  • 1 Large Celery Stalk (sliced into smaller pieces)
  • 1 1/2 cups Mixed Frozen or Fresh Veggies (Broccoli, Cauliflower, Brussel Sprouts(if you like these) & a Few
  • cup You may also add in ¾ of Babycorn & Water Chestnuts (this will however higher the carb content/sugar co
  • 1/4 teaspoon Chili Powder
  • 1/4 teaspoon Cayenne Pepper
  • 1/2 teaspoon Black Peper
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Garlic Powder
  • Crushed Red Pepper Flakes (anywhere from 1/8tsp- more depending on how spicy you like it!!!!)
  • 1 envelope Stevia (I use PureVia because it doesn’t leave a bitter aftertaste or change flavors/texture wh
  • cup Combine all of the spices listed above in a small and mix them together!**
  • 4 tablespoons Soya Sauce
  • 1 tablespoon Black-Bean Sauce
  • 1 tablespoon Oyster Sauce
  • 16 Large Frozen or Fresh Shrimps
  • 1 tablespoon fresh Lemon Juice
  • 10 drops Toasted or Regular Sesame Oil

Instructions:

  1. Heat
  2. frying
  3. heat
  4. Mixed
  5. Frozen
  6. mix
  7. top.
  8. mix
  9. stir-fry.
  10. top
  11. mix.

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Matcha-Mint Sparkler recipes – Low Fat

Matcha in the morning, matcha at night, matcha all through the day! This lime-mint-matcha combo is a great morning or afternoon pick-me-up, or add a splash of rum for a bright and refreshing cocktail.Ingredients:2 limes, divided2 tablespoons sugar3 tablespoons mint leaves, divided2 teaspoons matcha (green tea powder)Instructions:Slice 1 lime in half, then slice 2 wedges…

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Matcha in the morning, matcha at night, matcha all through the day! This lime-mint-matcha combo is a great morning or afternoon pick-me-up, or add a splash of rum for a bright and refreshing cocktail.

Ingredients:

  • 2 limes, divided
  • 2 tablespoons sugar
  • 3 tablespoons mint leaves, divided
  • 2 teaspoons matcha (green tea powder)

Instructions:

  1. Slice 1 lime in half, then slice 2 wedges from 1 half and reserve for garnish. Juice remaining 1 1/2 limes to yield 2 Tbsp. juice. Combine lime juice, sugar, and 2 Tbsp. mint leaves in a measuring cup or cocktail shaker. Muddle mint with the back of a spoon. Let sit 5 minutes.
  2. Meanwhile, pour 1/2 cup water into a small bowl. Sift matcha through a fine-mesh sieve into water and whisk until smooth. Whisk matcha into mint mixture, then divide between 2 glasses filled with ice. Top with sparkling water. Garnish with lime wedges and remaining 1 Tbsp. mint.

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Healthy banana and matcha ice cream – Low Fat

Ingredients:Serves 2:3 frozen bananas1 spoon of matchaTopings:5 RaspberriesInstructions:Easy and quick. There is not much to it.Wiz three bananas in a processor until smooth and a little spoonful of matcha tea powder. Don’ t wiz up for too long or you will end up with a frozen smoothie.Add topping of choice, I chose raspberries, though dark…

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Ingredients:

  • Serves 2:
  • 3 frozen bananas
  • 1 spoon of matcha
  • Topings:
  • 5 Raspberries

Instructions:

  1. Easy and quick. There is not much to it.
  2. Wiz three bananas in a processor until smooth and a little spoonful of matcha tea powder. Don’ t wiz up for too long or you will end up with a frozen smoothie.
  3. Add topping of choice, I chose raspberries, though dark chocolate work lovely.

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Green Tea-Poached Pears with Matcha Cream – Low Fat

Ingredients:1/4 cup matcha cream, (recipe follows)4 cups water1 1/2 tablespoons green tea leaves, preferably sencha1 cup sugar1 tablespoon chopped crystallized ginger1/2 teaspoon almond extract4 firm, ripe anjou or bosc pears, peeled, halved and cored1 tablespoon sliced almonds, toasted

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Ingredients:

  • 1/4 cup matcha cream, (recipe follows)
  • 4 cups water
  • 1 1/2 tablespoons green tea leaves, preferably sencha
  • 1 cup sugar
  • 1 tablespoon chopped crystallized ginger
  • 1/2 teaspoon almond extract
  • 4 firm, ripe anjou or bosc pears, peeled, halved and cored
  • 1 tablespoon sliced almonds, toasted

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Okayu with Edamame, Porcinis, and Matcha Salt – Low Fat

Okayu is a Japanese porridge renowned for its abilities to cure anything from garden-variety stomach ailments to hangovers. Curing properties aside, I just love it as a savory breakfast. To make okayu, you cook rice in a larger amount of liquid than is used to make typical rice dishes: you want the result to be…

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Okayu is a Japanese porridge renowned for its abilities to cure anything from garden-variety stomach ailments to hangovers. Curing properties aside, I just love it as a savory breakfast. To make okayu, you cook rice in a larger amount of liquid than is used to make typical rice dishes: you want the result to be “soupy”. There are many ways to make okayu, but generally it is quite plain, with white rice, water, and maybe a little poached chicken. Here I’ve used more nutritious brown rice and added some flavorful stock, vegetables, and garnishes. p.s. The idea for the matcha salt is from Eric Goyer’s wonderful book, The Breakaway Cook.

Ingredients:

  • 1 cup short grain brown rice, rinsed
  • 4 cups homemade vegetable stock, chicken stock, or water
  • 2-4 cups water
  • 1/2 cup dried mushrooms (i used porcinis; feel free to use another variety such as shiitakes)
  • 1 cup shelled edamame
  • 4 tablespoons minced green onions- for serving
  • 4 tablespoons minced all-natural pickled ginger (sushi ginger)- for serving
  • Matcha salt- for serving (recipe follows)
  • 1 teaspoon course sea salt
  • 2 pinches powdered matcha green tea

Instructions:

  1. Place brown rice and 4 cups of the stock or water in a large pot on the stove. Add 2 more cups of water and bring to a boil.
  2. Reduce the heat to a simmer and cook for 45 minutes- 1 hour. Add the additional 2 cups of water only if too much water is getting absorbed; remember that you want the end result to be “soupy”.
  3. Add the edamame and the dried mushrooms and cook for another 30-45 minutes, again adding additional water if necessary.
  4. When it has finished cooking, scoop the okayu into individual serving dishes and top each one with 1 tablespoon each of the minced green onion and the pickled ginger. Add a generous sprinkling of the matcha salt and serve.
  5. Mix the salt and the matcha in a small bowl. Use as a finishing salt for the okayu.

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Matcha Kasutera Honey Sponge Cake – Low Fat

Ingredients:125 grams German #550 flour10 grams Matcha tea powder50 grams Honey50 grams Green tea drink5 Eggs140 grams Caster sugarInstructions:bakingboil.StirPreheatwhiskdissolved.beatthicken.whiskingwhisk,BeatwhiskbakebrownCool

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Ingredients:

  • 125 grams German #550 flour
  • 10 grams Matcha tea powder
  • 50 grams Honey
  • 50 grams Green tea drink
  • 5 Eggs
  • 140 grams Caster sugar

Instructions:

  1. baking
  2. boil.
  3. Stir
  4. Preheat
  5. whisk
  6. dissolved.
  7. beat
  8. thicken.
  9. whisking
  10. whisk,
  11. Beat
  12. whisk
  13. bake
  14. brown
  15. Cool

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Marshmallow Peeps – Low Fat

Ingredients:3/4 cups cold water2 packets unflavored gelatin powder1/2 cup colored sanding sugar3/4 cups sugar1/2 cup light corn syrup1 pinch saltAdditional flavorings (liqueur, herb sprigs, citrus zest, matcha green tea powder, vanilla extract)1 tablespoon chocolate chipsInstructions:In the bowl of a stand mixer or other large bowl, whisk together 1/2 cup of water with the 2 packets…

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Ingredients:

  • 3/4 cups cold water
  • 2 packets unflavored gelatin powder
  • 1/2 cup colored sanding sugar
  • 3/4 cups sugar
  • 1/2 cup light corn syrup
  • 1 pinch salt
  • Additional flavorings (liqueur, herb sprigs, citrus zest, matcha green tea powder, vanilla extract)
  • 1 tablespoon chocolate chips

Instructions:

  1. In the bowl of a stand mixer or other large bowl, whisk together 1/2 cup of water with the 2 packets of gelatin and set aside. (If you’d like to make boozy Peeps, replace 2 tablespoons of water with 2 tablespoons of liqueur.)
  2. Lightly spray your Peep mold with cooking spray and set it aside. Have a piping bag, rubber spatula, and any additional flavorings like extracts, zest, or powders standing by. Also, place the sanding sugar on a plate and set it aside.
  3. In a medium pot, stir together the remaining 1/4 cup of water, the sugar, the corn syrup, and the salt. If you’d like to infuse your Peeps with herbs, place a sprig in the mixture but don’t break it up at all because it will be difficult to remove.
  4. Heat the mixture over medium heat to 240° F. Remove it from the heat, and if you’re using herbs, remove them with tongs. Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, increase speed to high and let it mix for 10 to 12 minutes, until lukewarm and fluffy. Add an additional flavorings — 1/4 teaspoon citrus zest, 1 tablespoon matcha green tea powder, or 2 teaspoons vanilla extract — in the last minute of mixing.
  5. Immediately scrape the mixture into your piping bag and then pipe the mixture into the molds. Let set for 10 minutes. Gently remove them and coat them with sanding sugar.
  6. To give them faces, melt the chocolate chips and then spoon the melted chocolate into a small piping bag or into the corner of a sandwich bag. Snip a tiny bit off the end and pipe on their faces.
  7. Let dry and then store in an air tight container.

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