GREENola !

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GREENOLA !

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Shake what yo matcha gave ya ! This is an energizing and delicious way to start off your très green and très chic day. The granola is easy to make in advance and keeps well for weeks. Just add to a bowl, pour some “Samurai sensation” milk over the top and … voilà ! Breakfast (or snack !) is served!

Panatea is now making a culinary grade matcha that, in sum, will turn your world upside down and GREEN! It’s the most exciting thing to happen to me since sliced (gluten-free) bread. I add to my morning smoothie, to baked goods or to my favorite “Matchia breakfast bowl” from my book  … The possibilities are endless.

Check it out here !

For the “Samurai sensation” milk:

(It does do a body good. Guaranteed to provide energy, stamina and keep you focused and ready to attack… your day !)

Makes 1 serving

3/4 cup of coconut water

2 tablespoons of almond butter

1 scoop of Panatea matcha powder

1/4 teaspoon of vanilla powder

A small piece of fresh ginger or pinch of ginger powder

1/4 teaspoon of spirulina powder (optional)

 

Add all ingredients to a Vitamix / high-speed blender and blend, baby, blend until smooth and creamy.

For the greenola

Makes 8–10 servings

1 cup gluten-free oats

1 cup of almonds

1/4 cup of sesame seeds

1/4 cup of sunflower seeds

1/2 cup of quinoa flakes

1/2 cup of raw buckwheat groats

¼ cup coconut flakes

1/2 cup of applesauce (homemade or store-bought, in which case organic and sugar-free please!)

1-2 tablespoons of Panatea cooking grade matcha powder

A pinch of salt

¼ cup maple syrup

¼ cup coconut oil

½ teaspoon cinnamon

1/2 teaspoon (or to taste!) of ginger powder

½ teaspoon vanilla powder

Optional (but delicious and always fashionable) accessories :

Goji berries

Mulberries

Raisins

Toasted almonds

Seasonal accessories:

Fresh figs (end of summer, early Fall)

Apple slices and pomegranate seeds (Fall)

Pear slices (Winter)

Fresh blueberries (Summer)

Fresh strawberries (Spring)

Preheat the oven to 350°F.

Add almonds to a food processor and pulse until ground into a fine powder. Combine the oats, buckwheat, quinoa flakes, matcha, sesame and sunflower seeds, coconut flakes, and salt in a large bowl. Add coconut oil to a small saucepan and heat until liquid. Add maple syrup and stir. Add to the remaining ingredients with the applesauce, mix together well, then spread on a rimmed baking sheet.

Bake for around 15 minutes. Mix with a spatula, then cook for another 10 minutes, then stir again. Then cook, then stir. Watch your granola as if it were a small child – you can’t take your eyes away from it for one second or you never know what it will do ! Bake until golden brown (but not burned!). Remove from the oven and let cool for at least 10 minutes. (Try to resist – it will be much more crunchy and delicious once fully cooled. Be strong. You can do it.) Try not to eat the entire tray in one sitting. This keeps well for days in a tightly sealed container.

To serve:

Add one portion (around 1/2 cup, depending on your appetite) of Greenola to a bowl. Top with matcha milk and optional fresh fruit or other accessories.

Enjoy !

 

Green-a-porter : For a ready-to-eat version, take a small jar of Greenola with you to work or on the go. When you’re ready to eat, pour the Greenola over the top. Bon green appétit !

 #matchaeats #tresgreentreschic 

REBECCA LEFFLER is a writer and journalist who, after a career as the France correspondent for The Hollywood Reporter and film critic on TV network Canal+, has traded the red carpets of Paris for the green streets of New York, where she hosts events for and provides communication and consulting services to wellness brands. Rebecca's best-selling French book "Green, Glam & Gourmande" launched in 2014 and has been translated to several languages including the US adaptation "Très Green, Très Clean, Très Chic: The new French way to eat - and live! - Plant-based, Gluten-free recipes for every season."

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