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Pulp-Cycling: Juice - Reuse - Reduce

We are very excited about this recipe.

A little bit of background first, though. Recently, Adrien and I have started juicing with a secondhand Hamilton Beach juicer (acquired from the wonderful Deschamps household). We've been playing with vegetable combinations and usually end up with a mix of carrots, celery, ginger, apples/pears, and cucumbers. While the juice is tasty and healthy, the guilt of disposing extraordinary amounts of vegetable pulp weighs heavily on us (our city apartment hinders our ability to be frequent composters).

After perusing the internet and making sure it was socially acceptable to reuse juice pulp, we ended up with this tasty recipe on our hands.

This recipe is a variation on the cabbage/vegetable fritter. Essentially, it is a juice pulp fritter. When cooking it for the first time, we had no expectations. What we got was a wonderful patty that rivals the best garden-burger I have ever had. We made it out of a typical juice pulp (near equal parts carrots, celery; then cucumber, pear and ginger) and when cooked, it was filling and loving with a well-rounded flavor*. After we cooked it, we tried it in a sandwich and plain – both which were unusually delicious.

*Flavor subject to change due to the contents of the juice pulp. We are assuming that your pulp consists predominantly of vegetables.

INGREDIENTS:

1/2 cup of whole-wheat pastry flour (all-purpose flour can be substituted)

2 eggs

4 cups of vegetable pulp

Salt and pepper to taste

DIRECTIONS:

Mix all of the ingredients together.

Preheat non-stick pan (we used our cast iron) to medium.

Add about one teaspoon of olive oil to the pan.

Take about 1/2 cup of vegetable mix. Place in pan.

Flatten the mix into a patty form, about 0.5 inches thick.

Flip patty when one side is dark golden brown (about 3-6 minutes depending on heat).

Serve when both sides are done!

#vegetarian

Green Tea Soy Latte

A great summertime use of matcha from days of yore. Also, a super healthy and cheap alternative for fancy coffee house drinks. Make it in a mason jar for easier mixing and shaking with a cap.

INGREDIENTS:

1 cup vanilla soy milk

2 tsp matcha powder

DIRECTIONS:

Whisk matcha powder to about 1/4 cup milk.

Add remaining milk and microwave on high for 1 minute.

Whisk (or shake) again and enjoy!

#matcha #beverages

Persian Green Rice and Lima Beans

I (Adrien) first had green rice at Ravagh Persian Grill. It was served with tomato-based lamb stew and prompted my first venture into Persian food. Basically, it is just rice mixed with lima beans and dill, but its flavor gives it an interesting twist on white rice. It cooks extremely fast and can be served alone or with another dish. It's a low risk recipe, so try it out!

INGREDIENTS (Serves 4-6):

3 cups white rice

1 1/2 cups dill (minced)

1 pound frozen lima beans

2 tbsp olive oil

Salt and pepper to taste

DIRECTIONS:

Cook lima beans according to directions on package, set aside.

Start cooking rice according to directions on package, with the olive oil added to the cooking water.

When rice is almost done (still mushy, but not soupy) add half the dill and stir.

Cook another 5 minutes over low heat until rice is dry as desired, then add the rest of the dill and the cooked lima beans.

Salt to taste and enjoy!

#vegan #vegetarian

Vegetarian Wontons

When I (Emily) was little, I used to help my mother make wontons for dinner. Her wontons (filled with pork and shrimp) were impeccably formed. In comparison, I churned out little misshapened lumps of dough full of character. However, regardless of what my wontons looked like, they were delicious – in soup, with noodles, or plain. They were easy to make, easy to freeze, and easy to reheat. In plain words, wontons are great.

After learning how to cook for myself, I wanted to replicate my mother's wontons. Sans the ground pork and shrimp. So, I played with the idea of vegetarian wontons and ended up with this recipe. They're a great alternative to pork wontons and are wonderfully ginger-y and garlicky. The tofu in the filling makes them just as filling as meat and can easily be the main course of any meal. Prep may take a little more time than usual, but you can always make them in bulk and freeze them!

Vegetarian Wontons (48 wontons)

INGREDIENTS:

Wonton wrappers (1 package of 48 wrappers)

3/4 of 1 package of firm tofu

1 medium carrot - finely shredded

1/2 bunch of scallions - finely chopped

2 teaspoons of ginger - minced

3 cloves of garlic - minced

1 tablespoon of soy sauce

1 teaspoon of sesame oil (olive oil can be substituted)

1 teaspoon of sriracha (optional)

DIRECTIONS:

Filling:

Mix carrot, scallions, ginger, and garlic together.

Add tofu and mush the ingredients together. Fully incorporate the tofu, making sure there are no lumps.

Add soy sauce, oil, and sriracha. Mix thoroughly.

Assembly:

Take one wonton wrapper. In the center, place about one teaspoon of the filling.

Dab your finger in a small bowl of water. Use your finger and brush water on two adjacent sides of the wrapper.

Fold the wrapper over to create a triangle. Press firmly on the edges to ensure the wrapper is sealed.

Use your finger to brush water on one of the acute corners of the wrapper.

Using both hands, bring the two acute corners together.

Repeat!

Cooking:

Boil a pot of water.

When the water is boiling, place the wontons in.

Once the wontons have floated to th

e surface of the water, they are done (about 3-5 minutes).

Strain wontons*.

*Always remember to strain your wontons before using them in soups! The cornstarch on the wrappers makes the soup viscous and gross if you don't strain them first.

Uncooked Wontons

Cooked Wontons!

#vegetarian

Vegetable (Cabbage) Fritters

When Adrien is out of town, I (Emily) often struggle to eat like a real human. All too often, when I cook for myself, I end up eating things that only vaguely resemble food. Usually, I take my "alone" time to indulge in my guilty pleasures, including: heating the oven to bake one single cookie, consuming disgusting amounts of cheese-flavored products, and choosing to substitute carrots for entire meals.

After a few days, I realize not only is this diet unsustainable, but I now need a vegetable detox. I do this with my go-to recipe of vegetable fritters. I usually call them cabbage fritters since they are the base of the fritter, but many people are quick to judge the tastiness of cabbage in fritter form. But to be honest, cabbage is the nutritional star of this recipe.

These fritters are unbelievably healthy and satisfying. All of the vegetables are always reasonably priced (if not dirt cheap) and it's likely you have them in your fridge right now. Not only can you prepare all of the ingredients in advance, but you can make this recipe in bulk, either choosing to cook all the fritters at once (then refrigerating) or saving the chopped ingredients for another day.

If I had to live off of one food, this would be it.

Vegetable Fritters (makes 8-10 fritters)

Ingredients*:

1 medium onion - finely diced

1/2 bulb of garlic - minced

3 carrots - shredded

4 cups of cabbage - thinly sliced (coleslaw sized)

4 eggs

1/2 cup of all-purpose flour or whole-wheat pastry flour

* You can mix and match any sort of vegetables in this fritter. I like to add chopped leeks (1 cup) and shredded sweet potato (1/2 potato). It's really up to you.

Seasoning:

1 teaspoon of turmeric

1 teaspoon of chili powder (mild)

1/2 teaspoon of salt

Pepper to taste

Directions:

Turn your non-stick pan (lightly greased) to medium.

Place all vegetables in a mixing bowl.

Add egg, then flour. Make sure that the vegetables are all moist and just covered with a batter.

Mix in spices.

Put about 1/2 cup of fritter mix into the pre-heated pan. Using the spatula, press down on the fritter. It should be about one inch thick.

Let the fritter cook for about 5 minutes. It'll hold better the longer it cooks so check the side until it is browned.

Flip the fritter and cook for another 4-5 minutes.

If you're making multiple fritters, you can preheat your oven to about 200 degrees and place the finished fritters on a baking sheet. When you're done, serve with a winning combination of yellow mustard and sriracha (this is actually wonderful).

#vegetarian #cabbage

Kimchi Miso Ramen Soup

I (Emily) think I missed the ramen trend that recently swept through metropolitan areas around country. I think I also missed the obligatory ramen consumption that all college freshmen are supposed to experience. I guess when it comes to ramen, I'm a bit of a late-comer (let's be real, Mama Liu has been eating ramen since the 60's). Well, I'm finally here! Ready to enjoy the ease of instant noodles and embrace the traditional flavors in my own recipes.

This recipe is unbelievably easy. Although it requires a few "authentic" asian vegetables that can be hard to find in your local grocery store, do not fear! As long as you can get ramen, miso paste, and kimchi (which are common in the natural food section) you can add any variation of vegetables.

Ingredients (Serves 3-4):

4 cups of water

2 tbsp of miso paste*

1 tsp of Better than Bouillon (chicken or vegetable) **

1 package of ramen

1 cup of kimchi - with juices

1 cup of cabbage - finely chopped

1/2 daikon radish - thinly sliced

1 cup of mung sprouts

1 handful of enoki mushrooms - separated

1 scallion - chopped

*This can change based on the type of miso paste. Check the jar to make sure you have the right ratio

** Or equivalent

Directions:

1. Boil water.

2. Add miso paste and bouillon. Stir until dissolved

3. Add cabbage and daikon radishes. Turn heat to medium and cover for 5 minutes.

4. Add kimchi and ramen. Stir ramen until almost fully cooked (about 4 minutes).

5. Add mung sprouts and enoki mushrooms. Turn heat to low and cover for at least 2-3 minutes.

6. Garnish with scallions when you are ready to enjoy your kimchi miso ramen soup!

Here is our version of kimchi miso ramen. We served it with a scallion pancake!

#miso #cabbage #ramen #kimchi #Asian

Simple Curry

My (Adrien's) mother, the great Jube-bacca, was a habitual maker of curries during my childhood. Naturally, when I started cooking for myself, this was one of the first foods I attempted to make. There are two main variables that can really change the quality of this dish: quality of curry powder and cooking times.

The curry powder should be relatively new and it should be used generously. Curry powder can be a little expensive, so try and buy it in a bag if possible (avoid paying for fancy packaging). If you're reading this from Providence, an amazing place to shop for spices is Not Just Spices, which, as the name implies, has lots of other Indian food treats as well.

As for cooking times, make sure the potatoes are almost how you would like them to be cooked before you put the okra and peas in. I've made the mistake of overcooking the potatoes before, and it's nice if they can retain some of their texture. Also, the okra and peas really don't need to cook long at all. Nobody likes slimy overcooked okra. Other than that it's super easy and a great dish when you're feeding lots of people and in the mood for veggies in your tummy!

INGREDIENTS (serves 5-6):

1 large onion - chopped

2 medium potatoes - cubed

3 carrots - chopped

2 cups cauliflower - cubed

14 oz. can tomatoes - diced

1 1/2 cup peas - frozen

1 1/2 cup okra - chopped and frozen (optional)

olive oil

1 tsp turmeric - more if needed

3 tbsp curry powder - more if needed

salt and pepper to taste

DIRECTIONS:

Add oil, garlic, and onions to large saucepan over medium heat and sauté for about 2 minutes.

Add potatoes, carrots, and cauliflower, and diced tomatoes (with juice) to pot. Add enough water so all vegetables are surrounded by liquid.

In a small bowl, whisk curry powder and turmeric into a paste with a small amount of water, then add paste to pot, with about a tsp of salt and pepper.

Cover pot and cook over medium heat until potatoes can easily be skewered on a fork (about 20 min).

Add peas and okra, cook for about 5 min.

Serve over rice or quinoa.

#vegan #tomato #Asian

Scallion Pancakes

Growing up in a traditional Chinese household, I have a hate/love relationship with many aspects of traditional Chinese cuisine. However, I’ve been incredibly lucky to have a mother who is objectively (ask Adrien) one of the best cooks I’ve ever encountered. Her scallion pancakes, baos (steamed buns), noodle dishes, and tangzhong style bread is stuff of legends. Looking back at elementary school pictures, it’s clear I was...well fed. Since my chubby childhood, scallion pancakes (phonetically pronounced “tzong-yo-bing”) have been one of my favorite dishes.

Traditionally, scallion pancakes can be obtained from street vendors in Taiwan and China. In the US, it’s likely you can find them in Chinese restaurants and in the frozen food aisle in your local asian grocery store. However, nothing beats a hot and fresh “bing” dipped in your favorite curry, doused with a little bit of chili, or just plain. The ingredients for this recipe are particularly simple and require only a little bit of patience and skill. I highly advise you to try this out!

Scallion Pancakes "Cong Yo Bing" - (makes 5 medium pieces)

Recipe adapted from Ai Choo Lam and here

INGREDIENTS:

1.5 cups of all-purpose flour

1/2 teaspoon salt

1/2 cup of boiling water

1 bunch of scallions - finely chopped

Olive oil

DIRECTIONS:

Dough:

In a mixing bowl, stir flour and salt together.

Stir while slowly add boiling water to the mixture until a dough forms.

If the dough is too dry, keep adding teaspoons of boiling water until a soft dough forms. (Should be the consistency of chewing gum). EDIT: Ai Choo Lam recommends a teaspoon of olive oil added as well.

Place the dough on a lightly floured surface and knead for 10 minutes.

Return to mixing bowl and cover with plastic wrap or a damp dish towel. Let the dough sit for 30 minutes.

Assembly:

Take about a fifth of the dough (depending on how large you want your pancakes) and place it on a lightly floured surface.

With a floured rolling pin, roll the dough out into a circular shape, about .25 inches thick.

Brush olive oil on the dough (just barely enough to cover the surface).

Sprinkle 2-3 tablespoons of finely chopped scallions evenly.

Sprinkle a pinch of salt.

From one end, carefully roll the dough like a yoga mat. You should have a long tube after rolling.

Then, coil the tube - tucking the end of the tube into the center of the coil (refer to step four in the diagram for a visual representation).

Take the rolling pin (re-floured) and roll out the coil until the dough looks like a pancake. It should be about .5 inches thick.

Cooking:

Place the scallion pancake on an lightly oiled medium heat pan.

When the edges begin to curl up (about 2-4 minutes), flip.

Cook for another 2-4 minutes.

Enjoy!

*This recipe can also be doubled and pre-made raw pancakes can be frozen. Just put a piece of plastic wrap between each pancake. There's no need to defrost when cooking!

This was my very first attempt at making scallion pancakes. Every other time, they go too fast for me to take a picture.

#vegan #Asian #Chinese

Tomato Mozzarella Salmon

Here’s a great recipe for when you want your meal to be a cut above the rest (really impress parents/friends/significant others). If you’re worried about the price of salmon, just consider that 2 pounds (more than enough for 3+ people) costs less than a cheap meal out for 2 people. So instead of going out to dinner, just make this! The prep time will be less than the time it takes to awkwardly decide what to order.

INGREDIENTS (serves 2):

1 pound salmon

1/2 cup cherry tomatoes (can substitute diced)

1/3 cup mozzarella

salt

pepper

DIRECTIONS:

Preheat oven to 450°F.

Slice cherry tomatoes in half, and cover salmon with them (sliced side down).

Sprinkle a pinch of salt and pepper on the salmon, then sprinkle grated mozzarella on top.

Put in oven for 20 min or until fish is flakey.

#salmon #tomato #cheese #fancy

An Ode to California Cuties

DISCLAIMER: This is a shameless post espousing my (Emily's) love for California citrus.

Three years ago, I left Southern California (specifically Orange Country) with no intention on looking back. As an idealistic high school graduate, I saw myself leaving concrete for brick, desert plants for ever-changing leaves, and sun for seasons. I romanticized that I would one day consider myself a permanent New Englander with little fondness for my former hometown.

Three long winters and two humid summers later, I've developed a desperate longing for dry heat, my mother's cooking, year-long sun, and winter beach days. Food-wise, I crave fresh fruit that isn't imported from Spain or Florida. I miss my one dollar per-pound grapes and wonderfully cheap avocados, but what I miss most is living at the source of California clementines. I love my east coast summer berries and fall apples, but man, nothing can replace good and bountiful citrus fruits all year-round.

California cuties do exist in New England. However, they're often mixed with "Clementines from Spain" which Adrien and I find to taste like "nothing." Cuties are scarce here (as are flaming hot cheetos...a story for another day), making winters not only cold, but severely lacking a tasty source of vitamin C.

How do we cope? We stock up on cuties whenever we see them at the grocery store – regardless of price-per-pound. How do we cope on a budget? We eat copious amounts of bananas and wait until spring and summer bring seasonal New England fruits ( i.e. berries, berries, berries).

Clementines from Spain - Do not be deceived by the charming vintage facade.

I've really enjoyed my time in New England so far. I'm glad I get to spend two more years here for school. But I'm looking forward to the day I move back to California, cuties in hand.

#clementines #california

Oat and Bran Banana Muffins

A delicious and healthy breakfast can be hard to come by when you're running out the door to get to work or class on time. As I scramble to catch the early bus, I hope to myself through a haze of post-sleep lethargy that today will not be the day I choke to death as I shove some ungodly, unfulfilling breakfast food down my throat.

Recently, I've realized that this routine is probably not sustainable. There are not enough Nature's Valley bars in the world to keep me full and happy until lunchtime. Although it's up to me to wake up a little bit earlier each morning, I can easily change what will fuel me through my day. Thus, I introduce my favorite, fiber-heavy, oat-y, oat and bran banana muffins. I can't promise that this recipe will help you be on time or give you an hour for breakfast, but I can promise you that you will feel wonderful and full all morning long.

This is a very simple recipe that requires little baking knowledge or skill. You'll only need one bowl, one muffin tin, and a hand mixer. Have one or two each morning for breakfast!

Oat and Bran Banana Muffins (makes 1 dozen muffins)

WET INGREDIENTS:

1/2 cup of butter - softened

1/2 cup of brown sugar - lightly packed

3 very ripe bananas

1/4 cup of milk (soy milk can be substituted)

1 teaspoon of pure vanilla extract

2 eggs

DRY INGREDIENTS

1/2 cup of all-purpose flour

1/2 cup of whole wheat flour*

1/2 cup of old-fashioned rolled oats

1/2 cup of wheat bran

1 teaspoon of baking soda

1 teaspoon of baking powder

1/4 teaspoon of salt

1/2 of chopped walnuts (optional)

1/2 cup of raisins (optional)

* 1/2 cup of whole wheat flour can be substituted with 1/2 cup of all-purpose flour.

DIRECTIONS:

Preheat the oven to 375 degrees fahrenheit.

Cream sugar and butter.

Add eggs, milk, bananas, and vanilla extract.

Continue to mix until the bananas are thoroughly incorporated (mashed)

Stir in dry ingredients just until the entire mixture is moist.

Fold in walnuts and raisins.

Pour batter into muffin liners in the muffin tin.

Bake for 20-25 minutes (check at 20 minutes).

The muffins are done when an inserted toothpick comes out clean from the center.

Remove muffins from the oven and let cool.

Recipe adapted from here.

Don't be intimidated by the seemingly long list of ingredients. It looks harder than it is. Also, take notice that these muffins will have a hefty amount of nutritional fiber due to the wheat bran. If you're looking for an additional kick, add 1/4 cup of flax seeds to the batter!

Enjoy and I hope these muffins keep you a little happier and a little fuller in the morning!

#banana #bran #oat #baking

Vegan Soba Stir-fry

This is a tasty and super healthy meal that can be whipped up super quickly. "Soba" actually just means "buckwheat" in Japanese, so soba noodles can also be found under the name buckwheat noodles in most supermarkets asian food section. If you can go to a real asian market, it is highly recommended, as it can be relatively expensive in most traditional supermarkets ($5.00 a pound vs. $2.50 a pound).

INGREDIENTS (serves 4):

1/2 pound dried soba noodles

2 carrots - coarsely shredded

1 1/2 cup snow peas - chopped

1/2 bulb garlic - minced

1 small onion - finely chopped

1 tbsp rice vinegar

2 tbsp soy sauce

olive oil (for sautéing)

DIRECTIONS:

Soba:

In medium sauce-pan boil about 6 cups water.

Add dried soba and cook for 5 min (or follow timing on box, this can vary).

Strain soba and rinse with cold water, this stops it from getting too starchy.

Stir-fry:

Add garlic and onion to pan and sauté over medium heat for about 3 minutes.

Add shredded carrots and continue to cook for about 4 minutes.

Add chopped snow peas and cook for an additional 2 minutes.

Stir in cooked (and rinsed) soba and cook until warm. Serve and add soy sauce an vinegar to taste (start on the conservative side though, nobody likes too much vinegar).

#soba #vegan #Asian

How to Cook Quinoa

Ahh, quinoa. Rice with attitude and substance. Couscous' big tough brother. For thousands of years this was the pseudocereal of choice for the people of the Andes, giving them a complete protein, dietary fiber, and lots of vitamins of minerals with every meal. I (Adrien) first discovered it on a trip to Bolivia sophomore year of high school, and was pleasantly surprised by its slight nutty flavor and hearty texture. It can be used almost anywhere one would use rice or couscous, for a nutritional bump and a tasty crunch (more like al-dente pasta).

As for where to buy quinoa, always check the bulk aisle, as this is most definitely a hippy food and can usually be found for ~$3.50 a pound.

INGREDIENTS (serves 4):

2 cups quinoa - dried

3 cups water

DIRECTIONS:

Wash the quinoa thoroughly (really, if you have any suspicion that it might be unwashed you should do this. I'll explain in another post).

Put quinoa and water in medium sized pot.

Turn heat to high.

When water starts to boil, turn heat to low and simmer for ~10 min or until all the water is gone.

If you're lucky enough to have a rice cooker you can use that instead, just make sure to have a 2:3 ratio of quinoa:water (although you can make it closer to 1:1 if you want is a little fluffier).

#quinoa

Quinoa and Black Bean Recipe

Before I (Emily) came to college, I had absolutely no cooking skills. Not a piece of diced onion or chopped garlic to my name. After one summer of eating bland variations of chewy chicken and couscous, Adrien and I knew things had to change. This recipe for quinoa and black beans was our first venture into cooking and since then, this dish has been a southwestern staple in our lives. It's quick, easy, healthy, and can be a side or a main dish. It's likely you have all the ingredients in your pantry, so give it a try!

INGREDIENTS (serves 4-6):

Quinoa (see cooking instructions here):

1.5 cups of dry quinoa

2.5 cups of water

Black bean mixture:

5-8 cloves of garlic - minced (depending on preference)

1 yellow onion - diced

1 jalapeño - minced

1 red/green pepper - diced (optional)

8 oz can of diced tomatoes or 2 tomatoes diced

2 cups of black beans

1/2 bunch of fresh cilantro (dried cilantro can be substituted)

1/2 avocado (optional)

Spices needed:

1 tablespoon of cumin

2 teaspoons of chili power (mild)

Salt and pepper to taste

DIRECTIONS (as depicted above):

Start cooking the quinoa in a separate pot. Keep an eye on it while you're cooking and stir periodically.

In a medium sauce pan (we use our 12" cast-iron), turn the stove on to medium heat. Pour enough olive oil to barely cover the pan. Add onions and garlic. Sauté for two minutes.

Add the minced jalapeño, peppers, and a pinch of salt. Continue to sauté for an additional eight minutes.

Add diced tomatoes and black beans.

Add spices and cilantro to your own liking.

Mix in cooked quinoa and avocado.

Eat!

Here's a picture for reference (served with pan-fried salmon and cherry tomatoes).

If you cook fairly frequently, you'll know it's not necessary to follow the exact times. This is an easy recipe to improvise and we hope that this is a solid foundation to start with. Have fun and enjoy!

#quinoa #southwest #beans

Four spices that have a permanent home on our stove. Next to salt and pepper.

You are burning your green tea

I know we just posted espousing the virtues of matcha as a wonderful catch-all beverage, but there are reasons to drink regular green tea too! It's lighter, it can be decaffeinated, and made nearly anywhere with nothing but a mug and hot water.

Now I know what you're thinking – Who can mess up a pot of tea?

Just about everyone.

Sometimes, it's easy to feel knowledgable about tea. A nice tin with ambiguous asian text, a tea ball. When using loose leaf tea or "authentic" tea bags, it's hard not to feel like somewhat of a zen master. If you're an avid tea drinker, it's likely you know that most green tea is supposed to be steeped at 180°F, not 212°F (temperature of boiling water). So, stopping the water right when the bubbles start gets the temperature close enough. Right?

WAIT. STOP.

Lets go back to basic chemistry. Remember the simple heating curve for water?

[From https://www.boundless.com/chemistry/liquids-and-solids/phase-changes/heating-curve-for-water/. Accessed 2013-03-08]

As heat is absorbed, the temperature increases, increases, then stops at a phase transition (melting or boiling). This is why water is actually at 0°C when there is a lot of ice in it, it is in the middle of a phase transition. Unfortunately for your tea, the same thing applies to boiling. When there are just a couple bubbles in your pot, the water is boiling, and it is much too hot to make green tea.

So, how can you get around this? Well, you can shell out $5 and get a simple thermometer, and just quickly check the water is 180°F before you start steeping. Or, if you're feeling crazy you could get a hot-water dispenser. Emily got me the one in the link for my birthday and it is by far the most-seemingly-pointless-but-actually-really-useful-and-wonderful present I've ever gotten. You can set it to maintain 160°F, 180°F, 190°F or 208°F all day, and get perfect water at the touch of a button. If anything, the 2.2 L is a little small, but we deal (usually makes like 8-10 cups of tea).

Note: All this stuff about burning tea does not include black tea, so fire up those pots and boil 'em up (if you like black tea).

Matcha, the other coffee

Lately, we've been on a green tea kick. More specifically, a matcha marathon. Adrien's been drinking matcha for months and while I (Emily) do love a strong cup of black coffee to start my mornings, I've become matcha convert for the time being. Let it be known that I love coffee, but it's hard to resist the ridiculously positive benefits of matcha.

Why matcha has found a place in our hearts:

It's chock full of antioxidants. Since it's actual ground tea leaves, you're getting the benefits of the whole leaf.

The effects of caffeine are slow acting. Instead of getting a caffeine rush for an hour, it's a six hour feeling of full consciousness instead.

It's perfectly acceptable to drink 3-5 cups of matcha a day. Whereas 3-5 cups of coffee leaves any seasoned coffee drinker a little too jittery for social interaction.

Little wait time. Aside from boiling water, the entire process of making a cup of matcha takes less than 30 seconds.

Making a cup of matcha is simple and easy. Finding matcha on a college student budget isn't. If you head to your local grocery store, 1.7 oz of matcha can run from $13-17. However, if you are strong supporter of amazon, 10 oz runs for $23. If you're interested in the powder and the whisk we use, check out the links to the items at the bottom of this post.

If you're questioning whether matcha is for you, most green tea flavored beverages (not including steeped tea) at your local coffeehouse is made with matcha–so it's likely you've had it before. Regardless, try it again and introduce this wonderfully caffeinated drink into your life. It'll be a perfect MATCH-a.

Links to matcha-making items:

Matcha Powder

Matcha Whisk

#matcha #beverages

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