It’s still windy here. If I’m being honest, I don’t like wind. I am craving the soft breeze of spring. I’m hankering for weather that is applicable for backyard picnics and frolicking through hills and hiking.
I can’t help but invoke spring through Laura Wright’s cookbook The First Mess. As much as I love my coffee, I’ve been craving some iced tea to counter the warming temperatures. After reading her beautiful book The First Mess and seeing the recipes for Matcha Chia Fresca
This recipe uses Organic Wild Matcha #2 from Ujitaware, Kyoto, Japan. Wild Foods is a company that focuses on – you guessed it: real food. The company emphasizes the importance of high quality, sustainably sourced ingredients that only occur in nature. Wild Foods believes that there should be transparency in knowing where and how your food was sourced.
The company also takes a strong stance against common allergens such as gluten, peanuts, soy, and grains. They refuse to use any chemicals agents or preservatives that could affect the wild nature of the food. Personally this makes me really happy because there’s no risk of potential cross contamination
Their store carries a thoughtfully curated choice of items ranging from wild coffee, organic medicinal herbal powders (mushrooms & roots), and even edible flowers. In fact if you ever have any questions about where their products are sourced from or how to use them, they have an entire section dedicated to that here: FAQ.
I followed the recipe and used all limes but feel free to add a lemon if you’d like! Chia seeds are loaded with protein and gel when mixed with liquid. It sort of reminds me of bubble tea and the stainless steel straws from Eco At Heart are great for this drink because they are slightly wider than your average straw so you can enjoy all those chia seed bubbles. Check the end of this post for a little video on how I made it!
Matcha Chia Limeade + Chlorella adapted from The First Mess Cookbook
This is a refreshing citrus drink perfect for those warm summer days. It doesn’t hurt that its’s filled with protein packed chia seeds and energizing matcha tea. I adapted this recipes with a few subtle swaps (using maple syrups in place of agave syrup + added some chlorella!)
- 3 cups filtered water, divided
- 1/4 cup Grade B maple syrup
- 2 tbls Wild Foods Organic Matcha Green Tea
- 3 tbls chia seeds
- 1/2 tsp chlorella powder
- 1 cup lime juice (about 5-6 limes)
- ice for serving
- In a medium sauce pan over medium heat, bring 1 cup of the water, maple syrup, & matcha powder to a simmer. Whisk until no large lumps of matcha appear. Remove from heat.
- Pour the lime juice into a large pitcher. Add the remaining 2 cups of filtered water, chia seeds, and stir. Add matcha mixture, stir to combine.
- Chill limeade in the fridge for a few hours. This will five the chia seeds time to gel. Stir limeade before serving over plenty of ice.
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