Matcha is packed with health benefits, and Matcha Pickles Recipe from ‘The Matcha Cookbook’ will help you incorporate it into your breakfast, lunch, and dinner, as well as other meals.
Matcha has quickly become ingrained in the foodie lexicon, and for good reason. Matcha is made from finely powdered green tea leaves and is high in antioxidants known as polyphenols, which may help protect against heart disease and cancer, boost metabolism, and aid in blood sugar regulation, blood pressure control, and anti-aging.Â
The new cookbook delves into the history of matcha and the science behind its health benefits, resulting in delectable recipes for every occasion. If matcha is a new ingredient in your kitchen, you may be surprised to learn that it can be used in everything from risotto to chocolate to body scrub. However, regardless of how you get your matcha fix, this cookbook will open your eyes (and stomach) to the super powder’s versatility.
Below is our favorite recipe from The Matcha Cookbook, including delectable weekend breakfast pancakes, summer rolls that truly taste like summer, and frozen yogurt pops that will satisfy your sweet tooth.Â
Matcha Pickles
Pickling and fermenting are making a comeback, all the more so because these methods of food preservation are also healthy. These recipes require sterilized jars; if storing in the refrigerator for a few weeks, pour just-boiled water over clean jars, drain the water, and allow them to air-dry. Pickles are an excellent way to infuse a simple dish with flavors, such as a sandwich, spring rolls, or burger.
For the pickled vegetables
- 1 large carrot, cut into sticks
- 1 large cucumber, cut into sticks (remove the watery center)
- 1/4 onion, sliced
- 1/2 medium cauliflower, cut into small florets
- 1/4 cup coconut sugar
- 1 cup brown rice vinegar
- 1 teaspoon matcha powder
- 1 teaspoon sea salt
- 2/3 cup water
For the pickled eggs
- 1 tablespoon matcha powder
- 1 cup apple cider vinegar
- 6 eggs
- 1/4 cup coconut sugar
- 2/3 cup water
- 1 teaspoon fennel seeds
- 1 teaspoon mustards seed
- 1 whole green chile
- 1 teaspoon sea salt
- 3 bay leaves
Matcha Recipes
- Bring a saucepan of water to a boil for the pickled eggs. Boil the eggs for 6 minutes, then run them under cold water to cool before peeling and transferring them to a sterilized jar. Meanwhile, combine all the remaining ingredients in a saucepan and bring to a boil, then reduce to low heat and simmer for a few minutes.
- Allow the pickling liquid to cool slightly before pouring it over the eggs. Seal and store in the refrigerator for up to 4 weeks.
- Prepare the vegetables for the pickled vegetables and place them in a sterilized jar. Prepare the pickling liquid according to the directions above and pour over the vegetables.