The Times Herald (Norristown, PA) - - FOOD -

matcha ic­ing for a matcha ‘Pop-Tart,’” he added. “We make these lit­tle hand pas­tries. They’re re­ally good.”

Matcha also col­ors and fla­vors treats from Dia Doce Gourmet Cup­cakes in West Ch­ester. Guests at a re­cent spe­cial event sam­pled matcha-blue­berry vel­vet cup­cakes and gin cock­tails with matcha, mint and mud­dled lime.

As for the pow­der it­self, “it’s a very earthy, umami fla­vor to it, and I just love that,” said Natalie Lynn of Coun­ter­part Kom­bucha, who brews matcha pineap­ple kom­bucha.

“It’s just so de­li­cious,” she de­scribed, “one of my fa­vorites.”

Find it at Green Engine Cof­fee Co., where green “is our color,” Mor­ris said. “So I guess we’re al­ways cel­e­brat­ing St. Pa­trick’s Day.”

Matcha Latte


1 tea­spoon Pure­blend matcha 1 ta­ble­spoon hot wa­ter Honey, to taste (op­tional) 10 to 12 ounces steamed milk IN­STRUC­TIONS

Spoon matcha into a mug. Add the wa­ter and stir un­til no lumps re­main, then mix in honey, if us­ing. Add milk and serve. Serves 1.

Matcha Avo­cado Toast


Hearty bread, cut thick and toasted

4 ta­ble­spoons full-fat Greek yo­gurt 1 avo­cado Pinch of salt Splash of freshly squeezed lime juice, to taste

1 ta­ble­spoon chopped mint leaves

1 ta­ble­spoon chopped chives

2 tea­spoons matcha pow­der

Radishes, mi­cro­greens and edi­ble flow­ers for top­ping

For a sweeter twist, driz­zle in a ½ to 1 tea­spoon and re­turn to oven to keep warm.

For the veg­eta­bles: Add car­rots and pota­toes to the pot and bring to a sim­mer over high heat. Re­duce heat to medium-low, cover and sim­mer un­til veg­eta­bles be­gin to soften, 7 to 10 min­utes.

Add cabbage to pot, in­crease heat to high and re­turn to a sim­mer. Re­duce heat to low, cover and sim­mer un­til all the veg­eta­bles are ten­der, 12 to 15 min­utes.

While veg­eta­bles cook, trans­fer beef to a cut­ting board and slice ¼-inch thick against the grain. Re­turn beef to plat­ter. Us­ing slot­ted spoon, trans­fer veg­eta­bles to the plat­ter with the beef. Mois­ten with ad­di­tional broth and serve with Ir­ish soda bread. honey (op­tional) IN­STRUC­TIONS

Mash the avo­cado with lime juice and mix in Greek yo­gurt, salt, chives and mint un­til fully in­cor­po­rated. Sift in matcha pow­der and stir un­til evenly dis­persed. Spoon and spread onto toasted bread and top with thinly sliced radishes, mi­cro­greens and edi­ble flow­ers. Serve im­me­di­ately. 1 cup mixed greens 1 orange, half to be sliced for salad and other half for 1 tea­spoon of juice

2 ta­ble­spoons goat cheese IN­STRUC­TIONS

Add 1 tea­spoon of matcha to a small bowl or cup and mix with 1 tea­spoon of hot wa­ter to make a matcha paste. Mix in 1 tea­spoon of grape­seed oil and 2 tea­spoons of agave or honey. Slice the orange in half and squeeze a tea­spoon of the juice into the matcha dress­ing. Add pinch of sea salt to the matcha dress­ing and stir well. Add mixed greens to a small bowl. Peel the re­main­ing half of the orange, cut into small slices and place over greens. Break goat cheese into small pieces and place on greens. Pour matcha dress­ing over greens, orange slices and goat cheese.


Kari Dan­drea of Pure­blend stands in a Kenyan tea field.


Sure, you could buy a strangely pink corned beef at the su­per­mar­ket for St. Pa­trick’s Day — or for ev­ery­day sand­wich-mak­ing. Or you could make your own, us­ing tips from Amer­ica’s Test Kitchen.


Pure­blend sells or­ganic matcha.


Green Engine Cof­fee Co. serves matcha lat­tes, home­made matcha “PopTarts” and more.

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