A few years ago I had tried to give up coffee and a friend at work suggested that I try matcha tea.
Matcha is basically high quality green tea leaves ground into a fine powder. This tea is used in
Japanese tea ceremonies and in more recent years touted for its healthy benefits and high antioxidant levels.
While there don't seem to be significant studies on matcha's ability to prevent disease, we do
know
that antioxidants can help prevent free radical damage that is often linked to cancer.
Particular types of antioxidants called Catechins are only found in green teas. Match contains
a special kind of catechin called Epigallocatechin gallate, or EGCg, which is
known for its strong cancer-fighting properties. Matcha does have caffiene, about a third
of what a standard cup of coffee contains.
While my separation from coffee was short lived, I did grow to love matcha and even if it has SOME potential
to prevent any illness, it seems worth it to me. Matcha is a potent potable fo sho though; it has a very earthy/grassy and intense
flavor.
Another superfood I have tried working into my diet is Maca Root and it has quite
a long list of supposed health benefits.
It looks kind of like a turnip and hails from Peru and is said to have been used by Incan warriors for strength
and stamina. Sounds convincing enough to me! It comes as a powder or in capsule form, so I decided to combine this
with matcha for a nutrient dense warm treat.
It has notes of malt and butterscotch and it is pretty tastey on its own,
I also use it in smoothies and it adds a great texture and flavor.
Maca is very high in vitamin C, B6, Iron, Copper, Manganese, Potassium, Calcium and has a decent amount of protein...more details
here.
