What’s Up With Matcha?

teaceremony Matcha tea is nothing new. By the 9th Century, the custom of drinking tea, first for medicinal, and then for pleasurable reasons, was practiced throughout China. Buddhist influenced Chinese author Lu Yu wrote The Classic of Tea, a treatise on tea focusing on the Zen-Chan school of cultivation and preparation. Zen Buddhist Monks drank Matcha tea to remain calm and alert during long hours of meditation. His ideas would have a strong influence in the development of the Japanese tea ceremony as it is still practiced today.

The Japanese tea ceremony involves “sabi” and “wabi” principles.

Wabi represents the inner, or spiritual, experiences of human lives: quiet or sober refinement, or subdued taste “characterized by humility, restraint, simplicity, naturalism, profundity, imperfection, and asymmetry” and “emphasizes simple, unadorned objects and architectural space, and celebrates the mellow beauty that time and care impart to materials.”
Sabi represents the outer, or material side of life. Originally, it meant “worn,” “weathered,” or “decayed.” Particularly among the nobility, understanding emptiness was considered the most effective means to spiritual awakening, while embracing imperfection was honored as a healthy reminder to cherish our unpolished selves, here and now, just as we are – the first step to “satori” or enlightenment.

Between 2013 and 2014 there was a 253% increase in sales of drinks containing Matcha, but I can’t help but wonder why? It’s not like people were all of the sudden sitting down to celebrate the traditional Japanese ceremony every time that they drank it, it was (and continues to be) sold diluted, mixed with flavors and preservatives and pre-bottled for drinking on the run.

So why all of the Matcha Hype?

groundmatcha Matcha is a tea rich in catechin polyphenols (the most important of which is EGCG – epigallo-catechin gallate) compounds with high antioxidant activity, that also contains trace minerals and vitamins (A, B-complex, C, E, and K).

Matcha tea has a significant amount of dietary fiber and practically no calories. With its abundance of these vitamins and compounds, it is also said to:

Protect against many kinds of cancer;
Can slow or halt growth of cancer cells;
Protect against cardiovascular disease;
Slow the aging process;
Boost metabolism;
Reduce LDL “bad” cholesterol;
Stabilize blood sugar levels;
Help reduce high blood pressure; and
Boost resistance to many toxins.

This still doesn’t explain to me how something commercially bottled, and (let’s be honest here) containing a much lesser quality and quantity of the desired Matcha tea powder is flying off the shelves…

Body Builders, heath and fitness gurus and those who practice meditation rituals all swear that Matcha is essential to reaching their peak potential because:

Japanese tea leaves (those used to produce Matcha powder) grow in the shade to increase chlorophyll content. These chlorophyll-rich leaves are then handpicked, steamed, dried and ground into a fine green powder;
Chlorophyll is purported to detoxify the body of toxins, heavy metals, poisons, dioxins and hormone disrupters;
Matcha contains three times the caffeine as coffee but without the jittery buzz, instead inducing an “alert calm” due to it’s naturally derived l-theanine, which relaxes without drowsiness;
One cup of Matcha green tea has as many antioxidants as 10 cups of regular tea
A 2003 University of Colorado study confirmed that drinking 1 cup of matcha green tea has 137 times the amount of antioxidant EGCG compared to a conventional cup of green tea;
Matcha green tea possesses antioxidant levels 6.2 times that of goji berries, 7 times that of dark chocolate, 17 times that of wild blueberries and 60.5 times that of spinach;
Matcha, when combined with meditation, contributes to the health and weight loss benefits – reduces cortisol (a stress hormone that drive appetite and increases belly fat), lowers inflammation (tied to premature aging and disease), curbs impulsive eating, lowers blood pressure, and boosts self-esteem;
Matcha green tea contains up to 5 times more L-theanine than conventional green tea and increases Alpha wave activity in the brain. Stress is known to induce the brain’s Beta wave activity, leading to a more agitated state. Alpha wave activity can relieve stress, promote relaxation and even lower blood pressure;
Consuming green tea increases thermogenesis (the body’s rate of burning calories) from 8-10% to 35-43% of daily energy expenditure;
Exercising immediately after drinking Matcha green tea resulted in 25% more fat burning during exercise

Bodybuilding.com shakes their pom-poms for Matcha in their own unique way: “If you’re not drinking Matcha green tea yet, you’re behind the times! Get with the program and try this metabolism-enhancing, stress-reducing, immune-boosting, cholesterol-lowering, teenage-mutant-ninja cancer fighter!”

Health Magazine warns that the taste of Matcha is strong, sometimes described as grassy or spinach-like. This explains why it is often watered down and/or sweetened, and even added to foods to improve it’s taste. To avoid the grassy taste do not add Matcha green tea powder to boiling water. Boil the water and let it sit for 5 minutes before adding the tea.

So, I’m convinced enough by the purported benefits to give this a try. One area in particular that appeals to me is that I have difficulty sleeping at night and it could be due to my consumption of green tea, but not the Matcha variety.

Quality is important if you want the reported results, and quality doesn’t come cheap. High quality, fresh, pure Matcha is expensive. A low price tag can be a red flag for a poor quality product, and, as with anything that is touted as the newest trend, it can be overdone, so ingest it in moderation.

Are you on Facebook? You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

Tax Day Discounts & Freebies

taxdayfreebies

I think we can all agree that Tax Day sucks. Whether you owe or are getting some money back from the IRS, the stress that comes with the approach and passing of April 15th (this year April 18th) is enough to make anyone feel like they need a treat. Some companies across the country are trying to ease the pain by offering Tax Day deals, sales, promotions and even a few freebies.

Arby’s Get two Arby’s Gyros for $6 until the end of the April.
Boston Market In honor of Tax Day, Boston Market will offer a half chicken Individual Meal with two sides and cornbread, plus a regular beverage and a cookie for just $10.40 on April 18 only. Only 1040? How clever. Offer valid only at participating restaurants.
Buca di Beppo Craving a little Italian? Save 18 percent off your meal at Buca di Beppo through April 18 when you use their Tax Day coupon available online.
Chili’s Happy hour on Tax Day will be a little bit happier at participating Chili’s restaurants. The chain is offering offering $5 Presidente Margaritas to take the edge off dealing with Uncle Sam.
Coffee deals Need some energy after dealing with the IRS? Participating McDonald’s in Arizona, Vermont, Colorado and Wyoming are offering tired taxpayers a free small coffee today. Prefer to perk up at home? Caribou Coffee is offering free shipping of orders over $50 online.
Great American Cookie Stop by a participating Great American Cookie location on April 18 and you’ll be treated to a free sugar cookie. No purchase is necessary but unlike Ben & Jerry’s free cone giveaway, there is a limit of one cookie per customer.
Hard Rock Café Get a free Local Legendary Burger at participating restaurant locations—but only if you get onstage and sing for it. Not willing to belt out a tune for some free grub? The burger is regularly $17.95.
McDonald’s Mickey D’s is offering Tax Day deals on a location-by-location basis, so the offer may wary. In the past, participating locations offered a rock-bottom burger deal– buy one Big Mac or Quarter Pounder at the regular price, get a second sandwich for just a few cents.
Outback Steakhouse Diners at participating locations of the Aussie-themed chain can take 15 percent off the check (excluding alcohol, applicable taxes, and gratuity) through April 18. Valid at lunch or dinner for curbside take-away or those dining in. You’ll need a coupon for the offer, so check Outback’s website.
Red Robin This is a Tuesday special. On April 19, get a Ramen burger and bottomless fries for just $0.22 if you’re one of the first 22 students in the door with a valid student ID. Everyone else gets to enjoy a $2.22 discount. No coupon required. Schlotzsky’s Schlotzsky’s knows that #TaxDayBites so the sandwich shop will be giving away free “Original” subs today. To snap up the deal, customers need to buy a 32 oz. drink and a bag of chips on April 18.
Tony Roma’s End your Tax Day with something sweet. The steakhouse is offering taxpayers a free coupon for a slice of its Red Velvet Cake on April 18. The offer is valid through April 29.
Pieology: Sign up for the PieLife eClub by texting PIELIFE to 48307 and following the link. A coupon for 10 percent off your order on April 18 should be emailed to you shortly after you sign up.
Noah’s Bagels: Take $1 off your order with this coupon until April 18.
Chuck E. Cheese’s: Get a free large cheese pizza with the purchase of any large pizza with this coupon on April 18.
Pei Wei: Receive $5 off your order of $20 or more with this coupon until April 18.
Hot Dog on a Stick: Get one free Original Turkey Dog on a Stick on April 18. No purchase or proof of completed taxes necessary.
California Tortilla: If you say the secret password “Tax Man” on April 18, you’ll receive free chips and queso with your purchase.
Papa Murphy’s: Receive 50 percent off select items depending on location until April 29. Select your location on the website and then select Specials to see what is available.
Bob Evans: Take 30 percent off your entire check April 18 only with this coupon.
Carrabba’s: Take 15 percent off your entire check with this coupon until April 29.
Denny’s: Take 15 percent off your entire check with this coupon until April 19.
Chili’s: Get a Presidente Margarita for $5 on April 18.
Sonic: Get 50 percent off cheeseburgers on April 18.
Bruegger’s Bagels: Get a Big Bagel Bundle for $10.40 on April 18 when you sign-up to receive this coupon.
Noodles & Company: Now through April 18, get $4 off any online order of $10 or more with coupon code TAXDAY. Also, if you buy one entree at regular price, you can get a kid’s meal for free. Both deals available at participating locations only.
Sonny’s BBQ: All day on April 18 get 50 percent off Sweet & Smokey or House Dry-Rubbed Rib Dinners.
Kona Ice: Get a free cup of shaved ice and a Hawaiian lei on April 18. To find a truck near you, tweet your zip code to @KonaIce. No coupon required.
Great American Cookies: Stop by a participating location and get a free chocolate
Krystal: Use these printable coupons until April 24 to take advantage of these buy one, get one free biscuit and burger offers.
Bananas: Get the The CPA Frostie, featuring fresh strawberries and bananas, with added Red Bull Yellow Edition, to help power through all the tax paperwork and preparation. Plus, if you can present a valid Certified Public Accountant license, you will receive The CPA on the house at participating locations. Both specials are available April 17 and April 18.
Zeel.com: Use code TAXDAY25 to receive $25 off any massage until April 18.
Planet Fitness: Whether you’re a member or not, you can get a free HydroMassage at any Planet Fitness location during tax week. Visit PlanetFitness.com to get your coupon on April 18. Must be 18 or older to redeem.
Regal Entertainment: Get 25 percent off candy on Monday and 50 percent off popcorn on Tuesday if you join the Regal Crown Club. Paid admission is required.
GameStop: Get 25 percent off pre-owned interactive gaming figurines if you order online by April 30.
Best Buy: Shop the Tax Refund Event and save up to $20 on select video games, get $100 off Macbooks and much more until April 18.

Don’t see anything you like? Call your favorite local restaurant or retailer to check out any specials being offered up today.

Luscious Lemorancello

I am still up to my eyeballs in fresh citrus, so I found a new project from which I will be able to make some really fun desserts!

slicecake_w_lemons11 Have you ever been to an Italian restaurant and seen Limoncello on the after dinner drink menu or seen some type of Limoncello Cake on the dessert menu? Limoncello is a syrupy liqueur that is smooth and sweet with an intense lemon flavor. It can be sipped on its own, mixed into sparkling water, or shaken into cocktails.

I had no idea that Limoncello is the second most popular liqueur in Italy. Considering that both my family and my husband’s have Northern Italian roots, I was amazed to realize neither of us had ever tried this particular yummy treat! I think that counts as some kind of neglect or child abuse 😉

The process to make homemade Limoncello (or in this case, since I am combining blood orange and Meyer lemon peels: Lemorancello) is quite easy and much less expensive than buying a smaller bottle of the commercially bottled version.

Lisa’s Luscious Lemorancello

1 – 750 ml Bottle Vodka (80 Proof is fine, but 100 Proof is even better)
5 – Medium Sized Meyer Lemons
5 – Medium Sized Oranges (I have Blood Oranges, So I am using those)

Remove the peels from the lemons and oranges. Put the fruit in a zip bag to freeze for later use. I peel them whole and then use a spoon to scrape away the pith, but you can also use a vegetable peeler. It’s important to leave as little of the bitter white pith as possible.
Once you have peeled the fruit and removed the pith from the skins, slice the peels into narrow strips and put the peel into a 32 oz container with a lid then pour the vodka over the peels. I prefer glass so that any dormant odors don’t transfer from plastic into the vodka.
Seal the container tightly and put aside in a cabinet – or at least on a counter out of direct sunlight.
Infuse your blood orange & lemon peels in the vodka for at least 1 week to a month or longer. Most of the fruit flavor is extracted in the first few days, the longer you let it sit the bolder the flavor will be. I’m going to let mine sit undisturbed for 6 weeks.

You don’t need to worry about mold or bacteria growing while it is infusing. The alcohol prevents any mold or other bacteria from growing on the fruit.

When you decide that you just can’t wait to enjoy your treat any longer, it’s time to strain out the fruit peels and combine the infused vodka with simple syrup.

TIP: You can use any amount 1 C Water to 1 C Sugar up to 4 Cups Water to 4 Cups Sugar. More water will dilute the alcohol percentage and make the liqueur milder.

Make your simple syrup: In a saucepan, combine 1 cup sugar (I use superfine baker’s sugar) with 1 cup water and stir over low heat until the sugar is completely dissolved.
Add this to the infused vodka, taste, and add more simple syrup if you need it sweeter.

When you have reached your perfect ratio and your Lemorancello is ready to enjoy, you can store it in a cleaned 750 ml vodka bottle (there will be more than 1 bottle worth of liqueur) or in pretty oil/vinegar type bottles with hinged or screw sealed tops.

The liqueur can be kept in the freezer for at least a year, and likely much longer. Use your own common sense if it’s been more than a year and it tastes off or you see any mold growing in the bottle. Then it’s more than likely time to toss it and make a fresh batch! I have no intention of letting mine last that long.

AARGH! I Forgot ___ at the Store!

We’ve all done it. Started a recipe thinking we had everything we needed only to get to a critical stage and found out we are missing a key ingredient. A string of curse words later, after checking with the “go-to” neighbor, we are begging our kids who drive or our spouses to run to the store for what we desperately need to save our cooking creation.

I found a couple of resources online for the most common substitutions (thank you Kraft Foods & Life Hacker!):

Today I ran into an even tougher situation. I had no Condensed Cream of Celery Soup to make the comfort food I was having a big craving for: my Mom’s Tuna Noodle Casserole. But I had no one to bail me out! No one was home next door, my son has moved a state away (to avoid the emergency runs to the store??? hmmm… ) and my husband was still at work and nowhere near to coming home. FML!

Time to create a fix from what I had in the cupboard…First things first, I needed a creamy, thick base for the soup. Milk & Cornstarch would take care of that. The rest should be a piece of cake, right? Just some seasonings and the main ingredient, chopped celery.

Scratch Condensed Cream of Celery Soup

1 cup cold milk
2 Tbsp cornstarch
3/4 C chopped celery
2 TBLS olive oil
1 1/2 Tbsp butter
1 chicken bouillon cube
⅛ tsp black pepper
¼ tsp onion powder
¼ tsp garlic powder
1 tsp Salt-Free Seasoning (Mrs. Dash type) I use McCormick Perfect Pinch Original All Purpose

In a small pan, saute’ olive oil and the celery for 2 minutes over medium-high heat.
Reduce heat to low and add the bouillon cube (crushed), pepper, onion powder, garlic powder, and all-purpose seasoning. Stir to combine and let it continue cooking until you complete the next step.
In a small saucepan, over medium heat, combine the cold milk and the cornstarch.
Bring to a boil, whisking constantly then whisk in the butter it melts and the sauce begins to thicken
Immediately add the celery mixture.to the sauce and cook another 30 seconds.
Remove from heat and set aside to cool until you need it for your recipe.

It took 10 minutes start to finish, made just a bit more than a 10.75 ounce can from the store, had no preservatives, no added salt and was lower in fat and calories because I used 2% milk to make it. Win-Win!

That Goes Where?

I’ve never poisoned anyone with my cooking (that I am aware of), but I just found out that I have been storing some food items in places they aren’t supposed to be stored.

Apples: They stay crisper in the refrigerator and last longer without spoiling. Hmmm, ok. Good thing to know, but I usually don’t buy more than a few apples at a time and keep them on the counter. My house is always cool and I like them visible, making me more likely to eat one than grab a cookie or chips…I’m going to call this one a toss up.
Brown Sugar: WOO HOO! I’m storing this one right. It belongs in the cupboard in a well sealed bag or container, not in the refrigerator. I also saw a tip that it will stay softer/fresher longer if you put a couple of big marshmallows in the same container.
Coffee: Beans will keep in an airtight container, open bag or can at room temperature for a week. My Mom always kept her cans of coffee in the refrigerator. Apparently that was wrong as moisture can kill the flavor making the coffee taste weak. I keep my beans in the freezer, which is recommended for long term storage. Yes!!! Another staple I’m not screwing up!
Spices: I am guilty of keeping spices much longer than I should, but at least I am storing them right. They belong in a cupboard away from heat ( so not one above the refrigerator or oven), light, and moisture to keep the oils from breaking down. Exceptions are sesame seeds and poppy seeds, which need the moisture of the refrigerator to maintain their freshness. Toasted or plain sesame oil should be stored in the refrigerator as well.
Hot Sauce: No need to keep them in the refrigerator. They will stay good (and potent) for up to 3 years in the cupboard at room temperature. Cool, I get to free up some refrigerator space.
Maple Syrup: The expensive pure stuff needs to go in the refrigerator, the Aunt Jemima (and other artificial Maple flavored syrups) is the cupboard. Guess I have a new resident for those recently vacated refrigerator shelves!
Nuts: Oops, I’ve been storing these wrong. Almonds, walnuts and pecans are only good (once jar or bag is opened) at room temperature for two weeks. To maintain the freshness of the oils within them, store in refrigerator up to 9 months and freezer up to 2 years.
Onions, Shallots, Garlic: Don’t do as my mom did and store them in the refrigerator. These need to be stored in a mesh bag or basket in a dry place with plenty of room for air to circulate.
Tomatoes: Yep, I’ve been doing these a disservice too! Tomatoes do not belong in the refrigerator, they’ll get mushy. Put them on the cool counter.

Who knew? Certainly not this girl!

Gluten Free Zucnana Bread

banzucminis I love a moist piece of banana bread slathered with soft cream cheese. The only problem I have is, with the number of bananas I buy each week, using the overripe ones for plain banana bread every week or two is getting boring.

My grandma was one of those 1970’s women who broke out of her 1950’s homemaker role and became a more modern woman. She was different from my friends’ grandmas to say the least: She played tennis, loved fitness, drove a flashy sports car, loved vacationing and baking herself to a golden tan in the sunshine, had a job outside the home, and pretty much spoiled my brother, sister and I rotten. My modern grandma made her own yogurt, dried her own fruit, and tried her hardest to get us to eat more vegetables. I’m pretty sure she is why I am so fearless and experimental in the kitchen – I’d eat anything new or different that she fed me.

My Grandma Skip used to make a wonderful, sweet, moist zucchini bread every summer. It was one of my favorites, even if it did have walnuts in it! I wonder how bananas would taste with zucchini. And, as if that wasn’t enough of a challenge, I wonder if I can make it gluten free so I can share it with my friends who have issues with gluten. Looks like another experiment!! Off to the kitchen!

Gluten Free Zucnana Bread

Shred 2 medium zucchini in your food processor, Vitamix or using a hand grater.
Let sit in a colander in the sink so any moisture released can drain off.
Grease your 9×5 inch standard or 5.75 x 3 inch mini loaf pans with baking spray (I use coconut oil spray).
Preheat oven to 325° F

In medium mixing bowl combine:

1 & 1/2 Cups All-Purpose Gluten Free Flour
1 & 1/8 tsp Baking Soda
1/2 tsp Cinnamon
1 Cup Oats (I use Bob’s Red Mill Extra Thick Rolled Oats)

In same bowl add:

1/4 Cup Agave Syrup
1/3 Cup Pure Maple Syrup
2 Eggs (Room temperature is ideal)
1/2 Cup Coconut Oil (Room temperature/melted)
1 tsp Vanilla
3 Medium Bananas Mashed (not overripe, but with browning skins)

Using a large wooden spoon, stir in each addition until well combined. Batter will be thick.

Stir shredded zucchini in by hand (using a large rubber spatula or wooden spoon)
Pour into greased loaf pan (s)
Bake on center rack in oven for 55 – 65 minutes (9×5 inch pan), or until wooden pick inserted in center comes out clean. Like most ovens, my temperature is sometimes a few degrees off, so I start checking for doneness at about 55 minutes.

When finished baking remove pan (s) to a wire rack to cool about 30 minutes, then remove from pans and cool completely on the wire racks. When cooled, wrap loaf (s) in foil then put into a zip bag and store in the refrigerator. These loaves freeze well – wrap first in waxed paper (seal all edges), then foil and finally a securely zipped freezer bag. Enjoy within 3 months.

I serve with whipped cream cheese, although you can make a simple glaze to drizzle over while the loaf (s) while still warm.

1/4 Cup Cream Cheese
2-3 Tsp Milk
1/4 – 1/2 Cup Confectioner’s (Powdered) Sugar. Add more or less milk as needed

TIP 1: I normally use 1 Cup of Sugar in my Banana Bread. When substituting Agave Syrup or Pure Maple Syrup (or a combination of both) for granulated sugar, make sure that you decrease the water (juice or other liquid component) by 3 TBLS (per 1 C equivalent/ sugar), add 1/8 tsp of baking soda (per 1/2 C equivalent sugar), and reduce your baking temperature by 25° F. I have already made those adjustments above. There is a really handy chart for sugar substitutions here.

Tip 2: When using mini loaf pans instead of a standard 9 x 5 loaf pan, reduce the baking time by 25% (so in this case the baking time would be 43 – 53 Minutes – I start checking loaves for doneness at about 45 minutes).

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Lisa’s Luscious Lemorancello

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