Triple M Green Tea: Maca, Matcha, Moringa
Need a simple and quick boost of energy? Instead of coffee, try out this concoction, which encompasses three adaptogenic superfoods. Maca gives you sustained, safe energy on top of many other health benefits. Matcha does contain caffeine, but almost half the amount of a cup of coffee. The saturated fats in ghee, grass-fed-clarified butter, slows the absorption of caffeine. Ghee, alongside maca, works to give you sustained energy with no jitters. These powders, derived from leaves and roots, are excellent sources of a myriad of vitamins and minerals. Maca + matcha + moringa is the way to go! (I do also love heating up maca solo with a touch of warm water and a splash of nut milk by itself-- caffeine free,sustained energy)
How does matcha differ from regular green tea? Both come from the Camellia sinensis plant, which is native to China. However, matcha is grown differently. The tea bushes for matscha are covered for about 20-30 days before harvest, to prevent direct sunlight. The shade from this process stimulates an increase in chlorophyll levels, leaving the leaves darker green and increasing amino acid production. After harvesting, the stems and veins are removed from the leaves and they are stone-ground into the vibrant fine, green powder, known as matcha. Ingesting the whole leaf powder instead of water infused through the tea leaves, gives matcha a much higher antioxidant concentration.
- 2 tsp. maca powder
- 1/2 - 1 tbsp. matcha powder
- 1 tsp. moringa powder
- 1 scoop collagen powder (I use vital proteins)
- 1 tsp. ghee
- 1/3 c. hemp milk (or plant based milk of choice)
- 1.5 c. almost boiling water
- 1 tsp. cordyceps (optional)
- 1 tsp. tocos (optional)
Sift matcha through a fine mesh strainer directly over blender (I use a vitamix). Pour over almost boiling water. Add collagen, ghee, and hemp milk. Add maca, moringa, and/or cordyceps and tocos. Blend on low-medium for about 3 minutes. Pour into a mug and it's ready! Enjoy this earthy goodness immediately.