INGREDIENTS: 

• 200 ml milk of choice 
• 1 teaspoon MATCHA
• 6 ice cubes
• 1 1/2 tablespoon sugar or vanilla extract (optional)
• 1 scoop vanilla ice cream
• 1 tablespoon chocolate syrup 

METHOD: 

1. Swirl some chocolate syrup on the inside of the glass.
2. Place milk, matcha, ice cubes, and sugar in a blender. Process until smooth. Pour into a serving glass.
3. Top with a scoop of vanilla ice cream, garnish with a sprinkle of matcha. Enjoy immediately.

-If you try this Matcha Float be sure to tag us using the hashtag #SorateRecipes we will DM you a 30% discount code!

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Matcha Green Tea Crêpe Cake filled with a light Chantilly cream.

It melts in the mouth, the secret is to make the crêpes extra thin.

Ps: Prepare yourself a Matcha and get started with this Matcha Crêpe Cake 

Top Tips to ensure success of your Matcha crêpe cake:

1. After making the crêpe batter, let it rest for at least an hour to allow the dry ingredients to fully absorb the liquid and to eliminate any air that could cause tearing.

2. Cook crêpe on a non-stick pan on low heat. 

3. Cooked crêpe should be stacked on a cooling rack before being placed on top of each other. This will prevent them from becoming soggy.

4. Besides being very photogenic and delicious, this cake has a unique texture that can only be found in pancake crêpe cakes.

Crêpe Cake Ingredients: 

• 190 ml heavy cream
• 190 ml milk
• 5  tbsp  granulated sugar
• 3  large eggs
• 35  grams vegetable oil
• 120 grams cake flour
• 2 tbsp Sorate matcha powder
• 6 tbsp water
• Non stick spray for trying pan
• 1 tsp Matcha powder for dusting

Chantilly Cream Ingredients: 

• 360 ml heavy cream
• 105 grams powdered Sugar

Method: 

1. Heat milk, cream and sugar on medium heat until sugar is fully dissolved. Take off heat immediately once sugar is dissolved, do not bring to a boil.
2. Allow milk and sugar mixture to come to room temperature.
3. Pour into blender.
4. Add egg, oil, cake flour and matcha powder into blender.
5. Blend until the mixture becomes homogenous. A few pulses should do, do not over blend.
6. Pour equal amounts through a sieve into two mixing bowls.
7. Let rest for 1 hour or overnight in the fridge.
8. Immediately before cooking, add 1-3 tablespoons of water into one bowl of the crepe batter to thin it out.
9. Heat a pan on low-medium heat, using a pastry brush, coat pan generously with butter for the first crepe. Pan is ready when the butter sizzles as it hits the pan. 
10. Using a small ladle, pour batter onto pan, swirl the batter around until it coats the pan evenly.
11. Set timer for 3 minutes. Cook first side for approximately 2 minutes. The crepe will bubble up and once the sides can be picked up with a silicone tong without tearing, the crêpe can be flipped with a flat spatula. It will look slightly golden.
12. Watch the second side closely. It will cook much faster, about 1 min. Remove from heat before it turns brown.
13. Place on cooling rack to cool before stacking on plate.
14. For subsequent crêpe, coat the pan with a very small dab of butter and repeat steps #10-13.
15. Once all the crêpe are finished (26-28 in total), set them aside and prepare the cream filling.

Cream Method: 

1. Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better.
2. Place cream in the chilled mixing bowl, then beat on low speed until the beater starts leaving light tracks in the cream. Add icing sugar.
3. Increase speed to medium-high. 
4. Stop beating when the cream starts to get stiff and turns from glossy to matte. Do not over whip.

SHOP HOUSE MATCHA HERE

A creamy and silky Panna Cotta made with Sorate House Matcha makes an impressive yet simple dessert that goes well with fresh berries and grated chocolate!

The perfect dessert for thanksgiving! 

ONE CLICK SHOP

INGREDIENTS: 
1 cup whole milk
2 cups heavy cream
2 tsp gelatin
1/2 cup granulated sugar
2 tsp matcha, Sorate house matcha
2 tsp vanilla
Fresh berries 
Grated chocolate 

METHOD: 

1) Pour half the milk into a cup and sprinkle the gelatin on top. Stir and allow to bloom. In a medium saucepan, over medium-low heat, pour the heavy cream, vanilla, sugar and matcha powder and whisk to combine. 

 2) Pour gelatin and cream mixture and stir.

3) Continue cooking and whisking occasionally until barely simmering.

4) Remove pan from heat and divide cream mixture among 4 ramekins and allow to come to room temperature.

5) Chill the Panna Cotta, cover and let sit overnight.

6) When ready to serve, dip each ramekin into a bowl with hot water for 5 seconds. Invert ramekin onto a serving plate. Top with fresh berries and grated chocolate.

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WHAT IS COMPOST AND WHY SHOULD WE COMPOST? 

HOW TO BEGIN COMPOSTING AT HOME: 

SHOP LOOSE LEAF TEA HERE 

Pros and Cons of Caffeine in Compost

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1. MATCHA 

Matcha is perfect for the autumn and winter seasons as it contains enough nutrients to keep you energized and healthy. Ryokucha and matcha are among the teas of choice for Otsukimi (お月見) or ‘moon viewing.’ festivals that honour the autumn moon. On the modern solar calendar, these celebrations take place in September and October.  

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For those who love Matcha, it seems that any time is the right time to drink this delicious beverage. 

Most matcha drinkers consume just 1 or 2 cups a day. The best time to drink it depends on what you’re doing. Here are some good examples:

◊ A gentle LIFT first thing in the morning

◊ A MINDFUL approach to a mid-day meeting

◊ A nice PICK-ME-UP as the afternoon wanes

◊ A CALORIE BURNING boost for your workout

◊ A time for CALM contemplation or MEDITATION

◊ A time to FOCUS or be CREATIVE

The only time to avoid Matcha is right before sleeping. The effects of caffeine take time to wear off, so if you like to have Matcha in the evening, make sure you drink it a few hours before bed!

JOIN THE RITUAL HERE

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SHOP HERE

The Japanese diet is well BALANCED and considered to be one of the healthiest in the world, and for that reason the Japanese have an average life expectancy far greater than the western world. Japanese have long been revered and studied for their long life expectancy, which is higher than almost anywhere else in the world.

This is why: 

◊ Large Green Tea and Matcha Consumption 

Japanese green Tea has numerous health benefits, so much so that we should all be brewing up with it. Green tea is believed to help regulate blood pressure, lower blood sugar, boost the immune system, lower cholesterol, slow the aging process, promote weight loss and studies have even shown that green tea can be effective at preventing cancer. 

◊ Smaller Food Portions

Food portions in Japan are smaller and reduce the opportunity for pigging out. Western visitors to Japan will find that when eating out, meals will be roughly about half the size of what they are used to (or even less if they are used to US-sized portions). 

◊ Healthy Desserts

The Japanese do enjoy some western desserts like ice cream or cake, but they are more likely to serve up some seasonal fruits arranged on a plate than a sticky toffee pudding. And Matcha infused desserts are most popular. 

◊ High Vegetable Consumption

The Japanese consume large amounts of vegetables, such as cabbage, broccoli, brussels sprouts, chinese cabbage, cauliflower, kale, and watercress.

High in Vitamin C and fibre, they also contain potent anti-cancer properties. Methods of cooking vegetables, include lightly steaming or frying them, which helps retain maximum nutrients as apposed to frying the vegetables. 

◊ Healthy Noodles

Japanese soba noodles are also a staple part of the nation’s diet and are made from wheat and buckwheat flour which helps the digestive process. Soba noodles contain no white flour and are considered significantly healthier, being high in fibre. They help the body eliminate cholesterol, as well as promoting regular bowel movement.

◊ Smaller portions of Rice

 Rice is consumed in small portions by the Japanese, so much so that it is served with virtually every meal of the day, including breakfast.

As a low-fat carbohydrate, rice fills you up so there’s less room for fattening and artery-clogging foods.

◊ Soy Products

Like fish, soy products such as tofu are also a great alternative source of protein than red meat or even dairy, since they have little or no saturated fat.

Soy products help lower blood pressure and reduce heart disease. As a staple part of the Japanese diet, soy products are great at helping keep down cholesterol and are a useful addition to a healthy diet.

◊ Less Red Meats

Red meat contains saturated fats that can clog the arteries if eaten to excess, and can lead to obesity and bring on heart disease. So get eating more salmon, mackerel, sardines, herring, and avoid that red meat and a potential heart attack. 

◊ Fish For Health

We associate a Japanese diet closely with consuming fish, and in large quantities. Fish is a great source of omega-3 fatty acids, which are known for their heart-health and even brain-boosting benefits.