[Sometimes, you just want a dish that’s quick and easy–no fuss. I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]
[Get a load of that color! Okay, maybe it’s just a tad less intense in real life. . . I haven’t quite mastered the new photo software yet. 😉 ]
Although I’ve been loving our 30+C (100+ F) days, it’s been really hard on the The Girls. I’ve limited their walks to 10 minutes at a time, and usually hose them down before we leave the yard, to ensure they don’t suffer heat stroke from being in the sun too much.
(“Mum, I appreciate that. It’s tough wearing a full-body fur coat in this weather. Especially a black fur coat–even though black is always stylish, of course.“).
When we got back from our ten-minute
sauna jaunt yesterday, I was craving my usual morning matcha tea, but seriously not in the mood for a hot drink. Then it hit me: why not whip up something frosty with that same matcha?
I combined the tropical sweetness of frozen pineapple with some of the overabundant herbs growning in my garden and came up with this remarkably refreshing sipper. It’s brimming with antioxidants from the matcha and goes down easy with built-in digestive enzymes in the pineapple. And a bonus: it takes all of 30 seconds to make.
A perfect way to love this record-breaking heat. Happy sipping!
This is my second entry to the Chillin’ and Grillin’ Event I’m co-hosting with Amie, and my submission to Slightly Indulgent Tuesday. Link up your own grilled or chilled dishes–the event continues until Sunday at midnight! 🙂
A perfect little pick-me-up in the afternoon, or great alongside your breakfast. The sweetness of the pineapple and rice milk complement the slight bitter undertones of the matcha perfectly. You can omit the herbs if you like, but I’d urge you to try them–they are the perfect foil for the other ingredients in this drink.
1 cup (240 ml) frozen pineapple chunks
3/4 cup (180 ml) unsweetened plain or vanilla rice milk
2 leaves fresh mint or fresh basil (I prefer the mint, but the basil is lovely, too)
1 tsp (5 ml) unsweetened matcha tea powder
Place all ingredients in a high-powered blender and blend until smooth. Sip and enjoy! Makes one large or two small servings.
Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll get recipes as soon as they’re posted, plus cookbook updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”)