Everyone needs a little treat now and then. I love the idea of building antioxidant-rich matcha into the mix.

What is matcha? Matcha is EVERYWHERE these days. Green tea and matcha come from the same plant, called Camellia sinensis. Farmers grow matcha by covering their tea plants several weeks before harvest to avoid direct sunlight, which boosts chlorophyll production (giving matcha its gorgeous green glow) and increases amino acid content (specifically the anti-anxiety amino acid L-theanine – one of my favorite adaptogens for improving energy and decreasing anxiety). The harvested tea leaves are then ground up into a fine powder.

In general, one of the best reasons to consume green tea and matcha are the antioxidant compounds called catechins. These compounds stabilize harmful free radicals, which can help prevent cellular damage and aid in cellular repair.

To enjoy matcha most traditionally, mix a teaspoon of matcha in 8 ounces of hot water to make a frothy tea. If you’re fancy, you can use a bamboo whisk. If you’re not, then just stir well with a spoon. You can also find matcha in green tea bags. This is much easier!

Since matcha is the whole tea leaf, it has many more antioxidants and more caffeine than traditional green tea. One teaspoon of matcha has about 70mg of caffeine compared with 15-30mg in green tea or 60-100mg in a cup of coffee. I would recommend consuming matcha in the early part of the day before noon to avoid it compromising your ability to fall asleep at night.

If you’re not into the texture of matcha tea, your first foray into matcha could be in snack form. These delightful little bliss bombs first came to me by way of my friend Stephanie’s mom Fran. Fran and I both share the same astrological sign (Cancer) and are kindred spirits. I received a package from Fran over the holidays with this recipe and several little bliss bombs for me to enjoy. I didn’t share them! I like this recipe because it’s not too sweet and doesn’t hide the intense matcha taste.

Matcha should be stored in an airtight container to avoid oxidation and degradation of flavor over time. You can find it individually packaged if you want to have it in your pantry but don’t consume it often.

Ingredients for Bliss Bombs:

¾ cup raw cashews, walnuts, pecans or almonds (your choice!)

¼ cup raw pistachios, shelled

2 cups Medjool dates, pitted

¼ cup unsweetened shredded coconut

2 tsp matcha

1 Tbsp coconut oil

Sea salt, to taste

Ingredients for Rolling:

¼ cup raw pistachios, chopped

¼ cup unsweetened shredded coconut (optional)

Sea salt, to taste

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Directions

1. Place all of the ingredients except the last ¼ cup of pistachios) into a food processor. Processes for one minute or until finely chopped and blended.

2. Form the mixture into small balls using a small spoon or cookie scoop. Roll between your hands to create evenly-sized balls.

3. Mix the remaining chopped pistachios and shredded coconut (and sea salt, if you’d like) in a shallow bowl. Roll the balls through the mixture and press again firmly into balls.

4. Refrigerate for 15 minutes before eating.

Enjoy!