Have you jumped on the Matcha bandwagon?
Matcha is all the rage as of late.
In simple terms, matcha is green tea in powdered form. Because you are consuming the green leaf tea in its entirety, it is considerably higher in antioxidants, specifically polyphenols which have been proven to protect against heart disease and cancer.
Matcha can also be a great natural food coloring for Easter egg-dying or adding green to your cupcakes for St. Patrick’s Day.
You know what else Matcha is good for?
Making homemade marshmallows spiked with compounds may help regulate sugar, increase energy and fight disease. I enjoy these as my afternoon snack because the combination of protein in the gelatin and caffeine in the matcha green tea strikes a perfect balance.
I have to point out this tid-bit: gelatin is derived from collagen obtained in animal products, mainly skin, bones and collective tissues. This is one of the important and beneficial compounds in bone broth.
Because of this and probably thanks to this, I recommend gelatin only from grass-fed animals. There are several brands that have proven to use grass-fed products, but my favorite is Perfect Supplements Bovine Gelatin. It may be a little more costlier than the conventional gelatin but because I use a small amount in this recipe and using it to nourish our bodies, I find that the price is well worth it. A little goes a long way and just one can of this will last you a long while.
Now, on to the recipe. You start by whisking 1/2 cup of water with gelatin in a KitchenAid or comparable mixer for 15 seconds. Set aside.
Turn the mixer back on low speed. Carefully pour in the matcha honey mixture into the gelatin and slowly increase the speed to medium. Continue beating until white peaks form, like in meringue. This should take you about 15 minutes. Meanwhile, prepare a 9×13 pan by lining it with parchment paper and coating it with coconut oil. Be sure to leave a flap on the sides for easy removal of marshmallows.
Whisk 1/2 cup of water with gelatin in a KitchenAid or comparable mixer for 15 seconds. Set aside.
In a small, heavy-bottom saucepan, bring matcha, remaining water, and honey to a boil. Reduce heat to medium-low and continue to lightly simmer for about 7 minutes.
Turn the mixer back on low speed. Carefully pour in the matcha honey mixture into the gelatin and slowly increase the speed to medium.
Continue beating until white peaks form, like in meringue. This should take you about 15 minutes.
Meanwhile, prepare a 9x13 pan by lining it with parchment paper and coating it with coconut oil. Be sure to leave a flap on the sides for easy removal of marshmallows.
Add chopped pecans and vanilla. Gently combine together.
Pour into the greased, lined pan and allow to sit at room temperature for two hours marshmallows to set.
Keep at room temperature for up to 3-4 days.
MORE RECIPE FAVORITES:
Instant Pot Honey-Sweetened Cranberry Juice (GAPS, Paleo, Primal)
Lazy Cabbage Rolls (Low-Carb, Paleo, Whole30, GAPS)
Roasted Carrots with Garlic (Low-Carb, GAPS, Whole30, Paleo)
Cabbage & Cucumber Salad
Crustless Skillet Pizza
Instant Pot Squash & Lamb Curry
Parmesan & Garlic Cabbage Steaks
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