Green Tea Smoothie 抹茶スムージー

photo from Public Domain Images

It is still summer and still hotter than a load of jalapeno peppers and fireworks.  This is an easy peasy smoothie that is so good, cooling, and good for you too.  An excellent breakfast, a lunchtime pickup, or just to sit and sip in the shade while listening to summer winding down.

You can use almond, soy, coconut, or other milk.  Also if you use the other “milks”, using the ones with vanilla added is good as well. I like to play with this recipe. You can use an equivalent amount or mix of avocado and/or pineapple instead of or in addition to the banana. I like some pineapple along banana along with ginger. Make this smoothie your smoothie.  I like recipes with interchangeable parts to make something unique that tastes like just what I want.
 
You will need a blender, one of those bullet blenders, whatever that is similar in function. Matcha powder can be found in many specialty groceries such as Trader Joe’s or Asian market. It can also be ordered from an online source. You want pure matcha powder. Ceremonial grade is not necessary but be aware of what you are ordering. There are some sweetened or “smoothie” types available. You want the unsweetened, non-additive powder. You can also use the powder for baking or making ice cream. I have posted several recipes: Green Tea Cookies and Green Tea Ice Cream.

Green tea not only is good for you, it tastes good and is a lovely, happy green in color. You cannot grind green tea leaves to make matcha powder as the matcha is made by a different process.

Recipe
1 Banana (or assorted fruit, add a bit of fresh ginger if you use pineapple)
5 ice cubes
¾ to 1 cup unsweetened almond milk (or cow’s milk, coconut milk, etc)
1 tsp. matcha green tea powder

Put ice cubes and banana/fruit into blender. Add the “milk” of your choice. Add matcha powder. Blend until all ingredients are blended and smooth. Pour and enjoy!

 

Japanese Cabbage Salad

Hot and sticky summer is here. I usually keep Japanese pickled veggies in my fridge all year, but this time of year, in addition to the pickles, there are usually several containers of salads – American, potato, pasta, layered, congealed, vegetable and of course, always a Japanese salad. This cabbage salad is a favorite and super easy. the miso adds a tasty variation on the flavor and is good for you too! This salad sounds a lot like cole slaw and indeed, some shredded carrots are good added to this for color, flavor, and nutrition.  Of course, you can make a smaller version.  It keeps well and I like it better the second day.  This was given to me by a friend in my past and is from the Hakone area.  Good with meats, as part of an all salad meal, or I like as a lunch with steamed rice.  NOTE:  I use chopsticks to toss and mix food items to keep vegetables from bruising.

There was a yakinuku (grilled meats) restaurant near where I was staying at the time in Japan.  I ate there with regularity.  With great courtesy, this recipe was shared with me by one of the chefs shortly before I returned to the US.    I think he was charmed by my Southern American accent!

どうぞめしあがれ (douzo meshiagare  y’all!)  Eat well said by the cook to the eaters…

Cabbage Salad
1 tbs. white or yellow miso paste
2 tbs. soy sauce
Juice and zest of 1 lime
2 tesp. Rice wine vinegar
1 tsp. sesame oil
1/2 c. safflower or other neutral vegetable oil
6 cups thinly sliced green cabbage
3 thinly sliced green onions
Toasted sesame seeds

In large non-reactive bowl, whisk together miso paste, soy sauce, lime zest and juice, rice wine vinegar, sesame oil and vegetable oil. Toss cabbage in ingredients and let chill for about 1 hours, tossing several times. Garnish with sesame seeds when serving.  OPTIONAL:  Can add thinly sliced fresh snow peas, red cabbage, shredded carrots