By Aine Carlin | January 10, 2012


Matcha, for those of you unfamiliar with this most masterful of ingredients, is a fine ground powdered green tea from Japan. I love matcha and ever since I discovered it about two years ago, I’ve been finding ways of integrating it into my sweet dishes. It has enhanced cupcakes, and frosting to go with aforementioned cupcakes, glorified pancakes, transformed milkshakes and now enlightens my morning smoothie.

It’s hard to explain the taste really because to say it tastes like green tea is obvious and yet inaccurate. Sure there is a green tea essence about it, not to mention the beautiful green tea hue it possesses, but it comes completely sans dry acrid green tea after taste.

In Japan it is widely used to flavor ice creams and other sweets and, of course, at tea drinking ceremonies. Matcha smells heavenly and is so delicate in flavor and yet has the ability to take a dish from good to great in just one spoonful. Plus, we all know that green tea is good for you with some of the long purported health benefits including lower risk of heart disease and cancer. I don’t know about you but that alone is enough for me to become a matcha fan.


Photos: Aine Carlin

Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty-free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over at

For more great recipes from Aine, be sure to follow me on Twitter (@MarcusCooks)

Creamy Matcha Smoothie Recipe

Servings: 2
Prep Time: 2M
Cook Time: 5M
Total Time: 7M


  • 1 banana
  • 1 pear
  • 1 kiwi
  • 1 celery stick
  • 1 avocado
  • handful of baby leaf spinach
  • 2 medjool dates
  • 1 tsp matcha powder
  • 1 tsp vanilla extract
  • 1 cup pourable coconut milk (I like Kara coconut milk)
  • 4 ice cubes
  • filtered water



Quarter and de-seed the pear, chop and place in blender along with the peeled banana, peeled and chopped kiwi.
Add washed and chopped celery. Halve the avocado, remove the stone and scoop the flesh into the blender.
Lastly add the dates (remove the stone!), matcha powder, vanilla extract, coconut milk, ice cubes, spinach and a splash of water. Blitz until completely smooth. If it is a little too thick add more filtered water and blitz again.
Serve in a tall glass. Will make two decent servings.

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