Many of you have requested FoodieGuru approved Matcha powder brands that can be bought from Amazon. Not all matcha is good matcha, the quality of the leaves, the way it was processed all contribute to the end product.
We all already know that Matcha is amazing, it is:
- High in antioxidants – great for skin health, prevent negative effects of UV radiation, and good for weight loss.
- Boosts memory and concentration. Matcha Tea is one of the best coffee substitute without caffeine jitters. It’s a good, clean energy.
- Increase energy levels and endurance
- High in amino acid L-Theanine, Chlorophyll, vitamin A, E and K.
- A natural detoxifier for the body – naturally removing heavy metals and bad toxins from the body
- Improve your immune system and cholesterol
So we present to you the top 2 choices.
FoodieGuru First Choice #1:
Unkaku Matcha by Marukyu-Koyamaen
Unkaku, translated “Cranes Flying, White Clouds” is ceremonial koicha matcha.
The colour is very green compared to other matcha, the quality is top notch with higher antioxidant levels than other brands.
Unkaku matcha is more expensive but you get what you pay for 🙂 it really tastes amazing!
Buy it here:
Unkaku Matcha 20g for $40.10
Unkaku Matcha 40g for $98.62
FoodieGuru second choice #2:
Kumā Matcha is a premium Ceremonial Grade Matcha Green Tea powder originated in Uji, Kyoto, Japan. Made from 100% pure leaf, granite stone ground into a vibrant green powder. Kuma means bear in Japanese.
Kumā Tea matcha has a pleasant flavor, refreshing taste and delicious aroma.
Buy it here 30g for $19.90
Looking for a super healthy chocolate to snack on? Bored of super sweet chocolate? Wanting to try something new?
Try LoveChock! FoodieGuru’s favourite is the Pure/Nibs bar:
We love these bars because LoveChock is:
- Raw chocolate: not roasted but cold ground beans
- 100% organic ingredients
- Milk free, soy free and gluten free
- Sweetened with coconut blossom nectar
- Lovingly made by hand
This LoveChock Pure/Nibs bar ranks as the healthiest chocolate in the FoodieGuru choco meter so enjoy them guilt-free 🙂
Each bar even contains their own unique messages – just like a fortune cookie
Eat them yourself or give them to your loved ones as presents 🙂
You can get them here for $7.68 !
cacao mass*, cacao butter*, dried coconut blossom nectar*, cacao nibs* (10%), lucuma powder*, bourbon vanilla*, sea salt. Chocolate part contains: minimum 81% cacao solids.
* certified organic
FoodieGuru’s Fruit of choice this month is the exotic Pomegranate.
Why? Because it is jam packed with antioxidants. Categorized as a berry the pomegranate’s skin is thick and inedible, but there are hundreds of edible seeds within.
The thick outer skin and white skin within protects the antioxidant longer than most fruits. Even 3 days after it has been picked from a tree, it will still contain just as much antioxidant as if it has just been freshly picked.
What is the best way to consume the pomegranate?
- As a fruit/not juiced
- To suck the juice from the edible seeds within but to spit out the actual seeds
- As fresh as possible (Source from a farm instead of buying from the grocery shops)
- 1/2 a Pom twice a day
Notice: This is an update from my last sunscreen post in Nov 2014.
Good news, we have discovered a new sunscreen that is approx 5x better than one featured in the last post!!
This sunscreen is a Japanese brand – It glides on your skin without leaving any oily residue or a strong smell.
It has an SPF of 50+ and is one of FoodieGuru’s favourites!
It comes in gel, milk and lotion forms but the UV Super Moisture Essence is the best.
Buy it here for $10.44 with free shipping 🙂
Cucumbers are Our Food of the Week
FoodieGuru loves snacking on cucumbers because they are inexpensive, high in antioxidants and can improve the complexion and health of your skin!
Cucumbers are high in water content which gives them their cooling and refreshing effect to our body.
So what is the best way to enjoy this delicious vegetable?
- When shopping, look for the cucumber that is the greenest in colour
- Make sure you wash first with water
- Don’t peel the skin (saves time and its healthier)
- Don’t slice the cucumber into small round shapes, this makes them oxidise faster. Instead, just chew right in!
- One side of the cucumber contains higher antioxidant than the other: The side that is greener in shade, try not the slice the whole bulk of the end off, instead just slice the end tip slightly. You don’t want to waste the best bit!
Tofu: you either love it, or you haven’t had it prepared well. It is high in protein, low in cost, and easy to work with! Tofu’s can vary in taste depending on what kind of coagulant it was made with.
But what is tofu, anyway? It’s soybean milk—not from fuzzy green edamame pods, but from mature white soybeans—boiled, curdled, and pressed, similar to dairy cheese. The soybeans are soaked and ground into a slurry which is warmed with water, then strained to become soy milk. This milk is combined with a coagulant.
There are many different coagulants used to make tofu (magnesium chloride, calcium sulfate, or magnesium sulfate) but FoodieGuru likes his tofu the traditional way, using Nigari as the coagulant. Nigari is the dried liquid (mostly magnesium chloride) that remains after common table salt has been removed from seawater. It is natural from the sea, contains all the essential nutrients for the body without the salt.
When FoodieGuru has the time, he prefers to make his own tofu and its not as hard as it sounds, you can try it too! Why make tofu yourself? Because you want to experience it at its peak — freshly made, creamy, and subtly sweet. Homemade tofu is as precious as homemade bread.
The soymilk and coagulant are simmered until the curds and whey separate, then placed into cloth-lined molds and pressed until the whey drains out. The amount of pressing time is relative to the quantity of curds and the desired firmness; it averages around 15-20 minutes. The longer it’s pressed, the more whey is released and the firmer the finished product will become.
You can watch this tutorial to guide you through your tofu-making experience: