traditionally made from ground Japanese green tea leaves.
It is whisked with water, kefir or milk.
Traditionally this is done with a bamboo matcha whisk, and there is quite an art to it!
Mix up matcha as a latte or iced and kefir milky, shot it, bake with it, ice cream and jellies or fresh rustic pasta and gnocchi topped with kefir cheese.
3-3 1/2 cups flour of choice … we use a combination of quinoa and green banana flours
1 cup of warm water
2 tablespoons apple cider vinegar
Olive oil for bowl
In a large bowl, combine three cups of flour with the water and vinegar.
Stir with a wooden spoon, until it becomes too stiff to stir.
Dump out onto a floured surface, and knead for ten minutes, adding in more flour if required, to create stiff dough consistency.
Wash out the bowl and dry and drizzle with a dash of olive oil.
Place dough in the bowl, turning over so the dough has olive oil on both sides.
Cover well and leave out at room temperature overnight.
The next day, separate dough into four balls.
Can color some if desired: use red kraut juice / fermented beet juice / matcha powder
Spinach: puree 3/4 cup cooked leaf spinach (squeezed to remove as much moisture as possible) in a food processor.
Tomato: Add 2 tablespoons sun-dried tomato paste.
Soak powdered saffron / turmeric in 2 tablespoons hot water for 15 minutes.
Strain the water, discarding the solids.
Whisk with the vibrant saffron / turmeric water before adding.
Herb: Add at least 3 tablespoons finely chopped fresh green herbs or edible wild foods.
Roll out each piece of dough to about a 1/4 inch thickness, using flour on your surface and rolling pin, and cut into thin strips.
A pizza cutter is very helpful for this step.
Best if left to dry on a floured surface, or on cooling racks for several hours.
Or you can cook immediately.
To cook, bring a large pot of water to boil, and salt liberally.
When the water is at a rolling boil, add pasta, slowly to the pot.
Boil for about 10-15 minutes, until the pasta is cooked and soft.
Serve with favorite sauce.
Or combine cooked cool pasta with massaged shredded kale, chopped activated pecans, alfalfa sprouts, sauerkraut and toss through oil dressing.
Combine cooked pasta with soaked and sliced sundried Italian tomatoes, pesto, toasted pine nuts, Parmigiano Reggiano and serve with kraut salad.
Top cooked pasta with fermented tomato salsa, marinated kefir cheese and fresh herbs.
Everyone’s a little bit Irish on St Patrick’s Day, March 17th, raise your Guinness to all things green “A Fermented St. Patrick’s Day. … the occasion, but we especially love the leftover sandwiches the next day!
Love and bacteria, Xo, Lynnie