Matcha Green Tea Dip Recipe
When Hippocrates said, “let food be thy medicine and medicine be thy food,” he could have been referring to a dip like this. Matcha green tea powder and rosemary are both medicinal plants that enliven this herbalicious dip.
Health Benefits of Matcha
Matcha offers up all the health benefits of green tea. From improved memory and concentration, brain health, bone health, cancer and heart disease prevention, green tea is big medicine. Matcha is a special form of green tea prepared by stone-grinding the best shade-grown, green tea leaves to a fine powder. Rather than steeping the leaves in hot water to make a tea, matcha powder is whisked into hot water to create a frothy drink. Consuming the whole tea leaf makes for a higher concentration of therapeutic compounds than a simple tea, but estimates vary widely on how much more concentrated it really is.
The rich, green powder incorporates easily in food, too. Its unique umami flavor works well in both sweet and savory recipes. I use matcha in my green smoothie recipe and in my recipe for mental energy balls. Some commercial matcha powders have been sweetened. For this recipe, be sure to use the unsweetened, traditional matcha.
Health Benefits of Rosemary
Rosemary is better known as a culinary herb. But like most culinary herbs, it’s also good medicine. It supports circulation, including cerebral circulation and memory, promotes digestive health, and relieves gas and bloating. When it comes to your health and the health of the planet, it is beneficial to buy local, organic, and non-GMO, whenever possible. This is especially important for foods like edamame, another name for the soy beans you will find in this recipe. Soy beans, as a food crop, are heavily subjected to genetic modification and harmful herbicides. Better yet, grow your own! Rosemary is easy to grow in your windowsill or garden; perhaps you’ll plant some to use in recipes like this!
Matcha Green Tea Dip Ingredients
12 oz. shelled organic edamame beans
2 tsp fresh squeezed lemon juice
1½ tsp sea salt
¼ cup olive oil
2 tsp matcha powder
2 tsp lemon zest
1 tbsp fresh rosemary, finely chopped
Boil or steam the edamame beans for 4-5 minutes and drain. Place edamame, lemon juice, and salt in a food processor and blend. While the food processor is running, slowly add the olive oil, continuing to blend until the ingredients are smooth and creamy. Add more olive oil if needed to achieve a smooth consistency. Add matcha powder, lemon zest, and rosemary. Pulse several times to incorporate. Adjust salt, lemon, and rosemary to taste.
If you give this matcha recipe a try, let me know what you think! And don’t forget to snap a picture and tag it with #nectarherbandtea on Instagram! I’d love to see what you pair it with!
P.S. This recipe was inspired and adapted from Matcha Mint Edamame Dip by Rishi Tea. I have a print out of this recipe, but can no longer find a link to it on the Rishi website.