5 ways to be kind to yourself this autumn

Posted by Emily Coppola on

As we sadly say goodbye to the summer months, it’s time to take stock and embrace the change of season. The days are getting shorter, the temperature is falling, and here are our top five tips to stay healthy in the lead up to winter.

  1. Eat seasonal foods

Mother Nature has a very clever way of knowing exactly what your body needs throughout the year, so always buy in season. Not only is it healthier… it’s also much cheaper! Now is the time to enjoy fresh pumpkin, parsnip, sweet potato, eggplant, zucchini, beetroot and broccoli, along with apples, pears, figs, rhubarb and plums.

  1. Slow down

Life is busy, and it’s easy to let your day-to-day routine become a sprint. Autumn is the perfect time to slow down and enjoy some internal reflection. Nurture yourself by slowing down, in alignment with nature around you.

  1. Take steps to prevent cold and flu

Whether or not you choose to have a flu vaccination, there are things you can do to reduce your risk of getting ill this winter. Eat immune-boosting foods like garlic and ginger, cover your nose and mouth with a tissue when you cough or sneeze, wash your hands regularly, and encourage your colleagues to stay home from work if they get sick (that includes you!).

  1. Embrace movement

Far too many people stop exercising when the weather cools down, and spend more time doing sedentary activities indoors. Don’t let cooler temperatures stop you from moving your body. Find a form of movement that you can maintain during autumn and winter, so you don’t fall off the wagon this year. No one wants to have to start all over again in spring!

  1. Align your lifestyle with the season

As the season shifts, give yourself permission to make appropriate changes to your lifestyle. The shorter days and longer nights are the perfect excuse to take the time to really look after yourself; spend time relaxing, read a book, indulge in some spiced chai tea or start writing that book you’ve always dreamt about writing.

VT xx

 

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How to store your matcha

Posted by Emily Coppola on

Not all matcha is created equal

Only the highest quality matcha has a sweet and earthy flavour and that gorgeous vibrant green colour. Lower grade green tea powders are duller in colour, often with a tinge of yellow or brown, and they tend to have a dull or dusty flavour, and can be bitter (similar to the green tea used in tea bags).

Whilst there are a wide range of matcha products available, there are some general rules that will help keep your matcha fresh for longer.

How to store your matcha

Matcha is very delicate; it does not like heat, light or air. Once you open your tin of matcha, store it in a sealed container in the fridge. Our tins were designed with this in mind; close the tin quickly once you’re done and return it to the fridge.

Unlike fine wine...

Matcha does not improve or develop over time, so the best time to consume it is right away! Stale matcha is no fun, so use it up relatively quickly while it's still hyper-green, fresh and vibrant.

Matcha not quite right?

If your matcha has a slightly dusty or hay-like smell, it's most likely not at its freshest. This doesn't mean that it can't be used, but simply means that it has been open for too long (and/or exposed to heat, light or air).

Stale matcha is a little like old spices; it is unlikely to harm you and can't really "go bad" or expire per say, but proper storage is the key to fostering the tea’s taste, colour, nutrients and health properties... not to mention frothability!

VT xx

 

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Recipe: Liora's Green Pancakes

Posted by Emily Coppola on

Our gorgeous friend Liora loves experimenting with Vibrantea Matcha! Her green pancakes are super simple, yet are a nutrient powerhouse. Proof that breakfast doesn't need to be a heavy, bread-y affair.

Simply blend:

- 1 banana

- 2 eggs

- 1 handful of spinach

- 1 teaspoon of Vibrantea Matcha

- 1 tablespoon almond meal

- almond milk (adjust to achieve your preferred consistency)

... and cook gently in a little coconut oil. Enjoy!

VT xx

 

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5 reasons we choose matcha over coffee

Posted by Emily Coppola on

  1. We love the calm alertness.

Matcha has been used for hundreds of years by Japanese Zen Buddhist monks and Chinese Daoists as a means to relax and meditate while remaining alert. This higher state of consciousness is due to Matcha containing the amino acid L-Theanine. The modern application of this amazing nutrient can be seen through a calm alertness and an ability to focus over an extended period (goodbye 3:30itis). Which brings me to…

  1. Our concentration is off the charts.

A side-effect of L-Theanine is the production of dopamine and serotonin. These two chemicals serve to improve memory, enhance mood, and promote better concentration. Don’t believe us? Try it for yourself on a Monday morning and feel the difference.

  1. It is literally loaded with goodness.

Matcha contains many health-boosting properties. In fact, 1 cup of Matcha contains nutrients equivalent to 10 cups of regular green tea!

Matcha naturally contains:

  • 100% pure stone-ground green tea powder - nothing else!
  • Antioxidants to combat free radicals in the body
  • Catechins, also known as Tannins (a bioflavonoid), to help fight infections and boost metabolism
  • Caffeine for improved focus
  • Theanine for a sustained boost in brain power
  • Chlorophyll for that vibrant green colour and natural detoxification of the body
  • Selenium to support cognitive function and a healthy immune system
  • Magnesium for energy production and managing stress
  • Vitamin C
  • Zinc
  • Fibre
  1. We have happier tummies.

For some people, the caffeine in coffee begins with a punch and ends with a crash. Coffee can also create a jittery, nervous energy and wreak havoc on adrenals and digestion.

The caffeine in Matcha binds with Theanine and other phytonutrients (a fancy word for plant nutrients) to make it more stable, thus creating less digestive angst. But you still get the kick! Cheers to our minds and bodies both enjoying the buzz.

  1. BYO lifestyle… and matcha ticks all the boxes

Paleo? Tick. Vegan? Tick. Gluten-free? Dairy-free? Sugar-free? TICK! Love posting photos of gorgeous, on-trend green lattes? Tick!

Want to try switching from coffee to matcha? Check us out on Instagram for Vibrantea Matcha latte inspiration!

VT xx

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Fresh Summer Recipe - Matcha Mint Pistachio Pops

Posted by Emily Coppola on

We stumbled across this amazing recipe featured at becomingness and we are totally in love.

Gluten free, dairy free and vegan, these sweet treats are full of nutrients and perfectly refreshing for a hot summer day!

Recipe makes 6 pops

INGREDIENTS

Popsicle Mixture:

1/2 cup raw pistachio nuts

1/2 cup raw cashews

1/2 cup shredded organic coconut

1 frozen banana

1 can of organic coconut cream (placed in the freezer for 3-4 hours)

1 bunch of mint leaves

2 teaspoons of high quality matcha powder

2 teaspoons of vanilla extract

1/4 cup organic maple syrup

1-2 drops of peppermint oil

3 tablespoons of melted extra virgin coconut oil

Toppings:

1 large block (approx. 80g) Loving Earth Dark Chocolate

1/2 cup of raw pistachio nuts, finely chopped

METHOD

  • In a food processor, mill pistachio nuts, cashews and coconut until finely ground. Set aside.
  • Place all wet ingredients into the food processor and slowly add the dry ingredients; be sure to keep the blades moving.
  • Increase blender speed until you have reached the smoothest and creamiest consistency possible. (The mixture won’t be super-smooth due to the nature of the ingredients; you want to create the smoothest consistency possible without creating heat.)
  • Transfer mixture into a small jug; this will enable you to pour easily into the mould.
  • Gently pour the mixture into popsicle moulds, allowing space at the top for expansion. Insert paddle-pop stick into each mould.
  • Freeze for 2-3 hours (ideally overnight) until set. If your moulds have a stand, be sure to place on a level surface in the freezer.
  • To make the chocolate topping, finely chop pistachios until desired consistency is achieved; chunky bits look great on the finished product!
  • Place a small stainless steel mixing bowl over a pot of boiling water on a stovetop.
  • Breaking the Loving Earth chocolate into squares, begin slowly melting the chocolate ensuring you continue to mix the chocolate so that it does not burn. When chocolate has melted remove bowl from the heat and transfer melted chocolate into a small jug.
  • Remove the popsicles one-by-one from the moulds by placing under warm water for 2 seconds, the mould should remove easily.
  • Gradually pour chocolate mixture over the popsicle working quickly to sprinkle with pistachios before the chocolate starts to harden from the cold. Place popsicle gently into the stand.
  • Repeat this step for each popsicle.
  • Transfer moulds in stand to the freezer and freeze for 10 mins before ready to eat.

Suggestion: These popsicles are quite filling as they are dense with nutty goodness; an alternative to using popsicle moulds is to use an ice-cube tray instead. This will give you even more yummy bite-sized treats! You can create simple cubes or insert a full or half paddle-pop stick if you like.

Thank you Vanessa for the wonderful idea!

Image Source: becomingness.

VT xx

 

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