Full Leaf Matcha Blog Healthy Organic Green Tea Recipes – Full Leaf Tea Company

Matcha Overnight Oats + Green Smoothie Booster

Posted on March 18, 2017 | 0 comments

A Brekkie Fit for the Irish.

Although, I think I may just saying that because I'm insinuating the green of this breakfast... But, not the point. St. Patrick's Day may be over, but we are still looking for the gold at the end of the rainbow! Breakfast has always been one of my favorite meals, and growing up I never used to miss one. As I've gotten older, though, it's become easier to make excuses to miss it: "I'm too tired," or "I'm late!" or "I just don't want to..." But breakfast is so important! Especially in setting your metabolism right in the morning so that the rest of your day is prepped for success. 

But even when my schedule is running just right, another problem I tend to face is getting all the proper nutrients in the morning. A bountiful aid in making sure your morning is set right is not only eating the right stuff, but getting a morning matcha fix to sustain energy. 

That is why we are sharing two recipes this go around - it makes the endeavor of making breakfast easy! By making the oats at night, not only do you shave off some time in the morning, but the oats can be taken with you on-the-go! 

The bliss about adding matcha to things is that you are guaranteed a boost in energy, merely by adding it to your daily lifestyle in subtle ways! It's brilliant, if I do say so myself. 

Matcha Overnight Oats

Prep time: 5 minutes || Cook time: 6 hours || Total time: 6 hours and 5 minutes


-3 tbsp steel cut oats

-1 tbsp chia seeds

-1 tsp matcha powder

-1 scoop vanilla protein powder (I use Vega Plant Based Vanilla protein powder)

-3 tbsp greek yogurt (I used 2% plain greek yogurt, but nondairy can be used as well)

-1/4 cup unsweetened nondairy milk (I used unsweetened vanilla almond milk)


-unsweetened coconut flakes

-fresh fruit

-meusli or granola

-nut butter


1. In an 8oz jar (or bigger, if you so choose), combine all of your ingredients from steel cut oats to milk, and stir well until thoroughly mixed. Seal jar with lid and allow to thicken overnight, or at least 6 hours, until liquid is absorbed.

2. Add desired toppings and enjoy!


Green 'n Bright Smoothie

Prep time: 5 minutes || Total time: 5 minutes

Since I am just dying for the bright colors of Spring, I used a lot of bright flavors in my smoothie, but just use what you have available to you!


LEAFY GREENS (two cups of any of the following):




-Bok Choy

-Other of your favorite greens

RIPE FRUIT (three cups of any of the following):










*Note: If you would like your smoothie a little colder, I use frozen fruits for just a few. For the smoothie I made, I used frozen pineapple bits but you can use frozen berries, grapes, etc.!

LIQUID BASE (two cups of any of the following):


-Coconut water

-Almond or skim milk

Feel free to experiment and make your smoothie fun! And great news, it can even be made vegan!


1. Toss the leafy greens into a blender and blend with liquid base.

2. Add fruits and blend again. If you'd like your smoothie colder, you can add some ice cubes as well.

*Because I used blueberries, my smoothie isn't exactly green, but you best believe those greens are in there!

Easy! Truly, that's it. Add a bit of brightness to your morning with these recipes! And be sure to welcome spring with open arms!!

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Matcha Energy Protein Bites

Posted on March 10, 2017 | 0 comments

Life Gets Crazy.

It's not exactly just a statement; it's a fact. Balancing life with its demands can be a tricky task, and it's hard to meet experts who can guide you through the ins and outs of learning this balance. Thankfully, I have found refuge in quick and EASY recipes that not only give me energy, but also provide protein to help me power through my day. This is where I have found some of my #matchastrong!

I have found that these bites are an easy way to keep my energy up, as well as keep me motivated to establish more protein in my daily lifestyle. This recipe that I'm sharing today is handy to have before workouts, during breakfast, or as a snack throughout the day to keep you moving. And let's also not forget that it is TASTY!

Prep time: 5 minutes || Total time: 5 minutes

Matcha Coconut Energy Bites


-1 cup shredded coconut, unsweetened

-4 tbsp almond flour

-2 tbsp maple syrup, more or less to taste*

-1 tbsp coconut oil

-1 tbsp matcha green tea powder

-1 scoop protein powder of your choice (I use vanilla Vega powder)

*I personally prefer less sweet matcha bites, but if preference drives you to make some a little sweeter, adjust the amount of syrup and coconut oil. For example, if using 3 tbsp of maple syrup, use 1/2 tbsp of coconut oil, etc.


1. Blend everything together in a food processor.

2. Shape into 1" balls.

3. Enjoy, and keep refrigerated!

No Joke... It's that simple!

Especially when you can't afford to spend a large portion of time investing in making small treats, these are the perfect go to. Now that spring is in the air and my motivation to be outside and keep my schedule busy, I just take them with me everywhere I go!

Now it's your turn! Try it out, and see what you think. We want to hear your thoughts!


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Homemade Matcha Pasta with Spicy Sesame Sauce

Posted on January 03, 2017 | 0 comments

Recipe and Photos: Kaylee Dey for FullLeafTeaCompany.com

We all know matcha is the "power powder" for your drinks and smoothies, but this recipe brings cooking with matcha to a NEW level! The vibrant color screams of nutrients and life. I know making pasta FROM SCRATCH can seem really intimidating, but fear not! My recipe is super easy, and you’ll feel like a champ making it.


Cooked Matcha Pasta with Fork

Homemade pasta is already so much better than the box. It’s tender, silky smooth, and has a slight chew to it; not to mention, the flavor possibilities are endless! The matcha powder turns these noodles bright green, and give them the slightest “matcha” taste. I wasn’t really able to detect the flavor of matcha when I took my first few bites, but then I got this florally undertone that complimented the salty, nutty, sesame sauce I tossed them in.


Matcha Pasta
2 cups all-purpose flour
2 large eggs
1/2 teaspoon kosher salt
1/4 cup water
1 tablespoon sesame oil
1 tablespoon culinary matcha powder

Spicy Sesame Sauce
1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 garlic cloves minced into a paste
2 tablespoons freshly grated ginger
1/4-1/2 teaspoon red pepper flakes
1/4 cup green onions (about 2) thinly sliced
2 tablespoons toasted black sesame seeds (can be found at asian markets or the international isle in the grocery store)


For the Pasta
1. Add all Ingredients into a large food processor (starting with flour on the bottom). Pulse until dough comes together. Blend until the dough starts to form a ball, stopping periodically to scrape down the sides. Continue to blend for 15 seconds to "knead" the dough.


2. Take out the dough and form into a ball. (If your dough is still grainy looking, knead it with your hands until tight and glossy.) Wrap with plastic wrap and let rest for 1 hour. Cut the dough into 4 sections, roll each piece into a ball, and flatten out with your hands.


3.Run each piece of dough through your pasta machine on the largest setting. Fold into thirds and run it through a second time. Run the dough through once on each decreasing size, until the dough is very thin (If your machine goes up to size 7, then it will probably be thin enough at size 5 or 6).

4. Cut your pasta sheets in half to create a more manageable size, and run them through the fettuccini pasta cutter. Spread out your pasta so that they aren't clumped together. Alternatively, you can let your pasta dry overnight by laying the noodles over a broom handle, laid across 2 chairs.

5. Bring a large pot of salted water to a boil and cook the pasta for 3-4 minutes, or until "al dente". Fresh pasta takes very little time to cook, so keep tasting it for "doneness" so it doesn't overcook and become mushy! Drain, but do not rinse.

For the Sauce
Whisk together all ingredients, besides green onions and sesame seeds. Pour over the cooked pasta and sprinkle over the green onions and sesame seeds. This pasta can be served warm, room temperature, or cold.


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Mango-Matcha Chia Seed “Pudding”

Posted on May 17, 2016 | 0 comments

Recipe and Photos: Kaylee Dey for FullLeafTeaCompany.com

 It’s no secret that I’m having a personal love affair with Matcha Powder lately, so to feed my addiction, I’ve created a super tasty and SUPER healthy treat that can eaten as a light breakfast or filling snack!



I’ve done it again people, found another way to incorporate matcha powder into my life even more! In case I STILL haven’t convinced you why you NEED to have matcha in your life, maybe you’ll finally give in after you see just how gorgeous it can turn your food.


With just a little matcha, you too, can have Instagram-worthy food (and it’s super duper good for you!)


I love making chia seed “puddings”. No, it’s not actually a custard based pudding. What gives it it’s thick pudding-like texture, is the addition of chia seeds that plump up when they’re added to liquid. The result is almost like tapioca, except the chia seeds still have the tiniest little crunch to them. 

And in case you aren’t familier with chia seeds, chia seeds are an edible seed that contain healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. They don’t have much of a taste by themselves, but they absorb the flavors of whatever they’re soaked in. And yes, they are the same seeds used in Chia Pets!

I used the Ceremonial Matcha Powder, but Premium Matcha will work just as well!

One of my favorite things about chia seed pudding, is that it can be made ahead of time and eaten throughout the week. I like to assemble mine in pint size mason jars, or any other small tuperware, and keep them stocked in my fridge to eat as a light breakfast, or quick healthy snack. You can even make them in the actually jar by adding in enough ingredients to make one serving, then put on your lid and shake until thouroughly mixed, then leave in your fridge overnight, or until that afternoon slump comes around and you need a quick pick me up!


  • 1 cup plain low-fat Greek yogurt
  • 1 cup unsweetened coconut milk
  • 1/4 cup raw honey
  • 1/4 cup chia seeds
  • 4 teaspoons Ceremonial or Premium matcha powder
  • 1 teaspoon vanilla extract
  • 2 cups fresh or defrosted mango chunks
  • unsweetened coconut flakes optional for garnish


  1. In a medium bowl, whisk the yogurt, honey, vanilla and matcha powder together; gently whisk in the coconut milk, then chia seeds. Cover and refrigerate for at least 4 hours or overnight.
  2. In a regular, or small personal size blender, blend mangos until smooth. Transfer to a container, and leave in the refrigerator until ready to serve. (This step can also be done the day you plan to eat it)
  3. When ready to serve, pour into 4 serving bowls or glasses, and evenly distribute the mango puree over each serving. Sprinkle over some unsweetened coconut flakes if desired.

Recipe Notes

*I like to make mine, then the next morning assemble all of the servings into small mason jars; that way, I can put a lid on them, and keep them in my fridge for a quick breakfast or healthy snack!

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Matcha-Berry Swirl Smoothie

Posted on May 17, 2016 | 0 comments

Recipe and Photos by: Kaylee Dey for FullLeafTeaCompany.com

This gorgeous, and DELICIOUS, energizing smoothie just may be my new go-to morning pick-me-up! This drink will give your body the nutrients and energy to stay up and going all day long; but it’s almost too pretty to drink! Almost…


All the fruits, hidden spinach, and matcha powder team up to make a super energizing drink that you can feel good about drinking. Plus, it makes you look like you are a professional mixologist when you come to the table with this beauty.


Green Smoothie

  • 2 cups fresh spinach
  • 1 cup frozen peaches
  • 1 cup frozen pineapple
  • 1 cup orange juice
  • 1 frozen banana halved
  • 2 teaspoons ceremonial or premium matcha powder


Berry Smoothie

  • 1 cup frozen raspberries
  • 1 cup frozen strawberries
  • 1 cup orange juice
  • 1 frozen banana halved

Servings: 4 (about 12oz smoothies)


  1. Blend the 2 smoothies separately, rinsing out the blender in between, then pour each of the finished smoothies into separate glasses. Get out four serving glasses, and pour in both smoothies at the same time from opposite sides.

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