Now she sells beautiful green tea that looks like this:
Here's some good stuff about matcha:
- For nutritional value and anti-oxidant content, one serving is equal to 10 (!) cups of traditional green tea.
- Higher in antioxidants than blueberries and spinach.
- It's the stuff they use to make green tea ice cream.
- Allegedly "torches" body fat!
So, always one to be wildly supportive of friends' businesses, female entrepreneurs, healthy stuff, career turnarounds, and torching body fat, why didn't I run to my computer and buy some right away? Turns out as much as I like to think of myself as this cosmopolitan chick with an open mind and a fearless palette, in reality there are still a few things about me that are very cosmo-not.
This is my truth: the thought of eating, drinking, swallowing whole, or even quietly observing green food makes me shiver.
[Pause for audience reaction.]
I know, I know, I'm supposed to eat lots of greens. But my relationship with them is complicated. Here's how the pattern unfolds: I buy a gorgeous bushel of fresh, leafy green kale with the best of intentions, store it lovingly in the crisper drawer of my fridge, occasionally think about cooking some but then recalling the taste of chewy bitterness, then ignore it until it turns yellow and I throw it out. So last year I made a new year's resolution to eat more greens. Because you're only young once and my "once" is over now so I really need to take life by the horns and swallow whole.
And you know what I have found? The way to trick yourself into eating things you don't like is to mix it with things you do like. e.g., me no likey kale, but I looove kale chips. And Chambord Swiss tastes really good when you cook it with balsamic vinegar and a little honey.
So, back to my pal Alissa and the undeniable value in a little tiny bowl of dark green stuff. I went to the site, looked around and decided to dive right in with the greeniest of greens, matcha with gymnema sylvestre, a.k.a. the SUGAR DESTROYER!
When it arrived, I steeled my nerves and went in for the kill. Gotta admit it's a beautiful thing to behold.
But how did it taste, you ask? If you are one of those people who like, or even barely tolerate lightly steamed, greens au naturel, you'll love it. As we discussed, I am not one of those people. Solution: Say hello to my little friend, Ronnybrook vanilla ice cream.
Remember how I said they use matcha to make green tea ice cream (which I actually kinda like)? Well, this is sort of the inverse of that—mostly green tea with a little ice cream in it. Just a dollop'll do ya! I love it because, in the rich fantasy life that exists inside my head, I believe that the SUGAR DESTROYER properties of the tea cancel out any damage that the super-rich ice cream would have caused if ingested alone. And if you try to tell me it's actually the other way around, I'll insist that I'm a glass-half-full kinda gal and then unfriend you on Facebook.
This is my truth: the thought of eating, drinking, swallowing whole, or even quietly observing green food makes me shiver.
[Pause for audience reaction.]
I know, I know, I'm supposed to eat lots of greens. But my relationship with them is complicated. Here's how the pattern unfolds: I buy a gorgeous bushel of fresh, leafy green kale with the best of intentions, store it lovingly in the crisper drawer of my fridge, occasionally think about cooking some but then recalling the taste of chewy bitterness, then ignore it until it turns yellow and I throw it out. So last year I made a new year's resolution to eat more greens. Because you're only young once and my "once" is over now so I really need to take life by the horns and swallow whole.
And you know what I have found? The way to trick yourself into eating things you don't like is to mix it with things you do like. e.g., me no likey kale, but I looove kale chips. And Chambord Swiss tastes really good when you cook it with balsamic vinegar and a little honey.
So, back to my pal Alissa and the undeniable value in a little tiny bowl of dark green stuff. I went to the site, looked around and decided to dive right in with the greeniest of greens, matcha with gymnema sylvestre, a.k.a. the SUGAR DESTROYER!
When it arrived, I steeled my nerves and went in for the kill. Gotta admit it's a beautiful thing to behold.
But how did it taste, you ask? If you are one of those people who like, or even barely tolerate lightly steamed, greens au naturel, you'll love it. As we discussed, I am not one of those people. Solution: Say hello to my little friend, Ronnybrook vanilla ice cream.
Remember how I said they use matcha to make green tea ice cream (which I actually kinda like)? Well, this is sort of the inverse of that—mostly green tea with a little ice cream in it. Just a dollop'll do ya! I love it because, in the rich fantasy life that exists inside my head, I believe that the SUGAR DESTROYER properties of the tea cancel out any damage that the super-rich ice cream would have caused if ingested alone. And if you try to tell me it's actually the other way around, I'll insist that I'm a glass-half-full kinda gal and then unfriend you on Facebook.
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