Glimmers of sunshine peaking through the dark clouds every now and
then can only be good signs that better weather is on the way. My office
has floor to ceiling windows, overlooking glorious Regent's Park, and
can really have an effect on the office mood and how the day whizzes (or
crawls) past. Since booking my summer holiday, it's been the kick up
the ass to get back to a relatively less noodle, rice and chocolate
shaped body. And what better way to do it than fully take advantage of
the park and go on a run round the park to clear my mind and burn a few
calories as opposed to attempting to work and eat "al desko."
A
slight snag along the way...in that I'm so proud I've gone on my run, I
think my metabolism is invincible for about an hour later and really go
to town on treating myself, or should I say fooling myself into food I
don't really need. Dangerous, given that in my old job a tricky weekly
client meeting was almost always rewarded by an Eat matcha chiller- (ie a
green tea creamy frapuccino) - and this mental conditioning of warmer
weather and treating myself at work has slightly spiralled into a matcha
/ green tea obsession.
I love anything with green tea matcha
powder - ice cream, frapuccino, cookies, cake...you name it, I'd
probably eat it. Matcha powder can be pricey, but a little goes a long
way, and a lot of Asian grocery stores sell smaller pouches of the fine
powder, perfect for this recipe! Another easy make ahead dessert, hugely
satisfying and the flavours balance each other perfectly. Smooth mellow
matcha pudding, sweetened with soy milk and white chocolate which is
cut through with a slight zing from mixed berried and a brittle pecan
crunch for texture. You obviously don't have to make all the elements of
this dessert, but it's a well rounded pud if you're making the effort.
Give yourself about 20 to 30 minutes to prepare this, and you'll be glad
you made the effort. A beautiful spring green and bright red colour,
it's sure to brighten your day.
