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Pu Erh Titanium Tea Will Rock Your World

Are you drinking this pu erh Titanium Tea? You should be! Entrepreneur, author, and podcast legend, Tim Ferriss swears by this pu erh infused “Titanium Tea,” calling it “rocket fuel for the brain.” Ferriss is not only an overachiever himself, but he’s spent thousands of hours talking to the world’s most successful people and he maintains that diet is one of the biggest indicators of success. So what is Titanium Tea and why does it work so well?

Titanium Tea is a combination of pu erh (an aged black tea), green tea, coconut oil, MCT oil, and a turmeric-ginger blend and Ferriss claims it contains “fat loss and energetic benefits” that “consistently [blow him] away.”

The preparation of this pu erh based Titanium Tea is reminiscent of Bulletproof Coffee, but here’s how it differs:

Ferris’s Titanium Tea contains the same “fat plus stimulant” formula as Bulletproof Coffee, and it touts similar effects (energy and focus), BUT it’s made from a pu erh tea base, not coffee. This means there is less caffeine, and it includes other energy-boosting properties like theobromine and theophylline. These properties offer a more sustained energy boost and lessen caffeine dependency.

Pu erh titanium tea recipe

Titanium tea is a combination of pu erh (aged black tea), green tea, coconut oil, MCT oil, turmeric and ginger.

A longtime champion of tea, Tim Ferris has repeatedly stressed the importance of tea because it’s filled with powerful phytonutrients and antioxidants that can heal your body and boost your energy. And tea is the base of this super drink too, but it also contains other potent energy-giving ingredients that will help you power through the day.

Ready to try this pu erh concoction? Here’s how it’s done:

Ingredients

  • 1 Pu-erh tea bag
  • pinch of green tea leaves, or 1 green tea bag
  • dash of turmeric
  • 1/2 tsp ginger shavings
  • 1 tbsp coconut oil

Directions

  1. Steep tea, turmeric, and ginger for 60-90 seconds in a teapot.
  2. Pour into a teacup, add coconut oil, and stir.

 


Order KissMeOrganics 100% organic Pu Erh Tea for your Titanium Tea. We test all our products at a 3-rd party lab to ensure quality and freshness and your purchase is always protected by a full money back guarantee.

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Zesty Key Lime Paleo Matcha Poke Cake

This desert is a delicious vision out of some kind of sugar-coated dream. A fluffy vanilla cake with matcha swirls, iced with a light, creamy topping. But THIS recipe is also paleo-friendly, so you can satisfy your sweet tooth and get your matcha fix without sacrificing your diet!

*Note you will need to make your keto condensed milk in advance.

Key Lime Matcha Poke Cake Recipe

Ingredients

FOR THE CAKE:

  • 3 large eggs
  • 3 large egg whites
  • ½ cup melted butter
  • 1 cup coconut milk
  • 2 cups almond flour
  • ⅓ cup coconut flour
  • ¼ cup vanilla protein powder
  • 1 tsp liquid stevia
  • ½ teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1 tsp lime zest

FOR THE FILLING:

FOR THE CREAM TOPPING:

  • 1 cup coconut milk (whipped into cream)
  • 1 drop of liquid stevia
  • Lime zest for the top

Directions

TO MAKE THE CAKE BASE:

  1. Preheat oven to 325°F (163°C).
  2. Line an 8×8 pan with parchment paper.
  3. In a mixing bowl whisk the eggs, egg whites, coconut butter, coconut milk, and lime zest.
  4. In another mixing bowl, mix the almond flour, coconut flour, vanilla whey protein powder, baking soda, cream of tartar, and salt.
  5. Pour these two mixtures together, add the stevia, and whisk until well combined.
  6. Pour into the pan and bake for 30-35 minutes or until the top is golden and the cake is set.
  7. Remove the cake from the oven and leave it to cool.

*Note: Keep a careful eye on your timing—this cake can easily burn if left to bake too long due to the gluten-free flours.

TO MAKE THE FILLING:

  1. Mix in the matcha tea powder with the lime juice.
  2. Separate the egg yolks from the egg whites and place the egg yolks in a heatproof bowl.
  3. Mix the egg yolks with the matcha/lime juice, and add lime zest.
  4. Place the heatproof bowl in a double broiler, making sure the water doesn’t touch the bottom of the bowl.
  5. Stir constantly for 8-10 minutes, or until the mixture starts to thicken—and then remove from heat.
  6. Add the butter, and mix until dissolved.
  7. Add your pre-made condensed milk and mix until completely combined.
  8. Poke several holes in the cooled cake using the (thin) handle of a wooden spoon.
  9. Pour the filling evenly over the cake until it’s completely covered and the holes are filled.
  10. Refrigerate for 2 hours.

TO MAKE THE CREAM TOPPING:

  1. Once the cake is ready, whip the whipped cream coconut milk with stevia until you get firm peaks.
  2. Spread this topping on the cake and sprinkle with lime zest.
  3. Refrigerate for another hour before serving.

Makes cake for 10

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* This post contains affiliate links. We (pure taste or organization) do receive a small percentage if you choose to purchase, but your price always remains the same. Thanks for supporting our growth!
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Bento-Style Matcha Salad

The Japanese Bento Box is traditionally a single-portion lunch box comprised of protein vegetables and carbs, all of which are separated by dividers. Preparation ranges from simple to elaborate and the final result is intended to be both healthy and pleasing to the eye.

For the salad

Designed by Freepik
  • ½ cup Red Cabbage, chiffonade   
  • A few Romaine lettuce leaves, chiffonade
  • 3 medium radishes, grated
  • Half an Avocado, thinly sliced
  • ½ cup extra firm tofu (drained and pressed with paper towel, cubed, placed in a single layer on a baking sheet and baked at 350 F for 25-45 minutes–tossing every 10 mins)
  • 1 cup butternut squash, cubed and “healthy sautéed”* (so that they are cooked but firm–About 5-7 minutes, depending on the size of the cubes)  

For the dressing

  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 11/2 tsp Kiss Me Organic Culinary Matcha
  • 11/2 tsp fresh squeezed lemon juice

 

Instructions

Whisk together vinegar, olive oil, matcha and lemon juice.

Arrange the cabbage, romaine leaves, radishes, avocado, butternut squash and baked tofu in sections on a plate.

Serve the dressing on the side.

*add about ¼ cup of water and the chopped butternut squash to a large saucepan, place covered on high heat for 5-7 minutes, until you can easily put your fork through one of the cubes but they remain firm.  

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* This post contains affiliate links. We (pure taste or organization) do receive a small percentage if you choose to purchase, but your price always remains the same. Thanks for supporting our growth!

 

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3 Yerba Mate Recipes You’ll Love

KissMeOrganics Yerba Mate

Yerba Mate is packed with antioxidants and nutrients, and drinking it regularly provides numerous health benefits. Plus, it contains caffeine so you also get a nice little buzz.

But …

not everyone falls in love with Mate at first sip. Its strong, earthy flavor is an acquired taste to some. I’ve personally grown to love it, but if you’re still on the fence and you’re looking for something a little lighter on the palate, here are 3 great Mate recipes that almost anyone can enjoy.

 

Yerba Mate Latte

Oh yes, I’m always up for a frothed milk treat. A latte is a great way to enjoy a softer, sweeter Yerba Mate experience. If you want to sip on something sweet and creamy that packs a nice little kick, this one is for you (Makes 1 latte).

Ingredients:

  • 1 Yerba Mate tea bag
  • 3/4 cup water
  • 1/4 cup milk (dairy, soy, almond, rice)
  • 1 tbsp sweetener (sugar, honey, maple syrup)

 

Directions:

1.Brew Mate bag in 3/4 cup of water. 2.Add 1/4 of warmed milk and 1 tbsp of sweetener. 3.Warm and froth ¼ milk (you can froth your milk by shaking it in a tightly sealed jar, or you can use a whisk, hand-held milk frother, or french press). 4.Top your mug of brewed yerba with frothed milk.

 

Terere

This is a common Mate drink in South American countries. It’s refreshing, sweet and cold so it makes the perfect sipping beverage for a hot summer day. You’ll need a bombilla (a traditional metal straw/filter) and loose leaf yerba in order to make your Terere. Here’s how it’s done.

Ingredients:

  • loose-leaf Yerba Mate
  • ice cold water
  • sweetener (sugar, honey, agave syrup) (optional)
  • 1 lemon, lime or orange
  • mint, lemongrass (optional)

 

Equipment:

  • Guampa or Yerba Mate gourd
  • Bombilla

 

Instructions:

1.Fill your cup (or mate gourd if you have one) half way with loose leaf yerba mate. 2.Add boiling water to your mug just until all the yerba is moist. 3.Pour freshly squeezed lime, lemon or orange juice. 4.Add cold water and ice cubes to your mug. 5.Add mint and lemongrass (if using). 6.Wait for a few minutes for the water to extract the yerba mate and enjoy!

 

Yerba Mate Muffins

Cooking with Yerba Mate

Yes, I’m serious. You can add Mate to your muffins for a flavorful treat that packs an energy punch. Adding nutrient-filled Yerba to my muffins seems like the perfect excuse to indulge. I’m not eating these muffins because they’re delicious, I’m doing it for health reasons … I swear.

Ingredients (makes 12 muffins):

  • 1 cup cold Yerba Mate
  • 1 banana
  • 1 tablespoon chia seeds
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup
  • 1 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Chocolate chips, blueberries, almonds, raisins (optional)

 

Instructions:

To make these muffins, 1.brew one cup of strong Yerba Mate (use 2 Yerba Mate bags or 2 scoops of loose leaf in a french press) and let it cool. 2.Preheat the oven to 180ºC. 3.Combine the cold yerba mate, chia seeds, lemon juice, and vanilla in a bowl. 4.Add minced banana. 5.Melt the coconut oil and maple syrup and add. 6.Slowly add flour, baking powder, and salt (do not overmix). 7.Add Chocolate chips, blueberries, almonds, raisins (if using). 8.Spoon the batter into a muffin pan with liners, about 2/3 full. 9.Bake for about 25 minutes.

Yum! What’s your favorite way to drink your Yerba Mate?

 

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Lose 5 Pounds in 7 Days With Jillian Michaels’ Dandelion Root Tea Detox

Organic Raw Dandelion Root Tea

People have been raving about the Jillian Michaels Dandelion Root Detox. The detox is pretty simple and consists of a combination of a special detox water (recipe below), eating clean, and regular exercise. The detox works by cleansing your body of toxins and helping eliminate up to 5 pounds of water weight in only 7 days! Want to try it out? Keep reading for 3 simple steps to success.

1. Drink The Dandelion Root Detox Water

Ingredients:

Directions: Brew the tea bag as directed on the box and let it cool (save the tea bag). Mix all ingredients together, plus the tea bag you set aside earlier. Start drinking! If you’re drinking enough of the mixture you’ll have to make a new batch every day for 7 days.

2. Eat Clean

Vegetables with the dandelion root detox

Jillian Michaels stresses the importance of eating properly during the dandelion root detox in her video. Since you’re trying to eliminate toxins in your body, you will want to make sure you’re eating a lot of healthy, plant-based foods, including lots of raw fruits and vegetables, and a moderate intake of whole grains, and flaxseed. Here is a list of top fat-burning food recommendations from Jillian’s video:

  • Caffeine (in moderation): It can boost your metabolism up to 6%. When you take caffeine an hour before working out it will also boost your testosterone levels which will help you shed fat and improve fitness endurance and burn more calories.  
  • Foods with high levels of vitamin C: Vitamin C fights off viral colds and keeps your cortisol (a fat-packing hormone) production minimal.
  • Brazil Nuts: They’re loaded with selenium which supports your thyroid and helps you burn fat and calories. Plus, they have zinc in them which helps your body create a hormone called leptin (responsible for making you feel more full).
  • Garlic: It boosts testosterone which helps maintain new muscle mass and helps shed fat.

As she also stresses in the video above, it’s important you eat organic, not only while on the dandelion root detox but as much as possible. Organic foods must comply with USDA regulations, which means it’s over 95% free of the pesticides, toxins, antibiotics, and hormones that are commonly found in non-organic foods. These pesticides, toxins, antibiotics, and hormones can mess with your metabolism and put you at risk for autoimmune disease.

While cleansing you should also avoid processed food, sodium, and sugar. Fresh fruit is the exception (although you don’t want to go overboard). The USDA daily fruit intake recommendation for adults is about 2 cups for “individuals who get less than 30 minutes a day of moderate exercise.” So if you’re working out, there’s no harm in having more. Despite the sugar content of fruit, it’s still great for you because the sugar in fruit is naturally occurring (fructose) and it’s balanced out by high levels of vitamins, minerals, fiber, antioxidants, and water.

3. Exercise

Exercising on the dandelion root detox

While cleansing, dieting or detoxing you’ll generally get more noticeable results if you incorporate moderate exercise. Exercise is great for your body and your mind, and also a great way to get your blood pumping and cleanse your organs. It can, however, be strenuous if you’re over-exerting yourself. If you’re tired from cutting back on calories (and especially from the sudden elimination of sugar), you can follow a few easy tips to safely get the most out of your detox.

  • Take it easy: Don’t overdo it during your detox.  If you’re an avid runner, try some brisk walking instead. Light yoga or cycling will also boost your endorphins and keep your spirits up if you find yourself crashing from sugar withdrawal.
  • Avoid high impact exercise: Avoid intense workouts and long training sessions. Too much exercise during a detox can be hard on your digestive tract and can leave you feeling faint.

Just remember, detoxes can be challenging and you may feel less strong than usual, so while exercise is an important part of a successful detox, slowing down a bit and having patience with yourself is equally important.

Ready to try the Jillian Michaels Dandelion Root Detox? To help you out, we’re extending you a secret 10% discount (plus we’ll pay shipping!) on our Organic Raw Dandelion Root Tea using the link below.

START MY CLEANSE!

Let me know how it goes in the comments below!

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Matcha Lattes and Smoothies Keep it Exciting

matcha lattes and smoothies

Switch it up with matcha lattes and smoothies, for the win! My day is not the same without my morning matcha. I crave it like I once craved my 8 am Starbucks triple cappuccino. Matcha switches me on, I’m instantly sharper, more focused, and super motivated for my morning workout. I am a matcha addict! But, despite my unwavering allegiance to matcha, I sometimes get bored and need to shake things up a little.

I personally love the distinct taste of matcha but sometimes, I’m just not feeling it. This poses a problem because I still want all of the benefits. In fact, I need them to be the most productive version of myself.

If you’re looking for ways to spice up your everyday routine, read on for some tips on how to switch it up with matcha lattes and smoothies and rekindle your matcha romance.

Matcha Lattes

Matcha Latte

Mixing matcha with milk or a nondairy alternative will add a delicious creaminess to your matcha. You can use soy or almond milk, or my personal favorite, coconut milk. Matcha has a tendency to clump if not properly mixed, so I like to blend my lattes (hot or cold) with my little handheld mixer.

Delicious additions

Try adding a little sweetness to your latte with honey, stevia, agave, or maple syrup. The sweet notes taste delicious combined with the distinct “umami” of matcha.

Add a hint of vanilla to your latte for a lovely pairing. You can use vanilla powder or a couple of drops of vanilla extract. This combination is truly a match made in heaven.

Make it fancy with some whipped cream. You can use regular whipped cream or a whipped cream alternative (matcha whipped cream on my espresso? Yes please!). I opt for coconut because I love coconut flavored anything, but you can experiment to find your favorite flavor.

Tasty Matcha Smoothies

Add berries

I prefer my morning matcha hot, but in the afternoon, a smoothie hits the spot perfectly, like this Kiwi Matcha Tea Smoothie Recipe by GreenBlender. The best thing about matcha smoothies is that you can pretty much throw anything into the mix. Frozen fruit is great because it works like ice and makes your smoothie really cold. I like to throw in something that will give it a creamy texture, like a banana, coconut milk, or plain unsweetened yogurt. If you have a juicer you can also experiment by adding cold pressed juices.

Delicious additions

Vanilla powder is my secret weapon for my very greenest smoothies. If you don’t have vanilla powder a couple of drops of vanilla extract will also do the trick (although the powder is tastier).

I find the fruit will do the sweetening in a smoothie so I don’t add a sweetener to my fruit smoothies. I do like a drop of raw honey in my super green smoothies (the ones containing juiced veggies and no fruit).

Make it fancy with some green tea coconut ice cream. This recipe by Minimalist Baker is the absolute bomb. You can make a batch and add a scoop to the top of your smoothie for a weekend treat. You can also opt for regular or nondairy whipped cream.

The Right Tools For The Job

Matcha Ice Cream

For matcha lattes, I like using my hand blender or magic bullet, and for smoothies, I use my magic bullet or a regular sized blender. It’s easiest to use a regular blender if you’re adding a lot of ingredients to your smoothies, but for simple smoothies the magic bullet is extremely convenient.

It’s important to remember that matcha is an amazingly versatile ingredient, you can use it for far more than matcha lattes and smoothies. You can find a way to add it to virtually anything, so don’t fret if you’re getting bored of your straight up matcha and water beverage. There is a whole world of matcha goodness explore.

How do you keep your relationship with matcha fresh and exciting? Leave a comment and let me know.

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* This post contains affiliate links. We (pure taste or organization) do receive a small percentage if you choose to purchase, but your price always remains the same. Thanks for supporting our growth!
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5 of Our Favorite Healthy Recipes

image showing favorite healthy recipes

We’re all about a healthy lifestyle here at KissMeOrganics, which is why we’re always updating our Facebook fan page with delicious recipes for you to try. Here are 5 of our favorite healthy recipes from the last month:

Check Out Our Favorite Healthy Recipes:

Guacamole Deviled Eggs

guacamole

Ingredients
6 hard boiled eggs, peeled and cut lengthwise
1 ripe avocado, pitted and peeled
1 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp onion powder
1 tsp Gourmet Garden Garlic (or 1 tsp minced garlic)
2 tsp Gourmet Garden Cilantro (or 2 tsp finely chopped cilantro)
Smoked Paprika

Instructions
Remove egg yolks from the halved eggs and place in a small bowl. Add the ripe avocado, lime juice, salt, onion powder, garlic, and cilantro.
Use a fork to mash the guacamole mixture until smooth.
Spoon (or use a frosting bag to pipe) the mixture into the halved eggs. Sprinkle with a dash of smoked paprika.
Keep stored in an airtight container for up to 2 days.

 

Caprese Stack Salad

caprese-1106632_1920

Ingredients
1 large, fresh mozzarella ball
1 large tomato
Basil to taste
Balsamic vinaigrette to taste
Salt and pepper to taste

Instructions
Cut the mozzarella ball and the tomato into thick slices
Stack tomatoes, some mozzarella cheese, basil and drizzle with some balsamic vinaigrette.
Enjoy!

 

Black Bean Burgers With Sweet Corn Salsa

red-417106_1920

Ingredients
1 1/2 cups walnuts, toasted
2/3 cup chopped onion
2/3 cup snipped fresh cilantro
2 teaspoons ground cumin
3 cloves garlic
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
2 15 ounce can black beans, rinsed and drained
1/4 cup canned diced green chile peppers, drained
2 eggs, lightly beaten
3/4 cup fine dry bread crumbs
1/4 teaspoon ground black pepper
2 fresh ears corn (with husks)
1 medium tomato, chopped
1/4 cup finely chopped onion
1/4 cup snipped fresh cilantro
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
2 tablespoons olive oil
1/2 fresh jalapeno chile pepper, seeded and finely chopped*
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 English muffins, split

Instructions
In a food processor fitted with a metal blade, combine walnuts, the 2/3 cup onion, the 2/3 cup cilantro, the cumin, garlic, oregano, and basil.
Cover and process with several on-off turns just until combined.
Add black beans and green chile peppers. Cover and process with several on-off turns just until combined.
Transfer mixture to a large bowl. Stir in eggs, bread crumbs, and 1/4 teaspoon black pepper.
Using damp hands, shape mixture into six 3/4-inch-thick patties.
Place patties on a baking sheet, cover, and chill until ready to grill.
Carefully peel back corn husks, but do not remove.
Using a stiff brush or your fingers, remove corn silks, and fold husks back around corn.
If necessary, tie husk tops with 100-percent-cotton kitchen string.
Soak corn in enough water to cover for at least 1 hour.
While corn soaks, start preparing salsa.
In a medium bowl, combine tomato, the 1/4 cup onion, the 1/4 cup cilantro, the lime peel, lime juice, 1 tablespoon of the oil, the jalapeno pepper, salt, and 1/4 teaspoon black pepper.
Cover and chill until needed.
Drain corn; shake to remove excess water, and brush corn with the remaining 1 tablespoon oil.
For a charcoal grill, place corn (with husks) on the rack of a grill with a cover directly over medium coals.
Cover and grill for 25 to 30 minutes or until corn kernels are tender, turning corn several times.
For a gas grill, preheat grill. Reduce heat to medium. Place corn (with husks) on grill rack over heat. Cover and grill as above.
Carefully remove string and husks. Cut the corn kernels off cobs. Stir corn into salsa.
For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 12 to 14 minutes or until done (160 degrees F), turning once halfway through grilling.
Toast English muffins on the grill.
For a gas grill, place patties, then English muffins on grill rack over medium heat. Cover and grill as above.
Serve burgers between English muffin halves with salsa.
Makes 6 servings.

Recipe courtesy of:
Better Homes and Gardens

 

Lemon Matcha Balls

Lemin Matcha Balls
Lemin Matcha Balls

Ingredients
1 ½ cups unsweetened flaked coconut
1 cup ground almonds
4 tbsp. melted coconut oil
4 tbsp. honey (or preferred sweetener)
Zest of 1 ½ lemons
Juice of 1 – 2 lemons (depending on taste)
1 tsp. pure vanilla extract
Pinch of sea salt (fine)

For Coating
½ cup unsweetened flaked coconut (optional)
¼ cup lemon/lime zest (optional)
2-4 tbsp. KissMeOrganics Culinary Matcha

Instructions
Add all the ingredients to a food processor
Blend everything for 1-2 minutes or until the mixture starts to mix together like a dough.
Remove mixture from the food processor and form small balls, using clean hands.
In a separate bowl, add the extra coconut, matcha and zest.  
Roll the balls until well-coated then transfer to a lined baking tray, or plate.
Place in the fridge for at least half an hour to set.
The truffles can be kept at room temperature, but you may find that they are best kept in the fridge.

Yields about 20 – 24 balls.
Recipe courtesy a matcha-loving customer.

 

Bento-Style Matcha Salad

appetite-1238252_1920

The Japanese Bento Box is traditionally a single-portion lunch box comprised of protein vegetables and carbs, all of which are separated by dividers. Preparation ranges from simple to elaborate and the final result is intended to be both healthy and pleasing to the eye.

For the salad
½ cup Red Cabbage, chiffonade   
A few Romaine lettuce leaves, chiffonade
3 medium radishes, grated
Half an Avocado, thinly sliced
½ cup extra firm tofu (drained and pressed with paper towel, cubed, placed in a single layer on a baking sheet and baked at 350 F for 25-45 minutes–tossing every 10 mins)
1 cup butternut squash, cubed and “healthy sautéed”* (so that they are cooked but firm–About 5-7 minutes, depending on the size of the cubes)

For the dressing
1 tbsp white wine vinegar
1 tbsp olive oil
11/2 tsp Kiss Me Organic Culinary Matcha
11/2 tsp fresh squeezed lemon juice

Instructions
Whisk together vinegar, olive oil, matcha and lemon juice.
Arrange the cabbage, romaine leaves, radishes, avocado, butternut squash and baked tofu in sections on a plate.
Serve the dressing on the side.

*To “healthy sauté” your squash: add about ¼ cup of water and the chopped butternut squash to a large saucepan, place covered on high heat for 5-7 minutes, until you can easily put your fork through one of the cubes but they remain firm.

We hope you have fun experimenting with our favorite healthy recipes. What are some of your go-to favorites when you’re craving a healthy meal? Tell us in the comments below.