Matcha Tea

Hello Friends,

We’ve been drinking matcha tea for many years now, there are so many benefits to drinking matcha I will link an article here where you can read up on it. We both enjoy the cleaner taste of while still getting the caffeine in, instead of having a cup of coffee which we find can be a little too heavy at times. (We still do enjoy coffee too)

Matcha is just great hot, in a latte, or ice-cold it’s just another alternative when you aren’t in the coffee mood. We do not drink Matcha with any sugar in it, and that’s really key for us to not have the unnecessary sugar added to our day unlike with coffee where we prefer a little bit of sweetness added. We don’t really prefer it in our matcha.

We’ve tried out a few brands and have found only a couple that we really like to repurchase. One of our favorites has to be Ippodo Tea. But honestly, it can be quite costly if you drink it on a daily basis like we do. Another brand that we like that is Mizbuba Tea Co. we find them to be more affordable, but never lacking in quality if you’re interesting in purchasing I will link their website for you, you can also read up more on the company. We also wanted to share a discount code we found through their Instagram, which we weren’t sure if it would still be valid, so I emailed with the company and they said it should be good from here on out. For 10% off all orders use: InstaTeaTime

We always make sure to use this discount when we place an order extra savings is always nice. We are not affiliates by any means just really enjoy their matcha.

We’ve been enjoying matcha simply lately, we got this idea from LeefromAmerica’s Instagram check her out we love her content. This is a super simple, easy no need to boil hot water or whisking involved way to enjoy your matcha.

Directions to simple ice cold matcha:

  1. Take a jar that you have a lid to, we just used a good ol’ mason jar.


2. Place 1 tsp. of matcha powder in, then place a few ice cubes into jar (please put however much you like of both). Fill 2/3 jar with filtered water,


3. Lastly shake vigorously until you see no lumps of matcha, and boom it’s done and ready for your enjoyment. It should be nice and frothy at the top.


4. I then fill the rest of the jar up with more filtered water after shaking, (having a bit of space at the top helps it become nice and foamy.)

Please feel free to add stevia drops as we do once in while, or your favorite milk. We’ve been enjoying Oat milk a lot lately, but we also reach for the unsweetened macadamia nut milk also.


Thanks so much for reading hope you all give this a try and enjoy!


Noodle Bowl Recipe (vegan)

Hello friends,

We are here again with a super quick and easy noodle recipe. Please keep reading for all ingredients and recipe. Raphy and I enjoy this for lunch or dinner. Yes this is a vegan recipe, and no we are not vegan so for my non-vegans please modify to your liking. We have had this with fish, shrimp and chicken and this recipe is great any way you change it up. So please try it out.

You will need the following:
  • Organic Millet brown rice ramen noodles
  • Fresh Basil (any fresh herbs you have)
  • Portobello Mushroom (any mushroom you like)
  • Avocado
  • Organic salad greens
For the dressing you will need:
  • 2 tsp – Soy sauce
  • 1 tsp – Toasted Sesame oil
  • 1/4 tsp – Hot chili oil (only if you want it spicy)
  • 1 1/2 tsp – Fresh squeezed Tangerine/ Orange juice or (citrus of choice)

First make the dressing, combine all ingredients in serving bowl of choice mix thoroughly.


Boil noodles according to package instructions. Once noodles are cooked, drain and immediately (while still warm) add into bowl with the dressing. Mix well, until all noodles are coated.

Using the same pot as you boiled the noodles in, saute the mushrooms on medium heat with a splash of water (about 1 1/2- 2 tsp), and a pinch of salt (we use this method to cut down on oil.)  But if you don’t really care too much about that than add 1/4 tsp of olive oil with pinch of salt. We’ve made them both ways and agree they taste no different in our opinion.

When the mushrooms are done to your liking, before you add them to your noodles place the fresh basil on top of the noodles so when you add the warm sautéed mushrooms it will wilt the basil.

Next add half an avocado, and top it all off with some of your favorite fresh greens.

Lastly, mix it all up and enjoy with your favorite beverage.

Thank you all so much for reading, til next time! 🙂


DIY – Sprouting sprouts


Hello all, We’ve been away for a bit but we are back with a how to on growing your own sprouts at home instead of buying them in tiny amounts at your local market. You will get more bang for your buck and ton of sprouts, its super simple and easy to do. This process will take about a week, for our batch we did 6 days. These nutrient dense alfalfa sprouts or any kind of sprouts are an amazing addition to anyone’s diet.

First things first you will need the following:

  1. Sprouting seeds (you can order these online there are many varieties.)
  2. Mason Jar (Quart sized)
  3. Cheese cloth
  4. Rubber bands (If you don’t have the lid to your jar of choice)
  5. Salad Spinner

Starting off on night 1 soak the seeds for a good 3-4 hours. You will need 2 table spoons of seeds per one 16 once jar. Here we are using alfalfa seeds that we soaked in lukewarm water for a little over 4 hours.

After you have soaked your seeds for a few hours you will apply the cheese cloth, pull the cloth taut and secure it down with the rubber bands. Take some scissors and trim the cheese cloth because the access cloth will retain a bit unnecessary water through this process. This will allow for proper straining of the seeds/sprouts.

Once you have strained the seeds place the jar down at a 45° angle in a bowl or a small pot. This allows any access water to drain. Then you want to place the jar somewhere it will get indirect sunlight like a windowsill. We use a small pot and place it on our kitchen table where we have a window to supply the indirect light.

For the next week rinse the seeds twice a day for 3 days, then after rinse the seeds/sprouts once a day for 3-4 more days (depending on if the sprouts are grown to your liking.) Now we will show you the progress of each day for one week.

Day 1 / Night 1 – Rinsed once morning and once in the evening.

Day 2 / Night 2 – Rinsed once morning and once in the evening. As you can see they sprout quite quickly.

Day 3 / Night 3 – Rinsed once morning and once in the evening. They should be growing denser and denser each day.

Day 4 / Night 4 – Rinsed once in the morning.

Day 5 / Night 5 – Rinsed once in the morning and let drain thoroughly.

Day 6 / Night 6 – Rinsed once in the morning, harvested on this day. Once you’ve rinsed for the last time it is now time to take them out of the jar and enjoy! You may notice that the seed hulls have been left behind a lot of them. An option that we included  to de-hull them which we tried was using a salad spinner. This helps remove a good amount of the hulls, also another option is to soak the sprouts and the hulls will float right up, and you will be able to dry the sprouts with the salad spinner. Honestly we don’t mind the seed hulls and will just enjoy them right out of the jar. But we wanted to include how to ‘get rid of them’ options for those of you who do not enjoy them.

Storage and ways to enjoy your labor of love – for storing we like to place them into a zip log bag with paper towels to soak up any extra moisture that may occur. Any air tight container will work, we do recommend adding the paper towel to keep them fresh for longer. But if you’re like us these don’t last very long in our house.

For eating we recommend them in salads, sandwiches, stir frys, wraps, spring rolls and to top off any pizza or any noodles. They go well with anything really. Please give this try and let us know how it goes! We hope you enjoy these nutrient dense, crunchy, crisp sprouts.