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Power Balls

Cacao Matcha Balls

Health Benefits


Boost Metabolism

Burn Calories

Enhances Mood

Protein Boost


High in Fibre


Cacao Matcha Energy Ball

10 Balls


110g Medjool dates pitted

75g Almonds

15g Walnut

3g Cacao Matcha (KysusuOcha) + extra for dusting

1 tablespoon coconut oil  (adjust till it sticks when rolling)


1. Process dates, almond and  walnut into a processor until they combine together like a sticky ball.

2. Remove the mix and place into stainless bowl , add the cacao matcha powder and oil combine well then roll into 10 small balls.

Dust with extra cacao matcha (optional). 

Chill for 30 mins to firm up.

Store in an airtight container up to 1 week in the chiller.

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Chia Pot

Turmeric Matcha Chia Pot

Health Benefits


Omega-3 Fatty acids


Boost Metabolism

Burn Calories

Turmeric Matcha Chia Pot

1-2 servings


450ml Base options of Milk, Almond Milk, Soy Milk, Hazelnut Milk or Macadamia Milk

1 teaspoon Turmeric Matcha Power (KysusuOcha) (adjust to your taste)

6 teaspoons Chia Seed

Add 1/2 tablespoon maple syrup, Yacon syrup or honey for sweeter taste (optional)

Optional Toppings (amount to your taste) 

Fresh blueberries

Dried goji berries

Mix fruits


Crushed almonds, walnuts, sunflower seeds, pumpkin seeds

Final touch sprinkle some matcha on top


1. In a medium bowl, add chia seeds and base dairy or no dairy milk. Stir to combine.

2. In a small bowl, add matcha powder. Add a little hot water (90C) , whisk until smooth. (This prevents the matcha powder from clumping when mixed into the chia pot).

3. Add the matcha mixture, sweetener to the chia seed mixture and give abit of a stir.

4. Place it in the fridge and let it sit overnight, or at least 2-3 hours.

5. Top with fresh fruit, granola and other toppings (optional) before serving.


Yuzu Matcha Salt Poporn

Health Benefits




Gluten Free

Yuzu Matcha Popcorn

1-4 servings


1/4 cup melted butter, Olive Oil or Avocado Oil 

1/2 cups popcorn

2 tablespoons Yuzu Matcha (KysusuOcha) Salt (see seasoning recipe)

Medium to large pot with cover


  1. Pour the oil into a large heavy bottom pot (with lid.) The oil should cover the bottom of the pot.

  2. Warm the oil over medium-high heat.

  3. Once the oil reach Place 1/2 cup kernels, making sure they’re in an even layer. 

  4. Cover the pot , the popcorn will soon begin popping. 

  5. Once the popping is more intense, gently shake the pot back and forth over the burner, leaving a slight opening for steam to escape (which results in crispier popcorn.)

  6. Once the popping settles down in between pops, remove the pan from the heat, remove the lid, and immediately pour the popcorn into a big bowl.

  7. Sprinkle the hot popcorn with a Yuzu Matcha Salt to taste.

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