Following up on last month’s Monster Muffin recipe, here are five more drop-dead, spookily easy matcha recipes to make Halloween a little more healthy! These were tested on kids big and small in my matcha masterclass and they all screamed in delight! Have FUN!

Nightingale Drops

  • (topping for ice cream, cereal or yogurt)
  • Chocolate Chips (milk, dark or white)
  • Matcha to coat

Put a handful or more chips into a large baking bowl, drop in enough matcha to coat and toss the chips using both hands gripping the bowl. Don’t use utensils to toss! Add more matcha or chips as needed to evenly coat.

Emerald Savory Sprinkles

  • (savory topping for rice, salads, vegetables, soups)
  • Black sesame seeds
  • Matcha to coat
  • Pinch of sea salt

Using a cereal bowl, add a tablespoon or two or three of seeds and enough matcha to coat, usually 1gram will do it. Then without using utensils, shake the bowl to coat the seeds. The black sesame seeds have a delicious and completely different taste to white ones. You can usually find these in most Asian grocery stores and some mainstream supermarkets with a good ethnic selection.

Dew Drops

  • (Perfect on ice cream and in yogurt)
  • Black Sesame Seeds
  • Matcha to coat

Use the same method as above only omit the salt!

Frankenstein Popcorn. It’s a scream!

Frankenstein Popcorn

  • Prepare popcorn as usual
  • Melted butter
  • Matcha for dusting (make it as green as you like…)

Toss popcorn in melted butter then using a small tea strainer, sift matcha and keep tossing until the desired green is achieved. To add a little heat to this monster recipe, sprinkle with some chili pepper! YUMMY!

Green Goddess Dressing

Great for salads or marinade

  • 40ml apple cider vinegar or white wine vinegar
  • 1.5g matcha
  • 120ml cold-press extra virgin olive oil
  • Stevia (sprinkle, 1/4 package)
  • 2 ml prepared French/Dijon mustard
  • 1/4 tsp powdered garlic
  • Salt and pepper to taste

Whisk the matcha into the vinegar. Pour into salad dressing bottle and add remainder of ingredients. Very gently shake (or if using a pitcher, whisk) to create an emulsion. Vigorous shaking will make the dressing runny.

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