For this post, I am thrilled to be partnering with Bi-Rite Market, a San Francisco community grocery store, filled with the highest quality foods and well-sourced products. Visiting Bi-Rite was one of my first magical SF moments, as I LOVE looking at artisan foods and tasting local produce, so it will always have a special place in my heart. (Bi-Rite sprinkles tasters throughout the store, which makes for a top-notch shopping experience.)
For the next month, Bi-Rite is focusing on foods that nourish the soul, so I wanted to come up with a recipe that was both comforting and healthy. This matcha pudding is entirely plant-based, and made with avocado and banana, it is decadent enough for dessert but healthy enough for breakfast.
Matcha adds a unique rich and earthy flavor that is an acquired taste for some people. (Although, even if you’re not a fan of green tea, I would recommend giving this recipe a try.) Aside from being an excellent source of antioxidants with potential anti-cancer properties, matcha contains L-theanine, a protein that is thought to induce feelings of relaxation, making it the perfect soul-nourishing ingredient.
Note that matcha does contain caffeine, so if sensitive, you may want to avoid eating this pudding later in the evening.
- 1 avocado
- 3 bananas
- 2 pitted dates
- 1/8 teaspoon salt
- 3 tablespoons non-dairy milk (I used Milkman SF raw coconut almond milk)
- 1 teaspoon matcha powder
- optional toppings: coconut cream, Nana Joes urban blend granola
In a high-speed blender, combine the avocado, bananas, dates, salt, milk, and matcha. Blend until fully incorporated. Pour into 2-4 cups or bowls, and store in the refrigerator until ready to serve.
Before serving, dollop with coconut cream and desired toppings.