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Matcha Moringa Breakfast Bowl

Recipe by Amy Chaplin

Australian Amy Chaplin has worked as a vegetarian chef for over 20 years all over the world. Her approach to food is inspired by nature and the healing benefits of whole food ingredients. We chose this recipe to give your mornings a detoxifying and nourishing kick start. Over to Amy:

“Using coconut meat is very indulgent since it comes all the way from Thailand. I do love it as an occasional treat and the same goes for unpasteurized coconut water (which also comes frozen). They add richness, creaminess and just the right amount of sweetness to this bowl.

Moringa grows in south Asia and has been used in Ayurvedic medicine to help prevent and cure many diseases. All parts of this fast growing green plant are used to make medicine, including the bark, flowers, leaves and roots. In this recipe I used moringa leaf powder, which is the whole, dried and ground leaf. It is said to nourish and detoxify the body while helping to lower blood sugar and reduce inflammation. It’s high in vitamin A, iron and calcium and contains all 9 essential amino acids making it a complete protein. Moringa is used to increase breast milk production and also as a contraceptive.

Note: if you have a cup of homemade almond milk you can use it instead of the 1/4 cup soaked almonds and 1 cupwater.”


2 ¼ cups, about 3 portions


½ cup regular rolled oats
¼ cup raw almonds, soaked overnight
4oz (about ½ cup) frozen young Thai coconut meat (I defrosted it to measure)
1 cup filtered water
1 cup coconut water, unpasteurized if possible
4 teaspoon moringa powder
1 ½ teaspoons matcha tea
1 teaspoon vanilla extract
¼ cup chia seeds
Berries to serve


Add all ingredients except chia seeds to an upright blender and blend until smooth. Add chia seeds and pulse to combine. Transfer to a jar, cover and chill 20 to 30 minutes or overnight until chia seeds have bloomed and mixture is thick and creamy. Place in a bowl, top with berries and serve.

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