Super fancy tea powder? Something like that. I had been curious about matcha for a long time, but was hesitant to try for nearly as long. Now it’s a staple in my mid-morning routine, but back then, even when I worked at a tea shop in college, I never bothered to try it. Like most college students, I chose to drink an absurd amount of coffee instead. It made me sick as bananas, but I did it anyway.
I didn’t know it then, but I have something called IC. You’ve probably heard of IBS, or Irritable Bowel Syndrome. It’s symptoms are equally as embarrassing as having to say out loud that you have an irritable bowel. Interstitial Cystitis or IC is the smaller, quieter, more vicious cousin of IBS. The symptoms are similar, but target the bladder. I do not recommend this experience.
Where IBS just rushes you to the bathroom, expels your guts, and gets on with its day, IC likes to stick around. The pain is not dissimilar to a urinary tract infection (also do not recommend). Unfortunately, neither antibiotics nor cranberry juice work for IC.
My guts are pretty straightforward and expectedly rebel at dairy, soy, and canola oil. My bladder, it seems, has also taken issue with alcohol, vinegar, acidic foods, sometimes chocolate, and sometimes carbonated beverages… but sometimes not.
The reason I tell you all this is because both of these conditions have one trigger in common: caffeine. Having experienced all this and learned that caffeine is essentially like hurling Mjolnir towards all the waste-producing parts of my body, you can probably see why I was hesitant to try it in any other form.
Still, I kept hearing about how good matcha is for you. It kept popping up in coffee shops, pastry windows, and even chocolate bars. My favorite chocolate bar, actually. (This is pretty comical now since it contains not only caffeine from the matcha, but also gluten, dairy, and soy. It’s incredible what we will do to ourselves for something tasty.)
The point? Having fallen in love with these matcha chocolate bars from the swanky chocolatiers, I knew I needed to get to the real deal.
Luckily, I’m a blogger and, having no clue where to start, I reached out to the crew at Wild Foods for some guidance. They sent me matcha, MCT oil, and samples of their cocoa butter wafers and Cocotropic powder.
You are probably thinking “what on Earth does that mean and why would I put any of this stuff in my tea?” Let me explain.
If you’ve never heard of bulletproof coffee, I highly recommend checking out this article, but the basic idea is: coffee, medium-chain-triglyceride oil (MCT oil or regular coconut oil), and grass fed butter blended together to create a satisfying and impressively delicious cocktail that helps fuel your brain and burn fat. I am not ashamed to say I jumped right up on that bandwagon and loved every second of it. Unfortunately, as we’ve discussed already, I am both lactose intolerant and sensitive to caffeine, so after a while, I finally quit drinking this concoction.
Enter: matcha, and my adjustments to bulletproof coffee to keep my morning creations brain-fueling, satiating, and delicious. I am not actually a scientist so I am not going to get crazy in depth with everything here, but I will explain why I use each product.
MCT oil – There’s a lot of debate in the MCT oil versus coconut oil part of the world, but I tend to reach for MCT oil for a few reasons. The main reason I personally choose to use MCT oil [over coconut oil] is because it stays liquid, which sounds a little silly, but when everything is getting measured out, I like to have my proportions right and it’s much easier to do that with a liquid product over a solid oil. I’m mostly on board for the rest of the explanations behind it, which you can read here, but I’m not training at such a level that I really notice the difference between coconut oil or MCT in my small daily usage of.
Cocoa butter – I tried cocoa butter wafers for the first time when they were sent to me by Wild Foods. The basis of its appeal was a butter-like substance, but without the dairy. Turns out, raw cocoa butter is also full of antioxidants and vitamin E which is why it’s so popular in skincare too.
Adaptogens – Adaptogens are quite new to me, but I am fascinated by the concept and slowly learning more about them after having ashwagandha for the first time not too long ago. It’s actually a pretty overwhelming subject and one I am still learning about, but I am definitely on board with the idea. From Google: “Adaptogens are a natural substance considered to help the body adapt to stress and to exert a normalizing effect upon bodily processes.” I wasn’t quite sure where to start, so I went with the option that felt the most approachable for a newb. The Wild Foods Cocotropic powder has reishi mushroom, raw maca powder, chaga mushroom, and turmeric in addition to cocoa powder which makes it a bit more palatable for my amateur tastes. I do feel they provide an additional calming effect to my matcha concoctions and, especially with an ADHD brain, find I focus better on the days I’ve added adaptogens to the mix.
Collagen – I started taking collagen about a year ago and I couldn’t be happier. The claims are a mile long and it’s obviously not going to do everything for everyone, but when I take collagen regularly, I definitely notice improved muscle recovery, fewer stomach issues, and pretty damn quick nail and hair growth. I think I still prefer the OG flavorless varieties, but I recently got to try both the vanilla and chocolate flavored Collagen Fuels from Primal Kitchen and they are quite tasty. Vital Proteins also make a matcha collagen, but I have not yet had the opportunity to try it out.
Coconut sugar – Depending on which collagen I choose to use, I may or may not include coconut sugar, a granulated sweetener derived from coconut flesh and considered to have a lower glycemic index than “regular” sugar. Unflavored collagen such as the Vital Proteins collagen peptides do not have any added sweetener or much flavor at all so I tend to reach for the coconut sugar when I use it. Alternatively, flavored products like the [very tasty] Vanilla Collagen Fuel from Primal Kitchen may already have sweetener – this one in particular has both coconut milk powder and monkfruit, so I tend to skip on the NutPods and the coconut sugar when I use it.
The Actual Recipe
1 tsp matcha powder
1 tsp coconut sugar (optional)
1 tsp Wild Foods Cocotropic
1 tbsp Wild Foods MCT oil
3 Wild Foods cocoa butter wafers
1 scoop collagen peptides
2 tbsp NutPods French Vanilla (optional)
8-10oz hot water (just at or below boiling)
In the cup of your blender, add all dry ingredients.
When water is near boiling, remove from heat to cool for 1-2 minutes.
Immediately before pouring hot water, add MCT oil to blender cup. If using NutPods (or other non-dairy creamer), you can add it to the cup of your blender or to the bottom of your mug.
Fill blender cup with 8-10 oz hot water. Blend until all dry ingredients have been mixed in / no dry product remains at the bottom of the blender.
Pour into your mug of choice and enjoy!
Disclaimer: This post is not sponsored and I was not asked to write it. Some products were sent to me for review. As with my Paleo Chocolate Buttercups, I use several products from Wild Foods for this recipe. These products were initially sent to me to review, but I have since continued to purchase them myself. I am an affiliate of Wild Foods, which means when you shop using my link, I get a small percentage of that sale (at no additional cost to you). You can buy directly from their website + use code #1WildCustomer for 10% off. Amazon increases the price a little bit, but if you have Prime shipping, it might be worthwhile to order it that way. For Amazon orders, the one-time-use code WILDSAVE will provide 10% off your order.