Miso Matcha Eggplant Rice

Matcha and miso are a match made in Japanese heaven! This recipe brings together classic ingredients from there into a more modern dish. Also a great twist to use that ‘baigan’ that nobody seems to like. (Very unfair, if you ask us! Maybe we’ll discuss the versatility of the eggplant in an upcoming article..? Let us know your thoughts on this.)

Serves: 2 | Prep Time: 40 mins


  • 2 eggplants (aubergine/baingan)
  • 1 bunch cilantro (dhaniya)
  • 1 clove garlic
  • 1 small piece ginger
  • ¾ cup rice
  • 2 tbsp. white miso paste
  • 2 tbsp. mirin (or any sweet cooking wine)
  • 2 tbsp. soy sauce
  • 2 tbsp. rice wine vinegar
  • 2 tbsp. sugar
  • 1 tsp matcha powder
  • 1 tsp black sesame seeds

Preheat the oven to 260°C.

Heat a pot of salted water to boiling. Add the sushi rice to the boiling water and cook for 16 to 20 minutes, or until tender. Drain thoroughly and keep aside.

Cut the eggplants in half lengthwise, then crosswise into quarters. With the tip of a knife, score a diagonal crosshatch pattern into the cut sides of the eggplant. Place the eggplant on a lightly oiled baking sheet, patterned-side up.

Finely chop the cilantro. Peel and mince the ginger and garlic, smashing until they resemble paste. Whisk together the ginger, garlic, miso, mirin, and half the soy sauce.

Drizzle the eggplant with olive oil and spread the miso mixture on the top of the eggplant slices. Roast in the preheated oven 14 to 16 minutes, or until the eggplant is tender and the topping is lightly browned.

Add the cooked rice back to the pot. Add the rice vinegar, sugar, matcha powder, half the black sesame seeds, and all but a pinch of the cilantro; stir until well combined.

Divide the green tea rice and eggplant slices between 2 plates. Garnish with the remaining black sesame seeds, cilantro, and soy sauce. Enjoy!

Matcha Protein Bars

This one is for all those gym devotees perpetually in the search for more protein (especially all you vegetarians out there!). This recipe is choc-a-bloc full of all the healthy alternatives to the usual culprits in other health bars. So go on, make this one post-workout snack you’ll never regret!

Serves: 10 pieces Prep Time: 30 mins


Line an 8-inch brownie pan with parchment paper both ways.

In a bowl, add the almond butter, milk, stevia and lemon flavor. Beat on low speed.In another bowl, whisk together the protein powder, oat flour and matcha powder. Slowly add this to the almond butter-milk mixture.

Mix until everything is well-combined and has the texture of cookie dough, scraping down the sides of the bowl if necessary.

Scoop the mixture into the prepared pan and flatten the surface. Tightly cover the pan with plastic wrap and refrigerate overnight.

The next day, slice the protein bars and drizzle them liberally with chocolate! (More the better we say!)

To store, place the protein bars on a plate and wrap tightly.

Matcha Cucumber Lemonade

Kick your ‘nimbu paani’ up a notch! This concoction is delightfully zesty, refreshing and cooling. The health benefits are numerous as well – lots of Vitamin C from the lemon and antioxidants from the matcha! Perfect for these sweltering days, when you can’t bear the thought of hotter forms of caffeine.

Serves: 4 |Prep Time: 15 mins


Lightly puree the cucumber and mint leaves in a blender (we like some chunky bits in out drink! If you don’t, go ahead and make it a smooth puree).

In a large pitcher, combine the water, lemon juice, agave/honey, and matcha powder. Blend well until all ingredients are fully combined.

Add the cucumber-mint puree and blend well again.

Serve in ice-filled glasses, with a garnish of fresh mint and cucumber!

Almond Butter Chocolate Fudge ‘Nice’-Cream

This ice-cream is so healthy yet so tasty – all of the yum without any of the guilt! An easy no-churn recipe, with simple everyday ingredients most of which we bet you already have on your kitchen. Perfect for the summer months, for a decadent yet cool dessert.  It’s almost too good to be true, which is why this is no ordinary ice-cream – it’s a ‘nice’-cream!


For the ice-cream

  • 2 medium size bananas, ripe but not overripe
  • 3 cups creamy almond butter
  • 1 cup almond milk (or regular milk)
  • 5 tbsp maple syrup (or honey)

2 tsp vanilla extract

For the fudge

  • 25 cups creamy almond butter
  • 5 cups dark chocolate, chopped
  • 5 tsp vanilla extract

Blend the bananas and almond butter on high until smooth. Add the milk, maple syrup, vanilla and blend again until just combined, but not too long. Pour the mixture into a butter paper lined 8×4 inch loaf pan and set aside (do not freeze yet!).

To make the fudge, heat the chocolate in a microwave in intervals of 15-20 seconds until melted, stirring well between each interval. Add the almond butter and vanilla and combine into a thick smooth mixture.

With a spoon, take dollops of the fudge mixture and drop it into the unset ice-cream in the loaf pan. Take some plastic cling wrap and tightly wrap the ice-cream, pressing down lightly on the liquid surface to eliminate as much air as it freezes. Freeze for at least 6 hours, or even over night.

Scoop into a bowl and serve! When storing be sure to re-cover with plastic wrap and re-freeze.

*Foodstree Pro-Tip: Don’t over blend the ice-cream mixture! This may cause air pockets and crystalline in no-churn ice-cream

Grilled Almond Butter, Dark Chocolate & Fruit Sandwich

This is no ordinary PB&J! It takes all the essential elements of one – bread, nut butter & fruit jelly, and gives it a mouth-watering gourmet twist. This is the PB&J for adults – a healthy, delicious, quality snack or even dessert. Once you have this, you’ll never go back!


  • 4 slices whole grain crusty bread
  • 2 tbsp butter or olive oil
  • 4 tbsp roasted salted almond butter
  • 4 squares dark chocolate (don’t exceed 70% cacao)
  • 2-3 tbsp fruit – pomegranate, banana, mango, peach, the choice is yours!

Gently butter (or oil) the outsides of the all the 4 slices of bread.

Slather the inside of 2 slices with almond butter.

Top the almond buttered sides with 2 squares of dark chocolate each, and your fruit (chopped as required).

Top with the other slice of bread, buttered slice up and place in a heated pan or skillet.

Push down with a heavy spatula to compress. Gently flip when the bottom is browned and crusty – about 2-3 minutes. Cook on the other side for another 2-3 minutes & serve immediately!

*Foodstree Pro Tip: The choice of fruit is completely dependent on your mood and your taste! Bananas for a creamy texture, pomegranates for a sweet pop, peaches and mango for a tangy addition – the possibilities are endless.

Ultimate Asian Almond Butter Sauce

When most people think of nut butters, savoury is not what generally comes to mind. However, they can lend a beautiful creamy, earthy note to many recipes. This is one in particular is your ultimate Asian sauce – light, refreshing and smooth. It’ll complement any salad, bowl of noodles, rice or even quinoa!


  • 5 cup almond butter
  • 1 clove minced garlic
  • 2 tsp sesame oil
  • 25 cup water
  • 25 cup soy sauce
  • 1 tsp fresh grated ginger
  • 25 cup lemon juice
  • 1 tbsp honey
  • 25 tsp coarsely ground black pepper
  • 5 tsp sea salt

Add everything to a bowl. Whisk well will fully combined.

Drizzle over salad, noodles, rice – the choice is yours.

*Foodstree Pro Tip:

For a salad, we’d suggest a combination of –

  • argula
  • roasted asparagus
  • cherry tomatoes
  • roasted cauliflower
  • roasted mushroom
  • some almonds thrown in for extra crunch
  • hard-boiled eggs or chicken for the protein (optional)

For a noodle or rice dish, you can add some chilli to the sauce to give it an extra kick! Pair with the following ingredients –

  • udon noodles or sticky jasmine rice
  • peas
  • broccoli
  • bell peppers
  • chives

Sweet Breakfast Quesadilla with Nut Butter

This month, our aim is to bring to you unusual recipes that use nut butters in innovative ways, not the regular spreads on bread. For today, we’ve got some fusion food coming your way, in the form of sweet quesadillas with fresh fruit in them – perfect for everyday breakfasts! This recipe gives you a full serving of fruit, as well as healthy fats and proteins.


  • 4 wholewheat flour tortillas (or rotis)
  • butter for frying
  • almond butter or peanut butter, to taste
  • 1 tbsp honey
  • 1 apple cored and sliced thin
  • cinnamon
  • yogurt for serving (optional)

Spread as much nut butter as you like on each of your tortillas.

Add a layer of apples to two of the tortillas, half an apple per tortilla.

Sprinkle on a little cinnamon & honey for extra flavor.

Top with the other tortilla to make a sandwich.

In a pan, over medium heat, fry each side of the quesadilla until golden. Set aside and repeat with the second quesadilla.

Allow the quesadillas to rest about 2 to 3 minutes before cutting in half.

Serve with yogurt or creme fraiche!

*Foodstree Pro Tip: You can add bananas, Nutella, maple syrup and other toppings to this quesadilla as per your taste!

Moroccan Chickpea Tagine with Goji Berries

The goji goes Moroccan! This traditionally Asian berry blends wonderfully into the flavours of a typical Moroccan dish. This is great fuss-free food, whether it’s for yourself or a party.

Prep: 15 mins | Cooking: 1 hr | Serves: 4-6 people

  • 4 tablespoons Oil
  • 1 onion, diced
  • 2 large carrots, thinly sliced
  • 6 large cloves garlic, minced
  • 1 kg tomatoes, diced
  • 5 cups water
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 1 teaspoon sea salt
  • ½ cup dried goji berries
  • 3 cups cooked chickpeas
  • 2 tbsp minced fresh mint, plus extra for garnish
  • 2 tbsp fresh lemon juice


Heat the oil in a pan. Add the onion and carrot and cook for approx. 3 mins. Then add the garlic, cumin, cinnamon and saute for 30 seconds. Put the tomatoes into the pan and cook for a further 5 mins, stirring regularly. Then pour in the water, salt and goji berries.

Combine, turn up the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to a medium-low setting and let the mixture simmer for 45 minutes.

Add the chickpeas and mint and simmer for 15 mins more. Remove from the heat and stir in the lemon juice.

Serve with a garnish of fresh mint, alongside a grain of your choice – quinoa or brown rice would be our recommendations!

Chocolate Goji Berry Truffle

This recipe is the ultimate guilt-free dessert! Completely sugar-free, it still packs a sweet punch with its various superfood ingredients. Bite sized and perfect for any time of the day.

Prep: 20 mins | Serves: Approx 16-20 truffles

  • 2 tbsp goji berries
  • 4 tbsp pumpkin seeds
  • 3 tbsp chia seeds
  • 6 tbsp almonds
  • 1 tbsp cacao nibs
  • 2 tbsp raw cacao powder
  • 8 pitted Medjool dates
  • 2 tbsp almond butter
  • Pinch of salt
  • Optional: desiccated coconut, melted dark chocolate

Grind the goji berries, pumpkin seeds, chia seeds and almonds in a food processor until you have a coarse mixture. The coarseness depends on the texture you want your truffles to be.

Add the remaining ingredients – cacao nibs, cacao powder, dates, almond butter and salt to the grinder. Pulse again till the mixture comes together. It should stick together easily when you squeeze it in your hand. Add a spoon or two of water, only if necessary (is contingent on the moisture in the dates).

Take dollops of the mixture and roll into balls. Store in the refrigerator for upto two weeks in an airtight container.

Optional: You can roll your truffles in dessicated coconut, or dip them in melted chocolate (or dip and roll!) before refrigerating.  More flavour the better!

Spicy Goji Berry Soup

A healthy twist on your regular tomato soup. The addition of goji berries brings out the sweetness of the tomatoes and adds a tart kick to the spice in this soup. An invigorating and healthy addition to any meal.

Prep Time: 15 mins | Cooking Time: 15 mins | Serves: 2-4

  • 1 cup dried goji berries
  • 1 cup chopped tomatoes (230g approx.)
  • 450ml vegetable stock
  • 1 large onion, diced
  • 1 tbsp olive oil
  • 1 small chili, chopped finely
  • 1 tsp cumin seeds
  • 1 tbsp fresh coriander leaves, torn

Wash and soak the goji berries for a few minutes to rehydrate them. You can let them soak overnight as well.

Heat the olive oil in a medium saucepan and sauté the onion and chili for few minutes. Add the tomatoes, goji berries and cumin seeds. Stir for another couple of minutes.

Add the stock, bring to a boil. Then reduce to a simmer for 10 minutes. Stir in the fresh coriander and blend the soup until smooth.

When serving, decorate with a few fresh coriander leaves, cumin seeds or even an artsy swirl of yoghurt!