The marathon was scheduled for this Sunday, but there is too much snow and the temperatures are barely inching their way out of the single digits. Maybe I braced myself for this when the storms rolled in a few weeks ago, but after receiving the news from a friend over text late last night that the marathon is cancelled…I’ve been O.K. I am nursing an injury right now + it seems like this might have come at the right time. I went on a run today during my lunch break. I tried to skip the city as much as possible and ran out to the woods to see the trees – be with my people. An immense space is opening again after not being zeroed in on a specific goal. I’m enjoying the slow runs – the ones with no deadlines or expectations.
A few nights ago, Kevin and I sat on the couch together and I taught him how to crochet – I know my great grandma would be proud that I still got my old single stitch and double stitch skills. After living in the city so many years, I’m happy when I can feel rooted to the earth again. Cultivating stillness is an art that requires patience. This is what February has been all about – these small moments that I’ve been moving to fast over the past couple of years to just let myself sit in.
I know that spring is just around the corner, so I’m trying to savor the last moments of winter – sounds silly because everyone has been so frustrated by the snow, but it’s true. Each season has more to teach me than I ever expect. I’m in awe at how quiet the city becomes when it’s snowing & how people are changing even though everything seems to have passed. This winter, I’m thankful for the quiet of my own heart on days when there is nothing but snow.
One of my favorite bloggers + local Bostonians, Betty Liu over at Le Jus D’Orange, has an unbelievable collection of matcha recipes from her latest black sesame vertical roll + matcha mochi to one of my personal favorites matcha rolls with black sesame cinnamon filling. You don’t have to look far to find a wide collection of matcha recipes, but I’m happy to add this one to the mix.
Matcha is powdered green tea that can be made into a latte or mixed into your favorite baked good. The fine green tea powder is dissolved into warm milk using a matcha whisk. The green tea leaves that are harvested for matcha are ground into a fine powder, which means you are receiving all the antioxidants that are available from the leaves. If you are looking to replace your morning coffee a few times a week with a new flavor, then you can froth matcha with a non-dairy milk to make a matcha latte.
– Pistachio Matcha Cookies –
1/2 cup brown sugar
1/4 cup raw sugar
2 tbs tapioca flour
1 tsp vanilla
1/4 cup non-dairy milk, cashew or almond 2 tbs matcha powder
2/3 cup sunflower oil or coconut oil
3/4 cup + 1 tbs unbleached all purpose flour
3/4 cup + 1 tbs whole wheat flour
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup pistachios, shelled
Preheat oven to 375°.
In a small sauce pan, warm 1/4 cup non-dairy milk for 2-3 minutes. You don’t need to bring the milk to boil, but make sure that it is warm to touch. Pour into small bowl and use match whisk to dissolve 2 tbs matcha powder. Set aside.
In a medium bowl, combine flour, sea salt, and baking soda. Set aside. In a large bowl, combine sugar, oil, vanilla, tapioca flour, and matcha milk. Whisk for 3-5 minutes until the mixture looks like smooth caramel. Slowly add the dry ingredients to your wet ingredients followed by pistachios. Cook for 8 minutes on the middle rack + snack away.