amy chaplin

celebrating the art of eating well

Matcha moringa breakfast bowl

POSTED ON July 17, 2016

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Over the last six weeks as we’ve been prepping to move from Manhattan to Brooklyn to begin the adventure of renovating an old house, I’ve had some major kitchen/life disruption. Throughout this period of packing and finally moving there were some long delays, which meant living with very little in the way of kitchen tools and ingredients. Luckily, I had my blender and a few pantry essentials like chia seeds, oats and matcha, of course! Since the mornings were hot, I decided to experiment with blended breakfast puddings using what I had on hand along with a new ingredient called Moringa powder, which was introduced to me by the lady working in my local raw food shop – when she said it tasted like green tea, I brought it immediately. (See recipe below for nutritional info)  What I’ve made here is more substantial than a smoothie and since it doesn’t contain raw fruit, it lasts well for a few days. The chia added at the end thickens it up and along with the oats produces a creamy pudding consistency. You can portion it into jars and have a refreshing breakfast ready to go.  As you can see in the photos, with everything packed away, I got very used to eating and drinking out of jars : ).

Thank you for your patience, I hope to be back to regular posting soon!

Amy x

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matcha moringa bowl


Matcha moringa breakfast bowl

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 cup water.

Makes 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 (I used ceremonial grade)

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.





POSTED IN Breakfast

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  • Chau says:

    Good luck with the move, Amy! Thank you for sharing this recipe in the midst of hustle and bustle!

  • Robin says:

    Would it be ok to use coconut flakes and or milk in place if the coconut meat?

    • Amy Chaplin says:

      Hi Robin,

      Great question! I was just thinking earlier of trying one with dried coconut as the meat isn’t always available.You could soak some large flakes and use that in place of the flesh…perhaps a splash of coconut milk to add richness. I’d love to hear how this tastes!


      Amy x

  • I’ve experimented just a little with Moringa. It’s a strong flavor for me so I love your idea to pair it with coconut. It’s also nice to work it into a meal other than a smoothie. Good luck with your move and house renovation, Amy! Look forward to seeing the finished kitchen down the road. 🙂

    • Amy Chaplin says:

      Thank you Katie! It will be a long road! Yes it is strong but combined with everything else it tastes pretty good. I also didn’t use that much.
      Matcha also helps….anything!

      Amy x

  • Ashley says:

    Yes! I need to get into Moringa. Good luck with the move!!!!

  • Barbara says:

    Where do you buy frozen coconut meat? Would whole foods have it, and in which section. Where would you buy moringa? What do you think about the “Wheatbelly” concept on cutting back on carbs as they turn to sugar and predispose one to type 2 diabetes? I am thinking whole grains are still good in moderation.

    • Amy Chaplin says:

      Hi Barbara,

      I get frozen coconut meat in healthfood stores here in NYC.Not sure if wholefoods has it. Moringa is also available in healthfood stores or raw food shops (which is where I got mine). Mine is by Sunfoods and I’m sure you can mail order it. I personally think whole grains are great and really important to eat every day, once or twice a day. I’m not sure about type 2 diabetes and grain consumption but I know that brown rice helps regulate blood sugar. I know there is a lot of conflicting information out there.

      Thanks for writing!

      Amy x

  • Christine says:

    How exciting! I hope you’ll give us a peek at the old home you are renovating (especially the kitchen!). There’s nothing I love more than a good ole’ renovation. Our home is 115 years old and we’ve done a ton of work. I think we’re finally in the end phase and we love it. A headache much of the time, but so worth it in the end! Best of luck!

  • Katelin says:

    This looks amazing. Does this recipe contain caffeine?
    Thank you!

  • I love the use of coconut meat and moringa in this recipe Amy! Plus that color, so enticing. I hope you’re move is going well and you are beginning to get settled in SF! <3

    • Amy Chaplin says:

      Thanks Jessie! I love the color with the matcha, with out it it’s a little dull…
      I actually only moved across the river to Brooklyn but was recently in SF while we were homeless 🙂
      Do you live there?

      Amy x

      • Oh silly me! Yay for your move to Brooklyn then 😉 I hope you are enjoying the new space. I’m actually in southern CA, so not too far from SF. If you are ever in the area do let me know! I’ll have to give these tasty breakfast jars a try too, I’ve been making a version of your peach chia shake all weekend from your book and am in love. xx

  • Aiden says:

    Hey Amy!! I love the idea of this but I’m confused by two things:

    1) Is the coconut meat supposed to be frozen when you put it in the blender or defrosted?
    2) Do you just put the oats in raw/unsoaked? I know that soaking them doesn’t increase nutrient absorption but I’m wondering for textural reasons.

    Let me know! I’m really excited to try. I just bought some moringa leaf powder today. 🙂


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