Great with yogurt and granola!
This recipe was adopted from “Spring Parfait” developed by Chef Alexis for her Zoom Cooking Class. This session was the second one I took from the classes she offers, and I enjoyed the experience so much! Her recipes use healthy (and pleasantly surprising) ingredients and each one tastes amazing! Visit her website, Syncopated for more “Vegetable-Forward Cooking with a Rhythmical Flair”!
Ingredients:
- 1 Lime
- 2 Kiwis
- ½ Avocado
- ½ tsp Matcha
- ¼ cup Spinach
- Mint leaves from 4 sprigs
Instructions:
- Grate a lime. Add the grated zest to a small pot. Juice half of the lime.
- Peel Kiwis and cut each one into 8 pieces. Add them to the pot along with the lime juice. Cook over the medium heat until Kiwi pieces are ‘heated through’ while stirring often so it doesn’t get scorched.
- Add the cooked Kiwi to a food processor along with the following ingredients and process until smooth: Avocado, Matcha, Spinach, and Mint leaves.
If you are making this Jam ahead, put the jam in a container, cover the entire surface with a plastic wrap so the surface doesn’t get exposed to the air. Put the lid on the container and keep it refrigerated for up to 4 days.
We used Sakamoto’s “Cha Ka” Matcha in this recipe. Enjoy the beautiful color and the Umami that Matcha adds to the fresh bright flavor of other ingredients.
Kiwi Matcha Spring Jam
Ingredients
- 1 Lime
- 2 Kiwis
- ½ Avocado
- ½ tsp Matcha
- ¼ cup Spinach
- 4 Sprigs Mint Leaves
Instructions
- Grate a lime. Add the grated zest to a small pot. Juice half of the lime.
- Peel Kiwis and cut each one into 8 pieces. Add them to the pot along with the lime juice. Cook over the medium heat until Kiwi pieces are 'heated through’ while stirring often so it doesn’t get scorched.
- Add the cooked Kiwi to a food processor along with the following ingredients and process until smooth: Avocado, Matcha, Spinach, and Mint leaves.
- If you are making this Jam ahead, put the jam in a container, cover the entire surface with a plastic wrap so the surface doesn’t get exposed to the air. Put the lid on the container and keep it refrigerated for up to 4 days.
