One reason to swap your cup of green tea for perennially popular matcha? The latter, a powdered form of green-tea leaves grown in shade, has been shown to have 137 times the amount of epigallocatechin gallate (EGCG), an antioxidant. Need another? A 2017 study published in the journal Food Research International found that matcha, when consumed in tea form (as opposed to a snack bar), partially improved cognitive performance on tasks that require attention speed and memory. Drink up.  

TRY THIS: MATCHA MILK

CAP Beauty in NYC serves it to spa guests.

2 cups (500 mL) nut milk

1 tsp (5 mL) matcha tea

1 tbsp (15 mL) tocos (rice-bran solubles)

1 tbsp (15 mL) coconut butter

1 tsp (5 mL) honey or sweetener 

Pinch of raw organic vanilla powder or splash of vanilla extract

Pinch of Himalayan pink salt

Add ingredients to a high-speed blender, pulse for a few seconds and enjoy!