We are so honored to be featuring an intimate interview that we had with Hannah Habes, from Matchaful  –  a female founded, matcha purveyor that offers organic, sustainably sourced, premium grade product.  We are the only retail brand to offer single-estate matcha, which marks a huge step forward in the matcha supply chain – assuring consumers of the authenticity and provenance of their matcha, from farm to whisk. They have café in lower SoHo, NYC, complete with a ceremonial matcha bar and a plant-based seasonal food and beverage menu (a must goto spot in NYC!).

Hannah Habes founded Matchaful in 2015, in Brooklyn, NY, to bring high-quality, sustainably & transparently sourced matcha to more people.

Through their 1% FTP membership, they support organizations that help to strengthen sustainable food systems through sustainable agriculture, education and tackling food waste (just one part of why we love this company so much!).  

THEIR FARM:

Matchaful works directly with organic, sustainable, family farms in Japan – sourced from 7th and 4th generation farms in Uji and Shizouka, Japan.

Their farmer in Shizouka is using organic food waste as fertilizer and growing the matcha trees under solar panels, as a means to provide alternative energy to the local community.

Matcha is one of the most powerful ingredients offering a variety of health benefits including;

• Is packed with antioxidants including the powerful EGCg.
• Boosts metabolism and burns calories.
• Detoxifies effectively and naturally.
• Calms the mind and relaxes the body.

What does good food mean to you?

Good food means it’s nourishing and delicious. It’s food that should make you feel great and give you more energy, not weigh you down. Before I started Matchaful, I was eating a ton of processed food that left me feeling really sluggish and always wanting more. To me, it’s important to eat meals that have fiber, protein and greens that leave me feeling satisfied. I also try to eat fresh organic foods with simple ingredients so that I’m feeding my body the best I can, and avoiding unnecessary “fillers” or “stabilizers.”

How do you start your mornings?

With either oatmeal or a smoothie. I mix in plant based protein powder no matter what. Because I’m breastfeeding, I make sure to eat a hearty breakfast and protein-rich meals. I supplement with probiotics and prenatal vitamins.

What’s your go-to am beverage?

That’s easy — a matcha or matcha latte. Normally I’ll mix in a few adaptogens to help elevate my mood and a tsp of maple syrup. Right now, I’m loving moringa as it helps to boost milk production.

What are your must use daily beauty products?

I definitely like to mix it up but I’m a big oil based skincare fan. I’m loving Goldfaden’s Fleuressence oil. I use it first thing in the morning to help give my skin a nice natural glow.

How do you de-stress?

Right now, small moments of self care help me to decompress. Being a mom and working full-time doesn’t afford me a lot of free time, but taking a long shower or evening bath help me destress after a long day. Going to the gym or doing a 20-min floor workout also help me to boost my mood and alleviate stress in the morning.

Favorite mood-boosting meal?

At our cafe, we offer a black rice onigiri with avocado and cashew cream cheese. This meal gives me the perfect pick-up while not overfilling me. It’s an amazing energy booster in the middle of my day.

What’s a dinner recipe you currently have on repeat?

Black bean spaghetti pasta with garlic, lemon, and topped with sauteed kale and parsley.  

What is your daily mantra?

I try to live by the Japanese proverb, “ichi-go ichi-e.” It translates to “savor each moment, for it only lasts once.”