So I’ve got a slight obsession with green smoothies, having posted a recipe here, here, and here. And it’s so hard to get sick of them because there’s endless combinations of yummy (and healthy) ingredients to make something that almost resembles a naughty milkshake from the corner cafe (you know, the ones which are usually heavily sweetened with sugar, dairy and flavoured syrup!).
Anyway, if you’re not entirely sold by the green smoothie thing, here’s a little snapshot of their benefits (‘green’ because you’re mainly adding green leafy veggies in them, not just because of its colour):
Nutritional notes: Green tea powder is also known as ‘matcha powder’ and refers to milled or fine powdered green tea. Unlike the regular green tea that we drink, matcha is made from shade-grown tea leaves where their exposure to direct sunlight is reduced and thus increases their chlorophyll level (basically it turns the leaves a darker shade of green).
Then the finest tea buds are hand-picked, leaves de-veined and de-stemmed, and then stone-ground to create fine bright green powder – and that’s matcha. It’s best to use your matcha powder quickly after opening as it’ll oxidize and lose flavour. When matcha is good quality, it’s always a beautiful green colour, not “dull” green. And sugar should not be included in the ingredients.
Prep time: 5 minutes
1 cup unsweetened almond milk
2 medjool dates
1 frozen banana
A handful of ice
A handful of baby spinach
1 tbsp of green tea powder (from Asian grocery stores)
Just blend, sip and enjoy!