Blame it on the heat, but I’ve finally joined the “smoothie for breakfast” club. I’ve always been more of a breakfast taco or avocado-toast-in-the-morning kind of person, but lately I’ve been waking up craving something a little more light and refreshing.
This icy cold matcha kale smoothie really hits the spot. Matcha, (to me) is as good of a pick-me-up as coffee. Plus I was able to sneak some greens in here. The kale taste is almost barely noticeable because, Jack, our resident smoothie-lover is not exactly a green juice guy. At least, not yet.
Creamy bananas and sweet ripe peaches help make this smoothie a little more, well, smooth. In the wintertime, I think I’ll try subbing in ripe pears.
And I almost forgot – ginger. It’s totally optional, but adds a nice (healthy) kick. Grate in a little fresh ginger or splash in some ginger juice.
About matcha: Unlike steeped tea, matcha is made by grinding the entire tea leaf into a fine powder. Because you consume the whole leaf, it has approximately 10x more nutrients than regular green tea. (If you’re interested in more health benefits, click here).
We, of course, love it because it tastes good! If you’ve never had it, this smoothie is an easy way to give it a try. Or have a look at our other Matcha Recipes.
Matcha treats – I can hardly remember my life without them. Since we’ve been in Japan, matcha ice cream, matcha doughnuts, and matcha cakes have become daily afternoon snacks. This smoothie, I promise, is a much healthier treat than any of those. Sure matcha is healthy, but a doughnut is still a doughnut after all.
At home, this is how we enjoy matcha. I use my go-to smoothie base – almond milk and bananas – and add matcha powder along with a bit of vanilla bean.
If you’re new to matcha – it’s very finely ground, high quality, green tea powder. It’s sweeter than steeped green tea and is super healthy because all of those amazing green tea antioxidants are more concentrated. Give it a try, you’ll be hooked.
“I walked outside and felt like I was swimming,” is what Jack said the other day as I picked him up from the airport, fresh off a flight from LA.
It’s humid here, to say the least, and the air is thick. It’s the kind of heat that sort of takes your breath away as soon as you walk out the door But I’m not complaining, it always takes just a few weeks for the body to acclimate to our summer temps. Hydration is the key. Eight glasses of water (don’t know who recommended that) is just not enough.
I originally made this for Jack… he’s the smoothie guy no matter what temperature it is outside. But I’ve been waking up extra parched lately so this fruity goodness has really been hitting the spot.
Now that January is over and Valentine’s Day is just around the corner, I think it’s time to trade in our kale drinks for rich & creamy chocolate-y treats. Because we’ve been good after-all… haven’t we?
Something you might not expect that’s a fixture in our fridge is chocolate almond milk. Jack drinks a mocha with it every morning. And he occasionally makes us milk-less milkshakes (kindly accommodating for my my lactose intolerance). He doesn’t cook often but two of his designated tasks are: 1. Coffee Pour-er, and 2. Blender-man.
This is his most recent blended treat… frozen bananas with chocolate almond milk and gooey almond butter… and a dash of cinnamon for a spicy unexpected twist.