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 it 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.
- 1 banana (freeze it in advance if you can remember)
- 1 cup almond milk
- 2 teaspoons Aiya Cooking Grade Matcha
- 2 leaves of kale, stems removed
- 1-2 ripe peaches (or pears)
- ½ teaspoon grated ginger
- Handful of ice
- In a high-speed blender, combine all ingredients. Blend until smooth.
This recipe was developed for Aiya Matcha.