I used to think that I could only reap the benefits of green tea by choosing it over my morning coffee. But honestly, I just really want my morning coffee sometimes. Consequently, green tea gets left on the bench, its health supportive potential disregarded and left for some other day.
One morning I was determined, resolute in my decision: "I will choose green tea!"
I boiled the kettle, set up my delicate tea tools, the pretty blue cup and dainty antique spoon, and got to steeping my green tea.
Only I was sabotaged.
My husband perked a pot of coffee, and I was persuaded by its aroma and slow, tantalizing drip. My poor green tea didn't stand a chance. Before I knew it, I was sipping a cup of joe while looking shamefully at my teacup.
And then I had an idea! My green tea need not be wasted! As it cooled it occurred to me that it would be the perfect addition to a smoothie.
If you aren't a tea drinker, for whatever reason, and still want to benefit from green tea's appealing antioxidant profile, use green tea as the liquid portion in a smoothie.
This smoothie is not only full of green tea's antioxidants but also anti-inflammatory omega-3 fats from flax and hemp seeds and phytonutrients from fresh spinach.
For those hard-core green smoothie lovers, where the greener the better, wheatgrass makes a nice addition and hits the nutritional profile of this smoothie out of the park!
Green Tea, Flax + Spinach Smoothie
- 1 large frozen banana
- 1 packed cup baby spinach
- ¾ cup green tea (cooled to room temperature or from the fridge)
- ¼ cup unsweetened almond milk
- 1 tablespoon almond butter
- 1 tablespoon ground flax seed
- 1 tablespoon hemp seeds (hemp hearts)
- ¼ teaspoon cinnamon
- 2 ice cubes
- 1 teaspoon wheatgrass powder (optional)
Add all ingredients to a blender, and blend until smooth.