Chamomile flowers, matcha green tea powder, and strawberries: today’s trio of smoothie deliciousness!
The bananas in the freezer were super-ripe, so I had no need to add a date as a sweetener.
TODAY’S VEGAN IRL STRUGGLE:
Even the powerful Vitamix noisily struggled with the frozen chunks of banana, frozen strawberries, and chopped stems of broccoli and kale. I added the extra ½ cup of almond milk to help the blender in its attempt to incorporate everything into creaminess.
WHAT I WOULD DO DIFFERENTLY:
Use room temperature bananas and frozen strawberries.
Use frozen bananas and unfrozen strawberries (thawed overnight in the fridge or preferably from the farmers market).
Use baby spinach rather than the chopped stems.
Chamomile Matcha Strawberry Smoothie, by Veganbythebook
MAKES: 1250 ml (about 5 cups)
1 ½ cups unsweetened cashew milk
½ cup unsweetened almond milk
3 tablespoons hemp seeds
1 teaspoon chamomile flowers, stems removed
1 teaspoon matcha (green tea powder)
1 teaspoon maca powder
½ teaspoon turmeric powder
2 frozen bananas, chopped (peel before freezing)
1 cup fresh or frozen strawberries
1 cup chopped stems from baby broccoli and kale (FOOD WASTE TIP: use those pretty parts for dinner and stems for breakfast smoothies)
- Add all ingredients to the jar of a high-speed blender and process until smooth, about 1-2 minutes, tamping down as needed.