Until recently, when I said “smoothie”, I really meant “milkshake”. Ice cream and strawberries, maybe a few chocolate chips? Sure! Kale, banana and flax oil? NOOOO.
I did NOT get the salad in a blender movement, until now.
This smoothie has a totally different taste profile than most smoothies, which tend to rely on bananas for the creamy texture and vanilla to mask the flavour of kale or spinach – which I’ve always thought to have a bit of a “Febreeze” effect - if you ask me.
This smoothie looks and tastes like a tropical vacation in a cup. It is anchored by the strong flavour of ginger, which matches so nicely with the mango and pineapple; the spinach really mellows out when combined with these three dominant flavours, and you can’t even taste the peas. The avocado and almond butter thicken it up, the agave syrup provides a hint of sweetness, and matcha – finely powdered green tea – provides a bit of a caffeine buzz which is a massive bonus. Plus it’s totally gluten/dairy free and vegan, so you can feel supremely smug while consuming it… omit the bee pollen if you’re a real stickler, though.Feel free to mix around with ingredient measurements to get the thickness that’s just right , and sprinkle with a touch of bee pollen right before serving.
1 cup unsweetened almond milk
1 tbsp almond butter
1 tsp matcha
1 tsp agave syrup
½ cup frozen mango, cut into 1” cubes
½ cup frozen pineapple, cut into 1” cubes
¼ cup frozen green peas
handful of spinach/kale
1 tsp bee pollen
1 tsp grated fresh ginger
Put all ingredients in a blender (liquid first!) and blend until smooth.