Well, actually, this isn’t the recipe I had in mind when I said that. But “Smoothie Saturday” sounds so much better than “Smoothie Monday,” don’t you think?
Smoothies have been having a bit of a heyday recently, especially the green variety. The green ones are, admittedly, the best way to get lots of veggies and nutrients, with low sugar and carb counts. I like green smoothies, too. But, sometimes they can get a little too green, taste wise, do you know what I mean?
I recently tried the “Glowing Green Smoothie” from Kimberly Snyder, nutritionist to the stars. It’s supposed to make your skin glow, your hair shine, and your body ready to climb Everest and then run a marathon (okay, I made that last one up). There’s nothing wrong with shiny hair and glowing skin, is there? So I bought all the ingredients and blended up a batch-and then I tasted it. I could barely finish the first smoothie. It was thick, fibrous, and really green. With celery, romaine, AND spinach, I guess that’s not surprising. But it was unfortunate. No matter how good something is for you, it won’t work unless you drink it.
Who wants to dread their breakfast every morning? That’s not a great way to start your day. With the “Glowing Green Smoothie,” I found myself contemplating skipping breakfast, rather than having to drink it. I sort of felt like I failed… But then I realized, those thick, green concoctions just weren’t working for me. And I’d rather eat all those veggies as a salad anyway.
Smoothies are still a great breakfast option, though, and one I turn to often. They’re so easy to make, portable, packed with good food, and, when you find what works for you, can be seriously delicious. This Blueberry Jump Start Smoothie is all of those things. It’s packed with antioxidants from the blueberries, and the matcha powder gives it a smooth, light flavor and a kick of caffeine that’ll replace (at least one cup) of your morning coffee. I actually found this recipe over on Kathy Patalsky’s amazing vegan food blog, Healthy.Happy.Life. Kathy’s an actual smoothie expert– she just published her first cookbook, 365 Vegan Smoothies, in 2013. Check her website out if you’re a smoothie newbie or are in a breakfast rut. Her recipes are bright, colorful, delicious, and inspiring for those of us who find it’s not so easy being green (thanks, Kermit).
- 1 cup frozen blueberries
- 1 cup milk (I used unsweetened vanilla almond milk, but any milk will work here)
- 1 banana, frozen
- 1 tsp matcha powder (optional but highly suggested- you could also try substituting green tea ice cubes)
- 1/2 cup ice cubes
- Combine all ingredients in blender and blend until smooth.