Warning: this smoothie actually tastes like green tea.
I’ve been drinking tea since I was 12 years old and went on a trip with my family to England. At breakfast and lunch, I would drink tea with a good three spoonfuls of sugar per cup.
By high school, I had gradually weaned myself off the sugar, and now I like the really strong stuff. I’m kinda like a hardcore black coffee drinker, except with tea.
When I was back in my hometown over break, I asked my dad if he’d go to Brits, our local British goods store, to stock up on my favorite brand of tea, which I had yet to find anywhere in Ft. Collins.
“Just get me the biggest box they have,” I said.
I didn’t anticipate they’d have a box quite this big.
Yes, you read correctly.
I’ve collected, since–2004, I think?–the Annual Collectible Teapot and Tea Calendar.
I’ve never gotten into the whole coffee thing. I used to like very weak decaf with hazelnut creamer after a meal when my sweet tooth was deprived, but now that I allow myself sweet treats and don’t deprive my cravings, I’d rather have chocolate and a cup of real tea with that lovely tangy-rich tea flavor.
Also, the smell of tea. Just…the smell….?
Green tea is not usually my first choice, but I’ve found it’s lovely with a little honey. Honey, unfortunately, is high-FODMAP. So, inspired by Sweet and Savory Saturdays (the new linkup with Running with Spoons and The Big Man’s World that I’m super-excited about), I thought I might modify my usual simple green smoothie with a little green tea to see how the flavor would be.
To my pleasant surprise, it tasted like…tea! Creamy, cool, vanilla-y tea, but tea nonetheless. I found the frozen banana gave it a nice, not overpowering, sweetness like honey that cuts the bitterness of the tea and complements its richness.
By the way, FODMAPers, did you know that almond milk was recently tested as low-FODMAP? Before I started the low-FODMAP diet, I was not at all interested in trying it. How could something with only thirty calories per cup be any good? Sounded like one of those diet-y fake foods to me. But I’ve found I actually quite like it in smoothies or on granola, or even a little in my–you guessed it–tea.
Other stars of this recipe include spinach and a little flaxseed. Because, although I’m not a big believer in shunning fun foods with less-than-positive reputations in the health department, I’m always a fan of welcoming extra-nourishing foods in.
But if you do…enjoy!
- 3/4 - 1 cup unsweetened vanilla almond milk
- 1 green tea bag
- 1 chopped frozen banana
- 1 tsp. (or so) ground flaxseed
- a large handful of fresh baby spinach
- The night before you want to make your smoothie, warm the almond milk in the microwave or on the stove top with the green tea bag. Allow to cool in the fridge.
- Add the green tea almond milk and all remaining ingredients into the bowl of a blender. Blend until smooth and pour into a class.
- If you have an immersion blender, you can also add the ingredients to a large (2-cup or more) measuring cup and blend in it.