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Green Morning Matcha Smoothie Bowl | Nutrition Stripped
Eat Well Apr. 5. 2016
Beverages

Green Matcha Smoothie Bowl

Apr. 5. 2016
Beverages
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Founder

Remember a couple weeks ago when I shared the Not-so-Devilish Deviled Eggs recipe that was cut out of the Nutrition Stripped Cookbook? Well, I like to write a lot and I may have overdone it with the number of recipes created for the cookbook. Good news though, I got to share a taste of what’s to come months earlier before the official release date with this matcha smoothie bowl recipe (lucky for you, it’s out in the world now – check it out here!).

morning greens

Tea is far more than a beverage in life; it’s a routine, a ritual, and a tradition and using matcha tea is no exception. I first started experimenting with matcha tea powder outside of making matcha lattes when I accidentally added it to my morning green smoothie thinking I was reaching for powdered organic wheatgrass — needless to say, it was amazing! Matcha tea is a delicate slightly sweet green tea; it’s very high in antioxidants, amino acids, and chlorophyll, which is responsible for its beautiful bright green color. Of the amino acids contained in matcha tea, L-theanine is the most prevalent and is known to have a relaxing effect on the mind and body, hence why traditionally monks would sip matcha tea to help ease their mind for meditation. It’s also thought that the subtle caffeine content creates focus (but this could also be because theanine increases serotonin, dopamine, GABA, and glycine levels in the brain) (1)(2).

This smoothie is sure to make any morning start off well with a boost of antioxidants, vitamin C, fiber, healthy fats, and protein to give you sustaining energy. It tastes refreshing, slightly earthy and sweet. Like all my smoothie bowls, I recommend (neh, demand!) you have fun decorating and topping this smoothie bowl with some of your favorite nutrient-dense garnishes!

 

Green Matcha Smoothie Bowl
Recipe Type: smoothie
Prep time:
Total time:
Serves: 1-2
A quick and simple matcha smoothie bowl made with coconut milk, spinach, zucchini, and sweetened with mango and dates. Vegan friendly.
Ingredients
  • 1 cup coconut milk
  • 2 cups fresh organic spinach
  • 1 cup chopped frozen zucchini
  • 1 cup frozen mango
  • 2-4 pitted Medjool dates, adjust to sweetness
  • 2 tablespoons matcha green tea powder
  • Juice of ½ a lemon
  • Pinch of sea salt
  • GARNISH: shredded coconut, coconut flakes, cacao nibs, goji berries, fresh sliced banana or other fruits, raw pumpkin seeds, hemp seeds, almonds, etc.
Instructions
  1. In a high-speed blender, combine all ingredients and blend until smooth. The smoothie should be thick and creamy, if it’s too thin to eat with a spoon add ice or add additional frozen mango or frozen zucchini. Adjust dates to desired sweetness or using stevia extract as desired for a lower sugar option.
  2. To serve: Garnish top of the bowl with your favorite toppings and serve immediately.
Notes
To make this smoothie lower in sugar, use stevia to sweeten instead of dates. Adjust to taste. Keep frozen chopped zucchini in your freezer at all times for an easy smoothie to make in under 10 minutes.

 

Ingredients I used in this: matcha green tea powder, shredded coconut, cacao nibs, goji berries, and hemp seeds. Find more kitchen essentials in the NS Shop. Like this recipe? I have a hunch you guys will love the Matcha Tea Latte as well!

So what’s the word?

Do you guys like matcha in your smoothies? Have you tried it in any other fun breakfast recipes? Let me know what you think when you give this recipe a go! Leave a comment and rate it, since rating helps me continue to improve recipes for you. I love seeing what you come up with so don’t forget to take a picture and tag it #nutritionstripped on Instagram for a chance to win something cool whenever I repost!

xx McKel

p.s. this recipe was an outtake from the NS Cookbook. Get over 100 delicious whole food recipes not found on the blog in the NS Cookbook here! And if you have the cookbook and love it, leave a review on Amazon to spread the love 🙂 

Photography: Katie Newburn

Resources

(1): http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3459493/

(2): http://www.ncbi.nlm.nih.gov/pubmed/18296328

The Recipe

Serves 1-2

Print

Ingredients:

  • 1 cup coconut milk
  • 2 cups fresh organic spinach
  • 1 cup chopped frozen zucchini
  • 1 cup frozen mango
  • 2-4 pitted Medjool dates, adjust to sweetness
  • 2 tablespoons matcha green tea powder
  • Juice of ½ a lemon
  • Pinch of sea salt
  • GARNISH: shredded coconut, coconut flakes, cacao nibs, goji berries, fresh sliced banana or other fruits, raw pumpkin seeds, hemp seeds, almonds, etc.

Directions:

  1. In a high-speed blender, combine all ingredients and blend until smooth. The smoothie should be thick and creamy, if it’s too thin to eat with a spoon add ice or add additional frozen mango or frozen zucchini. Adjust dates to desired sweetness or using stevia extract as desired for a lower sugar option.
  2. To serve: Garnish top of the bowl with your favorite toppings and serve immediately.

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Did you try it out?

Share Your Thoughts & Images

  • soni

    Can’t wait to try this! Would you consider granola to be a good topper too?

    • McKel Hill

      Yes and yes! Try this granola or muesli here:

  • Karsyn

    Looks SO darn good! I love adding frozen zucchini for texture without added sugar. This one looks perfect for the warmer months!

    • McKel Hill

      You’ll love it Karsyn! xxM

  • Fiona

    Hi, this looks and sounds lovely but I’m a little concerned about the quantity of matcha used – I thought the recommended daily allowance was around a teaspoon but I see this has two tablespoons (albeit to serve up to two people. Would you mind giving me your thoughts on levels of matcha to have each day?
    Many thanks,
    Fiona

    • McKel Hill

      Good question, Fiona. I’m not sure where you see a recommended daily allowance on matcha, but that doesn’t exist– you can enjoy this for 1 serving or two!

      • Fiona

        Thank you very much for replying, I really appreciate it!

      • Alli

        I was going to ask the same question about the recommended amount. I love matcha but heard that it is quite high in lead so one should watch their consumption. Thoughts?

        • McKel Hill

          No, if you’re consuming high quality matcha, I wouldn’t be concerned with that nor have I read much research on that front!

          • Megan

            Do you have a specific brand of matcha that you recommend? I’ve been curious about it but want to be sure to order a quality product.

          • McKel Hill

            I adore Panatea!

  • Kristin

    Yummy! Do you use the canned coconut milk or the carton?

    • McKel Hill

      I use organic canned coconut milk- typically full fat unless I say “light”!

  • Rebeca

    Loved this one, McKel! So creamy and delicious. I’ve been keeping chopped zucchini in my freezer since I first tried your blue morning smoothie bowl – what a brilliant idea.

    I have an unrelated question. I no longer get email notifications of new recipes, but I do get the weekly recaps and other stuff. Is there a reason for this? Thanks!

    • McKel Hill

      Hooray Rebeca! Frozen zucchini is where it’s at! Great question- we’re in the process of changing how you guys get emails and didn’t want to bombard you with emails each day every time a blog post popped up so we’re doing weekly recaps (for now). Appreciate your feedback on what you like getting the most!

      • Rebeca

        Ah, I see! Thanks for your reply. I don’t really mind either way – I follow you on Facebook and I check the blog anyway. I was just wondering. 🙂

  • jamie

    Wow – love all the “exotic” (non-traditional-smoothie) ingredients you added! Here’s my go-to matcha smoothie, although it comes out red not green! YUM. http://diy4you.me/smoothies-for-days/

    • Hm, I’m not sure why it’s red! There are so many greens in there that the color is green- but also, don’t mind the color or the “styled” look of recipes, as long as it’s nutrient dense and contains the recipe ingredients, it’s okay to eat the not so pretty whole foods too 😉

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