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    hello there good looking,

    I'm Jodi. I'm a natural foods chef and lover of healthy, wholesome, and tasty foods that have the power to make us look good from the inside out.

    Entries in almond milk (3)

    Friday
    Jan242014

    green tea + ginger smoothie

    In the winter months, my coffee habit sometimes trumps my green smoothie habit, because in the winter, I want warm beverages and a boost of caffeine to get me through these long, cold, dreary days.

    As a way to get myself back onto the green smoothie more often, I bribed myself with a promise of a little bit of caffeine .... I'm not talking about dumping espresso beans into my smoothie (although I must admit, I wouldn't be above it) but, that would probably defeat the purpose.

    Green tea is the perfect compromise. A nice manageable dose of caffeine with the antioxidants to make you feel like you are doing a good thing for yourself .... because, well, you are. 

     

    I recently found this green tea powder in the grocery store that promised to be less bitter and more nutrient dense than loose or bagged green tea. I was sold. 

    When I got the new green tea powder home and made my first cup, I quickly started brainstorming of possibilities. In baked goods, in ice cream, but first, I was going to scoop it into my morning smoothie and see what would happen. Magic. The health benefits of a green smoothie plus the antioxidants from the green tea with the tiniest jolt of caffeine. YES. My winter morning smoothie compromise is here. 

    green tea + ginger smoothie

    Serves
    1-2

    Ingredients

    1 teaspoon of green tea powder (or Matcha)
    1-2 cups of almond milk (or whichever kind of non-dairy milk you prefer)
    ½” piece of ginger, peeled and sliced
    the juice of ½ a lemon
    a handful of kale (or any other dark leafy green)
    1 small banana (or an apple or a pear - cored)
    ½ an avocado 

    Method

    • Using a high-powered blender, such as a Vitamix, blend the green tea powder, 1 cup of almond milk, ginger, lemon juice, and kale on high until the kale is liquefied. Then add in the banana, blend until smooth. Lastly, add in the avocado and blend until smooth. If it is too thick, then add in the additional cup of almond milk. If you like, you can throw in a couple of cubes of ice to chill it a little. Pour into a glass and drink immediately.
    • If you prefer, you can make this a day in advance and store in in an airtight container in the fridge. A mason jar works well for storage. 

     

    Monday
    Mar052012

    coconut & almond crusted banana pancakes

    Monday
    Dec192011

    chia seed pudding