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Matcha Peach Smoothie

In my yoga practice it has become a very common phenomenon that whenever I’m putting a class together to teach, the classes that I attend suddenly have the same theme.  I thought this was just an unusual coincidence (or series of coincidences) until I talked to a few other yoga teachers who had similar experiences – as though something was telling all of us at once it was time to teach backbends or headstands.  Students will sometimes wonder if the studio really has declared that it’s “backbend week” or “arm balance week”, since teachers seem to gravitate to the same classes of poses almost too universally to be random.

Now that I’m sharing my recipes online, I’m finding a similar phenomenon.  This week I thought I’d finally make use of my matcha powder, and as I sat down to write up my recipe – there in my inbox were two posts including matcha smoothie recipes.  Good grief!  I wondered if I should hold off and try to get my matcha recipe off cycle, but I’ve never done that with my yoga classes, I’ve just taken it as a sign of alignment with the greater good, common consciousness, or in this case matcha Monday.

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So at the risk of you vegan blog readers getting matcha’d out, here’s another matcha recipe to add to the recipe box.

[recipe title=”Matcha Peach Smoothie ” servings=” 1″ time=”5 minutes ” difficulty=”easy”]
2 cups baby spinach
1/2 teaspoon matcha powder
1 banana
1 cup (5 ounces) frozen peaches
1 cup non-dairy milk

Combine all ingredients in a high speed blender until smooth.

NOTES:

  • If you have fresh peaches, but a frozen banana, by all means use that combination!  As long as one of the fruits is frozen it will make a nice thick smoothie.  If you have all fresh fruits and still want the consistency of frozen, just add about 1/2 cup ice.
  • Matcha does have caffeine, so go easy on it in the afternoon / evening and check the caffeine content of your particular powder.  In general, one teaspoon matcha has the caffeine equivalent of one cup of coffee, so if I were making this in the morning, I’d use 1 teaspoon matcha.  In the afternoon, a half teaspoon is my limit.

[/recipe]

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