Since I started playing around with matcha, I’ve mostly been putting it in my morning oatmeal. It tastes okay (imagine oatmeal + green tea, and there you go). But I’ve wanted to do more creative things with it lately, so I decided to make this matcha cucumber smoothie bowl/ ice cream (using frozen bananas as the magic vegan ice cream base). I’ve added cucumbers in the mix to make this treat extra hydrating and refreshing–perfect after a long day or intense run. For me, this raw vegan smoothie bowl served as a mid-afternoon pick me up on a day when I just felt zonked out for no apparent reason. Feel free to change of the veggies and fruit and even add some leafy greens to make this a green(er) smoothie. Hopefully, it will bring you a boost of calm energy, too!
Raw Vegan Recipes: Matcha Cucumber Smoothie
- 2 frozen bananas, broken into chunks
- 1 teaspoon raw matcha powder
- 1/2 cup almond milk (or other non-dairy milk)
- 1 cucumber (frozen or chilled), cut into chunks
- a few drops liquid stevia
- 1/4 teaspoon pure vanilla extract
- pinch sea salt (optional)
Place all of the ingredients in a high-speed blender. If you’d like to make vegan ice cream (a.k.a. ‘nana nice-cream), pulse until the mixture acquires a soft serve consistency. Stir the mixture or add another splash of vegan milk if the blender is getting stuck. For a thinner, smoothie-like consistency (as shown in the photos), add a bit more liquid. Enjoy immediately!
Photos: Mary Hood Luttrell