Looking for a refreshing, nutrient-packed smoothie that’s both delicious and energizing? This Strawberry Matcha Smoothie is a vibrant, plant-based treat that combines the earthy tones of matcha with the sweetness of strawberries. It’s perfect for a morning pick-me-up or a post-workout recovery drink!
Ingredients:
- 2 frozen bananas
- ½ tsp matcha powder
- 1 tsp spirulina powder
- 2 medjool dates (pitted)
- 1 scoop vegan collagen powder
- A splash of almond milk
Strawberry Syrup:
- A handful of fresh strawberries
- Honey or a vegan-friendly alternative, such as maple syrup or agave
Method:
- Prepare the Strawberry Syrup: Blend fresh strawberries with a touch of honey (or your chosen vegan sweetener) until smooth. Set aside.
- Blend the Smoothie: In a high-speed blender, combine the frozen bananas, matcha powder, spirulina, medjool dates, collagen powder, and almond milk. Blend until smooth and creamy.
- Serve: Drizzle the strawberry syrup along the inside of your glass to create a decorative swirl. Pour the smoothie into the glass and enjoy!
Why You’ll Love It:
This smoothie is packed with antioxidants from matcha and spirulina, while the bananas provide a creamy texture and natural sweetness. The medjool dates add extra fiber and a caramel-like flavor, and the collagen powder supports healthy hair, skin, and nails. Plus, the strawberry syrup gives it a tangy, sweet finish.
Perfect for any time of the day, this smoothie is not only delicious but also a great way to fuel your body with plant-based goodness!
![Follow @conveganence for daily vegan recipes!
•
Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
