Happy Matcha Monday, friends!
Today was a beautiful day and to celebrate, I made a Matcha smoothie.
Not just any old Matcha smoothie, though – this wasn’t your typical, run-of-the-mill smoothie. No sir (or madam)! Forget those sugar-loaded Matcha frappucinos from the coffee shops, this one is tastier, way healthier, and (OK, maybe I’m a little bit bias..) overall, ten times better!
Let me tell you why: this powerful little smoothie is not only free of added-sugar, but it’s also loaded with fiber, Omega-3s, iron, vitamin C, potassium, and catechins.
What are catechins, you may be wondering? Or better yet, why should you care about them?
Catechins are the main components of green tea extract, and have some serious superpowers.
Matcha, which is believed to be one of the highest catechin-containing teas available, is shown to induce antioxidant, as well as antiviral activities in the body, among others (1, 2). A 2005 study published in the American Journal of Clinical Nutrition found that long-term ingestion of catechin-rich teas reduced the risk of developing arteriosclerosis, as well as improve certain lifestyle-related diseases (1). In-vitro and animal studies allude to the fact that lipid metabolism is improved and cholesterol levels are ameliorated through the consumption of these types of antioxidants (1).
With that in mind, and in combination with some other pretty sweet ingredients, this Matcha smoothie turned out pretty darn well! It’s sweet and creamy, with just a little kick to keep things interesting.
Check it out!
1 teaspoon Matcha Powder
2 teaspoons Xylitol
1 cup almond milk
1/2 cup fresh spinach
1 teaspoon chia seeds
Dash of lemon juice
Blend it together and serve chilled.