This quick and easy recipe (literally) blends two of my favorite things: smoothies and matcha. It’s kind of like a mix between a green smoothie and a cold latte, and I’m sure it will become a new favorite as we head into summer. I love having this on a morning when I’m not super hungry but need a little something to get me started.
Matcha is one of my go-to ingredients for gut health, due to its ability to boost our beneficial bacteria Akkermansia muciniphila. And frozen zucchini offers fiber for additional digestive benefits. Frozen coconut milk and cashew butter add a layer of decadent creaminess while collagen gives you an important boost of protein. To avoid some unnecessary fillers, I always recommend using nut milk with limited ingredients.
Wishing you health and happiness,
Mark Hyman, MD
- 1 teaspoon matcha powder
- 2 tablespoons water
- 2 tablespoons vanilla nut milk of choice, unsweetened
- 1 tablespoon monk fruit maple syrup (optional)
- ¾ cup zucchini chunks, peeled and frozen
- ⅓ cup canned coconut milk, frozen into ice cubes
- ¾ cup vanilla nut milk of choice, unsweetened
- 2 tablespoons vanilla-flavored collagen peptides, or 1 scoop vanilla protein powder
- 1 tablespoon cashew butter
1. Whisk matcha and water together until smooth. Add the nut milk and monk fruit syrup (if using), whisk, and set aside.
2. Add all of the smoothie ingredients into a blender, purée just until smooth, avoid over-blending, so that it’s a slushy consistency.
3. Serve the smoothie in a glass and top with the matcha topping, stir slightly using a spoon or straw and enjoy!
Nutritional analysis per serving (without optional monk fruit maple syrup) Calories: 340, Total fat: 23g, Saturated fat: 15g, Cholesterol: 0mg, Fiber 5g, Protein 19g, Carbohydrates: 16g, Net carbs: 11g, Sodium: 18mg, Sugars: 5g, Sugar alcohols: 0g