Here is another beautiful pastel Spring Smoothie! I love when I end up with a smoothie that is nutritious, delicious AND nice to look at! Sometimes I make smoothies that end up looking like swamp water, and people at work are like “uhhh, what’s that..”, and I have to defend it’s honour by declaring how delicious it is! It’s nice when I don’t have to do that 🙂
This toast makes a great breakfast or snack! The almond butter and hemp hearts make a complete protein; the cinnamon helps to regulate blood sugar and can reduce cravings; and the honey is anti-bacterial and actually helps with blood sugar regulation too! And best of all, it is delicious 🙂
This recipe is taken from our Book of the Month, Feel the Lean by Loni Jane. Like most of the recipes in her book, Loni Jane’s Rawnola is incredibly easy to make, has simple ingredients, but packs a lot of nutrients. Rawnola can be used as a snack throughout the day, inside your nice cream for some crunch or sprinkled on top of a smoothie bowl.
When food has such a naturally beautiful, vibrant colour, you know that it’s good for you! This smoothie isn’t just easy on the eyes, it’s the full package, loaded with yummy flavours and health benefits!
The colour, taste and benefits come from using a mixture of berries, including blueberries, raspberries and strawberries. As I have mentioned before, combining different types of berries is even better than just using one because they enhance each others antioxidant capacity! The antioxidant capacity of various fruits individually has been found to be less than the same amount of a mixture of fruits.
Eggs aren’t the only thing that can take a burrito from dinner to breakfast. Take some of your favourite burrito fillings and pile them on top of toast, and BAM, breakfast burrito toast!
I’m going to continue showing matcha green tea some love with my second matcha recipe of the week! This smoothie is full of other great ingredients too, including the protein filled spirulina and chlorophyll packed wheat grass.
Matcha is 10 times more beneficial than green tea in terms of its nutritional value and antioxidant content. It is made of straight, stoneground tea leaves, so you are consuming the entire leaf. The tea leaves are grown in the shade, which results in increased chlorophyll levels, turns the leaves a darker shade of green, and causes the production of amino acids. These altered growing conditions result in matcha having a sweeter taste than normal green tea.