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A green tea smoothie is a great way to boost your energy level and get healthy ingredients without eating an entire meal.

By combining a variety of healthy ingredients with those that taste good, I can ensure the smoothie is rich in vital nutrients. This is a wonderful way to eat healthy without even knowing it!

You too can infuse your favorite smoothie with power-packed green tea as well as other healthy alternatives.

Powdered green tea may be easily added to smoothies, but the best way to incorporate this important, antioxidant-rich ingredient is to brew a nice strong cup of quality green tea and then let it cool before adding it to your smoothie.

I have included a couple of my favorite smoothie recipes. Please feel free to substitute your own preferred ingredients and to experiment with the quantities of each ingredient to satisfy your personal tastes.

Almonds add a lovely subtle flavor and extra protein, while yogurt with active cultures benefits your digestive system.

This recipe lends itself to variation. For example, try it with fruit, frozen yogurt instead of plain yogurt, or almond milk instead of yogurt for a nondairy version.

¼ cup of sliced almonds (you can also use 1 tablespoon of store-bought almond butter)

4 tablespoons honey

1 8 oz cup of green tea

½ cup of plain or vanilla yogurt

Step 1. Combine almonds and 1 tablespoon of honey in the blender.

Step 2. Blend on high speed for 2-3 minutes, until the mixture forms a smooth paste with the consistency of peanut butter.

If you are using pre-made almond butter, skip this step and just add the almond butter in with the other ingredients in step 2.

Step 3. Add green tea, yogurt, and the rest of the honey. Blend until everything is smooth. It’s important to blend the honey in with the rest of the ingredients before you add the ice. Otherwise, your smoothie will studded with little chunks of hardened honey.

Step 4. Add 1 cup of ice and blend on high until the drink is smooth.

Enjoy!

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Ingredients

1 c. frozen mixed berries (strawberries, blueberries, raspberries)

1 peeled banana

~1 ½ c. lowfat vanilla frozen yogurt

1/3 c. wheat germ

1/3 c. pasteurized egg whites (good source of protein without using raw eggs)

1 c. cooled, freshly-brewed Green Tea, Orange Juice, to taste

Honey, to taste (optional)

Combine all ingredients in a large blender until smooth. Makes enough for 3 large or 4 small smoothies.

This recipe is excellent for breakfast on-the-go.

1 small carton organic, lowfat chocolate yogurt

1 peeled banana

¾ c. frozen strawberries

3 T. wheat germ

3 T. pasteurized egg whites

½ c. – 1 c. cooled, freshly brewed Green Tea

Honey, to taste (optional)

Combine all ingredients in a large blender until smooth. You may add lowfat milk, as needed, to get the proper consistency. You may swirl a little chocolate syrup on top as a garnish.

Makes enough for 1 large smoothie.

1 c. frozen mixed berries (strawberries, blueberries, raspberries)

1 peeled banana

~1 ½ c. lowfat vanilla frozen yogurt

1/3 c. wheat germ

1/3 c. pasteurized egg whites (good source of protein without using raw eggs)

1 c. cooled, freshly-brewed Green Tea, Orange Juice, to taste

Honey, to taste (optional)

How to make:

Combine all ingredients in a large blender until smooth. Makes enough for 3 large or 4 small smoothies.

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This recipe is excellent for breakfast on-the-go.

Ingredients

1 small carton organic, lowfat chocolate yogurt

1 peeled banana

¾ c. frozen strawberries

3 T. wheat germ

3 T. pasteurized egg whites

½ c. – 1 c. cooled, freshly brewed Green Tea

Honey, to taste (optional)

How to make:

Combine all ingredients in a large blender until smooth. You may add lowfat milk, as needed, to get the proper consistency. You may swirl a little chocolate syrup on top as a garnish.

Makes enough for 1 large smoothie.

Jasmine tea and green tea are not just for drinking. Here are two of my tea recipes that will amaze you!

Prep time: 20 minutes

Baking time: 30-45 minutes

Equipment needed: 3 x mixing bowl, wooden spoon, scales, sieve, wooden spoon, whisk, 9 inch cake tin or chiffon cake tin of the same size

5 tablespoons boiling water (for the tea)

Jasmine tea bag or two teaspoons of loose tea (plus 2 more)

100 g self raising flour

4 eggs (separated)

½ teaspoon baking soda

½ teaspoon baking powder

95 g caster sugar

3 tablespoons vegetable oil

How to make it

Step 1. Preheat the oven to 170C/325F/gas mark 3.

Step 2. Mix the boiling water and teabag and leave to one side for 10 mins.

Step 3. Sieve the flour, baking powder and baking soda into a mixing bowl.

Step 4. Add 45 g of sugar and stir in the extra tea leaves.

Step 5. In the other bowl, beat the eggs yolks until pale, then add the oil and the brewed jasmine tea and beat until well combined. (If you use loose leaves, sieve them away.)

Step 6. Pour the egg mixture over the flour and stir well.

Step 7. In yet another bowl, whisk the egg whites until soft peaks form then add 50 g sugar slowly and whisk into stiff peaks.

Step 8. Gently fold the egg white mix into the rest of the batter.

Step 9. Pour into a greased cake tin and tap the tin to remove air bubbles.

Step 10. Bake for 35-45 minutes.

Step 11. When you take the cake from the oven, it must be inverted otherwise it will collapse – try resting on a baking tray, but if the cake has risen above the rim then you have to suspend it – try using upturned saucepans to support the tin.

When cool turn out and serve dusted with icing sugar and frosted flower petals. As a great accompaniment to these tea cakes, why not try a long tall glass of refreshing Lady Grey Iced tea?

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Prep time: 10 minutes

Equipment needed: I large glass pitcher, ice cubes, long handled spoon, lemon squeezer

2 Earl Grey tea bags (it becomes Lady Grey when you add the citrus)

¾ litre bottled water (low in mineral content)

¼ teaspoon baking soda (to remove bitterness)

250 grams sugar

One lemon

One orange

How to make it

Step 1. Boil the water pour over the tea bags and soda. Allow to brew for 10 to 15 minutes.

Step 2. Pour into the pitcher and stir in the sugar and juice of half of the orange and lemon.

Step 3. Use the other halves of the fruit to cut up and put into the jug for decoration.

Allow to cool and then refrigerate.

Add ice cubes before serving for a divine summer refresher!

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With all of the health benefits to be gained from drinking green tea, it makes sense to incorporate the mild flavor into as many recipes as possible; Green Tea powder can be found in most well-stocked grocery stores.

I can’t think of a better snack than a slice of Green Tea Blueberry Cake to accompany a hot cup of green tea on a lazy Sunday afternoon.

The light sweet flavor of this cake is only enhanced by the deliciously indulgent frosting. It’s one of my favorites tea cake recipes, even baking recipes, and I’m sure it will soon become one of yours.

½ cup milk

2 ½ tablespoons brown sugar

1 tablespoon maple syrup

2 tablespoons oil

½ cup self-rising flour

2 tablespoons ground almonds

1 teaspoon green tea powder

½ teaspoon baking powder

½ teaspoon baking soda

¼ cup blueberries

Frosting

1 cup whipping cream

¾ cup sugar

1 cup blueberries

How to make it

Step 1: Preheat the oven to 350°F

Step 2: Grease one 9x9 baking pan. On low heat mix the milk, sugar, maple syrup, and oil in a small pot on the stove. Stirring frequently until the sugar has melted.

Step3: In the meantime, sift the dry ingredients into a large bowl. Add the heated mixture to the dry ingredients once the sugar has melted. The batter can be hand mixed with a whisk, until smooth.

Step 4: Pour the batter into the greased baking pan and lightly tap the pan on the countertop to evenly distribute it and remove excess air bubbles.

Step 5: Bake the cake for 10 – 15 minutes, until a knife inserted into the middle comes out clean.

Step 6: Cool the cake on a wire cooling rack.

Step 7: While the cake cools, mix the frosting ingredients until the frosting is light and fluffy. set aside until the cake has completely cooled. Do not frost the cake before it has cooled; doing so would cause the frosting to melt into the warm cake.

Step 8: Once the cake has completely cooled cut it horizontally, spread a liberal layer of frosting on the bottom piece and replace the top piece. Continue frosting until all frosting has been used.

Enjoy! Tea Cake Recipes #2: Lady Grey Iced tea

Prep time: 10 minutes

Equipment needed: I large glass pitcher, ice cubes, long handled spoon, lemon squeezer

Ingredients

2 Earl Grey tea bags (it becomes Lady Grey when you add the citrus)

¾ litre bottled water (low in mineral content)

¼ teaspoon baking soda (to remove bitterness)

250 grams sugar

One lemon

One orange

How to make it

Step 1. Boil the water pour over the tea bags and soda. Allow to brew for 10 to 15 minutes.

Step 2. Pour into the pitcher and stir in the sugar and juice of half of the orange and lemon.

Step 3. Use the other halves of the fruit to cut up and put into the jug for decoration.

Allow to cool and then refrigerate.

Add ice cubes before serving for a divine summer refresher!

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With all of the health benefits to be gained from drinking green tea, it makes sense to incorporate the mild flavor into as many recipes as possible; Green Tea powder can be found in most well-stocked grocery stores.

I can’t think of a better snack than a slice of Green Tea Blueberry Cake to accompany a hot cup of green tea on a lazy Sunday afternoon.

The light sweet flavor of this cake is only enhanced by the deliciously indulgent frosting. It’s one of my favorites tea cake recipes, even baking recipes, and I’m sure it will soon become one of yours.

Ingredients

½ cup milk

2 ½ tablespoons brown sugar\

1 tablespoon maple syrup

2 tablespoons oil

½ cup self-rising flour

2 tablespoons ground almonds

1 teaspoon green tea powder

½ teaspoon baking powder

½ teaspoon baking soda

¼ cup blueberries

Frosting

1 cup whipping cream

¾ cup sugar

1 cup blueberries

Step 1: Preheat the oven to 350°F

Step 2: Grease one 9x9 baking pan. On low heat mix the milk, sugar, maple syrup, and oil in a small pot on the stove. Stirring frequently until the sugar has melted.

Step3: In the meantime, sift the dry ingredients into a large bowl. Add the heated mixture to the dry ingredients once the sugar has melted. The batter can be hand mixed with a whisk, until smooth.

Step 4: Pour the batter into the greased baking pan and lightly tap the pan on the countertop to evenly distribute it and remove excess air bubbles.

Step 5: Bake the cake for 10 – 15 minutes, until a knife inserted into the middle comes out clean.

Step 6: Cool the cake on a wire cooling rack.

Step 7: While the cake cools, mix the frosting ingredients until the frosting is light and fluffy. set aside until the cake has completely cooled. Do not frost the cake before it has cooled; doing so would cause the frosting to melt into the warm cake.

Step 8: Once the cake has completely cooled cut it horizontally, spread a liberal layer of frosting on the bottom piece and replace the top piece. Continue frosting until all frosting has been used.

Enjoy!

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