It took me awhile, but I finally succumbed.
Caffeine: sometimes, I need a little extra oomph in the morning.
I made it through university, medical school and a 5-year residency before I contemplated caffeine. A few months into my fellowship, with its longer hours, I started with a bit of green tea.
I am not drinking coffee or black tea (I actually don’t like the taste), but Rob and I both knew something was up after we scoped out green tea for me to drink while in Mexico. Three days with a morning green tea latte.
Just the trickle of caffeine was able to fuel me throughout the day, though. Rob and I powered through multiple markets (food and general markets), biked around midtown, visited cathedrals, admired public murals, walked around Frida Kahlo’s home, cheered for Mexican wrestlers (ok, maybe we just watched) and our most anticipated event: walking up ancient pyramid ruins outside Mexico City.
We left Houston, and its cold weather, and thankfully, by the time we returned, it was back to its glorious warm self. I am back to cycling in shorts. I know, this may not be the most seasonal recipe for those in a winter climate, but I have been enjoying a multitude of smoothies since I received Kathy’s cookbook, 365 Vegan Smoothies.
Each weekend, after our standard cycle adventure, I would return home for a frosty drink. I’d leaf through and pick a new smoothie each week. I quickly learned that I had to plan my smoothie in advance. Sometimes, I had a hard time deciding which smoothie to make! So many options, so little time. However, once I made this Matcha Ginger Smoothie (the ever-creative Kathy named it Matcha Ginger An-Tea-Oxidant Shake), (Rob and) I knew it was the winner. The one I would photograph and share with you.
Creamy and sweet frozen bananas complement the bitter green tea matcha, but the best part was the ginger twist. Kathy suggested using a dash of ginger powder, but sharp flavour from fresh ginger is unbeatable in this smoothie. A high speed blender would have no problems whipping this into a delicious drink.
I was not sure whether a smoothie cookbook would be worthwhile, but I have had fun trying out different drinks. With 365 different recipes, you are bound to be inspired by a few new combinations: walnut-carrot cake, jazzy ginger grape, lemon-beet clarifying cooler, maple spice buckwheat shake, mango-cado kale kiss, a-peel-ing chai shake. Her crazy concoctions span smoothies with vegetables, fruit and nuts or non-dairy milk. Occasionally yogurt or fruit juice slips in, too. Thin and frosty, or thick and decadent. All vegan. I also appreciate that nutritional facts are included (all recipes serve 2 but the nutritional contents are for the entire recipe).
Beyond the recipes, Kathy is also a fabulous photographer. I find it hard to photograph drinks, but her cookbook is peppered with gorgeous photography. Bright, colourful and tantalizing, signatures of her blog, Happy Healthy Life. It is refreshing to see wholesome ingredients highlighted at their finest. Kathy also takes the time at the beginning to ground you in smoothie creation, with troubleshooting and myths debunked. She also highlights being creative and flexible in the kitchen. I don’t like ice in my smoothies (Kathy is a big fan) but just adjust as you see fit.
I really want to share this cookbook with you and thankfully the publisher is letting me give a cookbook to one reader living in the United States. To be entered, please leave a comment here, telling me about your favourite recipe by Kathy. If you haven’t made anything by Kathy yet, have a look through the table of contents of 365 Vegan Smoothies on google books (or my list above or below) or pick something from her blog and tell me what you want to cook the most. I will randomly select a winner on December 11, 2013. Good luck!
PS. Kathy’s recipes from 365 Vegan Smoothies shared elsewhere:
PPS. There is still time to enter my giveaway for The Simply Raw Kitchen.
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.
Matcha Ginger Smoothie
Adapted from 365 Vegan Smoothies
2 chopped frozen bananas
1 cup sweetened almond milk (or your choice of milk)
1 tsp matcha powder
1/2 cm slice of fresh ginger
1/2 cup ice
1. Blend all ingredients. Add sweetener to taste, if desired.