Matcha Spinach Smoothie

• 1 cup unsweetened coconut milk (the carton kind)
• 1 tsp matcha powder (culinary grade)
• 2 packed cups baby spinach
• 1 cup frozen mango
• 2 tbsp hemp seeds
• 1/2, juiced lime

Instructions

1. Pour the coconut milk into the blender, add the matcha powder, and blend for 10 seconds so the powder dissolves before it can clump on the frozen fruit.
2. Add the spinach and blend until the leaves are completely broken down.
3. Add the frozen mango, hemp seeds, and lime juice.
4. Blend on high for about a minute, until the smoothie is smooth and an even bright green.
5. Taste, and if the matcha seems grassy, blend in a few more chunks of mango. Pour into two glasses and drink right away.

Tips

• Culinary-grade matcha is the right choice for smoothies. Save the pricier ceremonial grade for whisking into hot water.
• Matcha is the whole ground leaf, so buy from a producer that tests for lead and other contaminants, and keep the opened tin in the refrigerator.
• One teaspoon carries a real dose of caffeine, so enjoy this in the morning or early afternoon rather than as a bedtime drink.
• Ripe mango carries the sweetness. If yours is tart, add a pitted date or a teaspoon of maple syrup.

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