I am not one for coffee much anymore, now-a-days I only have it when I am craving it, when we have an insanely early morning of travel or when I am somewhere with an exceptional brew – but generally that’s only about once or twice a month, at most. I used to drink it regularly, an every morning ritual type of thing. It was more of a habit than anything. Though, I really didn’t like feeling like a slave to my habit, getting a headache if I just wasn’t in the mood to drink it. These days, I prefer to start my days with a mug of warm lemon water, usually followed by a hot tea with my breakfast, after my morning yoga.
Last month during my yoga teacher training, by around the second week – the 3 hours of driving to and from Venice Beach during rush hours and the 12+ hour days of being gone, then getting home to cook dinner, study, and get my work done – started really taking their toll on me. It was wildly different than my usual days of working from home, staying in my PJs until 2pm, if I chose. I was trying to take hot tea with me on the drives in the morning, but I realized we didn’t have any good travel mugs and I find drinking scalding hot liquid from glass jars while driving in heavy traffic to be insanely stressful. Since I was also making a smoothie every day for breakfast and drinking that on my drives, I decided to combine everything into one. An energizing green smoothie to help get my day started right. A little boost of caffeine before our daily 3 hour morning yoga practice and our 6 hours of lectures, was just what I needed.
I honestly don’t know why I have never thought to put coffee into a smoothie before. It’s so incredible. An amazing flavor and for those busy days, where you need a little boost to get started, it’s a really great way to get it.
If someone told me that coffee and spinach would be good together, I probably wouldn’t have believed them. But, as with most of my favorite flavor combinations, the stranger they seem, usually – the better they are.
Most days I made the smoothie with the baby spinach, on some days if I ran out or wanted a change, I opted for a tablespoon of ground flaxseed instead, but the rest of it stayed the same. A yummy energizing travel-worthy breakfast.
[print_this]Energizing Green Smoothie – Gluten-free and Vegan
- 1 cup non-dairy milk (I use homemade almond milk)
- 1/2 cup strong black coffee, cold
- 1 organic banana, frozen
- 2 tablespoons almond butter
- 1 cup organic baby spinach*
- 1-2 medjool dates, pits removed
- 1 tablespoon raw cacao powder (or regular cocoa powder)
- a few ice cubes (optional)
Add all of the ingredients to your high speed blender, blend until smooth and creamy. Serve.
*some mornings I would opt for 1 tablespoon ground flaxseed instead of the spinach, for a change of pace [/print_this]