Recipe from Vegan Family Meals: Real Food for Everyoneby Ann Gentry (Andrews McNeal Publishing)
Yield about 1 ¼ cups
This smoothie is a refreshing tonic, and one I enjoy making in the afternoon as a pick-me-up. Ginger is known for its many healing properties, and combining it with fruit mellows its pungency and spiciness. The green tea powder adds a smooth, rich texture and turns the smoothie a beautiful pale green color.
I usually find green tea powder in the baking section or the tea area of the grocery store; look for matcha green tea powder, as it’s the purest.
1 6-inch piece fresh ginger, peeled
1 ripe banana
½ cup unsweetened apple juice
¼ cup soaked almonds (see below), drained
2 ½ tbs. fresh lemon juice
1 tsp. green tea powder
Greate the ginger over a bowl lined with cheesecloth or a paper towel. Gather the edges of the cloth and squeeze the ginger pulp to extract the juice. Discard the pulp Add the ginger juice and all the remaining ingredients in a blender (Gentry recommends the Vita-Mix) and blend until smooth.
Gentry recommends soaking almonds because it makes them easier to digest.
Yield 2 cups
Place 2 cups organic raw whole almonds in a medium bowl and rinse until water runs clear. Place almonds in a four-cup glass mason jar. Add enough fresh cold water to cover the almonds by at least 1 inch. Cover with the lid and set on the counter, away from direct light for at least 8 hours or up to 24 hours. The almonds will swell and the water will turn amber. They are ready to use.