Do you remember my vegan pulled soya burgers with crunchy sweet potato fries from a couple of weeks ago, which I created in collaboration with Veganz? I have once again partnered up with the label and am happy to be able to introduce you to two recipes this time.
I chose Veganz’ wheatgrass powder as well as the organic matcha green tea powder to get creative in my kitchen – something about the color green must have inspired me –, and both recipes below are not only vegan, but also gluten-free (as long as you use gluten-free oats for the smoothie bowl), mainly raw and free from refined sugar.
If you did not come across wheatgrass yet, it’s one of most nutrient-dense superfoods out there – full of vitamins, antioxidants, minerals and protein. Wheatgrass ist rich in chlorophyll and enzymes and it contains more than 90 minerals und trace elements. Furthermore, wheatgrass is alkalising (meaning it neutralizes your acid alkaline balance), detoxifying and it purifies our blood. You can buy wheatgrass in the shape of a powder or as juice.
Matcha on the other hand is green, too, and also has amazing health benefits, however, it simply is green tea. Note: When we’re talking “matcha“, please do not mistake it for “maca“. Matcha is a sort of green tea, and maca is a root vegetable from the cabbage family (which, for example, cauliflower is also part of). Maca is indeed also sold as a powder, and I am sure you could also just stir it in hot water (like you do with matcha powder), but I personally doubt that that would taste great. Instead, stir maca in smoothies (like wheatgrass powder!), in cookie or cake batters, for example.
Alright, nutrition lesson over, I now hope you will be making either the matcha bliss balls with cashews and hemp protein or the wheatgrass powder smoothie (or how about both?)! Let me know how it goes, and: enjoy!
Love,
Lea Lou
Summer smoothie bowl with wheatgrass powder
For one large smoothie bowl (or two smaller ones).
1 banana, frozen if desired
1/2 small ripe mango
1/4 avocado
1 tbsp lemon juice
30 g baby spinach, washed
1 tbsp oats
1 tbsp flaxseeds
1 tbsp peanut, almond or butter
1 heaped tbsp wheatgrass powder
200–225 ml almond milk (or soy, rice, coconut or oat milk)
To garnish (choose any of the options below):
Fresh fruits, such as strawberries, blueberries or raspberries
Bee pollen
Cacao nibs
Goji berries
Method:
Peel the banana, mango and avocado.
Place all ingredients into a blender and mix until creamy, starting with 200 ml almond milk and adding more if desired. Transfer the smoothie to a bowl and garnish with any toppings to your taste. Serve immediately.
Cashew, matcha and hemp energy balls
For 15 balls.
150 g dried dates (or 150 g fresh pitted dates)
100 g cashews
50 g pistachios
25 g desiccated coconut
2 tbsp (30 g) coconut oil
1 tbsp (15 g) hemp powder, e.g. by Veganz
2 tsp (10 g) matcha tea powder, e.g. by Veganz
To garnish:
15 g chopped pistachios
1 tsp matcha tea powder
Method:
Place all ingredients into the bowl of a food processor and pulse until they remain a crumbly yet sticky mixture. Form approx. 15 small balls with your hands, set aside.
Mix the chopped pistachios and the matcha tea powder and spread the mixture onto a shallow plate. Roll each energy ball in the mixture until it is covered with pistachios and matcha tea powder /alternatively, roll the energy balls in either pistachios or matcha tea powder, or leave them as they are).
Place the energy balls in the fridge for 30 minutes at least before serving. The balls can be kept in an airtight container in the fridge for up to 2 weeks.
