This looks like a "matcha green tea sequel" but it wasn't intentional. It was one of those instantaneous inspiration in the kitchen. Since the snow has melted and some warmer weather is upon us, green smoothies are just perfect these days.

This mix is great even to those who are still newer in adding veggies to their drink. Pineapple + greens is refreshing and yummy at the same time. I know mint can be intimidating to some...the thought of toothpaste is usually associated with it but trust me, it's awesome. I put it in my smoothies all the time!

Matcha Pina Colada Green Smoothie
Ingredients
1 handful organic baby spinach
1 handful sunflower sprouts
2 cups fresh pineapple chunks
1 1/2 cups homemade coconut milk (recipe below)
6 -8 mint leaves
1 Tbsp. hemp hearts
1 Tbsp. chia seeds
juice of 1/2 lime
1/4 - 1/3 of an avocado
2 tsp. matcha green tea powder (I used this)

Method:
Blend until smooth. You can also add some ice before serving. Serves 2.

Homemade Coconut Milk
1 cup coconut flakes, soaked in 2 cups of water for 15-30 mins until soft. Use the same water to blend. Strain in a nut milk bag or wire sieve.

Suggestion:
You can also substitute coconut milk on this recipe by using 1 1/2 cups water and 2 1/2 Tbsp. softened coconut butter.

Advanced Raw Cuisine at Matthew Kenney Culinary

I'm back to culinary school again! This time, I'm taking the online Advanced Raw Cuisine at the Matthew Kenney Culinary School. I am almost finished. Hence my absence from the blog for a while now. Here are some of the dishes that I've made in the last few weeks.