In terms of beverages in my life, I’m a fairly straight forward kind of girl. I always have a water bottle with me, my day starts with a cup of coffee, and while I enjoy a good beer, I’ll more likely than not choose wine (unless scotch is involved- M and I found a small hobby in trying new scotches).
Even with my penchant for coffee, I keep a cupboard well stocked with tea because sometimes a cup of tea sounds perfect (usually more in the winter). However, my knowledge with tea is fairly limited and I had no idea that tea could be such a versatile ingredient in cooking.
If you haven’t had a chance to check out Steeped by Annelies Zijderveld, you’re missing out. This smoothie is just a small sample of some amazing recipes that highlight tea as an ingredient. I’ve been eyeing the green tea granola, mini cherry chai cream pies, and especially the cauliflower steaks with tea umami sauce. Each recipe uses a specific variety of tea (and helpful suggestions of brands- since tea can vary greatly from brand to brand). I love when I find a cookbook that expands my view of cooking and this one definitely did (and it’s perfect for anyone in your life who loves tea!)Print
- 1 cup brewed and cooled English breakfast tea
- 1 1/2 cups fresh blueberries
- 1 cup peeled, cooked, and chopped red beets (see note)
- 1/2 banana
- 1 1/2 teaspoons maple syrup
- 1/4 cup cranberry juice
- 4 ice cubes
- Pinch of salt
- Combine ingredients in a blender in the order listed. Blend until smooth and add more ice if desired. Taste and adjust sweetness by adding more maple syrup.
*I’m kind of lazy when it comes to beets and most stores around me sell precooked, peeled, organic beets (perfect for smoothies).
*Annelies also recommends freezing the cranberry juice into ice cubes- I, however, didn’t read this until I was most of the way through making the smoothie and went with just the cranberry juice (and works well!)