Vegan matcha and nettle smoothie

Vegan matcha and nettle smoothie with young nettles, matcha, banana and linseed – creamy, green and quickly blended for a fresh start.

At a glance

• Serves 1
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 210 kcal per serving
• Protein: 6 g
• Fat: 8 g
• Carbs: 32 g

Ingredients

• 1 handful of young nettle leaves
• 1 tbsp ground linseed
• 1 banana
• 250 ml almond milk
• 1 tsp matcha powder

Method

You’ll need: blender

1. Put on thin gloves and wash the young nettle leaves thoroughly. Pour hot water over them briefly to take the sting out of the fine hairs.
2. Peel the banana and break it into rough pieces. That way it blends more easily and evenly.
3. Put the nettle leaves, banana, matcha powder and ground linseed in the blender. Then add the almond milk.
4. Blend everything until the smoothie is smooth, creamy and evenly green. If needed, scrape the mixture down from the sides in between.
5. Check the consistency and blend briefly again if there are still bits of leaf visible. The smoothie should be smooth and easy to drink.
6. Pour the vegan matcha and nettle smoothie into a tall glass and serve straight away.

Good to know

Sometimes it just needs to be green, clear and uncomplicated. This smoothie is gentle, creamy and pleasantly bitter. Just right when you want something fresh in your glass.

Swaps

Almond milk → unsweetened oat milk (slightly more carbs and often creamier; contains gluten unless certified gluten-free) | banana → avocado (milder in flavour, more monounsaturated fatty acids) | linseed → chia seeds (also contain fibre) | matcha → barley grass powder (caffeine-free, with a different flavour)

Allergens

Contains tree nuts (almond milk); because of the caffeine in matcha, only partly suitable for children, and during pregnancy it's best to check with your doctor or midwife before having nettle and matcha.

Dairy-free recipes