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Matcha Coconut Ginger Smoothie

Serves 1


    Matcha Coconut Ginger Smoothie

    To snack or not to snack? Smoothies are often considered part of a morning routine, but they also make the perfect afternoon pick-me-up. This creamy, lush green smoothie is a delicious combination of earthy matcha balanced with tropical hints of coconut and banana, finished off with the warmth of ginger!


    Time-saver tip

    Peel, quarter, and freeze several bananas on parchment paper-lined cookie sheet for 24 hours. Transfer frozen bananas to sealed bag and immediately return to the freezer. Easy to grab and ready to use!


    Matcha Coconut Ginger Smoothie


      • 1 frozen banana
      • 1 1/2 in (4 cm) piece gingerroot, peeled
      • 1 cup (250 mL) baby spinach leaves
      • 1 Tbsp (15 mL) hemp hearts
      • 1/2 cup (125 mL) light coconut milk
      • 1 tsp (5 mL) matcha powder
      • 1/4 cup (60 mL) water


      Per serving:

      • calories278
      • protein10 g
      • total fat13 g
        • sat. fat7 g
      • total carbohydrates39 g
        • sugar16 g
        • fibre6 g
      • sodium60 mg



      To high-speed blender, add frozen banana, ginger, spinach, hemp hearts, coconut milk, matcha powder, and water. Add more water if a thinner consistency is desired.


      Blend ingredients on medium to high until creamy. Pour smoothie into a glass and enjoy!



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      B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.