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Tea time smoothie: Matthew Kenney Cuisine

March 5, 2017

Tea time smoothie: Matthew Kenney Cuisine

March 5, 2017

If you are following me on Instagram you will have seen that last week I began my 4 week ‘raw vegan ‘chef journey with Matthew Kenney Cuisine πŸ™‚

I can’t believe how much I have learnt already from Kimchi, smoothies, raw lasagne, raw beetroot ravioli, nut cheeses, crackers and more. I am itching to share so many recipes with you and can’t wait to start creating raw vegan goodness in the future.

As you all know smoothies is where it all started for me and to make the perfectly balanced smoothie you have to consider:the base, the core elements (like the overall taste), any superfoods you want to include and what sweeteners you want to include.

I came up with this green smoothie which has iced green tea as the base!

It is so delicious and is becoming my staple green smoothie for the moment!

You will need:

1 cup of spinach

1/2 cup of cucumber

1 cup of brewed green tea (iced or cooled)

1 1/4 cup of fresh or frozen mango

1 stalk celery

1/2 a lemon – juice and zest

1 tsp Spirulina

1 tsp Maca powder

2 cups of ice


  • Brew your green tea and once brewed add in 1 cup of ice.
  • Blend all of the ingredients including the green tea base in a high speed blender
  • Pour into a glass and enjoy the green goodness!

Sophie is a true advocate for health and wellbeing. She aims to educate and share her knowledge in the realms of healthy eating, fitness and eco-friendly living. Sophie is qualified in various health and fitness disciplines and has a personal passion for Mindfulness and Happiness. She is also a qualified lawyer with an interest in Human Rights and Environmental Law.

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Sophie Benbow