PEACH TEA AND GREEN MANGO SMOOTHIE
Currently gearing up for an April weekend of low forties and flurries, my inner sunshine self (yes, that same self that could subsist off stew.. and stew alone), is often unseasonably drawn to those lighter, brighter, and more hydrating flavors, especially post-workout or when water just doesn’t seem to want to quench. Those heat of the summer fruits, bites, and sips that leave every cell glowing from the inside out and the outside in. Taking advantage of previously frozen out-of-season produce, a more budget-friendly and nutritionally viable option for getting those flavors on a whim, I’ve been whizzing up a recent favorite, my Peach Tea and Green Mango Smoothie. This very simple smoothie is made with a heaping handful of baby spinach, hydrating coconut water, frozen mango, a squish of alkalizing lime juice, and Bai’s Nariño Peach Tea, turned into little ice cubes to make my smoothie extra thick and dreamy. Bai’s Supertea’s, the latest in their line of antioxidant infused beverages, are fruit-flavored real brewed teas with no artificial sweeteners and come in refreshing sips of peach, passionfruit, lemonade, and raspberry. I’ve been keeping this peach tea smoothie handy as a post-yoga refresher, a healthful little boost of caffeine, nourishing fruits, and hydration, but it could just as easily find itself as a perfect-pop-of-green breakfast or snack time addition.
Peach Tea and Green Mango Smoothie [makes 2 servings]
1 cup Bai Antioxidant Supertea, Nariño Peach
1 cup mango, frozen
¾ cup yellow peach, frozen
1 ½ cups baby spinach
juice of 1 lime
2 ½ cups coconut water
Using an ice cube tray, freeze Bai Antioxidant Supertea until frozen through, about 4 hours.
Once frozen, transfer tea ice cubes to a high speed blender with remaining ingredients. Blend until very smooth and thick, then serve in two large glasses. Enjoy!
Nutritional Information [per serving = 2 ½ cups smoothie]
140 Calories, 1g Fat, 40g Carbohydrates, 6.5g Fiber, 23g Sugar, 4g Protein