Checkers Simple Truth at The Plant Powered Show

Layered Tetley Green tea Smoothie

This refreshing and easy to make Layered Tetley Green tea Smoothie is the best way to start your day.

Print Recipe Pin Recipe

Prep Time 10

Ingredients

2 thinly sliced frozen Bananas
1 cup Frozen Strawberries
1 cup Frozen Pineapple
½ tsp of Grated Ginger
1 tsp Beetroot Powder
1 Tetley Green Tea Plus Vitamin C teabag

Instructions

Steep the Tetley Green tea in a cup and set it aside to cool.
Add 1 frozen banana (sliced), 1 teaspoon beetroot powder and 1 cup of frozen Strawberries into a high power blender. Add half a cup of Tetley Boost Green tea into the blender and process until it is a smooth thick puree.
Pour the smoothie evenly into 2 glasses until it's half full, then place in the fridge.
Rinse the blender.
Combine the leftover Tetley Boost Green Tea, frozen banana, pineapple and grated ginger in the blender and blend until smooth.
Remove the glasses from the fridge and pour the pineapple layer on top. Garnish as desired and enjoy.

Keywords dairy free smoothie, Healthy smoothie, Plant based smoothie, Smoothie recipe, strawberry smoothie, Tetley, Tetley Green Tea, Tetley Green Tea Plus Vitamin C, Vegan smoothie

Recipes we’re loving:

Coconut Bounties

Chocolate-covered coconut bars are so yummy and so simple to veganize. They are light, refreshing and a perfect edible gift idea!

Mira Weiner’s BBQ Tofu, Kraut & Sprout Sandwich

A delicious, bright and colourful plant powered sandwich! Thick sourdough slices, spicy BBQ tofu, creamy smashed avocado, luscious vegan mayo, fresh rocket, thick organic tomato slices, fresh sprouts and Mira’s current favourite red cabbage and mustard kraut that can be used as both a quick pickle or fermented for longer as a sauerkraut.

Festive Barley Salad

This gorgeous quick and easy to make festive barley salad with mustard & pomegranate dressing makes for a lovely light, refreshing and colourful side dish and the pomegranate arils addd a nice tangy note.

Celeriac V_ish Fillets

Cape Town-based chef Jason “Jay Mac” McNamara’s vegan alternative to white fish is guaranteed to impress. Go traditional and serve this with chips, or opt for spicy potato wedges and a side salad. The celeriac fillets need time to marinate, so start your preparations in good time, or even the day before.

Roselle & Coconut Ice Cream

This deliciously tart roselle and coconut flavoured ice-cream is just lovely for a homemade dessert. The Dried Roselle Leaves also make beautiful ice pops, tea and iced tea.

Harissa-hummus ch*cken pasta

This pasta dish by vegan chef, Leozette Roode is deliciously hearty and super quick and easy to whip up. The creaminess from the pasta comes from using hummus in the base of the pasta sauce. The hummus, together with the gluten-free quinoa and rice penne pasta, and the ch*cken alternative, also makes this a high plant-protein meal. Anyone can make this recipe, even if you have the culinary skills of a cabbage.