Green Tea Oreo Smoothie

My daughter had two of her wisdom teeth extracted last week. She was doing well by the third day after her surgery, but it’s been no picnic. Even after the pain subsided, her gums stayed swollen from the operation; her cheeks were so puffy, she couldn’t eat solid food for a while! She couldn’t go out and was prepared for a week’s worth of drinking straws and soft foods. I wanted to give her yummy things to look forward to eating and had to rack my brain on creative ways for expanding the menu from just plain porridge. I made a lot from blending things – fish porridge, mushroom soup with rice, pumpkin carrot soup, tofu and fish, and lots of strawberry-banana smoothies thickened with oatmeal.

However, I started to worry that she wasn’t getting her greens for a whole week…What about a vegetable smoothie? Could a veggie smoothie be appetizing? Through inspiration from a magazine recipe and some trial and error, I came up with this green tea smoothie. The verdict: a solid thumbs-up from the patient! Yes, it contains spinach but you can hardly detect the taste at all! In fact, my green tea smoothie was so appealing, other family members started to ask if they could have it for breakfast too! 

Who would’ve thought it! This healthy and nutritional winner is perfect as a filling snack! (I guess you could omit the Oreos if you want to be really healthy … but come on, where’s the fun in that? Those cookies sure make a delicious difference!) So, start your day with a burst of antioxidants in this uplifting green tea-banana and spinach smoothie.

Green Tea Smoothie

1 cup low fat plain yogurt
4 tbsp instant oatmeal
1 tsp matcha green tea powder
1 cup baby spinach
1 ripe banana
2 Oreo cookies
1/2 tsp honey or sugar (optional – not necessary if you are making it with Oreo cookies)

Method

1.  Add just enough hot water to the oatmeal to make a thick mixture.  Allow it to cool.

2.  Put all the ingredients into an electric blender.  Blend until everything is well mixed.

3.  Pour into a tall glass.

Creamy Banana Bread

I am still enjoying having an oven again.  Bought some bananas before Thanksgiving and forgot all about them.  In the hot and humid country where I now live, they had gone all spotty and brown in just a few days. Perfect time to make Banana Bread!

This banana bread is great for breakfast or tea time.  It is incredibly moist due to the sour cream.  If you don’t have any sour cream on hand, the recipe works too without it – just not so moist.

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1/2 cup or 125 g butter
1 cup sugar
1 tsp vanilla
1 cup bananas, mashed (2 or 3 bananas)
2 eggs
1 and 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1 cup nuts, chopped (optional)

Method

1. Preheat oven to 350 degrees F (180 deg C).  Cream butter and sugar together.

2. Mix in vanilla, bananas and eggs.

3. Sift flour, baking soda and salt together and blend in with the other ingredients.

4. Add sour cream and nuts.  Blend well to make sure the sour cream is evenly distributed.

5. Pour into a loaf pan and bake for 1 hour to 1 and 1/4 hours, depending on the efficiency of your oven.  Test for done-ness by putting a toothpick in the loaf and it is done if it comes out clean with no wet bits sticking to it.  Makes 10 thick slices.

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