Grüner Birnen-Vanille-Smoothie mit mushroom:GREENS

Green Pear-Vanilla Smoothie with mushroom:GREENS

Fruity, creamy and with a special green note

Ripe pear, sweet banana and fine vanilla form the base of this green smoothie. Almond paste provides a creamy consistency, while a little ginger adds a spicy accent. Added to this is mushroom:GREENS – a mixture of reishi, shiitake, microalgae, moringa, barley and wheatgrass, as well as baobab. An uncomplicated recipe to incorporate the mixture into your everyday life.

Classification for Lung, Tripa and Beken

Lung – preferably with a warming adaptation
Raw and cold foods are considered potentially Lung-strengthening in this teaching; warm, nourishing preparations are preferred. As an adaptation, I would briefly steam the pear in a little water, omit the raw spinach and prepare everything lukewarm with slightly warmed almond drink.

Tripa – preferably in the mild version
For Tripa, less spicy and not overly rich foods are traditionally preferred. Reduce or omit the ginger and emphasize the mild pear-vanilla combination.

Beken – preferably a small, less rich portion
Cold, heavy preparations are traditionally considered less suitable for Beken; light, warming foods are recommended instead. As a recipe adaptation, I would omit the banana, halve the almond paste and not serve the smoothie cold. However, a warm meal corresponds better to this traditional recommendation than a raw food smoothie.

Chocolate Orange Chai with choco:MAGIC You read Green Pear-Vanilla Smoothie with mushroom:GREENS 2 minutes Further Savory Apple Galette with JOY Almond Protein, Walnuts & Gorgonzola

Produkte im Rezept

mushroom:GREENS

Split

Ingredients

1 small, ripe pear, about 150 g without core
½ ripe banana, about 60 g, not frozen
180 ml unsweetened almond drink, room temperature
1 small handful baby spinach, about 15 g
1 tsp white almond butter
2.5 g mushroom:GREENS, about 1 heaped measuring spoon
¼ tsp ground vanilla
½ cm fresh ginger, to taste
1 tsp freshly squeezed lemon juice, optional

How to make it

Wash, core and cut the pear into pieces. Peel the banana, wash the baby spinach thoroughly and finely chop the ginger.
First add the almond drink, then the pear, banana, spinach, almond butter, vanilla and ginger to a blender. Blend finely for about 45–60 seconds.
Add mushroom:GREENS and blend briefly again. Finish with lemon juice to taste. Add 2–4 tbsp water for a thinner consistency.
Pour into a large glass and garnish with a thin slice of pear as desired. Serve fresh and without ice cubes.

JOY Tip

Use a really ripe, aromatic pear. For this recipe, I would prefer the mild, fruity sweetness over additional sweetener with syrup. For an autumnal version, you can add a small pinch of Ceylon cinnamon to the vanilla.