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Matcha Mint Cacao Milkshake + Weekend Links

It’s a long weekend here in Canada (yay!), and the sun is shining bright. I’m so excited for this incredible Summer-like weather I could almost cry. And I’m equally excited about today’s recipe. This “milkshake” was inspired by a dreamy matcha mint ice cream that my friend Ruthy and I created for our upcoming cooking workshop. The ice cream came out so amazing, I knew I had to turn it into a milkshake version.

This milkshake is cooling, refreshing, mint-y and full of healthy goodness from the matcha and cacao nibs (hello antioxidants!). A health powerhouse hidden into a luscious vegan summer drink.

Now onto the links that caught my attention this past week.


Links

I’m really excited for cherry season (my favourite fruit!), and as soon as they’re here, Sasha’s roasted cherry soda is one of the first things I’ll be making. If you don’t know Sasha already, be sure to visit and explore her gorgeous blog. She always has the most beautiful photos and she’s one of my biggest inspirations when it comes to food styling and photography.

I’ve never made my own paneer before, but Heidi’s palak paneer sounds like the perfect place to start.

Nettles are so great but I sometimes run out of ideas for how to use them. I found Zaira’s nettle panna cotta to be so creative! I’d love to recreate this one into a vegan adaptation.

I think there’s no such thing as having too many energy ball recipes, and Renee’s cocoa hemp caramel balls have just been added to my list.

Tuulia and Virpi‘s N’ice Cream Cookbook came out this week in the US and Canada. If you love ice cream as much as I do, this book is definitely one you won’t want to miss. My copy is in the mail and I cannot wait til it gets here. A few bloggers spread the love for this book on the web this week so we can all get a sneak peek: Jessie made the choco-vanilla bomb, Sophie the strawberry cheesecake ice cream and Amber the coconut sundae. So many yummy frozen treats on the horizon.

Reading the transcript of Sheryl Sandberg’s poignant commencement speech brought tears to my eyes. An incredible lesson of courage and resilience.

I’ve been reading Leo Babauta’s blog for years and I’m always incredibly inspired by his words. This text was so full of truth and wisdom. A must-read.

I’m trying very hard not to fall into the trap, but I’m often guilty of complaining about how busy I am. Reading this article was eye-opening. It turns out most of us are probably not as busy as we think we are.

I don’t prone a one-diet-fits-all approach and I don’t believe that everybody should go vegan tomorrow (I’m not 100% vegan myself, I do occasionally have dairy or eggs), but I find these statistics on what would happen if the whole world turned vegan tomorrow fascinating.

 

To get more inspiration all week, follow me on Pinterest and Instagram.


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Vegan Matcha Mint Cacao Milkshake

Servings 1 very large or 2 medium milkshakes

Ingredients

  • 2 frozen bananas
  • 1 1/4 cup full-fat coconut milk the one from a can
  • 3 tbsp packed mint leaves
  • 1 1/2 tsp matcha powder
  • 1 1/2 tbsp raw cacao nibs + more for topping
  • 1/4 tsp vanilla extract
  • Small pinch of sea salt
  • About 8-9 ice cubes

Instructions

  1. Place all the ingredients in a high speed blender and blend until smooth. Taste and adjust by adding more mint or matcha if you'd like.
  2. Pour into one or two glasses and sprinkle with more cacao nibs if desired. Enjoy immediately.

“You are what you do, not what you say you’ll do.”

Matcha Mint Cacao Milkshake (Vegan) by The Green Life

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