Eosinophilic Esophagitis Friendly Green Tea Citrus Smoothie
Bright, citrusy, and genuinely refreshing, this blended drink layers green tea with frozen banana, fresh spinach, orange juice, and a hit of lime for a flavor that's both vibrant and surprisingly complex. The frozen banana gives it that thick, creamy texture without any dairy, and the ginger adds a subtle warmth that makes every sip feel a little more interesting. Managing eosinophilic esophagitis often means scanning every label for common trigger foods, and this smoothie sidesteps that stress entirely ā every ingredient is whole, simple, and easy to verify. Chilling the green tea before blending is a small but smart step that keeps the color vivid and the flavor clean rather than bitter. A quick taste at the end lets you dial in the sweetness or tartness to exactly where you want it, which is especially helpful when you're working around a restricted ingredient list. It comes together in just a few minutes and is the kind of thing you'll want to make on repeat.
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Learn more āIngredients
2 servings
- 1 cup brewed green tea, cooled
- 1 medium ripe banana, peeled, sliced, and frozen
- 1 cup fresh baby spinach, loosely packed
- Ā½ cup fresh orange juice (from about 1 large orange)
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp maple syrup, or more to taste
- Ā½ tsp fresh ginger, finely grated
- 4ā6 ice cubes
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Brew 1 cup of green tea and let it cool to room temperature, then refrigerate for at least 20 minutes until cold. (You can do this ahead ā chilled tea blends more smoothly and keeps the color bright.)
- 2
Add the chilled green tea, frozen banana slices, baby spinach, orange juice, lime juice, maple syrup, and grated ginger to a blender.
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