University of California San Francisco
Helen Diller Family Comprehensive Cancer Center

Rainbow Smoothie

Rainbow Smoothie


  • 1/2 cup brewed green tea (cold) OR 1/2 tsp. Matcha green tea powder
  • 1 – 1 1/2 cups vanilla almond milk (unsweetened)
  • 1 1/2 T ground flax or chia seeds
  • 1/4 tsp. cinnamon*
  • 1/8 tsp. ginger (dried) or ½ tsp. fresh ginger minced
  • 1 T fresh lemon juice
  • 1/2 cup fress or frozen berries
  • 1/2 cup other fresh or frozen fruit such as strawberries, cherries, banana or mango
  • 2 cups packed baby spinach or kale · ¼ avocado (optional for a creamier texture)
  • 1 dried, pitted date, chopped (optional for a sweeter flavor)


  1. Add prepared green tea and almond milk to blender. If using Matcha green tea powder instead of brewed green tea increase the amount of almond milk to 1 1/2 cups.
  2. Then add the rest of the ingredients in the order listed ending with the greens.
  3. Blend at very low speed until ingredients are mixed then gradually increase speed to high and blend well for 1 minute.
  4. Serve immediately (If unable to serve immediately, please omit the seeds as gelling will occur and it will be less palatable).


  • 1 scoop protein powder (whey, hemp or pea protein)
  • 1-2 T almond butter
  • 1/4 avocado or a combination of these options to add calories, protein and healthy fats to this smoothie.
  • If using fresh fruit you can add ½ -1 cup ice to mixture if a thicker smoothie is desired.

Yields 2 servings (8 oz. each)

Nutrition information per serving: Calories 167; Total Fat 10g; Saturated Fat 1g; Carbohydrate 18g; Fiber 10g; Protein 7g; Sodium 184mg