Strawberry Coconut Kombucha Smoothie
Kombucha's roots can be traced back to ancient Manchuria, China, where people drank it as a remedy for immortality. Kombucha was first introduced in Japan by Dr. Kombu, who supposedly gave it to the Japanese emporer as a healing tonic. After that, history blurs but it seems to have transported to Russia, Germany, and India before hitting the rest of the world.
Kombucha has become increasingly popular as a health tonic with claims it detoxifies the mind and body, removes toxins, increases energy, improves digestion, and improves skin elasticity. While no studies have officially been done to prove these things, most people agree- and enjoy it for these reasons!
1 cup strawberries
1 frozen banana
1 tablespoon ground flax
1 tablespoon raw hemp seeds
1 tablespoon raw wheat germ
3 tablespoons shredded coconut
1 cup kombucha (any flavor is fine- I used this)
1/2 cup ice
plus, a little extra coconut and 1 teaspoon of lemon juice if you'd like to rim the glass like we did.
To rim your glass: place about a tablespoon of shredded coconut on a flat plate. Do the same with the lemon juice. Dip the rim of your drinking glass into the teaspoon of lemon juice, then immediately dip into the coconut. The lemon juice will stick to the coconut, leaving a rimmed glass. Once rimmed, either place in freezer to set for several minutes or immediately fill with smoothie & enjoy! (Serves one.)