Ingredients

• 120 g cooked brown rice — cooled
• 350 ml unsweetened soy milk — chilled
• 50 g unflavored or mild chocolate whey or plant protein powder — ready to use
• 80 g frozen banana — sliced
• 20 g baby spinach — rinsed optional
• 2 g matcha powder — sifted
• 5 g unsweetened cocoa powder — sifted
• 10 g extra virgin olive oil — liquid optional

Instructions

1. If not already prepared, cook brown rice according to package directions, let it cool completely, and measure 120 g for the smoothie; save any extra for another meal.
2. Add the cooled cooked brown rice and chilled unsweetened soy milk to a high-speed blender and blend on high for 30–45 seconds until the rice is fully broken down and the mixture looks smooth.
3. Add the protein powder, frozen banana slices, baby spinach (if using), matcha powder, and cocoa powder to the blender.
4. Blend on high for 45–60 seconds, stopping to scrape down the sides if needed, until the smoothie is very smooth and drinkable; add a little extra soy milk (20–40 ml) if you prefer a thinner texture that is easier to sip.
5. Taste and adjust: if you need more sweetness for energy, add a small amount of honey or maple syrup, or a non-caloric sweetener, and blend briefly again.
6. Pour into 2 small glasses, drizzle in the extra virgin olive oil evenly between servings (if using), gently stir to combine, and sip slowly over 10–20 minutes.