A glass of Antioxidants

For many years, I drank my cup of tea/coffee at room temperature. No matter what was the weather - my tongue couldn't bare hot food. My friends poked me for drinking my tea / coffee cold. They suggested the iced tea. For me, a tea without milk was an unimaginable stuff. Slowly over the years, I tried the herbal tea with chamomile with honey. It was very smoothing and upgraded to warm tea in winter nights. Surprisingly, we all enjoyed the herbal tea every night. If you have trouble falling asleep in bed you need to give a try for chamomile tea before bedtime.
As the weather starting to warm up- I prefer to have a chill drink, even a cold breakfast. As the blueberry appeared this week in my market. I looked for something easy with blueberry and filling at the same time. Voila I landed here, slightly modified with the ingredients that was available in my pantry. So think about the plain green tea at the next level.

Tips:
Make the green tea night before and refrigerate overnight or freeze at least 30 minutes before making the smoothie. (will ease the process/cut the preparation time in busy morning hours).
Frozen blueberries can be used or freeze the fresh one overnight.

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Yield: for 2 servings (of 8 oz each) Ingredients Water: 1/2 cup Green tea : 1 bag Frozen Blueberry: 1 cup Fat-free plain yogurt- small (6 oz) container: 1/2 cup Honey: 1 tbsp (can be increased or omitted if using vanilla yogurt) Sliced almonds: 1 tbsp Ground Flaxseed meal: 1 tbsp Ice cubes: 4 to 5 cubes Method Make the tea Bring the water to boil and pour over the tea bag. Let it steep for 4 minutes , squeeze the bag and discard it. Refrigerate or freeze for 30 minutes. In a blender jar, pour the green tea and all the ingredients listed above. Blend until smooth.  Enjoy the double antioxidant dose breakfast .