DISCLAIMER: This podcast is provided for educational and informational purposes only and does not constitute medical advice, diagnosis, or treatment. Dr. Sam Berne is sharing personal practices and general information about foods, herbs, teas, and nutritional supplements. Individual needs and responses vary, and some ingredients may cause adverse reactions or interact with medications or medical conditions. Consult an appropriately qualified healthcare professional regarding your individual circumstances before making significant dietary changes or using supplements. Do not delay or discontinue medical care based on information presented in this program. I get so many questions about my smoothies that I decided to devote an entire episode to them. My approach is a little different: no ice and no cold liquid. I use warm herbal or green tea as the base and build from there with fresh ingredients such as ginger, turmeric, berries, beets, cucumber, avocado, greens, cacao, almonds, and Brazil nuts. In this episode, I share some of my favorite combinations and explore why I use matcha, mullein, and oat-straw teas; the potential benefits of cacao; creatine for muscle performance and emerging research on brain health; collagen; and why beets are especially interesting for endurance athletes. But this isn’t about creating the world’s most complicated “superfood” smoothie. My rule is much simpler: it must taste good. We also explore the larger idea behind these smoothies—learning to pay attention to taste, temperature, texture, and the signals coming from your own body. Nutrition meets Perceptual Ecology. Taste the garden. Why do I make my smoothies with **warm tea instead of ice? In this episode, I’m taking you into my kitchen: matcha, mullein, oat straw, berries, ginger, turmeric, beets, cacao, almonds, Brazil nuts, creatine, and more. There isn’t one perfect smoothie. Experiment. Taste. Pay attention to your body. I get so many questions about my smoothies. What do you put in them? Why do you use tea? Why aren’t they cold? What about ginger? Turmeric? Beets? Cacao? Creatine? So I thought: why don’t I do a whole show about it? But before we get into the blender, I want to tell you a little story. There was once a traveler who came upon an old gardener tending an extraordinary garden. The traveler looked around and saw berries, herbs, vegetables, flowers, roots, and fruit growing everywhere. He asked the gardener, “What’s the secret? What should I eat?” The gardener smiled and said, “Taste the garden.” The traveler was confused. “No, I mean, which plant is the best one?” And the gardener said again, “Taste the garden.” So the traveler began picking things. Something was bitter. Something was sweet. Something made him feel energized. Something didn’t agree with him at all. Finally he returned to the gardener and said, “I think I understand. There isn’t one perfect plant.” The gardener smiled. “Now you’re learning how to eat.” I made that story up, but it captures something I’ve learned over many years of making smoothies. There isn’t one perfect smoothie. I don’t believe you need seventeen superfoods, six powders, and the latest miracle ingredient. I want fresh food. I want variety. I want ingredients that work together. And here’s the most important part: I want it to taste good. Because food isn’t just chemistry. It’s color. It’s aroma. It’s temperature. It’s texture. It’s pleasure. And it’s information entering the body through all our senses. That’s actually very close to what I mean when I talk about Perceptual Ecology. We’re constantly in relationship with our environment. And eating is one of the most intimate ways in which the environment becomes part of us. So today I’m going to take you into my kitchen. We’re going to talk about why I use warm tea instead of cold water or ice. We’ll get into matcha, mullein, and oat straw. We’ll talk about ginger, turmeric, berries, beets, greens, and avocado. I’ll give you some combinations that taste good. We’ll talk about creatine and collagen. And then we’re going to make one of my favorites—my warm cacao smoothie with cacao, almonds, Brazil nuts, and a few other possibilities. You don’t have to make smoothies exactly the way I do. In fact, I hope you don’t. Use my recipes as a starting point and then taste the garden. Let’s get started. Sam’s Warm Tea Smoothies The basic idea is simple: tea is the liquid base rather than water, juice, milk, or ice. I prefer the smoothie warm or comfortably hot—not cold—and I don’t use ice. I find that much easier and more pleasant on my digestion, particularly in cold weather. Start with about 8–12 oz of freshly brewed tea. Let very hot tea cool somewhat before blending, especially in a sealed Vitamix. For the tea base, rotate among matcha/green tea, which supplies polyphenols including catechins and some caffeine; mullein ...
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