Ingredients

• 2 cups lightly packed baby spinach or kale
• ¼ cup slivered almonds
• 2 frozen bananas
• 1 Tablespoon Matcha Imperial
• 1 cups unsweetened almond milk
• ½ cup yogurt
• ½ ripe avocado
• 2 tablespoons agave nectar or honey
• ½ cup bottled or filtered water

1. . Place all ingredients into a blender, blend until smooth.
2. . Pour into chilled glasses. Garnish with chopped banana and slivered almonds (optional).
3. . Serve cold.

This recipe was developed for the Cultured Cup by Shamilla Yeary

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