- 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
- Place all ingredients into a blender, blend until smooth.
- Pour into chilled glasses. Garnish with chopped banana and slivered almonds (optional).
- Serve cold.
This recipe was developed for the Cultured Cup by Shamilla Yeary