Peden + Munk
A vegan’s delight, with a gentle bonus buzz from the matcha.
Recipe information
Yield
makes 2 Servings
Ingredients
1
banana, frozen, cut into 1” pieces
1
cup frozen pineapple pieces
1
cup fresh parsley, spinach, or kale leaves
1
cup unsweetened almond milk
2
tablespoons almond butter
2
tablespoons flaxseed oil
1
teaspoon agave syrup (nectar)
1
teaspoon matcha (green tea powder)
½
teaspoon finely grated peeled ginger
ingredient info
Matcha is available at Japanese markets and online.
Need to make a substitution?
Preparation
Purée banana, pineapple, parsley, almond milk, almond butter, flaxseed oil, agave, matcha, and ginger in a blender. Sweeten with more agave, if desired.
Nutrition Per Serving
Calories (kcal) 360 Fat (g) 24 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 35 Dietary Fiber (g) 6 Total Sugars (g) 21 Protein (g) 6 Sodium (mg) 140