| OWL Venice
We love to start our mornings off with a healthy shake especially when they taste like creamy matcha ice cream! This “nice” cream shake is blended with frozen bananas, coconut meat, spinach, vanilla bean, collagen and OWL Venice green tea matcha powder. It’s vibrant, green, and full of nourishing veggies and fruit. Our green tea matcha powder is delicious blended in smoothies or whisked up into a creamy caffeinated matcha latte.
The key to making this matcha smoothie more of an “ice cream” consistency is adding in lots of frozen ingredients and limiting the amount of liquid added. It’s good to start off with just ¼ cup of the hemp milk and adding in more as you go if needed. Thick and creamy is key!
Matcha “Nice” Cream Shake
with matcha green tea, bananas, hemp milk, coconut meat, vanilla bean, sea salt, collagen and vegan protein powder, topped with coconut yogurt and shaved cocoa butter
Servings: 2 smoothies | Total Time: 5 minutes
- 2 cups frozen banana slices
- 1 tsp OWL Matcha Powder
- 1 cup frozen coconut meat
- 1 cup fresh spinach
- 1 vanilla bean
- ½ cup unsweetened hemp mylk*
- 2 scoops collagen powder optional
- 2 scoops protein powder optional
- ¼ tsp sea salt
- ½ cup coconut yogurt
- 1 tbsp shaved cocoa butter
*store-bought, or learn how to make your own!
- Gather all ingredients and set aside next to the blender.
- Add in bananas, coconut meat, matcha powder, vanilla bean, collagen, protein powder, hemp milk and sea salt.
- Blend until smooth and creamy. Pour into two smoothie glasses, top with coconut yogurt and shaved cocoa butter.
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.