| OWL Venice
Total Time: 5 minutes | Servings: 1 smoothie
Blended with frozen avocado, coconut yogurt, creamy pistachio butter, pistachio milk, dates, matcha, sea salt and topped with crushed pistachios
- ½ cup frozen avocado
- ⅓ cup coconut yogurt
- ½ cup frozen coconut milk cubes
- 2 dates
- ½ tsp matcha powder
- 2 tbsp pistachio butter
- 1 cup pistachio milk
- pinch sea salt
- toppings: crushed pistachios
- Add all ingredients to a blender and blend until smooth and creamy.
- Line the glass with a drizzle of pistachio butter. Pour in your smoothie and top with crushed pistachios.
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.