Yarok Recipe

Prep pineapple and avocado

Peel, core and chop fresh pineapple into roughly 1-inch pieces (you should have about 1.5 cups). Halve the avocado, remove the pit and scoop the flesh into a small bowl; if avocado is underripe, let sit at room temperature until soft.

Strip about 10 fresh mint leaves from stems and place them in a small pile. Juice two limes to yield approximately 2 tablespoons of lime juice.

Measure matcha powder, honey/agave, yogurt and cold water. If using ice from trays, have about 3 cups ready.

In a small bowl or cup, add 1 teaspoon matcha powder and 1 tablespoon of the cold water. Whisk briskly (or stir with a small whisk or fork) until a smooth paste forms with no lumps. This prevents gritty matcha in the smoothie.

In a high-speed blender, add the avocado flesh, chopped pineapple, 1 cup plain Greek yogurt, the remaining 2 tablespoons cold water, the matcha paste, 10 mint leaves, 2 tablespoons fresh lime juice, 1 tablespoon honey or agave, and a pinch of fine sea salt.

Secure the lid and blend on medium-high for 30–60 seconds until the mixture is smooth and homogenous. Stop and scrape down the sides as needed to incorporate any pieces.

Add 3 cups ice and blend again on high for 20–40 seconds until the smoothie is thick, frosty and evenly combined. If the texture is too thick to blend, add 1–2 tablespoons additional water and pulse until desired consistency is reached.

Taste the smoothie and adjust sweetness or acidity as needed: add up to 1 additional tablespoon honey/agave for sweetness or 1 teaspoon more lime juice for brightness. Blend briefly if you add adjustments.

Pour the Yarok smoothie into two tall glasses (or one large glass). Garnish each with a mint sprig and a thin pineapple wedge. Lightly dust about 1/8–1/4 teaspoon matcha powder over the top for color, if desired.

Serve immediately with a straw; stir before drinking if separation occurs.