Yield: 3 1/2 cups
Prep Time: 3 minutes
Cook Time: 12 minutes (for toasting the nuts)
Total Time: 15 minutes
I've played with this shake a lot. Sometimes I use more banana, fewer dates, and less ice. I've substituted raw milk for the yogurt, as well. In the photos, you see toasted pistachios, sesame seeds, and coconut because I was out of almonds and walnuts.
For the pistachios, sesame seeds, and coconut flakes: toast them at 300 degrees F. for 3 to 4 minutes, then transfer to a plate to prevent burning. Toast the almonds and walnuts at 350 degrees F. for about 12 minutes.
Shake:
- 1 banana, peeled and frozen
- 8 Medjool dates, pitted
- 1/2 cup plain yogurt (not thick)
- 1/2 teaspoon vanilla extract
- Pinch of ground cinnamon
- Pinch of sea salt
- 2 cups ice cubes
- 3/4 cup to 1 cup water
Toppings:
- 1 tablespoon toasted unsweetened coconut flakes
- 1 tablespoon toasted almonds, coarsely chopped
- 1 tablespoon toasted walnuts, coarsely chopped
- 1 tablespoon toasted pistachios, coarsely chopped
- 1 tablespoon toasted sesame seeds
Directions:
Cut the banana into 1-inch-thick slices and place them in a blender. Add the dates, yogurt, vanilla, cinnamon, salt, ice cubes, and 3/4 cup water and blend until smooth. Add an additional 1/4 cup water if the shake is too thick. Pour into glasses, top with rows of coconut flakes, almonds, walnuts, pistachios, and sesame seeds, and serve.
source: http://www.healthygreenkitchen.com/date-shake-with-toasted-nuts-from-the-new-persian-kitchen-and-a-giveaway.html Reprinted with permission from The New Persian Kitchen, copyright ©2013. Published by Ten Speed Press, an imprint of Crown Publishing Group, a division of Random House, Inc.