Master Platers: Date Shake with Toasted Nuts Majoon

By Louisa Shafia, author of Lucid Food: Cooking for an Eco-Conscious Life

Makes 3 1/2 cups


For the 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

3/4–1 cup water


For the Topping:

1 tbsp toasted unsweetened coconut flakes

1 tbsp toasted almonds, coarsely chopped

1 tbsp toasted walnuts, coarsely chopped

1 tbsp toasted pistachios, coarsely chopped

1 tbsp toasted sesame seeds



Cut the banana into 1-inch slices and add the slices to the blender. Add the dates, yogurt, vanilla, cinnamon, salt, ice cubes, and 3/4 cup water. Blend until smooth. Add an additional 1/4 cup water if the shake is too thick. Pour into glasses and top with rows of coconut flakes, almonds, walnuts, pistachios, and sesame seeds, and serve.

Reprinted with permission from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc.

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