© Sara Remington
Date shake with toasted nuts
Majoon is made at the Café Glacé in the Westwood neighbourhood of Los Angeles with vanilla ice cream for Westwood’s large Iranian community. Here, it’s made with yogurt instead, which gives it a hint of lemony sourness and packs enough nutrients for a healthy breakfast.
Although it takes more time, toast the nuts and seeds in the oven on a dry baking sheet, rather than in a pan on the stovetop, because they’ll cook more evenly. Toast a few cups at a time and keep them on hand for various recipes.
Toast the delicate coconut flakes, sesame seeds and pistachios at 300°F (150°C) for 3 to 4 minutes, then transfer immediately to a plate to prevent burning.
Toast the almonds and walnuts at 350°F (180°C) for about 12 minutes, until fragrant and crisp.
For the shake
1 banana, peeled and frozen
8 Medjool dates, pitted
½ c. (125 ml) plain yogurt (not thick)
½ tsp. (2.5 ml) vanilla extract
pinch of ground cinnamon
pinch of sea salt
2 c. (500 ml) ice cubes
¾ c. (180 ml) to 1 c. (250 ml) water
For the toppings
1 tbsp. (15 ml) toasted unsweetened coconut flakes
1 tbsp. (15 ml) toasted almonds, coarsely chopped
1 tbsp. (15 ml) toasted walnuts, coarsely chopped
1 tbsp. (15 ml) toasted pistachios, coarsely chopped
1 tbsp. (15 ml) toasted sesame seeds
Cut the banana into 1-inch- (2.5-cm-) thick slices and place in a blender. Add the dates, yogurt, vanilla, cinnamon, salt, ice cubes and ¾ cup (180 ml) water, and blend until smooth. Add an additional ¼ cup (60 ml) water if the shake is too thick. Pour into glasses, top with rows of coconut flakes, almonds, walnuts, pistachios and sesame seeds, and serve. Makes 3½ cups (875 ml). Serves 2 to 4.
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