Walnut-Date Smoothie

Menu Part: 
Beverage
Cuisine Type: 
American
Serves: 
3

Indio, California—located in the desert near Palm Springs—is the date capital of the world and famous for its date shakes. This slimmed-down smoothie version lets customers indulge in the regional specialty without making the trip—or piling on as many calories. The walnut milk adds another layer of flavor and balances the dates’ natural sweetness. To save a step and add creaminess, substitute vanilla frozen yogurt for the yogurt and ice. 

Ingredients

1 cup Walnut Milk (recipe follows)

1 cup plain or vanilla yogurt

¼ cup Medjool dates, pitted and roughly chopped

1 tsp. pure vanilla extract

¼ tsp. ground cinnamon

1 cup ice cubes (about 8)

Steps

1.        Prepare Walnut Milk; refrigerate until ready to use.

2.        In blender, combine Walnut Milk, yogurt, dates, vanilla and cinnamon; blend on high speed until dates are chopped up and mixture is very smooth, about 1 min.

3.        Add ice and blend briefly just until ice is broken up. Pour into chilled glasses and serve immediately.

Source: Photo and recipe courtesy of the California Walnut Commission

Additional Tips

Additional Tips

Walnut Milk

1 cup walnut halves, rinsed (about 4 oz.)
3 cups water, plus more for soaking
1 tbsp. honey or agave nectar
1 tsp. pure vanilla extract
Pinch kosher salt

1.        Place walnuts in bowl and fill with enough water to cover by 1 in. Cover and let soak at room temperature for at least 1 hr. and up to 12 hr. (this helps remove some of the tannins and makes them blend smoother.)

2.        Drain walnuts and rinse thoroughly. In blender container, combine walnuts, 3 cups water, honey, vanilla and salt; blend on low until very smooth, at least 2 min.

3.        Use as is, or if you desire a smoother milk, poor through cheesecloth to strain. Will keep up to 5 days under refrigeration.

Yield: Makes 4 cups

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources