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

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources