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

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources