A winter lassi

By • December 30, 2011 • 6 Comments



Author Notes: Usually I use quite a bit of pineapple sage in a lassi during the summer. But this theme inspired me to try a new version with common sage and walnut. With pineapple sage I use between 1/8 and 1/4 cup, but like the subtle addition of about 1/2 tsp. of common sage to the walnuts. Sagegreen

Serves 1

  • 1 banana, (frozen or else with the addition of a few ice cubes)
  • 3 sage leaves (about 1 inch, enough to make 1/2 tsp.)
  • @1 ounces shelled walnuts
  • 1 cup of plain Greek yogurt (can be gluten free)
  • 1-2 tablespoons of chestnut honey, to taste, or grade B maple syrup as an alternative
  1. The night before freeze the banana, so you will not need any ice cubes to make the lassi. later.
  2. Toast the walnut pieces for about 2 minutes and the sage leaves for about one minute in a heavy pan. Then in a spice or clean coffee grinder, grind them to a powder.
  3. Peel the frozen banana and add to a blender. If you didn't freeze the banana, then just add a few ice cubes to the blender. Combine with the yogurt, sage, walnut, yogurt and honey (or maple syrup). Adjust for sweetness. Pour and enjoy.

Comments (6) Questions (0)

Default-small
Default-small
Ozoz_profile

over 2 years ago Kitchen Butterfly

The Queen of all things 'Lassi'. Have a blessed 2012 - this sounds wonderful!

Dsc_0675-x2a

over 2 years ago Sagegreen

Thank you so much, KB. You, as well!

Image

over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

I love this combination--nice to see you back here!

Dsc_0675-x2a

over 2 years ago Sagegreen

Thanks, drbabs!

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This sounds refreshing and healthy - perfect for after the holidays!

Dsc_0675-x2a

over 2 years ago Sagegreen

Thanks, hla. It has a simplicity and complexity all at the same time. Your savory chicken looks mighty tempting.