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
banana, (frozen or else with the addition of a few ice cubes)
sage leaves (about 1 inch, enough to make 1/2 tsp.)
ounces shelled walnuts
cup of plain Greek yogurt (can be gluten free)
tablespoons of chestnut honey, to taste, or grade B maple syrup as an alternative
- The night before freeze the banana, so you will not need any ice cubes to make the lassi. later.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Walnuts & Sage