A winter lassi

By Sagegreen
December 30, 2011
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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.

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