This yummy frosty treat is like a combination of a milkshake and a smoothie. It is from Louisa Shafia's book The New Persian Kitchen and is based on a drink called majoon. Though you don't need to use all of the nuts she lists, use at least some! They add a fabulous crunch to the drink. —fiveandspice
Cut the banana into 1-inch-thick slices and place them in a blender. Add the dates, yogurt, vanilla, cinnamon, salt, ice cubes, and 3/4 cup water and blend until smooth. Add an additional 1/4 cup water if the shake is too thick.
Pour the shake into glasses and top with rows of the coconut flakes, almonds, walnuts, pistachios, and sesame seeds, and serve.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.