California Date Shake (Plant-Based)

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PSA: this is not a smoothie.

As a California-girl, I’m unsure how I had never heard of a Date Shake until a visit to Frankie & Jo’s in Seattle. The plant-based ice cream shop serves up on ode to the real-deal Palm Springs date shake in a dairy-free, vegan and paleo revival that tastes exactly like its dairy version.

Since my last trip to Seattle, I've been dreaming of Date Shakes, and quite frankly, dreaming of Coachella. In years past, it was right about now that my group of friends would start getting excited, making final prepping for the fun-filled Music and Arts Festival down in the Coachella Valley. It was also the unofficial start of warm weather season.

Date shakes are a well-known Coachella Valley desert. Although I've been to Palm Springs numerous times, I’ve never (officially) tasted these legendary shakes been to Palm Springs. (At least not that I'm aware of!) I heard about their deliciousness from friends, from strangers, from the Insta and Pinterest world. Dates blended into a milkshake? Sounds like absolute perfection. I knew right away that I needed to recreate the date shake at home.

You're going to love this thick and creamy plant-based California Date Shake made with dates, walnuts, and frozen bananas instead of ice cream. It’s dairy-free, gluten-free and plant-based/vegan.

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California Date Shake (Plant-Based)

Gluten-Free, Dairy-Free, Soy-Free, Plant-Based

Recipe makes 2 servings

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What You'll Need

1/4 cup raw walnuts soaked for 2-4 hours

1/4 cup cashews soaked for 2-4 hours

6 Medjool dates pitted and soaked for 10 minutes

1 banana sliced and frozen

3/4-1 cup water

1 tsp vanilla extract

1/4 tsp ground cinnamon

A pinch sea salt

5-7 ice cubes

Tools: High-Speed Blender (I used this brand)

What You'll Need To Know

Once the cashews, walnuts and dates have been soaked, drain and add them to a high-speed blender drained add them to a high-powered blender.

Add in the cashew milk, vanilla, ground cinnamon, salt, and ice cubes and blend on high until thick and creamy, about 60-90 seconds.

Pour and enjoy!

Kale Salad and Plant Based Nuggets

Kale Salad and Plant Based Nuggets

Have you tried air frying yet? I’m a bit late to the whole air frying party, but air fryers work by circulating hot air to make your food nicely crispy. In short, they give you deep-fried food, with none of the deep frying. Win-win, right? For most things, you only need a minimal amount of oil to get the same results as deep fat frying. Better still, some dishes can be made in an air fryer with no oil at all – like this vegan Kale Salad and "Chicken" Nuggets made from soy-free tempeh.

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Sun-dried Tomato & Prosciutto Savory Oats

 

It’s National Oatmeal Day! And, one of my favorite ways to enjoy oats is by making it them into savory oats.

Have you tried savory oats? They are so good! The combination of bone broth, coconut milk and oats make for one tasty start to the day. The sun-dried tomatoes give this dish an umami taste, that is tied together with the prosciutto. I used Prosciutto di daniele, but it is totally optional. This kind of prosciutto is darker in color and sweeter in flavor than prosciutto di parma and compliments this dish very nicely.

 

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Sun-dried Tomato & Prosciutto Savory Oats

Gluten-Free, Dairy-Free

 

What You’ll Need

Sun-dried Tomato & Prosciutto Savory Oats

1/2 cup unsweetened coconut milk

1/2 cup bone broth (I used this brand)

1/8 tsp ground cumin

1/8 tsp dried oregano

San Francisco Salt Co lemon rosemary sea salt, to taste

1 tbsp sun-dried tomatoes

2 roasted garlic cloves

1/3 cup Oat Bran

1 tbs coconut oil

3 sliced mushrooms

Toppings:

Sun-dried tomatoes

Roasted garlic

Capers

Mushrooms

1/4 slices avocado

Green onion, sliced

Prosciutto di daniele.

What You’ll Need To Know

In a high speed blender add in 1/2 cup unsweetened coconut milk, 1/2 cup bone broth, 1/8 tsp cumin, oregano, lemon rosemary sea salt, 1 tbsp sun-dried tomatoes, 2 roasted garlic cloves and blend for about 30 sec.

Over med heat add savory milk mix to a sauce pan and 1/3 cups oat bran and cook for about 3-4 min, staring occasionally.

While this is cooking, in a skillet heat up 1 tbs coconut oil and sautée 3 sliced mushrooms for abut 2-3 min.

Pour oats in a bowl and garnish with sun-dried tomatoes, roasted garlic, capers, mushrooms, 1/4 slices avocado, green onion, and prosciutto di daniele.