I’ve never celebrated Ramadan abroad. Always here, at home. However, I relish the stories of others. Stories of the whole city celebrating. Families coming together. Cities being decorated with lights. Stores staying open later – or all night to accommodate fasting shoppers. I can’t help but to wonder what it would be like… if Target were open just a bit later. If I could plan a trip to the grocery store not when it was 77 degrees (the coolest temp of the day), but at night, when I am satiated and less likely to buy a cart full of things I will struggle to consume. Sigh.
Not too long ago a friend was reminiscing about refreshing banana date smoothies (or juice maybe – I was sold after banana date…) in Cairo. Genius. What a perfect suhoor item. Cool and refreshing in this miserable heat, yet packed full of deliciousness. Definitely a winner, I will be making this again!
I don’t know if this is the same type of banana date smoothie one would have in Cairo. But I enjoyed this version of it, I hope you do too.
Banana Date Smoothie
serving size: 1
1/2 cup yogurt
1/4 cup chopped dates
1 ripe banana
4-6 cubes of ice
combine ingredients in a blender and blend well
Recipe notes: I had a good amount of runny yogurt on hand (see previous post) so I used 3/4 cup yogurt and no milk. I also skipped out on the ice, personal preference, I know, it’s odd. Be sure to use soft dates, or dates that have been soaked. I saw in another recipe to soak dates in coconut water and then to add both the soaked dates and coconut water to the mix – if anyone tries this method, let me know how it goes. The dates I used were not the standard red box California Medjool dates. I had some drier variety on hand, and they didn’t puree as smoothly as I had hoped. However, I blame the dates and not the recipe!