Cashew Date Shake

Ingredients:

2/3 cup cashew, soaked
6 medjool dates, soaked
1 banana, sliced and frozen
3/4 cup almond milk
1 cup ice
1 teaspoon vanilla bean paste
1/4 teaspoon nutmeg
a pinch of cinnamon
a pinch of salt

Combine all ingredients in a blender and puree until creamy

Date Syrup and Tahini Cake

Ingredients:

4 eggs
1-1/2 cup sugar
1-1/2 teaspoon vanilla
3/4 cup oil
2 cups flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup tahini
1/4 cup date syrup

Beat together eggs and sugar. Add vanilla, salt, and baking powder. Alternately add oil and flour.

Pour cake into parchment paper lined springform pan.

Combine tahini and date syrup and drop by spoonful onto the cake. Swirl the mixture into the cake with a knife.

Bake at 350 for 30 minutes.

Spinach Salad with Dates and Almonds

Ingredients:

4 cups spinach
1/3 cup medjool date pieces
1/2 cup red onion, sliced
salt
1 tablespoon white wine vinegar
2 small pitas, torn into pieces
1/2 cup almonds, roughly chopped
1 teaspoon sumac
1/2 teaspoon red pepper flakes
juice of 1 lemon
2 tablespoons olive oil
1 teaspoon zatar (optional)

In a bowl, combine dates and red onions. Toss with salt and vinegar. Allow to marinate for 20 minutes and discard residual vinegar.

Meanwhile, toast pita and almonds on a frying pan in a little bit of olive oil until almonds are golden and bread is crisp. Remove from heat. Add sumac, red pepper flakes, and salt. Toss together and allow to cool.

To prepare dressing combine lemon juice, olive oil, salt, and zatar.

To assemble the salad toss spinach with date mixture, almond mixture, and dressing right before serving.