Almond-date shakes with cardamom and mint & Curried scrambled eggs with tomatoes and spinach

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Two Breakfasts

Almond-date shakes with cardamom and mint & Curried scrambled eggs with tomatoes and spinach

Gluten-Free Friendly, Dairy-Free, Vegetarian

2 Servings, 440 Calories/Serving

5–15 Minutes

Date shakes are a classic Palm Springs treat worth getting to know. Sunbasket’s dairy-free version is packed with protein and flavor. You may never go back to plain old scrambled eggs after you’ve tried them with our custom curry spice blend of fresh ginger, ground turmeric, and ground coriander.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • SHAKE:
  • ⅓ cup almonds
  • ¼ cup pitted dates
  • 3 or 4 sprigs fresh mint
  • 1 cup almond milk
  • ¼ teaspoon cardamom
  • EGGS:
  • 4 pasture-raised organic eggs
  • Sunbasket curry paste (olive oil - fresh ginger - fresh garlic - turmeric - coriander - salt)
  • ½ cup diced tomatoes
  • 2 ounces baby spinach
  • 2 tablespoons fried shallots (optional) (contain soy)

Nutrition per serving

SHAKE: Calories: 210, Protein: 5g (10% DV), Fiber: 7g (28% DV), Total Fat: 12g (18% DV), Monounsaturated Fat: 1g, Polyunsaturated Fat: 0.5g, Saturated Fat: 0.5g (3% DV), Cholesterol: 0mg (0% DV), Sodium: 70mg (3% DV), Carbohydrates: 25g (8% DV), Total Sugars: 15g, Added Sugars (Organic dried cane sugar in the almond milk): 3.5g (0% DV). Not a significant source of trans fat.
Contains: tree nuts.

EGGS: Calories: 230, Protein: 12g (24% DV), Fiber: 2g (8% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3g (15% DV), Cholesterol: 310mg (103% DV), Sodium: 500mg (21% DV), Carbohydrates: 6g (2% DV), Total Sugars: 2g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: soy, eggs.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the shake ingredients

  • Coarsely chop the almonds.
  • Coarsely chop the dates.
  • Strip the mint leaves from the stems.


Blend the shake ingredients

In a blender, combine the almond milk, almonds, dates, mint leaves, cardamom, and 1 cup ice. Season lightly with salt, if desired, and blend until smooth.

Serve the shakes

Pour into glasses and serve.


Prep and cook the eggs

  • Crack the eggs into a medium bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.
In a small frying pan over medium heat, warm 1 to 2 tablespoons butter or oil until hot but not smoking. Stir in the curry paste and cook until fragrant, about 1 minute.
Add the tomatoes and cook, stirring occasionally, until the liquid begins to thicken and the tomatoes are heated through, 2 to 3 minutes. Stir in the spinach and cook until just wilted, 1 to 2 minutes. Add the eggs and cook, stirring gently, until just set but still moist, 2 to 3 minutes.


Transfer the scramble to individual plates, top with the fried shallots, if using, and serve.