Culinary Adventures + Preserved Lemons

You know that saying “When life gives you lemons…” ?

Image

Months ago, I had a super amazing dinner with Jonathan (my boyfriend),  at a Moroccan restaurant here in the city.  The appetizer we ordered was something similar to a spanakopita, pretty heavily spiced and containing tiny pieces of preserved lemon. It was divine. So amazing, so tasty, just so good.

Image

The meal reminded me of a Moroccan themed dinner party I was a part of year(s?) ago. One of the recipes a friend of mine was creating for the meal, involved preserved lemons. She had looked up ways to make them, finding that ultimately there was just not enough time. Preserved lemons need to age, to preserve. The longer they are left, the better – with a minimum of two months before cracking the seal for the first time.  We ended up finding a deli style counter in a Mediterranean shop that sold preserved lemons like a typical North American grocer would sell sliced sandwich meat.

Image

Calgary is home to a plethora of different cultural areas, many many different ethnic grocery stores – resulting in a basic unlimited supply of knowledge surrounding food. The folks working behind the check out counter of the little mom ‘n’ pop shops are so helpful, so willing to give you absolutely every bit of information – whether that be on a specific dish from their country, or about their own personal journey. It’s amazing. If there are small ethnic grocers near you, I strongly urge you to go! The wealth of knowledge is incredible, the people are heart warming – and equally heart warmed by someone of a different culture wanting to learn from them. It’s a beautiful way to spend an afternoon.

Image

Preserved Lemons
two 500mL jars worth

5-7 Lemons
1 Cup High Quality Salt
1 Cup Warm Water
1/2 Cup Lemon Juice
2 Cinnamon Sticks
3-4 Star Anise
8 Peppercorns
Sterilized 500mL Glass Jars

Scrub the lemons, you want them nice and clean because you’ll be eating the rind. Slice the lemon into quarters, keeping the fruit in tact – not cutting the full way to the bottom.  The lemon should still be whole, just sliced open into four parts. Fill the middle of the lemon with salt, then pack it into the bottom of one of the jars. Continue with the rest of the lemons. Add four peppercorns, one cinnamon stick, and at least one star anise to each jar. You should have enough to make two jars, depending on your lemons you may have extra. Using the lemon juice first, add half to each jar, then add in the water, topping up the jar to be filled to the shoulder. Add in another few tablespoons of salt, and seal. Leave in a dark, room temperature place for a minimum of two months. Tip each jar upside down and give it a bit of a whirl every few days to ensure the salt dissolves.

*Preserved lemons are great in a pilaf, mixed into quinoa with veggies (especially good with spinach), couscous – and well, basically any grain dish. They pair well with roasted potatoes, once roasted dress with fresh pepper, oregano and thinly sliced preserved lemon.  Goat cheeses, olive spreads, oh man just use your imagination! So many uses! But keep in mind, they are salty!*

Image

Advertisements

Orange & Lavender Vanilla Bliss

Image

I saw something while grocery shopping recently that made me so excited. Tiny little loves. Kumquats! Incredibly cute, perfect for a pucker. I decided to buy a handful of them (of course), then when I got them home I wasn’t really sure what to do with them. I mean, curd came to mind – some kind of a vegan curd. Maybe not a vegan curd.  They were too cute and would be way too much work to try to juice or smoothie them. Dehydrate, well maybe – but I figured I should at least try to make something with them before I go sucking the moisture out.

Image

Eventually, many serious puckers later – I decided to zest the heck out of them, and simply mix them with the abundance of other citrus in my fridge.  Citrus that I had been planning to make a little vegan cake with, a raw cheesecake. Creamsicle style.  No big deal, just a layer of smooth and creamy vanilla topped with a punchy orange lavender layer.  No swirling, no extras, just simple summer-style creamsicle flavor. Not that it’s summer… or even anywhere close – but hey.

The subtle floral aroma coming from the lavender really pulls it all together for me, sort of changes the childhood favorite to a more adult, more classy option.  Not that there is anything wrong with amazing orange creaminess on a stick, but there is just something so so satisfying about slicing into a cheesecake. You know?

Image

Orange & Lavender Vanilla Cheese Cake

Crust

1.5 Cups Almond Meal
1/4 Cup Macadamia Nuts – Soaked for 30 minutes
3-4 Tbsp Plant Based Milk of Choice
1/4 Cup Coconut Oil – melted
3 Tbsp Lucuma Powder
Pinch of Dried Vanilla Bean Powder
Pinch of Himalayan Salt

In a blender or food processor, pulverize the soaked macadamia nuts, milk and melted coconut oil until it forms a thick cream. Transfer to a bowl and add the almond meal, lucuma,vanilla and salt. Mix until it forms a dough. Line a spring form cake pan with wax paper, then firmly press the crust mixture down into the bottom. Try to make it as even as possible, place in the fridge to set while preparing the rest of the cake.

Vanilla Layer

1/2 Cup Coconut Cream
2 Vanilla Beans
1/4 Cup Plant Based Milk of Choice
1/2 Cup Coconut Oil – Melted
1/3 Cup Raw Honey
2 Cups Cashews – Soaked for at least 4 hours

Using a sharp knife, slice the vanilla beans in half and gently scrape out the seeds. Place both the scraped seeds and the whole bean to a bowl and cover with coconut cream. Allow the coconut cream to infuse for at least 15 minutes. Meanwhile, in a high speed blender, blend the soaked cashews with the plant based milk, adding the coconut oil once it has cooled and following with the honey. Remove the whole bean pod from the coconut cream, leaving the seeds, then add the coconut to the cashew mixture. Pour over the prepared crust.

Orange & Lavender Layer

1/2 Tbsp Lavender Flowers – Dried
1/2 Cup Coconut Cream
1 Cup Macadamia Nuts – Soaked for 30 minutes
Zest From 1 Large Orange
1 Cup of Fresh Citrus Juice
(I used a combination of kumquat, blood orange and navel)
2-3 Tbsp Raw Honey

Using a pestle and mortar, crush the dried lavender flowers until they are soft. Place them in a bowl with the coconut cream and set aside. Using a high speed blender, blend the macadamia nuts with the orange juice and the honey. Allow the mixture to come together forming a thick cream, then add the coconut and continue blending. Transfer to a bowl and stir in the zest before pouring over the vanilla layer. Place the cake in the freezer for 3 hours, or over night.  If allowing it to set up over night in the freezer, take it out 2-3 hours before serving.

Image

Carrot Pappardelle with a Middle Eastern Twist!

Image

Growing up, I absolutely loved pasta. I loved it! Spaghetti drenched in tomato sauce and covered with melty cheese was one of my favorite meals before school in the morning. When asked what my favorite food was as a kid, my answer would always be pasta. That love transferred over when I started working in restaurants, ordering pastas for my lunch and dinner break.

These days, I still love pasta – but I’m more likely to be found curling up with a bowl of the veggie variety. Not quite as steamy hot and pillowy soft, but it sure doesn’t leave you feeling heavy and bogged down inside!

Image

Nope, in fact veggie pasta leaves you feeling satisfied! Perfectly satiated, and with none of that so-full-your-back-hurts kind of finish (thank goodness). The bonus, is that you get all the vitamins and minerals from the raw vegetable and don’t need to worry about your digestive system being confused by the wheat! No sticky gluten, no preservatives or additives, just real goodness.   I have tried a number of different vegetable options for making pasta, I enjoy zucchini for thin noodles; celeriac for thicker noodles, and carrots work so incredibly well for a wide pappardelle type noodle! So easy, so fresh.

Image

When I was a kid, I couldn’t stand carrots.  I was good with things like broccoli, but for some reason I just could not get down with carrots. I had it in my head that I didn’t like them, so I would over-chew them. Weird, right? Yeah, it gets better.  I would over-chew them to the point they would swell, picture it.  Okay, maybe they didn’t swell for real, but that’s exactly what it felt like when I tried to swallow the then massive amount of pulp in my mouth. For years and years I would refuse eating carrots, telling whoever was trying to feed them to me that they would swell in my mouth and cause me to choke.  Now that I am an adult and able to find interesting ways to eat these tapered orange roots, I enjoy them thoroughly! No more insane pulpy mouth swelling for me!

Image

Two power houses that make this carrot pap so filling and energy lifting are sprouted chickpeas & lentils. Sprouts are a fun and suuuper simple way to add the life force into any dish. A true enhancement to a raw bowl, a cooked bowl, or gosh just to grab a handful!

Image

Finally! The secret is in the sauce. Really. It’s sweet, tangy, earthy and has a distinct herby finish. Packed full of anti-inflammatory, anti-viral, anti-everything, digest stimulating, taste bud tingling…   get it? It’s packed full of awesome. Really!  Za’atar is a grouping of different herbs and sesame seeds very commonly used in Middle Eastern cuisine. The biggest flavors in a typical za’atar mix are sumac, thyme, and roasty toasty sesame seeds; other lovely additions may be oregano, basil, citrus peels and sometimes (as seen above) chunky sea salt. The combination is heavenly, both on the nose and the tongue.

Image

Carrot Pappardelle 

5-6 Carrots
1-1.5 Cups Cherry Tomatoes
Handful of Fresh Basil
1/3 Cup Lentil & Chickpea Sprouts
1 Tbsp Sunflower Seed Butter
2 Tbsp Apple Cider Vinegar
1 Tsp Maple Butter (or 2 Tbsp Maple Syrup)
1 Tbsp Warm Water
1 Clove of Garlic
1 Inch Knob of Ginger
1 Turmeric Finger
1 Tsp Za’atar Blend

Using a veggie peeler make thin slices of carrot, trying to keep each strip in a long ribbon. Put in a bowl and set aside. In a smaller bowl, mix together the sunflower seed butter, apple cider vinegar, maple butter and water. Stir until combined and smooth. Using a zester or a fine grater, grate the garlic, the ginger and the turmeric over the sauce bowl, stir in the za’atar and mix well. Pour the sauce mixture over the carrots, slice the cherry tomatoes in half and add them to the bowl. Allow the mixture to sit for at least an hour, the flavors will be better the longer they mingle. Shred the basil with a sharp knife or by hand and garnish the top of the dish. Add the chickpea & lentil sprouts before serving.

Image

Raw Rainbow Wraps

Image

One of my favorite things to eat as I entered my twenties was a really garlicky, spicy falafel wrap.   The combination of flavors, the balance of nutritionally dense vegetables – both fresh and fermented, and the crisp crunch with every bite.  I loved it. I still do, although I definitely have it a lot less frequently these days.  One of my favorite parts of a perfectly wrapped falafel is the pickled purple cabbage and turnip. The purple, it really adds something for me.  There aren’t many places that add such a strong purple punch to their foods, especially places that are typically more “main stream”… not around here, anyway.

I figured this weekend, that I could create a raw version… one that is packed with nutrition, fermented awesomeness, protein and the added element of healthy living food.  I wanted it to have a somewhat Asian flavor,  reminiscent of a traditional lettuce wrap, with that strong punchy purple.

Image

The only real problem, was that I had a very limited window of time available in which to create said wrap.  Driving home from hiking in Canmore, I weighed my options… Either make a real falafel, or improvise with something a bit quicker.  Something a bit quicker won the debate.  Something a bit quicker… turned out so totally awesome.

Image

The fillings for my beautiful, punchy purple wraps have a few key, but very simple ingredients that showcase each flavor component without overpowering one another. A delicious mix of spiced walnuts, fresh cherry tomato and avocado salsa, sprouted green lentils and sprouted chickpeas, golden beet noodles, and a simply divine vegan sauce.   Using fresh citrus juice and zest in the salsa, perfectly sweet honey, warm sesame and spices with the walnuts, and super alkaline umeboshi paste in the finishing sauce….  all adds well complimented flavors and super nutritional powers to the whole meal.

Image

Sprouting the lentils and chickpeas will take two days, so make them ahead if you don’t typically have sprouted beans & legumes handy.

Sprouting is so incredibly easy, and the health benefits attached to eating whole, living, enzyme rich legumes and beans is just amazing.  To sprout lentils & chickpeas, simply rinse and soak them overnight in filtered water. Rinse again in the morning, then drain. Place them in a sprouting tray, or a jar with cheesecloth fastened over top of the opening. Allow them to sit in a dark place like a cupboard, for the day, rinsing again before bed… Be careful not to break off any of the sprout tails that have formed. Follow the same steps the next day, once there are centimeter length sprout tails popping out of each chickpea and lentil, you’re good to go!

Image

Sweet & Spicy Walnuts

1 Cup Raw Soaked Walnuts
3 Tbsp Shichimi Togarashi (Japanese Seven Spice)
2 Tbsp Raw Honey

Smash, crush, or pulse the walnuts until most of them have been broken at least once. Mix all ingredients in a small bowl and set aside.

Tomato Avocado Salsa

1 Cup Cherry Tomatoes
1 Avocado
2 Green Onions
1/2 Lime
Szechuan Pepper*

*If you do not have Szechuan peppercorns, sub black pepper and a touch more lime.

Chop the green onion, cut each cherry tomato in half, cube up the avocado and mix all three ingredients into a small bowl. Zest the lime, then squeeze out the juice, adding both to the bowl. Add fresh ground Szechuan pepper to taste and set aside.

Creamy Umeboshi Sauce

2-3 Tbsp Sunflower Seed Butter
1/3 Cup Warm Water
1/2 Tsp Umeboshi Paste

Stir all ingredients together in a bowl, adding water a touch at at time until the sauce is liquid enough to pour off of a spoon.

Image

Raw Rainbow Wraps

1 Head of Organic Purple Cabbage
1 Golden Beet
Tomato & Avocado Salsa
Sweet & Spicy Walnuts
Creamy Umeboshi Sauce
Fresh Basil

To assemble – cut the head of cabbage in half, this makes for smaller wraps that are more manageable.  Using a spiralizer or a hand peeler, twirl the beet into thin noodle like strips.  Prepare the Tomato Avocado Salsa, the Sweet & Spicy Walnuts, and the Umeboshi Sauce. Layer the beet noodles, then the other assorted toppings, finishing with the Umeboshi sauce and some fresh basil.  Fold up the bowl like cabbage head and sink your teeth right in!

Yum!  Enjoy!

Lemon Macaroons… the perfect blend of sweet and tart!

Image

Yum.   Really….  seriously… yum!

I have made macaroons a grand total of twice.. ever.  Once cooked, and I didn’t like them at all – and these ones.  Which are divine. An exceptional blend of exotic coconut, tart lemon and raw honey.  They are just perfect, especially for the summer season.

Image

Coconut is so super healthy, especially for those following a vegan diet as vegans can often be lacking medium-chain fatty acids. Coconut is antiviral and can be particularly helpful countering viral flare ups in those with a lowered or compromised immune system. Coconut is antimicrobial, antifungal, and boasts a high antioxidant content, all around just a fantastic tropical nut.  I recently purchased a jar of raw coconut butter, as well as my typical raw coconut oil…  the smell of that butter, oh my…  it’s so rich and beautiful.   I feel so lucky that my store shelves are every week becoming more and more stocked with amazing raw finds like that.  The awareness that is reaching people all over, encircling anyone who is willing to listen – it’s perfect.  Being able to choose between raw, unrefined, natural foods.. and processed foods.  Having the literature readily available whether in print, or online about what heavily processed foods do to the body, and having science to back it up.. it’s so helpful.  I think that the combination of dollar voting for organic, whole, raw, ethical, local etc… and the abundant information available virtually everywhere is an amazing start to a nourishment shift. A food shift.  A life, humanity, planetary shift.  I love it!

Image

Lemon Macaroons

1 Cup Raw Almond Meal
1 Cup Raw Dried Coconut Flakes (plus a bit extra for rolling)
4 Tbsp Raw Coconut Butter
2 Tbsp Raw Coconut Oil
1 Lemon
2-4 Tbsp Raw Honey

As with lots of raw treats, assembling these macaroons is incredibly simple. If your almonds are whole, blitz them in a food processor until they are finely ground. Zest and juice the lemon. In a large bowl mix the almond meal, lemon zest, coconut flakes, coconut butter and coconut oil. The mixture will be a bit crumbly – then add the lemon juice. The addition of the lemon juice will obviously moisten your mixture, then begin adding the honey 1 tablespoon at a time. I’d suggest tasting after 2 tablespoons of honey, depending on whether you are wanting a sweet or more of a tart treat.  Once it’s to your desired sweetness, form into small bite sized balls and roll in a touch more dried coconut flakes. Sit them on some wax paper in the fridge to firm up.  Store them in the fridge if they are not going to be used right away.

Image

Rainy days call for citrus and chocolate

Image

I love …   Blood Oranges.  Actually, I really really really… love blood oranges.  It makes me so happy to see them tucked in among the other citrus fruits this time of year.  They are so flavorful, so juicy… such a treat! The dramatic color of both the peel and the flesh are a welcome change to the typical orange. Anything with color just brightens my day, a sensational citrus just brightens it that much more.   Needless to say.. I’ve recently purchased a lot of them.

Image

Looking out my patio last night, watching the incredibly large snow flakes… turn to sleet.. turn to rain.. then back to snow.  I decided it was high time for a pick-me-up! With the abundance of blood oranges in my fruit bowl, and a massive amount of cacao powder in my fridge.. I figured it would be an excellent morning spent – whipping up a raw cheesecake! So that’s exactly what I did..  Slowly… all morning… First the base, then some silky raw chocolate to dip my blood oranges in, and finally the cashew filling.

Image

I find that a lot of the dessert type things that I make…  I can never finish myself. Rarely do I eat more than a serving.. Taking the idea from all these gifters who are making salads in jars…cakes in jars.. muffins in jars….  Why not a cheesecake in a jar? It’s easy to transport! It’s individually portioned!  It worked perfectly. I highly recommend doing something like this for dinner parties, I am sure going to remember it for the next one I go to. So cute, and less fuss.

Blood Orange & Hazelnut Base

1 Cup Raw Hazelnuts
1/4 Cup Flax Seeds
1/4 Cup Grated Young Coconut Meat
5/6 Pitted Dates
3 Tbsp Blood Orange Infused Avocado Oil
Juice from 1 Blood Orange

You can typically buy young coconut meat either frozen, or still in the coconut. It works well to buy it frozen and grate while it’s still frozen for coconut flakes.  Do this, and then leave the coconut out to thaw for the filling. Put everything in a food processor and blitz until the mixture is sticky and well chopped.  Some texture is good, but big chunks are not so much what I would be aiming for. Be sure to notice how lovely and aromatic the blood orange is…. and the pinky hue it lends to the mix! Firmly press the base mixture into the bottom of a few small canning jars (or whatever you’re using to hold the cheesecake), and place them in the fridge to set.

Image

I mentioned it was what I did all morning… slowly.  Slowly because I absolutely savour everything about peeling citrus fruits. I love the burst of aromatic awesomeness that comes from piercing the skin, peeling it slowly…  letting all those little pockets of essential oil burst open. It’s beautiful. It’s literally sunshine on such a gloomy day! I sllloowwwlllyyy peeled my blood orange, slowly pulled apart each segment… noting that some were very purple, some went from a pink to purple, and some even had a bit of a greeny tinge. Such a mindful and relaxing way to enter the day! If only I always gave myself time for such simple pleasures…. if only we all did!

Image

On to the raw chocolate!  I have had a constant eye out for cacao butter for about a year now, you can’t always find it at community… but it seems lately they are stocking it more and more. Raw chocolate is one of the easiest and seriously satisfying things you can make at home, provided you can find the ingredients to make it.  If you’re looking for a specifically raw version, be sure that you find a fully raw cacao butter.  The beans are fermented, and dried, then typically heat processed in a roaster..  You can find raw cacao, where they have slowed the process down and do not let the temperature reach high heat – this will generally make it more expensive.  Not that the price tag will necessarily mean it is in fact a raw variety.

Cacao were at one point so valued (somewhat like our favorite spices), that they were traded as currency in Mexico. I find little bits of historical information like that to be fantastic. It makes me crazy that our world is driven by money and material things…. when historically all trading revolved around little earth gems. Spices, beans.   Things we have since lost our love for…  Sure, everyone has pepper in their house somewhere, but no one knows where it came from. No one asks.   Okay maybe I am generalizing…. but not many people ask.  This is partly why making raw chocolate is so special to me, it’s completely back to basics. Back to using things I can pronounce, and have an understanding of how it came to be.

Simple Raw Chocolate 
for dipping & topping

1/2 Cup Cacao Butter
Just Shy of 1/2 Cup Raw Cacao Powder
1.5 Tbsp Raw Honey
(Agave or another raw sugar substitute would work as well)

Now, I like my chocolate bitter.. If using just shy of 1/2 cup of cacao powder would be too bitter for you, start with 1/3 and see how it tastes. Melt the cacao butter gently by putting it in bowl inside a larger bowl of hot water. Keep the melting process slow so the nutrients in the butter don’t dissipate. That is the point of raw, right? : )…  Once it has melted, add the honey and cacao powder, whisking until combined.  Now, since the chocolate was melted gently, you don’t need to wait long for it to start firming up. You can basically dip the orange segments within a minute or so.  I chose to only dip half, but do whatever you feel!

Image

Once the oranges have been dipped, let them sit on some wax paper to set. Put the bowl of chocolate back into some warm water to make sure it stays liquid until you’re ready to finish using it.

Chocolate Cashew Cheesecake Filling

1 Cup Cashews – Soaked for about 3 or 4 hours
1 Cup Young Coconut Meat
1/2 Cup Love Water (non dairy milk or otherwise filtered water is fine)
1/2 Cup Raw Cacao Powder
Juice from 1 Lemon
1/2 Cup of Raw Coconut Nectar

Get the trusty blender ready… add in the cashews, coconut meat, lemon juice and love water; blend away until it is completely smooth and creamy. Once it’s at your desired creaminess, transfer to a large bowl.  Slowly add in the coconut nectar and cacao powder and fold very gently with a large spatula. Once it is fully incorporated, taste it.  Again, I like my chocolate on the bitter side, so if you’re looking for a sweeter version – add more sweetener.  Take the jars (or parfait cups… pie plate.. whatever you’re using) from the fridge and gently spoon in the filling. If you’re plating or eating these little lovelies right away then go ahead and fill fairly close to the top, if not and you are in fact using jars – make sure you leave enough space for an orange and for the lid!

Image

Top with remaining liquid chocolate and arrange your orange segments last.

Image

These little pots of chocolatey bliss are slightly bitter, with the perfect amount of sweet orange flavor from the base!

Image

A delicious new spin!

I really enjoy it when I try to create a spin on something that used to be a favorite… and I end up totally loving it!  One of my all time favorite things used to be smoked salmon, and lately I have been craving it quite a bit.  Seeing as I am still on board with my February goal of leading the most vegan lifestyle I can, smoked salmon no longer holds a special place in my kitchen.  I figured, while passing some wondrous tropical fruits in the market this week, that I could make up… a mock salmon lunch. Something that would be equally as satisfying (and turned out to be way more so)….  something (primarily) raw, vegan, and with only a few simple ingredients.

Image

I was imagining an open faced sandwich I ordered once while on a trip to Quebec City.. I was instantly back on that little terrace, overlooking the beauty and culture in all the old buildings.  The power of memory! I tell you! The funny thing, there was nothing actually spectacular about this sandwich, it was very typical.  Bagel, cream cheese, smoked salmon, red onion, capers..   the usual.  It was the romance of my surroundings that made it so special to me, that coupled with the flavors in my lunch to make such an incredible memory.

Image

I decided to make a nut cheese, but with macadamia nuts instead of my usual go to – cashews. Partially because I was going to be using a tropical fruit, and this buttery nut is the perfect companion seeing as it’s about 70% fat. I read somewhere a while ago that one pound of macadamia nuts is approximately 3500 calories.. Wowza!  But mostly I reached for them because I wanted to use something different.  It was going to be a spin on a classic, I might as well use ingredients I don’t always go for, right?!

Image

Grains of Paradise, one of my new favorite spices… Adding some floral and yet peppery kick to my macadamia cheese with these little gems, nicest combination ever! Not surprising that I would like them so much… being that they are related to cardamom. Grains of Paradise are native to the tropical coast of West Africa, so they fair well with my other somewhat “tropical” ingredients.  They’re such a beautiful seed, ranging from a rich chestnut color, to some that look even slightly purple…  then when ground they turn into a grey, almost white powdery dust. So gentle and wonderful, they certainly have an appropriate name!

Image

So it’s really very simple, nothing unusual if you’ve ever made a nut cheese…  a bit of lemon, both juice and zest for depth of flavor. Perfectly named seeds for some warmth and notable floral scent…  a wonderful combination. Really.

Macadamia Cream Cheese

1/2 Cup Macadamia Nuts – soaked for an hour and a half
Juice from 1/2 a Lemon
Zest from 1/2 a Lemon
1 Clove of Garlic
1/4-1/2 Tsp Fresh Ground Grains of Paradise
Pinch of Himalayan Salt
About 1/3 Cup Unsweetened Rice Milk
(Honestly.. I just poured it in without measuring, but it would be about that much…  And any dairy free milk would work!)

So simple! Toss everything in a blender, and whirl until smooth and creamy!

Image

One of my very favorite things about papayas – are the seeds. Maybe this isn’t such a shock because I do have such a strong love for spices.. for sprouting..  for planting… but seriously. The glow on those bad-boys is outstanding!  I personally find the medicinal benefits of papaya to be amazing, I wish that we had them more readily in Alberta! The one down side is that we typically get tropical fruits that are either so under ripe.. or so over ripe, (my assumption is) a lot of people don’t know what to do with the fruit in either state so they don’t try working with it.  I don’t like buying things that have had such a long journey… but they just pack such a healthful punch! They are a great tonic for the lungs in Chinese medicine, and are therefore really helpful for asthma. They’re ability to topically heal wounds is astounding, they are anti-carcinogen, anti-tumor. High in vitamins….  high in digestive enzymes.  Seriously, if that doesn’t sound like a superfood….

Image

Open Faced Papaya Carpaccio Sandwich
Serves Three

3 Pieces of Organic Super Dense Rye Bread
(use raw sprouted bread to be a completely raw meal)
Handful of Arugula
1 Papaya – Sliced Carpaccio style (thinly)
Handful of Alfalfa & Clover Sprouts
Macadamia Cream Cheese

Basically, build your sandwich with whatever you like! These were my choices, but something like lime juice, sprinkling of seeds, and spinach would be lovely as another option! I made some simple layers, covering the rye with a generous amount of the macadamia cream cheese, arugula, papaya, sprouts, and finishing with some of the papaya seeds for an extra bit of bite!

Image