Wow. They had us all going for a hike past Monte Sueños, then down the mountain to Shambalabamba. Then all the ladies wanted a tour, yikes! Then we had to hike back up the mountain! Then we ate and the owner, artist Meredith Miller wanted gave us all a tour of Monte Sueños. Yikes. It was so fun, and so exciting, thrilling really, to see her visually beautiful art and her gorgeous land with a profusion of flowers, which gave me life and hope for my own land. I’m tired and happy, and still gotta walk Tiko.
1 T. papaya seeds (or more to taste)
¼ c. papaya
¼ c.red onion
¼ c. cilantro
1 clove garlic
1 ½ T. ginger
2 T. apple cider vinegar
Juice from 1 lime
1 tsp. honey
¼ c. extra virgin olive oil (or macadamia nut oil)
½ tsp. sea salt
Pinch of chili pepper flakes (optional)
Blend all of the ingredients in a blender (except for the oil). Slowly pour the extra virgin olive oil (or macadamia nut oil) into the blender to emulsify.
Yields 1 cup—about 4-6 servings. (This goes fast because there’s a lot of
veggies in it.)
Word of the Day – Doblo – double
Tip of the Day – I double this recipe—if I just have papaya seeds and no papaya, I use ½ avocado–Sue
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