I went to a going-away dinner for a beautiful friend of mine, a doctor who is leaving for Mexico. And she stood, delivered a little speech about her thankfulness for the people, then about a gift she’d made for everyone – copies from her wonderful book on chi kung and how to eat correctly for various illnesses. I shamelessly asked her afor a plug for my Chi Kung classes, which she did, Tuesdays at the Mediation Center in town. There were about thirty people there, so it really helped spread the word.
- 1 c. mashed papaya
- 1⁄2 c. coconut oil
- 1 c. coconut crystals or panela
- 2 T. chia seeds, soaked in 6 T. water, or 2 eggs
- 1 1⁄2 c. gluten-free flour, like yucca, oat, quinoa, or platano flour
- 1 pinch vanilla powder, or 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1⁄4 tsp. baking soda
- 1⁄2 tsp. salt
- 1⁄2 tsp. cinnamon
- 1⁄2 tsp. cardamom
- 1⁄2 tsp. ginger
- 1⁄2 c. raisins
- 1/2 c. walnuts
- optional – 1/4 c. cacao nibs or chocolate pieces
- Scoop out the papaya, remove seeds and mash with a fork. Blend with the coconut oil. Gradually add the coconut sugar, creaming well, then the chia mixture or eggs. Add the next 6 ingredients; add to creamed mixture, stirring well.
- Stir in papaya, raisins, and chopped walnuts.
- Spoon batter into a greased and floured 8 1/2x 4 1/2 inch loaf pan.
- Bake in a 350° oven for 1 hour and 10 minutes OR until done.
- Let cool in pan for 10 minutes; remove bread from pan and let cool completely on a wire rack.
Word of the Day – entraga – deliver
Tip of the Day – Eat papayas for papain, as well as the sweet taste. The papain is the main ingredients in digestive enzymes you take to move your digestion along. They help digest everything!