Usually I like to supercharge my smoothies with superfoods in the mornings, but sometimes you have to switch it up! Working with one of my favorite superfood brands KOS, I decided to pack some pancakes with superfoods.
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A green papaya salad has got to be one of my favorite things to order at our local Thai food restaurant. It’s light, fresh, a little spicy and has just enough crunch.
I’ve been on the hunt for green papaya and could only find it at specialty Asian food stores. To make this recipe a little more accessible, I decided to ditch the green, unripened papaya and use an almost ripe small Hawaiian papaya. They seem to be the easiest to find, are a little sweeter and add a great level of flavor.
The trick here is to cut the papaya into tiny little strips also known as a Julianne. You can do this with that setting on a mandolin or by hand.
Make this for lunch, or accompany any Asian style dinner at home. Date night just got that much better!
Serves 2 as a main- 4 as a side
- 1 small, almost ripe Hawaiian papaya, julienned
- 1 cup cherry tomatoes, halved
- 1 cup red cabbage, julienned
- 1 handful bamboo shoots
- 8 green beans, cut in half
- 1 cup chopped peanuts
- 1/2 cup chopped green onions
- 1/4 cup cilantro leafs
- 1/4 cup basil leafs
- 1 tbsp tamarind paste
- 1 tsp maple syrup
- 2 tbsp tamari
- 1 lime, juiced
- 1 tsp chili paste
- 3 tbsp water
- In a small bowl, mix together all ingredients for dressing. Taste for desired sweetness and saltyness. Set aside.
- In a medium size bowl, add papaya, cabbage, green beans, tomatoes and shoots.
- Pour dressing over papaya mixture and toss.
- Grab your serving bowl and scoop dressed salad into the bowl.
- Top with peanuts, green onions, cilantro and basil.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
There’s nothing really better than sitting on my yoga mat infront of my open French doors, writing and drinking one of these yummy lattes.
I love this version, because as a workaholic like myself, I need a little kick from some caffene 90% of the time I drink a latte. I added brewed black tea, and I gotta tell ya, it’s a winner for sure. A great switch up to my daily matcha, this latte will be in my rotation for years to come.
Make it as spicy as you’d like with ginger, or as sweet as you like with maple syrup or honey. Add your favorite adaptogens or whatever your body is currently craving.
This is also great served over ice for those warmer months! Enjoy!
Makes 2 lattes
12 oz brewed black tea
12 oz heated almond milk
1 tbsp turmeric powder
1 tsp ginger powder
1/2 tsp ground black pepper
1 tsp ashwaghanda
1 tsp maple syrup
1 tsp cinnamon
Add everything to your blender and blend on high for two minutes or until frothy.
Serve in your favorite cup and enjoy while reading a great book!
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