I still had some papaya to use up this morning so I opted for another smoothie. I find that papaya makes quite a bulky smoothie because it’s such a fleshy fruit so I think it works best with a mix of milk and water to get a thinner consistency. Getting the right combination has taken me a while but I think this P&T mix works and it’s great to find another use for Tahini other than hummus.
P&T Smoothie (serves one)
- 1/2 a Papaya – deseeded and peeled
- 2 teaspoons of Tahini
- 100ml Coconut milk
- 200ml water
- Some fresh mint leaves (around 6 big ones)
- A small handful of fresh spinach (I put in a little less than I would normally do)
- 2 ice cubes
Blend it all together.
I am intrigued by papayas – they look so exotic but I haven’t quite figured out the best way to eat them. To be honest I find the taste a little odd to eat on their own, yet added to other flavours they bring a lovely hint of tropical delicacy. They are another fruit that I find difficult to buy in the perfect state of ripeness, but at the moment they seem to be just right, so I’m buying them a lot and enjoying experimenting with them. This bowl is an easy one to prepare the night before and I love the mix of papaya with coconut – it seems the perfect tropical match.
Papaya Oaty Coco Bowl
- 1/2 Papaya (peeled and the seeds removed)
- 200ml coconut milk
- 40g oats
- 25g raisons
- 1 tbsp. chia seeds
- 1 dessert spoon desiccated coconut
- Pumpkin and sunflower seeds
- Shredded coconut
The night before – blend the papaya with the coconut milk. Add this mix to the oats, raisons, chia seeds and desiccated coconut. Stir well, cover the bowl and put it in the fridge overnight. It will soak up all the liquid and look like a bircher muesli when you take it out.
I prefer mine at room temperature, so I tend to take it out of the fridge, take the dog for a walk and then come back and eat.
Add your topping just before eating – I like to add some crunch so a mix of sunflower and pumpkin seeds works well, together with some shredded coconut.