Sips

 There has always been something about papayas that called to me. Perhaps, since I grew up in the four seasons of the northeast with its extremes, I never saw one until my early twenties. Subsequently, I have had the good fortune to travel to tropical locales and have seen this umbrella-looking tree in jungles, yards and plantations budding with flowers and ripe with fruit. Originally from the area of Caribbean they are now at home throughout the tropical belt of the world, and wherever my kitchen is set-up.

Low on the glycemic index with vitamin A, B and C, which help promote a healthy immune system as well papain, an enzyme that helps with trauma, allergies and digestion. Plus they are high in fiber helping create a satiated feeling. These tropical treasures are low acidity advancing a more neutral PH, which translates to a more neutral milk supply. A bit exotic perhaps for some, but invite them in and this stranger will find a its place right along with apples, oranges and blueberries.

Papaya Smoothie – yields aprox. 3-cup

1-ripe papaya – peeled and seeds discarded

½-inch piece ginger – peeled, and roughly chopped

6 to 8 ice cubes

1-cup water

1/8-teaspoon lavender (optional)

Place ingredients into the blender, and process until smooth.