I went back to school last year to study something I love. School always felt rote before, and now it’s exciting.
I made these enchiladas on a study break. They were a good choice because the prep part is very short, and then you can put them in the oven and get back to work. Make sure your notes are out of the way while you’re doing this. My flipcards definitely have some enchilada sauce on them now. Whoops.
They have a warm, smokey flavor that is perfect for fall. I want to keep on talking about them, but I have mid-semester exams next week, so I gotta get goin’.
P.S. I chose habaneros as a garnish since they look like cute little pumpkins. They are not fun to eat straight-up, despite the colorful appearance. If you have young kids around, please make these without the garnish. They are awesome enough on their own. Thanks.
for the enchiladas
- 2 cups of quartered Brussels Sprouts
- 2 - 3 smallish white potatoes, cubed
- 8 corn tortillas
- pinch of seasoned salt
- 1 tbsp coconut oil, melted
for the enchilada sauce
- 1 cup unsalted vegetable broth
- 1 cup pumpkin puree (not the pie filling)
- 1 medium-small garlic clove, microplane grated
- 1/2 tsp salt
- one 7-oz can of chipotle salsa (you can find it right next to the canned chipotles. do not use whole chipotles for this recipe)
topping (all optional)
- 1 cup of shredded sharp cheddar
- 1/2 cup plain Greek yogurt
- 1 avocado
- 3-4 habanero peppers
- Preheat the oven to 425.
- Place the sprouts and potatoes on a baking sheet and toss in the coconut oil to coat. Sprinkle with the seasoned salt.
- Bake for 20 min, turning halfway through.
for the salsa
- Stir together the vegetable broth, the pumpkin, the garlic, salt, and chipotle salsa until well combined. Taste and add a pinch more salt if you need to. Set aside
- Put the corn tortillas in the oven for about a minute until the get just a little toasty, but are still malleable.
- Fill the tortillas with the veggies and roll them up. Double up on the tortillas --- two tortilla per enchilada. Stuff them so you can't roll them all the way.
- Place in a one-quart casserole dish and pour the sauce over. You might have leftover sauce.
- Sprinkle cheese of top and return to the oven
- Bake at 425 for 15-18 minutes until everything is all bubbly at hot
- Serve with Greek yogurt, avocado, and plenty of love.
Only three ingredients. And one of them is salt.
Even though I’m now mumble mumble years old, my mom still likes to send me stuff. No complaints here! Her packages are invariable and predictable: A little note and a granola or nut bar of some sort. She really likes nut bars. She occasionally sends me face cream. I’m going to use the cream and ignore the “you really should moisturize more often” implication. Ugh….because, you know, I probably should moisturize more often.
Anyways, last time she sent me something, it was these two little packages of
sesame snaps, with strict instructions to share them with my husband. I tried mom, I tried. I was pizza night around here.
I put the snaps in the cupboard and forgot about them. Later, I was rooting around trying to find something to go along with some chocolate chips. Chocolate is wonderful all on its own, but it’s also wonderful with other stuff, too. Such as sesame snaps!
These are the kind you buy at Walgreens, and they are only 99 cents package. I know, because after I ate the ones my mom sent me, I went to go get more. So this recipe is easy and cheap. Ding ding. Winner! They come together very quickly. The only thing you even have to worry about is keeping vigil over them when they are under the broiler. Don’t even shut the oven door. Keep your eyes fixed on them the whole time (which is all of 30 seconds to a minute at most).
I try – ahem – try to send my mom something back. The last thing I sent her was a little travel coffee mug, which she immediate noted was not dishwasher-friendly. Sorry? I thought it was cute. Anyways, I think she would love love these, so I think it’s high time I sent her another care package. Very few things say love like chocolate, don’t you think?
Chocolate Sesame Candy Bars
- Three packages of Nice! sesame snaps (8 snaps in each package)
- One cup chocolate chips
- About 1 tsp fine flake salt
- The snaps have a fluted side and a flat side. Lay 12 of the snaps fluted side down on a baking sheet.
- Carefully place the chocolate chips on the flat side of the snaps. I was able to fit 14 chips on each snap.
- Broil the snaps for about 30-60 seconds, keeping a close eye on them. Don't let the chocolate get too melty...just tacky and shiny is good. Don't even close the oven door.
- As soon as you remove the snaps from the oven, sprinkle a little salt over each snap, and top with another snap, fluted side up this time. Press down a little to make sure they stick.
- Allow the chocolate to harden and cool.
You can bite into these...but it's better to break them first. :)
p.s. Nice! didn’t pay me to say this. I just enjoyed the product and wanted to share.
It’s apple time!
I’m sure you’ve been seeing lots of apple donut recipes lately. There’ s a reason for that, you know. Apple donuts are classic. One of the things defines a classic (recipe, song, outfit, story et al) is that you can spin it many different ways and yet it remains timeless.
These are made with oat flour and fresh apple sauce and dates. I’m in love with the apple glaze here — sweet and sticky, a perfect compliment to the gentle walnut crunch.
I’m including the apple sauce recipe, not because I think you’re a moron who doesn’t know how to make apple sauce. I know you can make sauce. But everyone’s ideal apple sauce is different – I normally like mine spicy and chunky, eaten cold with yogurt – so I’m just sharing what works best for this particular donut.
Apple Glazed Apple Donuts
- apple sauce
- 3 granny smith apples, peeled, cored, & sliced
- 1 cup old fashioned oats
- 1 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 10 dates
- 1 tbsp vanilla
- 3/4 cup applesauce
- 1/4 cup almond milk
- glaze and topping
- 2 1/2 tbsp applesauce
- 2 tbsp packed brown sugar
- 1/4 tsp cinnamon
- small handful of chopped walnuts
for the apple sauce
- Place the apples in a small saucepan with about an inch of water. Cover and cook over medium heat 16-18 minutes. Stir the sauce and turn off the heat. Allow to sit, covered, for about 18 more minutes. Remove from burner and puree till smooth. Allow to sauce too cool before continuing. The sauce can be made a few days beforehand, if you like.
for the dohnuts
- Grind the oats to a smooth and silky flour and set aside
- Place the dates in a small bowl, and cover with 1/3 cup water. Microwave 3-4 minutes. Do not drain the remaining water. Puree to a paste. Set aside.
- Combine the oat flour, cinnamon, salt, and baking powder.
- Combine the apple sauce, almond milk, vanilla, and date paste.
- Combine wet and dry ingredients.
- Preheat oven to 425.
- Divide the batter evenly in a 6-ring donut pan.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
for the glaze
- Combine the apple sauce, brown sugar, and cinnamon. Lay the top of the donut down in the glaze to coat it. Sprinkle with chopped nuts. Enjoy
These are technically pumpkin spice tagalongs, but I really like the way Fall Spice sounds. Fall is the spiciest season, don’t you think? Chili, baked apples, gingerbread…even the leaves look spicy. These cookies fit right in.
Picture this: A (GF!) soft, spiced cookie
Salty, crunchy peanut butter
and thick, dark chocolate.
Only eight ingredients, most of which you probably already have in your cupboards.
They are so very simple to make. I rolled out of bed early on a Sunday, cookies on the brain. I stirred and baked and dipped, and by the time that Jas woke up, he had some sugar waiting for him in the kitchen. He smelled the cookies baking and thought I’d made pancakes. He wasn’t disappointed at not-pancakes. It’s hard to be disappointed with chocolate and peanut butter and spice.
- 1 cup of pumpkin puree (not prepared pie filling)
- 1/2 cup hard packed dark brown sugar
- 1 1/2 tsp cinnamon
- 2 tsp pumpkin spice
- 2 cups of old fashioned oats
- Peanut Butter Filling
- 1 cup crunchy peanut butter
- 3/4 tsp fine sea salt (you can make it a full tsp if you like)
- Chocolate Coating
- 1 1/4 cups of chocolate chips
- Grind the oats into a fine, silky flour. I used my Nutribullet to do this. Set aside.
- Combine the pumpkin, brown sugar, cinnamon, and pumpkin spice. Mix well.
- Add the oat flour to the pumpkin mix. You can start out with your spoon, and once it starts balling up, use your hands. Roll into a ball and cover the bowl with plastic wrap.
- Set the bowl in the fridge for 1-2 hours.
- Once your dough is firmed up, roll it out to about 1/4 inch thickness.
- Preheat your oven to 350.
- Using a 2-inch diameter cookie cutter, cut out all your cookies.
- Place on a greased cookie sheet. You can crowd them as much as you want because they won't spread.
- Bake 15-17 minutes. Halfway through baking, pierce each cookie with a fork to let the steam out. They cook funny otherwise.
- Allow cookies to cool before adding peanut butter
- Melt the PB for about 20 seconds in the microwave, just enough to soften. This will allow you to mix the salt in easier, and also allow for easier spreading.
- Mix the salt into the PB
- Spread a heaping teaspoonful of PB over each cookie. I found a butter knife worked best to do this.
- Set the cookies in the freezer for about 15 minutes. This will prevent the PB from melting into the chocolate during dipping.
- Once the PB is really hard, remove from the freezer`.
- Melt or temper your chocolate.
- Using your thumb and index finger as tongs, carefully dip each cookie, PB side down, into the chocolate. You don't have to coat the underside of the cookie (the part with no PB).
- If your chocolate starts to harden, give it a quick stir or return it to the heat. You probably won't need to do this, because the dipping goes quite fast.
- Set aside to allow the chocolate to harden. Or don't. They taste just fine all melty.
P.S. I did not use vegan chocolate chips while making these, but, as you can see, everything else in here is vegan. So if you’re vegan and have a brand of chocolate you like, you can adapt these to be free of all animal products.
Did you ever read the Moomin books? Moomin Mama and Moomin Papa and Snufkin and the gang? They are children’s stories by Tove Jansson, and if you’re not familiar already, you should check them out.
One of my favorite stories is The Hemulen who Loved Silence. It’s about a Hemulen (one of the Jansson creatures) who is feels overwhelmed by how loud the world is. He craves whispers and padded footsteps and shadows. I don’t want to give it all away, but it’s a very short story and you can read it all here. You’ll read it? Promise? It’s kind of a magical little tale.
Sometimes BGE and I feel like that Hemulen. We live in a loud-screaming-rumbling neighborhood. You’d think that since I grew up in a swallow-you-whole metropolis and BGE spent some years in Brookyln, we’d be fine with it. Or maybe all those years wore us out. We’d love to live in a quiet little tucked-away den, but we can’t afford to move out right now. But it’s never quiet here. Well, almost never.
Sometimes, when I’m cooking, I can’t hear anything. Everything else looses focus, save my knife on the cutting board. I guess that’s how I don’t notice the chaos of dishes piling around me, or the splatters on the stove, or BGE groaning about how loud the neighbors are.
I love that feeling. I love it because truly getting down and focusing on anything is a tremendous chore for me. BGE can sit and stare at his computer for hours and never once click away to the interwebs. I’ve had coworkers who could enter data for days, claiming that it was “soothing.” That’s never been me, unless it involved running or swimming.
But I love that nothing can distract me from this, that I can’t hear the child/pterosaur outside, or the various neighbors who announce their very small junk with their very loud cars.
What makes your world go quiet?
- 1 lb of assorted fingerling potatoes
- 3 medium beets
- 1 lb asparagus, washed and trimmed
- 1 lb spring onions, washed and trimmed (I trimmed to where the stalks split)
- 2 tbsp fresh thyme
- a few springs of fennel
- 1 huge garlic clove, or two medium garlic cloves
- olive oil
- about 2-3 cups of vegetable broth
- Slice the beets and potatoes.
- Put the beets and potatoes into separate pots (don't worry, cleanup is easy) with enough veggie broth to cover.
- Cover the pots. Cook the beets at medium heat for about 15 minutes and the potatoes on high for the same amount of time.*
- Remove from heat and drain away excess broth. Set aside.
- Coat a skillet with olive oil and bring to medium heat.
- Grate in the garlic clove.
- Let the garlic get a little dark and then chop in the spring onions and thyme
- Cook uncovered for about 5 minutes.
- Add the asparagus in and cover loosely.
- Cook for 10-12 minutes, stirring occasionally.
- Add in the potatoes and beets, tossing to coat the olive oil and herbs.
- Cook for 1 more minute and then remove from heat.
- Sprinkle on salt and pepper to taste.
- Just before serving, toss in a handful of fennel sprigs.
*you can cook them in the same pot if you want to. just start the potatoes on medium heat for 10 minutes, add in the beets, and cook for 15 more minutes. I just chose to cook them separately because I didn't want the beets bleeding all over the potatoes.
Oh dear. Sorry I’ve been gone for over a week. Reasons, et al.
Do you ever feel guilty about your grocery bill? I do. But I love this meal because it is cheap-cheap-cheap and still tastes delicious. Everything in here was already in my crisper or cupboards.
I made a version of this for BGE last night. There are some things that I still don’t know about him. I didn’t know if he liked Monte Christo sandwiches or not, so I texted his mom to ask her. I guess his mom away from her phone because his dad answered the text. “I do not know, he’s your husband [to be] what is a montie christo sandwich anyways love M.” So much for that idea, but it gave me a chuckle. I really like my future in-laws.
Anyways, I took a gamble and made it for BGE when he got home, and he loved it. I’ll include the recipe for the one I made for him below, but this is such a versatile recipe, you could make almost anything with it.
That’s one reason I love meals like quesadillas and pita pizzas. It takes minimal effort to customize them so each person can get exactly what they want. My version had corn tortillas, his had flour tortillas. I filled his with deli turkey, mine with kale and spring onion.
Monte Christo Quesadilla with Black Bean Chips
for the Quesadilla:
- 2 corn tortillas
- 1/2 cup tightly packed kale
- 1 spring onion
- a few tablespoons of vegetable broth
- 1/3 cup shredded cheese (I used a mix of cheddar and queso fresco)
for the egg dip
- 1 egg, beaten
- dash each of salt, cayenne, and garlic powder
- 1 tsp sriracha
for the black bean chips
- 1 can of black beans, drained
- 1/4 tsp garlic powder
- 1/4 tsp salt
- dash of cumin
optional, for serving
- avocado, salsa
for the quesadilla:
- Heat the vegetable broth in a skillet over medium heat.
- Add in the kale and spring onion.
- Cover and cook until the kale is wilted, 3-4 minutes.
- Uncover and cook, stirring, until any remaning broth is evaporated or absorbed. Remove from heat.
- Layer the cheese and kale on one tortilla, top with the second tortilla,
make the egg dip
- Combine the egg, spices, and sriracha. Pour into a large dish.
- Carefully sit the quesadilla into the egg dip and then flip it so it gets really eggy on all sides
- Melt some coconut oil in a pan.
- Cook over medium heat, about 4-6 minutes on each side, or until golden. Serve hot.
for the black bean chips.
- Preheat the oven to 450
- Puree the beans with the spices until very smooth.
- Grease baking sheet and spread the beans onto it, forming about a 10 x 12 rectangle. It helps is your spatula is greased too.
- Score the beans. (I used a small biscuit cutter, but you can also just score into triangles.)
- Bake for 15 minutes. The chips should have separated where you made the score marks. Flip the chips and bake for 5 more minutes. This makes a small batch of chips (about 20-25 chips), but can easily be doubled.
For BGE's version: Take a huge flour tortilla, put a handful of cheddar on it, top with deli turkey, add another handful of cheese, and top with another flour tortilla. Set aside. Whisk two eggs with some salt, garlic powder, cumin, and about 2 tsp sriracha. Pour the egg mix into a big dish, and sit it quesdialla in the mix. Carefully turn it so that the other side gets eggy too. Melt coconut oil in a pan and cook on medium heat, about 5-7 minutes on each side, or until golden. Serve immediately with avocado.
I’m happy every day for all that I have. It’s so easy to be jealous of people with better jobs, bigger homes, prettier faces, slimmer bodies. I’ve also always been ragingly jealous of people who are good at math. It’s so easy to get angry (and trust me, I do). But it’s also super easy to remind myself that I’m so lucky because I have a BGE, and a huge park practically right next door to run in, and a job with such good benefits. See? That was so easy. And right now I’m eating a Sour Patch Kid Popsicle…..so that’s another thing to be so happy about.
Oh, derp. I forgot that I’m also happy about this pie! I wanted to call it a pizza, but I have respect pizza purists (like my BGE) and I know that they would not appreciate the name. So it’s a pie.
Yes, it’s one of those cauliflower crust ones. But it’s got three binders in it (chia, flax, tahini) so it’s not as delicate as other cauliflower crusts pies I’ve made. It is a little crumbly, as are all non-egg cauliflower crusts, but really is a big improvement. I think it was the tahini.
I’m such a sprout freak (you know you are too. sprouts are so hot right now), so they were the natural choice to top this pie with.
Sriracha sprouts, that is. Yup, that’s one more thing to be happy about. Oh and I’m going for a run once I’m finished typing this up. This happy list is getting long……
Tahini & Brussels Sprout Pie
for the crust:
- 1 medium head of cauliflower
- 1/4 cup of tahini
- 1 tbsp flaxmeal
- 1 tbsp ground chia
- 1 large garlic clove
- sprinkle of salt
for the sprouts
- 1 lb Brussels sprouts, trimmed and quartered
- 1/4 cup freshly squeezed lemon juice
- 2 1/2 tbsp sriracha
- 1/4 tsp salt
- extra tahini to drizzle
for the crust
- Chop up the cauliflower, core and all.
- Steam over high heat 5-6 minutes.
- Drain and allow to cool, then rise with cold water to cool completely.
- Put the cauliflower in a flour-sack cloth and squeeze as much water out of it as you can.
- Blend the cauliflower up into a paste (I used an immersion blender).
- Add in the chia, flax, and tahini.
- Grate in the garlic.
- Roll everything into a ball.
- Place the ball on a non-stick silicone sheet and pat into desired shape,ensuring that crust is at least 1/2 inch thick.
- Bake at 400 for 25-30 minutes, arrange sprouts on top, and then bake for another 8-10 minutes.
for the sprouts:
- Combine sriracha, lemon juice, and salt. Set aside.
- Coat a large sautee pan with non-stick spray or olive oil.
- Cook the sprouts for 5 minutes over medium heat, stirring gently.
- Pour the sriracha mix over the sprouts and cook for 5 more minutes, stirring occasionally
- The sprouts won't be cooked all the way, but once you put them on the pie crust and in the oven, they'll finish up.
- Once the pie comes out of the oven, drizzle with additional tahini and a sprinkle of salt.
slightly adapted from nutrition stripped
Spring! Peas! Asparagus! All things green!
I almost don’t believe it’s spring because I haven’t been blowing my entire paycheck on tissues and Zyrtec. That, and the fact that there’s still a stubborn chill in the air. Ok, for some of you northern folks, it’s probably more than a “stubborn chill,” but you don’t need me to tell you that. I actually love the way the weather is right now. Brisk.
This meal also makes me feel brisk. It’s full of happy spring time produce (and a little late winter produce). It whips up quickly, which makes it so perfect for a lazy midweek meal. And you can actually make it without a drop of added oil and it’ll still taste so good. Did I mention it has a crunchy kasha topping?
I’ve been on a kasha kick lately. It’s mostly due to the fact that I wasn’t paying attention to the dispenser handle at Whole Foods and all this kasha came spilling out into my bag. Oops. I hardly ever shop there — can we agree that it’s a “treat yourself” place? I think of it that way. But anyways, it’s actually one of the least expensive items there, so I didn’t feel too bad. And I’ve been using it like mad, so it’s fine. I’m gonna have to treat myself again soon.
You guys, I have a confession to make. While I was writing this post about good and healthy spring goodies, I was munching on a handful of artificially colored, super sugary Robin Eggs. Lalala hey what’s over there? *sneaks more Robin Eggs while your head is turned*
Yep. I’m gonna need these greens come dinner time.
Asparagus in Pea Sauce with Crunchy Kasha and Shallots
for the asparagus:
- 1 lb fresh asparagus
- 1/4 cup freshly squeezed orange juice
- 1 scant tbsp fresh thyme
for the pea sauce
- 1 cup frozen tiny peas, thawed (measured before thawing)
- juice from 1 lemon (about 1/4 cup)
- 1 small garlic clove
- salt and pepper
for the kasha
- 1/2 cup kasha
- 1 shallot, peeled and sliced with a garlic slicer
- more salt and pepper
for the asparagus
- Preheat oven to 400.
- Trim asparagus.
- Combine oj, thyme, and a dash of S & P.
- Toss asparagus in juice.
- Lay asparagus on a non-stick silicone sheet and roast for 15 minutes.
for the peas
- While the asparagus is cooking, combine peas, lemon juice, garlic, salt and pepper in a blender until pureed. Set aside.
for the kasha
- Coat a pan with non-stick spray
- Cook the sliced shallots over medium heat, stirring occasionally till they are just a pale gold.
- Add the kasha into the pan and cook, stirring constantly, until both shallots and kasha darken.
- Add a little salt and pepper to the pan, remove from heat, and continue to stir (yes, stir after it's removed from heat because it's still toasting and you don't want it to burn)
- Warm the pea sauce in the microwave
- Toss the asparagus in the pea sauce.
- Top the asparagus with the kasha and shallots. Sprinkle a little more salt on to taste, and some additional peas for garnish. Serve immediately.
I had a pretty wonderful weekend. It was rather busy, but a lot of wedding things that are finished, so I felt rather relaxed. I worked a lot and ran a lot and didn’t think about the wedding at all. I’m mad for March Madness, so while BGE and I were living it up watching basketball, I made these pies. I have hard time just sitting and watching sports, but I enjoy watching sports while doing other things.
Let me tell you about these little guys. First, they’re vegan and gluten free. Second, they have booze in them – hurray! And best of all, they’re double crusted, which delights me. I’m such a chocolate girl, but I have to say that the real star here is the bottom peanut butter crust. It’s salty and crunchy and I could eat just this crust and still be happy. In fact, after I made these, a made a few crusts so I could eat them bare.
I’ve always had an issue with banana-based ice cream, because I feel that no matter what you do to it, it still tastes like bananas. That’s not a problem in this dessert, because it’s supposed to taste like bananas. Slightly boozy bananas. And yes, I checked to make sure the rum I used was vegan.
The only hard part was, I made these on Saturday night, and it rained all day Sunday, so I couldn’t eat the pies because I wasn’t able to photograph them until today. I work weekends, so I usually have Mondays off (yes, that’s as good as it sounds). It was so nice and sunny for pictures, I only wish I could have done these pies justice. I’m still working on making food look as good as it tastes.
Life is good.
Bananas Foster Ice Cream Pies with Chocolate & Peanut Butter Crusts
for the bottom crust:
- Use a blender to crush 1 1/2 cups of the corn Chex.
- Melt 3 tbsp of the peanut butter.Combine peanut butter, crushed cereal, and a dash of salt. Mix it will with your hands and then press into a 4-inch biscuit cutter.
- Repeat steps 1 & 2 for second pie, using the remaining cereal and peanut butter. I guess you can do it all in one fell swoop, but I wanted to ensure that both crusts were the same thickness. As it was, they still came out a little uneven. If you don't have a biscuit cutter, you can use a large can with both ends cut off, or even make this into one larger 8-inch pie.
- Put crusts in the freezer to set.
for the ice cream
- Put the dates in a microwave-safe dish and add water to cover. Microwave 1 - 2 minutes until soft, then drain the water.
- Combine bananas, rum, dates, vanilla, and cinnamon in a blender until smooth.
- Place mix in freezer till somewhat hardened, then swirl in the salted peanuts. For a smoother consistency, pour banana mixture into an ice cream maker and process. That's what I did, but I can understand not wanting to get your ice cream maker out or just not having one.
- Once ice cream reaches a consistency that is just a little harder than soft serve, spoon it onto the crusts. Place back in freezer.
for the top crust:
- Melt the chocolate and dip the Chex in, one by one. Place on a parchment- or freezer covered tray. Let them sit for about 8-10 minutes until they are tacky but not completely hardened.
- Using your thumb and forefinger, carefully pile chocolate-covered Chex on top of ice cream and return to freezer.
- Once chocolate and ice cream are both set, drizzle with additional melted peanut butter.
For best taste and texture, let these warm up a little bit after you take them out of the freezer. What's five more minutes?
I really love simple things. Especially lately. I feel crazy with planning, crazy with visiting relatives, crazy when I get home from work at 11 pm and have to be back at 6 the next morning. The only time that I’ve felt calm this past week is when I went for a night run on Wednesday with a bunch of people I’ve never met before. It was good. Just sweat and headlamps and easy conversation.
This recipe is easy too. It’s not papaya juice, it’s papaya water, which is exactly what it sounds like. Fruit waters are just as good as juices…maybe even better, because they last longer and you have better control over the flavor balance.
Aside from peeling and chopping the papaya, this recipe is rather effortless. It’s pretty prefect for a Friday in early spring, when you want to spend less time cleaning the kitchen and more time enjoying the warm sun on the trail.
- 1 papaya
- 4 - 5 cups of cold water
- 1/3 cup lime juice
- 1/4 cup or so of honey
- Peel, seed, and chop the papaya. The easiest way to remove the seeds is with an ice cream scoop.
- Combine the papaya, 4 cups of water, the lime juice, and half the honey in the blender. Taste. Add more water or honey as needed.
- Enjoy over ice.