Loosely based on Shazzie’s Cardamom Cooler, this is an enzyme rich treat with an Indian flare!
½ Ripe Papaya, seeded, scooped and put in the freezer for 1 hour
18 macadamia nuts, soaked for 1 hour and then rinsed
3 large medjool dates, soaked for 1 hour in 10 oz water
1 teaspoon almond extract
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
¾ teaspoon ground saigon cinnamon, or regular cinnamon
The half papaya should yield 2 cups. In case you haven’t used papaya before, you want to look for one that has a yellow ring around where the stalk is. When it is blotchy with yellow spots and yields to the touch, it is ripe. A note about saigon cinnamon – buy it if you can find it! It has a natural sweetness that makes it taste like red
Put everything, including the date soak water, into the blender and blend until smooth and creamy. This is so exotic and delicious, I had it for breakfast and dinner today!