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 hots.
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!