Did you know that we like to call Maya, Maya-Papaya? And she isn’t a fan of this nickname. So this week reminds me of her.
Who knew there were so many ways to fill your papaya quota? From the fruit flesh, to the leaves, seeds and flowers. Papaya is widely used in many culinary and therapeutic purposes.
Okay, confession time. Now already being at week 22 and reading about the health benefits of all these different foods (what is that 18 so far?)… it’s beginning to sound a bit like the teacher in Charlie Brown, wah wah wah.
Which fun fact, did you know that it was actually a trombone that did the teacher’s “voice?” Actually all the adults in The Peanuts. A trombone. Spoiler alert. Wow, how is that for veering off topic? Rest assured your students will never think that you sound like that- cause you’re way too fun!
So yes, eat papayas, long story short, they’re good for you! Also, if a real pregnant lady is actually reading this, this is in no way all that you should be eating- as Michael Pollan says, “Eat food. Not too much. Mostly plants.”
Our 22 week #fakebabies are 11 inches long and just under 1 lb! They’re growing more hair on their head and eyebrows, nails are growing to the ends of their fingers and the lips and eyelids are becoming more distinct.
Well, this is a lovely recipe, mainly because I am enjoying it while I am typing this. The only thing that would make it better, is if we were sharing the cuppa tea together.
- Papaya leaf tea
- 1 cup boiling water
- 3/4 cup milk ( I used Trader Joe’s Almond Cashew with Macadamia Nut milk) #allthenuts
- 1/2 tsp coconut oil (optional)
- 1/2 tsp honey
- 1/4 tsp vanilla
- Steep tea
- While tea is steeping- combine milk and coconut oil in small saucepan and bring to a low boil
- Transfer milk and tea into blender and add in the honey and vanilla
- Blend until creamy and frothy
- Pour into mug and serve (I sprinkled some cinnamon on top too)