Papaya Bliss Jar with Raw Oat Teff Porridge (Vegan, Gluten Free)
I found myself craving a fruity dessert the other night. Something creamy with berries. Out of that craving I whipped up this papaya madness. And I say madness because it is truly, unexpectedly fabulous for being so incredibly simple. Frozen papaya + berries + coconut cream & water + maple syrup. I mean, I was not expecting to be so, well, blissful!
It’s perfectly creamy, floral, tangy, and sweet. Frozen papaya is the real magical fruit. I’m not a big fan of banana, frozen or otherwise. You may have noticed this lil fact because there is a significant lack of banana based things on this blog for someone so into groovy hippie dip foods. But frozen papaya offers that same thick, viscous, ice-cream-like texture to smoothies and nice cream.
It makes a dreamy breakfast when layered with my new favorite raw oat teff porridge. It's a combination of oats, teff, chia and plant milk that you soak together overnight, then blend together into a protein-rich cream!
Candid responses from taste testers:
"OH DAMN. This is crazy good." -- Logan
"Motherf****r. What? This doesn't make sense." -- Me
"🌵 🌵🌵" -- my cactuses, gandalf, gimli and legolas
Oh, also: I’m traveling a lot over the next month or two. So I’ll be posting lots of simple recipes + links. I want to stay on top of regular posting. But I’m totally guilty of over-thinking posts. And, you guys don’t ever see this, but I right loads for every post, then edit it down to about 20% of the original. It takes a ton of time and energy. Not complaining, I love writing. But it’s definitely holding me back from getting some of these rad, easy recipes out into the world. For example, I spent an hour today writing about the authentic self vs. the curated internet self. Which I may or may not ever post. Because it’s basically like can we ever authentically communicate the Self with the fourth wall of the internet present? And that’s legitimately an entire philosophy thesis by itself.
So, onward, to the links!
In love with this doughnut tote bag from my friend Sara!
Interactive tabletops a la Minority Report are a real thing now.
Speaking of potentially freaky tech, you guys have met "I will destroy all humans" Sophia... right?
Cooking is turning out to be a great way to cope with depression.
Our bodies can be toxic to the environment even after death. So this woman is developing a mycoremediation suit that will make us less toxic to the planet post-mortem.
PB & Cacao Nib Cereal Bars! Lindsay, crushing it again.
Can someone please deliver this Chocolate Banana Chai Tart to directly to my mouth? Thanks.
Yesterday was World Poetry Day!!! Here’s a collection of Spring Poems (modern and classic) from Poetry Foundation. Go on, you know you need a soul-food brain break.
- Oat Teff Chia Porridge Cream
- 1 cup gluten-free rolled oats
- 1/2 cup teff flour
- 2 tablespoons chia seeds
- 3-4 cups plant milk
- 1-2 tablespoons maple syrup (or other sweetener, as desired)
- Papaya Raspberry Bliss Cream
- 1.5 cups frozen papaya
- 1.5 cups frozen raspberries
- 6 tablespoons full fat coconut cream, scooped from the top of a chilled can of coconut cream
- 1 cup coconut water (the water leftover in your can of chilled coconut cream works too)
- 2 tablespoons maple syrup (or other sweetener, as desired)
- Optional toppings: raw buckwheat groats, bee pollen, coconut flakes, goji berries, sesame... etc.
- To the bowl of a high powered blender, add the oats, teff flour, and chia seeds. Stir to combine. Stir in the plant milk. You want about three inches of plant milk topping the mix (the dry mix will absorb the extra plant milk overnight). Cover the blender cup (with the blender top or plastic wrap). Set your blender cup in the fridge directly, leaving it to soak overnight.
- In the morning, take the blender cup out of the fridge and set it on the blender base. Blend until smooth and creamy, adding maple syrup to taste. Pour your porridge cream into your serving vessels (two mason jars, two bowls etc.). Scrape out the blender cup, then wash the blender cup thoroughly.
- For the papaya raspberry bliss cream, add the frozen papaya, frozen raspberries, coconut cream, coconut water and maple syrup to the clean blender cup. Blend, scraping down the sides of the blender cup as necessary, until your bliss cream is totally smooth and creamy. Spoon out the bliss cream equally into your serving vessels. Top with buckwheat groats, bee pollen, coconut flakes, etc. Dig in and vibe out!