My morning tastes buds vary from day to day, week to week. It all depends on how much sleep I’ve had, how much exercise I’ve been doing, how much work/stress I’ve got on ect, as to what I end up fancying for my breakfast. I go through huge morning smoothie phases, but then I start to miss sitting down with a bowl and spoon and having a simple bowl of ‘cereal’. This morning, I couldn’t decide whether I wanted to ‘spoon’ or ‘drink’ my breakfast, so I decided to go somewhere in between – the result being this sumptuous Vanilla Bean & Papaya Custard topped with Blueberries, Fresh Ginger & drizzled with Honey. What initially started off as a smoothie, then turned into this wonderful breakfast-come-dessert type dish, which was so tasty it almost felt like an indulgent start to the day. That’s what I love most about raw food; you know what’s gone into it, you know how beneficial each and everyone of the ingredients are, you know just how healthy it is for you, but because it tastes so very good, you can’t help thinking “this must be bad…”.
Well, luckily for us, this dish is most certainly not bad for you, quite the opposite in fact; papaya is rich in B vitamins, potassium, magnesium and fiber – it also contains the A-list digestive enzyme papain. This custard also contains a generous amount of maca – my all time favourite super food. Maca is a fantastic energy booster without putting any stress on the adrenal glands. It helps with stamina and is also labelled the ‘peruvian viagra’ (weyheyyyyyy!). Women tend to be big fans of maca as it is a wonderful hormone balancer (and in turn men also become big fans…). It has a malty taste which works really well in deserts; if you are new to maca, start using a smaller amount if you’re not too sure on the taste, until you become addicted like me and end up pouring the whole packet on whatever you may be eating – sweet or savoury.
As you know, I don’t have a vita-mix (yes, I’m still sulking about this), but if you do you could add 1/2 cup of soaked cashews to make it extra creamy. If I put cashews in my 1970’s Kenwood Kitchenette Blender, the custard would look like it has rubble in. Not attractive.
So here is the recipe for you, enjoy for breakfast, as light dessert or an afternoon sweet treat.
- 1 small papaya, seeded and flesh scooped out
- 1 banana
- 2 tbsp maca (or less if you prefer)
- 250 mls almond milk
- 1 vanilla bean, scraped, or 2 tsp vanilla extract
- ½ cups cashews soaked for 3 hours (if using a high speed blender)
- Extra almond milk for blending if mixture is too thick
- 2 tbsp agave or honey (extra for drizzling)
- Handful of blueberries for each bowl
- 2 cm piece fresh ginger, finely diced
- Place all the ingredients except the blueberries into a blender and mix until smooth, thick and creamy.
- Pour into individual serving dishes, top with blueberries, drizzle with honey or agave, and scatter with tiny pieces of fresh ginger.