natural kitchen BY ELISA BOSLEY | RECIPE BY KIMBERLY LORD STEWART
Papaya
COUSCOUS SALAD WITH PAPAYA
One cup of this sunny fruit offers more than 100 percent of your daily recommended vitamin C, along with abundant vitamin A, potassium, and papain, a digestion-friendly, anti-inflammatory enzyme. Varieties range from spherical to elongated, with golden yellow to deep-pink flesh.
Choose soft-to-the-touch papayas with blotchy, reddish-orange skin (black spots are fine); too-hard fruits need more ripening at room temperature. Most are genetically modified, the result of fighting a virus that nearly wiped out Hawaiian papaya farming in the 1980s. USDA Organic certification ensures no GMOs.
Smoothie. For tropical refreshment, blend papaya chunks with coconut water or milk, sliced strawberries or mango, and ground cardamom.
Salsa.Mix finely chopped papaya, avocado, jalapeño, red onion, cilantro, fresh lime juice, and sea salt to taste. Serve alongside grilled fish or atop veggie burgers.
Seeds. Yes, they’re edible! Whole or ground, they add a nice peppery taste to salsas, rice or lentil dishes, and salad dressings.
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deliciousliving.com | june 2013
Israeli, or moghrabieh, couscous grains are about the size of peppercorns. This vegetarian salad is a snap to put together. Whisk together 2 tablespoons canola oil, 2 tablespoons orange juice, 1½ tablespoons rice vinegar, and salt and pepper to taste; set aside. In a medium saucepan, bring 3 cups water to a boil; add 1½ cups Israeli couscous, reduce heat to a high simmer, and cook 2–3 minutes, until tender. Drain and rinse under cold water until cool. In a medium bowl, mix 1½ cups papaya cubes, 1 cup seeded and diced cucumber, 2 tablespoons slivered fresh basil, and 2 tablespoons slivered fresh mint leaves. Gently stir in couscous and dressing. Serves 4.
PER SERVING: 303 cal, 8g fat (5g mono, 2g poly, 1g sat), 0mg chol, 7g protein, 51g carb, 1g fiber, 2mg sodium
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