Papaya Noodles In Mustard Sauce

Papaya meat is my favorite color in the whole world, so it’s certainly no surprise that I’m a big fan of this fabulous fruit! In this recipe, currants soaked in apple cider vinegar give bite to this elegant, orange dish. Add dehydrated green beans and the meal is so lush and freshly colored, it’s almost too pretty to eat. No doubt, this would be a great meal to serve when you have guests – although I’ve noticed that there are a number of people out there who don’t particularly warm to the bright papaya. It’s crazy; I think they’re incredible!

I have to admit that there’s many a morning that I indulge in the simplicity of half a papaya with a dribble of honey and a sprinkling of cayenne pepper. It perks me right up. This recipe does the papaya up in a totally different way; it’s the “little black dress’ of the papaya world. Most importantly, there’s no denying all the benefits: besides having anti-cancer properties, they’re great for digestion and weight loss, a powerful immunity booster and amazing for the eyes. Whatever it is, seems like papaya has got it covered! Papaya even fights intestinal worms… And maybe you don’t want to hear that before preparing a meal, but better to know that you’re getting worms out rather than letting them in!

RAW VEGAN RECIPE: PAPAYA NOODLES IN MUSTARD SAUCE

1/2 pound of green beans, trimmed

extra virgin olive oil

1-2 large cloves garlic, crushed

salt and freshly ground black pepper

1 large, ripe papaya

1 1/2 cup cashews, soaked for 4 hours

1/2 cup pine nuts

1 whole garlic clove

1 small shallot

1 1/2 tablespoons yellow mustard seeds

2 tablespoons apple cider vinegar

3 tablespoons fresh lemon juice

1/3 cup dried currants, soaked 2-4 hours in apple cider vinegar and drained

3 tablespoons fresh tarragon leaves

arugula leaves

sesame seeds

First, toss the beans with a splash of olive oil, the grated garlic and add salt and pepper, to taste. Arrange the beans in a single layer on a dehydrator rack  lined with Teflex. Dehydrate for one hour at 115 degrees Fahrenheit.

Using a knife, peel the thick, outer layer from the papaya. Switch to a vegetable peeler and peel the papaya flesh into long strands, about 1 inch wide so they resemble ribbon pasta.

Combine the cashews, pine nuts, whole garlic clove, shallot mustard seeds, vinegar, lemon juice, 1 teaspoon salt and one teaspoon pepper in a Vita-Mix. Add one cup water and blend until completely smooth. The sauce will stay fresh for 3 days, covered and refrigerated.

Toss the noodles gently with the drained currants, the green beans, tarragon leaves and enough sauce to coat. Divide the noodles among 4 plates and top with arugula leaves and a pinch of sesame seeds. Serve immediately.