12 Steps to Whole Foods

Avoiding Bad Fats, Enjoying Good Fats
Black-Eyed Papaya Salsa
Use this as a dip for sprouted-tortilla chips or whole-wheat pita chips (cut either into triangles and broil for a
couple of minutes). Or, simmer 2 C of well rinsed quinoa with 2 C water for 15 min., then toss with some of
this salsa for a hot meal.
4 C papaya, diced (1 medium papaya)
1 C dry black-eyed peas, rinsed
1 red bell pepper, diced
1 Anaheim pepper (seeds removed), finely diced
½ small red onion, finely diced
½ C cilantro, chopped
Dressing:
¼ C lime juice
zest of 1 lime
¼ C flaxseed oil
1½ inches of fresh ginger root, peeled and chopped
2 tsp. agave (raw, organic)
½ tsp. sea salt
1 tsp. chili powder
2 cloves garlic, minced
Bring 3 C water to a boil, add the black-eyed peas, cover, and reduce to a simmer for 45 min. Drain and cool
the peas. Combine all the non-dressing ingredients into a bowl and mix. Blend the dressing ingredients in
blender until smooth, then pour over other ingredients and toss.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 115