Beverage, Recipes

August 23, 2018

Green Papaya Collard Wraps + Butterfly Pea Tea

I have been getting organic produce boxes delivered to me from Kai Farms in the Philippines. It comes with all sorts of amazing local produce and herbs and it inspired me to cook so many new things this week. The two recipes I am sharing this week are inspired by what I had delivered in my basket.

The butterfly pea tea is beautiful and tasty, not to mention the amazing health benefits it has. If you do not live in Southeast Asia it might be hard to find butterfly pea flowers but you can usually find the dried flowers in the tea section in the grocery store.

Butterfly pea flowers are high in anti-oxidants and are caffeine-free making it a perfect night cap drink. You can drink it warm or cold for a nice drink anytime of day. It has been used traditionally in Ayurvedic medicine to help boost brain health for increased memory, especially when aging. There have been studies done showing the brain benefits in animals.

Green papaya is the unripe version of regular papaya but it is very different. Green papaya is a little crunchy, it is whitish green in color and it is not sweet. Because not all of the sugars have developed it actually has different nutrition benefits as well.

  • Papain-  a protein-digesting enzyme, found in higher concentrations than in ripe papaya. This enzyme can help improve digestion, eases muscle soreness, and can help reduce overall muscle inflammation.
  • High in vitamin C
  • High in vitamin A
  • Potassium
  • Lycopene- a cancer fighting phytochemical
  • Folate
  • Magnesium

I took the ingredients you would usually put in green papaya salad, which is a popular salad in Southeast Asia, and made it into a wrap to make it better for appetizers. If you wanted to leave out the collard wrap you can toss everything else with the sauce and you have a delicious salad.

The Recipe:

Green Papaya Salad:

  • 2 cups papaya, shredded or grated 
  • 2 small tomatoes, diced
  • 1/4 cup Pili nuts or peanuts roasted
  • 6 – 8 Thai basil leaves
  • Juice of 1 lime or 2-3 calamansi
  • 8-10 collard leaves
For the sauce:
  • 1-2 Thai red chilies (depending on how spicy you want it)
  • 1 clove garlic, minced 
  • 1 tbsp brown sugar
  • 3 tbsps low sodium soy sauce
  • 2 tbsps water
  • 1 tbsps fresh lemon juice
  1. Shred the green papaya using a large cheese grater or spiralizer. Mix with the tomatoes and lime juice.
  2. Lay the collard leave flat on a cutting board. Place papaya mixture in the middle of the collard green, top with Pili nuts and basil and warp the collard.
  3. To make the sauce, combine all ingredients and serve with the wraps.

Butterfly Pea Tea

  • 15 butterfly pea flowers
  • 1 stalk fresh lemongrass, smashed with the back of a spoon
  • 2 quarts water
  • 1 tbsp simple syrup or sugar
  • fresh lemon juice
  1. Fill a medium pot with water and place flowers and lemongrass in the water. Bring to a simmer and remove from heat. Let sit until the tea is a bright, navy blue color, about 10 minutes.
  2. Serve hot or cold and add sugar and lemon juice to taste.

Cheers to good health! ~ Amanda

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