Ingredients
- 150 g ripe papaya, fresh or frozen
- 1 cm fresh ginger, peeled and grated
- 1 teaspoon spirulina powder
- Juice of half a lime
- 150 ml coconut water
- Small pinch of turmeric (optional)
Method
- Blend everything on high for 30 seconds.
- Taste; add a little honey if the papaya is underripe.
- Drink cold, ideally before a meal — the papain enzyme in papaya works best on an empty stomach.
Why this pairing works
Papain (papaya's enzyme) partially breaks down spirulina's protein matrix, potentially improving amino acid absorption. Ginger's gingerols and spirulina's anti-inflammatory compounds are complementary. Lime keeps the colour bright.
Note. If the papaya is orange-ripe rather than green-tinged, omit the honey entirely — ripe papaya is intensely sweet.