Papaya Promise: Papaya-Carrots-Beets-Yellow Pepper Smoothie

 What makes this a stand-out smoothie is that perfect bonding between the papaya and the ginger: the fruit's smooth taste seamlessly picking up on where the tuber's sharper notes start to fade off.
As a fruit, I am never really fond of papayas, except when you pair it up with mint or, like in this recipe, sync them up with veggies with a stronger character. However, what I truly admire about the papaya is its vibrant color and the way those little seeds nestle against each other in the fruit's flesh. A visual stunner, no less. Which is one of the reason why papayas make for such good table decor. More of that later.

 Serves 2-3
Preparation Time: 7 minutes.

Ingredients:

 2 cups peeled and chopped papaya
2 large carrots
1 medium beetroot
2 large yellow peppers (if yellow is unavailable, red peppers would do just as well)
1 cup almond milk or soy milk
1 generous length of ginger (vary according to your taste, I like more of my ginger)

Instructions:

1) If you are using a juicer, juice the peppers first, followed by the carrots, beets and ginger. In a blender, run the chopped papaya with the almond or soymillk for 1 to 2 minutes. Pour in the vegetable juice and blend till smooth.

2) If you are using just a blender, peel and chop carrots and beets, chop the pepper and mince the ginger. Run the peppers with soymilk or almond milk at low speed till well blended, then add the papaya, followed by the other chopped vegetables