Cranberry Orange Biscuits

Ingredients:

• 1/4 cup coconut flour
• 1/4 tsp Celtic sea salt
• 1/4 tsp baking soda
• 1/4 cup palm shortening
• 1/4 cup coconut sugar
• 3 eggs
• 1 Tbsp orange zest
• 1/2 cup dried cranberries

1. Place coconut flour, salt, and baking soda in a food processor
2. Pulse in shortening, coconut sugar, eggs, and orange zest
3. Remove blade from processor and stir in cranberries by hand
4. Fill a ¼ cup scoop with batter
5. Release batter onto a parchment paper lined baking sheet
6. Bake at 350° for 20 minutes
7. Cool for 15 minutes
8. Serve

makes 6 biscuits


Nutrients per biscuit
Calories: 146
Protein: 2.8 g
Fat: 11.3 g
Carbohydrate: 9.4 g
Sodium: 180 mg

Lentil Soup

Ingredients

• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 large carrots, sliced or chopped
• 2 stalks celery, chopped
• 1 1/2 cups red and/or green lentils, well rinsed
• 2 quarts water or broth
• Pinch of thyme or any herbs of your choice
• salt to taste

Directions:


Combine first 6 ingredients and bring to a boil. Add seasonings. Reduce heat to medium-low and simmer, partially covered, until lentils are soft. Green lentils need about 45 minutes to 1 hour, while red lentils only need 20-30 minutes. Puree half of the soup in a blender if you prefer a creamy soup.


Makes about 4 servings
Nutrients per serving:
Calories: 286
Protein: 19 g
Fat: 1 g
Carbohydrate: 51 g
Fiber: 24 g
Sodium: 51 mg
Potassium: 915 mg
Phosphorus: 354 mg

Egg White Protein Oatmeal

Makes 1 Serving


Ingredients:

• 1/2 cup quick cooking oats (you can use regular oats but the cooking time will be a little bit longer)
• 1 ripe banana
• 1/2 cup milk of your choice
• 3/4 cup liquid egg whites
• 1/2 tsp cinnamon

Directions:
1. Peel and mash banana
2. Stir banana and remaining ingredients together in a medium-sized bowl with room at the top so the oats can expand in the microwave with out spilling
3. Microwave on high for 3 minutes, stirring after 75 seconds and then again every 30 to 45 seconds until three minutes are up.
4. Top with your favorite toppings and enjoy.


Nutrients Per Recipe:
Calories: 340
Protein: 29 g
Fat: 3 g
Carbohydrate: 54 g
Fiber: 6 g
Sodium: 427 mg
Potassium: 1011 mg
Phosphorus: 296 mg


Recipe Source: http://www.pbfingers.com/2014/09/17/three-minute-egg-white-oatmeal/

Carob Almond Freezer Fudge

Ingredients:

• 1/2 cup virgin coconut oil melted
• 1/4 cup creamy natural almond butter
• 1/4 cup carob powder, sifted (can use cocoa powder as well)
• 1 Tbsp unsweetened cocoa powder, sifted
• 2-3 Tbsp pure maple syrup (or liquid sweetener of choice)
• 1 tsp pure vanilla extract
• 1/8-1/4 tsp fine grain sea salt
• 1/2 cup gluten free rice crisp cereal (optional), for crunch

Directions:


1. Line a small loaf pan (4"x8") with plastic wrap for easy removal
2. Mix all ingredients together in a large bowl until smooth.

3. With a spatula, scoop the mixture into the prepared pan and smooth out.

4. Freeze for about 20 minutes, or until solid.

5. Slice into squares and enjoy! Store leftovers in a container in the freezer as it melts quickly at room temperature.

Makes 10 large servings
Nutrients Per Serving
Calories: 157
Protein: 1 g
Fat: 15 g
Carbohydrate: 8 g
Fiber: 1 g
Sodium: 73 mg
Potassium: 87 mg
Phosphorus: 40 mg

Recipe Source: http://ohsheglows.com/#ixzz39jOOCSV5

Grain Free Crepes or Tortillas

Ingredients:

• 6 large eggs
• 1 cup unsweetened almond milk (or other allowed milk)
• 3 Tbsp coconut flour, sifted
• 2 tsp coconut oil, melted
• 1 tsp arrowroot powder (or tapioca flour/starch)
• 1/4 tsp sea salt
• coconut oil or butter for pan

Directions

1. Whisk the crepe ingredients in a bowl. Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid, then whisk again.
2. Heat a crepe pan or skillet with enameled surface over medium-high heat
3. Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so to spread the batter thinly around the pan. Alternatively, use a spatula to quickly spread the batter. Fill any open spots with a drop of batter to make sure the pan is fully covered.
4. Cook for 1 minute until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out on a plate.
5. Continue with the remaining batter, stacking the crepes on a plate as you work. Add a little more oil to the pan every 3-4 crepes or if they begin to start sticking.

Nutrients Per Crepe (makes about 10 crepes)
Calories: 67
Protein: 4.3 g
Fat: 4.4 g
Carbohydrate: 1.8 g
Fiber: 0.8 g
Sodium: 108 mg
Potassium: 57 mg


Recipe Source: http://againstallgrain.com/2013/01/26/crepes-grainfree-paleo/

Watermelon Pineapple Popsicles

Ingredients:

• 3/4 cup coconut water or fruit juice, divided
• 1 tsp gelatin (or agar agar powder)
• 2 cups watermelon chunks
• 2 cups pineapple chunks
• 2 tsp honey, divided

Instructions:

1.  Pour1/4 cup of the coconut water into a bowl. Sprinkle gelatin overtop and let it bloom (soften) for 10 minutes.
2. Bring the remaining 1/2 cup to a boil then pour into the bowl. Whisk until all the gelatin is dissolved.
3. In a blender puree the watermelon chunks with half the gelatin liquid and 1 tsp of honey. Pour into popsicle molds, filling them halfway.
4. Rinse the blender, then puree the pineapple chunks with the remaining gelatin liquid and honey. Slowly drizzle the pineapple mixture into the molds. This mixture is a bit more dense than the watermelon mixture, so it will slightly displace the watermelon, creating a swirl effect.
5. Place the lids and sticks into the molds, then freeze for 6 hours or until hard.
6. Unmold the popsicles, run them under warm water for 5 seconds or until the popsicle come out easily.

Nutrients Per Popsicle (recipe makes about 8 popsicles)
Calories: 41
Protein: 1 g
Fat: 0 g
Carbohydrate: 10 g
Fiber: 1 g
Sodium: 25 mg
Phosphorus: 12 mg
Potassium: 144 mg\




http://againstallgrain.com/2014/07/12/watermelon-pineapple-ice-pops/

Red Quinoa Zucchini Burgers

Ingredients:

• 2 cups low-sodium vegetable broth
• 1 medium sweet potato, diced (about 1 1/2 cups)
• 1 cup uncooked red quinoa
• 1 cup cooked chickpeas
• 1 small zucchini, grated (1 cup)
• 1/2 cup pumpkin seeds
• 5 1/2 Tbsp ground flaxseeds
• 3 1/2 tsp finely chopped fresh basil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp chili powder
• 1/2 tsp finely chopped fresh thyme
• 2 Tbsp olive oil

Directions
1. Bring broth, sweet potato, and quinoa to a boil in a saucepan over medium heat. Cover, reduce heat to medium low, and simmer 20 minutes or until quinoa is tender. Transfer to bowl to cool.


2. Stir chickpeas, zucchini, pumpkin seeds, ground flaxseeds, basil, salt, pepper, chili powder, and thyme into quinoa mixture, mashing chickpeas and sweet potato but leaving some chunks. Shape mixture into 8 patties.


3. Preheat oven to 400 degrees F, or preheat grill to medium-high.


4. Heat oil in large skillet over medium heat. Cook patties 2 to 3 minutes per side, or until lightly golden brown. Remove from heat, and either place on baking sheet, and bake 15 minutes, or cook on grill 8 to 10 minutes, turning once.


Nutrients Per Patty:
Calories: 242
Protein: 9 g
Fat: 11 g
Carbohydrate: 29 g
Fiber: 8 g
Sodium: 346 mg
Potassium: 448 mg
Phosphorus: 339 mg

Turmeric Smoothie

Anti-inflammatory and immune boosting!


Ingredients:

• 1 cup full fat coconut milk (can substitute any other milk or yogurt)
• 2 bananas
• 1/2 tsp ground ginger
• 2 tsp ground turmeric
• 1 Tbsp honey or maple syrup (optional)
• 1/2 tsp vanilla extract
• 6-8 ice cubes (more if needed)

Directions: Place all ingredients in a blender of food processor and blend until smooth and creamy.


Makes 2 servings




Nutrients Per Serving (will full fat coconut milk)
Calories: 370
Protein: 4 g
Fat: 25 g
Carbohydrate: 40 g
Fiber: 4 g
Sodium: 17 mg
Potassium: 731 mg
Phosphorus: 140 mg




Recipe Source: www.comfybelly.com

Quick Salad Dressings

Indian Curried Grapefruit Dressing

• 3/4 cup unflavored soy yogurt (could also use plain yogurt)
• 2 Tbsp coconut milk
• 4 Tbsp grapefruit juice concentrate
• 2 Tbsp curry powder
• 1/2 tsp black pepper

Thai Peanut-Orange Dressing

• 1/2 cup fresh orange juice
• 2 Tbsp fresh lemon juice
• 2 Tbsp peanut butter
• 1 Tbsp maple syrup
• 1 tsp black pepper
• 1/2 tsp chopped fresh chilies

Retro Green Goddess Dressing

• 3/4 cup soy sour cream or silken tofu (could also use regular sour cream)
• 1 Tbsp olive oil
• 1 Tbsp white wine vinegar
• 1 Tbsp fresh lemon juice
• 1 Tbsp shredded nori (dried seaweed)
• 1 Tbsp minced garlic
• 1 Tbsp chopped fresh parsley
• 1 Tbsp minced fresh tarragon

Italian Sun-dried Tomato-Rosemary Vinaigrette

• 8 sundried tomatoes, minced
• 1/2 cup olive oil
• 2 Tbsp fresh lemon juice
• 1/2 Tbsp Dijon mustard
• 1 Tbsp fresh rosemary, minced

Chinese Sesame-Soy Dressing

• 3/4 cup rice wine vinegar
• 1 tsp fresh orange zest
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp fresh ginger, minced
• 1 Tbsp garlic, minced
• 1 Tbsp fresh orange juice

New England Thanksgiving Vinaigrette

• 1/2 cup vegetable oil
• 3 Tbsp cranberry sauce
• 1 Tbsp maple syrup
• 1 tsp vinegar

Healthy Chopped Veggie Vinaigrette  

• 6 Tbsp red wine vinegar or balsamic vinegar
• 3 Tbsp olive oil
• 1 Tbsp minced garlic
• 4 Tbsp chopped Roma tomatoes
• 2 Tbsp chopped bell pepper
• 2 Tbsp chopped celery
• 2 Tbsp chopped onion
• 2 Tbsp minced fresh oregano
• 1 tsp minced fresh basil

Continental Shallot and Caper Dressing

• 6 Tbsp red wine vinegar
• 2 Tbsp white wine vinegar
• 4 Tbsp olive oil
• 2 Tbsp chopped shallots
• 1 Tsbp drained capers
• 1 tsp Dijon mustard
• 1 tsp black pepper

Southwestern Chili Pepper Dressing

• 2 Tbsp chopped fresh chili peppers
• 4 Tbsp olive oil
• 2 Tbsp fresh lime juice
• 2 Tbsp minced onion
• 2 Tbsp tomato puree
• 1/2 Tbsp minced garlic
• 1 Tbsp chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp red pepper flakes

*each combination makes about a cup of dressing


recipe source: Vegetarian Journal Volume XXXIII No 2

Shrimp Etouffee

Ingredients:

• 1 stick butter
• 2 cups chopped onions
• 1 cup celery
• 1/2 cup chopped bell peppers
• 1 pound shrimp
• 1 Tbsp flour
• 1 cup water
• 1 tsp sea salt
• 1/4 tsp cayenne pepper
• 2 Tbsp chopped parsley
• 3 Tbsp chopped green onions

Directions:

Melt butter in a large skilled over medium heat. Add onions, celery, and bell peppers and sauté until soft and golden (10-12 minutes). Add the shrimp. Reduce heat to medium, stirring occasionally. Cook shrimp for about 10-12 minutes. 

Dissolve the flour in the water and add to the shrimp mixture. Season with sea salt and cayenne pepper. Stir until mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes. 

Serve over rice

Makes about 4 servings

Nutrients Per Serving:
Calories: 296
Protein: 25.2 g
Fat: 13.6 g
Carbohydrate: 18 g
Fiber: 3 g
Sodium: 797 mg
Potassium: 533 mg
Phosphorus: 286 mg

5 Ingredient Spelt Flatbread

Ingredients:

• 2 cups + 2 Tbsp light spelt flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3/4 cup almost boiling water
• 1 Tbsp extra virgin olive oil

Directions:
1. In a large bowl, whisk together the flour, salt, and baking soda.
2. Stir in the hot water and oil until it forms a dough.
3. Knead the dough with your hands for about 15 times, soaking up the extra flour at the bottom of the bowl as you go. If the dough is still wet, add some more flour and knead again.
4. Shape dough into a ball and place in the bowl. Cover with a tea towel to prevent from drying out.
5. Preheat a large skillet over medium heat.
6. Grab a chunk of dough just larger than a golf ball. Shape the ball and sprinkle on some spelt flour to coat lightly.
7. Place a large nonstick baking mat on the counter and flour a rolling pin. You can also use parchment paper instead of a nonstick mat. Sprinkle the mat with a dusting of four.
8. Roll the dough all directions into a circular shape until it's paper thin. It's okay if it's not a perfect circle. Drizzle with a tiny bit of olive oil and spread it out to coat the entire surface.
9. Place the tortilla on the preheated skillet, oil side down. Cook over medium heat for around 30 seconds and then flip it with a spatula and cook for another 30 seconds or so. Cooking for too long may cause it to tear or dry out.
10. Place cooked tortillas on a plate and cover with a tea towel to prevent drying. Repeat steps for the rest.
11. Store leftovers on a plate with a lightly damp paper towel spread out on top. Cover the plate with plastic wrap and place in fridge.


Makes about 6 large or 8 small tortillas


Nutrients Per Flatbread (large)
Calories: 118
Protein: 4 g
Fat: 3 g
Carbohydrate: 21 g
Fiber: 3 g
Sodium: 105 mg
Potassium: 113 mg
Phosphorus: 116 mg


Recipe source: http://ohsheglows.com/




Read more: http://ohsheglows.com/#ixzz2yyKL1ID3

Rainbow Salad with Avocado Basil Dressing

Salad Ingredients:

• 1 large head romaine lettuce
• 1/2 small head of red cabbage
• 8 oz cherry tomatoes
• 1 english cucumber
• 1 yellow bell pepper
• optional: garbanzo beans, black beans, corn, fresh herbs..

Dressing Ingredients:

• 1 avocado
• juice from 1 lemon
• 3/4 cup lightly packed fresh basil
• 1-2 cloves garlic
• 1 tsp honey/agave
• 1/4 cup olive oil
• 1/4 cup water
• 2 Tbsp white wine vinegar
• 1/4 tsp salt

Directions:

Make dressing: place all dressing ingredients in blender and blend until smooth. Taste and add more lemon or seasonings if necessary. Place in fridge to let flavors mingle while you make the salad. 

Chop all vegetables and place in a large bowl and toss to combine. Top with dressing and serve. 

Makes about 6 servings

Nutrients Per Serving (311 g)

Calories: 192

Protein: 2.7 g

Fat: 15 g

Carbohydrate: 14 g

Fiber: 5 g

Sodium: 116 mg

Potassium: 560 mg

Recipe source: http://www.thegardengrazer.com/2014/03/rainbow-chopped-salad-with-avocado.html

Quinoa Flour Muffins

Ingredients

·         2 cups quinoa flour

·         2 ½ tsp aluminum-free baking soda

·         1 tsp white vinegar

·         ½ tsp sea salt

·         4 Tbsp allowed oil or mango puree

·         1 cup allowed milk

·         2 eggs, or 2 Tbsp tapioca flour or ground flax seed mixed with 6 Tbsp warm water, or 2 mashed banana, or other safe egg substitute

·         ½ cup maple syrup or other allowed sweetener

·         2 cups dried cranberries or other dried or frozen fruit, berry, or nuts

Directions

1.       Preheat oven to 375 degrees F. Line muffin tin with paper muffin cups.

2.       Mix together the flour, baking soda, and salt in a large bowl and set aside.

3.       Whisk together the milk or water, oil or fruit puree, eggs or egg substitute, maple syrup in a smaller bowl and add to the dry mixture. Stir well. The batter will be very thick.

4.       Add the berries and/or nuts and fold into the batter.

5.       Ladle the batter evenly between 12 cups. Bake for 22-25 minutes until the tops are golden brown and a wooden toothpick inserted comes out clean. Move to a wire rack to cool completely before storing or freezing.

Nutrients Per Muffin (Nutrients will vary based on ingredients used):

Calories: 189

Protein: 4 g

Fat: 7 g

Carbohydrate: 27 g

Fiber: 2 g

Sodium: 364 mg

Potassium: 62 mg

Recipe source: elizabethyarnell.com/effortlesseating/2014/03/gluten-free-quinoa-muffins

Chcolate Chip Banana Cookies

 Ingredients:
• 1 ripe banana, mashed
• 1 egg
• ½ tsp vanilla
• ½ cup almond flour
• ½ cup shredded, unsweetened coconut
• ¼ tsp baking powder
• ¼ tsp cinnamon
• 1 stevia packet
• 1/8 tsp salt
• ¼ cup chocolate chips (can omit if needed)

Directions:
Preheat oven to 375 degrees F.
Beat egg in with mashed banana and vanilla.
Add dry ingredients and stir to combine.
Fold in chocolate chips and refrigerate about 15-30 minutes.
Scoop dough onto a greased cookie sheet (or use parchment paper) and bake for 15-17 minutes.

Makes about 10 cookies
Nutrients Per Cookie
Calories: 55
Fat: 3.1 g
Protein: 1.1 g
Carbohydrate: 6.2 g
Fiber: 1 g
Sodium: 42 mg

zucchini Hummus

Ingredients:

·         3-4 medium zucchini’s

·         ¼ C olive oil

·         ¼ C lemon juice

·         ½ C + 2 Tbsp tahini

·         1 ½ tsp salt

·         2 tsp cumin (optional)

·         4 cloves garlic (optional)

·         Paprika to garnish

Directions:

1.       Chop zucchini into equal 1-2 inch chunks.

2.       Fill mixer or food processor half way with zucchini and slowly add the remaining chunks. (should make a liquid)

3.       Optional --If the zucchini is juicy take a fine mesh strainer and drain the zucchini over a bowl.

4.       Place the olive oil, lemon juice, tahini, garlic, cumin, and salt in mixer/food processor and process until smooth.

5.       Add the zucchini and blend together

6.       The hummus will be runny at first but should firm up if placed in the refrigerator for an hour.

7.       Can garnish with paprika, cumin, olive oil, or more garlic

Nutrients Per Serving (based on 12 servings per recipe)
Calories: 122
Fat: 11 g
Protein: 3 g
Carbohydrate: 5 g
Fiber: 2 g
Sodium: 213 mg
Potassium: 197 mg

Homemade Oat Milk

Ingredients:

·         1 cup steel cut oats

·         3 cups filtered water

·         1 ½-2 Tbsp pure maple syrup (or other liquid sweetener), to taste

·         1 tsp pure vanilla extract

·         Scant ¼ tsp salt (enhances flavor)

·         ¼ tsp ground cinnamon (optional)

*will also need high power blender

Directions:

1.       Rinse and drain 1 cup of steel-cut oats. Place oats in a bowl and cover with water. Soak for around 20 minutes (can soak longer, even overnight).

2.       After soaking, rinse and drain the oats very well.

3.       Scoop oats into your blender and add 3 cups of water, you can add more water if you want a less creamy and thinner milk.

4.       Cover with lid and turn the blender on a low speed, increasing the speed gradually, and blend at the highest speed for about 8-10 seconds only.

5.       Place a fine sieve over a large bowl and pour the oat milk very slowly into the sieve.

6.       With a spoon, gently push down on the oat pulp so the milk flows through.

7.       Scoop the oat pulp into a small bowl and set aside, clean out your blender and sieve until no pulp residue remains.

8.       Place sieve on top of your blender and pour the milk in once again and strain.

9.       Rinse out the bowl and sieve once again. Strain the milk through the sieve into the bowl once again (optional).

10.   Whisk in maple syrup, vanilla, salt, and cinnamon.

11.   Pour into a storage container (mason jars work well) and store in the fridge. Milk will naturally separate so give the jar a shake before using. It should last 4-5 days

Nutrients Per Serving (makes about 4 Servings)

Calories: 104

Fat: 1.4 g

Protein: 3 g

Carbohydrate: 21

Fiber: 2 g

Sodium: 148 mg

Potassium: 95 mg

Recipe source: www.ohsheglows.com

almond butter cups

Ingredients

·         ½ cup almond butter

·         2 Tbsp coconut crème concentrate or coconut butter

·         2 Tbsp pure maple syrup

·         1 Bag chocolate chips (Enjoy Life Foods gluten, dairy, and soy free)

Directions:

1. melt chocolate chips using double boiler

2. stir together remaining ingredients

3. fill mini muffin cups 1/2 way with chocolate

4. add drop of almond butter mixture

5. top with chocolate

6. cool till hardened

Nutrients Per Cup

Calories: 100

Fat: 7 g

Protein: 2 g

Carbohydrate: 8.6 g

Fiber: 0.8 g

Sodium: 9 mg

Potassium: 82 mg

Turmeric Tea

Turmeric is highly anti-inflammatory and may help prevent many chronic diseases including Alzheimer’s, arthritis, cancer, and depression.

An easy way to get more turmeric into your diet is to drink it in tea form.

1.       Bring four cups of water to a boil.

2.       Add one teaspoon of ground turmeric and reduce to a simmer for 10 minutes.

3.       Strain the tea through a fine sieve into a cup, add honey and/or lemon to taste. ( can also add a splash of coconut, almond, soy, or rice milk)

Recipe source: drweilblog.com

Zucchini Italiano

Ingredients:

·         6 small zucchini, cut into ¼ inch slices

·         2 Tbsp butter

·         1 cup water or milk

·         3 Slightly beaten eggs

·         1 tsp sat

·         2 tsp basil

Directions:

Put zucchini in 1 ½-qt casserole. Dot with butter. Bake at 400 degrees for 15 minutes. Combine and pour remaining ingredients over zucchini. Set casserole in a shallow pan with one inch hot water. Bake at 350 degrees for 40 minutes or until knife comes out clean.

Makes about 3 servings

Nutrients Per Serving (using water instead of milk)

Calories: 177

Protein: 9.2 g

Carbohydrates: 8 g

Fiber: 2.6 g

Fat: 13 g

Sodium: 869 mg

Potassium: 690 mg

Phosphorus: 188 mg

Banana Oat Cake

Ingredients:

·         2 cups oat flour

·         ¼ tsp salt

·         ½ cup mashed banana

·         2 tsp baking powder

·         2 eggs

·         3 Tbsp cold water

·         2 Tbsp unrefined vegetable oil

Directions:

Mix dry ingredients. Beat eggs. Add water, oil, and mashed banana. Blend with dry ingredients. Put the batter in a greased 8x8 inch pan and bake at 350 degrees for 25-30 minutes. Cut into 9 pieces.

Nutrients Per Serving:

Calories: 200

Protein: 6.8 g

Carbohydrate: 27 g

Fiber: 2.6 g

Fat: 7.5 g

Sodium: 196 mg

Potassium: 193 mg

Phosphorus: 209 mg

Miso-Lime Sweet Potato Dip

Ingredients:

·         2 medium sweet potatoes (1 ¼ lb)

·         2 Tbsp white miso paste (optional)

·         2 Tbsp lime juice (optional)

·         1 tsp grated fresh ginger

·         ½ tsp grated lime zest, plus more for garnish (optional)

Directions:

1.       Pierce sweet potatoes with fork, and microwave 7 to 10 minutes, or until soft. (or bake 1 hours in 400 degree oven). Cool sweet potatoes 10 minutes, or until easy to handle, and then halve and coarsely chop (leave skins on).

2.       Transfer chopped sweet potatoes to food processor, add remaining ingredients, and pulse until smooth, adding up to 2 Tbsp water, if necessary to achieve desired consistency. Season with salt and pepper, if desired. Serve warm or at room temperature, garnish with lime zest, if using.

Makes 2 cups

Nutrients per serving (serving size 2 Tbsp)

Calories: 32

Protein: <1 g

Fat: <1 g

Carbohydrate: 7 g

Fiber: 1 g

Sodium: 78 mg

Potassium: 60 mg

Phosphorus: 10 mg

Orange and Almond Cake

Ingredients:

• 2 large oranges (preferably seedless)
• 6 eggs
• 1 1/2 cup ground almonds
• pinch of salt
• 1 cup sugar
• 1 tsp baking powder
• GARNISH: thin slices of peeled orange sprinkled with confectioners sugar and a touch of cinnamon, or fresh raspberries. Serve with whipped cream.

Directions:

Wash the oranges and boil them in water to cover, without peeling, until very soft, 30 minutes or more. 

Drain, cool, cut into quarters, and remove the seeds, if any. Process the oranges to a fairly fine puree in a blender or food processor or by putting them through a meat grinder. Don't make too fine. The little bits of skin, which will not be at all bitter after the long boiling, are pleasant to bite on. 

Beat the eggs in a bowl until thick, then add the ground almonds, salt, sugar, baking powder, and orange puree, and mix well. 

Pour into a deep 9-inch cake pan that has been buttered and floured, and bake in a 400 degree oven for 1 hour or longer, until firm to the touch when pressed with the tip of your finger. 

Remove the pan to a rack, allow the cake to cool, then turn it out of the pan onto a serving dish. Serve garnished with orange slices or berries, and whipped cream. 

Serves 8

Nutrients Per Serving:

Calories: 274

Protein: 8.8 g

Fat: 12.6 g

Carbohydrate: 35 g

Fiber: 3.3 g

Sodium: 112 mg

Potassium: 255 mg

Phosphorus: 176 mg

Recipe Source: The Pleasures of Cooking, September/October 1981, pg 44