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