Photo Source ONE.org
Today I am sharing my favorite Sweet Potato Recipe along with a group of bloggers in conjunction with ONE to call attention to the star of their global nutrition campaign, the Sweet Potato.
Why The Sweet Potato?
Although more than 7 million tons of sweet potatoes are produced each year and are widely eaten in Africa, they’re not the kind that have essential nutrients. They’re white in color and low in vitamin A, a vitamin that helps prevent blindness and infant mortality. Read the rest of this entry
My friend Julie brought this appetizer over for book club last week and I have served it twice since. It is a surprising combination of flavors that taste great. I love that it is so healthful, easy to assemble, and looks pretty to serve. Peach season runs from July to mid-September, and one of our favorite family activities is to take our kids to the farm up the road where we can pick them. Mint grows like a weed once it’s planted, so the patch where I planted it in our yard provides more mint than I know what to do with. (Suggestions always welcome!) It is the perfect time of year to serve this recipe.
Slice a Fresh Peach
Spread a spoon of spreadable goat cheese on each slice
Top with a fresh mint leaf
The Martha Stewart Clementine Granitas from the Magazine
I adapted this recipe for Valentines Day from the fabulous Clementine Granita recipe I found in Martha Stewart Magazine (December 2011 issue). I served the clementine version on Thanksgiving and for a holiday gift swap and it was a huge hit both times with the children and adults. I am always thrilled to find a healthful but festive dessert to add to my repertoire. When I saw the Blood oranges I thought their ruby pulp would create a pretty Valentines Day alternative version to our new family favorite.
12 Blood Oranges
1/2 Cup Sugar
1/4 cup water
1/4 tsp Powdered Ginger (the Martha Stewart Recipe calls for 1/2 in peel of fresh ginger but I don’t tend to keep fresh ginger on hand so have only made this with powdered so far)
1 T lemon juice
Slice the oranges in half, cut around the pulp and scoop it out, leaving the shell. Place the pulp and any juice in a bowl.
Wet the skins and roll in sugar, then place in the freezer to crete tiny bowls for the Granita.
In a pot mix the water, sugar and ginger and bring to a boil. Cool.
Juice the pulp from the oranges, ideally enough for 2 cups, you may need to buy extra oranges to get this amount of juice. Add in sugar water mixture and lemon, and place in a bowl to freeze.
Once frozen (about 2-3 hours) Scoop the granita into the frozen skins, and keep them in the freezer until it is time to serve. Enjoy!
Happy Valentine’s Day!