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Healthy Recipes: November 2008

Sweet Potato Pie

• 4 large potatoes, raw

• 1 large potato, cooked and mashed

• 1 tsp. lemon juice

• 3 organic eggs

• 1/4 cup whole wheat flour

• 1/2 cup olive oil

• 1 tsp. baking powder

• 1/4 tsp. pepper

• Dash cinnamon

Grate the raw potatoes or process them in a food processor. Add lemon juice. Mix in remaining ingredients, stirring well. Pour into baking dish and bake at 400 for 1 hour or until top is slightly brown.

Acorn Squash

• 3 small acorn squash

• 1 1/2 cups pineapple chunks in its own juice

• 1 apple, diced

• Pumpkin pie spice and cinnamon to taste

• 2 Tbs. Olive oil

Wash squash and cut in half, leaving seeds and stem intact. Place squash, cut side down, in baking dish. Pour about inch of boiling water over them. Bake at 350 for 30 minutes or until almost tender.

Remove seeds and discard them. Drain pineapple chunks, reserving the juice. Mix the pineapple with the apple and spices. Fill the squash cavities with the fruit mixture a dot of olive oil. Place the filled squash in a baking dish and bake, uncovered at 350 for 30 minutes, basking occasionally in the reserved pineapple juice.