Cooking with Honey

Sweet Potato Wedges

Roasted Spiced Sweet Potatoes
Adapted from Gourmet, January 2002
Makes 4 to 6 servings.

1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon dried hot red pepper flakes (the latter will make them quite spicy, so using according to your preferences)
1 teaspoon kosher salt
2 pounds medium sweet potatoes
3 tablespoons vegetable oil

Preheat oven to 425°F. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.

Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.

I use blood orange olive oil or lemon olive oil, and I drizzle with orange blossom honey when the potatoes are tender!!


Mojito Smoothie

Ingredients:1/2 cup mint leaves, 1 frozen banana, 1/2 lime, 1/2 cup coconut water, ¼ avocado, 1 Tbsp.

Start your day with a "Mojito" smoothie for nearly 4 g protein and 9 g fiber. Blend 1/2 cup mint leaves with a frozen banana, juice of 1/2 lime, 1/2 cup coconut water, 1/4 avocado, and 1 Tbsp. honey.