Spicy Sweet Potato Cakes - PLENTY

The spiciness is optional (just omit the hot red pepper) in this delicious sweet potato cake.

Skin and slice the sweet potatoes into small pieces then boil the potatoes for five to seven minutes or until fork tender.

While waiting for the sweet potatoes to boil, slice green onions and chilli pepper, removing all the seeds from the pepper.

Then, add flour (I used spelt flour because of it's slightly nutty taste and I happened to have it on hand), green onions, soy sauce, and hot red pepper to the pot with drained potatoes. Mash the mixture until it is smooth and there are no inconsistencies. It should be sticky, not runny, if it's runny then add more flour.

 

Then, shape into patties and fry in a pan for less than two minutes each side or until golden brown!

Beet, Orange, and Black Olive Salad - PLENTY

Cost: $5                        Servings: $4              Time: 45 minutes

This salad is a combination of sweet and bitter flavours with subtle acidity and saltiness. The oranges and beets comprise the sweet factor with the radicchio providing a bitter contrast. The oranges also contribute to the acidity with the vinegar.  

● 5 Small Beets                       ● 1 1/2 tsp balsamic vinegar

● 1 Small head radicchio        ● 4 tsp olive oil

● 3 Oranges                             ● 3 tsp Green Onion

● Olives

First, skin and cut the beets in quarters then add to cold water and bring to a boil. Keep boiling for 25 minutes or until the beets are fork tender.

While waiting for the beats to tenderize, peel and cut the orange slices in half. Slice the radicchio and add into a mixing bowl (don't knock tupperware) with oranges, green onions, and quartered black olives. Then add balsamic and olive oil and mix thoroughly.

Once the beets are tender, drain and let them cool before mixing with the rest of the salad.

Calories - 70  Carbohydrates  - 15g  Sugar - 10g  Fat - 1g  Protein - 2g