Here They Are...

Hello Again! Here are some simple sweet potato and carrot suggestions, both of which also use citrus and sunflower or pumpkin seeds, roasted, seasoned, sweetened, salted, plain, or raw. Delectable Lemon Sweet Potatoes Bake sweet potatoes in a toaster oven or microwave with olive oil or butter rubbed lightly into the skin. If you do not have a toaster oven at your school, you can use a hot plate and skillet. In the latter case, chop and sautee sweet potatoes in oil or butter. Add the following to your sweet spuds: Fresh squeezed citrus juice (lemon or orange, grapefruit is more bitter) Pad of butter or teaspoon olive oil Pinch of Salt Handful of Sunflower or Pumpkin Seeds Serve and Enjoy! Rainbow Carrot Salad Shredded or Julienned Carrots Thin-Sliced Radishes Thin-Sliced Apples (green, red, golden, or a mix) Shreds of red Cabbage (optional) Handful of Seeds Pinch of Salt Fresh-squeezed Citrus Bit of Honey (optional) Depending on the age of the students, time alotted, and equipment available, you can choose either to prep the foods independently or as a class. Here are some links to more complex Sweet Potato recipes: www.grouprecipes.com/2078/sweet-potato-casserole.html www.grouprecipes.com/21814/mashed-sweet-potatoes-with-dried-apples.com Hope you enjoy! Amber