banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Sweet Potato, Lime, and Cucumber Dip

    Share

    Sweet Potato, Lime, and Cucumber Dip

    2 small or 1 large sweet potato
    1 tsp (5 mL) sweet (or hot) paprika
    Juice and zest of 2 limes
    Sea salt and pepper to taste
    1 cup (250 mL) English cucumber, diced

    Advertisement

    Preheat oven to 400 F (200 C). Bake sweet potatoes on baking sheet until easily pierced with a knife, about 1 to 1 1/2 hours.

    Let cool enough to handle. Slice open and scoop flesh into food processor. Add paprika, lime juice, and zest. Purée mixture; season to taste.

    Put dip in bowl; add cucumber and mix well.

    Serves 6.

    Each serving contains:
    41 calories; 1 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 10 g carbohydrates; 2 g fibre; 24 mg sodium

    source: "Cinco de Mayo", alive #343, May 2011

    Advertisement

    Sweet Potato, Lime, and Cucumber Dip

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.