Recipes

Green Fig Salad 

1 "hand" of green bananas (about 12 bananas)                       1 sweet pepper, chopped

1 small onion, chopped finely                                                 1 sprig celery, chopped finely

1 can peas and carrots                                                           2 pimento peppers

3 tbsp. light mayonnaise/yogurt                                               Mustard to taste

salt to taste                                                                             Pepper to taste

Method:

Boil, then peel Green Banana's / Figs and  allow to cool.  Dice the Green Banana,  and place in a bowl.  Add prepared onions, sweet peppers, yoghurt or mayonise, pimento peppers, peas and carrots, mustard salt and pepper to taste.

Oven Baked Sweet Potatoes ( a healthy snack or side)

1/2 teaspoon Ground Cumin                                                       1/2 teaspoon(s) Salt

1/4 teaspoon Ground Red Pepper                                               1 tablespoon(s) Vegetable Oil

2 large (about 1 1/2 pounds) Sweet Potatoes

Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.

Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately with oven bake fish or grilled chicken or fish and fresh salad.

Pumpkin Muffins - 

Diabetics, you're going to be loving this one ;)

Ingredients

 cooking spray

1 cup steamed pumpkin

1 small ripe banana

½ cup low fat or skimmed  milk

1 tablespoon granulated brown sugar

½ teaspoon pumpkin pie spice*

¼ teaspoon salt

1 large egg yolk

2 tablespoons raisins

Directions

Preheat oven to 300°F. Lightly spray 5 cups of a standard muffin tin with cooking spray. Fill the 6th cup halfway with water (the other muffins will burn faster if you leave an empty cup.  This is a good baking tip to keep in mind).

In a food processor or blender, combine all ingredients except raisins until mixture is smooth.  (if you don't have a food processor or blender, you can also use your handmixer.)

Stir in the raisins.

Spoon the mixture into the 5 prepared muffin cups.

Bake for 45 minutes.

Unmold and serve when cool enough to eat by hand or refrigerate and serve cold.

*Make your own pumpkin spice

1/2 teaspoon ground cinnamon

1/4 teaspoons ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground allspice

Preparation:

Combine all ingredients. If you make extra, store in an airtight container.