Micros 04\ SWEET POTATO TOTS
Steam or boil 680g peeled and cubed sweet potatoes until fork-tender, then put them in a bowl and mash well. Stir in 30g coconut
(or plain) flour, 1 tsp cinnamon and ¼ tsp salt.
In a separate bowl, stir 75g finely chopped pecans and 2 tbsp brown sugar. Preheat your oven to 190°C. Line a baking tray with greaseproof paper. Shape 1 tbsp of sweet potato mixture into a cylinder. Roll in the pecan mixture and place on the baking tray. Repeat until all the ingredients are used up. Bake for 40 mins, flipping halfway.
Makes 6 servings
05\ HUMMUSSTUFFED PEPPERS
In a food processor, puree 65g tahini and the juice of ½ a lemon. Add 60g fresh baby spinach, 2 chopped garlic cloves, 2 tbsp olive oil, ½ tsp cumin and ½ tsp salt; process for 1 min, scraping down the sides. Add ½ of a 400g tin of drained and rinsed chickpeas; process for
1 min. Scrape down the sides, add the remaining chickpeas and blend until smooth. Cut 1cm from the stem ends of 12 baby sweet peppers. Remove the seeds and veins. Stuff the peppers with the hummus you made. Makes 4 servings
06\ ORANGE CRUSH SMOOTHIE PACKS
Among 4 sandwich-size ziplock bags, divide 2 chopped carrots, 1 quartered orange sweet pepper, the segments from 2 oranges, 2 peeled and chopped bananas, 80g hemp seeds and 2 tbsp sliced ginger. Seal shut and freeze. To make a smoothie, blend 375ml water, 1 scoop of plain or vanilla protein powder, and the contents of a bag. Makes 4 servings