Fresh green Juice

Mix the fresh Juice of:
6 apples
1 cucumber
1 inch piece ginger
2 limes
(optional stalk of celery or 2 leaves of kale)
Serve over plenty of ice.

Oven Roasted Sweet Potatoes

This Recipe came from 'Tis the Season Holiday Cookbook by Mary Engelbreit.

1/3 cup olive oil

4 punds sweet potatoes, peeled and cut into 2 to 3 inch chunks

Grated Zest of Orange

1 T. chopped fresh rosemary

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Pre-heat oven to 450

Pour oil into a large roasting pan and heat the pan in the oven for 5 min. Remove pan and add the sweet potatoes. Carefully stir to coat them evenly with the hot oil and return it to the oven. Roast the sweet potatoes, shaking the pan or turning the potatoes every 10 min., for 50-60 min, until browned and crisped.

Meanwhile, in a small bowl, combine the orange zest, rosemary, garlic, salt and pepper.

Drain the potatoes briefly on a paper towel-lined platter and transfer them to a serving bowl. Sprinkle with the orange zest mixture. Toss to coat, and serve immediately.