Stuffed yet Siren-esque Red Peppers :)

The stuffed red peppers not only look amazing but taste great as well. The guacamole, black beans, corn, rice and salsa that make up this medley are Mexican inspired. The red peppers give a tangy taste and the salsa feels like firecrackers going off in your mouth. ( in a good way). Why is it good for you? Red bell peppers contain lycopene which helps to protect against cancer and heart disease. They are also a good source of vitamin C, thiamine, vitamin B6, and folic acid. Avocados in guacamole are a great source of Vitamin A, Vitamin E, Potassium, and has wonderful antioxidant properties. Black beans provide an excellent source of protein, lower cholesterol and are loaded with antioxidants. Tomatos in salsa are a great source of Lycopene. All in all, this dish not only looks good, it tastes good and it is good for your body. Enough said!

Ingredients
4 Red bell peppers
2 cups of black beans cooked
1.5 cups of Guacamole
2 cups of Salsa
1 cup cooked rice
1 corn cob with the corn peeled off the cob.
2 cups of lettuce
Salt

Directions

1. Cut the Red bell peppers in half from the top and sprinkle them with some salt.
2. Place 2 tablespoons each of black beans in the red bell peppers.
3. Place 1 tablespoon each of corn and rice in the bell peppers.
4. Layer it with 1.5 tablespoons of salsa.
5. Place 1 Tbsp of Guacamole on the top and spread it out.
6. Top it off with some lettuce.
7. Place the peppers in the oven for 10-15 minutes. You may add 10 extra minutes if you like it well cooked and not semi crunchy.

Now you are ready for your feast and your fiesta!

Scandalous Sweet Potato Pie

First thing that came to my mind when I took a bite of this pie was wholesome. It just felt so good and comforting. This delight of a dessert is not just yummy but healthy as well. Sweet potatoes are rich in Vitamin A (betacarotene) and Vitamin C. "Both Vitamins A and C are powerful antioxidants that work in the body to remove free radicals, this free radicals are chemicals that damage cells." I made this pie for my friend Nupoor who has been there for me in all the seasons of my life.

Ingredients
3 large sweet potatoes cooked and peeeled
1 tablespoon of Cinnamon
1/2 cup of hot soy milk
2.5 tablespoons of oil
4 tablespoons of warm water and 3 tablespoons of Ener-G egg replacer(optional)
3 cups of brown sugar
1 teaspoon salt
1/2 teaspoon Vanilla
1 unbaked pie crust ( I used Mrs. Smith's pie crust)

Directions

1.Preheat the oven to 350°F.
2. Place the oil in the hot soymilk, and add to the sweet potatoes. Beat until soft and creamy.
3.Add the egg replacer, brown sugar, salt, vanilla, and nutmeg to the sweet potato mixture, and mix well.
4.Pour the filling into the crust, and bake for 30 minutes.

This recipe is from Raphael Rettner's cookbook with some of my own replacements and tweaking.