January/February 2014

CrispRoot™ Chips are made from the healthy cassava root. These snacks have a satisfying flavor and light, crispy crunch. Plus they provide twice the fiber and have 30 to 40% less fat than potato chips. All-natural flavorings are used for the Original, Sea Salt, BBQ Bliss and Thai Ginger selections. And the chips contain no refined sugars, trans-fat, cholesterol, preservatives or colorings.

Learn more about Arico Natural Foods, cassava, and where to purchase CrispRoot Chips at www.crisproot.com.




Wean Green, makers of environmentally friendly food storage containers, has expanded beyond their original baby products and now offers the larger sized Lunch Bowl, Meal Bowl and Meal Cube. The tempered glass (five times stronger than normal glass) and easy smart clip lids are a great alternative to plastic containers. Your food is safe from BPA, phthalates and toxins. And Wean Green donates 1% for the Planet.

Check out all their products and accessories at weangreen.com.


Perfect for cold winter nights!

Yields 4 servings (about 5-¼ cups)


  • 2 large (1 lb) North Carolina sweet potatoes
  • 1 large (8 oz) tart apple (such as Fuji, Honeycrisp or Gala)
  • 1 tablespoon olive oil
  • 1 large onion, coarsely chopped (2 cups)
  • 2 to 3 teaspoons curry powder
  • 1 can (14 to 14-½  oz) vegetable broth (about 1-¾ cups)
  • 1-¾ cups unsweetened apple juice
  • ¾  teaspoon salt
  • 1 container (6 oz) plain low-fat yogurt
  • ¾  cup croutons (optional)


  1. Pierce sweet potatoes and apple with fork tines; microwave sweet potatoes and apples on high until apple is very tender (about 6–7 min); remove apple, set aside until cool enough to handle
  2. Continue microwaving sweet potatoes on high until tender (additional 4–5 min); set aside until cool enough to handle
  3. Heat oil in large saucepan over medium heat; add onion and curry powder; cook and stir until onion begins to brown (about 5 min)
  4. Add vegetable broth, bring to a boil; reduce heat to low, simmer (5 min); transfer broth mixture to bowl of food processor, reserve saucepan
  5. Halve sweet potatoes and apple; remove apple core; scoop potato and apple pulp from skin; add to food processor; add salt; whirl until very smooth, gradually adding apple juice through processor feed tube
  6. Transfer mixture to reserved saucepan; bring to boil over medium heat
  7. Whisk in yogurt; reheat just until hot (do not boil)
  8. Serve topped with croutons (if desired)

Per serving: 253 calories, 50g carbs, 6g fiber, 28g sugar, 4g fat, 1g saturated fat
Recipe and photo courtesy of the North Carolina Sweet Potato Commission.