Refreshing, Crunchy, Nutritious!
Have you ever tried jicama? Get ready to take a culinary adventure, south of the border. Especially if you are tired of nibbling on carrots and celery for your healthy snack!
First grown in South and Central America, jicama (also known as the Mexican yam), is a delicious, sweet-tasting and crunchy root vegetable similar to a sweet potato or an apple. The skin is not edible and considered an organic toxin called retenone, so you definitely need to peel it. You can find jicama in the produce section of most grocery stores, especially in the spring and summer. Look for firm round tubers and store them in a cool dark place for up to 4 weeks.
I love to slice them into sticks and eat raw, sprinkled with chili powder, lime and salt. So nice to nibble on while sitting at my desk or as a quick appetizer. Great for a take-along snack for kids – they don’t turn brown like apples. Yay!
In addition to jicama’s refreshing crunch, I eat it because of the health benefits. Get this:
- Like any fruit or vegetable, jicama is full health-boosting vitamins and minerals. A single serving has 44% of your daily recommended dose of Vitamin C!
- Jicama’s unique soluble fiber is infused with oligofructose inulin, making it excellent for lowering cholesterol, stabilize blood sugar levels, and boosting digestive health.
- Jicama is full of potassium, calcium and magnesium – all important trace minerals for our sustained good health.
- Being low in calories and high in fiber makes this root a great tool for weight loss.
Spring and summer bring celebrations and cookouts. My Jicama Salad with Watercress, Radishes & Chiles is perfect to bring to any party — a delightfully different salad that is flavorful, colorful and full of tangy crunch. Plus, in addition to jicama, it’s filled with healthy detoxing spring ingredients like radishes and watercress.
Jicama Salad with Watercress Radishes & Chiles
So colorful and filled with the detoxing properties of radishes
- 2 medium jicama (1 ½-2 pounds), peeled, sliced into ¼-inch thick sticks
- 1 cup red onion, slivered
- 1 1/3 cup radishes, cut into julienne
- 1-2 jalapenos, stemmed, seeded, ribbed and thinly sliced lengthwise
- 2 bunches watercress, large stems removed, coarsely chopped
- 1/3 cup cilantro, coarsely chopped
- 1/2 cup lime juice, freshly squeezed
- 1 Tbs cider vinegar
- 2 Tbs organic pure cane sugar
- 1 tsp salt or to taste
In a large bowl, gently toss jicama, red onion, radishes, chiles, watercress and cilantro. Refrigerate until ready to use.
In a small bowl, whisk together lime juice, vinegar, sugar and salt until the sugar is dissolved. Pour dressing over salad and toss to coat thoroughly. Adjust seasonings and serve immediately.
You will taste delicious spring dishes,
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