Today’s Health-e-Recipe pairs crunchy and sweet jicama with a fruity salsa. Jicama is a root vegetable, also know as a Mexican turnip. You can find it in the produce section usually near other root veggies like turnips and beets. It packs 6 grams of cancer-fighting fiber for less than 50 calories. Jicama makes a great addition to your vegetable platter raw, but can also be cooked.
Here’s more information about jicama from our nutrition advisor, Karen Collins, MS, RDN, CDN, FAND.
Q: How do you prepare jicama?
A: Jicama (hee-kah-mah) is a root vegetable that looks like a cross between a turnip and a potato. You can peel it, slice it into strips and serve it raw in salads or with a low fat dip. You can also cook it by steaming, stir-frying, or oven roasting. Jicamas have a mild flavor and crunchy texture.
You should choose smaller ones because they’re less woody. They should be free of bruises. A whole cup of raw jicama contains only about 50 calories. They are an excellent source of vitamin C and a good source of dietary fiber.
Having eggs year round is so familiar that we forget how seasonal they once were. Colorful eggs at Easter are more than a spiritual symbol of renewal. Until electricity was used to add hours of light, hens stopped laying through the short days of dark winter months and began laying abundantly again as spring brought longer days. So spring’s arrival was a reason to celebrate and enjoy eggs.
Whipping up a golden, buttery French omelet is an elementally simple way to enjoy eggs. I do not mean the familiar coffee shop staple, lightly browned and folded over an over-abundance of filling. A true – as in French –omelet is cooked just until the eggs are tenderly set, without time to brown, and are quickly rolled into thirds around only a filling that is just enough to add complimentary flavor.
To the French, making an omelet is a true test of a cook’s ability. Its ingredients are simply eggs, butter, and a splash of water. (A filling is optional.) What transforms them into bliss is using the perfect pan and precise technique. Getting the timing and tilting of the pan just so, the result is lightly set eggs rolled neatly into a cloud-light pillow and slipped onto your plate at just the perfect instant. Eating it can be close to a religious experience. Read more… “How to transform two eggs into a perfect French Omelet”
Break out of the usual cooking routine and try some of our more adventurous dishes, hand-picked by our foodie staff. Saag, savoy and South American soup are just a few of our unique, cancer-fighting recipes from 2015. Try just one, or make a resolution to cook them all –then vote for your favorites below!
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