Discovering Jicama: The Crunchy, Versatile Veggie You’ll Love

Is it a potato? A brown beet? a turnip? No!! It's a jicama!!

Have you even tasted jicama? 

It's a root veggie that you might have seen in your local grocery store or farmers' market, but never knew what to do with it. It's not pretty on the outside, but it is crunchy and delicious and slightly sweet on the inside. Like a carrot, it can be eaten raw or cooked. 

Carrot, Jicama,and Apple Coleslaw Recipes

If you are looking for an easy, but healthy simple vegan side dish, think about this sweet and juicy apple jicama coleslaw! 

Everyone seems to enjoy it, and it can literally be made in minutes using the shredding blade of your food processor. 

Jicama- - speeds up metabolism

                           

If you want to include a greater variety of vegetables into you diet, you may want to try jicama,  not only because it's nutritious but some say that it also helps speed up your metabolism.

This strange looking vegetable from Mexico is pronounced"  hick- a- ma "

It looks like a large turnip and tastes like a crunchy raw apple, but not as sweet. Use it like you would raw carrots for dipping or just eat it sliced and raw. Even kids will like its mild inviting flavor. Most supermarkets carry it, and of course its gluten free

Dont let its looks intimidate you, It peels and cuts easily.

Jicama is also a delicious addition to any salad.
Try this delicious jicama rainbow salad 

Jicama Rainbow Salad With Mint




jicama, mint, raw corn, tomato, radish, grated carrot, fresh basil, radish, raisins, red onion., etc.
Jicama Rainbow Salad With Mint    

Here is the weight loss scoop on jicama:

Can jicama  speed up weight loss? Read this! 

Jicama ( pronounced hih-cama) is a low calorie root vegetable that is available in most supermarkets. It is grown in Mexico and Central America and widely used in the Latin American diet. It looks like a turnip or large radish but has a mild, almost sweet flavor. In addition to containing potassium, iron and calcium, Jicamas are very high in Vitamin C, ellagic acid , and fiber. This low calorie ( 45 calories per cup) , zero fat , vegetable is a nice addition to any meal. Peeled and used raw, it can be substituted for water chestnuts, added to stir frys, sliced and eaten raw like celery, or added to salads for delightful taste. I have always enjoyed jicama, but now I am intrigued with information about how jicama can help you lose weight faster. ( scroll down for jicama recipes)

The Research on Weight Reduction

In a recent article in First magazine, David Feder R.D., and a nutritional researcher at the University of Texas at Austin, explained about hormones and weight loss. He refered to a study published in The Journal of Nutritional biochemistry which said, " probiotic bacteria use ellagic acid to generate compounds that help the body better utilize food, putting calories to use to give you energy rather than parking those calories on your hips." It turns out that ellagic acid is found in significant amounts in jicama. He also refered to another study done in Taiwan that said, " allegic acid helps the body break down fructose while reducing levels of weight-sabatoging inflammation." David Feder recommends eating jicama because not only is it rich in ellagic acid, it is also rich in vitamin C which helps the body use glucose as energy rather than storing it as fat. In addition, the fiber in jicama nay help elimination and thus belly bloat. Jicama is also low in sugar, which can make it a good  raw, cruchy snack for diabetics or hypoglycemics.  

Ellagic acid:  An antixodant phytochemical

Fiber:  Fiber is the ingredient in plant food that is not digestible. However, it is probably one of the most important nutrients that the body needs to help eliminate waste. Without sufficient fiber ( no less than 25-30 grams a day) your body may hold on to toxins which may increase your risk of developing chronic constipation, higher levels of cholesterol, and difficulty losing weight. Fiber acts as as scrub brush as it moves through your system getting rid of toxic build up.

Next time you go to the supermarket, look in the produce isle for jicama.

How to use jicama

• Jicama will stay fresh in the refrigerator up to about 2 weeks
• Once cut, wrap and store in the refrigerator for up to about a week
• Peel jicama with a peeler or sharp paring knife
• Eat it raw as cubes, sliced or as sticks.
• Its mild sweet flavor makes it a perfect addition to a vegetable tray.
• Shred jicama to add to salads, coles slaws, health salads.
• Add it to a stir fly in place of water chestnuts
• Can be boiled or steamed
• Jicama can be baked in its skin at 375 degrees for about 40 minutes ( depending on the size)

Try some of these recipes:

Mashed ( potato) Jicama

Peel and cube jicama. Boil or steam until tender. Mash with fork. Add butter, salt and pepper or any seasoning that you would add to mashed potatoes.

Baked ( potato) Jicama

Make jicama a low calorie substitute for a baked potato.
Wash the jicama well, puncture with a fork for two or three jabs, and then bake at 375 degrees for about 40 minutes. When tender, slice down the middle and eat contents not skin.
Add any topping that you would add to a baked potato such as butter, sour cream, salt, pepper, etc.
To keep it low calorie, add a spoonful of plain greek yogurt.

Low Calorie Jicama Crunch Fries
Ingredients
2 medium jicamas ( peel and slice into strips)
1 TBsp of olive oil
1 tsp each of onion powder & paprika
Sea salt, and optional 1/4 tsp of cumin powder

Preparation:
Toss all ingredients together in a large bowl until fries are well coated. Enjoy!
or leave out the oil and make it lower in calories

__________________________________________________________________________________

Fabulous Waldorf Cranberry/ Broccoli  slaw Jicama salad 


Great salad for lunch on a hot summer day or as a side dish during any season.

1 bag of organic broccoli slaw ( can find at most supermarkets)

1 cup of diced jicama (peel jicama first)

1-2 small organic apples, diced

1/4 cup chopped raw walnuts

1/3 cup organic dried cranberries

Mix all ingredients in a large bowl and set aside

Dressing:

1/2 cup soaked cashews  ( soak for at least 2 hours or more and drain)

1/4 cup raw honey ( raw tastes best)

1/4 cup fresh lemon juice

Blend all ingredients in blender and pour over vegetables and toss till coated. Allow to sit for 15 minutes before serving.. YUM!

May be shared n a few  of the following weekly blog carnivals

Jicama Mint Rainbow Salad Plus 7 Other Great Salad Ideas

jicama, mint, raw corn, tomato, radish, grated carrot, fresh basil, radish, raisins, red onion., etc.

Scroll down for recipe

Have you ever tried jicama? It's a delicious crunch, sweet, vegetable that is a welcome addition to most salads. Jicama is low in calories and fat but high in fiber and water content. A dieters friend, jicama can be eaten like a carrot- sliced, in sticks, or chopped into salads. 

Look for my Jicama Mint Rainbow Salad Recipe at the end of the post. 

I love summer salads because they include lots of local farm fresh produce and interesting summer herbs such as cilantro, basil, dill, parsley, and mint! 

Bring On The Salads

Brutally hot summers, such as this one, call for making salads !! 

I find salad is easy to make, hydrating, and refreshing. It seems like the perfect answer for on a hot summer night.  

I'm sharing 7 delicious salads- most are lettuce-free! 

Fresh Raw Corn
I love to eat corn cut right off the cob ; it's so sweet
and tender just the way it is; 
I never cook it, and I add it to many of my salads!



My salads can be eaten alone or as a starter for dinner. 
Why not try one of these super salads this week?

Jicama Rainbow Salad With Mint    

Try one of these super salads for lunch or dinner this week

Arugula and Cashew salad  ( pungent and peppery)

Quinoa Salad with Lemon Dressing  ( light and lemony)

 Red Endive & Cucumber salad  ( Very colorful )

Jicama Rainbow Salad With Mint  ( Reader's favorite)

Jersey Corn and Tomato salad  ( My summer favorite)

French Potato salad ( no mayo)

Black Bean and Fresh Corn salad ( A light but filling meal)

My Cherry tomato plant



My colorful summer flowers

Got avocado? Make   traditional guacamole (recipe link)

When it's hot, make salads!

Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.

Jicama Crunchy Rainbow Salad

Some of the best salads come together without a plan—just a cutting board, a handful of fresh ingredients, and a little curiosity. That’s how this salad was born.

 I had jicama, sweet corn, a bunch of herbs from the garden, and a craving for something crisp and colorful. What came together was this jicama crunchy rainbow salad—

 It is a combination of everything that is in the garden right now combined with some organic vegetables that I picked up at the farmers market. In addition to vegetables, I added fresh basil and mint from my potted herb garden.

Lately, I’ve been craving food that feels as good as it tastes—something vibrant, energizing, and full of life. This salad checks every box. 

My rainbow salad is bursting with vitamins, minerals, and  immune building antioxidants. It is also an energy booster.You are going to love its natural sweet and tangy flavors. It is a combination of the usual salad vegetables plus a few more exotic vegetables.

If you are not familiar with jicama, read my previous blogpost that explains all about it, how to use it, how to buy a jicama, how cut a jicama, why it is so good for you, and why it may stimulate weight loss. click here.

This recipe also calls for raw corn cut off the cob. Don't leave out the raw corn. It is crunchy and sweet and absolutely delicious. If I sound too excited, its because I just finished eating a big bowl of it , and boy was it good!

I've been trying to eat more raw foods. Holistic practitioners often suggest eating a diet of 80% raw food which is packed with enzymes and antioxidants. We need enzymes to digest our food, and raw fruits and vegetables are enzyme powerhouses. While I find it almost impossible to eat 80% raw in the winter, I do better in the summer. 

Ingredients;
2 red summer tomatoes, chopped
2 Kirby or Persian cucumbers, chopped 
2 ears of raw uncooked corn on the cob, cut off the cob
3 sweet radishes, chopped
1/4-1/2 cup blueberries
1/4 red onion, diced
2 large ribs of celery, diced
1/2 jicama (about the size of a grapefruit) diced 

(if you don't know what it is or why it is so good for you, read my previous post all about jicama. ( how to buy it, peel it, and cut it)
generous 1/4 cup fresh basil, chopped
generous 1/4 cup fresh mint chopped
Topping:(optional)
  Grated red beets
  Grated fresh coconut

  2 tomatillos, diced (gives it a nice tangy flavor) available in most supermarkets
Dressing:
Juice of one fresh whole large lemon
1 teaspoon of dijon mustard

1/4 cup of water
1 tablespoon rice vinegar

1/2 teaspoon of powdered stevia or honey to taste

Directions:
In a large bowl, mix all ingredients together. Make the dressing and toss. Add toppings if desired. Allow to sit for at least 15 minutes for flavors to mingle and then enjoy.

Step by Step with Pictures

Topped with grated beet for a variation

Chop all vegetables and herbs. Mix in large bowl. Top with dressing

MY NOTES: 

• Personally, I am oil-free which means I don't add oil to my foods or salad dressings. You can! 
• As with any salad, make it your way! Pick and choose what you like to include
• This is a naturally gluten-free, vegan, salad.