Category: Carrots

Jicama lettuce wraps

7/6/2018

Reminiscent of tabouli, this bright, light wrap filling is delicious as a side salad on its own, or wrapped in lettuce leaves.

Photo by Forest and Kim Starr (CC BY 2.0)

Jicama, also known as yam bean or Mexican water chestnut, is a crispy, lightly sweet taproot vegetable. Full of phytonutrients, jicama offers fiber, antioxidants, vitamins and minerals. It is rich in vitamin C, B-complex vitamins, and magnesium, copper, iron and manganese. Jicama supports many of the body’s system such as digestion, immune system, blood pressure and circulation.

Prep
¼ cup pumpkin seeds
1 tablespoon fresh mint
1 bunch parsley
1 bunch radishes
½ pound jicama
2 carrots
1 cucumber
1 large avocado
8 kalamata olives
½ lemon

Toast pumpkin seeds in a dry skillet over medium heat, stirring occasionally.

Finely chop mint, parsley and radishes. Peel and finely chop jicama. Seed and dice cucumber. Peel, pit and dice avocado. Pin and mince olives. Juice lemon.

Dressing
¼ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
½ teaspoon Himalayan sea salt

In a small bowl, whisk together olive oil, vinegar, lemon juice and salt.

Assemble
1 teaspoon cumin
⅓ cup goat cheese crumbles (optional)
½ teaspoon ground black pepper

Combine pumpkin seeds, cumin, cheese, veggies, olives and mint in a large bowl, mix well. Toss with dressing. Let sit 15 minutes or more prior to serving.

Serve
Romaine or another lettuce

Spoon jicama mixture into lettuce leaves and roll.

Preparation: 20 minutes active, plus 15 minutes to set
Serves: 4

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Poached Egg Bowl

6/1/2018

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My poached egg bowl makes a warm and gently nutritious meal.

Photo by Rob Galloway (CC BY 2.0)

Not just for breakfast, it also makes a great lunch or light dinner. Feel free to add any leftover veggies you may have in the fridge. Quinoa and spinach are both members of the chenopod family, known for their unique carotenoids that are especially beneficial to nervous system health. Spinach is also rich in anti-inflammatory and antioxidant flavonoids. Spinach is thought to have originated in ancient Persia, brought to China by the 7th century and Europe in the 11th century.

Prep
quinoa
2 cloves garlic, chopped
1 shallot, chopped
3 cups spinach, chopped
2 carrots
½ inch ginger

Cook quinoa according to package directions, enough to make four servings. Peel and finely chop garlic and shallot. Chop spinach. Shred carrots. Grate ginger.

Stovetop
½ tablespoon white vinegar
4 eggs
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoons coconut oil
¼ teaspoon turmeric

Heat one inch of water along with vinegar in a shallow pan over high heat. When the water begins to simmer, lower heat to medium and gently crack eggs into water, add salt and pepper. Continue to simmer until whites are opaque.

Sauté shallot, garlic and spices in coconut oil; add quinoa and spinach. Continue cooking until spinach is just wilted; keep warm until ready to serve.

Serve
Divide quinoa and spinach mixture into bowls, serve with an egg.

Preparation: 20 minutes
Serves: 4

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Recipes

Jicama lettuce wraps

Reminiscent of tabouli, this bright, light wrap filling is delicious as a side salad on its own, or wrapped in lettuce leaves.

Poached Egg Bowl

My poached egg bowl makes a warm and gently nutritious meal.

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