One of the most common frustrations of any type of diet or lifestyle change is boredom, especially when it comes to food. Food should taste good and it should be fun. Keeping a positive mindset around food is nourishment for the soul, and is just as important as the food itself. One of the ways that I keep things fresh is challenging myself to really get to know an ingredient – old or new, each week or so. For the last couple weeks it’s been jicama, which is something I’ve never really cooked with before.
When I first start experimenting with an ingredient, I pull out my copy of The Flavor Bible and flip to the ingredient listing. This book gives a list of flavor pairings for pretty much every ingredient you could imagine, which is a great way to experiment in the kitchen with a little bit of guidance. If I really have no idea how to cook it I look up some How To’s online and then I just go at it and have fun. The first time I had jicama I fried it up like hash browns, not my favorite, but it was something different and I had fun doing it. While I don’t enjoy it that much cooked, I’ve really started to love jicama for it’s crunchy, fresh, and slightly sweet flavor when raw.
This raw salad is great on a hot summer day.
- Jicama is high in the soluble dietary fiber inulin.
- Jicama is rich in the antioxidant Vitamin C.
- Store in a cool, dry, dark place for 2-4 weeks. Do not refrigerate until cut.
- Use it as a taco shell! Slice extremely thin with a very sharp knife or high quality mandolin and use the circles as raw taco shells.
- If you can’t find jicama at your grocery store, check health food stores and ethnic grocers.
- Jicama is a root vegetable, but it is not high in carbs like other root veggies.
- 1 medium jicama, peeled and diced
- 1 medium carrot, diced
- 1 mango, peeled and diced
- ¼ cup cilantro, roughly chopped
- ¼ cup of Kasandrinos extra virgin olive oil
- 1 lime, juiced
- sea salt, to taste
- pepper, to taste (omit for AIP)
- Mix all ingredients in a large bowl until well combined and evenly coated with olive oil.
- Store for up to 5 days.