Weight Loss

Jicama

April 22, 2021

Crunchy, juicy, nutrient packed jicama is an unsung hero of the produce aisle. Technically a cousin to green beans, jicama is a root vegetable from Mexico available year-round that is delicious cooked or raw. With a mild, earthy, slightly sweet flavor and an apple like consistency. It’s a great addition to salads, salsas, slaws, and grazing boards. Jicama also works as lighter swap for potatoes in baked and air fried recipes, and it’s delicious sautéed or boiled, too.

If you’ve never tried jicama, don’t be intimidated. Start by choosing one with a smooth, unblemished surface and thin brown skin. The skin should be thin enough to scrape with your thumbnail to reveal the white flesh inside. Avoid thick skinned, bruised, or shriveled jicama, which are signs of aging.

Once you’re ready to prep, start by trimming off the ends of the jicama and slice in half. Then, use a knife to gently peel away the skin.

For Jicama Sticks:
Step 1: Carefully slice off the rounded parts of the jicama, creating a flat surface.
Step 2: Cut each half into 1/4-inch slices.
Step 3: Stack slices and cut evenly into sticks.

Fresh, raw jicama sticks are a great addition to lunchboxes or served on a vegetable platter with your favorite dip. They can also add unexpected, satisfying crunch to cooked dishes, like a noodle salad with jicama and a miso vinaigrette.

Jicama sticks are delicious roasted, too. Their firm texture can withstand the heat, while the edges get golden brown and tender. Toss together with sweet peppers and spices for a simple, satisfying sheet pan side that pairs well with all kinds of meat and fish.

For Diced Jicama:
Step 1: Follow the steps above to create jicama sticks
Step 2: Line up sticks or stack into a pile, then evenly cut into cubes.

Diced jicama is a vitamin and fiber-rich way to add bulk to all kinds of green, grain, and protein-based salads. I love the combination of crunchy jicama with creamy avocado served with grilled chicken.

Moist and mild flavored jicama also plays well with fruit, especially melon. A refreshing combination of watermelon, jicama, and fresh mint falls somewhere between salad and salsa, delicious scooped onto tortilla chips or just spooned straight from the bowl.

Next time you’re at your local grocery store or market pick up jicama and experiment with ways to incorporate it into your recipes.

©Tiny New York Kitchen © 2021 All Rights Reserved

Focusing On Vegetables

January 3, 2019

This Year Tiny New York Kitchen Is Focusing On How To Get More Vegetables Worked Into A Regular Diet.

Coconut Oil

September 1, 2015

5 Reasons To Love Coconut Oil

Coconut oil is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm. Because of its high saturated fat content, it is slow to oxidize and is resistant to spoiling.

1. Butter Replacement. Coconut oil can replace butter, which is great for vegans, who up until now have had few good choices when converting non-vegan recipes that contain butter.

2. Great For Athletes. Coconut oil is great for athletes because it converts to energy faster than many other fats, making it a smart addition to workout snacks.

3. Weight Loss. Coconut oil may help you slim down. A study undertaken a few years ago suggests that coconut oil may help you lose weight, when consumed in small quantities instead of other fats.
4. Sautéing. Coconut oil is great for sautéing. Use coconut oil occasionally instead of olive oil to add a subtle flavor that is delicious in tropical or Indian recipes.

5. Good Cholesterol. Coconut oil boosts good cholesterol. While coconut oil is full of saturated fat, about half is medium-chain fatty acids, which seem to help raise HDL (good) cholesterol. Coconut oil is still high in fat, however, so consume in moderation.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

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