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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"The best way to lose weight is to close your mouth - something very difficult for a politician. Or watch your food - just watch it, don’t eat it."
-Edward Koch, former mayor of New York City

The refrigerator light goes on...

Never be afraid to use a new ingredient. The crunch of jicama makes great salads. Its sweet flavor goes great in salads when used raw but also works well in soups and stews much like a turnip or parsnip.

Jicama

This is a common root vegetable in Central and South America. You may also find it in the market listed as a yambean or Mexican turnip.

It is a distant cousin of the potato and it looks a lot like one (some call it the Mexican Potato). It is, however, much more like a turnip or other root vegetable. The thin brown outer skin should be peeled to reveal a slightly sweet, white flesh is similar in texture to daikon radishes or water chestnuts.

It has tons of fiber at about 5 1/2 grams in a 4 ounce serving.

4 ounces jicama = 43 calories, 0g fat, 0g sat fat, 0g mono fat, <1g protein, 10g carbohydrates, 5mg sodium, 0mg cholesterol

Jicama Salad

Servings = 8 | Serving size =1 cup salad

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

This recipe can be divisible by 2.

Keeps well for 2 – 3 days in refrigerator.

1 small	jicama root
2	limes (juiced)
1/2 tsp	salt
2 tsp	maple syrup
1/4 cup	cilantro leaves
1/2 tsp	ground cumin
4 tsp	grapeseed oil

After peeling and cutting the jicama into matchstick, place it in a large glass or stainless steel bowl with the lime juice, salt, maple syrup, cilantro, cumin and grapeseed oil. Toss well and chill for at least 2 hours before serving.