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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.

"Orange is the happiest color."
-Frank Sinatra

The refrigerator light goes on...

Jicama (also known as Yambean) makes a great base for a salad. It is slightly sweet and slightly crunchy and it can go in so many ways – savory, sweet, spicy or even tart. Cut it into sticks and serve it with other fresh veggies and dip at your parties - one cup has only 46 calories and a whopping 6 grams of fiber.

Cilantro

Cilantro is also called Chinese parsley in the US , but is known as coriander in most other English speaking countries. A lot of cuisines use the leaves as well as the seeds (both whole and ground). Fresh cilantro is now as common as parsley in most markets.

I find that the stems have as much flavor as the leaves. I generally use the leaves without stems in a recipe where the cilantro both adds flavor to the dish and is also garnish. I use the stems when a sauce will be pureed, because they will add flavor without affecting the texture.

All fresh herbs will last longer when they are kept moist. If the cilantro is wilted at all, don't buy it. To store fresh cilantro, rinse the leaves well and then trim the bottom of the stems. Place the bunch in a glass or small vase, as you would with flowers, and then place the bouquet in the back of the fridge. Wrapping the rinsed cilantro in a paper towel and placing the bundle in a plastic bag before putting in the refrigerator works as well.

Jicama Slaw

Servings = 6 | Serving size =about 1 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe can be divisible by 2.

Keep refrigerated up to three days. This recipe is actually better the second day.

1 1/2 lbs	jicama (peeled and matchstick)
2	satsumas (tangerines) (peeled and sectioned)
1/4 cup	dried pepitas (pumpkin seeds)
1/2 tsp	lime zest
1	lime (juiced)
1/2 tsp	salt
	fresh ground black pepper (to taste)
1 tsp	honey
1/4 cup	fresh cilantro

Cut each section of the satsumas in half.

Place the jicama, satsumas, pepitas, lime zest, lime juice, salt, pepper, honey and cilantro in a large bowl and fold together gently.

Refrigerate until time to serve.