• Home
    • About
    • Detox
    • Purify >
      • Colon Hydrotherapy >
        • Colonic After Care
      • Therapeutic Massage
    • Support
    • Heart
    • Unwind
    • Energy Healing
    • BTH Blog
  • Services
  • Learning
  • Members
    • Protocol Forum
    • Renew Members
    • DIY Health Care Forum
    • Chronic Constipation Relief
    • Restore the Gut
    • Restoring Sleep
    • UTI Protocol
    • Candida Protocol
    • Sinus Recovery
    • Yeast Infection Recovery
    • Gas Relief
    • Winter Seasonal Cleanse >
      • Winter Cleanse Forum
  • Location
BRIDGE TO HEALTH
  • Home
    • About
    • Detox
    • Purify >
      • Colon Hydrotherapy >
        • Colonic After Care
      • Therapeutic Massage
    • Support
    • Heart
    • Unwind
    • Energy Healing
    • BTH Blog
  • Services
  • Learning
  • Members
    • Protocol Forum
    • Renew Members
    • DIY Health Care Forum
    • Chronic Constipation Relief
    • Restore the Gut
    • Restoring Sleep
    • UTI Protocol
    • Candida Protocol
    • Sinus Recovery
    • Yeast Infection Recovery
    • Gas Relief
    • Winter Seasonal Cleanse >
      • Winter Cleanse Forum
  • Location

Jicama Slaw

7/12/2019

0 Comments

 
Picture
Picture
Picture
Picture
Jicama is a root's whose exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chili powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes.

​High in vitamin C and low in carbs, Jicama is a great option for a low glycemic diet. When fresh it is juicy and tender with a crisp snap. Look for them in most produce departments, but make sure the skin is thin and slightly  papery. As they remain in storage or are picked over mature they become tough and fibrous. Part of the plant or poisonous, so if you want to grow your own, make sure small children are not able to reach the leaves and stem. Do not cook or use any other part of the plant, except the root. 
Picture
Jicama Slaw - A great refreshing summer salad dish

1 small or 1/2 a large fresh jicama root, skinned and grated
5-6 stalks of celery, including the leafy tops, thin slices
1 large or 2 medium red, orange or yellow bell peppers, diced
1 large or 2 small gala or other semi-sweet apple, thin slices and 
diced
1 large or 2 small cucumbers, peeled and diced
1/3 - 1/2 cup plain goats milk kefir
1 tablespoon raw honey
1/4 cup apple cider vinegar
1 - tablespoons dried celery tops* or fresh mint chiffonade 
Salt (whole salt with color) and fresh ground black pepper to taste
                  
Place all the ingredients in a large bowl and toss with the liquid ingredients, add the salt and pepper to your taste and serve. Can be served on a bed of romaine or with tacos as it is a great companion of a spicy hot oily dish!
This summer salad provides a lot of structured water with it's very juicy vegetables, aids constipation and resolution of "heat" conditions of the digestive tract.

* When I get a particularly leafy bunch of celery I like to take the bulk of the deeper green leafy tops and dehydrate them for use as a dried herb. These darker green tops can be tough and a bit bitter, but as a dried herb they bring the quality of parsley (celery's cousin) to the party without the somewhat metallic taste parsley can have. Here in Arizona, all you need to do to dehydrate your celery tops is to place them in a colander, set them out on a warm day and within a day or so they will be nicely crisp and dry. Flake them in a large bowel and transfer to a small jar or shaker. Small dehydrators are relatively inexpensive and are a great tool for preserving foods and making all kinds of tasty recipes.
​
Jicama is a very versatile ingredient! Enjoy these other Jicama recipes... 

Orange & Jicama Salad, Dr. Weil's website

Jicama Chips, from Healthier Steps

Jicama Pomegranate Slaw from Epicurious
​
0 Comments



Leave a Reply.

    Vanessa

    Passing on my experience with natural foods and sharing recipes from others as well.

    Archives

    June 2020
    April 2020
    October 2019
    July 2019
    June 2019
    April 2019
    February 2019
    January 2019
    October 2018
    July 2018
    June 2018

    Categories

    All
    Bone Broth
    Cashew Pesto
    Fasting Beverages
    Fermented Foods
    Fermented Veggies
    Juice Blends
    Kale Chips
    Kim Chi
    Longevity Soup
    Nut & Seed Milk
    Roasted Veggies
    Salads
    Smoothies
    Soup
    Sprouts
    Weight Loss Soup
    Zucchini "Pasta"

    RSS Feed

Picture
Bridge to Health Wellness
7610 East McDonald Drive, Suite E
Scottsdale, AZ 85250

805-235-8071 ~ Email
​                                 
​

Picture
Book Now
Picture
Instagram
    Schedule a Free 15 Minute Wellness Consult
  • Home
    • About
    • Detox
    • Purify >
      • Colon Hydrotherapy >
        • Colonic After Care
      • Therapeutic Massage
    • Support
    • Heart
    • Unwind
    • Energy Healing
    • BTH Blog
  • Services
  • Learning
  • Members
    • Protocol Forum
    • Renew Members
    • DIY Health Care Forum
    • Chronic Constipation Relief
    • Restore the Gut
    • Restoring Sleep
    • UTI Protocol
    • Candida Protocol
    • Sinus Recovery
    • Yeast Infection Recovery
    • Gas Relief
    • Winter Seasonal Cleanse >
      • Winter Cleanse Forum
  • Location