RE: Rung 1 Pumpkin & Jicama question

[buffy67]

Hi everyone,

I have a question on pumpkin and jicama. Can you all give me ideas of how you eat it.

When I surf the board, I get the idea that these two veggies are rich in fiber thus, you can eat less of them and still get in your 5 net carbs.

Do you have any ideas on these veggies?

Thanks,

Buffy

[MorningGlory]

Re: Rung 1 Pumpkin & Jicama question

Hi Buffy,
I just cut a couple of slices of jicama and then cut them into matchsticks. I have tried frying them in butter, and they tasted really good, but they don't soften like an apple would. Raw is better IMO.
Not a big pumpkin eater, so I won't comment on that!

[mitzimarie]

Re: Rung 1 Pumpkin & Jicama question

Buffinator!

Since I eat these 2 vegetables every single day, I wil chime in.

Pumpkin - This is one of my meals everyday. Usually breakfast, but I had it for dinner for the last 2 days. I divide each can of pumpkin into 2 servings, which comes to .88 cup when entering into Fitday. I put that in a bowl and add 2 ounces of cream cheese (so 1 block of cream cheese is divided into 4 portions). This is a pretty good amount of cream cheese, and I am sure there are plenty of people who could get away with using less. I think it makes it yummy, and I prefer "spending" half of my cheese allowance this way since it hasn't affected my losses. I then put in 3 drops of liquid Splenda (or whatever sweetener you use), 1 teaspoon of cinnamon, and 1 teaspoon of Allspice. (I plug all 4 of these ingredients into Fitday, the pumpkin and cream cheese as custom foods). I microwave for 35 seconds, then take out and stir really well. I then put it in for 35 more seconds, stir again, and it is done. (adjust time per your microwave) The warmer it is, the better it tastes to me. And when you get to rung 3, you can add pecans... it is so good with the nuts!

Jicama - Man, this is one hard vegetable for me to find. I got used to eating it everyday and when I went to get it on my weekly Sunday trip to Whole Foods, they didn't have it! I've been scrambling with other stuff to replace it, but it has a great punch of carbs and fiber in a relatively small protion and has been hard to replace. Although I have seen recipes for cooking with Jicama, I have never eaten it any other way but raw. At first I thought "eh, it's OK" when I tasted it. But as I have eaten it more, I have grown to like it. I don't know if there is an easier way to peal it, but I use a serated (sp?) knife and cut the pealing off. It's hard, too. I wop off the sides and then flip it to wop off the top and bottom and then trim off what I missed. I then slice it thinly, and store it in a ziploc baggie in the fridge. It keeps surprisingly well, at least 3 days. It has never lasted longer than that, so I am not sure how long it could go.

Good luck!

[WindCriesMary]

Re: Rung 1 Pumpkin & Jicama question

Pumpkin is for cream cheese, for me at least. I've never eaten it any other way. Jicama I peel and then shred on the coarse side of my grater. Add in a little chopped cilantro and lemon or lime juice and it's a great salad base for Mexican spiced chicken or pork, or steak fajitas.

[Miss Phode]

Re: Rung 1 Pumpkin & Jicama question

I like jicama chopped up in a salad.

I haven't liked pumpkin since I started this WOE. The only way I ever liked it was in a high carb high sugar pumpkin pie recipe. I've tried all the low carb alternatives and I don't like it at all anymore.

[not2late]

Re: Rung 1 Pumpkin & Jicama question

I use pumpkin like a mashed sweet potato substitute---heat the pumpkin puree, add butter, heavy cream, salt and pepper, serve as a side dish with roast turkey, chicken, pork chops etc.

Jicama, I like raw. I like it thinly sliced sprinkled and tossed with lime juice and olive oil. It makes a good apple substitute for Waldorf Salad (cube the jicama, mix with chopped celery, and enough mayo to lightly dress it. When you add nuts to your menu, you can add chopped walnuts to it like in a real Waldorf Salad.) I shred it and mix it with thinly sliced sweet red pepper and toss it with a dressing of lime juice, chili powder and olive oil.

Jicama also makes a good "cracker" substitute. Slice it into french fry pieces or into rounds and use it to scoop up dips.

[buffy67]

Re: Rung 1 Pumpkin & Jicama question

Awesome suggestions!!!!!!

Thanks for your help!

The Buffinator