Jicama

[Hoping]

Jicamas have a lot of carbs, but also quite a bit of fiber. But it just seems so high in carbs! How come we're allowed to eat it?
It's on the first list of veggies, so shoudln't it be lower in carbs?
Maybe I'm just confused..

[ValidRouge]

Re: Jicama

Jicama is an EXCELLENT addition to your induction menu because it has so much fiber and legal carbs. Don't be afraid of the higher carbohydrate vegetables on the list. In fact, EMBRACE them. You are supposed to be under 20 net carbs (total carb MINUS the fiber) per day. It is very rare that someone does this. In fact with jicama, 2 cups of that still only adds up to about 10 net carbs. Even if you go with another full cup of a "high" carb vegetable from the "other" list like brussel sprouts (about 9.5 carbs) that's still technically less than 20 grams.

HOWEVER, that's about 17 grams of fiber which is EXCELLENT.

Don't think that because 20 net carbs is good, that 10 is better (or, god forbid, that 0-5 is even better!). Eat up to your carb allotment during the first two weeks of induction, and then move on to the ongoing weight loss phase and add even more vegetables. Your body will thank you for it.

Also, lettuce, though very low in carbohydrate is basically water and miniscule amounts of fiber. There's just nothing to it. Eat more nutritionally dense vegetables than lettuce. Sweet peppers, cucumber, jicama, mushrooms etc are all "salad" vegetables.

A "salad" of sweet peppers, jicama and some lettuce or even cabbage is so yummy!

[ERINSFRECKLES]

Re: Jicama

I picked up my first Jimica yesterday and now I can't seem to find any recipes for it besides the cobbler. Can you help? I swore I saw one for jimica fries, am I just crazy? How do I prepare them? Do I peel it? My searches are coming up empty.

[ValidRouge]

Re: Jicama

Personally, I like it raw. It never softens all the way when you cook it, so it's just better raw (for me).

However, put some olive oil (light) and some sea salt and maybe a hint of lime juice or some orange extract on it. yum. Chili and lime is another way of seasoning it.

I just peel the brown skin off and eat the flesh. Yum, yum. The flesh should be nice and white.

[Hoping]

Re: Jicama

I couldn't imagine cooking jicama...that sounds dirty to me.
Growing up, we always ate it raw with lime and salt. Sooo good.

Thanks for your response
I really want to eat more jicama but have been afraid to eat it. But it's so yummy, I'm definitely going to eat more now.

[ValidRouge]

Re: Jicama

I eat jicama just about every day.

[*Wendy*]

Re: Jicama

Thanks for starting this thread - I've been wondering how to fix them too.

I made my first batch a few weeks ago the way Joy described, but used garlic w/ S&P instead of lime or orange. UCK! Having never had Jicama before I didn't realize it leaned towards the sweet side - and what I though would be similar to garlic oven fries was barely edible. I wish I'd had some of it raw before I tried putting the garlic on it!

I still have 2 more left and the produce manager told me they keep forever, so I think I'll try the sea salt/lime method and also raw.

Wendy

[ValidRouge]

Re: Jicama

If you can find the International Collection brand Olive Oils, they come in a blood orange, lime or lemon flavored that are absolutely fantastic on the jicama. I mean....outstanding!

http://www.aarhus-cms.co.uk/internat....asp?rangeID=9

[BLAZING IN FL]

Re: Jicama

If we can't find the olive oils, do we squeeze the lime on and then the sea salt over it? i've never tried the jicama before. i think i need some of this cuz i'm constipated bad

[quotidianlight]

Re: Jicama

If we can't find the olive oils, do we squeeze the lime on and then the sea salt over it? i've never tried the jicama before. i think i need some of this cuz i'm constipated bad

It's sold on the street like that in mexico as a snack. Very yummy.

[BLAZING IN FL]

Re: Jicama

I cut my Jicama up in 1/2 inch cubes, 1/4 cup, then put a tspn of heavy cream, 1/2 pack of splenda, and tspn of cinnamon with 5 chopped walnuts and it was really good.