Tuesday, May 1, 2012
With all my countless food sensitivities, I'm CEO of meal prep for moi. I'm always thinking of what to make that can last a few days for easy to pack for work lunches. This past Sunday night I made a vegan chile and a pot of brown rice to bring for lunch. I had planned to eat it along with some avocado, cilantro and lime. While shopping at Whole Foods I rolled right up to the much sought after jicama. (Pronounce the 'j' like an 'h'.) I hadn't found one at my "steps from Fairway". That's how all the real estate websites describe living near the grocery store.
After looking up online how to cut a jicama, I diced some of it up. Then mixed it with avocado, cilantro, pineapple, a big squirt of lime juice and a few fist turns of cracked pepper. This jicama relish is delicious on top of my spicy vegan chile. Plus, the tuber is big enough to last all week for lunch. Lunch mission accomplished.
I was curious as to jicama's health benefits. One of which is oligofructose inulin, a soluble fiber that isn't metabolized by the body. So it's super low in calories. Also, the veggie is packed with tons of Vitamin C, which helps boost immunity and acts as a natural antihistamine. It also contains B complex vitamins folate, riboflavin, pyridoxine, pantothenic acid and thiamin which lower homocysteine levels.
Homo what? Homocysteine is an amino acid that affects the cellular metabolism and production of proteins in the body and can also increase the risks of heart disease by damaging the lining of blood vessels. It's a byproduct or protein digestion. According to the book, The Ultimate pH Solution, reducing consumption of meat can lower homocysteine levels, meanwhile eating folate-rich foods like jicama can also reduce the levels of this bad guy hormone.
So trade that t-bone for jicama and you're on your way to a better version of you. Yee-jicama-haw!