Recipies
Jicama
Jicama (HE-kuh-muh) is a Central American root vegetable that
looks like a potato or turnip but is juicy and slightly sweet.
You can slice it and eat it raw, or boil it like a potato,
till soft.
Why
it's healthy: One cup contains just 49 calories and
is loaded with 6 grams of fiber. It also packs a hefty dose
of vitamin C.
Where
to find it:
The produce sections of high-end supermarkets, like Whole
Foods and Fresh Market
Jicama
and Mango Salad
Forget
the carb-loaded potato salad and pass this refreshing salad
at your next BBQ instead. The sweet-spicy balance works great
underneath grilled fish or alongside charred chicken skewers.
1
large jicama
2
mangos
1
small red onion, thinly sliced
1
jalapeno, seeds removed and finely minced
1/2
cup cilantro, roughly chopped
Juice
of 2 limes
Salt
and pepper
How
to make it: Wash and peel the jicama and cut into
1/8-inch planks. Stack the planks on your cutting board and
carefully cut them lengthwise to yield long, thin matchsticks.
Peel the mango with a paring knife or a peeler and cut the
soft flesh off of the hard pit in the middle. Cut the mango
into thin strips. Toss the jicama and mango with the remaining
ingredients and season to taste with salt and pepper. Makes
4 servings.
Aioli
Aioli (eye-OH-lee) is a light, mayonnaise-style sauce made of
olive oil, eggs, and garlic. It originated in the south of France
and is traditionally served with seafood, hard-boiled eggs,
and vegetables.
Why
it's healthy: As a replacement for commercial soybean-oil
mayonnaise, aioli provides a tasty source of heart-healthy
olive oil, protein- and vitamin E–rich eggs, and cholesterol-lowering,
cancer-fighting garlic.
Where
to find it: Aioli isn't stocked by many regular supermarkets,
but it's easy to purchase at online sites, such as www.savorypantry.com
and www.gourmetfood
store.com Or...make your own (see below).
Aioli
6
fresh garlic cloves, minced
1
large egg
1
cup extra virgin olive oil
1
tablespoon fresh lemon juice
Salt
and pepper to taste
Place
the garlic and egg in the bowl of a food processor and pulse
on and off a few times.
With
the processor running, slowly add approximately 1/2 cup of
the olive oil in a slow, steady stream until the mixture resembles
mayo.
Add
the lemon juice and salt and pepper (to taste).
Continue
adding the olive oil until very thick and creamy.
Scoop
into a bowl, cover and refrigerate so that flavors can mingle.
DISCLAIMER:
Please consult your physician before starting any diet or
exercise program. |
