I discovered it a month ago and live it, eating it raw. Reminds me of an Asian pear. The last week or so it may have contributed to stomach cramps, maybe too much fibre?
I love jicama and eat it raw whenever I can (which means when it is not too expensive!). Only problem is that I haven't figured out how to tell a good one from a bad one so have to have the produce guy cut it open for me before I buy it since there's nothing worse than getting home and finding out it's all brown inside. Yuck.
I love jicama and eat it raw whenever I can (which means when it is not too expensive!). Only problem is that I haven't figured out how to tell a good one from a bad one so have to have the produce guy cut it open for me before I buy it since there's nothing worse than getting home and finding out it's all brown inside. Yuck.
Just had that problem with avocados last week. I'll grab a produce guy next time so I only buy good ones. It'll be a bit b/c I'm back p1 after some gut intervention to see if I'll lose anymore or if more tests are necessary
I recently had a problem with the Jicama I purchased. 2 of the 4 pounds were bad, they were all brown inside! Although I was lucky my supermarket took them back and replaced them. I was suspect of these bad Jicama because they didn't have a waxy feel to them and they had small indented bumps on them too. I've also noticed that my good ones aren't tasting as naturally sweet as usual. I'm not sure why that is, but I just learned that they can be kept refrigerated to help keep it for longer periods of time. Which makes me think that my market should be keeping them chilled as well. I just thought I'd share my experience. Happy Thursday to all!
I use jicama in place of apples. Sugarfree baked apples or apple sauce. Baked with pork chops.
We had the Napa Veggies at the Rainforest Cafe and knew we had to find a way to make something similar at home. My kids now say that our recipe is better than the Rainforest Cafe's. There is a lot of room for personal taste with this recipe, add other veggies or take out those you don't like. Our favorite is the Jicama, we could never leave that one out! This recipe makes a ton, but it keeps well. It will still be nice & crispy 4 days later.
1 green pepper, julienned
1 red pepper, julienned
1 yellow pepper, julienned
1 large jicama, julienned
2 cups carrots, julienned (about 4 carrots) optional
1/3 cup red onion, chopped
1/2 cup raisins (I use mix of white & regular) optional
1 cucumber, sliced
1 cup red cabbage, julienned (optional)
2/3 cup vinegar (I use seasoned white rice vinegar)
1/2 cup sugar (sugar sub)
1/4 cup vegetable oil
1/4 teaspoon pepper (or to taste)
1/2 teaspoon salt (or to taste)
Combine all the veggies in a large bowl. I use my mandolin to cut everything since there is so much julienning to do. In a small bowl, mix vinegar, sugar, oil, salt & pepper. Pour over veggies. Cover & marinate in the refrigerator. We will eat it right away, but as it sits the veggies soak up the flavors.
This sounds really yummy. Unfortunately the carrots, raisins and vegetable oil aren't allowed on phase 1. Have you tried making it without the carrots and raisins, of found any substitutions for those that would be P1 compliant?
I recently had a problem with the Jicama I purchased. 2 of the 4 pounds were bad, they were all brown inside! Although I was lucky my supermarket took them back and replaced them. I was suspect of these bad Jicama because they didn't have a waxy feel to them and they had small indented bumps on them too. I've also noticed that my good ones aren't tasting as naturally sweet as usual. I'm not sure why that is, but I just learned that they can be kept refrigerated to help keep it for longer periods of time. Which makes me think that my market should be keeping them chilled as well. I just thought I'd share my experience. Happy Thursday to all!
The grocery that I buy mine from always has them refrigerated.
I recently had a problem with the Jicama I purchased. 2 of the 4 pounds were bad, they were all brown inside! Although I was lucky my supermarket took them back and replaced them. I was suspect of these bad Jicama because they didn't have a waxy feel to them and they had small indented bumps on them too. I've also noticed that my good ones aren't tasting as naturally sweet as usual. I'm not sure why that is, but I just learned that they can be kept refrigerated to help keep it for longer periods of time. Which makes me think that my market should be keeping them chilled as well. I just thought I'd share my experience. Happy Thursday to all!
Mine doesn't keep them refrigerated nor do they feel waxy (the rutabaga does, but not the jicama). I've started asking them to cut them open for me at the store (that, and avacado, when I've been on P4). It is VERY frustrating to get home and have bad produce!
This sounds really yummy. Unfortunately the carrots, raisins and vegetable oil aren't allowed on phase 1. Have you tried making it without the carrots and raisins, of found any substitutions for those that would be P1 compliant?
Yes, posted the full blown recipe...I modify it for PH1. Family Loves it.
