I promised myself to try this healing food this week. I’m glad I did! One thing I have realized about “new” foods is that, if it’s good for my health and that of my clients, then it’s worth trying. After trying this out with the family, I decided it’s a winner!!! Here is why…
- Jicama is a kind of root vegetable.
- It’s naturally low in calories, natural sugars and starch and scores low on the glycemic index!
- It fits most diets, including the vegan, paleo and the ketogenic diet plans.
- It’s a good source of prebiotics-a plant fiber that stimulates the growth and activity of healthy bacteria in the digestive system.
- It’s a good source of fiber, vitamin C, potassium, magnesium and manganese.
- It’s low in calories, high in filling fiber and water, and an excellent way to increase intake of antioxidants.
- It may help protect against heart disease, colon cancer, diabetes/insulin resistance.
- It may support weight loss.
Check out my recipe and let me know how you like it.
Ingredients:
- 4 cups Jicama (peeled, sliced into 1/4-inch strips)
- 2 tbsps Olive Oil
- 1 1/2 tsps Sea Salt (divided)
- 1 1/3 cups Chickpeas (cooked)
- 2 tbsps Lemon Juice
- 3 tbsps Tahini
- 2 1/2 tbsps Water (cold)
Directions:
- Preheat the oven to 425ºF (218ºC) and line a baking sheet parchment paper.
- Par-boil the jicama strips in a pot on the stovetop for 10 minutes. Drain and dry with a clean kitchen towel.
- In a mixing bowl, toss the jicama strips in the oil and season with 3/4 of the salt. Transfer to the baking sheet and bake for 30 to 40 minutes, or until browned and tender-crisp.
- Meanwhile, blend the chickpeas, lemon juice, tahini, water and remaining salt in a food processor until smooth.
