We know, just learning to pronounce jicama (HICK-a-ma) is a feat unto itself. But eating it? Oh yes, very good indeed. In his book The 150 Healthiest Foods on Earth, Jonny Bowden, PhD, writes that one medium-sized jicama contains about three times the fiber most Americans consume in one day. And you want that fiber, because it makes you feel fuller by increasing volume in your digestive tract and triggering satiety hormones. One medium sized tuber has 32 grams of fiber in it! Beats having to eat 56 slices of high fiber bread!

Jicama, yam bean, or Mexican potato, this weirdly shaped tuber has been munched on in Central America for ages. The flesh has the consistency of a radish and the flavor of a water chestnut. Besides trying the following recipe, you may grate it into a slaw, slice it into sticks on a veggie tray, or add to a stir-fry.

Jicama and Walnuts with Creamy Papaya
Makes 4 servings, about 2/3 cup each

1 medium papaya, diced
1 medium avocado, diced
3/4 cup diced jicama
2 tablespoons chopped toasted walnuts
2 tablespoons low-fat raspberry vinaigrette

Toss papaya, avocado, jicama, walnuts and raspberry vinaigrette in a medium bowl.

        

---

Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.

---

---