Tuesday, March 31, 2015

poetry form week 11: nutrition and healthy diets poetry

So many vegetables, so many that are unfamiliar! This is the first of an occasional series of posts, quick, easy and practical information about out-of-the-ordinary vegetables. Recipe suggestions included!

WHAT IS JICAMA? Jicama is a large, bulbous root vegetable. A bulb may weigh one or two pounds and has a rough 'n' tough brown skin which should be peeled before eating or cooking. Inside, the flesh is white, wet and crunchy, similar to a raw potato but wetter and crunchier. The flavor is slightly sweet, a little nutty. It's good both raw and cooked, although my own favorite is raw, since it keeps both its crispness and its color over time. Look for it in the produce section.

HOW TO PRONOUNCE JICAMA? The word is pronounced [HEE-ka-ma] or [HIK-ka-ma].

OTHER NAMES FOR JICAMA Jicama is also called yambean, Mexican potato and Mexican turnip.

JICAMA & YOU I've listed some good recipes for jicama below but am curious, what do you most like to do with jicama? What do you think about it? Is it easy to find? Do you grow it? Share your story! Bloggers, feel free to share links to your own jicama recipes.

Cut Jicama
HOW TO CUT a JICAMA You don't really "peel" a jicama, the outer skin is just too tough. First, as always, wash the jicama under running water, rubbing the skin over as you do so. (Why? Always Wash Fruits & Vegetables!)

With a sharp knife, trim a slice off the top and another off the bottom. These create a flat surface, making it a safe and sturdy vegetable to continue cutting. Work the knife around the jicama, cutting off wide swaths, first working from the top, then turning over and doing the other side.

Now, the choice is yours. Dice the jicama, cut it into batons for a vegetable tray -- or grate it for coleslaw, say. It grates easily with a box grater, no need for a food processor except maybe for big batches.

~ Jicama Slaw ~
~ more jicama recipes ~
from A Veggie Venture

~ Strawberry Mango Jicama Salad ~
from Two Peas and Their Pod
~ Spicy Broccoli-Jicama Salad ~
from Kalyn's Kitchen
~ Shrimp, Jicama & Black Bean Salad with Lime Serrano Pepper Dressing ~
from Bitchin' in Camero
~ more jicama recipes ~
via Food Blog Search, a hand-selected list of the best food blogs
from all across the world

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2011

Jícama & Cucumber Salad with Red Chile Dressing

provided by dots
Prep Time: Serves: 6
Cook Time: Level: Easy


This salad combines cucumber and jícama with a sweet-sour, slightly spicy vinaigrette and makes a great start to any Mexican-inspired meal.


  • 1/4 cup cider vinegar
  • 1 1/2 tablespoons mild-flavored honey
  • 1 tablespoon canola oil
  • 2 teaspoons minced onion
  • 1-1 1/2 teaspoons mild-to-medium-hot New Mexican red chile powder, plus more for garnish
  • 1/4 teaspoon salt
  • 2 cups diced peeled jícama, (about 1/2 medium; see Note)
  • 1 medium English cucumber, peeled, seeded and diced
  • 2 tablespoons chopped fresh mint


dotted line divided
Puree vinegar, honey, oil, onion, chile powder to taste and salt in a blender until smooth.
Toss jícama and cucumber with the dressing in a large bowl; stir in mint. Refrigerate for about 30 minutes.
Sprinkle the salad with more chile powder before serving, if desired.


Note: Jicama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor. To peel it, use a small, sharp knife or vegetable peeler, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath.

a sample of nutrition poem

From Delicious To Photo-cious

We all enjoy delicious food,
Makes us happy, fixes our mood.
It's all about the juicy taste,
Doesn't matter, where the food is placed.

We should consider, nutritional support,
We shall need it, if we engage in a sport.
Energy; food provides - plenty
Need a bit more, if we're over twenty.

A great dish, we should all savor,
Eat slowly, as we taste the flavor.
Choose our very favorite cuisine,
Is it red? Or is it green? 

by AnitaPoems.com