Dave and I had dinner at my cousin Karen and her husband Shaun’s place a few weeks ago in Vancouver. They prepared an unbelievable dinner for us including this light crunchy tangy sweet salad. Who knew 4 ingredients could make such a delightful dish! Make it as a side dish or throw in some chicken, shrimp or fish and make it a meal.
Dave and I were even thinking it’d even make a great popcorn substitute if we cut the jicama and mango a little larger, and if we ever get around to watching a movie…
I had never cooked with jicama (a.k.a. yambean) before and I’m really sorry I’ve been missing out! This stuff is awesome! I’d call the texture a cross between a raw potato and an apple – though more like an apple in terms of water content. It’s ever so slightly sweet and PACKED with fibre. Here’s how it stacks up to 120g each of apples and potatoes:
Jicama Apple Potato
Calories 46 62 83
Carbs 10.6g 17.2g 18.9g
Sugars 2.2g 13.3g 1.2g
Fibre 5.9g 3.9g 2.0g
Protein 0.9g 0g 2.2g
Most people have trouble getting enough fibre into their diets, but this salad contains nearly all of your recommended daily intake (25 g in a 2,000 calorie diet) in one serving. For sure a new staple in my house!
- 2 mangos, julienned
- 2 large jicama, julienned
- 2 limes, juiced
- 1/4 cup chopped fresh cilantro
- Mix in a large salad bowl, serve and enjoy!
Makes 6 servings.
Per serving: 203 calories, 48 g carbs, 1 g fat, 3 g protein, 21 g fibre
Post run, this smoothie was a great way to tie us over until we finished making dinner, which turned out to be shredded wheat, berries and soy milk… Figured we’d treat ourselves for the sweat. Actually, we just got lazy after preparing our yogurt snacks and lunches (chicken, broccoli, sweet potato, quinoa and white cheddar) for work today.
Packed with tons of fruit (and therefore mega antioxidants and fibre), with a touch of undetectable spinach for an iron boost, it was so sweetly delicious you could probably have it for dessert. The banana and Greek yogurt really give it the perfect level of creaminess to leave you satisfied.
Fruity Fibre Optics is what Dave would call this creation if he owned a smoothie stand.
- 2 cups frozen mixed fruit
- 1 cup spinach
- 1 cup frozen blueberries
- 1 banana
- 1 apple
- 100 g nonfat Greek yogurt
- Throw it all in a blender and let er rip!
I have a Vitamix, like they have at Booster Juice or any commercial smoothie joint, that works like a charm. They aren’t exactly cheap, but do come with a 7-year warranty and grind through frozen fruit, ice, avocado pits, flax seeds, etc. like nothing else. I highly recommend this machine for anyone serious about smoothies.
Makes 2 servings.
Per serving: 270 calories, 57 g carbs, 1 g fat, 12 g protein, 12 g fibre
I wanted a super light and juicy salad to accompany the dense savoury crispy garlic mint pressed tofu I made for dinner tonight. This salad worked great, beautifully contrasting the garlic and mint flavour with one of dill and mustard.
- 3 cups broccoli, bite-size pieces
- 1 apple, chopped
- 1 grapefruit, peeled and chopped
- 1 tbsp olive oil
- 1 tbsp grainy dijon mustard
- 1/2 lemon, juiced
- 1 clove garlic, crushed
- 1 tbsp fresh chopped dill
- Microwave broccoli on high for 3 minutes. Chill in refrigerator for at least half an hour.
- Combine olive oil, mustard, lemon juice, garlic and dill. Mix well.
- Toss broccoli, apple and grapefruit in dressing.
- Serve and enjoy!
Makes 2 large servings.
Per serving: 202 calories, 30 g carbs, 10 g fat, 5 g protein, 7 g fibre