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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - April 27, 2009

Hungry? Try Jicama, Seriously
by Patty Liston & Alice Osborne

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.

        

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