Chef Wendell shows Daniel Miller how to make Jicama-Orange Salad with Summer Berries.
(Low-Glycemic-Appropriate for Diabetics)
Yields: 8 servings
We already know the magic of eating berries off the vine. The anthocyanins, which give them their deep color, are the hero's that are brimming with phytochemicals, especially, antioxidants which protect us from cancer, age related eye disorders, and a constellation of degenerative diseases. Blueberries are dirt cheap, so lower your shopping bill and keep your loving family healthy at the same time. Berries can be tossed into granola, smoothies, yogurt, stir-fry, but NOT with COOL WHIP. PLEASE!!! Wash them first then eat them like candy. They also protect against colon and ovarian cancer.Berries are also loaded with vitamin C, manganese, fiber, and vitamin E.
1/3 cup lime juice-FRESH
1 tsp. sea salt
1 tsp. chile powder
1 pound of Jicama, the Mexican Potato
Mandarin Oranges, drained
2 minced green onions
Blue and Red Raspberry's for garnish
In a large bowl, mix the lime, salt, chile powder and cayenne together.
Add the peeled and diced Jicama, oranges, green onions and toss to coat.
Place into a pretty glass bowl, and top with berries.
Serve chilled-Do not attempt to mix the berries into the salad. They will break down and ruin the look of the colorful dish.
Nutritional Highlights of Jicama:
Jicama (raw, sliced), 1 cup (100g)
Total Fat: 0.11g
Excellent source of: Vitamin C (24mg)
Health Benefits of Jicama:
Asthma---Vitamin C, antioxidant and anti-inflammatory- A large study has shown that young children with asthma experience significantly less wheezing if they eat a diet high in fruits rich in vitamin C.
Scurvy Prevention-Vitamin C
Capillary fragility--Eating plenty of flavonoids- and vitamin C-rich fruits and vegetables helps to support the structure of capillaries.
High homocysteine-- A controlled trial showed that eating a diet high in fruits and vegetables containing folic acid, beta-carotene, and vitamin C effectively lowered homocysteine levels.
Multiple sclerosis (MS)--In one survey, researchers gathered information from nearly 400 people (half with MS) over three years. They found that consumption of vegetable protein, fruit juice, and foods rich in vitamin C, thiamine, riboflavin, calcium, and potassium correlated with a decreased MS risk. Wonderful news.