J is for Jicama (hee-kama)! It is a root vegetable native of Mexico that is often peeled, sliced, and served raw (maybe squeeze some lime juice on it and sprinkle with chili powder). It is high in vitamin C and fiber, so it is an excellent antioxidant that is good for our immunity and our heart health. It is actually a great prebiotic (the food that our healthy bacteria like to eat) aiding in weight loss and promoting colon health! To choose a jicama, look for one with dry skin that is not wrinkled. Since it is a root vegetable, storing it in a cool and dark place would be best. Some descriptions of how it tastes include a water chestnut or a savory apple. How would you describe the taste? A great recipe to try from The Vegetable Butcher is Jicama Chips! Peel 1 lb of jicama and cut in half lengthwise, slice the jicama on a mandolin, place on parchment paper and brush on a thin coating of olive oil, sprinkle lightly with salt and pepper, bake at 200°F turning every 20 minutes until crispy, about 90-100 minutes. I can’t wait to try this recipe, I bet my kids will LOVE it! Enjoy! #wellnesswednesday #atoznutrition #jicama #vitaminc #fiber #probiotic #antioxidant #thevegetablebutcher #rochesterny #registereddietitian

J is for Jicama (hee-kama)! It is a root vegetable native of Mexico that is often peeled, sliced, and served raw (maybe squeeze some lime juice on it and sprinkle with chili powder). It is high in vitamin C and fiber, so it is an excellent antioxidant that is good for our immunity and our heart health. It is actually a great prebiotic (the food that our healthy bacteria like to eat) aiding in weight loss and promoting colon health! To choose a jicama, look for one with dry skin that is not wrinkled. Since it is a root vegetable, storing it in a cool and dark place would be best. Some descriptions of how it tastes include a water chestnut or a savory apple. How would you describe the taste? A great recipe to try from The Vegetable Butcher is Jicama Chips! Peel 1 lb of jicama and cut in half lengthwise, slice the jicama on a mandolin, place on parchment paper and brush on a thin coating of olive oil, sprinkle lightly with salt and pepper, bake at 200°F turning every 20 minutes until crispy, about 90-100 minutes. I can’t wait to try this recipe, I bet my kids will LOVE it! Enjoy! #wellnesswednesday #atoznutrition #jicama #vitaminc #fiber #probiotic #antioxidant #thevegetablebutcher #rochesterny #registereddietitian

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