Rest & relaxation is hardly a waste of time.
How is your summer going? As nice as it is to slow down and relax during the summer months, it's challenging! I have made it a point to be sure that I inject some level of "chilling" to every day this summer. Some days it could be 2 minutes worth of mellowing out; while others it can be a few hours. Either way, I notice the same little nagging voice within me saying, "but I have so many other things that I could be doing right now." Can you relate?
We need to remember that each time that we take a moment to relax during our day that we are worthy of it. That those relaxation moments will help to recharge our batteries making us a better person in all aspects of our life. We need to remember that being in a relaxed state is actually our natural state! I thought this quote below said it best. I hope this inspires you to take some time to chill out and enjoy summer while it's here and happening.
| Jicama Fries|
My favorite way to eat jicama is raw. I also love slicing it into wedges and dipping into hummus or organic ranch dressing. However, there are nights when I actually bake them and serve them as an alternative to fries! It's a simple recipe that is totally delicious. I serve with guacamole and love every last bit!
1 tablespoon coconut oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1/4 teaspoon chipotle powder
1/8 teaspoon onion powder
1/8 teaspoon smoked paprika
1 pound jicama, peeled and cut into medium-sized fries (a mandoline makes quick work of creating your fries)
Preheat oven to 400 degrees.
Heat coconut oil in heat-proof bowl in oven or microwave.
Combine all seasonings in small bowl or shaker.
Toss jicama fries in warm coconut oil to coat, and sprinkle on seasonings as you go.
Place on a cooling rack on top of a sheet pan and spread fries on it evenly.
Bake for 25-30 minutes and serve at once.
Just in case you're wondering what the heck jicama is, read my post below "all about jicama!"
| All About JICAMA|
I'm all about eating locally and seasonally, but the veggie that I'm debuting this month goes against that since it's not something that grows here in the northeast - but that's OK! I find it to be so refreshing in the summertime. You can find it at most local supermarkets in the produce section. Here's a little bit about it:
Jicama, pronounced "hee-ka-ma," is a root vegetable native to Mexico; it looks like a knobby, earth-colored, oversize turnip. It's skin is easily peeled to reveal crisp, slightly sweet flesh that's similar to water chestnuts-only crunchier. Jicama is a great source of vitamin C and potassium. It's almost 90 percent water and the rest is mostly soluble fiber. It's a high antioxidant food with anti-inflammatory properties. It can help to strengthen the immune system and build bone strength. Who knew?
Jicama can be diced and added to fruit salads or speared and featured with dessert next to cantaloupe, pears and cheese cubes. But jicama is not just for snacks or desserts. You can combine it with other vegetables in stir-fries or add it to savory soups and green salads or stew it with meat and poultry. You can mash jicama like a potato. Many more serving ideas below...
Selecting and Storing
When purchasing jicama, choose one that is firm and heavy for its size. Jicama that is soft or shriveled or particularly large is likely to be tough and woody. Whole, uncut jicama can be kept in a cool dark place for up to two weeks or up to three weeks in the refrigerator. If you do not use all of the jicama, peel it, and store pieces tightly wrapped in the refrigerator crisper, where they will keep for up to one week.
How to Prepare
When preparing jicama always remove the peel. It is inedible. Peel with a veggie peeler (or if you can get a good grip, even just peel with your hands) and then remove the first layer of flesh under the peel as this is often too fibrous. I usually do this carefully with a good chef's knife. Then slice into uniform sticks, dice it or even shred it.
* Cut into spears and use for dipping and appetizers.
* Cut into squares and add to fruit salad.
* Serve mashed or baked like a potato.
* Add diced to seafood, poultry, mixed green or orange and onion salads.
* Julienne-cut and stir-fry with other vegetables.
* Add to soups, vegetables, rice, quiches, meat, poultry, and seafood.
* Sauté with carrots or green beans.
* Stir-fry with chicken or shrimp.
* Sprinkle with lime juice and chili powder then serve with salsa and guacamole.
* Simmer in savory stews like a potato.
* Serve cut sticks with squeeze of lime and a chili powder.
* Or, like me, just eat them raw because they're so refreshing!