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4 Scrummy Jicama and Apple Cider Vinegar Recipes

Gillian London-Scianna,

Jicama and Apple Cider Vinegar Recipes

With New Years resolutions past, some kept others…well you know the drill. Healthy eating is one you can keep. This month I was keen to show you my jicama and apple cider vinegar recipes to help you on your way!

It goes beyond weight loss – its just plain good for you.

You can indulge and still eat healthy, it just depends on what you pick up at the store.

That is where the decisions are made, just go armed with knowledge and some good recipes that don’t make you feel deprived. I always look for ingredients that i want to try and use for all aspects of a menu.

 

Health benefits of Jicama

First up on my list is Jicama, pronounced (Hee-cama).

jicama

Jicama

This is an ingredient I classify as a mixed media contender, both sweet and savory options can be conjured up with this wonderful tuber. It’s roots stem from the Mexican Peninsula.

Light in calories but heavy in vitamin packed power. This is one of those “negative calorie foods”.

Vitamin C, immune boosting, anti-inflammatory properties helps get us through those colder times. High fiber makes it a great fat flushing choice and low calories means you can fill up on a little more of this crisp snack.

Top that off with Potassium, magnesium, Iron, and B6. Need I say more.

 

1. Citrus Strawberry Jicama Fruit Salad

Yields 2 servings

cut-strawberries

We have a great fruit salad mixed with chopped Jicama that will make you feel refreshed, playing along with other fruit powerhouses. This fruit salad is sure to please.

Served with Chicken or Fish, the flavor balance is incredible.

 

Ingredients

For the salad

  • 1 Mango peeled and diced 8 to 10 Strawberries
  • 1 cup fresh cut pineapple (you can use canned but watch the sugar juices)
  • ¼ Jicama peeled and cubed
  • Cilantro/Coriander fine chopped  I to 2 sprigs (leaves only)

 

For the dressing

  • 3 tablespoons balsamic vinegar
  • 1 lime juiced
  • 1 teaspoon honey or more to taste
  • ½ cup extra virgin olive oil sea salt and pepper to taste

 

Directions

  1. Prepare the dressing first to allow the flavors to ripen.
  2. Wisk together lime juice, balsamic vinegar, 1 teaspoon honey, olive oil, salt and pepper.
  3. Taste and add additional honey if desired.
  4. Set aside.
  5. For the salad peel and core mango and dice into ½ inch pieces, slice 10 strawberries, cut fresh pineapple and the Jicama.
  6. Fine chop the leaves of the Cilantro/Coriander to be sprinkled last.
  7. Toss the fruits together toss with the dressing and Cilantro/Coriander serve with your choice main dish.
  8. Works great with fish and chicken.

 

2. Kicked up Tuna Melt

Yields – 4 servings

tuna melt

Sneaking some great ingredients into a tuna melt is a great way to cover a lot of food groups in a sandwich. The use of Jicama in this recipe gives a crunch that you normally get from celery.

 

Ingredients

  • ¼ cup organic mayonnaise of your choice
  • 1 can tuna of your choice (I prefer packed in olive oil) 2 spring onions, finely sliced
  • 1 granny smith apple
  • Sprinkle of lemon juice
  • ¼ cup raisins
  • 6 sliced green olives
  • 1 diced dill pickle
  • ¼ Jicama small diced
  • Sea salt and pepper to taste
  • 1 cup shredded sharp cheddar cheese Avocado or olive oil for grilling the bread
  • 8 slices of your favorite bread, your choice. (I love this sandwich on good raisin bread)

 

Directions

  1. Peel the granny smith apple, and Jicama chop into small pieces, place in a bowl and sprinkle with the lemon juice.
  2. Then add onions, olives, dill pickle, raisins, tuna and mayonnaise.
  3. Stir together and let set in the fridge for about half an hour. The flavors come together then.
  4. When you take the tuna mixture out of the fridge, taste it and add your salt and pepper according to taste.
  5. Drizzle a little of the oil on each piece of bread and place oil side down on a skillet, fry pan or griddle turned on to low to medium heat.
  6. Please keep an eye, everyone’s stoves are different.
  7. Place shredded cheese on each piece of the bread, then place the tuna mixture only on one piece.
  8. Wait until the cheese starts to bubble a little and the undersides are golden brown and place the side with the cheese on top of the tuna mound.
  9. Remove from pan and cut in half….then enjoy.
  10. Oh wait – let’s get it to the plate first.

 

Apple Cider Vinegar Recipes

3. Zippy It Rained in Spring Coleslaw

Yields 8 servings

My next ingredient is Apple Cider Vinegar. Apple Cider vinegar is essentially fermented apple cider and this recipes below is one of my fave apple cider vinegar recipes.

This wonder tonic has the same health benefits as eating apples yet the fermenting process creates good bacteria. These bacteria work wonders for people with digestive issues and it’s been touted as a great weight loss aide.

The magical apple properties make it a good choice for the antioxidant properties and really it tastes great as an extra ingredient in marinades, mixed with water and honey as a tonic and my favorite a great addition to a salad dressing.

Make sure when you are purchasing that the apple cider vinegar is raw, unpasteurized.

 

Ingredients

  1. 4 cups coleslaw mix (with red and green cabbage and carrot) or chop your own
  2. 1/3 cup dried cranberries
  3. 1/4 cup thinly sliced red onion strips
  4. 3 tablespoon apple cider vinegar
  5. 2 tablespoon maple syrup, mixed with above vinegar
  6. 1 teaspoon kosher salt or sea salt
  7. 1/3 cups toasted walnuts, coarsely chopped
  8. 1 tablespoon extra virgin olive oil

 

Directions

  1. Put olive oil in a skillet over medium heat add coleslaw mix, cranberries, and red onion.
  2. Cook about 3 minutes, tossing mixture frequently, until it starts to soften.
  3. Stir in vinegar mixture and salt.
  4. Toss over heat for about another minute, stirring until evenly coated in the maple syrup vinegar.
  5. Toss in walnuts and serve in a bowl.

 

4. Sicilian Arugula/Wild Rocket Blood Orange Salad

Yield – 2 servings

Arugala

As far as apple cider vinegar recipes go, this is another really yummy one and a great salad to have as a meal with your choice of meat or with a great thick slice of home baked bread.

Each ingredient brings out the flavor of the next.

 

Ingredients

  • ¼ cup thinly sliced red onion
  • 2 blood oranges peeled and sectioned
  • 2 heaping cups baby Arugula/Wild Rocket
  • 2 teaspoons cranberries, currents or raisins
  • ¼ cup extra virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 2 teaspoons apple cider vinegar pinch of chili flakes
  • Sea salt and pepper to taste
  • Parmesan cheese grated to desired amount

 

Directions

  1. Whisk together extra virgin olive oil, balsamic vinegar, apple cider vinegar, pinch of chili flakes and sea salt and pepper to your taste.
  2. Section the blood oranges and remove the chewy membrane, thin slice the red onion add the cranberries, raisins or currents and toss in the dressing.
  3. Toss together until covered then place on a bed of arugula/wild rocket.
  4. Grate fresh Parmesan cheese and enjoy.

 

Slowly change your diet

It’s easy to add ingredients to benefit your health, you just need to think about where you can sneak them in.  You don’t need to just wake up one morning and only eat salads.

You would feel deprived in 2 days and looking for other things to much on.

Start slow, play around with different recipes using these ones as a base and see what you come up with.

Bottom line enjoy what you eat, it makes eating healthy a lot easier.

 

Let us know how you get on

We’d love to hear how you get on with these in the comments below please…..

Do you have any great Jicama or Apple Cider Vinegar Recipes? If so we’d love to know them

 

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