With this issue, we debut a new regular column by Brenda Crump, one of our smart and resourceful moderators at Talking Low Carb (our Low Carb Luxury Discussion Forums.) Brenda has found the keys to making low carb a true lifestyle, with proper nutrition at the heart of it all!

Those of us who are somewhat more informed know that vegetables are not only allowed — they’re essential. However, it’s easy to fall into a vegetable rut. Maybe you’re in that old "meat and salad" for lunch followed by "meat and salad" for dinner rut right now. I urge you not to become a victim of vegetable monotony. First, because it’s hard (if not impossible) to stick with a plan that bores you out of your skull. Second, because you’ll be missing out on the wonderful, healthy variety of food options available to you. That would be such a waste. Plus, wouldn’t you really like to prove someone’s room mate’s sister’s boss’s stepson wrong? At least until his book is published.

Over the next several issues of the magazine, we’ll be looking at some of the vegetables that those enjoying a low carb diet can eat. We’ll consider some that are tried-and-true but maybe you’ve overlooked and others that you may not even have heard of but they will soon become new favorites.

                            

Jicama is the edible root of a South American vine belonging to the morning glory family. It is also called the yam bean or the Mexican turnip. But trust me, you will sound far more bilingual and exotic if you call it jicama (pronounced hee kah mah). Jicama looks like a turnip but is actually very juicy and crispy like a Granny Smith apple, without the sweetness. It may be the ideal vegetable for those of you who think you don’t like veggies and you also desperately miss apples. Truly versatile, jicama may be eaten raw or it may be baked, boiled or fried like potatoes.

One cup of raw jicama has 11.47 grams of carbohydrate and 6.37 grams of dietary fiber resulting in a net carb count of 5.1 grams of carbohydrate. It’s not the lowest carb choice, but for those 5g of carbs jicama will provide potassium, iron, magnesium and copper in addition to being a great source of Vitamin C and fiber. That one cup serving will have 44% of your RDA for Vitamin C and 25% of your RDA for fiber. Vitamin C is required for the forming of collagen which is one of the principal components of tendons, ligaments, skin, bone, teeth, cartilage, heart valves, eye lenses and corneas. Vitamin C is also required for the proper functioning of the immune system.

I think it probably goes without saying what fiber is needed for, but in the interests of being thorough: The normal functioning of the intestinal tract depends upon the presence of adequate fiber.

Now that you are convinced that you MUST have this exotic, nutritious, fibrous vegetable as soon as possible, you may find the following information helpful. Jicama is available year-round at most grocery stores in the US. Look in the produce section where the more unusual items are displayed — things like cinnamon sticks, ginger roots and those objects that look like pieces of a cactus (what ARE those things? Ah, another article perhaps?).

Choose a jicama with smooth, unblemished brown skin. Store unpeeled jicama in a cool, dry place, uncovered for up to three weeks. Once you’ve peeled it, you can slice the jicama, store the slices in a plastic bag and refrigerate for up to one week. Slices or chunks of jicama can also be placed in a bowl of water in the refrigerator for several days.

Here is a recipe from The Food Network, that originally appeared in Cocktail Parties with a Twist by Alexandra and Eliot Angle.

For those with a sweet tooth, jicama is a very convincing apple substitute and could easily fill in for the zucchini in Lora’s "Mock Apple Crisp" recipe. If you would prefer to experiment before trying an actual recipe, here are some suggestions from a few members of the Talking Low Carb forums: Super Moderator Amy likes to shave jicama into thin slices and deep fry them. Max enjoys jicama South American or Mexican style; ice cold, sliced into 1/2-inch thick slices and sprinkled with lime juice and chili powder. Ophelia makes jicama hash browns to go with her morning eggs.

However you decide to enjoy it, keep in mind that jicama is just one of the nutritious and great-tasting vegetable options available to us. You may find that today’s "Vegetable of the Day" isn’t for you. Don’t let this discourage you from continuing to experiment. Nothing kills motivation faster than feelings of deprivation and boredom. If your goal is not only weight loss but a lifetime of maintaining a healthy weight then you can’t afford to underestimate the importance of variety in your diet.

Make it your personal mission to dispel low carb myths wherever they may appear. Eat your veggies!
                                                                            

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