Gift Ideas / Prod. of the Month
Grilling Guide Part I
Grilling Guide Part II
Jo Cordi's Lifestyle Series
Brenda's Low Carb Good Life
Low Carb Ice Creams
Our Father's Day Story
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"You must be the change you wish to see in the world."
— Mohandas Gandhi
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!
One of the funnier comments youíll get from the uninitiated regarding this diet goes something
like this, "But thatís the diet where you arenít
allowed to eat vegetables! Thatís unhealthy!". My reply to this is, of course, a patient smile and carefully modulated, "Iím pretty sure I am
allowed to eat vegetables. In fact, vegetables are usually half of everything that I have on my plate at most meals."
Still, there are some who
will insist that they heard it from their room mateís sisterís bossís stepson that you are definitely not allowed to have any vegetables on the
Atkins diet. You could then politely inquire as to where you might purchase the low carb dieting book written by the bossís stepson, but that
might make you look bitter and theyíll probably assume itís due to a lack of vegetables. No, to those people the best response is to smile, live
well and enjoy some vegetables.
Those of us who are somewhat more informed know that vegetables are not only allowed — theyíre essential. However, itís easy to fall into a
vegetable rut. Maybe youíre 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 itís hard (if not impossible) to stick with a plan that bores you out of your skull.
Second, because youíll be missing out on the wonderful, healthy variety of food options available to you. That would be such a waste. Plus,
wouldnít you really like to prove someoneís room mateís sisterís bossís stepson wrong? At least until his book is published.
Over the next several issues of the magazine, weíll be looking at some of the vegetables that those enjoying a low carb diet can eat. Weíll
consider some that are tried-and-true but maybe youíve overlooked and others that you may not even have heard of but they will soon become
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
donít like veggies and you also desperately miss apples. Truly versatile, jicama may be eaten raw or it may be baked, boiled or fried like
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. Itís 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 youíve 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.
Jicama Slices with Avocado and Crab Salad
Peel and slice the jicama in 1 by 3 inch strips about 1/8 inch thick; you should have 20 to
24 slices total. Cover with a damp towel and set aside.
- 1 large jicama (about 1 Ĺ pounds)
- 2 medium ripe avocados
- 3/4 cup chopped tomato
- 1/2 cup diced red or yellow bell pepper
- 1 tablespoon minced jalapeno pepper
- 1 teaspoon salt
- 2 teaspoons fresh lemon juice
- 1/2 cup fresh crab meat (not crab meat substitute - too high carb!)
Cut the avocados in half and remove the pits. Scoop the pulp into a bowl and mash with a fork.
Add the tomato, bell pepper, jalapeno, salt and lemon juice and mix well. Stir in the crab meat.
Spread 1 tablespoon of the salad onto each slice of the jicama, or serve as a dip with the jicama
as the crudite. This is not a make-ahead dish.
Serve with salad dressing.
For those with a sweet tooth, jicama is a very convincing apple substitute and could easily
fill in for the zucchini in Loraís "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
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 todayís "Vegetable of the
Day" isnít for you. Donít 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 canít 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!
With all of the low carb flax based hot cereals on the market, you may be
tempted to ask why The Low Carb Chef is throwing his "chef's hat" into the
ring with another one. The answer is simple, you won't find a better
tasting hot cereal out there — guaranteed! With three new flavors —
Peach Cobbler, and Oatmeal
flavored hot cereals, you will
find the fantastic taste of these products are just what you are looking
for. With The Chef's money back guarantee, you don't have to be hesitant to
spend your hard earned money to "gamble" that the taste is up to your
standards! Try it and if you don't like it, we will give you your money
back with no questions asked! Click to order now!
If you have tried any of the pancake mixes currently available to low
carbers, you will agree that most are "less than impressive" when it comes
to taste and texture. The Low Carb Chef is proud to introduce what we feel
is simply the best BUTTERMILK
and BUCKWHEAT PANCAKE MIXES
on the market, and
we guarantee you will like it!
The Low Carb Chef's Aunt Paula labored long and hard to match the flavor and
texture in a pancake mix that we all remember growing up with and has
succeeded in her efforts! As with all Chef products, if you don't like it,
we will gladly give you your money back! Is anyone else that confident in
their product? Click to order The Low Carb Chef Pancake Mix now!
For those of you that have been missing gravy and soups, The Low Carb Chef's
Thicken-It will bring these long forgotten treats back into your low carb
The Low Carb Chef Thicken-It
is a new zero-carb substitute for corn starch.
Use it to replace corn starch or flour thickeners for gravies, soups, and
sauces. Thicken-It mixes instantly in any liquid and does not add any flavor
of its own, but makes smooth gravies, velvety sauces, and rich cream soups.
Thicken-It is better than cornstarch, but has the same great taste in
finished products! You can find this great new addition in the Low Carb Chef, or Mixes Areas.
Only at The Low Carb Dieter's Page: |
Designed with the PRACTICAL low carb dieter in mind!