Jicama Squash

Each week or so when I have time I try to pick something new in the produce aisle and learn how to cook it. Along with that I then try to learn about the health benefits that food has for my body. This week I chose a Jicama squash. 

Jicama is actually Pachyrhizus erosus. Jicama means Mexican yam, or Mexican turnip, It is actually the name of a native Mexican vine, although the name most commonly refers to the plant's edible root. It is sometimes called "yambean." It has the texture of a turnip but the taste is a water chestnut, apple, tomato like flavor. Under that thick skin is a crisp, solid, white flesh. 

What are the health benefits of the Jicama? 

• Jicama is low in calories (1 cup =49 calories) 
• Has 1/4 of you daily fiber recommendations. It is a zero calorie fiber that doesn't metabolize in the body. 
• Promotes bone health by enhancing absorption of calcium from other foods, prevents osteoporosis
• Promotes good bacteria growth that helps maintain a healthy colon and balanced immunity. 
• Has a low glycemic index it is great for diabetics and anyone who is watching their weight! 
• Has 44% of your daily vitamin C per serving
• Has powerful antioxidants that zap free radicals to protect against cancer, inflammation, viral cough, cold, and infections
• It is high in potassium which can help promote heart health since high potassium fruits and vegetables are linked to lower risk of hear disease
• vitamins include: folates, riboflavin, pyridoxine, pantothenic acid, and thiamin
• minerals include: magnesium, copper, iron, and manganese 

Jicama and Avocado Salad

1/4 Jicama peeled and cubed
1/2 avocado chunked
large bed of spinach or arugula greens
1 medium tomato sliced 

 Ginger Lemon Dressing

1/4 cup olive oil
1/8 cup balsamic vinegar
1 tsp sea salt
1 tsp cracked pepper
2 "thumb sized" chunks of ginger peeled and shredded
juice from one fresh squeezed lemon