...jicama is a high fiber, low calorie food from the bean family; it is often referred to as the Mexican or Chinese potato.
INGREDIENTS: 1 fresh, whole Jicama (peeled & cut into ½ inch cubes) 1-2 fresh jalapenos, seeded & diced 1 cup fresh cilantro (washed & destemmed) 1 cup dried cranberries 4 fresh, green onions (diced) 1 whole lime ½ cup canola oil
DIRECTIONS: •In large bowl or Tupperware, combine cut jicama cubes with diced jalapenos, cilantro, diced green onions, and cranberries (can substitute chopped red pepper, if preferred). •Toss ingredients together, and then squeeze juice from one lime over mixture. •Drizzle oil over mixture, and add salt and pepper to taste. •Chill and enjoy as a side dish along with other salads or a meal.
For the past couple of years, I’ve gone down to Florida in March with some of my friends and colleagues from the Institute for Integrative Nutrition (IIN) -- the school in NYC where I received my training in health counseling.
Leading up to the trip I’m always very busy with both family and work obligations, and fretting about how I’ll be able to pull off being away for 3 days.It’s hard to tear myself away from my family and the every day responsibilities, and head to the airport for the trip….but, as soon as I’m safely at the Miami airport and feeling the warm humidity on my skin, I begin to relax.
Once reunited with my friends from IIN we immediately get in sync with this unique and invigorating rhythm we have…it’s one that melds all our roles as….mothers, wives, health counselors, daughters, sisters, aunts, nieces, entrepreneurs, IIN alumni, idealists, foodies, and those desperately in need of some R&R&R (rest, relaxation and RECHARGING).
While in Miami, I eat lightly, and yet I'm hardly ever hungry.I don’t get very much sleep, and yet I’m never tired. I feel like I can do anything (I even go running on the beach…although running's really not my thing.) What happens to me on this Miami retreat? PRIMARY FOOD....it is all of those things that fill you up, but are not served on a plate. Nourished by the support of my peers, food and sleep become secondary to my well being during this time.Like-minded colleagues are generous with their ideas and encouragement; we all come together to help one another and this fuels my passion for my work and theirs (a little dancing and fun on the town doesn't hurt either :) you'll see the pics below!)
The Miami health counseling retreat is like a shot of professional confidence (seriously, it's not all about the night clubs....we get up in the morning after being out at night and work all day in professional sessions). Taking the time to focus on my business with my peers reminds me that my work as a health counselor is important, and it's confirmation that I'm not alone in the challenges I face. This retreat is the primary food that feeds my desire to take my work to the next level. It is what allows me to recommit to my mission of being part of the solution we need in America as obesity, diabetes, heart disease, asthma, cancer, mental illness and so many other debilitating diseases infringe upon our quality of life and become of increasing concern to our country’s wellbeing.
I don’t have a retreat planned for 2010 yet, but it is a worthwhile investment in myself and my work to plan in ‘primary food’ for my business. As 2009, comes to a close, here's a shout out to my IIN buddies! I wish you all the best in your lives and in your health counseling endeavors in the coming year. Let's get together soon!!! :)
Ingredients: 3 big carrots 5 small beets 2 parsnips 1 fennel bulb 2 tablespoons olive oil 1/2 teaspoon sea salt
Directions: 1. Scrub all the vegetables. 2. Preheat oven to 425 degrees. 3. Chop vegetables into two-inch pieces and chop fennel bulb finely. 4. Mix vegetables with oil and sea salt. Transfer to a baking sheet/dish. 5. Bake covered for 30 minutes. Uncover and bake for 15 more minutes.
Ingredients: 1 can garbanzo beans (drain liquid from can & set aside) ¼ cup liquid from beans 3 Tbspns Tahini paste (Shoprite) 4 Tbspns olive oil Juice from ½ lemon, squeezed 2 cloves fresh garlic, crushed (optional) ½ tspn paprika ½ tspn onion powder (optional) pinch sea salt
Directions: Blend all ingredients together in a food processor, place in bowl and serve with veggies.
