dboothsummers Posted April 15, 2012 Share Posted April 15, 2012 i bought one at whole foods this weekend and i'm excited to make something i can dip in my new mayo creations. first, is this an a-ok veg or a only on workout days veg? second, i've read cube it and stick it in the crockpot for ages (like, 24 hrs on high) to get it soft. anything faster? if i want to bake it in matchsticks, do i need to do that? Link to comment Share on other sites More sharing options...
Johnny M Posted April 15, 2012 Share Posted April 15, 2012 Firstly, it's approved! For the purpose of whole30, don't be overly focused on optimizing your meals and their timing as much as your optimizing choosing approved foods. That said, there are more nutrient dense veggies but there's nothing wrong with jicama. I've actually never had jicama but I have seem breakfast hash type recipes so I think there are faster ways to cook it. Link to comment Share on other sites More sharing options...
Alicia Jaybird Posted April 15, 2012 Share Posted April 15, 2012 I've never cooked jicama before, but raw jicama would make a great dipping vegetable. You can just peel it and chop it into matchsticks for a crisp and refreshing snack. Sorry I can't be more helpful on the cooking front. Link to comment Share on other sites More sharing options...
jakey Posted April 15, 2012 Share Posted April 15, 2012 jicama is awesome! you can shave it thin, into big circles to make tacos, or chop in sticks to dip in veggies. i'll be honest, i've never cooked with it, it's one of those veggies i only think of in the raw. at the risk of offending moderators or anyone else... i don't like the idea of 'only on workout days' vegetables. the concept seems flawed to me, although i know that many people follow it with good success. but if you want sweet potato on a day when you're resting... so what? eat some sweet potato! think about this - the starchiest vegetables (sweet potatoes or plantains) yield around 100 grams of glucose per pound... that's 400 calories, which is far less than anyone's BMR. i just don't see how you'll ruin a fat burning metabolism if you stick to starchy tubers. grains are what change the game and make it easier to overeat carbs. Link to comment Share on other sites More sharing options...
dboothsummers Posted April 15, 2012 Author Share Posted April 15, 2012 yeah it's not the mods fault. it's something i've heard is better if you have some weight to lose. idk i eat probably a sweet potato a day even when i don't WOD becaue my parents gave me a huge box of them. they grow them and having something they grow go to waste is just wrong. Link to comment Share on other sites More sharing options...
TheLazyCaveman Posted April 16, 2012 Share Posted April 16, 2012 i don't like the idea of 'only on workout days' vegetables. the concept seems flawed to me, although i know that many people follow it with good success. but if you want sweet potato on a day when you're resting... so what? eat some sweet potato! think about this - the starchiest vegetables (sweet potatoes or plantains) yield around 100 grams of glucose per pound... that's 400 calories, which is far less than anyone's BMR. i just don't see how you'll ruin a fat burning metabolism if you stick to starchy tubers. grains are what change the game and make it easier to overeat carbs. Because of the context, jakey, the context! If you're dealing with someone who is severely metabolically damaged, and has chronic hyperinsulinemia, carbohydrates beyond what they need to replenish glycogen or even worse, above their caloric demands, will likely prevent reversal of those conditions. So while people are dealing with that, it's recommended that they save their starch for post-workout. Once people get their metabolisms a little unscrewed, then I do believe that daily starch can be a beneficial part of weight loss and total health. Link to comment Share on other sites More sharing options...
Chiaya Posted April 16, 2012 Share Posted April 16, 2012 I think I saw a recipe or a how-to on Mark Sisson's blog for making jicama "fries" but I've never tried it. Link to comment Share on other sites More sharing options...
karrottop Posted April 17, 2012 Share Posted April 17, 2012 Raw jicama tastes a lot like a less sugary and more crunchy Asian pear (the big yellow ones). I just treat it as a fruit substitute and eat it peeled and plain:) It has great crunch factor and satisfies the afternoon munchies perfectly for me! Link to comment Share on other sites More sharing options...
Tracey Arsenault Posted April 18, 2012 Share Posted April 18, 2012 I love jicama! It's so hard to find in Canada and drives me insane...enjoy, I'm jealous! Link to comment Share on other sites More sharing options...
gte510i Posted January 1, 2013 Share Posted January 1, 2013 I like cutting it in to sticks and seasoning them with lime juice, salt and chili powder Link to comment Share on other sites More sharing options...
Pomme Posted January 2, 2013 Share Posted January 2, 2013 I'm getting some at the store tomorrow! In addition to eating it with dips (W30 approved dips, natch), I also like matchsticking it for salads. Link to comment Share on other sites More sharing options...
melbournegirl Posted January 2, 2013 Share Posted January 2, 2013 I'm jealous as I've never even seen it in Australia Link to comment Share on other sites More sharing options...
Meg Hamilton Posted January 2, 2013 Share Posted January 2, 2013 I have tried it once, to make Melissa Joulwan's potato salad. I cubed it & stuck it in the crockpot. It ended up turning brown & it was not tasty at all!!! I will try it raw now that so many others enjoy it that way! And I've never limited "starchy veggies" on W30 and have lost weight both times 12lb last month!! Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted January 2, 2013 Share Posted January 2, 2013 Jicima is great cooked or uncooked. Remember a crock pot cooks at about 170 to 180 degrees, so that is why it will take 24 hours to cook it through. You can certainly put it in the oven at 400-425 and you should be done in 35-45 minutes. Link to comment Share on other sites More sharing options...
chigalpaleo Posted January 2, 2013 Share Posted January 2, 2013 The recipe for jicama home fries in Well Fed is awesome! Link to comment Share on other sites More sharing options...
30Canandaigua Posted January 5, 2013 Share Posted January 5, 2013 I like to add them to my roasted root vegetables, or make jicama latkes They do have a starchy funk when eaten raw, but it's not too off putting. Link to comment Share on other sites More sharing options...
Rosieelli Posted January 6, 2013 Share Posted January 6, 2013 I cut up jicama and eat it raw. It's crunchy, tasty and sweet too! Link to comment Share on other sites More sharing options...
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