Filling, Fueling, Fresh – Jicama Shrimp Tacos


What you eat makes a difference. Foods impact the mind and body, and are critical to performance and longevity. When we value ourselves, we value the foods we eat. This means feeding our body foods that nurture it and make it strong.

Eating with a purpose means eating foods that are filling, fueling, and fresh. Fresh foods make all the difference. They have the most fiber content to keep the hunger pangs away. They contain the highest nutrients, giving you energy and brain power to finish that huge project at work and still get to the gym for a revitalizing workout or meet up with friends for a run, a round of basketball, tennis, or an in-the-park boot camp. And, fresh foods made with flavorful, natural ingredients will refresh and satisfy even the pickiest of palates.

For this recipe, the kitchen is filled with fat-burning, body strengthening ingredients, including one of the best and lightest carbohydrates, jicama. Jicama contains the fiber, inulin, which encourages the body’s absorption of calcium from other foods. Inulin is a prebiotic that promotes the growth of good bacteria in the gut and helps maintain a healthy colon. Used as the base for delicious tacos, low glycemic jicama is thinly sliced and takes the place of high glycemic, high calorie tortillas.

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Look for firm, whole, round jicama in the fresh produce section of the supermarket and store in a cool, dark place for up to 3 to 4 weeks. In this recipe, sliced green and purple cabbage, and julienned carrots are tossed with a lemon cider vinaigrette and served with blackened shrimp, vegan cheese made from cashews, and flavor-boosting ingredients such as lemon, cumin, buffalo wing sauce, and curry.

Tips for recipe simplicity, imagine a smorgasbord of “fixin’s” such as diced green onion, mango, avocado, cilantro, and sauces all lined up in cute little bowls. Each person can make their own tacos the way they like. Jicama can be sliced a couple of hours ahead of time, if desired, and placed in a Ziploc bag as it doesn’t turn brown like a potato.

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