My eldest son’s favorite vegetable is broccoli. So it finds place in his lunch at least twice a week. His favorite combo is steamed broccoli and carrots sauteed with mushrooms and tofu/paneer, seasoned with curry powder. Since I’m on a hypoallergenic diet and have to avoid mushrooms, dairy and soy products, I used black beans instead. I steamed about 4 cups of broccoli. Used some of it to prepare his favorite for school lunch and the rest with black beans was breakfast for my mom and myself.
A couple of weeks back I consulted with a naturopathic doctor for some health reasons and she suggested that I go on a hypoallergenic diet or elimination diet for a month to get rid of the toxins I maybe be possibly hoarding and also to figure out if I was allergic/sensitive to certain food group/s before starting the actual treatment. The main things that I had to cut back was gluten, dairy and refined sugar. There is a big list of foods to be avoided like corn, tomatoes, mushroom, nightshade vegetables (eggplant, bell pepper, potatoes) to name a few.
Next to parsnip, jicama was a vegetable that I have always wanted to try but shied away from picking it up wondering if it would taste any good. The positive experience with parsnips, after baking the vegan parsnip muffins gave me the courage to pick up a jicama too. I was cautious and just got one jicama. I Googled for “jicama recipes” and saw a lot of jicama salad recipes. That’s when I found out that jicama was not pronounced as jicama with a “j” but it was actually pronounced as “hicama”. This looks round like a turnip but with brown skin. I was very eager to find out how it tasted. So peeled it, cut it in half and tasted a tiny bit of it. It was nothing like what I had expected it to taste. It had a light texture and tasted almost like a pear, an Asian pear to be specific. I imagined that it would have the feel and taste of a raw potato. But I couldn’t have been more wrong.