If you have been following us, you know that we post a weird vegetable recipe every Wednesday (#weirdvegwednesday). Jicama is a root vegetable similar to a potato or yam but actually is in the bean family. After you get through the brown exterior, the edible interior is a white flesh. It is crisp like a pear or apple and has a sweet flavor to it. Jicama is a great source of fiber and vitamin C. The fiber in Jicama also helps with digestion and has a prebiotic effect to it. We usually eat it raw but it can be cooked in stir fry or soups. It is great for salads or in this case we made a slaw out of it.
So we like to our vegetables, so we started up a deal a few weeks ago that we would try to use a weird vegetable each week. We also thought it would be fun to take semi-normal vegetables prepare them in a weird way. So we have all had cucumbers, but have you had cucumber ice cream? On top of that we decided to go a step further and make a vegan ice cream using coconut milk. We have the luxury of having an ice cream maker so if you don’t have one you may need to get creative on how you can make it without one.
When we were kids we always made homemade pizzas on Sundays. We would usually make two pizzas, one always had to be just cheese and the other one we got really adventurous and put pepperoni on it. Yeah can you believe how crazy that was. So this Sunday we decided to relive the good ol’ days, but step up our game a little bit on the toppings. One pizza had prosciutto, anchovies, kalamata olives, caramelized shallots, roasted garlic and feta. The other was pesto, shrimp, cherry tomatoes and mozzarella. We’ve made pizzas before but we have never ventured so far to try making our own dough, not sure why. So we found version on a blog, http://www.cookieandkate.com, and modified it a little bit.
Whole Wheat Pizza Dough
Pizza Assembly and Cooking
One note, I was a little heavy on the salty products on the Mediterranean pizza. In hindsight I would have backed off on at least one of the salty ingredients, olives, anchovies, or prosciutto.
So we weren’t crazy adventurous for this weeks #weirdvegwednesday, but for some kale might be a little out there. If you are used to using spinach a mixed green for your salads I would encourage you to try kale. The health benefits are off the charts. To name a few things, it has more vitamin C than an orange, it has more calcium than milk, it contains omega 3 fatty acid, one serving has 5 times your daily serving of vitamin A, and it contains 7 times the recommended amount of vitamin K which has been used to treat Alzheimers. I could keep going.
So we are pretty adventurous eaters in general. But as we were walking around the produce section earlier this week we were looking at some vegetables that neither one of us have tried. So in the same spirit of Throwback Thursday or Flex Friday we decided why can’t there be a Weird Veg Wednesday. So we are going to try to use a vegetable that we have never eaten before or at least prepare a vegetable in a way that is a little outside the norm. You can follow our posts either on here or on Instagram and Facebook using the #weirdvegwednesday.
For week 1 we grabbed eggplant. I’ve never cooked eggplant so I had to do a little research on preparations. You have your classic Eggplant Parmesan then you have a lot of North African and Middle Eastern preparations. I haven’t dabbled much in the Middle Eastern stuff so I figured I would play it safe and stay Italian, and settled on a stuffed eggplant. You could use the marinara sauce recipe for any italian dish from spaghetti to lasagna it is my stock marinara sauce then I just added a little extra stuff for the stuffing. If you follow the ingredient list for the marinara sauce you will have some leftover, which is a good thing in my book. Try it out, hope you enjoy it!
The Cook & The Coach
Healthy is a LIFESTYLE.