I really hadn't intentionally tried to make this week all about grapefruits.
In fact, today I sort of feel like a fruit after re-reading that last post. How many times did I mention smells?
Moving on from the aromas that surround me, I'm hitting up the grapefruit again for a really good salad that I had on my last very nicely done raw day.
This idea came from a recipe in the paper discussing the overage of citrus this time of year.
I wonder how many times they mentioned smells?
I feel like me chronicling my raw days can be about as exciting as reading my writing about how I like the smell of my candles. A tad mundane. It's been a lot of salads. I've been hesitant to snap pictures of every single one. My raw days may have become easier, but not necessarily a page turner.
One day I realized the little salad recipe I had clipped out of the paper could easily be turned into an almost raw, slightly unusual, and completely spectacular salad.
The first great part to this salad is the jicama. I tried a jicama a few years ago, but must have picked an old one. My first try lacked the crunch and crispness that is so glorious about this root.
I am now completely sold on the taste of jicama and it's quite noteworthy in the nutrition department too. It's loaded with fiber and vitamin c and is also a good prebiotic.
Prebiotics are are not the same as a probiotic. Think of these two working together. Being a prebiotic simply means you have some effect on the activity or the composition of the good microflora working in your digestive system. These are usually a carbohydrate. A probiotic is a food (or a drug) that contains "good" gastrointestinal bacteria. Probiotics are living organisms, and essentially the prebiotics help these "good bacteria" to grow and flourish.
Both of these are good things so it's nice to know that the yogurt you eat daily is being helped along by the jicama in your salad.
I tweaked the recipe and it's still not considered completely raw because of the honey, but it counts for me and my lax constrictions.
Jicama and Grapefruit Salad
One whole jicama, peeled and cut into 1/2 inch pieces
One whole grapefruit, half juiced the other half segmented
3 cups spinach
2 green onions, diced
1 whole avocado, diced
1 teaspoon honey
1 Tablespoon olive oil
1 teaspoon chopped mint **optional
In a small bowl whisk together the grapefruit juice, honey, salt and olive oil. In a large bowl toss together the jicama, grapefruit segments, spinach and diced green onions. Pour over the dressing and toss to coat.
**One day I made this with some chopped mint in the dressing. It was a nice change, but I'm not sure everyone would like it. It was very herby so if that's your thing I do recommend it.
This will conclude unintentional grapefruit week, and any more mention of what my nostrils prefer to inhale.