Recipe got me to thinking that many people I speak with don’t know what Jicama is, so wanted to tell you more about this legume that looks like a turnip.

• Jicama skin, typically peeled best with a potato peeler, is a tan/brown color and it’s flesh is white. (Usually do peel before eating.)
• Jicama is a popular dietary staple in Latin America and widely grown in Mexico and Central America. Also referred to as a Mexican potato and the Chinese potato.
• Can be used as an alternative to the water chestnut.
• Doesn’t discolor when exposed to the open air for awhile.
• Raw jicama is often used as an accompaniment to raw vegetable platters.
• When jicama is used in cooking it tends to take on the flavors of the ingredients that it is being combined with. (It’s is a nice complement to stir-fry dishes)
• Jicama is available year-round. When purchasing jicama, select tubers that are firm and have dry roots. Make sure that the jicama has an unblemished skin and that is not bruised. Once purchased, store jicama for up to two weeks in your refrigerator.
• With only 46 calories for 1 cup of sliced Jicama and it’s high amount of vitamin C — seems like a good food you should try.

Let me know what you think about Jicama!

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Learn how to make this at my cooking class at Jungle Jims, Fairfield, OH

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The fact is that I wake up about 6AM and feel like the energizer bunny on speed going from one thing to another… until 2:30 PM rolls around when my body and mind starts to slow down and feel like my day should be over. Sound familiar?

Well about 1-2 months ago that’s all changed. I’ve been drinking a Verve healthy energy drink daily from Vemma and WOW do I feel the difference!

I usually drink an 8oz can around 2 or 3 PM and it gives me the oomph I need without making feel jittery or nervous, nor do I feel a crash hours after. It’s like a little bolt of Cuban coffee, but healthier! Personally, I’ve never liked the energy drinks found in the stores because I feel they have too much caffeine, they just taste too sweet to me and give me a little bit of a head rush. I don’t feel any of those effects with Verve!.

Verve! Only has 80 mg natural caffeine and filled with 12 full spectrum vitamins and a juice blend of mangosteen, green tea and aloe (Managosteen is a delicious fruit found in SE Asia and is known for its super-antioxidants properties.) You can read the supplement details of Verve on Vemma’s website.

Vemma has the regular (which is my favorite) and the sugar free version which is perfect for those who are diabetic or just watching their sugar intake.

Take it from me and give your body the OOMPH it deserves with Verve! From Vemma!

By the way, my husband loves the tropical taste and how it helps him feel revitalized and more aware, which is pretty important for a director of emergency management!

Click on this link and order yours today. Vemma has an introductory offer bundle for only $25, plus they have a risk free guarantee.

Enjoy!

disclaimer: these statements have not been evaluated by the FDA. I have expressed my personal opinion and facts I’ve found on the Vemma website.

For my husband’s birthday I made him one of his favorites desserts and made it look awesome with very little effort.

Ingredients:
Angel Food Cake: Store bought! (Can you make your own? Yes, but why when the store is just as good. Make sure it’s fresh and doesn’t have artificial flavors and preservatives.)
Berries of Choice: Washed and Sliced
1-2 Tablespoons of Sugar in the Raw
Heavy Cream (pint)
Powered Sugar (1 – 2 cups)
Vanilla Paste (1-2 tsp)

1. Wash all berries and slice Strawberries.  Place in a bowl, sprinkle with sugar and mix to combine.  Set aside.
2. Slice angel food cake and arrange on plate or platter
3. Make Whipped Cream: in a stand up mixing bowl add heavy cream and about 1 cup of powered sugar, mix on low and then put on high until cream thickens a bit.  Taste and add powered sugar as desired.  Add about 1-2 tsp vanilla paste and continue to mix until desired consistency, adding more sugar if needed. (note: I really don’t measure this and just throw it in and mix

Pour berries over angel food cake, add whipped cream and if desired, add a candle on top and sing Happy Birthday!

The platter is actually a dip platter with 6 individual bowls with a center round bowl.  It worked out perfectly for the 6 of us who ate this.  Plus the middle was left over for the birthday boy.

This is also a great dessert for Memorial Day or 4th of July.

Enjoy!

Bored of the same old burgers, chicken and pork on the BBQ? Spice it up with some great dips and salsa’s that can be enjoyed with chips as an appetizer or to jazz up your regular meat recipes.

They are quick and easy! Check out my recipes:

Enjoy!
Betty

This was delicious!

This is first time I’ve made this so I didn’t really measure, these are estimates.

1 tablespoon olive oil, extra virgin
1 small onion chopped
1 carrots chopped
1 cup Vegi Soup Mix by Bob’s Red Mill
4 cups vegetable broth
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp crushed red pepper
1/2 cup parmesan cheese, freshly grated (optional)

1. Heat oil over medium high heat and sauté carrots and onions until onions are translucent, about 3 minutes.

2. Add broth, vegi mix and spices, stir and bring to a boil.

3. Lower the temperature to low, simmer over low heat for 30 – 45 minutes. Taste and add salt and pepper if necessary.

4. top with about 1 tsp of grated Parmesan cheese if desired.

Servings: 6

Would love to hear your thoughts on this dish. Please comment below.

This is a fun recipe to make where the whole family can lend a hand  — dinner always takes better when it’s a team effort.

Here’s my original recipe, feel free to substitute buffalo meat to reduce fat  instead of red meat if you wish:

Italian Style Meatballs (for Spaghetti)

2       lbs     lean ground beef
1       lb       ground pork
1       lb       ground turkey
7                 slices white bread, crusts removed; cubed
1/2    cup   seasoned bread crumbs
4       Tbs   fresh parsley, finely chopped
1/2    cup   parmesan cheese, grated
1      clove garlic, pressed through garlic press
1       tsp    kosher salt
3       egg whites
1       cup  Homemade Tomato Sauce

1.  Combine all ingredients and mix into balls (using ice cream scooper)
2.  Bake at 375 for 15 minutes, then put cooked meatballs into tomato sauce until cooked through.

Servings: 30

Meatballs freeze well, so make enough for a couple of dinners.

I’d like to think I have … but I must admit some days are better than others.

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