December
2011 Newsletter
Food Focus:
Clementines
Sometimes called the Christmas Orange
because it comes into stores in November, this close relation of the tangerine
is very popular because it is almost always juicy, seedless, and easy to peel.
Compared
to the typical orange, the clementine at roughly half the size, offers roughly
half the vitamins. If you eat two,
you’ll get what you would get from an orange. An orange provides about 70 mg. of vitamin C,
which takes care of the minimum daily requirement. If you smoke, you should eat one orange (or
equivalent) for every cigarette, as each cigarette is estimated to destroy
about that much vitamin C. (Earl Mindell’s New Vitamin Bible,
Warner Books, 2004)
It’s a curious fact that most animals -- people
and guinea pigs excepted -- manufacture the vitamin c they need. Dogs and cats, for instance, can manage
nicely on meat diets.
Recipe of the Month:
Clementine-Jicama Salad
Jicama is a root in the bean family. Instead of starch, it’s energy is stored as
inulin, which is slower to digest and therefore sometimes recommended to
diabetics, despite its sweet taste.
This is a tasty, filling winter salad – useful
if you’re entertaining any “raw food” friends!
Ingredients:
Jicama
root: shredded or match stick size, 6 oz. or roughly one cup before chopping.
3
clementines
¼
cup of finely chopped sweet onion
1
garlic clove chopped and mashed
Juice
of half a juicy lime
4
table spoons of olive oil
3
tablespoons of finely chopped dill (or cilantro, if you prefer)
¼
teaspoon of salt
A
handful of chopped walnuts
Pepper
to taste
Directions:
Combine
everything adding the jicama, clementines, and nuts last.
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