We use jicama and bok choy in salads almost every day. Just peel the
jicama and slice it into strips or small pieces of any shape. It's
wonderfully crunchy with a mild taste. I believe it can also be
cooked,like potatoes, but we love it raw.
Bok choy is a kind of cabbabe, I believe, and is full of nutrients. We try
to use as much of the dark green leaf part as possible because it is
loades with nutrients.
Cilantro, as far as I know, is a seasoning (herb?) and can be used in the
same way as one would use parsley.
On Fri, 30 Oct 1998, Linda S. Stiles wrote:
> I picked up some Jicama, bok choy and cilantro at the grocery today and
> I haven't a clue how to use them...any suggestions? Great recipes?
> Thanks for any help. I am really trying to eat extrememly low fat and
> mostly vegetarian but I don't like many veggies. Today the produce man
> was very helpful though and offered me a taste of many different veggies
> I never thought I'd like...including the above mentioned and also napa
> cabbage, kale, and parsely. Please, if you cook with these things,
> please share your knowledge with me. thanks so much,
> Linda Stiles
> honeybear@xxxxxxxxxxxxxxxxxx
> Rubber Stamper from Washington
>
>
>
Selma
"Gratitude is Heaven"
William Blake
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