The vitamin C found in citrus fruits is healing to the body inside and out. Although many believe in the power of supplements, the antioxidant and healing properties will be most viable in fresh foods. Healing on the inside from vitamin C begins with its ability to aid the absorption of iron and plays a key role in reversing anemia. Vitamin C has been shown to alleviate symptoms of the common cold as well as heal respiratory issues and allergies.
When it comes to consuming citrus fruits, try to leave some of the white pith on the fruit, or I suggest that once slicing away the outside skin or peel from the fruit to cut the fruit in diagonal cross-sections to retain the pithy membrane inside, the membrane that holds the fruit together. This white pith contains a molecule called tangeritin that has shown effective in promoting brain health. On the outside, look for vitamin C in all-natural skin care products as it promotes glowing skin and cell regeneration.
The living fat in avocado actually helps burn fat, acts as a detoxifier and helps lower the “bad” cholesterol levels. Love avocado? Don’t throw away the seed which has over 100 types of healing phytochemicals. The seed is also rich in fiber and is effective in reversing heart disease and reducing the instance of stroke.
Jicama is one of the good “white” starchy carbs. Taking a longer time to digest than other white starches, like baking potatoes, jicama helps balance blood sugar and is also high in fiber which keeps you feeling fuller for a longer period of time. A diet rich in fiber makes for healthy stools, too, an essential part of health.
This recipe is filled with healing nutrients like those listed above as well as mercury chelating cilantro. A natural “vinaigrette” is made from citrus juices and a pinch of grey celtic sea salt in which the jicama, orange and avocado are gently tossed with. Feeling like a few greens? Toss and serve this over freshly washed baby spinach leaves, arugula or mixed greens.
Serves 6
Prep time: 20 minutes
Cooking time: 0 minutes
Nutrition:
Serving size: about 1 1/2 cups
Calories: 134
Fat: 6.7g
Saturated fat: 1.4g
Cholesterol: 0mg
Sodium: 44mg
Potassium: 427mg
Carbohydrates: 18.3g
Fiber: 8.5g
Sugars: 6.8g
Protein: 1.9g
This recipes represents approximately 95% of the recommended daily allowance of vitamin C.
Recipe variations can include: mango, strawberries, raspberries, blackberries, apples and fresh mint. Add chopped cashews or walnuts, if desired. In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
