July 16, 2015
Have you tried Jicama? A root vegetable that resembles a large potato with a mild flavor – when eaten raw, it has a nice crisp texture, adding a crunch of fibre that contributes to lower cholesterol levels, controls blood sugar and aids in weight loss. Along with vitamin C, folic acid and a moderately good source of Potassium which is important for fluid balance and blood pressure control. Then there is the benefit of adding a healthy fat found in avocados, antioxidants in walnuts, and anti-inflammatory cilantro. Plus, we all know this crisp crunch and what they say about having "An apple a day..." – especially our local BC Ambrosia apple.
1 sweet apple (Fuji or Ambrosia), sliced into matchstick strips
Cilantro Pesto Paste (Yields approx. ½ cup)
1To grill your chicken, drizzle with avocado oil and season with sea salt and pepper. Place on a 400 degrees grill, cook each side about 7 minutes or until no longer pink inside and juices run clear. Cool and slice into thin strips.
2Soak rice wraps according to instructions on the package then lay one wrap out on a flat surface until soft.
3To assemble, spread 2 tsp of the cilantro pesto paste down the middle for your base. Add a few strips of chicken, a bunch jicama and apples strips, then top with a few leaves of lettuce and 2 slices of avocado.
4Fold in the ends covering the filling, lift one end of the wrapper and tuck it over the filling to create a log-like roll. Slightly pressing down to secure the filling while you roll up the wrap.
Cilantro Pesto Paste
1Blend all ingredients in the food processor until it resembles a thick paste.
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