tag:blogger.com,1999:blog-3324274057042710821.post7631878939189998210..comments2023-04-29T05:12:07.463-07:00Comments on cathy june: Five a Day - We Know We Should, but How?my profilehttp://www.blogger.com/profile/00105058329605581519noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3324274057042710821.post-87395314647259596412010-01-21T21:46:51.040-08:002010-01-21T21:46:51.040-08:00Make a wrap out of lettuce leaves instead of torti...Make a wrap out of lettuce leaves instead of tortillas. You can stuff the wrap with chicken, tuna and other meats, or just warp in some salad fixings and flavor with a low-fat spritz.ARAhttps://www.blogger.com/profile/06629859985176124467noreply@blogger.comtag:blogger.com,1999:blog-3324274057042710821.post-5554479011023416562010-01-21T14:29:58.584-08:002010-01-21T14:29:58.584-08:00You could add it to a 'dull' salad [shredd...You could add it to a 'dull' salad [shredded cabbage and romaine, e.g.] or have it with anything that goes with chutney: curry or roast. I can't take credit for the mix. This is my cousin's local adaptation of 'asinan', an Indonesian cucumber salad. She adds thin carrot rounds too and hot Thai peppers which she removes before serving - but the hotness stays. If you like spicy, it is an interesting taste.terrylimshttps://www.blogger.com/profile/09937741859271241356noreply@blogger.comtag:blogger.com,1999:blog-3324274057042710821.post-64586098976018301492010-01-21T12:31:34.661-08:002010-01-21T12:31:34.661-08:00That sounds delicious, Terry! I'll have to try...That sounds delicious, Terry! I'll have to try it. What dishes do you use it with?my profilehttps://www.blogger.com/profile/00105058329605581519noreply@blogger.comtag:blogger.com,1999:blog-3324274057042710821.post-58965044568858412852010-01-21T11:46:23.425-08:002010-01-21T11:46:23.425-08:00Thanks for great tips for fresh cut-ups! But I lov...Thanks for great tips for fresh cut-ups! But I love pickles and chutney and I love jicama! This is my addition to curry instead of chutney. Hope it qualifies as 'fresh'.<br />Cut up a mix of jicama, not-too-ripe mango (but not green either), and pine-apple. Toss with a bit of white vinegar or lemon juice, and a dash of salt. Leave covered for 30 mins or so. The mix will get a bit juicy on its own. This will keep a few days.terrylimshttps://www.blogger.com/profile/09937741859271241356noreply@blogger.com