Jicama Fruit Salad

What? You’ve never heard of jicama?! I’m shocked! Just shocked, I tell you! The next thing I know you’ll be telling me you’ve never heard of hearts of palm either. Sheesh!

Jicama (pronounced hee-kuh-muh  – like THAT’s not fun to say!) is a sweet root vegetable that sort of resembles a turnip (I may not be helping you much yet). It has a very mild flavor and a great raw-apple-like crunch. It takes on the flavor of whatever it is near, so it’s great in a fruit salad with a marinade like this one. When you’re buying one it will look like an overgrown potato. You want to peel off that coarse skin with a vegetable peeler or knife (the same way you’d peel a potato) to reveal the white flesh inside. C’mon…stay with me here. It’s fun to try new things.

After months of melon and grape salads, this one will be a nice change of pace. Pair it with grilled fish or chicken for a fresh side dish on a warm night and toast to your expanding palate!

Jicama Fruit Salad

serves 4

Ingredients:

2 tablespoons fresh lime juice

1 tablespoon honey

2 teaspoons water

1/2 teaspoon poppy seed

1/2 teaspoon grated orange peel

1 cup peeled jicama, cut into thin strips

1 seedless orange, peeled and sectioned (or use mandarin oranges, drained as a “cheat”)

1 medium apple, thinly sliced

1/2 pound fresh pineapple, cut into small chunks

butter, green or red leaf, or other mild flavored lettuce, washed

Directions:

1. Combine lime juice, honey, water, poppy seeds, and grated orange peel in a small jar. Shake well and set aside.

2. In a medium bowl combine jicama strips, orange slices, apple, and pineapple. Pour dressing over salad and toss gently to coat.

3. Line salad plates with lettuce and top with fruit salad to serve.

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My life as a sprinter

Back in the day, I ran marathons. And not just the 26.2 mile races on foot, though I did those, too. My LIFE was a marathon. I worked 10 or 12 hour days, enjoyed full-day shopping excursions at the mall, spent entire afternoons reading a book in a chair. I went for three-hour runs on the weekends, went to graduate school at night, and cleaned the house top to bottom in one fell swoop at least once a week. There was no need to hurry nor to take breaks;  I set a pace I could sustain and I kept at it, day in and day out, for years. My own marathon.

At some point along this course called life, I evolved from a marathoner into a sprinter. With my own company to run and three kids in the house, my days now are more likely to look like this:

Wake up early and SPRINT through a workout before the kids wake up and need me. Answer a few emails and tidy up.

Pause to cool down and snuggle a waking child or two (or three).

SPRINT through shower and hair and makeup and dressing routine. Make beds/dress children/supervise teeth brushing.

Pause to make breakfast (and a fresh pot of coffee or tea on a good day).

SPRINT to get kids on the bus/off to camp/settled in with Granny. Pack bags with computer/files/ iPhone/Target returns and  load them into SUV.

Pause to find NPR or Coffeehouse on the radio (inevitably turning off Radio Disney to do so) for some quasi-peaceful quiet drive time.

SPRINT to get in an hour or two of work before the first client appointment.

Pause to cherish unhurried time with a client…listening, listening.

SPRINT to handle Target returns/eat lunch/shop for a new toilet paper holder (or ridiculous necessity of the day).

Pause to check in with John and/or the kids & Granny.

SPRINT to write blog post/make sales calls/confirm client appointments/research new software/watch a webinar/troubleshoot a client issue/make pediatrician appointments.

Pause to meet with another client or someone on the Nourish team.

SPRINT to drive home/talk to girlfriend/plan a birthday party/make a grocery list in my head.

Pause to give hugs and collect kisses and marvel over craft projects.

SPRINT to make dinner/go through mail/tidy up kitchen/change clothes.

Pause to give thanks around the table and share the happenings of our day.

SPRINT to clean up kitchen/check email/pay bills/get to soccer practice or other event.

Pause to play.

SPRINT to give baths/ put on PJs/supervise teeth brushing/hair drying/book choosing.

Pause to read stories and say prayers.

SPRINT to finish up work/prep for next day/plan lunches/lay out clothes.

Pause to catch up with John…and read…and fall asleep…to begin again tomorrow.

 

Gone are the days of long uninterrupted stretches of…well….anything! My life is lived in snippets, and I find that I need to “train” differently for these intervals than I did for my marathons. It’s harder to coast because I can’t build much momentum in these short bursts. Long periods of focus aren’t required, but getting down to business quickly is. Stopping on a dime and picking up where I left off is mission critical. Effectively dealing with distractions and interruptions is a must.

Much like changing up your workout routine builds new muscles, so too does changing up the rhythm of your life. I’ve been a sprinter for a number of years now and I’m finally getting used to it. Some days better than others. I find that setting the right expectations helps immensely. It’s speed that matters now, not distance, so every minute counts. Being realistic about how many projects I can complete in a day of sprints helps me feel like a success rather than a failure by day’s end. I’m learning.

How is the rhythm of  YOUR life evolving? Are you noticing the changes? And most importantly, are you adjusting your training and expectations accordingly?

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Pizza with Portobello Mushrooms, Sweet Peppers, & Artichokes

The Nourish team got together at Dewey’s one night this week for a little social time. As our team grows it’s so fun to put the whole crew in one place at one time! Dewey’s is a Cincinnati restaurant that features gourmet pizzas and salads. Their pizza is great, but I love to make interesting pizzas at home, too. We get creative with toppings and take a break from the traditional “red sauce and mozzarella” duo. This recipe is a great mix of flavors if you want to give it a whirl for pizza night in your own house this week! The right crust makes all the difference here. I love Trader Joe’s fresh whole wheat crust – it’s a great time saver and it has a simply amazing texture. Enjoy!

 

Portobello Mushroom, Sweet Pepper & Artichoke Pizza

 

serves 4

 

Ingredients:

1  12-inch pizza crust or dough (e.g. Trader Joe’s whole wheat fresh dough)

1 tablespoon extra-virgin olive oil

2 garlic cloves, minced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

2 portobello mushroom caps wiped clean and thinly sliced

4-6 whole, medium canned artichoke hearts, drained and chopped

4 oz. goat or feta cheese crumbled

3 tablespoons balsamic vinegar

 

Directions:

1. Preheat oven to 375 degrees.

2. Using a little olive oil, grease a baking sheet. (Skip this step if you are using a pizza stone.) Spread pizza dough out evenly on the prepared pan or stone. Drizzle with 1 tablespoon olive oil. Sprinkle the minced garlic over the crust.

3. Arrange the peppers, mushroom slices, and artichoke hearts on top. Sprinkle with the goat or feta cheese. Drizzle the balsamic vinegar over the top.

4. Bake for 15-20 minutes until the edges are golden.

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