The World is Brighter Because of Jennifer

Today I got an email from Rock Star Jennifer. She had just tried a new recipe. She made Jashbrowns (no, I didn’t spell that wrong). Jennifer had used a vegetable called Jicama. She used shredded Jicama to make a variation of hash browns for her breakfast. Now you can see why they are called Jashbrowns. Served with 2 eggs, they had made a wonderful meal she just had to share with someone. I was one of those lucky people.

In fact, this is not unusual for Jennifer. We talk food a lot. Jennifer is has been training with us for almost 5 years. She’s made a lot of changes physically but her kitchen skills have changed too. While she has always been an amazing cook - her kids rave about her meals - the type of foods she fixes have changed. I’m proud of Jennifer. She is helping to change the world. She keeps working at eating healthy for her and her husband. She shares her new found kitchen gadgets with those next to her in training, and she sends recipes out over emails and Facebook.

Jennifer has taken hold of new eating habits and translated her knowledge into a healthier world for her and her husband. But since she doesn’t keep that to herself, she shares it with her children who live across the US, she is changing the world one family at a time.

Here is the recipe for Jashbrowns from Jennifer:

"Very easy - I modified it from a cookbook called “Necessary Food”. Since the amount of jicama differs depending on the size, it’s hard to make an exact recipe. I don’t think there is a right or wrong way to doing it.

Jash-browns​ with Eggs

• Butter or ghee
• Peeled and grated jicama
• Salt & pepper
• 2 eggs

Heat a dollop of butter or ghee in a skillet on medium high heat until it starts to brown. Add as much grated jicama as you want, spreading it out into a thin layer. Let the jicama fry uncovered so the moisture can escape. Fry for several minutes, flipping once in a while. As the jicama loses its moisture, it will start to get brown. When your jashbrowns have enough of a sear for your liking, season them liberally with salt and pepper and set them aside to keep warm.

Fry two eggs in some butter in your skillet, season them with salt & pepper, and serve them over the jashbrowns.

Like I said, very easy! I was surprised at how easily jicama shredded and how much there is in one small one! I shredded the whole jicama. Since I didn’t want to eat it all today I froze the rest. I also added garlic salt to the jicama along with the salt and pepper before freezing. Jashbrowns are very interesting, with a crunchy texture and just a little hint of sweetness. I can’t wait to serve this again."

I’d like to help Jennifer change the world to a healthier place. We all know healthier people are happier people and the world needs more happy.

Who is joining Jennifer and I?

-Coach Nancy