u r what u eat

Every once in a while I re-evaluate my eating habits and search for new ideas. This was an article that I came across which I thought was an interesting experiment for a family seeking to eat healthier.

I do go vegetarian at least one day a week with my 'meatless Mondays.'  Consume fresh fruit, red peppers and veggies for snacks throughout the day and drink copius amounts of green tea and water.

I'm considering trying this Leake family experiment. I've have to think it through a bit more... and see if it's doable.

The Leake Family Experiment
In an effort to force themselves to consume more cautiously, the Leake family set some temporary guidelines: no refined grains or sweeteners, nothing deep fried, only local hormone-free meats and organic fruits and veggies and absolutely nothing out of a box, can, bag, bottle or package with more than five ingredients listed on the label.

http://ca.shine.yahoo.com/how-one-family-broke-their-junk-food-addiction.html

http://ca.shine.yahoo.com/8-healthy-snacks-for-kids.html


Jicama Sticks

• 1/2 teaspoon(s) grated lime zest
• 3 tablespoon(s) fresh lime juice
• 3 tablespoon(s) rice wine vinegar
• 1 1/2 tablespoon(s) sugar, honey, or maple syrup
• 1 1/2 teaspoon(s) salt
• 1  chipotle chile in adobo sauce, finely minced
• 1 teaspoon(s) adobo sauce
• 3 pound(s) jicama
• Chopped cilantro, for garnish

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Directions

1. In a 13x9-inch baking dish, to make the brine, whisk zest, lime juice, vinegar, sugar, salt, chile, and adobo sauce until blended.
2. Remove peel from jicama with a large knife. Cut jicama into 3/4-inch-thick slabs, and cut slabs into 3- to 4-inch sticks. Place in brine, turning sticks to coat. Cover with plastic wrap and refrigerate at least 6 hours, up to 1 day.
3. To serve, remove sticks from brine and sprinkle with cilantro, if desired.

Reprinted with permission of Hearst Communications, Inc.

Read more: Sweet and Spicy Jicama Sticks Recipe - Redbook