19: Label Reading 101; Mockahlua, Jicama and Chai, Oh MY!

jicama

Right-click to download audio.
file size: 17.1mb

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

Welcome back for another great episode of Dana’s Low-Carb For Life! Brought to you by our friends at CarbSmart!

Here’s Cathy From Arizona writing about Jicama and Chai:

Dana,

Thanks for talking about my jicama side dishes on the podcast.

For the potato salad, I just use a couple of tablespoons of water when I microwave for a couple of minutes and then drain the jicama. Then use in your favorite potato salad recipe.

For the apple crisp, I use a tablespoon of lemon juice and one of water and cook for a few minutes and then drain. Then as you suggested, I use cinnamon, nutmeg, and splenda or stevia to taste. I also add some butter and or cream and a few chopped walnuts. This is REALLY good. I am sure it would make a nice apple cobbler but I haven’t tried that yet.

What is nice about the jicama, is you can slice or dice it and keep it in the freezer for whenever you want it. Just freeze on a cookie sheet and then put it in a ziplock bag until you are ready to use it.

My favorite summer time drink is a chai tea type drink. Here is the recipe. I mix my spices together before_hand and keep on hand for later use. I use 1 tablespoon each of cinnamon and ginger and mix that with 1/2 tablespoon each of the following: cardamon, nutmeg, allspice, and cloves. I mix this all together and keep on hand. When it is time to use, I use about 1/2 teaspoon of the spice mixture for two to three cups of tea. I usually use decaffeinated tea bags and brew this up in the morning. After it has steeped, I add about 1 tablespoon vanilla whey per cup of tea and Splenda or Stevia to taste. You can drink this hot or cold. I usually strain it into a plastic bottle and refrigerate for later in the day. When it comes time to serve, I add 1 tablespoon of DaVinci caramel syrup and 1 tablespoon of whipping cream and a few cubes of ice. This is wonderful cold in the afternoon. If you really want a TREAT add some of your mockalua instead of the caramel syrup or both. You’ll think you have died and gone to heaven.

Thanks for all your GREAT low carb recipes and cookbooks. I have four or five of your books. And thanks for your podcasts and blog.

My husband and I have gotten back to a low carb way of life and this time I think it is going to stick.

Cathy from Arizona

And here’s Dana’s Mockahlua recipe:

My sister, a long time Kahlua fan, says this is addictive. And my husband demanded to know, “How did you do that?!” You can make this with decaf if caffeine bothers you.
2 ½ cups water
3 cups Splenda
3 tablespoons instant coffee crystals
1 teaspoon vanilla
750 milliliter bottle 100 proof vodka – use the cheap stuff.

In a large pitcher or measuring cup combine water, Splenda, coffee crystals, and vanilla. Stir until coffee and Splenda are completely dissolved. Pour through funnel into a 1.5 – 2 liter bottle – a clean 1.5 liter wine bottle works fine, so long as you’ve saved the cork. Pour in the whole contents of the bottle of vodka. Cork, and shake well. This makes 32 1 ½ ounce servings – a standard “shot”. Each shot will have 2 grams of carbohydrate, no fiber, and the merest trace of protein.

(Reprinted by permission from 500 Low-Carb Recipes by Dana Carpender, copyright 2002 Fair Winds Press.)

3 Responses to 19: Label Reading 101; Mockahlua, Jicama and Chai, Oh MY!
  1. Judy Smith
    June 12, 2011 | 10:42 am

    Hi Dana, great podcast. I listen every week, but there is something about Jimica that I found out when you freeze it then cook it, it holds water. You can drain it, strain it, pat it down with paper towels, it still holds water. I like it to make Jimica salad (call it what it is) or Jimica fries. I haven’t tried Jimica browns yet but I will.It took awhile boiling it after it was frozen to get done enough to make Jimica salad.
    If you ever have the time would you please speak about the Sodium Nitrates in cured foods. I have stopped eating anything with that in it. It does get expensive, but worth it in the long run. Thanks again Dana for all you do and your cookbooks.

  2. Katie (from CA)
    June 17, 2011 | 1:43 pm

    Hey Dana,
    I gotta say, I am an avid low carb cookbook reader and yours are always my favorites. Yup, I’m the girl sitting by the pool with the cookbook, the sticky notes and the highlighter. Total low carb geek–and proud of it. Your first book started me out on a low carb journey during which I lost 40 pounds. Unfortunately, I got sidetracked by the alarmist naysayers and gained back 30 pounds. I went back to being tired and moody. Not to mention the old comments began, “You have such a pretty face.” (Talk about a backhanded compliment!) A few years ago, I slapped myself on the forehead (a real V8 moment) and realized I didn’t have to struggle anymore–I already knew what worked. So why not go back to what made me feel good and look good to boot? I got going and with a few bumps along the way, am now a healthy size 6 at 5 feet 6 inches. Last December, we discovered both my girls were very sensitive to gluten. My 8 year-old had been having stomach pains for several years which the doctors were unable to diagnose. My 13 year-old was on her 3rd round of hives and testing revealed thyroid antibodies. Immediately, we went gluten-free. My husband, who has been having stomach problems since childhood, reluctantly came on board and immediately he and my 8 year-old stopped having all stomach problems. Another V8 moment struck and I realized if I am eating low carb for my health, why am I feeding all those nasty carbs to my family? So, being the one who buys the groceries and prepares the meals, we became a low carb family. My girls still eat in season fruit and get a few more carbs here and there than I do, but they have both taken off their pudgy bellies and are so much more active. Even my carb-loving, come kicking-and-screaming husband eats mostly low carb now that he sees the benefits. Hooray! Thank you, Dana, for being the inspiration and for fulfilling your mission from God! I buy all your books(and then rebuy when I give them to friends and family) because I choose to support you in your efforts because it really is just supports me in my efforts. Thank you forever! And, by the way, we took family portraits a few weeks back and the studio now has our pictures hanging up there. They said that they were waiting for a “beautiful” family to come in. The best part is, it’s not just our faces. We are all sitting together and there are no bellies hanging out and no pudge in sight!
    Thanks Dana,
    Katie
    p.s. to a very long note: I’m 45 years old and have dieted since I was 8. Literally. So, if I can do this and get my family on board, anybody can!!

  3. Ginger
    June 20, 2011 | 3:24 pm

    My favorite 2 ways to eat jicama are as a hash brown substitute and in chip form. Every so often I get a bug to have jicama chips so I buy a mess of them (20 pounds?
    ), peel and slice them REEEEAL thin and deep fry ’em. They come out of the fryer kinda floppy but crisp right up as they cool. A little sweet, a bit salty and crunchy…in other words, addictive!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Trackback URL http://danaslowcarbforlife.com/277/mockahlua/trackback/