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  #1   ^
Old Mon, Oct-02-17, 20:38
Bonnie OFS Bonnie OFS is offline
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Posts: 2,166
 
Plan: Dr. Bernstein
Stats: 188/160/135 Female 5 ft 4 inches
BF:
Progress: 53%
Location: NE WA
Default What is this ingredient?

I found a recipe for bell pepper salad that looks simple & tasty - but I can't figure out what one of the ingredients is. They call it artichoke, but they look like avocado pits to me.

The recipe is at: https://paleoconcept.com/2017/03/09...-1/#comment-410

Anyone know?

Thanks in advance!
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  #2   ^
Old Mon, Oct-02-17, 20:59
TucsonBill's Avatar
TucsonBill TucsonBill is offline
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Posts: 339
 
Plan: ≤ 20 carbs & IF
Stats: 292/235/170 Male 72 Inches
BF:
Progress: 47%
Location: Tucson, AZ
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  #3   ^
Old Mon, Oct-02-17, 21:01
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Liz53 Liz53 is online now
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Posts: 6,140
 
Plan: Mostly Fung/IDM
Stats: 165/138.4/135 Female 63
BF:???/better/???
Progress: 89%
Location: Washington state
Default

They look like jerusalem artichokes, which sadly are pretty carb-y (17 g carbs per 100 g). I wonder if you could substitute jicama to give a similar crunch.
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  #4   ^
Old Tue, Oct-03-17, 07:47
Bonnie OFS Bonnie OFS is offline
Senior Member
Posts: 2,166
 
Plan: Dr. Bernstein
Stats: 188/160/135 Female 5 ft 4 inches
BF:
Progress: 53%
Location: NE WA
Default

Thanks for the ID - Jerusalem artichokes are something I've heard of, but never tried.

I'll give the jicama a try. It, too, is something outside of the norm for me. But I'm pretty sure the grocery store carries it.
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  #5   ^
Old Tue, Oct-03-17, 08:27
Liz53's Avatar
Liz53 Liz53 is online now
Senior Member
Posts: 6,140
 
Plan: Mostly Fung/IDM
Stats: 165/138.4/135 Female 63
BF:???/better/???
Progress: 89%
Location: Washington state
Default

Jicama is *so good* when it's good, but it varies seasonally. At it's best, it is subtly sweet, crunchy like an apple, though not quite as juicy. The skin is thin and light colored.

But sometimes (late in the growing season?) it can get a tough "reptilian" skin, and the "meat" is woodier, not as tender or sweet. And other times it can get too wet and begins to mold on the outside. I say this not to discourage you but to say if is not to your liking the first time you buy it, try it again a few months later. I think spring and fall may be the best growing season for it; I've had 2 really good ones lately and others in the store look good.

If you are friends with the produce stocker in your grocery store, ask him to cut one for you and give you a sample.
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  #6   ^
Old Fri, Oct-06-17, 15:18
Bonnie OFS Bonnie OFS is offline
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Posts: 2,166
 
Plan: Dr. Bernstein
Stats: 188/160/135 Female 5 ft 4 inches
BF:
Progress: 53%
Location: NE WA
Default

Thanks for the jicama idea. I found one at my store (& learned out to pronounce it!) & it is a nice, good-tasting one. I cut the recipe down to one third since it's just the 2 of us & it turned out great. It's very nice by itself, but it would be good as a topping on lettuce, too.

Beside using jicama, I used avocado oil instead of olive, since I thought that might overpower the veggies.
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  #7   ^
Old Fri, Oct-06-17, 19:11
Liz53's Avatar
Liz53 Liz53 is online now
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Posts: 6,140
 
Plan: Mostly Fung/IDM
Stats: 165/138.4/135 Female 63
BF:???/better/???
Progress: 89%
Location: Washington state
Default

Glad it worked (and that you found a great jicama)! Avocado is my new favorite oil too when I don't want the strong taste of olive oil. I'll be trying that recipe too. Thanks for sharing it.
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  #8   ^
Old Thu, Oct-12-17, 10:19
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Robin120 Robin120 is offline
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Posts: 3,987
 
Plan: low carb
Stats: 171/125/145 Female 5'9
BF:
Progress: 177%
Location: DC
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Ooh, thanks for posting this. Sounds great
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  #9   ^
Old Thu, Oct-12-17, 10:51
Meme#1's Avatar
Meme#1 Meme#1 is online now
Posts: 8,621
 
Plan: Atkins DANDR
Stats: 210/183/160 Female 5'4"
BF:
Progress: 54%
Location: Texas
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Quote:
Originally Posted by Bonnie OFS
I found a recipe for bell pepper salad that looks simple & tasty - but I can't figure out what one of the ingredients is. They call it artichoke, but they look like avocado pits to me.

The recipe is at: https://paleoconcept.com/2017/03/09...-1/#comment-410

Anyone know?
Thanks in advance!



That's a great website Bonnie. I love all of those recipes!!
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