Tuesday, June 30, 2009
This Week's Photo
* Steamed Yams
* Refried Roll-ups
* Jicama Sticks
* Fresh Organic Blueberries
Loved by both adults and children, this nutrient-rich lunch is fresh and delicious. Blueberries are in abundance this time of year, and they add balance to the orange, white, red, and green of the surrounding colors. Notice the variety of textures as well: crunchy jicama, juicy blueberries, crisp spinach, and creamy yams. It's got the word satisfying written all over it!
Peel, cube, steam, and chill the yams.
Peel and cut the jicama into sticks.
Add salsa to the dip container to be used with the roll-ups and jicama sticks.
Place a handful of blueberries in one of the medium containers.
Prepare the roll-up as follows: Place a whole wheat tortilla or lavash on a cutting board. Layer evenly with the following: refried beans, sliced avocado, chopped fresh cilantro, fresh spinach leaves, and shredded cheese (optional). Roll up tightly and slice crosswise.