PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Rustic salsa verde is an ideal accompaniment to grilled shrimp. We've taken it a step further and added them, with zucchini, to pasta.
This recipe includes superfoods such as:
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
.67 c. lightly packed parsley leaves
3 tbsp. drained capers
1 clove garlic
4 tsp. lemon juice
1 tsp. anchovy paste
1/2 tsp. Dijon mustard
1 1/4 tsp. salt
1/4 tsp. fresh-ground black pepper
1/2 c. plus 2 tablespoons olive oil
2 zucchini
1 1/4 lb. large shrimp
3/4 lb. spaghetti
Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and the pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before adding to the pasta.
Light the grill or heat the broiler. Brush the zucchini with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt. Grill or broil the zucchini, turning, until just done, about 10 minutes in all. When the slices are cool enough to handle, cut them crosswise into 1/2-inch pieces and put them in a large bowl.
Thread the shrimp onto skewers. Brush the shrimp with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon salt. Grill or broil the shrimp, turning, until just done, about 4 minutes in all. Remove the shrimp from the skewers, slice them in half horizontally, and add them to the zucchini.
Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain. Add the pasta to the grilled zucchini and shrimp and toss with the salsa verde.
Wine Recommendation: Sauvignon blanc has a great affinity for the flavors of lemon and mustard. To complement the richness of the pasta and shrimp, go for a vibrant Pouilly-Fumé from France's Loire Valley. A Sancerre will work almost as well.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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