Olympic Foods – What world class athletes need
I decided to celebrate the Olmpics this year with an Opening Party!
My husband and I had some friends over and watched the Opening Ceremonies from London with some amazing foods!
OLYMPIC FOODS! – stay tuned this week for recipes!
1. Jicama Watercress salad with citrus vinagrette
2. Black rice and mango salad
3. Cinnamon beef
5. guacomole (avocado)
6. corn on the cob
7. pickled onions
8. corn tortillas
Foods world class athletes eat. Why?
These foods increase
- heart health
- cellular metabolism
- immune system
- mineral absorption
- bone density
they also decrease
- inflammation (overtraining induced)
- weight gain
- oxidation (from bad foods and pollution)
Jicama Watercress salad with citrus vinagrette
Why athletes eat it:
Jicama Anti-inflammatory, high in B vitamins, potassium, iron, magnesium, increases cellular metabolism (a must for endurance athletes)
Why you eat it:
it’s loaded with all sorts of healthy benefits including vitamin C, lots of iron, and a dietary fiber called inulin that speeds up your digestive system! The best thing about eating it? Virtually no calories!
A study published in the British Journal of Nutrition reports that eating a small amount of this leafy green each day raised levels of key antioxidants that fend of damage caused by exercise. – Overtraining causes stress on the body and inflammation
Why you eat it :
Decreases inflammation and oxidants from bad foods and environments.
This salad is chock full of nutrients and deliciousness – Read on for recipe!
Jicama-Watercress- Avocado Salad with Spicy Citrus Vinaigrette
Serves 6-8. Helps if you have a food processor (Shredded Jicama)
Jicama, is also known as the mexican Turnip. I think it tastes like a hybrid of an apple and a potato. Sweet, refreshing, crunchy and a little starchy. It is a good source of Potassium, Fiber and Vitamin C.
This salad is a sort of Thai fusion using ingredients that are not hard to find. Dressing has a small spicy kick from the Hot Chile oil, but not too intense. Avocado and Peanuts make it a meal of it’s own, filling enough for a summer lunch or dinner
1/4 cup rice vinegar
1/2 cup fresh orange juice ( squeeze 1 navel orange)
2 tbsp lime juice ( 1 lime squeezed)
2 tbsp peanut oil
2tbsp hot chile oil
2 tbsp soy sauce
2 tbsp agave or sugar
1 tsp sesame oil
1 Medium sized jicama , peeled and shredded thinly (bout 6 cups)
1/2 bunch watercress, roots removed
1 ripe avocado , peeled, cut in half and thinly sliced
1/2 small red onion. thinly sliced
1/2 cup roasted unsalted peanuts
Shredded carrots Sprig of mint or cilantro
Combine all dressing ingredients and mx vigourously . I use a tupperware contianer and shake the daylights out of it. Let the dressing sit at room temp for 10 mins so sugar source dissolves. Mix or shake again when ready to use.
Place shredded jicama in a large bowl, Reserve 1/3 cup of the dressing and pour rest over jicama. Mix to coat
Toss all other sliced and shopped ingredients in a large bowl. Sprinkle top with peanuts and cilantro and carrots. Enjoy!