Healthier Holidays and Gail’s Crudité with chili and lime

Healthier Holidays and Gail’s Crudité with chili and lime might be just the American recipe you are searching for. This side dish has 160 calories, 4g of protein, and 1g of fat per serving. This recipe serves 4. For $1.68 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 32 people have made this recipe and would make it again. The Super Bowl will be even more special with this recipe. It is brought to you by Simple Bites. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Head to the store and pick up cucumbers, chili powder, jicama, and a few other things to make it today. From preparation to the plate, this recipe takes about 10 minutes. Overall, this recipe earns a super spoonacular score of 93%. If you like this recipe, you might also like recipes such as Almost Pumpkin Pie: Healthier Through the Holidays, Healthier Cincinnati Chili, and Healthier Beef Chili.

Servings: 4

Preparation duration: 10 minutes

 

Ingredients:

3-4 stalks celery

1/2 teaspoon chili powder

2 teaspoons finely chopped cilantro

3-4 mini cucumbers

1/2 bulb fennel

1 medium jicama OR 1/2 small daikon radish

1 large lime

1 large mango

1 semi-ripe pear

4-5 radishes

1/2 teaspoon flaky sea salt

1/2 teaspoon sumac

Equipment:

bowl

Cooking instruction summary:

Wash the cucumbers, pear, fennel, celery and radishes. Dry thoroughly,Slice the cucumber, celery, fennel and jicama into two-bite sized strips. Cut the pear and radishes into small wedges.Arrange the fruits and vegetables on a large platter or divide between two medium plates.Zest the lime into a small bowl. Add the salt, chili powder, sumac and cilantro. Mix well.Slice the lime in half and squeeze both over the fruits and vegetables. Sprinkle generously with the lime chili-salt. Serve immediately.

 

Step by step:


1. Wash the cucumbers, pear, fennel, celery and radishes. Dry thoroughly,Slice the cucumber, celery, fennel and jicama into two-bite sized strips.

2. Cut the pear and radishes into small wedges.Arrange the fruits and vegetables on a large platter or divide between two medium plates.Zest the lime into a small bowl.

3. Add the salt, chili powder, sumac and cilantro.

4. Mix well.Slice the lime in half and squeeze both over the fruits and vegetables. Sprinkle generously with the lime chili-salt.

5. Serve immediately.


Nutrition Information:

Quickview
166k Calories
3g Protein
0.95g Total Fat
38g Carbs
42% Health Score
Limit These
Calories
166k
8%

Fat
0.95g
1%

  Saturated Fat
0.14g
1%

Carbohydrates
38g
13%

  Sugar
18g
20%

Cholesterol
0.0mg
0%

Sodium
347mg
15%

Get Enough Of These
Protein
3g
8%

Vitamin C
71mg
86%

Fiber
13g
55%

Vitamin K
30µg
29%

Potassium
922mg
26%

Folate
97µg
24%

Manganese
0.41mg
21%

Vitamin A
1027IU
21%

Copper
0.38mg
19%

Magnesium
65mg
16%

Vitamin B6
0.31mg
15%

Phosphorus
115mg
12%

Iron
2mg
12%

Vitamin B5
1mg
11%

Vitamin E
1mg
10%

Vitamin B2
0.17mg
10%

Calcium
94mg
9%

Vitamin B1
0.14mg
9%

Vitamin B3
1mg
6%

Zinc
0.88mg
6%

Selenium
2µg
3%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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