* Choose cucumbers that are firm and unblemished. Be sure to check the ends to be sure they haven’t softened. Thin ones won’t have many seeds. Avoid those that are turning yellow--cucumbers at that ...

Beneath its rind-like and pale brown skin, jicama is white inside, exceptionally juicy, with a delicately sweet flavor and a refreshingly crisp texture. Try it raw: peeled and sliced thinly or cut ...

½ cup pepitas (pumpkin seeds), lightly toasted in a skillet or oven ½ cup sunflower seeds, lightly toasted in a skillet or oven 1. Using a knife or peeler, peel jicama. Cut off rounded edges to shape ...

The celebrity trainer serves up some yummy ways to eat this super-nutritious veggie Harley Pasternak is a celebrity trainer and nutrition expert who has worked with stars from Halle Berry and Lady ...

Supreme the grapefruit: Remove ends of fruit with a sharp serrated knife, then slice along outside of fruit to remove peel. With a gentle sawing motion, cut along each membrane to release grapefruit ...

Jicama, a root vegetable native to Mexico, has become more popular in the U.S. thanks to its ability to stand in for potatoes as a low-carb french fry substitute. Jicama can add flavor and crunch to ...