Dr. Sebi's Cell Food List UPDATES An Interview of Dr. Sebi Discussing Jicama & Mustard Greens

During an audio interview with the creator of Dr. Sebi Who and What (Facebook Group) and the late Dr. Sebi, Dr. Sebi provided clarity on 2 food items that were once removed from the guide, and he shared the Jicama and mustard greens should not have been removed from the guide and he enjoyed them both. There are other foods not on the guide that we have heard Dr. Sebi speak of and it is our duty to make sure the Cell Food Lists continue to be added to. Jicama (HEE-kah-ma), sometimes referred to as yam bean, Mexican turnip, or Mexican potato is an edible root vegetable native to Mexico. In Central America. The vines of the jicama plant can grow up to 20 feet in length, but the leaves and seeds are actually toxic. The root is the only edible portion of the entire plant—the tough brown skin that gives way to juicy, white flesh on the inside. The flavor is sweet and it's a high water content vegetable, it's also —think of a cross between a water chestnut and an apple. A Quick Jicama Recipe: Peel jicama and cut it into cubes. Toss cubes with 1 small chopped onion, a small amount of avocado oil, ½ teaspoon minced shallots, basil, and culantro. Spread on a baking pan and roast in a 400-degree oven for 1 hour, stirring every 15 minutes. Spice It Up! Mustard Greens is a member of the kale family they are the peppery leafy greens of the mustard plant. They are cooked the same as other greens and can be eaten both raw and cooked. Greens are alkalizing and excellent support for bone health, they’re also a rich source of organic calcium, which your body needs to build new bone and to maintain bone density and strength. For support with eating the foods on Dr. Sebi's Nutritional Guide/ Cell, Food Guide make sure to follow us on IG @alkalinevegangirlz https://anchor.fm/swazette-carlos Facebook @alkalinevegangirls https://www.facebook.com/groups/alkalinevegangirls https://www.facebook.com/groups/DrSebiWhoWhat

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