This recipe was inspired by a BlytheRaw.TV episode back in March 2012. Raw jicama fries – spicy style! Jicama is a large, bulbous root vegetable with a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked. Jicama ranges in size from about 4 ounces up to 6 pounds. It’s available year-round and can be purchased in Latin American markets and most supermarkets. It should be stored in the refrigerator in a plastic bag and will last for about 2 weeks. The thin skin should be peeled just before using. Jicama is a fair source of vitamin C and potassium. It is definitely an under-rated little guy!
|Raw Jicama Fries (Spicy style)||
- 1 jicama ~ julienne sliced
- 1 Tbsp coconut or olive oil – I used coconut oil
- 3 Tbsp nutritional yeast
- 1-2 green onions chopped or chives
- 1 tbsp chili powder
- sea salt – to taste
- Peel jicama and slice julianne style.
- Place in glass dish and sprinkle nutritional yeast, sea salt, oil and chopped green onion on top of jicama. Using your hands (which I love to do) mix thoroughly to ensure all the slices are coated. Alternatively, you can add to a glass dish/bowl with a lid and shake the ingredients to ensure coverage without getting messy. I like playing with my food.
- * Enjoy with a salsa, fresh guacamole, nut pate, etc.
I found that by letting the fries marinate for about an hour (covered) – in the refrigerator – will enable all the flavors and oil to penetrate better. Tastier!
I also ADORE avocados!
I eat at least one every day. Did you know that the oils in an avocado are predominantly monounsaturated – the kind that lowers bad cholesterol (LDL) but maintains good cholesterol (HDL). Avocados provide important nutrients, including folate, vitamin C and E, and potassium, as well as fiber (about 12 grams in each). Their phyto-chemicals include beta-sitosterol, glutathione (an antioxidant that may protect against certain cancers), and lutein (a carotenoid that may help protect against macular degeneration and cataracts).
They’re great tasting and versatile with a variety of foods – from salads to sandwiches to sushi. So. enjoy the avocado with pleasure and not with guilt.
They’re good for you!
This is an easy, breezy way to make up a quick guacamole this is satisfying and nourishing.
- 3 Ripe Avocados – cut in half and flesh scooped out
- 1/4 cup onion – diced
- 2 – 3 garlic cloves – peeled and diced
- 1/2 cup cilantro – chopped
- 2 TB. or more Lemon juice
- sea salt – to taste
- black pepper – to taste
- 1 – 2 TB. cumin powder
- Optional ingredients: tomatoes, dill (which is lovely), jalapeno pepper, cayenne pepper
- For a sweeter guacamole (which is nice & different) add raisins and a few drops of stevia
I like to put all my ingredients on a cutting board and with a fork – mix by hand – folding and blending. You can make it chunky or smooth. It’s just real quick this way for me and I don’t have to clean up a food processor or blender. Just a knife, fork and cutting board.
Then serve up on a plate, in a bowl or just eat it off the cutting board (been known to do that! ) Here’s where the spicy jicama fries come into play. Lovely with this dish! Also, serve with some organic blue corn chips! *Crisp, fresh bell peppers (green, red, yellow or orange) are FABULOUS with guacamole too!*
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Let me know what you think! How do you like your guacamole prepared?
May the GREENS be with you,