The weather has been so nice in Edmonton, Alberta; sunny and warm almost every day! I told myself at the beginning of the summer I would make more of an effort to spend more time outside. I have taken my dog for a long walk in the river valley almost every day and we have so much fun at the park working out together! It is the greatest workout; I throw the ball and while he is running to catch it I will do lunges, burpees, mountain climbers… etc… It’s perfect; an excellent start to the summer!
Last weekend I made the perfect summer treat! Jicama, Jicama, Jicama! Say that really fast, not easy! I was going to make raw Jicama fries but I was really craving something baked so I came up with this delicious mouth-watering snack! This is the first non-raw recipe I am posting on my blog; as I mention on my “ME” page, I am not 100% raw and make some pretty yummy cooked plant-based recipes that I cannot keep from all of you!
Jicama is a starchy tuber root vegetable from the bean plant family and is also known as yam bean. It is crispy with a hint of fruit flavor and can be eaten raw or cooked with savory or sweet dishes. Jicama has a variety of health benefits and is a high source of dietary fiber.
Health benefits of Jicama:
- High Vitamin C content: just 100 grams includes 40% of the RDI
- High in soluble fiber to help lower cholesterol and stabilize blood sugar levels
- Excellent source of iron; one small root contains 22% of the RDI
- One medium root contains 989 milligrams of potassium
The cilantro, lime and chipotle pair really nice with this sweet crunchy tuber vegetable and once you dip a fry in the vegan chipotle mayo… wow! You can also make this recipe raw, I think I will try that next time. If you have never had Jicama before you will want to peel the outside off like you are peeling bark off a tree with your hands. Trus me, this is the easiest; I learned the hard way, a peeler will not work. Well, happy summer and I hope you enjoy this healthy recipe as much as I did!
- 2 medium Jicama
- 1 tablespoon olive oil
- 1 tablespoon agave
- Juice from 1 lime
- 1/2 teaspoon chipotle chili powder
- Dash of salt
- 1 handful of Cilantro chopped
- 1/2 cup pine nuts soaked
- 2 dried chili chipotle peppers soaked
- 1 tablespoon lemon juice
- 1 piece of garlic
- Dash of salt
- Water as needed
Preheat oven to 400 F.
Wash and peel the Jicama and slice into fries.
Mix seasoning together until combined.
Toss Jicama fries and seasoning together in a medium size bowl.
Place on a baking pan lined with foil.
Bake for 30 minutes.
Remove jicama fries from oven and sprinkle with cilantro.
Soak pine nuts and chipotle peppers for 1/2 hour.
Place all ingredients in a blender and blend until smooth.
Jicama peels best if you start it with a peeler and then peel it back like bark off a tree.
Mayo will keep in the fridge in a glass container for 3 days.