Search the Community
Showing results for tags 'jicama'.
Found 4 results
Celiac.com 08/18/2016 - If you're looking for a quick, easy, refreshing treat that makes the most of summer's bounty of fruit, look no further. This recipe blends fresh jicama, peaches, and watermelon with a dash of lime, and a splash of chili powder. Ingredients: 2 cups fresh jicama, diced 2 cups fresh watermelon, deseeded, diced 2 cups fresh peaches, peeled, diced 4 limes, juice dash of chili powder Directions: Chop jicama, watermelon, and peaches into bite-sized pieces, drizzle with lime juice, and top with chile powder, as desired.
Celiac.com 11/12/2014 - Jicama is one of the unsung wonders of a great many Mexican dishes and salsas. In this recipe, jicama serves as the center piece for a tasty, refreshing appetizer. Ingredients: 1 jicama, peeled and diced into bite-sized chunks ½ tablespoon chili powder, or to taste 2 tablespoons fresh lime juice dash of kosher salt Directions: Place peeled jicama pieces in a medium bowl and mix with lime juice. Sprinkle with chili powder, mix a bit more, and arrange the jicama on a platter. Serve immediately. Use toothpicks or small forks.
Gluten-Free and Vegan Serves 2 Ingredients: 1 large fennel bulb, slice stalks and bulbs into thin strips 1 small jicama, peeled, sliced into 1/3 inch pieces 2 cups fresh arugula 1 ripe avocado, peeled, pitted and sliced 1 large carrot, chopped Juice from 1 organic lemon 2 Tbsp. extra virgin olive oil 2 Tbsp. spicy mustard 1/4 tsp. lemon zest 4 fresh cilantro leaves, finely chopped Pinch of sea salt and freshly ground black pepper 3 Tbsp. ground flax seeds 1/4 cup cashews, ground Directions: Prepare a large ice bath. Bring a large pot of salted water to a boil. Add fennel and cook for 3 minutes. Drain fennel; immediately plunge into ice bath. Set aside for 3 minutes. Drain. Transfer fennel to a large serving bowl; pat dry. Add jicama, avocado and carrot. Drizzle salad with lemon juice, lemon zest, oil, mustard, cilantro, sea salt and pepper. Gently toss to coat. Transfer to serving dishes. Top with ground flax seeds and cashews. Serve at room temperature. Enjoy.
Gluten-Free and Vegan Serves 2 Ingredients 5 fresh mint leaves, finely chopped 1/4 cup ground flax seeds 1 extra ripe avocado, peeled, pitted and chopped 2 Tbsp. cashew butter 1/4 cup almond milk 1/4 tsp. sea salt 1 tsp. lime juice 1 Tbsp. lemon juice Pinch of cayenne pepper 1 large jicama, peeled, and sliced into 1/2 inch ‘french fry’ like sticks Directions In a food processor, combine mint, flax seeds, avocado, cashew butter, almond milk, sea salt and cinnamon; pulse until smooth. Transfer mixture to a serving bowl for dipping. In a large bowl, combine lime juice, lemon juice and cayenne pepper; mix well. Add jicama; gently toss to combine until jicama is well coated with mixture. Arrange coated jicama sticks on a serving platter. Serve with Lemon Lime Dressing. Enjoy!