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Jicamafries2

Raw & Vegan

In preparation of our upcoming 21 Day Raw Food Challenge I am starting to experiment with novel ideas to conquer cravings that may arise during this 3-week mainly raw event.  Make sure to check out our Facebook Event Page and blog to learn more.  It’s completely free and we will keep you informed and motivated on the FB event page.  Feel free to invite friends!

I’ve been curious to try Jicama Fries for some time and since I had a lovely one in the fridge, I decided today was the day.  Jicama — aka The Mexican Potato — does not really taste like a potato.  It has a crunchy texture and the taste is on the sweeter side.  I practically grew up in Mexico as my family had a winter condo in Acapulco and I had a great-aunt who migrated from Germany to Mexico City.  Shredded jicama is excellent in salads and in wraps.  It really does fulfill a sweet craving.

Mainly I wanted to see if they turn savory by dehydrating.  This is how I made them (and I will answer the mystery further down :- )

jicamafries1

Step 1 – Peel the jicama – it doesn’t work well with a peeler – cut off the top end and peel it down manually in strips and then cut the bottom off.

Step 2 – Slice into french-fry-style strips as thick or thin as you’d like.  Mine were on the smaller side as I’ve never enjoyed thick steak fries.

Step 3 – Marinate in about a tablespoon of olive oil, coating all the sticks well.

Step 4 – Sprinkle with your favorite spices, including salt, pepper, chili powder, onion and/or garlic powder, cayenne.  Use your imagination.  Above these are sprinkled with black truffle salt (which I buy on eBay) and paprika.

Step 5 – For fully raw, place on parchment paper covered tray and place in dehydrator at about 110 degrees for 3-4 hours.  Test after 3.  I kept mine in for 4 hours.***

Step 6 – Sprinkle extra spices, as needed and make the homemade catsup.  I added some garlic after the fact as it made the whole dish seem more savory as the jicama is on the sweet side.

***NO DEHYDRATOR:  Make them in the oven at the lowest temperature to achieve an “essentially raw” finish in about 1-2 hours.

Raw Garlic Catsup

Ingredients:
1/4 cup sundried tomatoes
2 medium to large medjool dates
1 TB. apple cider vinegar
1/2 tsp. paprika
Soaking water from sundried tomatoes and dates
Garlic powder, to taste

Soak the sundried tomatoes and pitted dates in 1/2 cup of filtered water.  Place 1/2 of the water in a blender, food processor or (as I used) Nutri-Bullet — so much easier to clean up for small jobs like these!  Add the rest of the ingredients only starting with a little garlic powder.  Add more water and garlic as needed.  You can also add a couple of drops of Liquid Smoke or dried chipotle powder to kick up the flavor.

These jicama fries taste best fresh from the dehydrator.

The Verdict:

Having the garlic in the catsup really helped take the taste more on the savory side but they do not taste like french fries (even thought they really look like them!)   I found them sweet and might try using onion and garlic powder on the jicama next time and leave it out of the catsup.  I think some people will love these and they may be a great French Fry alternative for kids.

Join our 21 Day Raw Challenge starting Monday, July 11 – Follow at your own pace.  We will be guiding you with tips, techniques, recipes, information and inspiration.

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LindaJoy Rose (Academy Founder and Natural Wellness Expert)

LindaJoy Rose, PhD is a therapist, author, professional speaker, international trainer, and healthy living expert with over 25 years of experience. As the former Director of International Development for the American Board of Hypnotherapy, she is a pioneer in the field of subconscious dynamics and clinical hypnotherapy, implementing training and certification in many countries across Europe, Latin America and Asia.

Dr. LJ has appeared numerous times as the Healthy Living expert with the Tampa NBC affiliate and syndicated Daytime TV show, local media coverage, and over 100 videos on the super-information site, eHow.com.

She is the author of eight books, including Your Mind: The Owner’s Manual and Raw Fusion Living: Recipes for Health Eating, Natural Weight Loss and Anti-Aging, and contributes regularly to the popular worldwide news service, The Huffington Post.

With a grant from the Astra-Zeneca Foundation, Rose successfully launched a healthy lifestyle retraining program at one of the nation’s largest and most respected clinics. Having overcome a debilitating auto-immune disorder through lifestyle changes and self-care, she subsequently developed a practical and delicious eating philosophy and teaches popular classes with food demonstrations, world-wide.

In 2013, she launched the online and onsite Natural Wellness Academy with certifications in Holistic Health and Life Coaching and Clinical Hypnotherapy and with students and graduates in almost 20 countries.

The daughter of two Holocaust survivors, Dr. Rose is also a volunteer docent at the Florida Holocaust Museum and resides in Tampa, Florida with her husband and 4 furry companions.

"From training therapists internationally in the fields of psychology and hypnotherapy to being an online mentor for two West Coast Universities, to founding the Natural Wellness Academy, teaching has always been my passion, I enjoy nothing more than informing and inspiring prospective coaches and therapists."

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