Tag Archives: jicama

Veggie Spring Rolls with Orange Dipping Sauce – Paleo, Gluten Free, Vegetarian

Veggie Spring Rolls with Orange Dipping Sauce – Paleo, Gluten Free, Vegetarian

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrotI’ve never seen a more beautiful spring roll. It’s like a rainbow on a plate. They are almost a shame to eat. But one bite and you’ll get over it.

Just chop a bunch of fresh veggies and make the sauce.

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrotPut your beautiful veggies on the rice paper and roll roll roll.

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrotThe sauce is super easy to make and amazing. It’s a tangy sweet and spicy sauce that makes the veggie flavors explode in your mouth. Love these beyond belief. Not to mention, you’ll totally impress your family and friends with these pretty little veggie rolls.

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrot

Veggie Spring Rolls with Orange Dipping Sauce - Paleo, Gluten Free, Vegan
 
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Recipe type: Paleo, Gluten Free, Vegetarian
Serves: 12 - 15
Ingredients
  • ****Veggie Spring Rolls****
  • 1 large red bell pepper, sliced into 3″ long strips
  • 1 large yellow bell pepper, sliced into 3″ long strips
  • ¼ head of red cabbage, thinly sliced into 3″ long shreds
  • 3 small scallions, green part thinly sliced
  • 2 medium carrots, shredded (I just used a vegetable peeler)
  • 1 small jicama, sliced into 3" long strips
  • 1 avocado, ripe but firm, halved and peeled, then cut into thin slices lengthwise
  • 12 - 15 spring roll wrappers
  • ****Sweet & Sour Orange Oolong Sauce****
  • zest of 1 orange
  • ⅓ cup fresh orange juice (1-2 oranges)
  • ½ cup oolong tea, strongly steeped then cooled to room temperature
  • 3 Tbsp rice wine vinegar
  • 3 Tbsp raw honey
  • 2 tsp coconut aminos (can sub with low sodium soy sauce)
  • 1 tsp minced garlic
  • ½ tsp Sriracha hot sauce
  • few drops sesame oil
  • 1 Tbsp arrowroot starch (if sauce needs thickening, add more starch a ½ teaspoon at a time until thickness is as desired)
Instructions
  1. VEGGIE SPRING ROLLS:
  2. Chop all of your veggies. Set aside individually in piles or in separate bowls.
  3. Fill a large pie pan or deep, large bowl with a couple of inches of warm water. Submerge a spring roll wrapper and sink into water until completely covered, wait for it to soften for about 10 seconds, then place the sheet on a clean work surface like a cutting board.
  4. Lay 2 strips each of red bell pepper, yellow bell pepper and 1 stick of jicama in the lower ⅓ section of each sheet, towards the center.
  5. Add a little stack of shredded cabbage, carrots and 1 strip of green onion on top of the bell pepper pile.
  6. Roll up spring roll half way, fold right and left sides of the wrapper in towards the center of the roll. Continue rolling upwards (away from you) until you get a completed roll.
  7. Repeat process of dipping wrapper in water, filling with veggies and rolling up.
  8. DIPPING SAUCE:
  9. Steep a bag of oolong tea for 6 to 7 minutes. Let cool. Once cool, add arrowroot starch and stir until dissolved in the tea. Set aside.
  10. In a small saucepan, combine remaining sauce ingredients. Heat on medium and bring to a boil. Stirring constantly, boil for a minute. Reduce heat to a simmer.
  11. Stir the oolong tea/arrowroot starch mixture again and add to saucepan.
  12. Bring to a boil again and stir constantly. The mixture will begin to thicken and turn slightly translucent.
  13. *If mixture is not thickening enough for your preference, add a ½ teaspoon, stir until dissolved and continue boiling until mixture thickens up.
  14. Serve with a slices of avocado and a little sauce for dipping.
  15. Prepare to impress yourself with these beautiful rainbow veggie spring rolls.

 

Paleo Southwest Quinoa Soup

Paleo Southwest Quinoa Soup

Paleo Southwest Quinoa Soup jicama zucchini carrot tomato broth nutritiousThe family that I cook healthy meals for recently received a new cook book for the holidays. It’s by Dr. Andrew Weil and Sam Fox who opened True Food Kitchen restaurant of which there are 2 in Arizona and they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner’s well-being.

While I haven’t been to a TRUE FOOD restaurant yet, I’ve definitely been cooking based on their awesome recipes. I do change a few things up for my particular taste but not only are these recipes delicious but that are nutritionally sound and chock full of healthy goodness.

Which brings me to this recipe. I was asked to make this recently and not only did I make it for my clients but I ended up making it for the hubby and I last night because it’s THAT GOOD!

Paleo Southwest Quinoa Soup jicama zucchini carrot tomato broth nutritiousThis recipe is just for the soup because it’s Paleo and vegan but in the cookbook, they pair this soup with these incredible Bison Turkey Meatballs which I also made separately so if I’m not in the mood for meat, I just leave them out.

This recipe really is one of the healthiest and by far tastiest soups I’ve made thus far. It’s my new soup addiction and considering that it was unseasonably cold in Arizona this past week, the timing was perfect. But I’ll be making this soup all year long for sure!

Paleo Southwest Quinoa Soup jicama zucchini carrot tomato broth nutritious

The best tip I can give you is to chop and puree everything prior to starting because it all goes pretty fast which makes this recipe all the better.

Paleo Southwest Quinoa Soup
 
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Author:
Recipe type: Paleo, Vegan, Vegetarian
Serves: 10 - 15 servings
Ingredients
  • ***I ALWAYS RECOMMEND USING ORGANIC INGREDIENTS***
  • 2 Tablespoons olive oil
  • 3 medium/large carrots, chopped small
  • 1 large or 2 small onions (I always use sweet), chopped
  • 3 large or 4 medium zucchini, chopped, skin on
  • 1 large jicama, chopped
  • 1 - 8 oz. can tomato paste
  • 2 - 32 oz. cartons vegetable broth
  • 1 cup uncooked quinoa
  • 1 - 28 oz. can fire roasted tomatoes PLUS 1 - 14.5 oz. can of fire roasted tomatoes, puree both
  • 1- 14.5 oz. can fire roasted tomatoes, do not puree
  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
Instructions
  1. In a large soup pot, heat the olive oil over medium heat.
  2. Add the carrot and saute for 4 minutes, stirring occasionally
  3. Add the onion and saute for 2 minutes, stirring occasionally
  4. Add the jicama and zucchini and saute for 2 minutes, stirring occasionally
  5. Add the tomato paste, saute with the vegetables for 2 minutes, stir to blend distribute onto all the veggies
  6. Puree the 28 ounce can and one 14.5 can of fire roasted tomatoes
  7. Add the remaining ingredients: pureed tomatoes, diced tomatoes, broth, quinoa, chili powder, cumin, oregano and salt
  8. Turn heat up to medium/high until the soup starts to simmer
  9. Cover and let simmer for 30 - 40 minutes, stirring occasionally
  10. You will know it's done with the quinoa sprouts their little curly tails
  11. Remove from heat and let sit uncovered for another 10 - 15 minutes
  12. **While my soup was simmering I made the meatballs that are pictured. But this soup is phenomenal on it's own for sure.**

 

 

Baked Jicama Tater Tots

Baked Jicama Tater Tots

jicama hashbrown tater tot fiber potato bake healthy gluten free vegetarianWe have recently discovered the joys of jicama. I made seasoned jicama hash browns and spicy faux french fries with much delight. Jicama is a great source of fiber along with a host of other nutrients and it’s gluten-free.

jicama hashbrown tater tot fiber potato bake healthy gluten free vegetarianJicama is a genius alternative to white potatoes. Since we don’t eat potatoes, I don’t get many opportunities to use ketchup on anything. If you’ve read any of my other recipes that involve ketchup you know I’m slightly obsessed with the best condiment ever invented in the whole history of the world. So when I found this recipe at TheNakedKitchen.com I had to try it because it just might lead me to my beloved ketchup. Honestly, that was my main motive lol.

jicama hashbrown tater tot fiber potato bake healthy gluten free vegetarianI found that using my silicone mini muffin molds worked perfectly. If you use a metal pan, make sure to grease it heavily. I used a spray coconut oil to coat the inside of my silicone pan and it worked great but if I was to use metal, I would definitely use a little more. The key to getting them out of the muffin pans in one piece was letting them cool for 5 minutes before removing. That way they firm up and are easier to extract.

jicama hashbrown tater tot fiber potato bake healthy gluten free vegetarianThese turned out REALLY good. When first made, the jicama is crunchier which I don’t mind but after I put the leftovers in the fridge and reheated later, the jicama was a lot softer, almost mushy but not gross mushy, just much softer of which I don’t mind either. They were good warm, cold or reheated. And the best part? You guessed it, KETCHUP!!!!!!!

Baked Jicama Tater Tots
 
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Author:
Recipe type: Gluten Free, Vegetarian
Serves: 4
Ingredients
  • 3½ cups shredded jicama (about 1 large jicama)
  • 3 green onions, thinly sliced (using both the white and green parts)
  • ½ – 1 cup grated Parmesan cheese (amount will depend on how ‘cheesy’ you want your tater tots)
  • 2 Tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
Instructions
  1. Preheat oven to 325 degrees.
  2. Shred your jicama. I used a large cheese grater. Once you have your shredded jicama, using paper towels or a dish towel, squeeze out as much liquid as you can. I did 2 rounds of squeezing.
  3. Coat your mini muffin tin with olive oil or cooking spray (I used coconut oil spray) and set aside. You can use a 12 count muffin tin but you may need to increase cooking time by a couple minutes at a time.
  4. In large bowl combine shredded jicama, onions, cheese, salt and pepper. Gently mix with a fork.
  5. Drizzle mixture with olive oil and combine.
  6. Spoon the mixture evenly into the muffin tins. Press to pack mixture down into each cup.
  7. I sprayed mine with coconut oil spray on the top before popping in the oven but it's not necessary if you don't have a spray oil.
  8. Bake 50 minutes for mini muffins, 60 minutes for full size.
  9. Let the tater tots rest for 5 - 7 minutes before running a small knife or spatula around the edge of each cup to loosen the edges.
  10. Remove all tots and eat.
  11. They reheat great and I've eaten them warm and cold, both were delicious.

 

Seasoned Jicama Hash with Onions and Bell Pepper – Paleo, Gluten-Free, Vegan

Seasoned Jicama Hash with Onions and Bell Pepper

jicama hash potato vegan vegetable root breakfast healthy fiber potassium vitamin c

I think I may have found a new love. Don’t tell my other love quinoa but jicama is quickly making it’s way into my regular rotation. I recently made jicama fries which totally satisfy my french fry craving.

Now I have a delicious healthy hash brown recipe. If you aren’t vegan, you can top this hash with an egg for a little protein. I love this hash all by itself, it’s got so much flavor.

jicama hash potato vegan vegetable root breakfast healthy fiber potassium vitamin c

I have to give credit to this awesome seasoning recipe I found at www.healthfulpursuit.comI used their recipe as a great base for my own seasoning mixture. I made up a batch and kept it in a small mason jar to use for future recipes. I use this same exact seasoning mixture for this hash and my seasoned jicama fries. If you use lots of seasoning, double the recipe like I did.

SEASONING RECIPE:
2 Tablespoon paprika
1 Tablespoon dried oregano leaves
2 teaspoon onion powder
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon ground pepper
1 teaspoon dried ground sage
1 teaspoon dried thyme leaves
Pinch cayenne pepper
Combine seasoning ingredients in a jar with a lid and give it a good shake to mix everything up. Keep any leftover mixture for a future recipe.

jicama hash potato vegan vegetable root breakfast healthy fiber potassium vitamin cWhen you compare jicama to potatoes, you can see why I love jicama so much.

Calories per 100g: Jicama has 38, Potato has 77

Carbs: Jicama has 9 compared to potatoes 17

Fiber: Jicama has 4.9 compared to potatoes 2.2

It’s a great low carb, low calorie alternative to potatoes. It also has vitamin C and potassium so jicama gets a thumbs up in my book. While jicama doesn’t get mushy like potatoes when cooked, I don’t mind the firmness at all.

Seasoned Jicama Hash with Onions and Bell Pepper - Paleo, Gluten-Free, Vegan
 
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Author:
Recipe type: Paleo, Vegan, Gluten Free
Serves: 4
Ingredients
  • 2 cups cubed jicama (1 medium/large jicama will be fine)
  • 1 cup sweet vidalia onion, diced
  • 1 cup orange bell pepper, diced
  • 2 Tablespoons water
  • 2 Tablespoon coconut oil
  • 2 teaspoon minced garlic (I use the kind from a jar)
  • 2 teaspoon seasoning*
  • *SEASONING:
  • 2 Tablespoon paprika
  • 1 Tablespoon dried oregano leaves
  • 2 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground pepper
  • 1 teaspoon dried ground sage
  • 1 teaspoon dried thyme leaves
  • Pinch cayenne pepper
  • (Combine seasoning ingredients in a jar with a lid and give it a good shake to mix everything up. Keep any leftover mixture for a future recipe.)
Instructions
  1. Heat 1 Tablespoon of coconut oil in a large skillet. Add chopped onions and saute on medium high for 4 - 5 minutes until onions are translucent.
  2. Add garlic and bell pepper, continue to saute for 2 or 3 minutes.
  3. Add another Tablespoon of coconut oil and heat until melted.
  4. Add cubed jicama and seasoning. Mix until everything is coated in seasoning and saute for 15 minutes.
  5. After 5 minutes add 1 Tablespoon of water and stir. Continue to saute.
  6. After another 5 minutes add the other Tablespoon of water and stir. Continue to saute.
  7. Continue to saute for another 5 minutes.
  8. Serve warm.
  9. Leftovers reheat really good too.

 

 

 

 

Baked Spicy Jicama Fries – Better Than French Fries

Baked Spicy Jicama Fries –  Better Than French Fries

jicama vegetable fiber root legume starch salad weight loss diabetic low glycemic

What the mutha-love is JICAMA? Pronounced “HEE-kah-ma”.  Apparently I have been blind to this vegetable. Here is few jicama facts I learned:

  • Technically a legume, grows on vines
  • Texture resembles potato, turnips and water chestnuts
  • Low in calories and carbs
  • Great for diabetic menus because it ranks low on the glycemic index
  • Lots of fiber. Not just any fiber – jicama’s fiber is infused with oligofructose inulin, which has zero calories and doesn’t metabolize in the body into sugar the way potatoes do.
  • Promotes good bacteria in the gut
  • Excellent source of vitamin C
  • Healthy amounts of potassium
  • Contains important vitamins like folates, riboflavin, pyridoxine, pantothenic acid, and thiamin, and the minerals magnesium, copper, iron, and manganese.
  • When purchasing, choose one that is firm with no soft spots or splits.
  • The skin is not edible so use a knife to cut away the skin and the tough fibrous outer layer.

jicama vegetable fiber root legume starch salad weight loss diabetic low glycemic

Ok now that we know the A – Z ‘s of jicama we can get down to the most important piece of information – no-guilt fries and I can use my beloved ketchup!

I HEART KETCHUP SOOOO MUCH

jicama vegetable fiber root legume starch salad weight loss diabetic low glycemic

Eating healthy can have it’s sacrifices but there ARE alternatives. Use jicama instead of potatoes and you have healthy french fries. And a reason to use that red sweet nectar called ketchup 🙂

You can use whatever spice suits your taste too. I love a seasoned fry with heat but you could try lime juice and paprika OR a little salt and pepper OR even try some cinnamon and coconut palm sugar and use organic maple syrup as your condiment for dipping. Just coat your “fries” in melted coconut oil first so that your flavoring sticks.

Baked Spicy Jicama Fries - Better Than French Fries
 
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Author:
Recipe type: Paleo, Vegan, Gluten-Free
Serves: 4
Ingredients
  • 1 medium jicama, peeled and sliced into "fries"
  • 2 tablespoon coconut oil
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon paprika
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl, pour melted coconut oil over the sliced jicama fries. With your hands, massage coconut oil into each fry.
  3. In a small bowl, combine salt, pepper, cayenne, onion powder and paprika. Stir to combine.
  4. Toss spices over fries evenly.
  5. Place fries on baking sheet (line with parchment paper or use a non-stick mat).
  6. Bake for 30 - 35 minutes.
  7. Get out your ketchup and eat fries!

 

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