Raw Jicama Fries
Raw Jicama Fries are an easy and delicious snack or side dish. No cooking required - just peel, chop, season, and enjoy!
Fuel up on healthy fats by tossing the fries with Garlic Chili Camelina Oil - 1 tablespoon contains 4g of omega-3!
Not a fan of spicy chili? Camelina oil also comes in Roasted Onion and Basil, as well as plain.
Jicama is a starchy tuber from Central and South America. Unlike potatoes, it is really delicious eaten raw, with a texture and taste similar to a non-sweet apple. Jicama contains inulin (a prebiotic), vitamin C, fibre, potassium, magnesium, copper, iron, and many other micronutrients.
Favourite Raw Jicama Fries:
1-2 jicama, peeled and chopped into french fries
2-3 Tbsp garlic chili camelina oil
1 tsp unrefined sea salt (or to taste)
1 tsp freshly ground black or white pepper (or to taste)
Wash, peel, and chop the jicama (please note that the peel is not edible). Place chopped jicama in a large bowl and toss with camelina oil, sea salt, and pepper. Serve as is or with your favourite raw vegan dip, my favourite is cilantro macadamia sour cream.
You can also use other cold-pressed, unrefined, organic oils, however, many of us do not get enough omega-3 so using an oil like camelina as much as possible is a good idea. Most vegetable oils are very high in omega-6, which we do need in small amounts, the problem is that it is a lot more abundant in the diet than omega-3 so we end up with an unfavourable ratio: the average intake of omega-6:omega-3 is 20:1 when it should really be closer to 2:1!
When using an unflavoured oil for this recipe, you may want to add additional spices, choose from: chipotle powder, chili powder, curry, garlic powder, onion powder, Italian seasoning, dill, basil, cumin, coriander, cayenne, turmeric, etc.
Shawna Barker BSc., RHN is a nutritionist, college instructor, and raw food educator.