This is Big News--Organic Jicama!

Yes, It's Been Over Ten Years!
Written by Gayle
Maybe you haven't noticed, but I sure have. It's been over ten years since organic jicama has been available, but... It's Baaacccck!
This beautiful root vegetable is not just pretty to look at. It is a versatile, healthy and delicious addition to your diet. I have longed to have it available for several recipes, but also just to eat plain. If you haven't tried jicama, its taste is a little hard to describe. It is a starch, but not starchy like potatoes. It is slightly sweet, but not as sweet as an apple. Its texture is crunchy like celery but without the fibers. You really have to try it.

Ingredients

Jicama Salad:
1 cup julienne-cut organic jicama
1/2 cup julienne-cut organic peppers (multi-colored if you'd like)
1/4 cup organic red onion slivers
1/2 cup organic mango slivers
1/2 cup julienne-cut organic cucumber
1/4 cup organic raw cashews
1/4 cup chopped cilantro
Juice of two organic limes
1 TBSP organic olive oil
1/8 tsp cayenne pepper
Organic salt to taste

Chicken Stir-Fry with Jicama (serves 6):
1 TBSP organic extra virgin olive oil
1 lb organic boneless skinless chicken breasts, cubed (or thighs, tofu, or shrimp)
Jicama, cubed
Other vegetables of choice

Directions

Jicama can just be eaten plain -- cubed, sliced or cut in sticks. Or add a squeeze of lime juice and some cayenne pepper for a great zesty snack. Don't forget to add jicama to your salads!

Jicama Salad:
Toss all salad ingredients together. Blend the lime juice, olive oil, cayenne pepper, and salt together and add to the salad.
This salad is so refreshing and tasty. Just grill some organic chicken and your dinner is ready!

Roasted with Root Vegetables:
Cut jicama and other root vegetables (red potatoes, yams) in uniform size. Toss with olive oil, salt and pepper. Roast at 450 degrees for about 16-18 minutes, turning once halfway through. Delish!

What sounds good ?