Cinnamon Jicama Fries with Raspberry Dipping Sauce
Here's a great tip for you: When shopping, choose a small to medium jicama and preparation is just as easy as removing the skin with a vegetable peeler. Plus, there are no seeds or pit to worry about!
If you buy a large bulb, it will still taste fine — but the skin will be so thick and fibrous that you have to cut it off with a knife. Trim the top and the bottom of the root off first; that way it’ll stay put as you slice the rest of the skin off
Cleanse Day 1-3, Phase 3 | Serves 2 (but veggies are unlimited)
Prep time: 20 minutes | Total time: 1 hour
Ingredients
1 tablespoon ground cinnamon
1 medium jicama, peeled and cut into fry shapes
1 pint raspberries
Juice of 1/2 lime
Directions
- Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.
- Put the cinnamon in a gallon-size zip-top bag. Add the jicama, seal, and shake to coat. Put the jicama fries on the baking sheet, spread out so they aren't touching. Bake for 35 minutes, or until the fries look crispy.
- Meanwhile, puree the raspberries and lime juice in a blender, then warm the puree in a small saucepan over low heat.
- Serve the hot fries with the raspberry dipping sauce.
Here's a great tip for you: When shopping, choose a small to medium jicama and preparation is just as easy as removing the skin with a vegetable peeler. Plus, there are no seeds or pit to worry about!
If you buy a large bulb, it will still taste fine — but the skin will be so thick and fibrous that you have to cut it off with a knife. Trim the top and the bottom of the root off first; that way it’ll stay put as you slice the rest of the skin off
Cleanse Day 1-3, Phase 3 | Serves 2 (but veggies are unlimited)
Prep time: 20 minutes | Total time: 1 hour
Ingredients
1 tablespoon ground cinnamon
1 medium jicama, peeled and cut into fry shapes
1 pint raspberries
Juice of 1/2 lime
Directions
- Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.
- Put the cinnamon in a gallon-size zip-top bag. Add the jicama, seal, and shake to coat. Put the jicama fries on the baking sheet, spread out so they aren't touching. Bake for 35 minutes, or until the fries look crispy.
- Meanwhile, puree the raspberries and lime juice in a blender, then warm the puree in a small saucepan over low heat.
- Serve the hot fries with the raspberry dipping sauce.
