Log in: Kristin Meier
When perusing the produce section with my 3 year old, we happened upon a jicama. “That is a jicama,” I said. “Jicama, jicama,” she parroted, “let’s get a jicama!” Well, I never turn down a child’s request for produce, so we went home with a jicama. A Jicama is sweet, crispy, low calorie root vegetable that is high in vitamin C, fiber, and antioxidants.
I have used jicama in a variety of salads to add a sweet crunch, but I wanted to do something special with this jicama to present it in a positive light to the kids.
I julienned the vegetable, drizzled a bit of balsamic vinegar on it, and the kids enjoyed it with a peanut butter and almond butter for dipping. For even more flavor and nutrition, give this recipe for cinnamon vanilla almond dip at try!
Balsamic Infused Jicama:
- 1 large jicama, peeled and julienned
- 1 T balsamic vinegar
- 1 dash of cayenne pepper (optional, probably want to leave it out if kids’ palates are involved)
Cinnamon Vanilla Almond Dip:
- 5 mint leaves, or 2 t dried mint
- ¼ c ground flax seeds
- 1 ripe avocado, peeled, pitted, and chopped
- 2 T almond butter
- ¼ c almond milk
- 2 t cinnamon
- 1 ½ t vanilla extract
- 1 T black strap molasses (or other sweetener, such as honey, agave, or sucanat)- optional
In a large bowl, whisk together balsamic vinegar and cayenne pepper. Add the julienned jicama and gently toss to coat with balsamic mixture.
To make the dip, place all ingredients in a food processor and pulse until you reach a smooth, creamy consistency. Transfer to bowl for dipping with the julienned balsamic jicama. Enjoy!
Inspiration: The Healthy Apple: Jicama Sticks with Spicy Cinnamon Dressing