Want Fries With That? Jicama fries with spicy tomato sauce & Cabbage taco

by diana on April 24, 2014

in Raw & Vegetarian Recipes

I eat healthy probably 80-90% of the time but I do still really enjoy some foods that are not healthy. Like I have mentioned before, when I do eat them I let myself completely enjoy them. One of those things are French fries. I love good fries! Even though I really enjoy them, I do not have them that that often, maybe about once every 2 months.

There was a time in my life when I did not allow myself to have any of those “bad” or “junk” foods and I was fine with that. I needed to lose a bit of weight and really clean up my body so it was right for me at that time. In the last little while I have found a perfect balance for me and that is how/why I do enjoy some “treats” sometimes.

With fries usually comes ketchup and I do admit to liking ketchup (it is loaded with crap though so ) and since this post gives you a healthier version of fries I also give you a healthier version of ketchup. This is a spicy version and it is really good. I actually like it better than the jicama fries. Of course you could serve this spicy tomato sauce with regular fries (baking potato fries works just like baking these jicama fries, so try that too).

Today I have 3 recipes for you(1) the jicama fries (2) the spicy tomato sauce (3) cabbage wrap with sunflower pate (kind of like the texture of tuna salad)

JICAMA FRIES

 

 

 

 

 

Jicama (this is a vegetable – picture above)

Yes, it looks just like a white potato. That is why it makes such cool looking fries. Jicama is usually only available at the grocery store certain times of the year – late winter and spring.

How to make the Fries:

  • Wash, peel and cut into fries
  • Place the jicama fries on a cookie sheet – oven at 350
  • Bake the fries until they turn slightly brown – sprinkle with salt while still hot
  • They will be a bit soft but will crisp up a bit as they cool.
Jicama fries are softer and more chewy than potato fries.

SPICY TOMATO SAUCE

  • 1/3 C sundried tomatoes – soak in hot water for about 20 minutes
  • 1/2 C chopped fresh tomatoes
  • 1/2 clove garlic (or however much you want to use)
  • 1/4 tsp Mexican chill powder (this is spicier than normal chill powder if you don’t have, use regular chill powder with some cayenne)
  • 5-6 Tbsp soak water from the sundried tomatoes
  • 1/2-1 tsp sweetener (optional, you can use maple syrup, agave, honey or a touch of stevia)
  • 1/4 tsp salt (add to your taste)

Chop the sundered tomatoes. Add ingredients to a magic bullet or nutribullet and blend, shake, stir, mix – until creamy. Add more soak water if needed to blend. This should be thick. Adjust spices to taste.

Store the spicy tomato sauce in a jar in the fridge. Find other ways to use it – use it in place of regular ketchup. I love mixing raw recipes with cooked food. Raw recipes are great as they give you healthy options and they have options for so many things.

CABBAGE BOWL & CABBAGE TACO

This next recipe is all-raw recipe and one that is also filling and really good. I prepared it in 2 ways to show you.

#1

Sunflower seed pate in a cabbage bowl

I made the cabbage bowl from a small head of organic cabbage by cutting the end off the cabbage, peeling off the top layer and then getting to the fresh layers. Carefully peel away one leaf and place on a plate as your bowl.

The sunflower pate recipe is below. But what I did here was to put the lettuce bowl (leaf) on a plate and then I added some mixed greens, sprouts and the pate on top, then added some avocado, tomatoes, salt and pepper.

You would eat this like a salad and you can even cut into the cabbage bowl.

#2

Cabbage taco 

For this I took a cabbage leaf – placed it on the plate and placed ingredients side-by-side. I forgot to add the tomatoes – so add tomatoes or some bell pepper or cucumber slices. Then add salt & pepper.

To eat it just fold in half and eat like a taco. Enjoy – This is my favourite way of eating the sunflower seed pate. You can use a lettuce leaf instead of cabbage.

SUNFLOWER SEED PATE

  • 1/2 C sunflower seeds – soak in water for 2 hours, rinse and drain
  • 1/4 clove of garlic (optional)
  • 2 Tbsp lemon juice
  • 1 1/2 Tbsp water
  • 1/4 tsp salt
  • 2 Tbsp dulse seaweed (optional)
Place ingredients in a magic bullet, nutribullet or small food processor. Blend until broken down but still just slightly chunky.
Place mixture into a bowl and add the following ingredients:
  • 1/3 C chopped celery
  • 1/4 C chopped green onions
  • 1/4 C shredded carrots

Stir to mix well.

I hope you enjoy these recipes and feel free to change them up and make them your own. Please feel free to share this page and recipes with others as I want to get more and more people eating healthier options. I would like everyone to know that there are healthy, delicious and nutritious options out there!

Thanks so much for reading my posts and e-mails and watching my videos – I truly appreciate it!!

What I sincerely wish for you is to:

LIVE HEALTHY & HAPPY!

 


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