Have you ever had jicama or Mexican yam? It is actually from the bean family. Its high in fiber, 90% water, a good source of vitamin C and potassium. Raw jicama has a sweet flavor because it contains oligofructose inulin which is a prebiotic. Most of you are so used to hearing about probiotics but have you ever heard about prebiotic? I first learned about prebiotic over 20 years ago when my professor in college taught about the benefits of prebiotics and she advocated that prebiotics were better than probiotics. At that time I honestly didn’t understand a lot about what she was talking about and I didn’t care much as I do today about gut health. A prebiotic is a plant fiber that stimulates the growth and activity of good bacteria that are already in the colon. This plant fiber is indigestible but provide great health benefits to the body.
Unlike probiotics, prebiotics are not destroyed by heat. Probiotics are live bacteria found in fermented dairy, so they have to be kept alive by keeping them cold. Prebiotics are not only found in jicama but also found in Jerusalem artichoke, beans, onions, garlic, chicory root, skin of apples, bananas, asparagus. Prebiotics are therefore beneficial to help disease like Irritable Bowel Syndrome, Chron’s disease, candida albicans, relieve diarrhea after antibiotic use.
I normally ate jicama raw but this time I wanted to make jicama fries instead. I oven baked them and was very pleased the taste and outcome. I didn’t want the strong crunch so I decide to cook the jicama before I bake them. I served them with guacamole. This vegetable will be a regular on my shopping list. Jicama fries are a low calorie alternative that are great in a vegan, gluten-free, candida diet lifestyle.
- 1 medium jicama
- 1 tablespoon olive oil, melted
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic granules
- 1/4 teaspoon granulated onion
- Pinch of cayenne pepper
- 1/4 teaspoon sea salt
Preheat oven 400°F. Peel jicama and cut into fries. Bring water to boil in medium saucepan on medium heat, add jicama and cook for 8 minutes until jicama is less crunchy. Drain water using a colander, transfer jicama slices in a large bowl and toss with olive oil, paprika, garlic, onion, cayenne pepper and sea salt. Place in a single layer on a prepared baking sheet. Bake for 30 minutes or until crispy, turning halfway. Delicious served with guacamole.
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