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Golden Fruited Gazpacho

From Cooking Light.

Golden Gazpacho
YIELD: 9 servings (serving size: 1 cup)

Ingredients
3 cups orange juice

2 1/2 cups chopped peeled mango

2 cups finely diced peeled cantaloupe

1 cup finely diced peeled jicama

1 cup tomato juice

3/4 cup finely diced yellow bell pepper

1/3 cup thinly sliced green onions

1/4 cup finely chopped fresh cilantro

2 tablespoons rice vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

Preparation
Combine all ingredients in a large bowl; stir well. Cover and chill.

And from the comments:

Served to a bunch of girls on Oscar night. They all liked it, but this needed a lot of additional salt and pepper, some guests even added Tapatio hot sauce. Next time I will puree half of it.

(Source: myrecipes.com)

Citrus-Spiked Jicama and Carrot Slaw

The sugar sounds unnecessary to me, but I like things tart. From Cooking Light.

A mandoline makes easy work of cutting the jicama and carrot into julienne strips; if you don’t have one, coarsely shred them.

YIELD: 6 servings (serving size: 1 cup)

Ingredients
4 cups (1 1/2-inch) julienne-cut peeled jicama (about 1 pound)

2 cups (1 1/2-inch) julienne-cut carrot

1/2 cup thinly vertically sliced red onion

1/4 cup fresh orange juice

1 teaspoon grated lime rind

3 tablespoons fresh lime juice

1 1/2 teaspoons sugar

1/4 teaspoon salt

1 tablespoon chopped fresh cilantro

Fresh cilantro sprigs (optional)

Preparation
Combine first 8 ingredients in a large bowl, and toss gently to coat. Let stand 10 minutes. Stir in the cilantro just before serving. Garnish with cilantro sprigs, if desired.

(Source: myrecipes.com)

Mexican Salad with Pomegranate-Lime Dressing

If you cut the pomegranate in half and juice it that way, the resulting juice will be more bitter and acrid than if you remove the arils from the pomegranate and crush them to release their juice. (The white membrane of the pomegranate is really not nice, IMO.)

Substitute coconut sugar or date sugar or something for the sugar, and (of course) don’t toast the pine nuts.

From Cooking Light.

Mexican Salad with Pomegranate-Lime Dressing

For this dish, cut a small pomegranate in half, and remove the seeds from one half. Squeeze juice from the other half.

Yield: 4 servings
Ingredients
2 tablespoons fresh lime juice

2 tablespoons fresh pomegranate juice

1 teaspoon sugar

3/4 teaspoon salt

1/4 teaspoon ground cumin

1 small garlic clove, minced

1 teaspoon olive oil

2 cups arugula leaves

1 1/2 cups (3-inch) julienne-cut peeled jicama

1/2 cup vertically sliced red onion

1/2 cup diced peeled avocado

2 tablespoons chopped fresh cilantro

1/4 cup fresh pomegranate seeds

4 teaspoons pine nuts, toasted

Preparation
Combine first 6 ingredients in a large bowl. Add olive oil, and stir with a whisk. Add arugula and the next 4 ingredients (through cilantro), and toss gently. Place 1 cup salad on each of 4 salad plates. Top each with 1 tablespoon seeds and 1 teaspoon pine nuts. Serve immediately.

(Source: find.myrecipes.com)

Orange Jicama Salad with Sweet and Spicy Peppers

See my note on the previous recipe about how to cut the orange, and substituting the oil.

Orange Jicama Salad with Sweet and Spicy Peppers
INGREDIENTS
3 Medium oranges prepared according to illustrations below to make 1 1/2 cups
3 tablespoons Lime juice from 2 to 3 limes
1/4 teaspoon Dijon mustard
1/2 teaspoon Ground cumin , toasted in small dry skillet until fragrant, about 30 seconds
Table salt
4 tablespoons Vegetable oil
1 Medium jicama (about 1 pound), peeled and cut into 2-inch-long matchsticks (about 4 cups)
1 Medium red bell pepper , seeded and cut into 1/8-inch-wide strips (about 1 1/2 cups)
2 Medium jalapeño chiles , quartered lengthwise, seeded, then cut crosswise into 1/8-inch-thick slices
1/2 cup Fresh cilantro leaves , chopped coarse
3 Medium scallions , green parts sliced thin on bias
Preparation
1. Place orange pieces in nonreactive mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mustard, cumin, and ¼ teaspoon salt in large bowl until combined. Whisking constantly, gradually add oil.

2. Toss jícama and red bell pepper with 1/8 teaspoon salt in medium bowl until combined. Add jícama mixture, oranges, jalapeños, cilantro, and scallions to bowl with dressing and toss well to combine. Divide among individual plates, drizzle with any dressing in bowl, and serve immediately.

STEP BY STEP: Cutting Oranges

1. Cut thin slice from top and bottom, stand on end, and slice away rind and white pith.

2. Cut in half from end to end, remove stringy pith, cut each half into three wedges, and cut crosswise into 1/4-inch pieces.

(Source: mealsmatter.org)

Orange-Jicama Salad with Butterhead Lettuce and Honey-Mustard Vinaigrette

More salads with oranges.

Orange-Jicama Salad with Butterhead Lettuce and Honey-Mustard Vinaigrette

INGREDIENTS
2 tablespoons Red wine vinegar
3 Medium shallots , minced (about 1/4 cup)
1 tablespoon Dijon mustard
2 teaspoons Honey
2 teaspoons Grated orange zest
1/4 cup Olive oil
Table salt and ground black pepper
2 Large heads butterhead lettuce , leaves separated, washed, dried, and torn into small pieces (about 9 cups firmly packed)
8 ounces Jicama , peeled and sliced into 1/4-inch matchstick pieces
2 Large oranges , segmented
Preparation
1. Whisk vinegar, shallots, mustard, honey, and orange zest in medium bowl; whisk in oil. Season to taste with salt and pepper.

2. Pour all but 2 tablespoons dressing over greens; toss to coat. Toss jícama in remaining dressing. Divide dressed greens among individual plates; arrange a portion of jícama and orange segments on greens. Serve immediately.

(Source: mealsmatter.org)

Jícama, Avocado, Radish & Orange Salad with Cilantro

A bunch of radishes in the latest CSA box has me looking for recipes.

Skip the step of toasting the cumin, obviously.

From Fine Cooking.

Jícama, Avocado, Radish & Orange Salad with Cilantro

The cool, crunchy jícama and radishes in this salad make a glorious contrast to the buttery avocado and sweet-tart oranges.Serves 6 to 8

4 oranges
1 tsp. cumin seeds
1 clove garlic
Kosher salt
5 Tbs. fresh lime juice; more to taste
Large pinch cayenne
1/4 cup extra-virgin olive oil
1 small jícama (about 1-1/4 pounds)
8 small red radishes, cut into very thin round slices
5 scallions, dark green tops trimmed; cut diagonally into thin slices
Freshly ground black pepper
2 large ripe but firm avocados
1 cup packed fresh cilantro leaves

Finely grate 2 tsp. zest from the oranges and set the zest aside. With a sharp paring knife, slice the ends off the oranges. Stand each orange on one of its cut ends and pare off the rest of the peel in strips, making sure to remove all of the pith. Working over a small bowl, carefully cut the orange segments away from the connective membrane. Squeeze the membranes over the bowl to get any remaining juice.

Put the cumin seeds in a small, dry skillet and toast over medium heat until slightly browned and aromatic, about 1 minute. Remove from the skillet and let cool. Grind the seeds to a fine powder in a mortar and pestle or an electric spice mill.Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Put the garlic paste and cumin powder in a small bowl (or keep it in the mortar) and whisk in the 2 tsp. orange zest, 3 Tbs. orange juice (from the bowl of orange segments), the lime juice, and the cayenne. Let the mixture sit for 5 to 10 minutes, and then whisk in the olive oil.

Meanwhile, peel the jícama and it cut into 1/8-inch-thick matchsticks 2 to 3 inches long. In a large bowl, combine the jícama, radishes, and scallions. Season with salt and pepper and toss with about two-thirds of the vinaigrette. Set aside for 5 to 10 minutes to let the flavors mingle.

Just before serving, thinly slice the avocados diagonally. Lay half of the avocado slices in a shallow bowl and season with salt and pepper. Drizzle some of the remaining vinaigrette on the avocado. Add the cilantro and orange segments to the bowl of jícama and toss gently. Taste and adjust the seasoning with more salt, pepper, and lime juice if needed. Put the jícama salad on top of the sliced avocado and tuck the remaining slices of avocado into the salad. Season the top slices with salt and drizzle with the remaining vinaigrette. Serve immediately.

Raw Chewy Crunchy Garlicky Rounds

Sounds like a sort of raw bruschetta. From Raw Food Talk.

These are SO good. If you are craving garlic bread these do the trick, kid you not they taste BUTTERY. You DO need a Dehydrator for this recipe.

1 jicama
1 red Bell pepper
1 med tomato
6-8 cloves of garlic
1 tsp sea salt
1/3 cupolive oil
basil (fresh chopped or dried optional)

slice jicama using mandolin no more than 1/4” thick….the thinner the better.
set aside.
process tomato in processor to a very fine chop.
strain the juice out so you are just left with the pulp.
process red pepper & garlic the same way to a very fine chop(or you can hand chop the garlic seperately). squeeze out the moisture from the peppers also as you don’t want the veggies to be wet.
stir all the ingredients together except jicama.
spoon a small amount oftopping onto each jicama slice & dehydtare for approx 7-10 hours…until chewy
i think mine took about 7 or 8.
PLease note you DO need a lot of oil for this recipe…i did make it once with a generous 1/4 cup and it was fine.
you want tomake sure the veggies are spead thinly…if you can avoid the edges they will come out a bit crunchy.

This is one ofthe best dehydrator recipes I have ever made!!!

Some comments from later in the thread:

there is SO MUCH WE COULD DO WITH THESE. I’m thinking of doing a bacony marinade and topping them with sour cream and bacon bits - TOTAL STUFFED BAKED POTATO flavoring/taste! Is ANYbody with me on this? OR, how about a SWEET topping?????? A touch of oil and agave and cinnamon????

I am totally with you… why not add the eggplant bacon with the jicama baked potato.. i am also thinking of the jicama shepherd pie with tacomeat and corn.. weird huh..

Heck yeah! I love discovering new “tools”. The cheddar cheese spread and bacon and sour cream on the jicama crunches. Divine!

(Source: rawfoodtalk.com)

Goddess Tahini Kale Chips

I’m assuming the “goddess” in the name is a reference to Annie’s Goddess Dressing, which used to be one of my favorites until the canola and soy oils started tasting wrong to me.

From the Raw Food Talk forums.

This works best with Lacinato or Dinosaur Kale.

Chrissy’s Goddess Chips

2 bunches kale, broken into large pieces by hand

Dressing:
3/4 c sesame tahini
1/2 c apple cider vinegar
1/2 c water ~ more if needed
1/4 cup fresh parsley
1/4 cup nama shoyu
2 scallions
1 clove garlic
1 lemon, juiced
1/4 t. sea salt

Place kale in a large mixing bowl. Combine all ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.

Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 4 hours @ 110 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.

And a commenter added, later in the thread:

In fact I bought a Jicama and made live fries with it but didn’t care for it. So I had a half left laying around and decided to throw your dressing on it and dehydrate it. Oh my goodness the Jicama turned out amazing and my sister kept asking for more and she doesn’t like the taste of Jicama raw.

(Source: rawfoodtalk.com)

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