The humble jicama is not an attractive food. It doesn’t have the colorful blush of a strawberry or a mango; it doesn’t even have the curious outer fur of a coconut or a peach. You probably walk by jicama in your grocery store all the time because it mostly just…is. Lumpy and pale and bland. But if you’re judging this book by its cover, you’re missing out!

Jicamas are actually the roots of the jicama plant; they look like a small onion and have the texture of an apple or a potato. They’re sweet, starchy, and respond well to all kinds of preparation. Like these, for example!

 Grilled Jicama
serves 4-8

1 medium jicama, peeled, quartered and cut into 1/4 inch thick slices
Olive oil
Salt
Fresh lime juice

Preheat the grill until hot. Brush both sides of the jicama slices with a small amount of oil. Place them on the grill and cook about 1 minute per side. Remove from grill and sprinkle with salt and lime juice.

Jicama Salad    
1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 a large cucumber, seeded, chopped
1 navel orange, peel cut away, sliced crosswise, then each round quartered
1/2 cup chopped fresh cilantro
1/3 cup lime juice
Pinch of cayenne
Pinch of paprika
Salt

Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt.

Let sit a half an hour before serving.

Jicama Apple Dessert

3 cups jicama
2 cups apples
1/3 cup apple juice
2 tablespoons sugar
1/4 teaspoon nutmeg
2/3 cup brown sugar
3/4 cup Bisquick or flour
4 tablespoons butter
1/3 cup chopped nuts
 

Heat oven to 375 degrees. Grease 8×8 inch baking dish. Slice jicama and apples and place in baking dish. Combine apple juice, sugar, and nutmeg and pour over apple and jicama mixture. Combine brown sugar and Bisquick/flour.

Cut in butter until crumbly. Spread over apple and jicama mixture. Top with nuts, if desired. Bake 35 minutes until done.

We sent Jen of Prior Fat Girl for a Spa Madness treatment at Zhen Reflections Spa & Salon in Minneapolis, Minnesota. By now you’ve probably heard hundreds of tales about the typical facial experience but what about the Eminence Biodynamic, or the “Purest Facial on Earth”? The esthetician describes the treatment as the first and only certified organic skin treatment from Hungary made with Biodynamic ingredients. Suitable for sensitive skin, this treatment will revitalize and rejuvenate all skin types with active properties of radish seed, yellow sweet clover and apricot.

Since Jen is an avid health enthusiast who focuses on eating right and staying active, this treatment was right up her alley. She also used the treatment as a new de-stressing activity. We can all use a little less stress. Read about her experience and her amazing healthy living transformation on her blog.

Yum!

One of the women in our office has an organic, nutritionally minded jewelry designer cousin who loves to cook (what a tough break, right?) Sam’s cousin, Paige, is working to change the perception of nutritionally conscious food as virtuous but boring. Sam says she whips up delicious, healthy, and interesting meals nearly every day. As a result, Paige’s 3-year-old puts up no objection to tofu and brussels sprouts, which is no mean feat—I love the salty crunch of a roasted brussel sprout now, but until age 16 I considered it a violent declaration of my parents’ hatred for me whenever they tried to serve it.

Sam particularly loves Paige’s method of roasting vegetables. Paige and Sam nicely agreed to share one of their favorite recipes, so if you’re searching for a great holiday side dish, look no further!

Roasted sweet potatoes with hazelnuts

4 sweet potatoes or yams, peeled and roughly cut in cubes
1/2 cup shelled and chopped hazelnuts (for nut–free households, substitute diced apples or pears for the crunch factor)
1/4 cup maple syrup
1/4 cup olive oil
Sea salt and pepper to taste

Preheat oven to 400 degrees. Peel and quarter sweet potatoes and place face up on a baking sheet. Add the chopped hazelnuts. Drizzle olive oil and toss everything with wooden spoon. Pour on the maple syrup and toss again until evenly distributed. Roast in oven for 35 minutes or until sweet potatoes are soft. Serve.

Check out Paige’s cooking blog, The INgredients, for more recipes and insight! If you try this recipe, leave a comment and let us know how it was–or share your own healthy recipe.