I quite enjoy the challenge of throwing dishes together with only a minimum of ingredients that I have on hand. So on my kabob day I used : red and orange bell peppers, jicama, and avocado - marinated in a delicious Cilantro Vinaigrette from Alissa Cohen's Living on Live Food. Oh boy - this was my first time making it, and I'm glad I did! Packed with cilantro, apple cider vinegar, olive oil, garlic, sea salt, and honey...its super tangy and herby, with a touch of sweetness.
I cubed the jicama and tossed it with a little olive oil and sea salt, before running it rhought a coating of black and white sesame seeds. Ooh, what a nice crunch the seeds add.
For the large, flat raviolis (and some rolled up cigar style): I thinly sliced more jicama on my mandoline and then spread cheddar cheese dip mixed with shredded chard and spinach, between two sheets. I served this with leftover cilantro dressing from the kabobs.
For a quick "throw together", I made dessert with the last of the jicama. These have almost everything under the sun in them, blended together until smooth in a food processor. Lets see if I can remember most, if not all the ingredients: pecans, jicama, walnuts, dates, raw oat flour, agave, macadamia nuts, vanilla, lucuma, sea salt, maca, mesquite...hmm, yup I think thats about it! I let the mixture sit in the fridge to firm up and then rolled into balls before double dipping them into Carmella's chocolate. As you can see in the pic, some are still drying but it only takes a few mins, a trip to the fridge speeds up this process.