Sweet Cinnamon Jicama Fries

Have you heard of jicama? It’s a root vegetable with origins in the Mexican peninsula that tastes like a crossbreed between an apple and a potato. It is extremely nutritious, low in calorie and carbohydrates and high in fiber. You can enjoy it raw, in stir fries, baked as faux french fries and more. The skin is extremely tough and fibrous so it must be peeled off, but with its milky sweet flavor and serious crunch, it is extremely versatile.
Instead of a traditional fry recipe, I decided to make a sweet and crunchy snack. Enjoy these cinnamon jicama sticks on their own or dipped in nut butter!

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Ingredients:
1 cup jicama sliced into sticks
2 teaspoons maple syrup
¼- ½ teaspoon cinnamon
1 teaspoon coconut oil
Pinch of salt

Directions:
Preheat oven to 400F
Peel skin off of jicama and slice into ½ to ¼ inch sized sticks. Whisk syrup and cinnamon in a medium sized bowl and add in jicama sticks. Toss to coat.
Line a large baking sheet with parchment paper or a silpat sheet. Place jicama sticks on baking sheet and spread out so they are in one even layer.
Bake for 25-30 minutes, flipping halfway through.

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Watermelon Mint Sorbet

With watermelon season coming to a close I thought I would give you all a recipe to savor the flavors of summer before it officially ends. I bought some watermelon from my farmer’s market a month ago and knowing I would now be able to finish it all before it got too mushy, I decided to cube and freeze a bunch. When I rediscovered the cubes in some tupperware at the back of my freezer I was very excited to say the least. I’ll certainly be buying some more watermelon at the market this coming weekend to freeze so that I can savor the flavors of summer throughout the Fall with this refreshing mint watermelon sorbet.

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Serves 1-2

Ingredients:
2 cups frozen cubed watermelon
4-5 fresh mint leaves
2-4 tablespoons lemonade
1-3 teaspoons sweetener of choice (agave, honey, coconut sugar just to name a few)

Directions:
Place everything into a blender and begin by adding 1 tablespoon of lemonade. I would suggest adding only a bit of sweetener at this time so you can taste to see your preference.
Blend and add your second tablespoon of lemonade. Scrape mixture down from sides and keep blending. Add lemonde by the tablespoon until desired consistency is reached.
Scoop and serve immediately.
May be stored in the freezer but pull out to that for about 10 minutes before serving.

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