Jicama Cilantro Salad

Jicama Cilantro Salad

jicama cilantro salad

This Jicama salad is a truly healing dish, and easy to whip up. It's got crunch, amazing flavor, looks beautiful, and boasts some tang with the dressing.

Jicama is packed with nutrients, including vitamins C and E, folate, potassium, magnesium, and beta-carotene. It has an excellent dietary fiber profile, and can thereby improve bowel function. It's high in inulin, a prebiotic fiber, which helps nourish the good gut bacteria. Healthy gut bacteria is important for reducing the risk of developing obesity, heart disease and diabetes.

My other favorite nutrient is cilantro, also known as coriander. Cilantro leaves contains vitamins A, C, and K, folate, potassium, and manganese. The leaves of the cilantro plant has also been found to bind heavy metals, such as mercury, and synthetic chemicals, so that they can be detoxified out of the body.



  • 1 pound Jicama root (approx. 1 root)
  • 1 cup Red bell pepper, roughly chopped
  • 1/2 cup Red onion, thinly sliced
  • 1 Mango, cut into small cubes (fresh)
  • 3 Tbsp Cilantro leaves, roughly chopped


  • 1 tsp Lime zest (organic)
  • 1/4 cup Lime juice (preferably fresh)
  • 2 Tbsp Honey (preferably organic & unpasteurized)
  • 1/4 tsp Salt (preferably unrefined sea salt or Himalayan salt)
  • 2 Tbsp Rice vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1 pinch Cayenne pepper (optional)
  1. Salt the onions lightly and set aside; this cuts down on the sharpness of the onion.

  2. Remove the skin of the jicama root and rinse to clean any remaining debris.

  3. Cut the jicama lenth-wise, then cut into 1/4-inch strips.

  4. Place chopped jicama, red onion, chopped red bell pepper, sliced radishes, and cubed mango in a bowl, and mix gently.

  5. In a separate bowl, combine the lime zest, lime juice, honey, rice wine vinegar, olive oil, salt, and cayenne pepper. Don't add more than a pinch of cayenne, as it is HOT!

  6. Pour the dressing over the salad, and gently toss to combine.

jicama cilantro salad


Onions, garlic and herbs bio from the garden

Pickled Garlic


Pickled Garlic

Garlic is a massively potent antiviral and antibacterial. I use garlic daily in my cooking, because it is SOOO delicious and amazing for the body. Pickled garlic is extra potent as it is packed with probiotics but fun to eat on its own as it is milder than fresh, raw garlic.

  • pint jar
  • 40 raw garlic cloves (peeled, organic if possible)
  • 12 oz raw apple cider vinegar

Optional ingredients:

  • 1 tsp dill
  • 1 tsp red pepper flakes
  1. Place garlic and optional ingredients into the pint jar.
  2. Add the apple cider vinegar until the cloves are covered. Leave ¼” of space at the top of the jar.
  3. Close the lid and leave the jar in a dark, room temperature location for two weeks.
  4. After two weeks, place in your refrigerator for two more weeks.
Side Dish

Green spinach tortilla

Extra Easy Keto Vegan Tortillas

Need a quick and healthful alternative to the standard lunch PB&J sandwich? These keto vegan tortillas are fun, super healthful, tasty, and easy to make. They are excellent with:

  • fresh or sautéed greens
  • fresh julienned or sautéed veggies (such as snap peas, carrots, zucchini, and sweet potato)
  • sliced avocados
  • hummus, olive tapenade, baba ganoush, or other keto spreads
  • boiled and sliced or scrambled eggs (if you're not vegan)

Taco night? You can use these keto vegan tortillas instead of conventional tortillas in standard Mexican cuisine. They are a bit fragile because they are gluten-free, but as long as they are handled gently, they can work great in an enchilada or similar recipe.

Any combination of spices and herbs can be added for extra zest, color, and flavor.

vegan tortillas

vegan tortillas

Extra Easy Keto Vegan Tortillas

Prep: 10 min

Cook: 15 min

Total: 25 min

Yield: 6 tortillas 


  • 2 cups almond flour
  • ½ tsp salt
  • ¼ tsp dried oregano
  • ½ tsp xanthan gum
  • ¼ tsp baking powder
  • 1 Tbsp avocado or extra-virgin olive oil
  • ½-1 cup warm water
  • Optional spices to mix and match: ¼ tsp cumin, ⅛ tsp turmeric, 1 Tbsp black sesame seeds, 2 Tbsp fresh chopped basil, cilantro, or parsley, pinch of pepper


  1. Preheat oven to 375 degrees F.
  2. In a medium mixing bowl, add the dry ingredients and mix. 
  3. Add ½ cup water and the oil and mix by hand until thoroughly combined. Add more water as needed until the dough holds together but is not too wet. Knead dough for 2-3 minutes, form into a ball, then cut into six equal pieces.
  4. Roll each of the six smaller sections of dough into balls, then push them down onto parchment paper with the back of your hand, forming flattened circles, approx. 1/8" thick (or use a tortilla press lined with parchment paper if you have one).
  5. Line a baking tray with parchment paper, then transfer each of the tortillas carefully onto it. Bake for 10 minutes, then flip and bake for another 5 minutes.
  6. The finished tortillas can be crisped or reheated in a very hot skillet for 30 seconds per side.