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Jicama Everything “Fries”

Serves 6


    Looking for a healthy alternative to traditional french fries? Look no further than jicama! These crispy and delicious “fries” are made from this crunchy root vegetable that’s low in calories and high in fibre. Add the irresistible “everything” seasoning blend made from sesame seeds, garlic, onion, poppy seeds, and a pinch of salt. With their satisfying crunch and subtle sweetness, jicama fries will become a family favourite.


    Everything bulk

    A lot of companies are coming out with their own brands of“everything but the bagel” seasoning, but it’s quite easy to make at home. Combine garlic powder, onion powder, sesame seeds, poppy seeds, and a bit of salt, and you have an inexpensive seasoning that goes on, well, everything!


    Jicama Everything “Fries”


      • 2 1/4 lbs (1 kg) jicama
      • 2 Tbsp (30 mL) extra-virgin olive oil or avocado oil
      • 1 Tbsp (15 mL) “everything but the bagel” seasoning
      • Salt, to taste


      Per serving:

      • calories111
      • protein1 g
      • total fat5 g
        • sat. fat1 g
      • carbohydrates16 g
        • sugars3 g
        • fibre9 g
      • sodium7 mg



      Preheat oven to 425 F (220 C).


      In large pot, bring water to a boil. While waiting for water to boil, using sharp knife, remove tough outer peel of jicama, then the inside fibrous skin. Slice into 1 x 1 cm fries. Once water is boiling, add jicama fries to water and boil for 25 minutes. Drain and place on large parchment paper-lined baking sheet. You may need two sheets. Let jicama steam for 5 minutes to allow some of the water to evaporate. Toss fries with olive oil then sprinkle with “everything but the bagel” seasoning and toss lightly again to make sure jicama is coated evenly. Place in preheated oven to bake. After 15 minutes, toss, then place back in oven for an additional 15 minutes.


      Plate as a snack with your favourite dipping sauce or as a side for any meal.



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      Saffron Pasta with Lobster

      Saffron Pasta with Lobster

      Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.