This recipe is from Episode 25 “Spring Has Sprung”
1 jicama ~ julienne sliced
1 Tbsp cold pressed organic olive oil
3 Tbsp nutritional yeast
1-2 green onions chopped (optional)
1 tbsp chili powder or curry spice or powdered mustard (optional)
pinch sea salt
Peel jicama and slice julianne style. Place in glass dish with a lid. Sprinkle nutritional yeast, sea salt, olive oil and chopped green onion on top of jicama. Place lid on and shake dish well, until all jicama slices are coated. This makes a wonderful light snack.