Jicama Hash Browns (gluten free, AIP/paleo)
Feb 05, 2018
This recipe is nutrient dense, Autoimmune Protocol (AIP) friendly, lower carb, grain free, gluten free, dairy free, nut free, egg free, nightshade free, paleo, primal, Whole30 compliant, & keto friendly!
First a note on jicama. If you've never used or tried this root veggie, you're in for a wonderful surprise! Jicama contains prebiotic fiber, called inulin, that helps feed the good bacteria that reside in all of our guts. This tuber comes in low on the glycemic index, so it's a perfect alternative to potato has browns, which come in very high on the glycemic index (they are still high in carbs so be mindful!). It is also full of vitamin C and potassium.
I like to work with organic jicama, but it can be a challenge to find! The organic jicama is not coated in a thick waxy substance, where the conventional jicama is. This waxy substance is a pain and I find this substance to be questionable. If your only option is the conventionally grown kind, do not worry! Fill your sink up with hot water and add about 1/2 cup of vinegar of any kind. Allow the jicama to sit in this mixture and you will notice that the waxy substance starts to come off a bit. If you can't get it all off, it's ok as well, because you will be peeling/cutting of the outer skin of the jicama.
Also, be sure to use your jicama shortly after purchasing it, as the longer it sits, the more the starch converts to sugars!
These are a perfect side for a weekend breakfast or as an addition to my portable pre/post-workout breakfast burritos.
What Makes this High-Vibing Food?
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First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!
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You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!
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Contains root veggies, which help to provide grounding energy to support the root chakra.
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This recipe is full of healthy fats and/or oils, which supports the sacral chakra.
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This recipe is higher in carbohydrates, providing the solar plexus chakra with both long-lasting sugar sources (like fiber) and quick acting sugars like glucose.
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This recipe is high in fiber, which supports all three of the lower chakras as it aides in the movement and flow of bulk during the digestive processes.
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Contains yellow/tan/golden colored foods, which help raise the body’s frequency to that of the solar plexus, helping to balance it.
A Short Note on Swaps or Ingredients:
*While I cannot guarantee that using these swaps will yield the same flavors I have create in this recipe, these swaps should generally work well! *
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Jicama is a root veggie that has a crisp, earthy, slightly sweet taste. Kind of like a potato and a pear combination. It works great as a potato substitute for those who are avoiding nightshades.
Jicama Hash Browns
(gluten free & AIP/paleo)
Prep time: about 1 hour Cook time: 15-20 minutes Yield: 4-6
Ingredients:
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2 lbs. Jicama, peeled
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6 tbsp. grass-fed butter (or avocado oil/bacon fat for AIP)
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3 tsp. garlic granules
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sea salt, to taste
Equipment Needed to Create this Recipe:
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food processor or stand mixer with shredding blade or cheese grater (I used the small shred setting)
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clean tea towel or cheese cloth
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vegetable peeler
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a good knife
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cutting board
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measuring cups/spoons
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large skillet
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colander
How to Create this Recipe:
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First, you'll need to clean your jicama.
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Next, you can either peel the jicama with a veggie peeler, or just use a big sturdy kitchen knife to thinly cut just the skin off. Once you have removed all the skin, cut the flesh into chunks big enough to go into your food processor, but not too small that you can't shred it in the food processor. I like to use the thin shredding plate on my KitchenAide. Process the jicama into shreds.
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After you have shredded the jicama, line a colander with a big tea towel or double layered cheese cloth. Dump the shredded jicama into the towel lined colander. Sprinkle 1 tsp. of sea salt onto the shreds and then toss. Add another tsp. of sea salt and toss. Then you are going to let the shredded jicama sit for a least 40 minutes. The salt will draw the water content out of the jicama shreds so that they crisp up better!
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Once you have waited at least 40 minutes, wring the heck out of the shreds. Squeeze all the liquid out and when you think you've gotten it all out, continue to wring it more!! This is a vitally important step, so do not wimp out on squeezing ALL the excess moisture out lol
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After you have gotten all the excess moisture out, your shredded jicama will resemble a tightly packed ball. Heat up a large skillet over medium-high heat. Melt the 6 tbsp. of butter and then add the ball of shredded jicama. Sprinkle with the garlic granules and mix the jicama into the butter and then spread out evenly in the skillet.
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Cook the jicama for a few minutes and then scrap the jicama off the skillet, stirring and then flattening back out. You will start to notice the jicama browning (just like hash browns). Continue this process until you have browned the jicama shreds, for at least 10 minutes.
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Remove from heat. The jicama should have absorbed all of the butter, but if you need to you can line a large plate with paper towels and let the jicama hash browns drain a bit before serving.
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Enjoy!!
* NOTES:
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See the above notes on conventional jicama and how to remove the waxy substance you'll find on the skin.
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If you find that you think you need more butter, try adding a tbsp. of water first but if that doesn't cut it, use more butter!
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This dish can easily be made autoimmune protocol friendly by using avocado oil or bacon fat instead of the butter!
NUTRITION
Serving Size: 1 (based off of 6 servings total)
Calories: 157
Fat: 11 g
Carbs: 13 g
Protein: 1 g
*All nutritional information are estimations and will vary.
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