Jicama Hash Browns

Because we could all use a little comfort food right now.

Starch Showdown: Jicama v. Potato
Jicama is a fantastic source of prebiotics - food for your gut buddies - and with only 5 digestible carbohydrates per cup (130 grams), it's a clear victor in low and slow carb diets. Lower in calories, carbohydrates, and sugars, but richer in fiber and antioxidants than the good ol' potato, it's not even a fair fight. 
Jicama: 1, Potato: 0.

Bredesen Protocol Approved 
Plant Paradox Approved
Keto
Paleo
Dairy Free
Gluten Free
Grain Free


INGREDIENTS

1 Jicama
1 Onion
1/2 tsp Garlic Powder
Sea Salt (to taste) 
Avocado Oil 

Makes 4 servings 

PREP

Wash and peel the jicama. Cut both ends of the jicama to create 
flat surfaces. 

Using a grater, shred the jicama. Transfer the shredded jicama to a 
colander over a bowl or sink. Press with a cotton towel to remove 
excess water. (You could also use a dehydrator  if you own one.)

Chop the onion into thin slices. Place a large pan on medium heat 
and coat with avocado oil. 

Add the onion to the pan and cook for 4-5 minutes, until it begins 
to turn translucent.

Add the shredded jicama to the pan and stir to incorporate. 
Add garlic powder, salt, and more avocado oil if necessary to avoid 
sticking to pan.

Without stirring, cook on medium heat for about 4-5 minutes.

Flip the hash browns and cook for another 5 minutes on the other 
side. When golden brown on both sides, stir and break up the hash 
browns with a spatula. Serve warm.

Tasty Toppings
Serve with a fried egg, sautéed cabbage, avocado slices

https://www.siabrainhealth.com/post/jicama-hash-browns 

Low Histamine Rutabaga Fries

1 Large Rutabaga
2 Tablespoons Fresh Organic Rosemary
4 Fresh Garlic Cloves
1 Tablespoon Fresh Organic Flat Leaf Parsley
½ Tablespoon Redmond Real Salt (plus more to taste)

Rutabaga Fries Fat (pick 1)

2 Tablespoons Avocado Oil (optional)
2 Tablespoons Ghee (optional)
2 Tablespoons Beef Fat Tallow (optional)

Instructions

Preheat oven to 425℉.
Start by peeling your rutabaga.
Cut a small slice off of either the top or bottom (root or stem end) to create a flat edge.
Steady your rutabaga on its flat edge on the cutting board.
Using a large, sharp knife, cut the rutabaga in half.
Lay the two halves on the cutting board flat side down.
Cut each of the halves into about ½ inch slices. (The first joint of your index finger to the tip is about 1 inch!)
Then lay those half-moon shaped slices flat and cut into ½ inch strips. Your rutabaga pieces should now look fry shaped.
Mince garlic using a garlic press or knife. (Omit for low FODMAP, replace with finely chopped chives.)
Remove rosemary leaves from the woody stem. (Omit for low salicylate.)
Finely chop rosemary and parsley.
In a large bowl, add your rutabaga, garlic (or chives), rosemary, parsley, and salt and toss with the oil of your choice listed above (avocado, ghee, or tallow).
Spread the rutabaga fries evenly in a single layer on a baking sheet lined with parchment paper or a silicone mat. This makes cleaning up easier, but it is optional.
Bake for about 40 minutes until the fries are tender. Toss fries at least once, but preferably twice during this cooking time. All ovens are different so keep an eye on yours to make sure they don’t burn!
Remove from oven and sprinkle with more salt if desired.
Cool slightly before eating. (They are really hot right out of the oven!)

https://mastcell360.com/rutabaga-fries-recipe/#recipe