A Jicama smoothie made high in protein and fiber and rich and creamy thanks to chocolate and cashew cream, the perfect filling smoothie to power you through the day, and as creamy as a decadent milkshake.
Wash the jicama root, peel, slice and dice. Boil in lightly salted water until tender, about 20 minutes.
1 cup jicama
Soak the cashews in water overnight, then rinse.
1 cup cashews
Make Jicama Smoothie
Add soft jicama, cashews and other ingredients to a blender, and blend until smooth. Taste-test and add more maple syrup if needed.Refrigerate for at least an hour to serve chilled. Serve in cups, topped with shaved dark chocolate.
1 cup dairy freemilk, 1 tablespoon cocoa powder, 2 tablespoon maple syrup, 1 teaspoon cinnamon
Notes
1. Substitution for Cashews. This smoothie is made even more delicious and creamy using cashews, but you can use a banana instead. Just be sure to hold back the maple syrup and taste test before adding as the banana might make it sweet enough.2. Substitution for Maple Syrup. Date paste is a delicious and healthy replacement for any liquid sweetener. Here is my date paste recipe.3. Preparing Jicama. This root veggie needs to be scrubbed and peeled, just like a potato. The skin is tough however, so I normally don't use a potato peeler, but instead use a paring knife to cut away the skin. To use it in a smoothie, it is best to boil it soft, just as you would to make mashed potatoes.4. How to Buy Jicama. Look in the root section of a grocery store, or in a Latin grocery store. Be sure to buy smaller sized jicama, as they are younger and sweeter, especially more important for a smoothie.