The Jicama salad was fantastic! This is definitely a keeper, very refreshing and tasty.



2 medium jicama root, peeled and shredded
1 tsp salt
2 tsp sweetener
2 limes, juiced
2 tbsp chopped cilantro leaves
1/2 tsp ground cumin
3 tbsp extra-virgin olive oil
Freshly ground black pepper


Place jicama in a bowl, sprinkle with salt and sweetener, and add the juice of 1 lime. Let jicama stand 15 minutes. Then juice 1 lime into a small bowl, add cilantro and cumin. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad and season with salt and pepper.

I am making another round of quark tonight as I want to try out this incredible Dark Chocolate & Almond Protein Cheesecake and see what the fuss is all about. I will have to take it to work as I dont have any freezer space at the moment.

In addition I just had to research how to make sweet potato flour. At a price tag of $19 for a one pound bag on Amazon it would be worth trying to figure it out. All I will need are 4 lb of sweet potato ($0.59/lb) and a dehydrator. And what do I need that flour for? I am dying to try “A Three Minute Egg and Some Sweet Potato Protein Soldiers” and some more Paleo cooking.

I tried with the mandolin first and did not like the result, the second try was with my kitchen machine and much better and more even. I rather dry the thicker slices for longer, then having one sweet potato using up the whole dehydrator and yielding very little flour. I will see how that goes.  I also found another method that boils and mashes them first before dehydrating.

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Today’s meals

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