Candida Diet Friendly Jicama Sticks with Lime & Sea Salt
Jicama is one of those underrated vegetables that absolutely shines when you let its natural crunch take center stage. These sticks get tossed in fresh lime juice, lime zest, sea salt, turmeric, and ginger — a bright, anti-inflammatory lineup that checks every box for keeping things clean and candida-conscious. Jicama itself is low in sugar and high in fiber, making it a genuinely satisfying snack that won't send your blood sugar on a rollercoaster. The prep is refreshingly simple: peel, slice into thick sticks, toss in the citrus-spice mixture, and let everything rest for a few minutes so the flavors really sink in. That short rest makes a noticeable difference — the lime and spices cling to the surface and turn what could be a plain veggie into something you'll actually crave. A scatter of fresh cilantro at the end adds a herby lift that ties the whole thing together. It's the kind of snack that feels indulgent without compromising a single thing.
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Learn more →Ingredients
4 servings
- 1 medium jicama (about 1.5 lb), peeled
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 2 tbsp fresh cilantro leaves, roughly torn (optional)
Instructions
- 1
Using a vegetable peeler, remove the tough brown skin from the jicama, then cut away any remaining fibrous layer just beneath the skin until the flesh is fully white and smooth.
- 2
Cut the jicama into 1/2-inch-thick slabs, then cut each slab into sticks roughly 3 inches long and 1/2 inch wide — similar in shape to thick-cut french fries.
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