serves 4 people


1 jicama peeled
1 chile poblano chico
1 cup of cilantro leaves, finely chopped
1 green onion or scallion, cut into thin slices
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1 tablespoon extra virgin olive oil, organic
1 or 2 drops Tabasco sauce (optional)
Red chile powder (optional)


1. Cut the jicama into very thin slices, using a mandoline

2. Place the slices of jicama on a serving plate, season with sea salt and freshly ground black pepper, to taste

3. Cut the chile poblano in half, remove the seeds and veins with a spoon and cut finely into thin strips. Place on top of the jicama.

4. Stir the cilantro leaves, the green onion, lemon, lemon peel and a few drops of Tabasco if desired, in a deep glass container.

5. Add oil, salt and pepper.

6. Empty the cilantro mixture onto the jicama and sprinkle with red chili powder, if desired.

7. Serve at room temperature or slightly cold.

From the cookbook, Cocina con Conciencia. In this book, Barbara B. Powers shares her scientific knowledge about the power of food on our bodies while creating delicious recipes that focus on the joy of good eating and healthy living.

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Barbara Powers

Barbara Powers has devoted much of her life to scientific research and innovation in health and food. She is the founder of Amayal in Monterrey,

Mexico, an integral health care institution. Her cookbook, Cocina con Conciencia, is the result of years of experience as a teacher of several generations
in the areas of comprehensive health and conscious eating.
Barbara has degrees in education, psychology and economics at the London School of Economics.
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