Recently I wrote a blog for The Honest Company updating some of the old classic snacks from my own childhood (in the 80's). I made three recipes - one of which was published in my previous post.  The Lemon Granita was a nod to Italian Ice, a snack that defined summertime afternoons during my youth! The other two were: Fruit Roll Ups -> Homemade Fruit Strips and a 2016 version of Ants on a Log. 

To make each of these updated versions, I eliminated all refined sugar, used ingredients that are in season and locally available and did everything from scratch. Don't let that last part scare you - it's really not complicated and super fun!

My 2016 version of Ants on a Log, they are super crunchy, naturally sweet and a completely balanced snack for hot summer days!

Cinnamon Tahini & Goji Jicama Sticks

1 jicama bulb (can sub kohlrabi)

1/3 cup tahini

1 tablespoon local honey

1 teaspoon fresh squeezed lemon juice

1/4 teaspoon ground cinnamon + more for garnish

1/4 cup dried goji berries

Peel jicama bulb, being careful to remove skin and fibrous layer just under the skin. Then, slice jicama in thin rounds and then to thick strips.

In a small bowl, mix tahini, honey, lemon juice and cinnamon just until well combined. 

Spoon tahini mixture on top of jicama strips and top with goji berries. Dust with extra cinnamon if desired! Serve immediately or chill and serve within 2-3 hours.

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