Mexican Style Jicama ‘Rice’ & Kanga’s Birthday Cake:

It was Kanga’s 8th ‘birthday’ and also our anniversary on Labor Day. Each year, I make my darling pooch a heart shaped cake (you may have seen the photo from last year’s birthday on page 301 of Ani’s Raw Food Essentials). This year, the cake was made with sunflower seeds and a few Medjool dates. Kanga was so eager to eat it, she got green birthday candle wax on the tip of her nose….so cute!

In a blink of an eye, the cake was gone! And, I wonder if you can guess who’s in the background with her ‘magic’ tatoos….hint….London and the UK.

For our birthday ladies’ luncheon, I made Jicama Rice, Mexican style by processing Jicama, then adding chopped red bell peppers, onion, corn kernels, cilantro, and a pinch of sea salt. Recipe below…. It was a lunch of British guests, one of whom is a celiac. That means she needs to avoid wheat gluten. I love that about the raw food diet, it’s free of wheat, gluten, refined sugar, dairy, and guilt!

I had made myself a beet, parsley, lemon, and cucumber juice earlier that morning, then mixed in the beet pulp with a sunflower pate. I used this pate to stuff poblano peppers, then dehydrated them for a few hours to soften. For a sauce, I blended a simple tahini with lemon juice, salt, splash of water.

This was the dessert my lovely friend Kate Magic made us for dessert! It was made with figs, cacao, coconut, and lucuma…and it was incredible! But this was one course poor Kanga didn’t get to try (dogs and cacao don’t mix well…chocolate).

Jicama Mexican Rice
makes 4 servings

  • 4 cups jicama, peel, dice
  • 1/2 cup onion, yellow, chop
  • 1 cup corn kernels
  • 1 cup red bell pepper, dice
  • 1/2 cup cilantro, chop
  • 1/2 jalapeno pepper, chop, to taste (about 1 tablespoon)
  • 1/8 teaspoon sea salt
  • 2 tablespoons olive or hemp oil, optional

Place jicama in food processor, process into small bits. Be careful not to over process. Scoop into mixing bowl. Add remaining ingredients, toss to mix well.

Kanga’s Birthday Cake
1 serving

  • 1 cup sunflower seeds
  • 1 cup medjool dates, pitted

Place sunflower seeds in food processor. Process into small pieces. Add pitted dates, and process. Sunflower will stick together and bind into a cake ‘dough’. Form dough into heart, and serve.

Note: Sweets should be served in moderation to dogs, as to humans as well.

If serving to humans or to mix up variations to this recipe, try adding in sea salt, vanilla, cacao / carob, and or  goji berries.

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5 Responses to “Mexican Style Jicama ‘Rice’ & Kanga’s Birthday Cake:”

  1. […] the fabulous Ani Phoy posted on her page, Ani’s Raw Food Kitchen Show where she posted a link to her blog that included this recipe. I am posting it on here more of a reference for myself for later and to […]

  2. Naliya says:

    Hi Ani,
    I love your raw food recipes. I am new to this way of cooking. it started with me unbale to loos the baby fat.
    Now i am not thinking about loosing weight as much as i think about eating healthy food.
    thank you.

  3. Alyssa says:

    Dear Ani, I already own one of your other books and just got my copy of your new book in the mail this morning. I think I’ll love it even more than the first one! I’m super excited about making the fermented vegetables and water kefir. Wahoo!

    Just wanted to let you know that I appreciate all the hard work you put in to making raw food easier for people like me.

    – Alyssa

    P.S. Happy Birthday Kanga!!

  4. Danelle says:

    Dear Ani,

    I am 5 months pregnant and new to the raw, vegan & wheat-free diet. I ordered two of your books yesterday online and can’t wait for them to arrive!! Thanks for being so passionate about health, your skin, hair and eyes are so vibrant. I can’t wait to turn back the hands of time, get my figure back (which has been gone for nearly 15 years), avoid disease and raise a healthy child!!

    With gratitude,

    Claremont, NC

  5. creative cook says:

    Dear Ani,
    I just received your essential raw food book and I am really enjoying the information. I have a son that just turned 3 years old and has juvenille diabetes diagnosed at 18months. Along with that he battles many food allergies and intolerances so this is exciting to me. water keifer sounds great as he can’t drink juice like other kids and needs probiotics on a daily basis for his digestive needs. I am a chef and have created a business that caters to the needs of individuals with specials diets. I am excited to expand my services with these healthy safe recipes. I would like to prove to those doctors that food does play a part in type 1 diabetes. Thanks for giving me the confidence that I can improve my sons health when he needs it most.

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