Ahh….there is nothing like feeling the mist of a high-altitude waterfall caress your face to remind you how amazing it is to be alive. I was fortunate to experience just that during the weekend family camping trip to Yosemite. This trip was especially important to me because it was the first time my sister and I camped together since she graduated High School…..and without totally revealing our ages, let’s just say about a decade has past.
While camping in general is a true source of peace and inspiration for me, the food element of camping is something different. I get stressed about being around so much treat food, and I know my tendencies to munch mindlessly when bags of chips and homemade cookies sit open on the camp picnic table. Soo, I make a point to bring tasty food that is healthy and interesting so as to offer up something delicious for the group but also to help me make good choices.
This time, in addition to a 17-spice chilli (which I won’t share the recipe b/c it wasn’t that good and apparently that combo of 17 spices annihilated a few people’s GI tracts), I brought a Jicima Apple salad. This is about as refreshing as the dewy spray of a mountain waterfall on a warm spring day. Enjoy!
1 jicima (about 6″ diameter) sliced into 2-3″ thin slices, like shoestring potatoes
1 large or two small Fuji apples, sliced just like the Jicima
Juice of 1 lemon
1tsp vinegar, pref. apple cider
1 tsp cinnamon
Chopped parsley (optional).
Very Simple: once chopped, mix the jicima and apple together. Mix the vinegar, cinnamon and lemon juice in cup. Pour onto the jicima/apple and toss immediately to evenly coat. When serving, top with a pinch chopped parsley. It’s very refreshing. This serves about 4-6 for a standard side dish or 2-3 for a larger (1 cup or so ) bowl.