Here's a unique and delicious appetizer to serve at a dinner party to awaken the appetite and delight the tastebuds. It would also make a lovely little side dish to enjoy, or a light lunch or dinner. Jicama makes a sturdy base to hold the piquant, herbed toppings, and it's crunchy, mildly sweet, and juicy. This appetizer can easily be doubled for a whole meal. For additional fare to complement these appetizers, try our sprouted sunflower seed cheese, a soup, or your favorite bread.

Ingredients: (Serves 2-4)
Makes four rounds.
4 slices from a small jicama*, cut into 1/8" to 1/4" thick rounds (tastes best with thinner slices) 1 small Hass avocado, mashed
1/4 cup tomatoes, diced
1/4 cup celery, diced
1/4 cup cucumber, diced
1/2 lime, for juice
20 cilantro leaves, pulled from stem
1-2 tablespoons parsley tops, minced
1 tablespoon green onion, finely sliced
1 clove garlic, pressed
1/2 teaspoon Herbs de Provence
Garnish: 12 almonds, chopped
Tiny pinch of cayenne, optional
Dash of Himalayan salt
*When choosing a jicama, make sure the outer skin is not bruised, or discolored. Sometimes it's hard to find the smaller sizes. If you can't, cut a larger one in half and proceed with directions.

Directions
Put diced tomatoes, celery, cucumber, parsley, green onion, cilantro, garlic, and herbs in a bowl.
Mix well, and set aside.
Cut avocado into quarters. Remove pit and skin, and mash with a fork.
Wash jicama, and carefully slice with a good knife to desired thickness. Remove peel with a knife, or cut off before slicing.
Put slices on a serving plate.
Put 1/4 of the mashed avocado onto each jicama round. (Our round that's shown here is about 3 to 4" in diameter.)
Squeeze a bit of lime juice on top, and add a sprinkle of salt.
Spoon 1/4 of the veggie mix on each round. (The layer of mashed avocado helps the veggies to stay in place).
Add almond garnish, a dash of salt, and optional cayenne.

We've had the joy of finding Mimi Kirk since we sent out our last Healing Feast. She's awesome, and rawsome! At 73, she's absolutely inspiring, and won PETA's 2009 contest for the Sexiest Vegetarian Over 50! The zest and love she feels for life shines through like a beacon of light. We hope to be so vibrant when we reach this age.

On her home page she writes: "Feeling like you're in your 20's at age 73, is quite an amazing thing... I accredit this youthful look and spirit not only to my attitude, but really to my way of eating which is a raw vegan - living foods lifestyle. Thank you for letting me share some of my joy with you."

On her site you'll discover some lovely recipes. I found it interesting that she uses her dehydrator to soften foods such as wild rice, cauliflower, parsnips, and shitake mushrooms. (This is good for making smoother purees.) She puts the foods in 1 quart mason jars filled with water, pops them in the dehydrator with the temperature set to 105 degrees, and leaves it on overnight.

In contemplating how Rex and I might achieve what Mimi's done, I feel that the answer lies deep within our being. We can listen to what others say or suggest, listen to what doctors may say or suggest, think or contemplate upon what we've read... yet the bottom line in how we choose to live the best way possible is found where we most deeply resonate. And this is found within our inner core, the heart, Soul.

Our lovely photographer/poet friend, Denise Thomasin, from Orcas Island, recently posted this quote by Mother Teresa on her Facebook page, and it really resonated with me: "do small things with great love, ordinary things with extraordinary love." I feel these words tie in with this subject of true and enduring health, and contemplating upon them places me right in the heart of all love where my actions will naturally work towards the greater good.

This message is like a "recipe" for living a life filled with love, for taking steps to manifest intuitive eating, as well as a way to give gentle and humble service to ourselves, our loved ones, and the world.