Snacks & Quickies

Garlicky Bread

Great as an appetizer or as a nice accompaniment to any raw pasta dish.

*Recipe adapted by Wendy Rudell from Juliano’s The Uncook Book.

Garlicky Bread

Print Recipe
Serves: 4 Cooking Time: 10 Minutes


  • 1 jicama
  • 1 red or yellow bell pepper, minced
  • 1 diced tomato, strained
  • 8-10 cloves garlic, minced
  • 1 tsp Celtic sea salt
  • 1/3 cup olive oil
  • Fresh oregano or basil, minced



Slice jicama on a mandoline or other slicing utensil, no more than 1/4 inch thick. The thinner the better.


Dice the tomato and strain the juice by pressing in a sieve.


Mix all the other ingredients together and spread on top of the jicama.


Dehydrate on the plastic trays in the dehydrator for 10 hours or until nice and chewy.

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