Try These Two Recipes Tonight for a Guilt Free Mexican Feast!


FauxViche and Vitality Salsa Verde


  • 1cup jicama : half grated and half finely cubed
  • 1 lime zest and juice
  • 1 tomato cubed
  • 1/4 cup finely cubed red onion, or 1 shallot 
  • 1/4 cup cucumber finely cubed
  • 1/2 tsp ground black pepper
  • 1 tbsp all chopped cilantro
  • 2 pinches of cumin


First chop and grate the Jicama respectively and all the other veggies.

Zest and juice your lime and combine with the half cup of Inflammation Flush juice.

Combine all veggies, juice, and spices and let rest in a tightly wrapped bowl or mason jar for at least 30 minutes turning upside down and thoroughly mixing. 

Served cool or close to room temp, not warm on tostadas with sliced avocado and "Vitality Salsa Verde"

Refrigerated it will last approximately 4 days.

The longer it sits the more marinated the Jicama and spices blend.





First roast tomatillos on a grate or metal grill untill soft, light green woth lots of yummy black char.

Toss the tomatillos, garlic, Bee Pollen, spices and Vitality Juice into a blender or food processor. 

Blend until smooth. Serve warm on tacos, tostadas or nachos. Refrigerate up to 4 days in a jar or container.

NOTE: Tomatillos just like tomatoes and berries contain pectin. When chilled it will create almost a jelly like layer. Either leave out for about five minutes And mix thoroughly...or scoop out and chop it up for a zesty add in to salads and Faux-viche!

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