Smoky Bones

This ghastly grub is another savory treat for your healthy raw Halloween party. It is very quick and easy to make. It is a smoky variation of my chili-lime fries:)

Smoky Bones

1 large jicama
1 tablespoon olive oil
1/4 teaspoon chili powder, or more to taste
1/4 teaspoon smoked paprika
juice of 1/2 lime, about 1 tablespoon
½ teaspoon salt, or more to taste
ground cayenne,as desired, if you like "the burn"
any other additional spices like cumin, oregano, garlic

1. Peel and slice jicama about 1/4 of an inch thick. Cut into bones using small cookie cutters. Jicama scraps can be used for this lovely Lemon Poppy Seed Cake:)

2. Toss bones with oil, lime juice, and spices.

Serve with raw ketchup, or your favorite guacamole, garnished with ghosts cut from sliced avocado, and an orange pepper pumpkin with a parsley or cilantro leaf:)

Shown pictured with my own guacamole, Gena from Choosing Raw just posted a guacamole recipe that would be perfect with the smoky bones!

The guacamole was also tasty on some tombstone crackers made from the orange cheese and ground flax. I added the idea to the bottom of this post:)

The cute decorative "candle" idea is from one of my recent magazines. Use a carrot (or parsnip) in a candlestick! The eyes are black-eyed peas. LOL!...well, it is raw:)