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Heather Nauta’s Jicama with Mango Basil Sauce

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It is DAY 13 of "Gluten Free Recipes with Breville" and the gorgeous Heather Nauta from Healthy Eating Starts Here is joining our Breville Sous Chef Giveaway party today. I connected with Heather through JL Goes Vegan, and I have absolutely fallen in love with her. For those of you who don't know Heather, she is AMAZING and has a really cool story. 

A former commercial pilot and flight instructor in Canada, Heather developed a keen awareness for environmental issues and a passionate desire to solve them back in 2004. She moved to the West Coast, where, with her partner, Phil, she started experimenting with veganism, raw foods, Eastern philosophies, holistic principles, and organic gardening. After both experiencing dramatic weight loss, increased energy, and improved mental clarity, but muscle loss, Heather become a Registered Holistic Nutritionist, through the RHN program at the Canadian School of Natural Nutrition in search of answers. Having become an accomplished cook after experimenting with all of the different whole foods philosophies, she also studied at the School of Natural Cookery

There is a TON of valuable information on Heather's site. She offers Comprehensive Resources for Healthy Eating. Her specialty is showing people how to have fun while making simple, fast, incredibly delicious and healthy plant-based meals that satify! You can find all of her quick, easy, tasty recipes at Healthy Vegan Recipes. Each vegan recipe features an easy-to-follow video!

Some of my favourite recipe videos include: Vegan Edamame Avocado Spread, Mushroom Burger, Gluten Free Pizza CrustVegan Meatballs, Healthy Brownies,  Chocolate Gingerbread Pudding, and this Jicama with Mango Basil Sauce. This quick, easy dish is light, fresh, raw with all of those wonderful live enzymes, and packed with a delicious sweet and salty flavour. LOVE this dish on a hot Summer's day. You can enjoy it on it's own, or it makes a fabulous side dish.

Heather's blog is absolutely packed with tons of really informative posts about motivation, health, nutrition, planning and cooking, and weight loss. Be sure to check out Heather's amazing 7 Day Vegan Meal Plan -- a nutritionally-complete healthy eating regime that can help you reach an optimal level of health. Her Online Vegan Cooking Classes rock too! The coolest thing about Heather's business is that she donates at least 10% of her profits to charity

Trust me, this is a phenomenal untapped resource, so get clicking and fall in love with the adorable Heather Nauta.
Heather, thankyou for so graciously sharing your recipe in this event. You ROCK! 

Check out Heather's original recipe post
Learn more about Heather Nauta at Healthy Eating Starts Here
Follow on Facebook, Twitter, Pinterest, You Tube & Google+

Heather Nauta’s Jicama with Mango Basil Sauce

  • 1 jicama, peeled and grated in your Sous Chef® food processor
  • 1 mango
  • 1/4 cup (approx) of water or raw almond milk
  • 2 Tbsp fresh basil
  • 1 large green onion
  • salt, to taste
  • 1 1/2 Tbsp tahini (optional)
  • Other flavour ideas:
  • fresh thyme and chives
  • fresh mint and ginger
  1. Put the grated jicama in a large bowl.
  2. Puree the mango in your Sous Chef® food processor or Vitamix with just enough liquid to make a thick sauce.
  3. Add the seasonings, and the tahini if you want to make a thicker, creamier and more filling sauce.
  4. Let the jicama marinate in the sauce, covered in the fridge, for an hour or more to break down some of the starch.
  5. Serve over a bed of greens, topped with cashews or a sunflower seed-nutritional yeast mixture.
  6. Prep time: 15 minutes
  7. Makes enough for 6 servings, although it depends on the size of the jicama

Check out Heather's original recipe post
Learn more about Heather Nauta at Healthy Eating Starts Here
Follow on Facebook, Twitter, Pinterest, You Tube & Google+

Tip: Releasing the flavour and oils in fresh herbs

Making dips, pestos and sauces in the food processor and blender is quick and easy. But the fast action of the blades pulverizes everything so quickly, that you don’t always get the most out of fresh herbs such as basil, cilantro, parsley and mint. To capitalize on their divinely flavourful oils - bruise them a little bit with a meat mallet or rolling pin before placing them into the machine. This will help to release the full flavour of the herb, resulting in a richer, more full bodied blend.

Tess, thank you so much for having me in your food processor party! I’m so glad we’ve connected, and I love love love what you do, too :)


It was an HONOUR and a joy to celebrate you. It is lovely to be connected now. You ROCK!

This recipe looks gorgeous! Jicama and tahini…YUM!


JL, THANKYOU for introducing me to Heather. This recipe is delicious :)

Heather is wonderful and I love her recipes and cooking classes. It was great of you to have her included here, thanks!


Thanks so much Mar, I’m really glad you enjoy my classes!

Thanks Mar. She IS amazing isn’t she?!

Gorgeous looking salad. I’m learning to love jicama—this recipe might just do it for me!


Ricki, this recipe WILL do it for you. SO yummy :)

You can enjoy it on it’s own, or it makes a fabulous side dish.

Yes! I ate the whole plate on it’s own :)

Simple and absolutely delicious. A summer must I think. I am going to try it with some grilled fish (for those of us who eat seafood!).


Wonderful! This would be fantastic with fish. Enjoy :)

yes, it’s fantastic in the summer! still nice through the winter if you feel like a light meal, and definitely add the tahini - healthy fats are always a good way to keep your body warm :)

Love Heather.  Love Tess! Love to see collaboration!


Oh Thanks! I was SO excited to celebrate Heather and all that she does. She ROCKS!

thanks, i need healthy and that is very useful to read,

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