Heather Nauta’s Raw Vegan Jicama with Mango Basil Sauce18
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 Crust, Vegan 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!
Heather Nauta’s Raw Vegan 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
- Put the grated jicama in a large bowl.
- Puree the mango in your Sous Chef® food processor or Vitamix with just enough liquid to make a thick sauce.
- Add the seasonings, and the tahini if you want to make a thicker, creamier and more filling sauce.
- Let the jicama marinate in the sauce, covered in the fridge, for an hour or more to break down some of the starch.
- Serve over a bed of greens, topped with cashews or a sunflower seed-nutritional yeast mixture.
- Prep time: 15 minutes
- Makes enough for 6 servings, although it depends on the size of the jicama
Piggy Cooking Tips
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.