From Matt Amsden’s Rawvolution book:
In a high speed blender, combine:
1/4 cup fresh lemon juice
1/4 cup Nama Shoyu (soy sauce)
1/4 red bell pepper
1 to 1 1/2 cups of raw cashews, macadamia nuts, pine nuts or a combination
Dip with jicama, celery, red pepper, carrots, or make sandwiches with the jicama slices, or add it to a nori roll! Delicious. Matt has you make thin slices of the jicama with a mandoline slicer and you can have pierogies this way. I thought it tasted like Pimento cheese, which I last had maybe 15 years ago? This is delicious.
I am being requested to put recipes on the blog, so I separated previous recipe entries into a new category called “raw recipes” and will add more.