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1/4 jicama, peeled and shredded
1 beet, peeled and shredded
2 carrots, shredded
4 sunchokes, shredded (optional)
1/2 yacon, shredded (optional)
2 tablespoons nama shoyu or Bragg Liquid Aminos
2 tablespoons mirin
2 tablespoons flax oil
Juice of 1/2 lemon
1/2 teaspoon cumin seeds, ground
1/2 teaspoon mustard seeds, ground
1/2 teaspoon kelp powder
1. In a large serving bowl, combine the jicama, beet, carrots, sunchokes, and yacon. Combine the shoyu, mirin, flax oil, lemon juice, cumin and mustard seeds, and kelp powder in a blender and blend until smooth. Pour the mixture over the roots, toss well, and let sit for 1 hour, mixing every 10 to 15 minutes or so. Serve.
Recipe courtesy of The Raw Truth by Jeremy A Safron. Reprinted with permission from The Raw Truth, Second Edition: Recipes and Resources for the Living Foods Lifestyle. Copyright © 2011 by Jeremy A. Safron, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Eniko Perhacs.
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