Jicama with Curried Shitake Gravy

4-6 Jicama, shredded
1 T. Flaxseed Oil or Udo’s Chioce Oils
10 Shitake mushrooms
3/4 Cup Celery Juice, freshly made
1 T. Nama Shoyu
1/2 Cup Raw Tahini
1-2 T. Celtic Sea Salt Curry Seasoning
1/4 Onions (optional)
1 Clove Garlic
1 T. Curry powder

Put shredded Jicama in a food processor with some of the celery Juice, and use S Blade to process until it achieves a consistency similar to that of mashed potatoes. Add only the amount of the celery Juice needed. Do the same with the oil – adding only small amounts a at a time. Add Celtic Sea Salt Curry Seasoning to taste (optional). Set aside.

In a very powerful blender such as the Blendtec Total Blender, blend the shitake mushrooms, the remainder of the celery juice (about 1/2 cup) , onions, garlic and Nama Shoyu. Process until smooth and creamy. Spoon small amounts of this gravy over the jicama and serve.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature