Gut-Healing Mashed Jicama

Servings: 2


2 Cups Jicama, peeled and cubed
1/4 Cup Coconut Milk, unsweetened and full fat
1 Cup Cashews, raw and soaked in water for 2 hours
2 Garlic cloves, peeled
To season Sea salt
To garnish Fresh chives, chopped


  1. Cook the jicama cubes in a pot with boiling water and some salt  for 10 minutes.
  2. Blend the jicama in a Nutribullet or food processor until smooth.
  3. Place the blended jicama over a fine strainer and press to squeeze out the excess liquid.
  4. Place the strained jicama, coconut milk, cashews, garlic and sea salt in the blender and blend until smooth.
  5. Warm up the purée and sere with a splash of olive oils and the chopped chives.