Raw Vegan Jicama and Parsnip "No-tato" Salad

It is officially cook-out season, which is one of the hardest times of year for those of us trying to eat a healthy diet. Sure, you may be able to turn down the double cheeseburgers and even the potato chips, but what about the veggie burgers and veggie dogs some other non-meat eater kindly brought? Well, sorry to tell you, but they are most likely heavily processed, glutenous, soy-packed downers. But there is salad... and a pickle... a pickle that you aren't even sure about. You wanted to eat healthy, but you still wanted to EAT!

Just like the holidays, planning ahead and making enough to share can save you from caving in to other people's diets. Being self-sufficient means you get exactly what you want. All the taste and none of the junk. Over the Memorial Day weekend I was craving some potato salad, so I whipped up a mock recipe of my own! If you eat cooked potatoes or even sweet potatoes you can still use the rest of this recipe for an awesome vegan macadamia mayonnaise-type dressing!

1 cup jicama, peeled and chopped
1 cup parsnips, chopped
1/2 cup red onion, chopped
 handful of fresh herbs (I used dill, parsley, and oregano), finely chopped
1 cup macadamia nuts
1/2 cup hemp or almond milk
1/2 a lemon
1 tablespoon stone ground mustard
1 teaspoon apple cider vinegar
1 teaspoon truffle oil 
pink Himalayan salt to taste


Place chopped jicama, parsnips, onion, and herbs in a large bowl. In a small food processor or blender combine all remaining ingredients and blend until smooth. Pour dressing mix in bowl and stir well. Serve and enjoy!