by our friend Josephine Lee (Joz) published in Purely Delicious Fall 2007 p. 21
serves 8-10
2 cups jicama, peeled and cubed
1 green apple, peeled, seeded and chopped
3 cups dehydrated nut pulp from making milk
1/4 cup flax seeds, ground fine
3/4 cup agave nectar
2 teaspoons alcohol-free vanilla
2 generous teaspoons lemon zest
1 large lemon, juiced
2 Tablespoons psyllium huks
1/2 teaspoons sea salt
1/4 cup poppy seeds (and a bit more for garnish)
Place all ingredients in a food processor and blend until everything is chopped very fine and moving freely. Press one half of the mixture in the bottom of a spring-form pan, smoothing edges and evening the sides as much as possible. Reserve the rest for later.
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