I have released four recipe books so far:

The Best of the Sunny Raw Kitchen
The Best of Raw Freedom Community
Delightfully Raw and
Deliciously Raw

These feature some of the most delectable creations to have come out of my raw kitchen and will appeal to anyone interested in a healthier diet, regardless of their level of knowledge and experience. From easy one-step everyday fare to more elaborate and involved gourmet dishes and layered cakes, they offer something for everyone and every occasion. Incredibly tasty smoothies, creamy and comforting warm soups, sexy salads, delicious nut cheezes, satisfying entrees and scrumptious guilt-free desserts...

Healthy food never tasted so good!

To learn more about my recipe books, click here!

Monday, June 30, 2008

Recipe of the Week: Rosemary-Garlic Mashed Potatoes

Eureka! My quest for yummy raw taters is finally over!

I've tried my share of 'mashed potato' renditions in the last couple of years, but haven't had much success. The recipes ranged from being just 'OK' to ending up in our dog Kylo's bowl. While most versions call for either cauliflower or parsnip (or a mixture of both), someone on RFC recently drew my attention to Matthew Kenney's recipe using jicama.

Also known as Mexican Potato and Mexican Turnip, the versatility of this root veggie never ceases to amaze me. In fact, just yesterday I was enjoying jicama in Joz's outstanding Lemon Poppy Seed Cake!

Here's my slightly modified version of Matthew's delicious Rosemary-Garlic Mashed Potatoes.

Rosemary-Garlic Mashed Potatoes
Adapted from Matthew Kenney's Everyday Raw

Serves 4-6

4 cups chopped jicama
1 1/2 cups cashews
1 teaspoon sea salt
1 teaspoon chopped fresh rosemary (or dried)
1 teaspoon minced garlic
2 teaspoons nutritional yeast
Black pepper, to taste

In food processor, process jicama. Press out excess liquid with a cheesecloth or through a sieve.

Place in high-speed blend with the rest of the ingredients.

Blend till combined. Serve immediately or warm up in dehydrator before serving.

Carmella's Notes:
~ I used a little less cashews than he calls for as I prefer a lighter mixture.

~ I served the potatoes with Cafe Gratitude's Sun burgers, mushroom gravy and a mixed green salad.

If you too are interested to play with jicama a little, check out the other tasty recipes posted here.


  1. That looks incredible!

    How are those sunburgers? I haven't made them yet but am curious. I recently made almond burgers from another recipe book and didn't really care for them.

    Anyway, just admiring your works of art and tasty creations!

  2. Hiya Rosie,

    I thought they were yummy, but I'll definitely cut down on the salt next time I make them.

    Have you tried Rawvolution's burgers? I've got them featured as a 'recipe of the week' if you click on the link in the sidebar. I think it's my fave so far.

  3. I haven't made those yet so thanks for the recommendation. :)

  4. Hi - I am fairly new to food blogging & I'm curious about eating raw. Are dried fruits such as dried figs & raisins considered raw? By the way...I love your blog!

  5. Katie,

    Technically speaking, something is considered 'raw' if it's been dried/dehydrated under a certain temperature (118 degrees or so). I've never heard of 'truly raw' dried fruits so I wouldn't worry about it. I know I've been using the dried fruits I buy in bulk at my local HFS for my recipes. ;-)

  6. Ohhhhhhh...YUM. Thank you for sharing this tasty looking recipe!