Jicama Salad with Peanut Curry Sauce

{ from RAWMAZING by Susan Powers, pg 97 }

Jicama salad:

1 large jicama, cubed
1 cup pea pods, chopped
2 scallions, sliced
½ cup raisins
½ peanut curry sauce

Peanut Curry Sauce:

¾ cup peanuts, soaked 2 hours, drained
1 young coconut, flesh from
¼ cup coconut water, from young coconut
2 teaspoons curry powder
pinch Himalayan sea salt

ingredients for a orange-pomegranate salad:

{ based on recipe from RAWMAZING by Susan Powers, pg111 }

2 cups romaine lettuce (1 head butter lettuce)
brussel sprouts, pulled into loose leaves ( my addition )
1 cup pomegranate seeds (½ pomegranate, seed only)
½ cup pecans, chopped (omitted)
1 orange, membranes removed in sections

Orange Chia-Seed Dressing

1 orange, juice from
1 tablespoon agave nectar ( I used maple syrup )
1 tablespoon chis seeds

Pour dressing over mixed salad. Let sit for three hours to soften brussel sprouts.