Serves: 4
Total Calories: 67

"BACON BITS"
1/2 medium jicama
1 tablespoon white miso
1 tablespoon Bragg Liquid Aminos or tamari soy sauce
1 teaspoon ground cumin
1 teaspoon water
CHOWDER
2 cloves garlic coarsely chopped
1 stalk celery coarsely chopped
1/2 medium red bell pepper chopped
2 cups fresh corn kernals, or frozen and thawed
1 cup water
1 cup raw or untoasted pine nuts
1/2 cup chopped fresh cilantro
1 teaspoon freshly squeezed lime juice

1. To make the “bacon,” use a mandolin slicer to cut the jicama into slices that are 1/8 inch thin. Then, cut the slices into approximately 1-inch squares.

2. In a medium bowl, combine the miso, Bragg, cumin, and water. Add the jicama and mix, ensuring that each piece is coated.

3. Lay the jicama on dehydrator sheets and dehydrate at 105°F for 24 hours.

4. Just before serving, place all the chowder ingredients in a food processor and blend until smooth and creamy.

5. Ladle the chowder into bowls and distribute the bacon on top of each serving. Serve and enjoy!

For a Change . . .
* Sprinkle additional chopped fresh cilantro over each serving.

Nutritional Facts:

Serves: 4
Total Calories: 67
Calories from Fat: 10

More Recipes from the The World Goes Raw Cookbook:
Sopa de Ajo
Black "Bean" Soup
Gazpacho
Tomatillo Salsa
Quinoa Salad
Arepas with Tomatillo Salsa
Brazilian Cucumber Salad
Chilean Tomato Salad
Creamy Cumin and Avocado Dressing
Chimichurri Dressing
Green Onion Sauce
"Ceviche" with Chimichurri
Spinach and Dandelion Tart
Corn Chowder with "Bacon" Bits
Black "Beans" and "Rice"
Daikon "Scallops" with Green Onion Sauce
South American Marinade
Churros
"Tres Leche" Banana Layer Treat
Cocadas
Banana Pineapple Sorbet