Soak 3 cups flax seeds overnight.

In blender, coarsely blend:
juice of one orange
2 stalks of celery, chopped
1 red onion, chopped
2 cloves garlic
Handful of fresh basil and cilantro
3 tsp. chili powder
3 tsp. cumin
3 tsp. Nama Shoyu

When blended add:
3 small tomatoes
Pulse 2-3 times to keep chunky

Stir in soaked flax seeds. Pour onto solid dehydrator sheets. Dehydrate at 105 degress for about 12-24 hours, then turn tray over and peel off solid sheet to dehydrate on other side for another 12-24 hours or until crisp.

-Vicki Talmage