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.