Foods dehydrated at 115 degrees or less still hold a high amount of nutrients. When foods are cooked or dehydrated at higher temperatures, Vitamin C and Omega 3 fatty acids start to deteriorate.
Ingredients: 2 1/2 cups ground flaxseed 4 roma tomatoes, chopped 2 big handfuls fresh spinach 2 cloves garlic, finely minced 1/4 cup fresh parsley 1/4 cup fresh basil juice of 1 lemon 1 Tbsp. sea salt 1 cup water
Add all ingredients to food processor. Process until well incorporated but not too paste-like. Divide mixture in two. Spread each half onto one reflex-lined dehydrator sheet. Dehydrate overnight, flip and continue dehydrating for several hours or until crispy. Break into small pieces and store in air-tight container.