Recipes

Soak cashews in 4 cups water for 1-2 hours.

Drain and rinse.

Cut the corn from the cob.

Grind the flaxseeds in a coffee mill or blender.

Grind the cashews, corn, garlic, parsley, and cilantro in a blender or food processor, adding a little water as necessary to blend smooth.

In a bowl, mix lime zest, lime juice, chili pepper, coriander seeds, and sea salt thoroughly into mixture.

Spread the mixture thinly on nonstick sheets to the edges of the dehydrator trays.

Use clean, wet hands or a rubber spatula for easy spreading.

Dehydrate at 108 degrees for 12-20 hours or until almost dry.

Peel off the nonstick sheets.

Cut into triangles, squares, or rectangles.

Return to the dehydrator without the nonstick sheets for a few hours or until crispy.

Store in resealable bags in a cool dry place, in the refrigerator, or the freezer.