Squasho-Nacho Cheeze

 
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2/3 C butternut squash
2 C fresh cilantro
2 T lemon juice
2 T olive oil
2 t celtic salt
1/4 t fresh ground black pepper
2 red bell peppers, finely chopped
2 C golden flax seeds, ground

In your blender, combine everything except the ground flax and finely chopped red pepper. Slowly add the flax into the mixture until it blends. Spread onto smooth dehydrator sheets all of the way to the sides. Sprinkle minced pepper evenly on top. Dehydrate at 105 for 3-4 hrs.

- by Gabriel Cousens, Rainbow Green Live-Food Cuisine