upon request i am sharing the beloved tortilla recipe. i make these regularly. they are my bread. i enjoy them with peanut butter and honey. i wrap them around salad. cover them with pesto. stuff them with sprouts. i enjoy sitting on my steps in the sun and having a huge salad with tortillas. (even in the winter!) you can try to picture me with my green pooffie coat, half-way laced up mukluks, and my red hat, eating a tortilla.
these tortillas are very simple to make. you can play and tweak the recipe to your own liking. mark, the father of my children, played around and perfected this one. i have been enjoying them ever since.
raw sun seed tortillas
2 cups sunflower seeds 1 bag frozen organic corn (no gmo!) 2 cups ground flax (or chia) seed two pinches of hing 1 tsp cumin 1 tsp paprika 1 or so Tablespoons of sea salt 3 cups of water blend in high-powered blender until smooth spread onto teflex sheets…usually 3 dehydrate overnight flip (remove teflex sheets) and dehydrate until still malleable but not gooey. enjoy!
i love sharing food. giving food away. bartering food for childcare. eating food with other people. eating food outside. i often think of a quote by the Buddha and it goes something like this… if you knew what i knew you wouldn’t go a meal without sharing. i don’t yet know what he knows. yet i still try to share as much as i can.
beinglovely 
Thank you Chantalle, can’t wait to try ’em out!
what in the hell is hing? i’ll take two pinches.
hing, my lovely friend, is also known as asafoetida. but that is harder to say and harder to spell. either way it is my “secret” ingredient. i get mine from frontier spice. it has a very strong odor. i enjoy it. and i use it as a garlic replacement. it is used quite a bit in indian cooking i think. you might not want too many pinches. it’s potent.
http://en.wikipedia.org/wiki/Asafoetida
I’m going to have to look for asafoetida, I’ve never heard tell of it.. Your recipe looks delish too~