Raw – Grains

Buckwheat with Corn and Cabbage

1-2 Tbsp. organic, unrefined coconut oil, ghee or butter
2 cups corn kernels
3 cups chopped cabbage (preferably savoy)
1 large onion, chopped
½ red pepper, minced
4 cups vegetable stock or water
1 ¼ tsp. sea salt
¼ tsp. pepper
1 Tbsp. fajita seasoning or other favorite herbal blend (Spice Hunter)
2 cups roasted buckwheat
¼ – ½ cup parsley, minced

1.    Saute vegetables except parsley in oil for about 5 minutes.
2.    Add stock or water, salt, pepper and fajita seasoning.
3.    Bring to boil.
4.    Add buckwheat.
5.    Simmer for 20 minutes.
6.    Turn off heat, fold in parsley and allow to site covered for 10 minutes.


Quinoa Tabouli

1/2 cup parsley (packed down)
4-5 scallions
1/4 cup fresh mint leaves (packed down)
Juice of 1 lemon
1/3 cup olive oil
Sea Salt
2 garlic cloves, peeled and minced
3 cups quinoa, cooked
1 cucumber, deseeded and diced

In a food processor pulse the parsley, scallion, mint, lemon, olive oil, garlic and sea salt until finely chopped.  Combine with cooked quinoa and cucumber.

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