Raw – Snacks

Strawberry Sorbet

2 pints fresh strawberries (can use pre-packaged bags of frozen strawberries)
2-3 tbsp. grape jam (or other fruit preserves)

Wash strawberries and discard crowns.  Pat dry and place into freezer bags or other containers.  Freeze overnight.  Remove frozen strawberries from the freezer and thaw for 5-10 minutes or until slightly soft.  Place into a food processor with fruit jam and puree until smooth.  Serve immediately or refreeze and serve anytime.

Buckwheat Nut Bread or Cracker

2 cups buckwheat, soaked and sprouted
1 cup almonds, soaked
1 cup sunflower seeds, soaked
1 tablespoon olive oil
Juice of ½ lemon
1 teaspoon salt

Optional extras
Red bell pepper
1 tablespoon olive oil
garlic, spices and herbs to taste

Soak buckwheat 8-12 hours then rinse and drain and sprout for 8-12 hours in a colander.  Soak almonds and sunflower seeds 8-12 hours then rinse and drain. Place all ingredients in food processor and process until smooth.  Spread to ¼ inch thickness on teflex sheet in desired shape.  Dehydrate at 105 degrees. After about 4 hours, turn off the teflex sheets and on to the mesh trays. Continue to dehydrate until dry to a desired consistency.

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