Vegetarian – Snacks

Buckwheat Nut Bread or Cracker (raw)

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 acolander.  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.


Winter Kanten (Jello)

2 cups apple juice (or other juice)
2 heaping tbsp. agar sea vegetable flakes (kanten)
1 tbsp. maple syrup
1 apple, cored and diced
1 pear, cored and diced

Soak apple juice and agar in a pot for 10-15 minutes.  Bring to a boil and cook on medium heat for 5-7 minutes.  Add maple syrup, apple and pear and cook 1-2 minutes.  Remove from the heat and pour into a casserole dish or bowl.  Put into the refrigerator for one or more hours until jelled.  Can cut and serve in jello squares, or put into the food processor to make creamy.  Serves four.


Baked Pears

4 Bosc pears
2 cups apple juice
1 cinnamon stick
6-8 cloves

Preheat oven to 400.  Cut a thin slice off the bottom of each pear to help keep them standing upright in a baking dish.  Pour fruit juice into the pan.  Add cinnamon stick and cloves.  Roast the pears, basting every 15 minutes, until tender, brown and puckered.  Remove the pears and place on a serving plate.  Drizzle the liquid from the bottom of the baking pan on top of the pears


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.


Summer Berry Kanten

½ cup blueberries
½ cup blackberries
½ cup raspberries
3 cups apple juice or other juice
2 tbsp. agar flakes

Soak agar flakes in juice for 10-12 minutes.  Bring to a boil.  Reduce to medium/low heat and cook 5-7 minutes.  Place berries in a bowl or casserole dish and pour hot liquid on top.  Let set in the refrigerator 1 or more hours.  Cut into squares and serve. Yield: 4-6 servings

Blueberry Kanten

2 cups apple juice (or other juice)
2 tbsp. agar flakes
1 pint blueberries, washed

Put apple juice and agar into a sauce pot and let sit 5-10 minutes or until agar softens. Turn on the heat and bring to a boil.  Cook 5-7 minutes.  Place blueberries into a 9×9 casserole dish and pour hot juice on top.  Refrigerate 1-2 hours or until gelled.  Cut into squares. Yields 4-6 servings.

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