In terms of reducing pain and other fibromyalgia symptoms, according to the latest review, “Vegetarian diets and raw diets could have some beneficial effects." Both vegetarian and raw vegan diets led to significant improvements in fibromyalgia symptoms in several studies.
I have long noted that anything eaten raw substantially reduces painful flareups. Furthermore, I am dosed with a bit of renewal energy after consuming such treats. I call them treats because there is a whole new taste experience out there for those that want to maneuver this wholesome highway.
For two years I've consumed the following each day:
Fibromyalgia Juice Recipe
Vinegar Cocktail
Fistful of Almonds and Banana
Fistful of Almonds and Seasonal Fruit
Fibromyalgia Salad
Fibromyalgia Smoothie
In doing so, I've reduced my "cooked" intake to just under 35% of my daily diet. One of the most noted after effects is when any of the above are consumed, I feel much more alert, less pain, and wrapped in an overall sense of well-being. For some reason lately, my body feels propelled to incorporate more raw foods into my diet. Presently, I am looking for snacks that may be utilized as meal substitutes when the desire unfolds. Here are two great recipes that stock well in the refrigerator. Be prepared for a whole new food taste adventure as these foods are packed with micro nutrients your body so desperately needs.
Sweet Potato Chips
1 large, one pound sweet potato
2-3 tab. cold pressed olive oil
1 - 1 1/2 tsp. sea salt
Slice scrubbed fresh sweet potato with mandolin. Place in bowl and cover with oil and salt. Toss gently. Place on single rack in a food dehydrator for 10 - 12 hours until desired crispness is attained. Store in air tight container for 7 days. Your taste buds will be totally consumed on this one! Amazing!
Raw Hummus
1 cup dried chickpeas
1/2 red bell pepper
1/4 cup fresh squeeze lemon
2 cloves of garlic
1 tsp. ground cumin
1 tsp. sea salt
1/4 cup tahini
3/4 cup cold pressed olive oil
Soak chickpeas for 10 - 12 hours replacing water every 3 hours. Or place in refrigerator overnight for 12 hours. In a food processor, blend pepper, lemon, garlic, cumin, and salt on high until smooth/chunky. Add chickpeas and process till almost smooth. Add tahini and process more to break up chickpea clumps. Process until desired consistency is attained. Put olive oil in thin stream while processor is whirling and blend until delightfully smooth. Store in refrigerator three days. Serve with sweet potato chips.
I have long noted that anything eaten raw substantially reduces painful flareups. Furthermore, I am dosed with a bit of renewal energy after consuming such treats. I call them treats because there is a whole new taste experience out there for those that want to maneuver this wholesome highway.
For two years I've consumed the following each day:
Fibromyalgia Juice Recipe
Vinegar Cocktail
Fistful of Almonds and Banana
Fistful of Almonds and Seasonal Fruit
Fibromyalgia Salad
Fibromyalgia Smoothie
In doing so, I've reduced my "cooked" intake to just under 35% of my daily diet. One of the most noted after effects is when any of the above are consumed, I feel much more alert, less pain, and wrapped in an overall sense of well-being. For some reason lately, my body feels propelled to incorporate more raw foods into my diet. Presently, I am looking for snacks that may be utilized as meal substitutes when the desire unfolds. Here are two great recipes that stock well in the refrigerator. Be prepared for a whole new food taste adventure as these foods are packed with micro nutrients your body so desperately needs.
Sweet Potato Chips
1 large, one pound sweet potato
2-3 tab. cold pressed olive oil
1 - 1 1/2 tsp. sea salt
Slice scrubbed fresh sweet potato with mandolin. Place in bowl and cover with oil and salt. Toss gently. Place on single rack in a food dehydrator for 10 - 12 hours until desired crispness is attained. Store in air tight container for 7 days. Your taste buds will be totally consumed on this one! Amazing!
Raw Hummus
1 cup dried chickpeas
1/2 red bell pepper
1/4 cup fresh squeeze lemon
2 cloves of garlic
1 tsp. ground cumin
1 tsp. sea salt
1/4 cup tahini
3/4 cup cold pressed olive oil
Soak chickpeas for 10 - 12 hours replacing water every 3 hours. Or place in refrigerator overnight for 12 hours. In a food processor, blend pepper, lemon, garlic, cumin, and salt on high until smooth/chunky. Add chickpeas and process till almost smooth. Add tahini and process more to break up chickpea clumps. Process until desired consistency is attained. Put olive oil in thin stream while processor is whirling and blend until delightfully smooth. Store in refrigerator three days. Serve with sweet potato chips.
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