(Psst – Love desserts? Me too! That’s why I wrote an e-book about how to make them healthy. Take a peek here. Or maybe you’d like to learn how to eat healthy on a budget – check out my tips right over here. PDF versions are available here.)
Did you ever wrap a fruit rollup around your finger as a child, then gnaw away at it until you were left with a sticky, goopy mess?
I sure did. Gross.
Rest assured, I ate these fruit rollups like a grown up with the utmost dignity and decorum.
It’s hard to find fault with a raw cleanse that includes fruit rollups in the meal plan. Though these rollups are nothing like the ones of my childhood, because they have only two ingredients: strawberries and cinnamon.
I knew strawberries were high in vitamin C and antioxidants, but I was excited to learn about research that shows they have anti-inflammatory properties. Preliminary studies suggest that the salicylic acid in strawberries may reduce inflammation in patients with Crohn’s disease and ulcerative colitis.
Cinnamon is no slouch, either. It contains cinnamaldehyde, a potent anti-inflammatory phytonutrient, plus it’s anti-microbial and helps control blood sugar. And did you know it’s a source of manganese, calcium, iron and fiber? Seriously. Who knew?
These fruit rollups were easy to prepare, though they do take a while to dry out. It’s worth the wait, though – the flavour is so fresh and bright. They’re very portable, too – I’ll definitely be taking these on my next road trip!
This post is part of a month-long series about exploring the raw food lifestyle. With the help of holistic nutritionist Jennifer Trecartin, I’m doing a 28-day raw food healing challenge to improve my Crohn’s disease. At the end of the month, I hope to transition off my medication, which I have been taking since I was 18.
Click here if you’d like to check out other posts in the series. And if you don’t want to miss a post, please consider subscribing to my blog, either by email (at the top right of this page) or in a reader.
Fruit Roll Ups
From My Edible Advice
2 cups organic strawberries
¼ tsp cinnamon
Blend the fruit until smooth, then spread onto a Teflex sheet or a parchment-lined baking sheet.
If using a dehydrator, dehydrate at 105 degrees F for 8-10 hours or until the fruit is pliable and easy to peel from the sheet.
If using an oven, leave it on at the lowest temperature until the fruit is dry (times will vary depending on the oven).
Cut into strips and store in a glass container in the refrigerator.