June 25, 2013

Buckwheat


Try this nutty little grain to cool summer heat and nourish yourself.

Buckwheat helps maintain balanced cholesterol, stable blood sugar, and low blood pressure. Its beneficial effects are due to its high flavonoid and magnesium content.

These recipes will inspire you to savor kasha, toasted buckwheat groats, in new and interesting ways!

Plum buckwheat breakfast



In a stock pot, bring these ingredients to a boil:

3 plums, halved, pitted, and quartered
2 ½ cups water
1 cup kasha (toasted buckwheat groats)
½ teaspoon each: cardamom and cinnamon
pinch salt

Reduce to simmer and cook, uncovered, for 15 minutes.

At the end of cooking, add:

2 Tablespoons fresh lime juice
1 teaspoon vanilla extract
3 Tablespoons honey

Mix to incorporate and enjoy! Top with unsweetened whole yogurt if you like.

Buckwheat cauliflower casserole


Place 1 cup dry kasha (buckwheat groats) and 2 ½ cups water in a stock pot. Bring to a boil, reduce heat to simmer, and cook, uncovered, for 15 minutes until kasha begins to thicken.

Add ½ teaspoon each: salt, coriander, nutmeg

Stir vigorously until grain reaches porridge-like consistency. Set aside to cool for 15 minutes.




Meanwhile, preheat the oven to 400 degrees.
Chop 1 large head cauliflower into florets.
Chop 3 large carrots into crescents.

Oil a rectangular baking dish.
Add carrots and cauliflower to the baking dish.
Season with ½ teaspoon each: salt, turmeric, cumin, and cinnamon.
Toss well to coat.
Roast for 30 minutes.
Remove from oven and reduce heat to 350 degrees.

Mix as many peas as you like with the cauliflower and carrots. Remove from baking dish and set aside in a bowl temporarily.

Cover the bottom of the baking dish with a thin layer of cooked kasha.
Cover kasha with the vegetables.
Cover vegetables with the rest of the cooked kasha.
Bake for 15 minutes, cool and enjoy!


Strawberry buckwheat dessert

Preheat oven to 350 degrees.


Mix these ingredients together:
1 cup buckwheat flour
pinch salt
1 teaspoon each: cinnamon and cardamom
1/2 teaspoon nutmeg
1 teaspoon baking powder

Make a well in the center and add:
3/4 cup milk (almond, rice, or cow)
3 Tablespoons maple syrup
3 Tablespoons olive oil
2 eggs

Whisk well.

Add 2 cups fresh strawberries, de-stemmed and halved.

Incorporate wet and dry ingredients.
Pour into an oiled pie plate and bake for 20 minutes.
Cool, slice, and enjoy!

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