I love buckwheat and use it often. Not only is it alkalizing, low in sugar, easy to make, but it is absolutely delicious! I grew up in Russia, and buckwheat is a grain we eat daily. Russians make buckwheat "kasha" for breakfast, and enjoy it with milk and a sprinkling of sugar (just like cereal), they make it as a side for meat and eat it for lunch and dinner. It is a relatively inexpensive grain, and our National staple, even more so than potatoes. You will be surprised to know that buckwheat used to be in deficit during the communist times! My mother used to have to wait in line and purchase her ration with a coupon, and the only people who were given access to it were diabetics, since this was the approved low-sugar food they were allowed to consume to stay stable, and not spike.
Not only is buckwheat a delicious, fluffy, and warm comfort food, but it is also good for you! Did you know that buckwheat is one of only few alkaline grains? This means that it won't feed candida, and won't cause inflammation and acidity imbalance in the body. This recipe will not only satisfy your taste buds, but will keep you full without spiking your blood sugar - so it's low on the GI (glycemic index) and absolutely satiating.
pinch of salt
1 tbsp coconut oil
1/2 large sweet onion
1 medium tomato
1 carrot
1 cup spinach
1 cup crimini mushrooms
1/2 small head of cauliflower
For this simple vegetable recipe, boil a cup of buckwheat and set it to the side. In a pan, sautée the onions with carrot in the coconut oil, and add the rest of the veggies, except for spinach. When the cauliflower starts to gently caramelize, take the pan off the heat and add the spinach on the top. Stir everything together, and fold in the buckwheat. You can plate this hot or wait for it to cool! I paired this warm veggie meal with a baby greens salad with figs, walnuts, avocado and shaved parmesan cheese, dressed in flax seed oil! Lemon water on the side to help me cool off after a hot day!
Enjoy!
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