Organic Veggie Buckwheat

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.

Ingredients (all-organic)

1 cup buckwheat
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!

Vegan Chia Seed and Buckwheat Pancakes

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. 

Ingredients (I only use organic):

1/4 cup unsweetened applesauce

1 3/4 cup plant milk of your choice (I usually use unsweetened soy milk)
2 tsp. vanilla

1 teaspoon chia seeds
1 ½ tsp. baking powder
½ tsp. salt
1 cups buckwheat flour

½ cup unbleached all purpose flour

1 tbs. olive oil, or melted coconut oil + some to grease the pan.

Combine all ingredients in a big bowl, and mix well. I preheat and grease my cast iron skillet with a bit of coconut oil, and pour the pancakes. Once I see that they become porous all the way through, I flip them, and remove from the skillet just seconds after that. You will easily get the hang of it - nothing too complicated!

A great way to eat these is with a drizzle of raw honey and some organic berries, but you can also have them with anything your heart desires - peanut butter, soy yogurt, anything! You will love these, and make them often. Enjoy! 

Simple Buckwheat Pancakes

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. 

Ingredients (I only use organic):
1 cup soy milk
2 tbsp coconut oil (melted)
3/4 cup buckwheat flour
2 medium eggs

2 drops of vanilla extract

I learned how to make crepes years ago from Jamie Oliver, and his best advice has been to separate the egg whites from the yolks, and beat them just until fluffy, before adding to the rest of the ingredients. After doing this, combine all ingredients in a big bowl, and mix well. I preheat and grease my cast iron skillet with a bit of coconut oil, and pour the pancakes. Once I see that they become porous all the way through, I flip them, and remove from the skillet just seconds after that. You will easily get the hang of it - nothing too complicated! 

A great way to eat these is with a drizzle of raw honey and some organic berries, but you can also have them with anything your heart desires - peanut butter, yogurt, anything! You will love these, and make them often. Enjoy!