Buckwheat

Buckwheat

Soak buckwheat (I get mine from Whole Foods bulk section) overnight in a glass bowl with about one part buckwheat (1 cup) and three parts water (3 cups).  Or, you can find it here. The water may have a pinkish hue after soaking.  In the morning pour seeds into a strainer and rinse thoroughly.  Toss into a cooking pot and fill with a minimal amount of water.  When you swirl the pot around the buckwheat should be able to move freely in water but not much more than that.  Cook on medium until the buckwheat is tender.  Rinse one more time under cold water.

While the buckwheat is cooking start prepping your fresh fruit and raw seeds.  Make sure the seeds you purchase don’t have any salt or oil added (once again I get them from Whole Foods bulk section although many stores provide bulk options).  Sliced apples, cantaloupe, strawberries, whole blueberries, cashews, pumpkin and sunflower seeds and peanut butter with a splash of organic soy milk are my favorite compliments to buckwheat.  Add fruits, nuts, and seeds with spices and/or herbs to taste.  My preferences are cinnamon, nutmeg, and cloves.

Once you have the buckwheat rinsed and chilled combine with all the fresh fruit, seeds and flavorings of your choice.  Play with this recipe as it can be whatever you make of it.  Add other fruits, flavors, or plant-based milk until you look forward to having this dish on a regular basis.  🙂

Cheers!

-Wheeler

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