Buckwheat RecipesBuckwheat recipes are easy and I think you'll enjoy this amazing grain. I can best describe it as "earthy" tasting and filling. Buckwheat offers great nutrition. Here are its key points: Buckwheat Benefits --Buckwheat is not attacked by bugs, so it is pesticide free --Buckwheat increases the immune boosting friendly bacteria in your intestines --It is rich in lignans which prevent breast cancer and heart disease --It contain rutin, which is an antidote to X-rays and radiation. Rutin also helps to strengthen veins and capillaries --It contains all 8 amino acids and is close to a complete protein ---Buckwheat is rich in fiber, Vitamin E, and most B vitamins ---Buckwheat is a good source of minerals: iron, calcium, magnesium, potassium, zinc, copper, manganese. Vegetarians need buckwheat! --It's a blood building food --It strengthens the kidneys, according to macrobiotic teaching --It's gluten free and is not related to wheat --It's not even a cereal grain but botanically it's a fruit --Energetically its a neutral energy in Chinese healing, neither hot nor cold --A caution given by Chinese healers: avoid buckwheat if you are nervous, emotionally unstable, and have heat signs like fever, thirst, high blood pressure and skin eruptions --It's very filling and stabilizes blood sugar --It cooks quickly in about 25 minutes In the Kitchen You can buy buckwheat in the bulk section of a natural grocer. If it is a light tan, it's raw buckwheat groats. If it is darker in color, it is toasted buckwheat, or kasha. buckwheat and kasha are the same grain.
Buckwheat Flour My book on allergy free cooking says the dark, toasted flour is very good for breading, and gives a crisp dark brown coating. It's not good for thickening or sauces, and just satisfactory for baking. The taste is strong, so it's best blended with other flours. And be careful if you are gluten sensitive. Commercial buckwheat flour may contain small amounts of wheat flour. Be sure to buy a product labeled "100% pure buckwheat flour". The light buckwheat flour is mild, good for breading, excellent for baking, similar to brown rice flour, with a mild flavor. Lighter and milder in general. And there are udon noodles, aka Japanese buckwheat noodles. But they are often a mix of buckwheat and whole wheat, so read the label and choose 100% buckwheat if you want to avoid wheat. So here are my buckwheat recipes, using the plain buckwheat groats. Buckwheat Recipes: Buckwheat with Curry 1 cup buckwheat 1/2 cup onions 1 tsp olive oil small handful raisins small handful almond slices 1 tsp curry powder 2 cups water Saute onions and curry in olive oil. Add buckwheat, water, almonds, raisins. Bring to a boil and lower heat, cover and simmer 20 minutes. Then turn off the heat and let sit for 5 minutes. Buckwheat Recipes: Buckwheat and Millet Buckwheat may be too strong tasting on its own. You can combine it with millet or quinoa. 1/2 cup buckwheat 1/2 cup millet 2 cups water 1/2 onion 1 carrot 1 tsp dried oregano or dill Wash grains. Add to pot with onion, carrot and oregano. Add water. Cook 20 minute, then let sit for 5 to 10 minutes. Here's a tip. I have found that if I cook buckwheat too long, like 30 minutes, it sticks to the bottom of the pan. So now I cook it 20 minutes and let it sit 5 minutes to finish cooking. Then it doesn't stick to the pan. May you enjoy this hearty grain! Buckwheat recipes belong in the healthy kitchen. Food for Thought: "It's not food if it's called by the same name in every language. (think Big Mac, Cheetos, or Pringles)" ---Michael Pollan
Return from buckwheat recipes to Healthy foods lifestyle
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