Golden Buckwheat w Limed Greens + Spiced Seeds

This is a go-to for buddha bars, dinner parties, picnics as well as being one of those weekly staple recipes I use with whatever grain I am into this week.  I am an advocate of real food, and the notion that by increasing diet variety we increase the nutrient density of our diet.  Our tastebuds are stoked, and our body gets the building blocks it needs to function at its best....in a nutshell.

This bright delight is going to be a crowd please for another reason in a couple of days - it is proudly and robustly GREEN + GOLD and will be coming with me on Australia Day hangouts.  It goes beautifully with pulled pork, or lamb - it goes particularly well with lamb!  However you celebrate your day off, I hope you enjoy it!

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Golden Buckwheat w Limed Greens + Spiced Seeds

Ingredients

  • 1 cup buckwheat, picked over for stones

Tahini Dressing

  • 1Tbs tahini
  • 2 Tbs Coconut Cream or 1 Tbs Coconut Oil (or Olive/Macadamia/Sunflower)
  • 1 tsp turmeric (sub in any spices you like here!)
  • good pinch salt

Limed Greens

  • 4 kale leaves, stems removed, shredded
  • 1 lime juiced
  • pinch cayenne
  • pinch pink salt

Toasty Spicy Seeds

  • 1 tsp coconut oil
  • pinch cinnamon and paprika
  • 1/3 cup sunflower seeds
  • 1 tsp nigella seeds (or sesame would be beautiful too!)

Method

How to cook buckwheat:

1. Rinse 1 cup in a sieve and pick over for small stones and debris. Fill a medium saucepan half full and bring to the boil.   

2. Add rinsed buckwheat and cook for 12 minutes - when you taste a grain it should still have a little bite but it won't be soggy. Check it each minute before draining the buckwheat in a colander. It will sog out if you over cook it, so pay attention the first couple of times until you get a feel for it (if it does you can make these pancakes here)!   

3. Return the drained buckwheat to the saucepan (save on washing up!) and add:

  • 1Tbs tahini
  • 2 Tbs Coconut Cream or 1 Tbs Coconut Oil (or Olive/Macadamia/Sunflower)
  • 1 tsp turmeric (sub in any spices you like here!)
  • good pinch salt
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I love it just like this, even with half a cup of mixed sunflower, pepita and hemp seeds mixed in (maybe with a date or 2 finely chopped!) - having this on hand makes for

  1. A great 'rice-sub' for a vege curry.
  2. Spruces up a quick one pan omelet with a couple of whisked eggs.
  3. Delish buddha bowl with some fermented foods, 1/2 an avo and a squeeze of lime.  
  4. Wrapped in a lettuce cup with some avo and cashew cheese for lunch al desko.

It is as delicious for breakfast, as it is for lunch or dinner! 

The We Get to Massaging Kale

I massaged 4 leaves of shredded kale, stems removed, with the juice of one lime, a pinch of cayenne and a small slurp of oil...doing this made me realise I was making an Australia Day Salad - so yellow and so so green lol!  

Then for a little crunch I spiced and toasted some seeds.

In a fry pan over medium heat I warmed 1 tsp of coconut oil, and added a sprinkle of cinnamon, paprika and cumin along with 1/3 cup sunflower seeds, 1 tsp nigella seeds and a pinch of salt.  I moved these little guys around on the pan until they were beautifully golden (3-4 mins) and them removed them from the heat.

Enjoy this easy way to increase the nutritional buck of your pot of grains.  Remember, this does freeze well - without the greens - so package it, label it and add it to the frozen pestos, soups and curries in your freezer!

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xx

RECIPESAsja Svilans