Buckwheat is a triangular shape fruit seed, and comes in raw or roasted. They are gluten free and can also be bought ground into flour for baking. It is so versatile you can use them for porridge, salads, baking, risotto or eat raw after sprouting. They have mild and slightly nutty flavour. Nutritionally, buckwheat contains all eight of the essential amino acids ass well as minerals such as manganese (important for healthy tissue and bones, and hormone function), magnesium (activates enzymes, contributes to energy production, and regulates important nutrients in the body), and phosphorus (builds strong teeth and bones). They are a good source of fibre and can help lower the risk of developing high cholesterol and high blood pressure. The flavonoid rutin in buckwheat is an antioxidant and cancer fighter that helps the body heal.
Ingredients
2 cups of massaged kale leaves
1 tsp Himalayans salt
1 tbsp olive oil
1 cup of buckwheat, soaked
1 orange
a handful of walnuts
a handful of dried cranberries
For soy dressing
1 tsp soy sauce
1 tsp honey
1 tsp sesame oil
a pinch of cayenne pepper
pepper to taste
Rinse soaked buckwheat in a colander thoroughly until water becomes clean. Cover with a plenty of water and bring it up to a boil. Cook for about 10 minutes, turn off the heat and rest for another 10 minutes with a lid on. In the meantime, tear the kale leaves into bite sizes and gently massage with salt and olive oil. Once buckwheat is cooked, drain and set aside to cool. To assemble the salad, combine massaged kale, cooked buckwheat, sliced orange, cranberries and walnuts in a large bowl. Pour half of the dressing into a bowl and gently toss. Transfer to a serving plate and drizzle the rest of the dressing.
