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Let’s talk about buckwheat. It is my go to breakfast for the kids and often times myself. Buckwheat is not only NOT a wheat, it is actually not even a grain. Yes, that’s right, it is not a grain but a seed. It is a relative to the rhubarb family. It is slow to digest, filling and as a complex carbohydrate will help stabilize your blood sugar. Buckwheat has a high amount of calcium, vitamin E, the ever-important stress buster of B vitamins and an impressive array of amino acids. It is gluten free and therefore a great substitute for those of us avoiding gluten and grains.
I recommend sprouting your buckwheat groats. (On a side note Kasha is toasted buckwheat).
Sprouting turns the dormant seed into a living food and makes the nutrition more available for digestion and absorption. This also shortens the cooking time. The soak water will become slimy. You can rinse the water at the end of the soaking.
First, you'll want to make this in a big batch, so you can reheat the leftovers later in the week (never miss a chance to make things easier on yourself!). I start by soaking 1 cup of whole buckwheat groats in cold water overnight. In the morning rinse, and drain the groats, then put them in a medium-sized sauce pot set over medium-high heat. Cook the groats with 2 and a half cups of almond or coconut milk, stirring them so they don't stick to the bottom of the pot. Add a pinch of salt and bring to a gentle simmer. Add 1 TBSP of chia seeds for extra protein if desired. Simmer until most of the liquid has been absorbed.
You can top with chopped pecan, cinnamon and your sweetener of choice (maple syrup, stevia, monk fruit or just berries), Et voila!
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Author: Elke Cooke
Copyright (c) 2019 by HealthyLifers 2019
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