Buckwheat risotto

This recipe came naturally. Leftover cooked buckwheat in the fridge and not much more to choose from except onion,garlic, mushrooms, green pepper and some spinach leaves sounded like a great dinner ahead…..and it was indeed! But before we get into cooking this simple and quick dish, you might be pleased to know, that buckwheat is considered one of the healthiest grains! Even though it might take some people to get used to its rather distinctive taste, I love using it. There are two types of buckwheat, light and dark. You can cook the grain as it is or you can add to taste by dry toasting in on a pan for few minutes. You can also bring up its nutritional value by sprouting it. This is done by simply rinsing the grain under running water few times and then leaving it on the strainer for 24-36 hours. You need to make sure, that you run some water through several times a day, so the grain never gets dry. I like to keep wet paper towel on the top. Buckwheat is energising and nutritious. It is an excellent source of protein and insoluble fibre preventing gall stones. Researchers think insoluble fiber speeds intestinal transit time (how quickly food moves through the intestines). Buckwheat is also known for lowering low-density lipoprotein cholesterol (LDL, the form linked to cardiovascular disease) and many more health benefits like treating diabetes and some forms of cancer. It also contains manganese and a good source of copper, magnesium and phosphorus. This gluten free grain also contains two flavonoids with significant health-promoting actions: rutin and quercitin. The... Read More

Rice pancakes

I love being outdoors and hiking is certainly on my priority list. When I was enjoying my last hike in the company of my friend Barbara, who is very much on the same frequency as me, when it comes to food, she mentioned some sort of rice pancakes her mum makes. Barbara sworn, that they are the tastiest things for breakfast ever and that she demands them several times a week. They are apparently so delicious, that she refused to share some with her husband John who was driving that morning (well, she would have shared them, but she was secretly hoping, that he would not want any :)). So here I come, the next day I had made the first batch from organic red rice and this morning I opted for organic black rice I had bought few months ago on my travels. I soaked it for 24 hours, which resulted, that rice was on the edge of fermentation. As a probiotic lover I know, that many cultures in Africa ferment their grains to increase their nutritional benefits and to help absorption of all minerals and vitamins. I have previously soaked teff and made some bread out of those and we loved it! All you need is riceย (brown/ red/ black, your choice!), some freshly grated coconut, water and coconut oil for frying. I swear you will love these guys! Ingredients: 2 cups of organic rice 1/2 cup freshly grated coconut about 3 tbsn coconut oil for frying     Instructions: Soak rice in filtered water for at least 8 hours, if possible change water several times. Place all... Read More

Buttered Millet

This is a gluten free option to accompany some of your main dishes or simply added onto your salad. Packed with magnesium, phosphorus, Niacin (B3 vitamin) and insoluble fibre, millet is also an excellent source of protein (15%)! Miller is alkaline and it digests easily while serotonin in millet is calming to your moods. Millet is a smart carb with lots of fibre and low glycemic index therefore has been shown to produce lower blood sugar levels than wheat or rice. You can use your leftover cooked millet in a porridge, simply add some coconut milk and boil briefly. Sprinkle some walnuts and cinnamon on the top, add Manuka honey and berries. Delicious!       Ingredients: 1 cup hulled millet 2 cups water 1 tbsn butter pinch of sea salt               Instructions: Place a saucepan over medium heat, add 1/2 tbpn butter and add millet. Toast for couple of minutes stirring occasionally. Carefully add 2 cups of cold water (watch out! It will splutter!), pinch of salt and bring to the boil. Reduce the heat, cover with lid and cook for about 15-20 minutes. Remove from the heat and sat aside for 5 more minutes. Add another 1/2 tbsn of butter and fluff it up with fork. Serve with dish of your choice. You can chop some fresh coriander and mix it in or skip coriander and use the rest for breakfast porridge.  ... Read More