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

Kale salad with cooked millet

Ingredients: 1 cup cooked millet 1 bunch kale, washed 3-4 medium size tomatoes, sliced 2 medium cucumbers, sliced 1 ripe avocado, sliced Juice from 1 lemon 1 cup of raisins 1/2 cup grated coconut 1 inch ginger root, grated 2 tbsn olive oil 2 tbsn umeboshi vinegar to dress up (you can use any other vinegar) handful of roasted pumpkin seeds ————————————————————— Instructions: In a large salad bowl tear kale leaves (without middle stems) and mix with cooked millet. Add all ingredients except avocado and nuts and work through with your hands. Gently work avocado through the salad at the end. Sprinkle pumpkin seeds on the top and serve.... Read More