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Wellbeing with Nutrition
Nurturing the Mind and Body

Buckwheat is a nutritious gluten-free alternative. It sprouts easily and can be incorporated into many dishes. Sprouted buckwheat salad is delicious as a light lunch or as a side dish to a main meal. Sprouting, makes the buckwheat easier to digest and significantly increases the nutrient content.

See my links for how to sprout and how to cook your buckwheat.

Ingredients

½ cup of chopped green leaves (rocket, watercress, romaine lettuce etc)
½ cup chopped fresh vegetables (radish, cucumber, etc)
½ cup pre-cooked sprouted buckwheat
1 tsp virgin olive oil
2 tsp lemon juice
Seasonings of choice (optional such as black pepper, sea salt etc)
Chopped Herbs (optional, such as coriander, chives, mint, flat-leaf parsley)
Protein -Optional (½ cup chopped fish, meat, chicken, beans or nuts/seeds)

Method

  1. Make dressing by combining oil with lemon juice with seasonings.
  2. Mix the cooked sprouted buckwheat, with herbs and chopped vegetables.
  3. Pour dressing over the sprouted buckwheat and vegetable mixture.

Variations

  • Additional seasonings such as spices: chopped fresh chillies, cinnamon, ground ginger, pomegranate powder etc
  • Gogi berries add a subtle sweetness to the salad
 
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