Buckwheat with Crispy Bacon, Carrot & Celery

Buckwheat is plant with a grain-like seed used in many recipes today. It originates from Central Asia, but today you can probably find it in any store or market. Don’t know if many of you had a chance to cook with buckwheat, but a considerable amount of recipes you can find today use buckwheat as a base for the dough so you can make pasta with it, cakes and desserts. Another way to prepare buckwheat is to cook it with vegetables and make a delicious side or main dish.

A few of the interesting facts about buckwheat are:

  • 90% of globally consumed buckwheat originates from Russia,
  • Discarded hulls of buckwheat are used as fillers for the pillows,
  • Buckwheat is also used to manufacture an intensely flavored, dark-colored honey,
  • It is also used in the alcohol beverage industry for the production of gluten-free beer and whiskey,
  • Buckwheat is a rich source of dietary fibers, proteins, vitamins of the B group and minerals such as iron, manganese, copper, magnesium and phosphorus.

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via Buckwheat with crispy bacon, carrot & celery — Recipes by chefkreso

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Salted Buckwheat and Tahini Chocolate Chip Cookies

I also had a bag of Iowa buckwheat groats (yay local grains!), a jar of tahini, and a craving for the most delicious, perfectly crispy, perfectly warm, naturally-sweetened chocolate chip cookie. […]

via Salted Buckwheat and Tahini Chocolate Chip Cookies — prairie.notes

Rooibos Tea Smoked Trout with Buckwheat Salad

National Rooibos day was celebrated on the 16th of January, and is the very first year of establishment. Rooibos is part of our diverse Fynbos kingdom and is native to the Cedarberg mountains in the Western Cape of South Africa. It has so many health benefits, from lowering blood pressure to preventing heart disease and strokes. This powerhouse is packed with flavonoids and antioxidants.  […]

via Rooibos Tea smoked Trout with a Buckwheat salad  — Off Beet Blog

Buckwheat with Grilled Pineapple and Halloumi

Appreciate the sweetness of grilled pineapple and the lovely soft texture of halloumi cheese in this simple buckwheat recipe!

Buckwheat is one of those foods that we probably don’t eat enough of (myself included). I simply don’t remember to buy it regularly as it doesn’t catch my eye the way the endless types of pasta or rice do when I’m in the supermarket. But it is there, and if you look you will find […]

via Buckwheat with grilled pineapple and halloumi — everydayhealthyrecipes

Buckwheat Pancakes

Eating healthy can be fun. Healthy food offers such a huge space for experimenting and creativity! To be honest, sometimes healthy food literally asks for some new ideas… We can’t just eat salads, or I can’t at least 🙂 And trying to avoid some obviously not as healthy foods requires to add flavour in a […]

via Buckwheat Pancakes — Never Too Much Food

5 Buckwheat How To Videos – Must Try Recipes!

Perfect Chocolate Buckwheat Cookies

Dehydrated Buckwheat Granola 

Mini Buckwheat Cheese Cakes with Ginger and Lemon

Buckwheat Vegetable Stir Fry – Russian Food

Buckwheat Porridge

 

Buckwheat, Freekeh, Quinoa and Oats Breakfast with Maple Syrup

Buckwheat, Freekeh, Quinoa and Oats Breakfast with Maple Syrup

This high protein and fiber breakfast can be made ahead of time for those on the go who say they don’t have enough time to eat a healthy breakfast.

Ingredients

½ cup buckwheat groats
½ cup steel cut oats
½ cup freekeh*
½ cup quinoa*

Maple syrup or honey to taste
Milk (optional)
Butter to taste (optional)
Dried fruit (optional): dried cherries, apricots, chopped dates, figs, or raisins etc.

Preparation

Combine buckwheat groats, steel cut oats, freekeh and quinoa with 4 cups water in large sauce pan and bring to a boil. Reduce heat to low and cook about 15 to 20 minutes, stirring occasionally. Add more water or milk as needed to reach desired consistency. If you plan to add milk when you reheat it, leave it a little on the thick side.

Remove from heat and add dried fruit, your favorite natural sweetener, maple syrup or maple sugar to taste. Although honey is a healthy alternative to refined sugar, when cooking or baking with honey, it is not necessary to use raw honey since the heat destroys the all the pollen, enzymes, propolis, vitamins, amino acids, antioxidants, minerals, and aromatics.

Let cool and store in the fridge. Scoop out what you want, add milk and butter (optional) and pop it in the microwave at home or work.

*Freekeh (sometimes spelled frikeh) or farik is a cereal food made from green wheat that goes through a roasting process in its production. It is an ancient Middle Eastern dish that is especially popular in Levantine, Arabian Peninsula, Palestinian and Egyptian cuisine, but also in North African and other neighboring cuisines.

*Quinoa is a species of goosefoot (Chenopodium) and a grain crop grown primarily for its edible seeds. It is a pseudo cereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds and is high in protein and lacks gluten.