Image source: Etsy – Michael Dexter
Thanks for stopping by and following my blog, i really appreciate the support. I started this blog 5 months ago didn’t imagine that it would be well received. As you can see this focus of this niche blog is about this awesome ingredient – Buckwheat.
I’m sure that most of you are awesome cooks and wanted to know if any of you have your best buckwheat recipe you would love share with others. It can be a recipe that you have tried from a cookbook or created on your own. It could be a main dish, side dish or dessert. I would love to post it here.
Your recipe has to have buckwheat as one of the main ingredients.
HOW TO SHARE YOUR RECIPE?
- You must have your own blog/website with the full recipe posted there. (Picture(s) is a must! A picture is worth a thousand words.)
- The picture(s) must be your own. If the recipe is from a cookbook, you also need to include a link to the book.
- I just need the link to your buckwheat recipe(s) page. You can post your link in the comments below or through my contact form here.
If your recipe is picked, I will choose 1 picture of the finished recipe and a link back to your blog/website. You can also share a brief write-up about your recipe (e.g. story, inspiration, tips).
There is no limit to the number of buckwheat recipes you can share, the more the merrier! The chosen recipes may not be posted immediately as I would like to spread it out overtime.
Really looking forward to reading each and every one of your awesome recipes. 🙂
This buckwheat breakfast recipe involves sprouting raw buckwheat for 3 days. This quick recipe takes only 5 minutes to prepare. Buckwheat sprouts are found to be rich in polyphenols and ﬂavonoids, especially the major antioxidant component – rutin. Ingredients for this simple dish includes apples, dried cranberries and honey. For the honey, why not try using Buckwheat Honey! Buckwheat honey is found to contain higher levels of antioxidant compounds then some lighter honeys.
A recipe from www.thefitchen.com. Visit their webpage to learn how to sprout buckwheat.
Buckwheat has many benefits. Buckwheat is a common food in Japan, Korea and Russia.
A study published in the Journal of Agriculture and Food Chemistry to study the difference in antioxidant and functional components between tartary and common buckwheat sprouts. Tartary buckwheat is also called bitter buckwheat because of its bitter taste.
Both varieties are found to be rich in polyphenols and ﬂavonoids, especially the major antioxidant component – rutin. Studies have shown that rutin is anti-inﬂammatory and is effective for preventing capillary apoplexy and retinal hemorrhage. Previous studies have reported that the ﬂavonoid content of tartary buckwheat is higher compared to common buckwheat.
The research shows that both common and tartary buckwheat is high in thiamine, riboﬂavin, and pyridoxine contents.
Rutin was the major ﬂavonoid in both varieties and is an essential role in the antioxidant activity of buckwheat sprouts. Apart from rutin, the key ﬂavonoids in tartary buckwheat sprouts includes quercetin and quercitrin. Comparing both, tartary buckwheat sprouts was found to have higher antioxidant levels. It was concluded from the research that tartary buckwheat sprouts should be chosen more often because of its better health-promoting properties.
Source: Antioxidant activity of tartary (Fagopyrum tataricum (L.) Gaertn.) and common (Fagopyrum esculentum moench) buckwheat sprouts. – J Agric Food Chem. 2008 Jan 9;56(1):173-8. Epub 2007 Dec 12.
Related Article: How to Sprout Buckwheat Groats (www.helynshealthykitchen.blogspot.sg)