We continue the local products series with beloved Tomatoes and Salt. I think I’m becoming less camera-shy, but if I still seem a little uneasy — apologies, it’s all part of gaining experience! That said, working on video projects with a great team is pure joy. In December, the variety of fresh vegetables and greens narrows significantly. However, other local superfoods, rich in essential nutrients, take center stage. Buckwheat and mushrooms are the champions of this movement — perfect for breakfast.
Buckwheat, while simple and familiar, is incredibly nutritious. Foods are often evaluated for their nutrient density — how many vitamins, minerals, organic moisture, and beneficial acids they provide per gram, rather than calories. In this respect, buckwheat is a clear superfood among grains. It’s gluten-free, exceptionally light, and boasts a rich mineral profile including iron, copper, zinc, chromium, manganese, and other essential elements vital for blood health and immunity.
- 300 g mushrooms (wild mushrooms, champignons, king oyster, shiitake, portobello, or any dried varieties, including forest mushrooms and premium superfood types like cordyceps, reishi, lion's mane, or turkey tail)
- 200 g buckwheat (or green buckwheat as an alternative)
- 4 cloves of garlic
- 1 onion
- 4 sprigs of rosemary (or 1 tbsp. dried rosemary)
- 20-30 ml olive oil
- sea salt
