I want you to approach these intricate recipes by grouping the ingredients: “Alright, one whole grain, two types of seeds, greens, whatever vegetables are available, and fermentation.” This is the most logical and correct direction. That said, if something doesn’t sit well with me, I simply don’t publish it – so it’s all fair. Also, this recipe is perfect for the GAPS protocol.
- 40-80 g of green buckwheat (for one or two servings)
- 2 tbsp. of hulled hemp seeds (can be replaced with pumpkin seeds)
- 2-3 tbsp. of flaxseeds
- 1 tbsp. of sesame seeds
- 1 cucumber
- 1 small carrot
- a large handful of sprouts (you can use aromatic dark greens like dill, cilantro, tarragon, parsley)
- 2-4 tbsp. of kimchi or sugar-free sauerkraut
- nut oil
Pour water over the buckwheat, just enough to barely cover it. Bring it quickly to a boil, then reduce the heat, cover with a lid, and simmer, steaming gently for 3-7 minutes. No need to cook it for long – green buckwheat is ready to eat almost instantly.
Meanwhile, chop the cabbage or kimchi, sprouts or greens, and carrot into a bowl. Add the hemp seeds, sesame seeds, and flaxseeds. Place the hot buckwheat on top and gently mix everything together. Dress with your favorite nut oil (hazelnut, walnut, or a delicious olive oil) and add some brine from the kimchi or sauerkraut. As my friend says, “strain 317/402, from natural sources.”
Optionally, you can add: walnuts, spirulina flakes, fenugreek, 1-2-3 additional vegetables, tahini, nutritional yeast, leftover roasted potatoes in their skins, parsley root, or sweet potato.
Pour water over the buckwheat, just enough to barely cover it. Bring it quickly to a boil, then reduce the heat, cover with a lid, and simmer, steaming gently for 3-7 minutes. No need to cook it for long – green buckwheat is ready to eat almost instantly.
Meanwhile, chop the cabbage or kimchi, sprouts or greens, and carrot into a bowl. Add the hemp seeds, sesame seeds, and flaxseeds. Place the hot buckwheat on top and gently mix everything together. Dress with your favorite nut oil (hazelnut, walnut, or a delicious olive oil) and add some brine from the kimchi or sauerkraut. As my friend says, “strain 317/402, from natural sources.”
Optionally, you can add: walnuts, spirulina flakes, fenugreek, 1-2-3 additional vegetables, tahini, nutritional yeast, leftover roasted potatoes in their skins, parsley root, or sweet potato.
