Meet your new best friend this Fall…BUCKWHEAT. Buckwheat is a plant cultivated for its seeds .Despite it’s name Buckwheat is completely gluten-free and unrelated to wheat and all the grasses in the wheat family. It is actually the seed of a flowering fruit .So it is a popular substitute for wheat for those who have that gluten allergy , it is not related to wheat!!! Lets also mention the health benefits according to Care2.com (http://www.care2.com/greenliving/10-health-benefits-of-buckwheat.html )
“ 1. Best source of high-quality, easily digestible proteins.
This makes it an excellent meat substitute.
High protein buckwheat flour is being studied for possible use in foods to reduce plasma cholesterol, body fat, and cholesterol gallstones.
2. Fat alternative.
Buckwheat starch can also act as a fat alternative in processed foods.
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3. The high level of rutin is extracted from the leaves for medicine to treat high blood pressure.
4. Non allergenic.
Buckwheat hulls are used as pillow stuffing for those allergic to feathers, dust, and pollen.
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5. May help diabetes.
New evidence has found that buckwheat may be helpful in the management of diabetes according to Canadian researchers in the Journal of Agricultural and Food Chemistry.
With a glycemic index of 54, it lowers blood sugars more slowly than rice or wheat products.
6. Great for the digestion.
“The properties of buckwheat are: Neutral thermal nature; sweet flavor; cleans and strengthens the intestines and improves appetite. Is effective for treating dysentery and chronic diarrhea.” According to Paul Pitchford in Healing with Whole Foods (1993)
7. Chemical free.
Buckwheat grows so quickly that it does not usually require a lot of pesticides or other chemicals to grow well.
8. Buckwheat is good at drawing out retained water and excess fluid from swollen areas of the body.
Read how to make a Buckwheat Plaster.
9. Buckwheat is a warming food.
It is classified by macrobiotics as a yang food. It is great for eating in the cold winter months.
10. Buckwheat contains no gluten and is not a grain.
It is therefore great for celiacs and those on grain free and gluten sensitive diets"
Buckwheat is not a grass believe it or not it is closer related to sorrel and rhubarb. It is pretty well known across the globe. The first crop is typically raised for grain and then the second crop is used for a cover up crop. I have personally been cooking with buckwheat for over 15 years. I was dating a Russian guy and was experiencing the delights of Russian fare when I started my love affair with buckwheat. You may be more familiar with buckwheat in the form of Soba noodles or buckwheat pancakes!!
The dish I am making this week is so filling and so delicious. It has almost a nutty toasted bread kind of flavor when it is cooked and when it is lightly toasted …which is precisely what we will be doing . This recipe is a Buckwheat or kasha Pilaf. It is a quick toast of the kernels to open them up then a boil in some broth and then you toss in some veggies and you are good to go!! It’s 170 calories and 1 gram of fat if prepared on its own. So a little addition of some butter or for you vegans some oil will only enhance the flavor. (For those of you who are vegan just sub out the chicken broth for veggie broth and the butter with your favorite oil!!)
1 box of Kasha (buckwheat)
2 cups chicken broth (or veggie broth)
1 cup celery
1 cup diced onions
2 cups diced mushrooms
Sea salt and Pepper to taste
2 tbsp Butter or margarine or oil
In a pot bring the broth butter and pepper and salt to a boil. In a large no stick pot heat over medium high. Add the dry buckwheat and heat for about 4 minutes tossing about every minute. This will open up the kernels. Then add the broth mix and reduce the heat to simmer add all the veggies toss and cover for about 20 minutes until the water is absorbed. You can go in and stir every 5 minutes or so. Enjoy!!
