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Superfoods!

Buckwheat

Superfoods!

Buckwheat

Although it may mislead you and seem like grain, buckwheat is actually the seed of a fruit (related to rhubarb). It is a native plant in Asia and Northern Europe.
Through China, its cultivation spread through Russia and Poland as well as Holland, France and later to USA and Canada.

How to use it?
It is commonly served as an alternative to rice or made into porridge. Because buckwheat’s flour is gluten-free, it is usually mixed with other flours to produce bread, whereas without flour, it makes delicious pancakes and crepes.
To cook buckwheat, use two parts water or broth for one part buckwheat. Bring the water to a boil, reduce heat to low, cover the pot and let it simmer for about 30 minutes. You can add cooked buckwheat to soups and pot recipes.

Alternatively, after cooling, you can add diced chicken, peas, pumpkin seeds and green onions or other similar combinations, to have a light meal.

OUR TESTER’S OPINION IT RESEMBLES GRUEL BUT ITS TASTE IS FAR BETTER. IT IS AN EXCELLENT FOOD, EASY TO PREPARE AND A SOURCE OF HIGH QUALITY PROTEIN, ESPECIALLY FOR THE GYM “GURUS”!